199results about "Whey manufacture" patented technology

The invention provides modified milk powder capable of promoting bone health as well as a preparation method and application of the modified milk powder. The total protein content of the modified milk powder is 17-35 g / 100 g, the fat content of the modified milk powder is 1-32 g / 100 g, and the calcium content of the modified milk powder is 0.8-2.1 g / 100 g. Moreover, the modified milk powder contains bovine coloctrum and lactoferrin, the mass ratio of the bovine coloctrum to the lactoferrin is (5-100): 1 on the basis of the dry matter content, and the content of the lactoferrin in the modified milk powder is 2-400 mg / 100 g. The bovine colostrum and the lactoferrin are combined for preparing the milk powder, have a synergistic effect on promoting osteoblasts and inhibiting osteoclast proliferation, and are beneficial to bone health.

The present application relates to the production of novel beta-lactoglobulin preparations and related methods, uses and food products. The present invention relates to novel methods of producing isolated beta-lactoglobulin compositions and / or compositions containing crystalline beta-lactoglobulin. The present invention also relates to novel beta-lactoglobulin compositions, uses of these compositions and food products comprising these compositions.

The invention relates to the technical field of preparation of natural food preservatives, in particular to a method for preparing a lactobacillus fermentation product by using whey permeate. According to the present invention, the lactic acid bacteria fermentation product is prepared by using the specific plant lactobacillus (Lactobacillus plantarum) LW11 with the preservation number of CGMCC No.34365, such that the good sterilization and antibacterial ability is provided, and the growth of microorganisms can be effectively inhibited; the bacteriostasis test method of the whey permeate leavening can effectively and rapidly test the anticorrosion inhibition effect of the whey permeate leavening.

The invention relates to an application of plant lactobacillus Hi188 in promotion of bone health. The invention provides the application of the plant lactobacillus Hi188 or the afterbiogen thereof or the composition thereof in increasing the bone mineral density, increasing the bone mineral density, promoting the skeletal development, increasing the bone mineral content and / or promoting the tibia growth. Or preparing food for increasing bone mineral density, increasing bone mineral density, promoting skeletal development, increasing bone mineral content and / or promoting tibia growth; wherein the composition comprises: (A) Phytobacterium plantarum Hi188 or a postbiotic thereof, and (B) Bifidobacterium lactis Ca360 or a postbiotic thereof.

The present technology relates to methods of preparing stable homogeneous dairy food products, and product produced therefrom by combining a dairy product and a pulp or peel dietary fiber to produce a mixture, and mechanically treating the mixture to produce a stable homogeneous dairy food product comprising functionalized pulp or peel dietary fiber. The methods of the present technology valorize the whey produced as a waste product from the dairy industry into commercially valuable food products and provide alternative processes of cheese production which produce minimal to no whey.

The present invention has been made to solve the above-described problems of conventional MP whey, and an object of the present invention is to provide a protein material containing MP whey, which can be prepared by a simple method, does not contain extra additives, and has a wide range of applications, and a method for producing the protein material.SOLUTION: The present invention provides a method for producing a protein material containing MP whey, the method including: (1) a step of preparing a whey solution having a protein concentration of 11 mass% or less and a solid content concentration of 19 mass% or less; and (2) a step of shearing the whey solution prepared in the step (1) at 70 °C or higher and 95 °C or lower. The present invention also provides a protein material containing MP whey, wherein the MP whey has a median diameter of 2 μm or more and 9 μm or less, and the ratio of the mass of the MP whey protein to the mass of all proteins is 40% or more and 85% or less.SELECTED DRAWING: None

This application discloses a sheep milk probiotic formula milk powder that can regulate intestinal flora and its preparation method. By weight, it contains the following raw material components: 600-700 parts sheep milk base, 5-15 parts compound probiotic powder, 30-60 parts prebiotic composition, 10-30 parts functional additives, and 5-20 parts nutritional fortifiers. This compound formula combines multiple probiotics and optimizes the strain ratio to achieve a synergistic colonization effect. The probiotics are prepared using a freeze-drying process, effectively improving problems caused by flora imbalance. Simultaneously, multiple compound prebiotics provide nutritional support for the proliferation of beneficial bacteria, synergistically enhancing the intestinal regulatory effect. Added functional components such as lactoferrin, chitosan, β-glucan, and poria cocos polysaccharide make it suitable for long-term conditioning consumption by sub-healthy individuals and those with weak digestive systems. The raw sheep milk undergoes vacuum distillation to remove the muttony odor. A process of wet powdering followed by aseptic dry mixing of probiotics is used, resulting in a more stable overall quality of the finished product.

The present invention pertains to a new type of denatured whey protein compositions having a low content of soluble whey protein and a high content of protein and to a method of producing them. In particular, the present invention pertains to the new type of denatured whey protein compositions having a low content of soluble whey protein, a high content of protein and low content of fat and to a method of producing them. The invention furthermore pertains to products containing the high protein denatured whey protein compositions, particularly high protein, acidified dairy products, and additional uses thereof.

The present invention provides a dairy product composition with improved aeration properties, comprising a protein deamidase and, optionally, a second polypeptide derived from the propeptide of the protein deamidase proform. The present invention further provides an improved method for producing an aerated dairy product from the dairy product composition, wherein the protein deamidase and, optionally, a second polypeptide derived from the propeptide of the protein deamidase proform are added to the dairy product composition.

The present invention concerns a powdered nutritional composition comprising intact protein and partially hydrolysed whey protein and a dry-blending process for obtaining the powdered nutritional composition.

The present disclosure relates to microencapsulated compositions comprising one or more hydrophobic materials encapsulated by an encapsulant, wherein the encapsulant comprises one or more modified proteins and / or peptides; and wherein the one or more modified proteins and / or peptides are obtained from a starting protein by subjecting the starting protein to a high shear process, such that the average particle size of the one or more modified proteins and / or peptides is reduced relative to the starting protein. The present disclosure further relates to methods for protecting a hydrophobic material from oxidative degradation, for improving the oxidative stability of a hydrophobic material, for reducing the surface free fat of a microencapsulated composition, and to stable emulsions and composition comprising a hydrophobic material

The invention relates to the technical field of food fermentation, and particularly discloses an efficient preservative-free nitrite-free method for preparing pickled Chinese cabbages through whey fermentation and a pickled Chinese cabbage product thereof.The method comprises the steps that fresh milk serves as a raw material, and whey is obtained through standardization, sterilization, fermentation and separation; cleaning, dehydrating and cutting the vegetables; mixing the obtained whey, the obtained vegetables and edible salt according to a weight ratio, and ensuring that the vegetables are completely immersed in the whey; sealing the mixed system, and fermenting at 15-30 DEG C for 25-40 days; after fermentation, taking out the pickled Chinese cabbages, draining, performing vacuum packaging, and storing at normal temperature; according to the invention, the by-product whey of dairy industry is systematically and creatively applied to the field of vegetable fermentation, which is not simple waste utilization, but is redefined from a waste liquid as a composite fermentation starter and culture medium rich in active lactic acid bacteria, a nutrient medium and a natural acid environment.

A growth-promoting probiotic and the use thereof, and a Lactobacillus plantarum and the use thereof. The Lactobacillus plantarum has good tolerability and safety, and can be used in the preparation of food raw materials, probiotic powder, food additives, feed additives, drugs, liquid drinks, food products and health care products. The Lactobacillus plantarum or a formulation containing the Lactobacillus plantarum can promote the growth of a subject.

The present invention pertains to a method of producing whey lipid powders having both a high content of bioactive components such as native IgG and native lactoferrin and at the same time a sufficient microbial quality that makes the powders useful for production of e.g. infant formula powders by dry-blending. The invention also pertains to a whey-derived powder enriched with respect to whey lipid and to processes of using the whey-derived powder and to nutritional products containing the whey-derived powder.

It is therefore an object of the present invention to create a simplified and efficient process for the production of ethanol from whey, which process is also sustainable and provides for the comprehensive use of production by-products and production residual products. 1. A method for producing ethanol using whey, the method being characterized by: increasing the sugar concentration of the whey by removing water (1) to form a thickened whey; subsequently, the thickened whey is fermented (2) with the addition of enzymes and yeasts, the fermentation (2) being carried out for at least six days; subsequently, the fermented thickened whey is fed to at least one distillation process (3) or at least one distillation stage (3) and distilled to form ethanol, in which at least one production by-product (4) and / or at least one production residual product (5) is collected, discharged or captured for further treatment.

To provide an acidic, packaged, heat-treated beverage preparation comprising whey protein and having improved organoleptic and / or visual properties.SOLUTION: The present invention pertains to a packaged, heat-treated beverage preparation having a pH in the range of 2.0-4.7, the beverage preparation comprising a total amount of protein of 2 to 45% w / w relative to the weight of the beverage, wherein at least 85% w / w of the protein is β lactoglobulin (BLG), and optionally, sweetener, sugar polymers and / or flavour. The beverage preparation is at least pasteurized and sterile.SELECTED DRAWING: None

The present invention relates to the denaturation of whey proteins to produce special whey protein nanogels, and further to the resulting whey protein nanogels and their use in food products such as beverages. The whey protein nanogels provide very low viscosity contribution when used at high concentrations in beverages and liquid products, which demonstrates their uniqueness.

The invention relates to the field of dry or powder dairy compositions. The present invention describes a method for producing a lactose reduced dairy powder comprising (i) treating a lactose comprising milk-based substrate with a first enzyme having transgalactosylase activity and a second enzyme having lactase activity to obtain a lactose reduced and galacto-oligosaccharides (GOS) comprising milk-based product (ii) preparing lactose reduced dairy powder from said lactose reduced and GOS comprising milk-based product.

The present technology relates to methods of preparing stable homogeneous food products, and the products produced therefrom which combine a dairy byproduct (e.g., whey) with a soy byproduct. The method of the present technology simultaneously valorizes the whey and soy byproducts produced in the cheese and soymilk / tofu industry into food products that are commercially appealing to consumers and have a high nutritional value without producing additional waste.

A colostrum-enriched composition comprising at least 0.1 to 12 wt% immunoglobulin (at least 0.1 to 12g per 100 g composition dry weight) isolated from whey.

The application discloses a preparation method of deodorized goat milk, which comprises the following steps: purifying fresh goat milk or whole goat milk; wherein, carbon dioxide treatment is performed on the material during the purifying process, and the carbon dioxide treatment comprises the following steps: introducing carbon dioxide into the material, cold storage and removing the carbon dioxide. The preparation method is simple, and the deodorization effect on the goat milk is good. The application further discloses deodorized goat milk and goat milk products.

This invention discloses a camel milk formula powder for assisting in the regulation of blood lipids and its preparation process, belonging to the field of functional dairy product deep processing technology. This formula powder constructs a five-in-one synergistic lipid-regulating network of "exogenous absorption inhibition, endogenous synthesis regulation, oxidative stress protection, intestinal microecological regulation, and vascular endothelial protection." Its core components include a specific ratio of compounded phytosterol esters, microencapsulated complex oils, and medicinal and edible extracts. The preparation process employs stepwise low-temperature microencapsulation and cold spray agglomeration granulation technology to achieve full-process low-temperature protection of active ingredients, with lactoferrin retention ≥90% and ω-3 fatty acid bioavailability increased by more than 25%. This invention's product has comprehensive lipid-regulating effects, 3 times improved oxidative stability, and produces no oil residue or off-odor when mixed, making it suitable for long-term consumption by people with borderline elevated blood lipids. It can also achieve continuous industrial production with a batch mixing uniformity RSD ≤2%.

The invention relates to the technical field of milk powder production, in particular to a high-activity nutritional milk powder production method based on wet process optimization, which comprises the following steps: S1, adding raw materials into a vacuum mixer according to the following sequence, and carrying out vacuum high-speed hydration: adding protein raw materials in batches, carrying out vacuum mixing at 2960r / min, and carrying out hydration for 10min, adding the carbohydrate raw materials and continuously mixing until the materials are uniformly mixed; s2, the mixed solution is fed into a vacuum low-temperature concentration device to be concentrated, the vacuum degree in the concentration process is 0.09-0.06 MPa, the concentration temperature is smaller than or equal to 75 DEG C, and the concentration end point is controlled through an online refractometer so that the solid content can range from 42% to 46%; and S3, drying the concentrated milk in a spray dryer. According to the method disclosed by the invention, through an accurate feeding sequence of'first hydration of protein and later feeding of sugar 'and vacuum high-speed shearing and mixing, the influence on hydration due to the fact that the protein is occupied by sugar molecules is reduced, and the agglomeration and white spot defect rate after drying is reduced.

The present invention pertains to a new type of denatured whey protein compositions having a low content of soluble whey protein and a high content of protein and to a method of producing them. In particular, the present invention pertains to the new type of denatured whey protein compositions having a low content of soluble whey protein, a high content of protein and low content of fat and to a method of producing them. The invention furthermore pertains to products containing the high protein denatured whey protein compositions, particularly high protein, acidified dairy products, and additional uses thereof.

The present invention relates to a method of preparing a modified protein composition by reaction with an oxidized phenolic compound under conditions of exposure and modification of the free thiol groups of beta-lactoglobulin. The resulting modified protein products have been found to have excellent performance in, for example, protein-rich beverage products, and have particularly been found to produce reduced levels of unpleasant odors during neutral pH sterilization heat treatments as well as during consumption of such beverage products.

The utility model discloses a whey collecting box, which relates to the technical field of whey collection and comprises a mounting frame, a supporting groove is formed in the inner side of the mounting frame, and a first squeezing component, a second squeezing component and a third squeezing component are sequentially mounted on the inner side of the top of the mounting frame through the supporting groove. The first squeezing assembly, the second squeezing assembly and the third squeezing assembly are used for providing squeezing space for whey, and the second squeezing assembly is located between the first squeezing assembly and the third squeezing assembly. Yoghourt whey is squeezed in the first squeezing assembly, the second squeezing assembly and the third squeezing assembly, the whey can be discharged through the squeezing holes formed in the periphery and the bottom during squeezing, the multiple squeezing holes are formed, the diameters of the holes are small, and therefore the whey can be discharged more thoroughly and rapidly through the squeezing box, and the squeezing efficiency is improved. The discharged whey automatically flows downwards into the collecting box body to be collected.

The invention addresses the problem of creating a simplified and efficient method for producing ethanol from whey, which is also sustainable and provides substantial use of the production byproducts and production residual products. 1. The invention relates to a method for producing ethanol using whey, characterised in that a sugar content of the whey is concentrated to form a thickened whey by water removal (1), in that subsequently, with addition of enzymes and yeast, the thickened whey is fermented (2), wherein the fermentation (2) takes place over at least six days, in that subsequently, the fermented thickened whey is fed to at least one distillation process (3) or at least one distillation stage (3) and is distilled to form ethanol, wherein at least one production byproduct (4) and / or at least one production residual product (5) is collected, discharged or picked up for further processing.

A method for preparing a dairy product having a stable content of GOS fiber, using a neutral lactase that will be inactive at pH below 4.7, and to a fermented GOS enriched milk-based product prepared by the method.

Heat treatment of whey / whey concentrate and separation of lean whey from the protein curd and partially adding lean whey back to it during pressure homogenisation of the resulting mixture produces a uniform, homogeneous, emulsion-like liquid protein mass, which is the source material to produce a milk product.