Novel whey-derived powders rich in whey lipids and suitable for dry blending, methods of production and related uses and food products

Abstract

The present invention relates to a method of producing a whey lipid powder having both a high content of bioactive components such as natural IgG and natural lactoferrin and at the same time a sufficient microbial quality that makes the powder useful in the production of, for example, infant formula powders by dry blending. The present invention also relates to whey-derived powders enriched in whey lipids and processes of using the whey-derived powders and nutritional products comprising the whey-derived powders.

Description

Field of the Invention

[0001] The present invention relates to a method for producing a whey lipid powder having a high content of bioactive components such as native IgG and native lactoferrin while having sufficient microbial quality to enable the powder to be used in the production of, for example, infant formula powder by dry-blending. The invention also relates to a whey-derived powder enriched in whey lipids and a process for using the whey-derived powder and a nutritional product comprising the whey-derived powder.

[0002] background

[0003] The production of powdered food products, such as for example infant formula products, by dry blending of appropriate ingredients is a cost-effective process and consumes less energy than wet-blending processes, in which all ingredients are dissolved in water and subsequently dried.

[0004] US2017 / 000182 A1 discloses nutritional compositions such as infant formulas comprising phospholipids in an amount of at least 300 mg / L in the presence of biologically active compounds such as immunoglobulins, lactoferrin, gangliosides, sialic acid, growth factors, lactoperoxidase, lysozyme, cytokines and nucleosides.

[0005] US 2016 / 158287 discloses a nutritional composition, for example in the form of an infant formula, comprising phospholipid-enriched, MFGM-enriched whey protein / milk protein concentrate solids for use in preventing and protecting against infectious diseases, in particular otitis media. SUMMARY OF THE INVENTION

[0007] The present inventor has found that conventional powder ingredients that are suitable for preparing powdered nutritional products by dry blending have usually been subjected to strict processing conditions to reduce the microbial content of powder ingredients to a minimum. This is particularly important for nutritional powders and clinical nutrition products for dry blending of infant nutrition (infant nutrition) (for example infant formula), where the requirements relevant to the microbiology of the product are very strict. The present inventor has observed that a shortcoming of strict processing conditions is that, when producing powder ingredients, valuable nutritional components are lost due to harsh processing. The present inventor has also found that this is especially a problem for whey products that are rich in whey lipids, which usually have the risk of capturing the microorganisms of whey together with whey lipids.

[0008] Yet, the present inventor has surprisingly found that, can use special heating condition as the last heat treatment step before drying by whey preparation with improved biologically active microbial safe whey lipid powder composition, and described drying causes forming powder composition.In addition, the present inventor has surprisingly found that before final heat treatment, in such whey product that is rich in whey lipid, adding carbohydrate that for example is lactose form also improved the content of bioactive components in the resulting powder.The present inventor has also found that, special heat treatment is particularly preferred with adding carbohydrate combination before heat treatment.

[0009] Thus, aspects of the present invention relate to a method for preparing a whey-derived powder enriched in whey lipids, suitable for preparing infant formula powder by dry blending, the method comprising the steps of:

[0010] a) providing a non-sterile whey lipid concentrate having:

[0011] - a phospholipid content of at least 1.5% w / w relative to the total solids,

[0012] - a weight ratio between phospholipids and total proteins of at least 0.04,

[0013] - a carbohydrate content of at most 70% w / w relative to the TS,

[0014] -1% w / w-50% w / w total solid content,

[0015] - preferably a native immunoglobulin G content of 1% w / w to 17% w / w relative to total protein,

[0016] - preferably a native lactoferrin content of 0.1% w / w to 1.5% w / w relative to total protein, and

[0017] b) subjecting the whey lipid concentrate to a heat treatment involving heating the whey lipid concentrate to a target temperature in the range of 63°C to 160°C for a time sufficient to provide at least some microbial reduction,

[0018] c) drying a liquid composition comprising at least lipids and proteins of the heat-treated whey lipid concentrate obtained from step b).

[0019] Another aspect of the present invention relates to a whey-derived powder enriched in whey lipids, the whey-derived powder having:

[0020] - a phospholipid content of at least 1.5% w / w relative to the total solids,

[0021] - a weight ratio between phospholipids and total proteins of at least 0.04,

[0022] - a carbohydrate content of at most 70% w / w relative to the TS, preferably wherein lactose constitutes at least 50% w / w of the carbohydrates,

[0023] - a total solids content of at least 92% w / w,

[0024] - preferably a native immunoglobulin G content of 1% w / w to 17% w / w relative to total protein,

[0025] - preferably a native lactoferrin content of 0.1% w / w-1.5% w / w relative to total protein,

[0026] The whey-derived powder has one or more of the following characteristics, and more preferably all of the following characteristics:

[0027] - a total plate count of at most 1,000,000 CFU / 100 g of whey-derived powder,

[0028] - the absence of Cronobacter species in at least 30 samples of 10 g of whey-derived powder,

[0029] - the absence of Salmonella species in at least 30 samples of 25g of whey-derived powder, and

[0030] - The absence of Enterobacteriaceae species in at least 10 samples of 10 g of whey-derived powder.

[0031] A further aspect of the invention relates to the use of the whey derived powder described herein as a food ingredient for the preparation of a nutritional product, preferably a paediatric nutritional product and more preferably an infant formula in powder form,

[0032] Preferably wherein the nutritional product is prepared by dry blending the whey derived powder with:

[0033] - one or more additional powdered ingredients, and

[0034] - Optionally, an additional powdered ingredient comprising probiotics.

[0035] A further aspect of the invention relates to a process for producing a nutritional powder, preferably for use in paediatric nutritional products and more preferably infant formula, comprising dry blending a whey derived powder according to the invention with:

[0036] - one or more additional powdered ingredients, and

[0037] - optionally, additional powdered ingredients comprising probiotics,

[0038] Preferably, one or more of the additional powder ingredients have the following characteristics:

[0039] a total plate count of at most 1 000 000 CFU / 100 g ingredient powder and more preferably at most 50 000 CFU / 100 g ingredient powder,

[0040] - absence of Cronobacter species in at least 30 samples of 10 g of ingredient powder,

[0041] - the absence of Salmonella species in at least 30 samples of 25g of ingredient powder, and

[0042] - The absence of Enterobacteriaceae species in at least 10 samples of 10 g of ingredient powder.

[0043] Yet another aspect of the present invention relates to a nutritional powder which is a dry blend of a whey derived powder according to the present invention and one or more additional powder ingredients and optionally further powder ingredients comprising probiotics,

[0044] Preferably the combination of one or more additional ingredients has the following characteristics:

[0045] a total plate count of at most 1 000 000 CFU / 100 g ingredient powder and more preferably at most 50 000 CFU / 100 g ingredient powder,

[0046] - absence of Cronobacter species in at least 30 samples of 10 g of ingredient powder,

[0047] - the absence of Salmonella species in at least 30 samples of 25g of ingredient powder, and

[0048] - The absence of Enterobacteriaceae species in at least 10 samples of 10 g of ingredient powder.

[0049] Details

[0050] As mentioned above, aspects of the present invention relate to a method for preparing a whey-derived powder enriched in whey lipids, suitable for preparing infant formula powder by dry blending, the method comprising the steps of:

[0051] a) providing a non-sterile whey lipid concentrate, preferably wherein the whey lipids are derived from the retentate obtained by membrane filtration of whey, the whey lipid concentrate having:

[0052] - a phospholipid content of at least 1.5% w / w relative to the total solids,

[0053] - a weight ratio between phospholipids and total proteins of at least 0.04,

[0054] - a carbohydrate content of at most 70% w / w relative to the TS,

[0055] -1% w / w-50% w / w total solid content,

[0056] - preferably a native immunoglobulin G content of 1% w / w to 17% w / w relative to total protein,

[0057] - preferably a native lactoferrin content of 0.1% w / w to 1.5% w / w relative to total protein, and

[0058] b) subjecting the whey lipid concentrate to a heat treatment involving heating the whey lipid concentrate to a target temperature in the range of 63°C to 160°C for a time sufficient to provide at least some microbial reduction,

[0059] c) drying a liquid composition comprising at least lipids and proteins of the heat-treated whey lipid concentrate obtained from step b).

[0060] In the context of the present invention, the terms "whey-derived powder" and "whey-derived powder enriched in whey lipids" relate to the products of the present invention. The protein component and lipid component of the whey-derived powder are preferably proteins and lipids present in the whey of mammalian milk. The whey-derived powder has a weight ratio between lipid and total protein of at least 0.15, which is higher than the weight ratio typically found in whey or whey protein concentrate.

[0061] In the context of the present invention, the term "whey lipids" refers to the lipids present in mammalian whey. Whey lipids include milk phospholipids, milk triglycerides, gangliosides and other milk fat membrane components.

[0062] In the context of the present invention, the term "whey" relates to the liquid composition left when casein has been precipitated from milk. Casein precipitation can be achieved, for example, by acidification of milk and / or by using rennet enzyme. There are several types of whey, such as "sweet whey", which is a whey product produced by rennet-based precipitation of casein, and "acid whey" or "sour whey", which is a whey product produced by acid-based precipitation of casein. Acid-based precipitation of casein can be accomplished, for example, by adding food acids or by bacterial cultures.

[0063] In the context of the present invention, term " dry blending " refers to the method for preparing powdered food product, wherein independent component is provided in dry form, is usually provided as powder, and then under dry condition, namely does not add water or the composition that is rich in water, blend, to form final food product.Dry blending is usually carried out under very clean condition, usually aseptically, and therefore does not need pasteurization heat treatment after dry blending.In addition, contrary to wet blending method, dry blending does not need high energy drying step to remove water.Wet mixing (wet-mixing) also needs second pasteurization step, and this second pasteurization step is easy to cause further protein denaturation and degrade other heat-sensitive components of powdered food product.The denatured protein of higher content in the powdered food product prepared by wet blending can also cause the viscosity of increase when powdered food is resuspended in water, and can make the obtained liquid beverage not too drinkable.

[0064] In the context of the present invention, the term "whey lipid concentrate" refers to a liquid isolate of whey lipids of whey, for example a liquid isolate in the form of a retentate prepared by lipid-retaining microfiltration of a whey feed. The whey feed can be, for example, crude whey, whey from which large cheese particles have been removed by coarse filtration or centrifugation, or a whey protein concentrate prepared by, for example, ultrafiltration (e.g., in combination with diafiltration). A preferred whey lipid concentrate is prepared, for example, according to step a) of PCT / EP2022 / 070107 (published as International Patent Application No. WO2023001783A1), step b), followed by bacterial filtration based on MF of step c) of PCT / EP2022 / 070107.

[0065] In the context of the present invention, the term "natural immunoglobulin G" refers to immunoglobulin G in its conformation as found in unheated mammalian milk. Immunoglobulin G itself is well known to the skilled person. Immunoglobulins form an important component of the immunological activity present in mammalian milk and are central to the immune connection that occurs when the mother transmits passive immunity to the infant. Natural immunoglobulins are considered valuable components in, for example, infant formula products and contribute to the healthy development of infants.

[0066] In the context of the present invention, the term "native lactoferrin" relates to lactoferrin in the form in which it is present in unheated mammalian milk. Lactoferrin itself is well known to the skilled person. Like IgG, native lactoferrin is considered a valuable component, for example, in infant formula and contributes to the healthy development of infants.

[0067] In the context of the present invention, "% w / w TS" means "% w / w relative to total solids", ie the weight percentage relative to the total solids.

[0068] As mentioned above, the present inventors have surprisingly found that a microbiologically safe powdered whey lipid component with improved biological activity can be prepared from whey using a method employing special heating conditions as the final heat treatment step before drying, wherein the drying results in the formation of a powdered component. In addition, the present inventors have surprisingly found that adding carbohydrates such as lactose to such a whey product rich in whey lipids before final heat treatment also improves the content of bioactive components in the resulting powder. The present inventors have also found that special heat treatment is particularly preferred in combination with adding carbohydrates before heat treatment.

[0069] In some preferred embodiments of the present invention:

[0070] - the whey lipid concentrate comprises lactose in an amount of 25% w / w TS to 70% w / w TS, and / or

[0071] - The heat treatment of step b) involves heating by direct heating, preferably heating by steam infusion, and preferably wherein any heating performed when the whey lipid concentrate has a temperature above 63°C is performed by direct heating, preferably by steam infusion.

[0072] In an even more preferred embodiment of the invention:

[0073] - the whey lipid concentrate comprises lactose in an amount of 25% w / w TS to 70% w / w TS, and

[0074] - The heat treatment of step b) involves heating by direct heating, preferably heating by steam infusion, and preferably wherein any heating performed when the whey lipid concentrate has a temperature above 63°C is performed by direct heating, preferably by steam infusion.

[0075] In the context of the present invention, the term "high carbohydrate variant of the invention" characterizes embodiments of the invention, wherein the whey lipid concentrate and the whey derived powder comprise at least 25% w / w carbohydrates relative to TS.

[0076] In the context of the present invention, the term "low carbohydrate variant" characterizes embodiments of the invention, wherein the whey lipid concentrate and the whey derived powder comprise less than 25% w / w carbohydrates relative to TS.

[0077] In some preferred embodiments of the invention, the whey lipid concentrate comprises phospholipids in an amount of at least 1.5% w / w total solids, more preferably at least 3% w / w TS, even more preferably at least 5% w / w TS and most preferably at least 6% w / w TS.

[0078] In other preferred embodiments of the present invention, the whey lipid concentrate comprises phospholipids in an amount of 4.0% w / w TS-12% w / w TS, more preferably 4.5% w / w TS-10% w / w TS, even more preferably 5.0% w / w TS-9% w / w TS and most preferably 5.5% w / w TS-8.5% w / w TS. These ranges are particularly suitable for the low carbohydrate variants of the present invention.

[0079] In some preferred embodiments of the invention, the whey lipid concentrate comprises phospholipids in an amount of 1.5% w / w TS-10% w / w TS, more preferably 1.6% w / w TS-8% w / w TS, even more preferably 1.8% w / w TS-6% w / w TS, and most preferably 3% w / w TS-5.5% w / w TS. These ranges are particularly suitable for the high carbohydrate variants of the invention.

[0080] The total lipid content of the whey lipid concentrate typically exceeds the phospholipid content. In some preferred embodiments of the present invention, the whey lipid concentrate comprises total lipids in an amount of at least 3% w / w TS, more preferably at least 6% w / w TS, even more preferably at least 10% w / w TS and most preferably at least 16% w / w TS.

[0081] In other preferred embodiments of the present invention, the whey lipid concentrate comprises lipids in an amount of 8% w / w total solids to 30% w / w total solids, more preferably 10% w / w TS to 26% w / w TS, even more preferably 12% w / w TS to 24% w / w TS, and most preferably 15% w / w TS to 22% w / w TS. These ranges are particularly suitable for the low carbohydrate variants of the present invention.

[0082] In a further preferred embodiment of the present invention, the whey lipid concentrate comprises lipids in an amount of 3.0% w / w total solids - 20% w / w total solids, more preferably 3.5% w / w TS - 16% w / w TS, even more preferably 4% w / w TS - 12% w / w TS and most preferably 7% w / w TS - 11% w / w TS. These ranges are particularly suitable for the high carbohydrate variants of the present invention.

[0083] The weight ratio between phospholipids and total lipids of the whey lipid concentrate is generally less than 1. In a preferred embodiment of the present invention, the whey lipid concentrate has a weight ratio between phospholipids and total lipids of 0.20-0.50, more preferably 0.25-0.45 and most preferably 0.30-0.40.

[0084] The whey lipid concentrate preferably has a weight ratio between phospholipids and total protein of at least 0.04, more preferably at least 0.06, even more preferably at least 0.08 and most preferably at least 0.09.

[0085] In some preferred embodiments of the present invention, the whey lipid concentrate has a weight ratio between phospholipids and total protein in the range of 0.04-0.25, more preferably in the range of 0.07-0.20, even more preferably in the range of 0.08-0.17 and most preferably in the range of 0.09-0.15.

[0086] The whey lipid concentrate typically comprises protein, and preferably comprises total protein in an amount of at least 20% w / w TS and most preferably at least 25% w / w TS.

[0087] In some preferred embodiments of the invention, the whey lipid concentrate comprises total protein in an amount ranging from 20% w / w TS to 80% w / w TS and most preferably in the range of at least 25% w / w TS to 75% w / w TS.

[0088] In other preferred embodiments of the present invention, the whey lipid concentrate comprises total protein in an amount of at least 60% w / w TS and most preferably at least 65% w / w TS. Preferably, the whey lipid concentrate comprises total protein in an amount ranging from 60% w / w TS to 80% w / w TS, more preferably from 65% w / w TS to 80% w / w TS and most preferably from 70% w / w TS to 75% w / w TS.

[0089] Embodiments wherein the whey lipid concentrate comprises total protein in an amount of at least 60% w / w TS are particularly suitable for the low carbohydrate variants of the invention.

[0090] In another preferred embodiment of the present invention, the whey lipid concentrate comprises total protein in an amount of less than 60% w / w TS, more preferably at most 55% w / w TS and most preferably at most 50% w / w TS. Preferably, the whey lipid concentrate comprises total protein in an amount ranging from 20% w / w TS to 60% w / w TS, more preferably in the range of 20% w / w TS to 55% w / w TS and most preferably in the range of 20% w / w TS to 50% w / w TS. In other preferred embodiments of the present invention, the whey lipid concentrate comprises total protein in an amount ranging from 22% w / w TS to 50% w / w TS, more preferably in the range of 24% w / w TS to 45% w / w TS and most preferably in the range of 25% w / w TS to 40% w / w TS.

[0091] Embodiments wherein the whey lipid concentrate comprises total protein in an amount less than 60% w / w TS are particularly suitable for the high carbohydrate variants of the invention.

[0092] As mentioned above, whey lipid concentrates typically comprise carbohydrates in an amount of 0% w / w TS - 70% w / w TS.

[0093] Lactose is an important carbohydrate for example in infant nutrition and it is generally preferred that lactose is present in the whey lipid concentrate in an amount of at least 50% w / w relative to the total amount of carbohydrates, more preferably at least 70% w / w relative to the total amount of carbohydrates, even more preferably at least 80% w / w relative to the total amount of carbohydrates and most preferably at least 90% w / w relative to the total amount of carbohydrates. It may even be preferred that substantially all carbohydrates of the whey lipid concentrate are lactose and it may thus be preferred that lactose is present in the whey lipid concentrate in an amount of at least 93% w / w relative to the total amount of carbohydrates, more preferably at least 96% w / w relative to the total amount of carbohydrates, even more preferably at least 98% w / w relative to the total amount of carbohydrates and most preferably at least 99% w / w relative to the total amount of carbohydrates.

[0094] In some preferred embodiments of the present invention, the whey lipid concentrate comprises lactose in an amount of 0% w / w TS - 70% w / w TS.

[0095] In other preferred embodiments of the invention the whey lipid concentrate comprises carbohydrates in an amount of less than 25% w / w TS, more preferably at most 15% w / w TS, even more preferably at most 6% w / w TS and most preferably at most 2% w / w TS.

[0096] For example, the whey lipid concentrate may comprise lactose in an amount less than 25% w / w TS, more preferably at most 15% w / w TS, even more preferably at most 6% w / w TS and most preferably at most 2% w / w TS.

[0097] In further preferred embodiments of the invention, which are particularly useful for the high carbohydrate variants of the invention, the whey lipid concentrate comprises carbohydrates in an amount of 25% w / w TS - 70% w / w TS, more preferably 35% w / w TS - 70% w / w TS and most preferably 40% w / w TS - 70% w / w TS.

[0098] Even more preferably, the whey lipid concentrate comprises carbohydrates in an amount of 45% w / w TS - 70% w / w TS, more preferably 50% w / w TS - 70% w / w TS and most preferably 50% w / w TS - 65% w / w TS.

[0099] In some preferred embodiments of the invention, the whey lipid concentrate comprises lactose in an amount of 25% w / w TS-70% w / w TS, more preferably 35% w / w TS-70% w / w TS and most preferably 40% w / w TS-70% w / w TS.

[0100] In other preferred embodiments of the present invention the whey lipid concentrate comprises lactose in an amount of 45% w / w TS - 70% w / w TS, more preferably 50% w / w TS - 70% w / w TS and most preferably 50% w / w TS - 65% w / w TS.

[0101] The inventors have seen evidence that the whey derived powders of the invention have improved usability, particularly in terms of wettability and dispersibility, when dry blended powders comprising the whey derived powder are mixed with water or an aqueous liquid. This appears to be particularly evident for the high carbohydrate variants of the invention.

[0102] In some preferred embodiments of the invention, the whey lipid concentrate comprises lactose in an amount of 2% w / w-24% w / w, more preferably 3% w / w-24% w / w and most preferably 4% w / w-24% w / w.

[0103] In other preferred embodiments of the present invention the whey lipid concentrate comprises lactose in an amount of 5% w / w - 24% w / w, more preferably 5% w / w - 20% w / w and most preferably 8% w / w - 18% w / w.

[0104] In some preferred embodiments of the present invention, the whey lipid concentrate comprises carbohydrates in an amount of 3% w / w-24% w / w, more preferably 3% w / w-24% w / w and most preferably 4% w / w-24% w / w.

[0105] The whey lipid concentrate may preferably comprise carbohydrates in an amount of 5% w / w-25% w / w, more preferably 5% w / w-20% w / w and most preferably 8% w / w-18% w / w.

[0106] In other preferred embodiments of the invention the whey lipid concentrate comprises carbohydrates in an amount of at most 2% w / w, more preferably at most 1% w / w, even more preferably at most 0.5% w / w and most preferably at most 0.1% w / w.

[0107] For example, the whey lipid concentrate may comprise lactose in an amount of at most 2% w / w, more preferably at most 1% w / w, even more preferably at most 0.5% w / w and most preferably at most 0.1% w / w.

[0108] Whey lipid concentrates are generally not sterile and therefore contain microorganisms.

[0109] In some preferred embodiments of the invention, the whey lipid concentrate has a total plate count of greater than 100 colony forming units (CFU) / kg TS, more preferably at least 500 CFU / kg TS, even more preferably at least 2000 CFU / kg TS and most preferably at least 5000 CFU / kg TS.

[0110] In a further preferred embodiment of the present invention, the whey lipid concentrate has a total plate count of 1 colony forming unit (CFU) / g TS, more preferably at least 10 CFU / g TS, even more preferably at least 30 CFU / g TS and most preferably at least 100 CFU / g TS. For example, it may be preferred that the whey lipid concentrate has a total plate count of greater than 500 colony forming units (CFU) / g TS, more preferably at least 1000 CFU / g TS, even more preferably at least 2000 CFU / g TS and most preferably at least 5000 CFU / g TS.

[0111] In some preferred embodiments of the present invention, the whey lipid concentrate has a content of 1-5*10 7 CFU / g TS, more preferably 10-5*10 6 CFU / g TS and most preferably 100-1*10 6 Total plate counts of CFU / g TS. For example, it may be preferred that the whey lipid concentrate has 501-5*10 7CFU / g TS, more preferably 1000-5*10 6 CFU / g TS and most preferably 2000-1*10 6 Total plate counts of CFU / g TS.

[0112] It is generally preferred that the whey lipid concentrate comprises an even lower total plate count. In some preferred embodiments of the present invention, the whey lipid concentrate has a total plate count of 1-5*10 6 CFU / g TS, more preferably 10-5*10 5 CFU / g TS and most preferably 100-1*10 5 Total plate counts of CFU / g TS.

[0113] The whey lipid concentrate preferably comprises total solids in an amount of 2-50% w / w, more preferably 5-45% w / w, even more preferably 8-40% w / w and most preferably 10-35% w / w.

[0114] In some preferred embodiments of the present invention, the whey lipid concentrate comprises total solids in an amount of 2% w / w-25% w / w, more preferably 5% w / w-20% w / w, even more preferably 8% w / w-20% w / w and most preferably 10-18% w / w. These ranges are generally preferred when the resulting whey-derived powder is used to prepare infant formula products by dry blending.

[0115] In other preferred embodiments of the present invention the whey lipid concentrate comprises total solids in an amount of 5% w / w-45% w / w, more preferably 10% w / w-40% w / w and most preferably 15% w / w-35% w / w.

[0116] The substance of the whey lipid concentrate, whey derived powders and nutritional products which does not consist of solids is preferably water.

[0117] It preferably has a substantial content of biologically active components, such as, for example, immunoglobulins and lactoferrin.

[0118] In some preferred embodiments of the present invention, the whey lipid concentrate has a natural immunoglobulin G content of 5% w / w-17% w / w relative to the total protein, more preferably 7% w / w-16% w / w relative to the total protein, even more preferably 8% w / w-15% w / w relative to the total protein and most preferably 10% w / w-15% w / w relative to the total protein.

[0119] In other preferred embodiments of the present invention, the whey lipid concentrate has a natural immunoglobulin G content of 7% w / w - 17% w / w relative to the total protein, more preferably 8% w / w - 17% w / w relative to the total protein and most preferably 10% w / w - 17% w / w relative to the total protein.

[0120] It is generally preferred that the weight ratio between native immunoglobulin G and total immunoglobulin G of the whey lipid concentrate is at least 0.5, more preferably at least 0.7, even more preferably at least 0.8 and most preferably at least 0.9.

[0121] It is even possible and often preferred that the whey lipid concentrate has a weight ratio of at least 0.95 between native immunoglobulin G and total immunoglobulin G. This can be achieved, for example, by gentle treatment of the whey feed from which the whey lipid concentrate is prepared.

[0122] In some preferred embodiments of the present invention, the whey lipid concentrate has a native lactoferrin content of 0.1% w / w-1.2% w / w relative to the total protein, more preferably 0.2% w / w-1.2% w / w relative to the total protein, even more preferably 0.3% w / w-1.2% w / w relative to the total protein and most preferably 0.3% w / w-1.1% w / w relative to the total protein.

[0123] In other preferred embodiments of the invention, the whey lipid concentrate has a native lactoferrin content of 0.2% w / w to 1.5% w / w relative to the total protein, more preferably 0.3% w / w to 1.5% w / w relative to the total protein, even more preferably 0.4% w / w to 1.5% w / w relative to the total protein and most preferably 0.5% w / w to 1.5% w / w relative to the total protein. These embodiments are possible, for example, when the whey lipid concentrate has been prepared from whey that has undergone only a very low heat treatment (e.g. according to Example 4 or Example 5).

[0124] It is generally preferred that the weight ratio between native lactoferrin and total lactoferrin of the whey lipid concentrate is at least 0.3, more preferably at least 0.4, even more preferably at least 0.5 and most preferably at least 0.6.

[0125] It is even possible and generally preferred that the weight ratio between native lactoferrin and total lactoferrin of the whey lipid concentrate is at least 0.8. This can be achieved, for example, by gentle treatment of the whey feed from which the whey lipid concentrate is prepared.

[0126] In some embodiments of the invention, the whey lipid concentrate comprises at most 10% w / w casein relative to the total amount of protein, preferably at most 5% w / w casein relative to the total amount of protein, more preferably at most 1% w / w casein relative to the total amount of protein and even more preferably at most 0.5% casein relative to the total amount of protein.

[0127] In some preferred embodiments of the present invention, the whey lipid concentrate comprises a total amount of β-lactoglobulin in the range of 10% w / w - 45% w / w relative to the total protein, more preferably in the range of 15% w / w - 40% w / w relative to the total protein, even more preferably in the range of 20% w / w - 40% w / w relative to the total protein and most preferably in the range of 25% w / w - 35% w / w relative to the total protein.

[0128] In some preferred embodiments of the present invention, the whey lipid concentrate comprises a total amount of alpha-lactalbumin in the range of 0% w / w - 15% w / w relative to the total protein, more preferably in the range of 0.1% w / w - 10% w / w relative to the total protein, even more preferably in the range of 0.3% w / w - 9% w / w relative to the total protein and most preferably in the range of 0.5% w / w - 7% w / w relative to the total protein.

[0129] Alternatively, but also preferably, the whey lipid concentrate comprises a total amount of alpha-lactalbumin in the range of 1% w / w-10% w / w relative to the total protein, more preferably in the range of 1% w / w-9% w / w relative to the total protein, even more preferably in the range of 2% w / w-8% w / w relative to the total protein and most preferably in the range of 3% w / w-7% w / w relative to the total protein.

[0130] In some preferred embodiments of the present invention, the whey lipid concentrate comprises a total amount of casein macropeptides in the range of 0% w / w-10% w / w relative to the total protein, more preferably in the range of 1% w / w-8% w / w relative to the total protein, even more preferably in the range of 2% w / w-7% w / w relative to the total protein and most preferably in the range of 3% w / w-7% w / w relative to the total protein.

[0131] Alternatively, but also preferably, the whey lipid concentrate comprises a total amount of casein macropeptides in the range of 0% w / w-9% w / w relative to the total protein, more preferably in the range of 0.1% w / w-7% w / w relative to the total protein, even more preferably in the range of 0.3% w / w-5% w / w relative to the total protein and most preferably in the range of 0.5% w / w-3% w / w relative to the total protein.

[0132] In further preferred embodiments of the present invention, the whey lipid concentrate comprises a total amount of casein macropeptides in the range of 0% w / w - 5% w / w relative to the total protein, more preferably in the range of 0% w / w - 3% w / w relative to the total protein, even more preferably in the range of 0% w / w - 1% w / w relative to the total protein and most preferably in the range of 0% w / w - 0.5% w / w relative to the total protein, typically if the whey lipid concentrate is based on casein whey and / or has been subjected to extensive diafiltration.

[0133] In some preferred embodiments of the present invention, the whey lipid concentrate contains a total amount of osteopontin in the range of 0.9% w / w-5% w / w relative to total protein, more preferably in the range of 1.0% w / w-4% w / w relative to total protein, even more preferably in the range of 1.1% w / w-3% w / w relative to total protein and most preferably in the range of 1.1% w / w-1.7% w / w relative to total protein.

[0134] In other preferred embodiments of the present invention, the whey lipid concentrate contains a total amount of osteopontin in the range of 2.0% w / w-5% w / w relative to total protein, more preferably in the range of 2.2% w / w-4.5% w / w relative to total protein, even more preferably in the range of 2.5% w / w-4.0% w / w relative to total protein and most preferably in the range of 3.0% w / w-3.7% w / w relative to total protein.

[0135] The present inventors have found that it is generally preferred to use a whey lipid concentrate having a substantial content of total sialic acid and gangliosides.

[0136] In some preferred embodiments of the present invention, the whey lipid concentrate has a total sialic acid content in an amount of 1.7g / 100g protein - 3.5g / 100g protein, more preferably 2.0g / 100g protein - 3.3g / 100g protein and most preferably 2.4g / 100g protein - 2.9g / 100g protein.

[0137] In some preferred embodiments of the present invention, the whey lipid concentrate has a ganglioside content in the amount of 2500 mg / kg protein - 5000 mg / kg protein and most preferably 3500 mg / kg protein - 4500 mg / kg protein.

[0138] Ganglioside content can be analyzed using the LC-MS method GANGLIO-r–LC-TOF.

[0139] In some preferred embodiments of the present invention, the whey lipid concentrate has an ash content of 0.3% w / w-6% w / w relative to the total solids, more preferably 0.5% w / w-5% w / w relative to the total solids, even more preferably 1.0% w / w-4% w / w relative to the total solids and most preferably 1.2% w / w-3.5% w / w relative to the total solids.

[0140] In other preferred embodiments of the present invention, the whey lipid concentrate has an ash content of 0.3-2% w / w relative to the total solids, more preferably 0.4-1.5% w / w relative to the total solids and most preferably 0.5-1.0% w / w relative to the total solids.

[0141] The inventors have also found that supplementation with Fe(II) tends to stabilize native lactoferrin in the whey lipid concentrate during the heat treatment in step b).

[0142] In some preferred embodiments of the present invention, the whey lipid concentrate has an Fe(II) content in the amount of 2 mg / kg protein - 50 mg / kg protein, more preferably 3 mg / kg protein - 30 mg / kg protein, even more preferably 4 mg / kg protein - 15 mg / kg protein and most preferably 5 mg / kg protein - 10 mg / kg protein.

[0143] A wide range of pH values ​​may be employed. However, preferably the whey lipid concentrate has a pH of 4.0-8, more preferably 5.5-7.5, even more preferably 5.7-7.0 and most preferably 5.9-6.6.

[0144] The temperature of the whey lipid concentrate before step b) is generally selected to avoid or at least limit protein denaturation. Preferably, the whey lipid concentrate has a temperature in the range of 1°C-59°C, more preferably in the range of 2°C-20°C, even more preferably in the range of 3°C-15°C and most preferably in the range of 3°C-10°C.

[0145] The whey lipid concentrate is preferably prepared using minimal protein denaturing heat treatment, which means reducing or even avoiding temperatures above about 62°C.

[0146] Such heat treatment may, for example, result in the denaturation of beta-lactoglobulin (BLG), and the inventors have found that it is beneficial to operate with a whey lipid concentrate having a relatively low weight ratio between denatured BLG and total protein, as this ratio is indicative of the level of heat stress that has been applied during processing of the whey feed into the whey lipid concentrate.

[0147] It is generally preferred that the weight ratio between denatured BLG and total protein of the whey lipid concentrate is at most 0.3, more preferably at most 0.25, even more preferably at most 0.20 and most preferably at most 0.15.

[0148] It is generally even preferred that the whey lipid concentrate has a weight ratio between denatured BLG and total protein of the whey lipid concentrate of at most 0.12, more preferably at most 0.10, even more preferably at most 0.08 and most preferably at most 0.06.

[0149] Whey lipid concentrates are typically prepared from a whey feed by gentle separation of the whey lipids and accompanying proteins.

[0150] The whey from which at least the lipids and proteins of the whey feed are derived is preferably prepared from ruminant milk, and more preferably from bovine milk.

[0151] The whey feed is preferably prepared without drying the whey-derived lipids and whey proteins.

[0152] The whey feed preferably has a BLG denaturation degree of at most 30%, more preferably at most 20%, even more preferably at most 10%, and most preferably at most 5%. The degree of BLG denaturation is determined as the percentage of total BLG that is not native BLG. Total BLG and native BLG can be determined by HPLC under reducing conditions for total BLG and under non-reducing conditions for native BLG.

[0153] In some preferred embodiments of the invention, the whey feed comprises whey or even consists of whey.

[0154] The whey is preferably sweet whey, ie whey obtained from rennet-based coagulation of casein, for example during cheese production, or acid whey, ie whey obtained from acid-based coagulation of casein, for example from the production of caseinates.

[0155] The whey is preferably whey produced by precipitation of casein from whole milk, skim milk or a mixture thereof.

[0156] In a further preferred embodiment of the invention, the whey feed comprises or even consists of a protein concentrate of whey.

[0157] In the context of the present invention, a "protein concentrate" of whey is a liquid composition of which at least lipids and protein are derived from whey, but which has a higher protein content than whey relative to total solids. Preferably, substantially all solids of the protein concentrate are derived from whey.

[0158] It is generally preferred that the whey feed has preferably not undergone processing which would reduce the total phospholipid content of the whey feed relative to the total solids associated with the whey from which the phospholipids are derived. In this way, a higher yield of phospholipids is obtained.

[0159] The whey feed is typically derived from rennet-based cheese whey, acid whey, casein whey, or mixtures thereof.

[0160] In some preferred embodiments of the present invention, the whey lipid concentrate is prepared using steps a) and b) of the method according to International Patent Application No. PCT / EP2022 / 070107 (International Publication No. WO2023001783A1) or microfiltration according to steps a), b) and c) of the method according to International Patent Application No. PCT / EP2022 / 070107 but without the further processing described for step c) of the method of PCT / EP2022 / 070107.

[0161] Therefore, in some preferred embodiments of the present invention, the whey lipid concentrate is the filtration retentate obtained from step b) of the process according to International Patent Application No. PCT / EP2022 / 070107 or the microfiltration permeate obtained from step c) of the process according to International Patent Application No. PCT / EP2022 / 070107 without further processing.

[0162] Particularly preferably, the whey lipid concentrate is the microfiltration permeate obtained from step c) according to the process of International Patent Application No. PCT / EP2022 / 070107 without further processing.

[0163] In particular, the preferred whey lipid concentrate is prepared, for example, according to step a), step b) of PCT / EP2022 / 070107, followed by MF-based bacterial filtration in step c) of PCT / EP2022 / 070107. The embodiments and preferred embodiments presented in PCT / EP2022 / 070107 regarding its microfiltration of step a), step b) and step c) are also applicable to the preparation of the whey lipid concentrate of the present invention.

[0164] As mentioned above, the process of the present invention comprises step b) which involves subjecting the whey lipid concentrate to a heat treatment involving heating the whey lipid concentrate to a target temperature in the range of 63-160°C for a time sufficient to provide at least some microbial reduction.

[0165] In some preferred embodiments of the present invention, the heat treatment of step b) involves direct heating. The inventors have found that direct heating is generally advantageous because it allows rapid heating of the whey lipid concentrate and thus limits the risk of damaging heat-sensitive nutrients when heating the whey lipid concentrate to the target temperature of step b).

[0166] Direct heating means a heating system in which a heating medium such as steam is injected into the whey lipid concentrate, in which the whey lipid concentrate is sprayed into a chamber filled with steam, or in which heat is generated in the whey lipid concentrate, for example by ohmic heating or microwave-based heating.

[0167] In other preferred embodiments of the present invention, the heat treatment of step b) involves indirect heating. The inventors have discovered that indirect heating can be used instead of or in addition to direct heating. Indirect heating is particularly preferred for early heat treatment of step b) or in embodiments involving high carbohydrate variants of the present invention.

[0168] In some preferred embodiments of the present invention, the heat treatment of step b) involves indirect heating followed by direct heating.

[0169] Preferably, the indirect heating involves heating via one or more of a plate heat exchanger, a tube heat exchanger and a scraped surface heat exchanger.

[0170] Preferably, direct heating involves one or more of heating via steam infusion, direct steam injection, ohmic heating and microwave heating.Using steam infusion as direct heating is particularly preferred.

[0171] In some preferred embodiments of the present invention, the heating performed when the whey lipid concentrate has a temperature above 63°C is performed by direct heating.

[0172] In other preferred embodiments of the present invention, any heating performed when the whey lipid concentrate has a temperature above 62°C is performed by direct heating.

[0173] In a further preferred embodiment of the present invention any heating performed when the whey lipid concentrate has a temperature above 60°C is performed by direct heating.

[0174] It is generally preferred that the heat treatment of step b) comprises or even consists of heating by steam infusion.

[0175] In some preferred embodiments of the present invention, the heat treatment of step b) comprises heating the whey lipid concentrate by indirect heating, and subsequently further heating the whey lipid concentrate by direct heating.

[0176] As mentioned above, indirect heating and direct heat treatment can be advantageously combined. In some preferred embodiments of the present invention, the heat treatment of step b) comprises heating the whey lipid concentrate to a temperature of at least 50° C. by indirect heating, and subsequently further heating the whey lipid concentrate to at least 65° C. by direct heating.

[0177] For example, in some preferred embodiments of the present invention, the heat treatment of step b) comprises heating the whey lipid concentrate to a temperature of at least 50° C. by indirect heating, and subsequently further heating the whey lipid concentrate to the target temperature by direct heating, which preferably involves steam infusion or steam injection.

[0178] The hold time of the heat treatment of step b) is selected to provide the desired level of microbial reduction.

[0179] In the context of the present invention, the term "holding time" refers to the time during which the whey lipid concentrate has a temperature at or slightly above the target temperature. In practice, the target temperature is usually set as the lowest permissible temperature during the holding time, and the whey lipid concentrate can be heated to a slightly higher temperature, up to 1.5°C higher than the target temperature, to provide a sufficient safety margin for temperature fluctuations. However, the temperature of the whey lipid concentrate during the holding time must not exceed the upper limit of the temperature range within which the target temperature has been selected.

[0180] The hold time is usually preceded by a temperature ramp-up phase and followed by a cooling-down phase.

[0181] The duration of the temperature ramp-up phase of step b) is defined as the duration during the ramp-up period during which the whey lipid concentrate has a temperature of at least 60° C. and less than the target temperature.

[0182] The duration of the cooling phase of step b) is defined as the duration of the cooling period during which the whey lipid concentrate has a temperature below the target temperature but at least 60°C.

[0183] It is generally preferred that the temperature ramp-up phase and the cooling phase be designed to cause minimal thermal damage to heat-sensitive components of the whey lipid concentrate.

[0184] Preferably, at least 50% of the denaturation of the native lactoferrin during step b), more preferably at least 60% of the denaturation of the native lactoferrin during step b), even more preferably at least 70% of the denaturation of the native lactoferrin during step b), and most preferably at least 80% of the denaturation of the native lactoferrin during step b) occurs at the target temperature.

[0185] The duration of the temperature increase phase of step b) is preferably at most 20 seconds, more preferably at most 10 seconds, even more preferably at most 8 seconds and most preferably at most 4 seconds.

[0186] In some preferred embodiments of the present invention, the duration of the temperature increase phase of step b) is at most 2 seconds, more preferably at most 1 second and most preferably at most 0.5 seconds.

[0187] Direct heating methods and in particular steam infusion and steam injection are very suitable for rapid heating of whey lipid concentrates.

[0188] The duration of the cooling phase of step b) is preferably at most 20 seconds, more preferably at most 10 seconds, even more preferably at most 8 seconds and most preferably at most 4 seconds.

[0189] In some preferred embodiments of the present invention, the duration of the cooling phase of step b) is at most 2 seconds, more preferably at most 1 second and most preferably at most 0.5 seconds.

[0190] Cooling by flash-cooling is well suited for rapid cooling after the whey lipid concentrate has been held at the target temperature for a sufficient time.

[0191] It is generally preferred that the duration of the heat treatment of step b) is selected such that the heat treatment of step b) reduces the total plate count of the whey lipid concentrate by at least 99.9%. Even more preferably, the duration of the heat treatment of step b) is selected such that the heat treatment of step b) reduces the total plate count of the whey lipid concentrate by at least 99.99%.

[0192] In some preferred embodiments of the invention, the duration of the heat treatment of step b) is selected such that the heat treatment of step b) is capable of reducing the total plate count of the whey lipid concentrate by 99.9%-99.9999% and most preferably 99.99%-99.999%.

[0193] In other preferred embodiments of the invention, the duration of the heat treatment of step b) is chosen such that the heat treatment of step b) is capable of reducing the total plate count of the whey lipid concentrate by 99.9%-99.999999% and most preferably by 99.999%-99.999999%.

[0194] It is particularly preferred that the duration of the heat treatment of step b) is selected such that the heat treatment of step b) reduces the total plate count of the whey lipid concentrate by approximately 99.999%.

[0195] In some preferred embodiments of the present invention, the target temperature and duration of the heat treatment of step b) are sufficient to denature at most 80% w / w of the native β-lactoglobulin of the whey lipid concentrate, more preferably at most 60% w / w of the native β-lactoglobulin of the whey lipid concentrate, even more preferably at most 50% w / w of the native β-lactoglobulin of the whey lipid concentrate, and most preferably at most 45% w / w of the native β-lactoglobulin of the whey lipid concentrate.

[0196] In other preferred embodiments of the present invention, the target temperature and the heating duration of the heat treatment of step b) are sufficient to denature at most 40% w / w of the native β-lactoglobulin of the whey lipid concentrate, more preferably at most 30% w / w of the native β-lactoglobulin of the whey lipid concentrate, even more preferably at most 20% w / w of the native β-lactoglobulin of the whey lipid concentrate and most preferably at most 10% w / w of the native β-lactoglobulin of the whey lipid concentrate.

[0197] In some preferred embodiments of the present invention, the heat treatment of step b) denatures at most 80% w / w of the native β-lactoglobulin of the whey lipid concentrate, more preferably at most 60% w / w of the native β-lactoglobulin of the whey lipid concentrate, even more preferably at most 50% w / w of the native β-lactoglobulin of the whey lipid concentrate and most preferably at most 45% w / w of the native β-lactoglobulin of the whey lipid concentrate.

[0198] In other preferred embodiments of the present invention, the heat treatment of step b) denatures at most 40% w / w of the native β-lactoglobulin of the whey lipid concentrate, more preferably at most 30% w / w of the native β-lactoglobulin of the whey lipid concentrate, even more preferably at most 20% w / w of the native β-lactoglobulin of the whey lipid concentrate and most preferably at most 10% w / w of the native β-lactoglobulin of the whey lipid concentrate.

[0199] In some preferred embodiments of the present invention, the heat treatment of step b) heats the whey lipid concentrate to a target temperature in the range of 70-75° C. and a holding time in the range of 1 second to 60 seconds.

[0200] In other preferred embodiments of the present invention, the heat treatment of step b) heats the whey lipid concentrate to a target temperature in the range of 71-74° C. for a holding time in the range of 5-30 seconds.

[0201] Higher temperatures may also be used, and in some preferred embodiments of the invention, the heat treatment of step b) heats the whey lipid concentrate to a target temperature in the range of 85°C-95°C for a holding time in the range of 0.05 seconds-10 seconds, and more preferably to a target temperature in the range of 88°C-92°C for a holding time in the range of 0.2 seconds-2 seconds.

[0202] Even higher temperatures may be used, and in some preferred embodiments of the invention, the heat treatment of step b) heats the whey lipid concentrate to a target temperature in the range of 92°C-98°C for a holding time in the range of 0.01 seconds-1 second, and more preferably to a target temperature in the range of 93°C-97°C for a holding time in the range of 0.02 seconds-0.5 seconds.

[0203] Even higher temperatures may be used, and in some preferred embodiments of the invention, the heat treatment of step b) heats the whey lipid concentrate to a target temperature in the range of 97°C-103°C for a holding time in the range of 0.001 seconds-0.06 seconds, and more preferably to a target temperature in the range of 98°C-102°C for a holding time in the range of 0.005 seconds-0.04 seconds.

[0204] The present inventors have found that heat treatment by direct heating is preferred when a target temperature of 70°C or higher is used, and heat treatment by direct heating is even more preferred when a target temperature of 80°C or higher is used.

[0205] It is generally preferred that the heat treatment of step b) uses a target temperature and hold time combination that provides a level of reduction in Coxiella burnetii in the whey lipid concentrate that is at least equivalent to heat treatment to a target temperature of 72°C and a hold time of 15 seconds.

[0206] In other preferred embodiments of the invention, the heat treatment of step b) uses a combination of target temperature and hold time that provides a level of reduction in Coxiella burnetii in the whey lipid concentrate that is equivalent to heat treatment to a target temperature of 72°C-74°C and a hold time of 15 seconds.

[0207] For example, it may be preferred that in a preferred embodiment of the present invention the heat treatment of step b) employs a target temperature in the range of 100°C-180°C, more preferably in the range of 120°C-170°C and most preferably in the range of 140°C-160°C and a hold time that provides a level of reduction in Coxiella burnetii in the whey lipid concentrate that is equivalent to a heat treatment to a target temperature of 72°C-74°C and a hold time of 15 seconds.

[0208] Unless the heat-treated whey lipid concentrate is dried directly after the heat treatment in step b) without any prior cooling, the whey lipid concentrate usually undergoes a cooling step as the last part of step c).

[0209] Therefore, in some preferred embodiments of the present invention, step b) further involves cooling the heat-treated whey lipid concentrate, preferably to a temperature of less than 60°C.

[0210] Typically, cooling during step b) involves indirect cooling, for example using a plate or tube heat exchanger, and / or flash cooling.

[0211] In some preferred embodiments of the present invention, the heat-treated whey lipid concentrate obtained from step b) is sent directly to the drying of step c).

[0212] It may even be preferred that the heat-treated whey lipid concentrate does not undergo a cooling step prior to the drying in step c).

[0213] As mentioned above, step c) involves drying the liquid composition comprising at least lipids and proteins of the heat-treated whey lipid concentrate obtained from step b).

[0214] The terms "liquid composition comprising at least lipids and proteins of the heat-treated whey lipid concentrate obtained from step b)" and "dried liquid composition" are used interchangeably.

[0215] While any drying method may be used, drying methods that minimize the risk of further denaturation of the protein are generally preferred.

[0216] In some preferred embodiments of the present invention, the drying of step c) involves spray drying.

[0217] In a further preferred embodiment of the present invention, the drying of step c) involves freeze drying.

[0218] In some preferred embodiments of the present invention, the heat-treated whey lipid concentrate obtained from step b) constitutes at least 70% w / w of the liquid composition to be dried, more preferably at least 80% w / w of the liquid composition dried in step c), even more preferably 90% w / w of the liquid composition dried in step c).

[0219] It is generally preferred that the liquid composition dried in step c) is the heat-treated whey lipid concentrate obtained from step b).

[0220] In a further preferred embodiment of the present invention the solids of the heat-treated whey lipid concentrate obtained from step b) constitute at least 70% w / w of the solids of the liquid composition dried in step c), more preferably at least 80% w / w of the solids of the liquid composition dried in step c), even more preferably 90% w / w of the solids of the liquid composition dried in step c).

[0221] It is generally preferred that the solids of the liquid composition dried in step c) are the solids of the heat-treated whey lipid concentrate obtained from step b).

[0222] In other preferred embodiments of the present invention, the lipids and proteins of the heat-treated whey lipid concentrate obtained from step b) constitute at least 70% w / w of the lipids and proteins of the liquid composition dried in step c), more preferably at least 80% w / w of the lipids and proteins of the liquid composition dried in step c), even more preferably 90% w / w of the lipids and proteins of the liquid composition dried in step c).

[0223] It is generally preferred that the lipids and proteins of the liquid composition dried in step c) are the lipids and proteins of the heat-treated whey lipid concentrate obtained from step b).

[0224] In some preferred embodiments of the present invention, the liquid composition dried in step c) is a protein concentrate of the heat-treated whey lipid concentrate obtained from step b), preferably a protein concentrate obtained by concentrating the heat-treated whey lipid concentrate obtained from step b) by evaporation and / or by reverse osmosis.

[0225] It is generally preferred that the liquid composition dried in step c) is obtained by evaporating the heat-treated whey lipid concentrate obtained from step b).

[0226] The inventors have found that concentration by reverse osmosis causes less protein denaturation than concentration by evaporation.If concentration is required, then the heat-treated whey lipid concentrate obtained from step b) is preferably concentrated by reverse osmosis if the protein denaturation level should be kept as low as possible.

[0227] The heat-treated whey lipid concentrate obtained from step b) has a very low microbial content and, in some embodiments, can even be sterile. Therefore, it is preferred that the further processing of the heat-treated whey lipid concentrate obtained from step b) is carried out without increasing the microbial content. In some preferred embodiments of the present invention, the further processing of the heat-treated whey lipid concentrate obtained from step b) is carried out under aseptic conditions.

[0228] In some preferred embodiments of the present invention, step c) is performed under aseptic conditions, which means that no microorganisms are added to the liquid composition that is dried during step c).

[0229] Likewise, it is generally preferred that any processing of the heat-treated whey lipid concentrate obtained from step b) is performed aseptically to avoid the addition of microorganisms during processing.

[0230] The method typically comprises the further step of packaging the whey-derived powder obtained from step c).Packaging involves filling the whey-derived powder obtained from step c) in a suitable container and subsequently sealing the container.

[0231] In some embodiments of the invention, the whey-derived powder is hermetically sealed in a container and optionally packaged with an inert gas.

[0232] A variety of different containers can be used for the whey-derived powder. Preferred containers are, for example, bags, buckets, pouches, boxes, cans and sachets. Bags are particularly preferred.

[0233] The packaging step is preferably performed under aseptic conditions to avoid adding more microorganisms to the whey derived powder during the packaging step.

[0234] Preferably, the methods of the present invention do not involve solvent extraction or fluid extraction, such as, for example, supercritical fluid extraction or near-critical fluid extraction.

[0235] In some particularly preferred embodiments of the present invention, a method of preparing a whey-derived powder enriched in whey lipids, which whey-derived powder is suitable for preparing infant formula powder by dry blending, comprises the following steps:

[0236] a) providing a non-sterile whey lipid concentrate, preferably wherein the whey lipids are derived from the retentate obtained by membrane filtration of whey, the whey lipid concentrate having:

[0237] - a phospholipid content of 1.5% w / w to 12% w / w relative to the total solids,

[0238] - a weight ratio between phospholipids and total proteins of at least 0.04,

[0239] - a carbohydrate content of 25% w / w to 70% w / w relative to the TS, comprising lactose in an amount of at least 50% w / w relative to the carbohydrates,

[0240] - a total solids content of 5% w / w to 20% w / w, most preferably 10% w / w to 18% w / w,

[0241] - a native immunoglobulin G content of 1% w / w to 17% w / w relative to total protein,

[0242] - a native lactoferrin content of 0.1% w / w to 1.5% w / w relative to total protein, and

[0243] b) subjecting the whey lipid concentrate to a heat treatment involving heating the whey lipid concentrate to a target temperature in the range of 63°C to 160°C for a time sufficient to provide at least some microbial reduction, wherein the heat treatment of step b) denatures at most 50% w / w of the native β-lactoglobulin of the whey lipid concentrate, more preferably at most 40% w / w of the native β-lactoglobulin of the whey lipid concentrate,

[0244] c) drying a liquid composition comprising at least lipids and proteins of the heat-treated whey lipid concentrate obtained from step b).

[0245] In some particularly preferred embodiments of the present invention, a method of preparing a whey-derived powder enriched in whey lipids, which whey-derived powder is suitable for preparing infant formula powder by dry blending, comprises the following steps:

[0246] a) providing a non-sterile whey lipid concentrate, preferably wherein the whey lipids are derived from the retentate obtained by membrane filtration of whey, the whey lipid concentrate having:

[0247] - a phospholipid content of 1.5% w / w to 12% w / w relative to the total solids,

[0248] - a weight ratio between phospholipids and total proteins of at least 0.04,

[0249] - a carbohydrate content of 25% w / w to 70% w / w relative to the TS, comprising lactose in an amount of at least 50% w / w relative to the carbohydrates,

[0250] - a total solids content of 5% w / w to 20% w / w, most preferably 10% w / w to 18% w / w,

[0251] - a native immunoglobulin G content of 1% w / w to 17% w / w relative to total protein,

[0252] - a native lactoferrin content of 0.1% w / w to 1.5% w / w relative to total protein, and

[0253] b) subjecting the whey lipid concentrate to a heat treatment involving heating the whey lipid concentrate to a target temperature in the range of 70-75° C. for a holding time of 1 second to 60 seconds,

[0254] c) drying a liquid composition comprising at least lipids and proteins of the heat-treated whey lipid concentrate obtained from step b).

[0255] In some particularly preferred embodiments of the present invention, a method of preparing a whey-derived powder enriched in whey lipids, which whey-derived powder is suitable for preparing infant formula powder by dry blending, comprises the following steps:

[0256] a) providing a non-sterile whey lipid concentrate, preferably wherein the whey lipids are derived from the retentate obtained by membrane filtration of whey, the whey lipid concentrate having:

[0257] - a phospholipid content of 1.5% w / w to 12% w / w relative to the total solids,

[0258] - a weight ratio between phospholipids and total proteins of at least 0.04,

[0259] - a carbohydrate content of at most 70% w / w relative to the TS, comprising lactose in an amount of at least 50% w / w relative to the carbohydrates,

[0260] - a total solids content of 5% w / w to 20% w / w, most preferably 10% w / w to 18% w / w,

[0261] - a native immunoglobulin G content of 1% w / w to 17% w / w relative to total protein,

[0262] - a native lactoferrin content of 0.1% w / w to 1.5% w / w relative to total protein, and

[0263] b) subjecting the whey lipid concentrate to a heat treatment involving heating the whey lipid concentrate to a target temperature in the range of 63°C to 160°C for a time sufficient to provide at least some microbial reduction,

[0264] wherein the heating performed when the whey lipid concentrate has a temperature above 63°C is performed by direct heating, preferably by steam infusion, and

[0265] wherein the heat treatment of step b) denatures at most 50% w / w of the native β-lactoglobulin of the whey lipid concentrate, more preferably at most 40% w / w of the native β-lactoglobulin of the whey lipid concentrate,

[0266] c) drying a liquid composition comprising at least lipids and proteins of the heat-treated whey lipid concentrate obtained from step b).

[0267] In some particularly preferred embodiments of the present invention, a method of preparing a whey-derived powder enriched in whey lipids, which whey-derived powder is suitable for preparing infant formula powder by dry blending, comprises the following steps:

[0268] a) providing a non-sterile whey lipid concentrate, preferably wherein the whey lipids are derived from the retentate obtained by membrane filtration of whey, the whey lipid concentrate having:

[0269] - a phospholipid content of 1.5% w / w to 12% w / w relative to the total solids,

[0270] - a weight ratio between phospholipids and total proteins of at least 0.04,

[0271] - a carbohydrate content of at most 70% w / w relative to the TS, comprising lactose in an amount of at least 50% w / w relative to the carbohydrates,

[0272] - a total solids content of 5% w / w to 20% w / w, most preferably 10% w / w to 18% w / w,

[0273] - a native immunoglobulin G content of 1% w / w to 17% w / w relative to total protein,

[0274] - a native lactoferrin content of 0.1% w / w to 1.5% w / w relative to total protein, and

[0275] b) subjecting the whey lipid concentrate to a heat treatment involving heating the whey lipid concentrate to a target temperature in the range of 70°C to 75°C for a holding time of 1 second to 60 seconds, wherein the heating when the whey lipid concentrate has a temperature above 63°C is performed by direct heating, preferably by steam infusion, and

[0276] c) drying a liquid composition comprising at least lipids and proteins of the heat-treated whey lipid concentrate obtained from step b).

[0277] In some particularly preferred embodiments of the present invention, a method of preparing a whey-derived powder enriched in whey lipids, which whey-derived powder is suitable for preparing infant formula powder by dry blending, comprises the following steps:

[0278] a) providing a non-sterile whey lipid concentrate, preferably wherein the whey lipids are derived from the retentate obtained by membrane filtration of whey, the whey lipid concentrate having:

[0279] - a phospholipid content of 1.5% w / w to 12% w / w relative to the total solids,

[0280] - a weight ratio between phospholipids and total proteins of at least 0.04,

[0281] - a carbohydrate content of 25% w / w to 70% w / w relative to the TS, comprising lactose in an amount of at least 50% w / w relative to the carbohydrates,

[0282] - a total solids content of 5% w / w to 20% w / w, most preferably 10% w / w to 18% w / w,

[0283] - a native immunoglobulin G content of 1% w / w to 17% w / w relative to total protein,

[0284] - a native lactoferrin content of 0.1% w / w to 1.5% w / w relative to total protein, and

[0285] b) subjecting the whey lipid concentrate to a heat treatment involving heating the whey lipid concentrate to a target temperature in the range of 70°C to 75°C for a holding time of 1 second to 60 seconds, wherein the heating when the whey lipid concentrate has a temperature above 63°C is performed by direct heating, preferably by steam infusion, and

[0286] c) drying a liquid composition comprising at least lipids and proteins of the heat-treated whey lipid concentrate obtained from step b).

[0287] In some particularly preferred embodiments of the present invention, a method of preparing a whey-derived powder enriched in whey lipids, which whey-derived powder is suitable for preparing infant formula powder by dry blending, comprises the following steps:

[0288] a) providing a non-sterile whey lipid concentrate, preferably wherein the whey lipids are derived from the retentate obtained by membrane filtration of whey, the whey lipid concentrate having:

[0289] - a phospholipid content of 1.5% w / w to 12% w / w relative to the total solids,

[0290] - a weight ratio between phospholipids and total proteins of at least 0.04,

[0291] - a carbohydrate content of 25% w / w to 70% w / w relative to the TS, comprising lactose in an amount of at least 50% w / w relative to the carbohydrates,

[0292] - an Fe(II) content in an amount of 3 mg / kg protein to 30 mg / kg protein and even more preferably 4 mg / kg protein to 15 mg / kg protein,

[0293] - a total solids content of 5% w / w to 20% w / w, most preferably 10% w / w to 18% w / w,

[0294] - a native immunoglobulin G content of 1% w / w to 17% w / w relative to total protein,

[0295] - a native lactoferrin content of 0.1% w / w to 1.5% w / w relative to total protein, and

[0296] b) subjecting the whey lipid concentrate to a heat treatment involving heating the whey lipid concentrate to a target temperature in the range of 63°C to 160°C for a time sufficient to provide at least some microbial reduction, wherein the heat treatment of step b) denatures at most 50% w / w of the native β-lactoglobulin of the whey lipid concentrate, more preferably at most 40% w / w of the native β-lactoglobulin of the whey lipid concentrate,

[0297] c) drying a liquid composition comprising at least lipids and proteins of the heat-treated whey lipid concentrate obtained from step b).

[0298] In some particularly preferred embodiments of the present invention, a method of preparing a whey-derived powder enriched in whey lipids, which whey-derived powder is suitable for preparing infant formula powder by dry blending, comprises the following steps:

[0299] a) providing a non-sterile whey lipid concentrate, preferably wherein the whey lipids are derived from the retentate obtained by membrane filtration of whey, the whey lipid concentrate having:

[0300] - a phospholipid content of 1.5% w / w to 12% w / w relative to the total solids,

[0301] - a weight ratio between phospholipids and total proteins of at least 0.04,

[0302] - a carbohydrate content of 25% w / w to 70% w / w relative to the TS, comprising lactose in an amount of at least 50% w / w relative to the carbohydrates,

[0303] - an Fe(II) content in an amount of 3 mg / kg protein to 30 mg / kg protein and even more preferably 4 mg / kg protein to 15 mg / kg protein,

[0304] - a total solids content of 5% w / w to 20% w / w, most preferably 10% w / w to 18% w / w,

[0305] - a native immunoglobulin G content of 1% w / w to 17% w / w relative to total protein,

[0306] - a native lactoferrin content of 0.1% w / w to 1.5% w / w relative to total protein, and

[0307] b) subjecting the whey lipid concentrate to a heat treatment involving heating the whey lipid concentrate to a target temperature in the range of 70-75° C. for a holding time of 1 second to 60 seconds,

[0308] c) drying a liquid composition comprising at least lipids and proteins of the heat-treated whey lipid concentrate obtained from step b).

[0309] In some particularly preferred embodiments of the present invention, a method of preparing a whey-derived powder enriched in whey lipids, which whey-derived powder is suitable for preparing infant formula powder by dry blending, comprises the following steps:

[0310] a) providing a non-sterile whey lipid concentrate, preferably wherein the whey lipids are derived from the retentate obtained by membrane filtration of whey, the whey lipid concentrate having:

[0311] - a phospholipid content of 1.5% w / w to 12% w / w relative to the total solids,

[0312] - a weight ratio between phospholipids and total proteins of at least 0.04,

[0313] - a carbohydrate content of at most 70% w / w relative to the TS, comprising lactose in an amount of at least 50% w / w relative to the carbohydrates,

[0314] - an Fe(II) content in an amount of 3 mg / kg protein to 30 mg / kg protein and even more preferably 4 mg / kg protein to 15 mg / kg protein,

[0315] - a total solids content of 5% w / w to 20% w / w, most preferably 10% w / w to 18% w / w,

[0316] - a native immunoglobulin G content of 1% w / w to 17% w / w relative to total protein,

[0317] - a native lactoferrin content of 0.1% w / w to 1.5% w / w relative to total protein, and

[0318] b) subjecting the whey lipid concentrate to a heat treatment involving heating the whey lipid concentrate to a target temperature in the range of 63°C to 160°C for a time sufficient to provide at least some microbial reduction,

[0319] wherein the heating performed when the whey lipid concentrate has a temperature above 63°C is performed by direct heating, preferably by steam infusion, and

[0320] wherein the heat treatment of step b) denatures at most 50% w / w of the native β-lactoglobulin of the whey lipid concentrate, more preferably at most 40% w / w of the native β-lactoglobulin of the whey lipid concentrate,

[0321] c) drying a liquid composition comprising at least lipids and proteins of the heat-treated whey lipid concentrate obtained from step b).

[0322] In some particularly preferred embodiments of the present invention, a method of preparing a whey-derived powder enriched in whey lipids, which whey-derived powder is suitable for preparing infant formula powder by dry blending, comprises the following steps:

[0323] a) providing a non-sterile whey lipid concentrate, preferably wherein the whey lipids are derived from the retentate obtained by membrane filtration of whey, the whey lipid concentrate having:

[0324] - a phospholipid content of 1.5% w / w to 12% w / w relative to the total solids,

[0325] - a weight ratio between phospholipids and total proteins of at least 0.04,

[0326] - a carbohydrate content of at most 70% w / w relative to the TS, comprising lactose in an amount of at least 50% w / w relative to the carbohydrates,

[0327] - an Fe(II) content in an amount of 3 mg / kg protein to 30 mg / kg protein and even more preferably 4 mg / kg protein to 15 mg / kg protein,

[0328] - a total solids content of 5% w / w to 20% w / w, most preferably 10% w / w to 18% w / w,

[0329] - a native immunoglobulin G content of 1% w / w to 17% w / w relative to total protein,

[0330] - a native lactoferrin content of 0.1% w / w to 1.5% w / w relative to total protein, and

[0331] b) subjecting the whey lipid concentrate to a heat treatment involving heating the whey lipid concentrate to a target temperature in the range of 70°C to 75°C for a holding time of 1 second to 60 seconds, wherein the heating when the whey lipid concentrate has a temperature above 63°C is performed by direct heating, preferably by steam infusion, and

[0332] c) drying a liquid composition comprising at least lipids and proteins of the heat-treated whey lipid concentrate obtained from step b).

[0333] In some particularly preferred embodiments of the present invention, a method of preparing a whey-derived powder enriched in whey lipids, which whey-derived powder is suitable for preparing infant formula powder by dry blending, comprises the following steps:

[0334] a) providing a non-sterile whey lipid concentrate, preferably wherein the whey lipids are derived from the retentate obtained by membrane filtration of whey, the whey lipid concentrate having:

[0335] - a phospholipid content of 1.5% w / w to 12% w / w relative to the total solids,

[0336] - a weight ratio between phospholipids and total proteins of at least 0.04,

[0337] - a carbohydrate content of 25% w / w to 70% w / w relative to the TS, comprising lactose in an amount of at least 50% w / w relative to the carbohydrates,

[0338] - a total solids content of 5% w / w to 20% w / w, most preferably 10% w / w to 18% w / w,

[0339] - a native immunoglobulin G content of 7% w / w to 16% w / w relative to the total proteins and most preferably 10% w / w to 15% w / w relative to the total proteins,

[0340] - a native lactoferrin content of 0.1% w / w to 1.5% w / w relative to total protein, and

[0341] b) subjecting the whey lipid concentrate to a heat treatment involving heating the whey lipid concentrate to a target temperature in the range of 63°C to 160°C for a time sufficient to provide at least some microbial reduction, wherein the heat treatment of step b) denatures at most 50% w / w of the native β-lactoglobulin of the whey lipid concentrate, more preferably at most 40% w / w of the native β-lactoglobulin of the whey lipid concentrate,

[0342] c) drying a liquid composition comprising at least lipids and proteins of the heat-treated whey lipid concentrate obtained from step b).

[0343] In some particularly preferred embodiments of the present invention, a method of preparing a whey-derived powder enriched in whey lipids, which whey-derived powder is suitable for preparing infant formula powder by dry blending, comprises the following steps:

[0344] a) providing a non-sterile whey lipid concentrate, preferably wherein the whey lipids are derived from the retentate obtained by membrane filtration of whey, the whey lipid concentrate having:

[0345] - a phospholipid content of 1.5% w / w to 12% w / w relative to the total solids,

[0346] - a weight ratio between phospholipids and total proteins of at least 0.04,

[0347] - a carbohydrate content of 25% w / w to 70% w / w relative to the TS, comprising lactose in an amount of at least 50% w / w relative to the carbohydrates,

[0348] - a total solids content of 5% w / w to 20% w / w, most preferably 10% w / w to 18% w / w,

[0349] - a native immunoglobulin G content of 7% w / w to 16% w / w relative to the total proteins and most preferably 10% w / w to 15% w / w relative to the total proteins,

[0350] - a native lactoferrin content of 0.1% w / w to 1.5% w / w relative to total protein, and

[0351] b) subjecting the whey lipid concentrate to a heat treatment involving heating the whey lipid concentrate to a target temperature in the range of 70-75° C. for a holding time of 1 second to 60 seconds,

[0352] c) drying a liquid composition comprising at least lipids and proteins of the heat-treated whey lipid concentrate obtained from step b).

[0353] In some particularly preferred embodiments of the present invention, a method of preparing a whey-derived powder enriched in whey lipids, which whey-derived powder is suitable for preparing infant formula powder by dry blending, comprises the following steps:

[0354] a) providing a non-sterile whey lipid concentrate, preferably wherein the whey lipids are derived from the retentate obtained by membrane filtration of whey, the whey lipid concentrate having:

[0355] - a phospholipid content of 1.5% w / w to 12% w / w relative to the total solids,

[0356] - a weight ratio between phospholipids and total proteins of at least 0.04,

[0357] - a carbohydrate content of at most 70% w / w relative to the TS, comprising lactose in an amount of at least 50% w / w relative to the carbohydrates,

[0358] - a total solids content of 5% w / w to 20% w / w, most preferably 10% w / w to 18% w / w,

[0359] - a native immunoglobulin G content of 7% w / w to 16% w / w relative to the total proteins and most preferably 10% w / w to 15% w / w relative to the total proteins,

[0360] - a native lactoferrin content of 0.1% w / w to 1.5% w / w relative to total protein, and

[0361] b) subjecting the whey lipid concentrate to a heat treatment involving heating the whey lipid concentrate to a target temperature in the range of 63°C to 160°C for a time sufficient to provide at least some microbial reduction,

[0362] wherein the heating performed when the whey lipid concentrate has a temperature above 63°C is performed by direct heating, preferably by steam infusion, and

[0363] wherein the heat treatment of step b) denatures at most 50% w / w of the native β-lactoglobulin of the whey lipid concentrate, more preferably at most 40% w / w of the native β-lactoglobulin of the whey lipid concentrate,

[0364] c) drying a liquid composition comprising at least lipids and proteins of the heat-treated whey lipid concentrate obtained from step b).

[0365] In some particularly preferred embodiments of the present invention, a method of preparing a whey-derived powder enriched in whey lipids, which whey-derived powder is suitable for preparing infant formula powder by dry blending, comprises the following steps:

[0366] a) providing a non-sterile whey lipid concentrate, preferably wherein the whey lipids are derived from the retentate obtained by membrane filtration of whey, the whey lipid concentrate having:

[0367] - a phospholipid content of 1.5% w / w to 12% w / w relative to the total solids,

[0368] - a weight ratio between phospholipids and total proteins of at least 0.04,

[0369] - a carbohydrate content of at most 70% w / w relative to the TS, comprising lactose in an amount of at least 50% w / w relative to the carbohydrates,

[0370] - a total solids content of 5% w / w to 20% w / w, most preferably 10% w / w to 18% w / w,

[0371] - a native immunoglobulin G content of 7% w / w to 16% w / w relative to the total proteins and most preferably 10% w / w to 15% w / w relative to the total proteins,

[0372] - a native lactoferrin content of 0.1% w / w to 1.5% w / w relative to total protein, and

[0373] b) subjecting the whey lipid concentrate to a heat treatment involving heating the whey lipid concentrate to a target temperature in the range of 70°C to 75°C for a holding time of 1 second to 60 seconds, wherein the heating when the whey lipid concentrate has a temperature above 63°C is performed by direct heating, preferably by steam infusion, and

[0374] c) drying a liquid composition comprising at least lipids and proteins of the heat-treated whey lipid concentrate obtained from step b).

[0375] In some particularly preferred embodiments of the present invention, a method of preparing a whey-derived powder enriched in whey lipids, which whey-derived powder is suitable for preparing infant formula powder by dry blending, comprises the following steps:

[0376] a) providing a non-sterile whey lipid concentrate, preferably wherein the whey lipids are derived from the retentate obtained by membrane filtration of whey, the whey lipid concentrate having:

[0377] - a phospholipid content of 1.5% w / w to 12% w / w relative to the total solids,

[0378] - a weight ratio between phospholipids and total proteins of at least 0.04,

[0379] - a carbohydrate content of 25% w / w to 70% w / w relative to the TS, comprising lactose in an amount of at least 50% w / w relative to the carbohydrates,

[0380] - a total solids content of 5% w / w to 20% w / w, most preferably 10% w / w to 18% w / w,

[0381] - a native immunoglobulin G content of 7% w / w to 16% w / w relative to the total proteins and most preferably 10% w / w to 15% w / w relative to the total proteins,

[0382] - a native lactoferrin content of 0.1% w / w to 1.5% w / w relative to total protein, and

[0383] b) subjecting the whey lipid concentrate to a heat treatment involving heating the whey lipid concentrate to a target temperature in the range of 70°C to 75°C for a holding time of 1 second to 60 seconds, wherein the heating when the whey lipid concentrate has a temperature above 63°C is performed by direct heating, preferably by steam infusion, and

[0384] c) drying a liquid composition comprising at least lipids and proteins of the heat-treated whey lipid concentrate obtained from step b).

[0385] In some particularly preferred embodiments of the present invention, a method of preparing a whey-derived powder enriched in whey lipids, which whey-derived powder is suitable for preparing infant formula powder by dry blending, comprises the following steps:

[0386] a) providing a non-sterile whey lipid concentrate, preferably wherein the whey lipids are derived from the retentate obtained by membrane filtration of whey, the whey lipid concentrate having:

[0387] - a phospholipid content of 1.5% w / w to 12% w / w relative to the total solids,

[0388] - a weight ratio between phospholipids and total proteins of at least 0.04,

[0389] - a carbohydrate content of 25% w / w to 70% w / w relative to the TS, comprising lactose in an amount of at least 50% w / w relative to the carbohydrates,

[0390] - an Fe(II) content in an amount of 3 mg / kg protein to 30 mg / kg protein and even more preferably 4 mg / kg protein to 15 mg / kg protein,

[0391] - a total solids content of 5% w / w to 20% w / w, most preferably 10% w / w to 18% w / w,

[0392] - a native immunoglobulin G content of 7% w / w to 16% w / w relative to the total proteins and most preferably 10% w / w to 15% w / w relative to the total proteins,

[0393] - a native lactoferrin content of 0.3% w / w to 1.5% w / w relative to total protein, and

[0394] b) subjecting the whey lipid concentrate to a heat treatment involving heating the whey lipid concentrate to a target temperature in the range of 63°C to 160°C for a time sufficient to provide at least some microbial reduction, wherein the heat treatment of step b) denatures at most 50% w / w of the native β-lactoglobulin of the whey lipid concentrate, more preferably at most 40% w / w of the native β-lactoglobulin of the whey lipid concentrate,

[0395] c) drying a liquid composition comprising at least lipids and proteins of the heat-treated whey lipid concentrate obtained from step b).

[0396] In some particularly preferred embodiments of the present invention, a method of preparing a whey-derived powder enriched in whey lipids, which whey-derived powder is suitable for preparing infant formula powder by dry blending, comprises the following steps:

[0397] a) providing a non-sterile whey lipid concentrate, preferably wherein the whey lipids are derived from the retentate obtained by membrane filtration of whey, the whey lipid concentrate having:

[0398] - a phospholipid content of 1.5% w / w to 12% w / w relative to the total solids,

[0399] - a weight ratio between phospholipids and total proteins of at least 0.04,

[0400] - a carbohydrate content of 25% w / w to 70% w / w relative to the TS, comprising lactose in an amount of at least 50% w / w relative to the carbohydrates,

[0401] - an Fe(II) content in an amount of 3 mg / kg protein to 30 mg / kg protein and even more preferably 4 mg / kg protein to 15 mg / kg protein,

[0402] - a total solids content of 5% w / w to 20% w / w, most preferably 10% w / w to 18% w / w,

[0403] - a native immunoglobulin G content of 7% w / w to 16% w / w relative to the total proteins and most preferably 10% w / w to 15% w / w relative to the total proteins,

[0404] - a native lactoferrin content of 0.3% w / w to 1.5% w / w relative to total protein, and

[0405] b) subjecting the whey lipid concentrate to a heat treatment involving heating the whey lipid concentrate to a target temperature in the range of 70-75° C. for a holding time of 1 second to 60 seconds,

[0406] c) drying a liquid composition comprising at least lipids and proteins of the heat-treated whey lipid concentrate obtained from step b).

[0407] In some particularly preferred embodiments of the present invention, a method of preparing a whey-derived powder enriched in whey lipids, which whey-derived powder is suitable for preparing infant formula powder by dry blending, comprises the following steps:

[0408] a) providing a non-sterile whey lipid concentrate, preferably wherein the whey lipids are derived from the retentate obtained by membrane filtration of whey, the whey lipid concentrate having:

[0409] - a phospholipid content of 1.5% w / w to 12% w / w relative to the total solids,

[0410] - a weight ratio between phospholipids and total proteins of at least 0.04,

[0411] - a carbohydrate content of at most 70% w / w relative to the TS, comprising lactose in an amount of at least 50% w / w relative to the carbohydrates,

[0412] - an Fe(II) content in an amount of 3 mg / kg protein to 30 mg / kg protein and even more preferably 4 mg / kg protein to 15 mg / kg protein,

[0413] - a total solids content of 5% w / w to 20% w / w, most preferably 10% w / w to 18% w / w,

[0414] - a native immunoglobulin G content of 7% w / w to 16% w / w relative to the total proteins and most preferably 10% w / w to 15% w / w relative to the total proteins,

[0415] - a native lactoferrin content of 0.3% w / w to 1.5% w / w relative to total protein, and

[0416] b) subjecting the whey lipid concentrate to a heat treatment involving heating the whey lipid concentrate to a target temperature in the range of 63°C to 160°C for a time sufficient to provide at least some microbial reduction,

[0417] wherein the heating performed when the whey lipid concentrate has a temperature above 63°C is performed by direct heating, preferably by steam infusion, and

[0418] wherein the heat treatment of step b) denatures at most 50% w / w of the native β-lactoglobulin of the whey lipid concentrate, more preferably at most 40% w / w of the native β-lactoglobulin of the whey lipid concentrate,

[0419] c) drying a liquid composition comprising at least lipids and proteins of the heat-treated whey lipid concentrate obtained from step b).

[0420] In some particularly preferred embodiments of the present invention, a method of preparing a whey-derived powder enriched in whey lipids, which whey-derived powder is suitable for preparing infant formula powder by dry blending, comprises the following steps:

[0421] a) providing a non-sterile whey lipid concentrate, preferably wherein the whey lipids are derived from the retentate obtained by membrane filtration of whey, the whey lipid concentrate having:

[0422] - a phospholipid content of 1.5% w / w to 12% w / w relative to the total solids,

[0423] - a weight ratio between phospholipids and total proteins of at least 0.04,

[0424] - a carbohydrate content of at most 70% w / w relative to the TS, comprising lactose in an amount of at least 50% w / w relative to the carbohydrates,

[0425] - an Fe(II) content in an amount of 3 mg / kg protein to 30 mg / kg protein and even more preferably 4 mg / kg protein to 15 mg / kg protein,

[0426] - a total solids content of 5% w / w to 20% w / w, most preferably 10% w / w to 18% w / w,

[0427] - a native immunoglobulin G content of 7% w / w to 16% w / w relative to the total proteins and most preferably 10% w / w to 15% w / w relative to the total proteins,

[0428] - a native lactoferrin content of 0.3% w / w to 1.5% w / w relative to total protein, and

[0429] b) subjecting the whey lipid concentrate to a heat treatment involving heating the whey lipid concentrate to a target temperature in the range of 70°C to 75°C for a holding time of 1 second to 60 seconds, wherein the heating when the whey lipid concentrate has a temperature above 63°C is performed by direct heating, preferably by steam infusion, and

[0430] c) drying a liquid composition comprising at least lipids and proteins of the heat-treated whey lipid concentrate obtained from step b).

[0431] Another aspect of the present invention relates to a whey-derived powder obtainable according to the process described herein.

[0432] A further aspect of the invention relates to a whey derived powder enriched in whey lipids (whey derived powder), the whey derived powder having:

[0433] - a phospholipid content of at least 1.5% w / w relative to the total solids,

[0434] - a weight ratio between phospholipids and total proteins of at least 0.04,

[0435] - a lactose content of at most 70% w / w relative to the TS,

[0436] - a total solids content of at least 92% w / w,

[0437] - preferably a native immunoglobulin G content of 1% w / w to 17% w / w relative to total protein,

[0438] - preferably a native lactoferrin content of 0.1% w / w-1.5% w / w relative to total protein,

[0439] The whey-derived powder has one or more of the following characteristics, and more preferably all of the following characteristics:

[0440] - a total plate count of at most 1,000,000 CFU / 100 g of whey-derived powder,

[0441] - absence of Cronobacter species in at least 30 samples of 10 g of whey-derived powder,

[0442] - the absence of Salmonella species in at least 30 samples of 25g of whey-derived powder, and

[0443] - The absence of Enterobacteriaceae species in at least 10 samples of 10 g of whey-derived powder.

[0444] The terms "whey derived powder" and "whey derived powder enriched with whey lipids" are used interchangeably herein.

[0445] In some preferred embodiments of the invention, the whey derived powder comprises phospholipids in an amount of at least 1.5% w / w total solids, more preferably at least 3% w / w TS, even more preferably at least 5% w / w TS and most preferably at least 6% w / w TS.

[0446] In other preferred embodiments of the invention, the whey-derived powder comprises phospholipids in an amount of 4.0% w / w TS to 12% w / w TS, more preferably 4.5% w / w TS to 10% w / w TS, even more preferably 5.0% w / w TS to 9% w / w TS and most preferably 5.5% w / w TS to 8.5% w / w TS. These ranges are particularly suitable for the low carbohydrate variants of the invention.

[0447] In some preferred embodiments of the invention, the whey-derived powder comprises phospholipids in an amount of 1.5% w / w TS to 10% w / w TS, more preferably 1.6% w / w TS to 8% w / w TS, even more preferably 1.8% w / w TS to 6% w / w TS, and most preferably 3% w / w TS to 5.5% w / w TS. These ranges are particularly suitable for the high carbohydrate variants of the invention.

[0448] The total lipid content of the whey-derived powder typically exceeds the phospholipid content. In some preferred embodiments of the present invention, the whey-derived powder comprises total lipids in an amount of at least 3% w / w TS, more preferably at least 6% w / w TS, even more preferably at least 10% w / w TS and most preferably at least 16% w / w TS.

[0449] In other preferred embodiments of the invention, the whey-derived powder comprises lipid in an amount of 8% w / w total solids to 30% w / w total solids, more preferably 10% w / w TS to 26% w / w TS, even more preferably 12% w / w TS to 24% w / w TS and most preferably 15% w / w TS to 22% w / w TS. These ranges are particularly suitable for the low carbohydrate variants of the invention.

[0450] In a further preferred embodiment of the invention, the whey-derived powder comprises lipid in an amount of 3.0% w / w total solids - 20% w / w total solids, more preferably 3.5% w / w TS - 16% w / w TS, even more preferably 4% w / w TS - 12% w / w TS and most preferably 7% w / w TS - 11% w / w TS. These ranges are particularly suitable for the high carbohydrate variants of the invention.

[0451] The weight ratio between phospholipids and total lipids of the whey derived powder is typically less than 1. In a preferred embodiment of the present invention, the whey derived powder has a weight ratio between phospholipids and total lipids of 0.20-0.50, more preferably 0.25-0.45 and most preferably 0.30-0.40.

[0452] The whey derived powder preferably has a weight ratio between phospholipids and total protein of at least 0.04, more preferably at least 0.06, even more preferably at least 0.08 and most preferably at least 0.09.

[0453] In some preferred embodiments of the present invention, the whey-derived powder has a weight ratio between phospholipids and total protein in the range of 0.04-0.25, more preferably in the range of 0.07-0.20, even more preferably in the range of 0.08-0.17 and most preferably in the range of 0.09-0.15.

[0454] The whey derived powder typically comprises protein, and preferably comprises total protein in an amount of at least 20% w / w TS and most preferably at least 25% w / w TS.

[0455] In some preferred embodiments of the invention, the whey derived powder comprises total protein in an amount ranging from 20% w / w TS to 80% w / w TS and most preferably at least 25% w / w TS to 75% w / w TS.

[0456] In other preferred embodiments of the present invention, the whey derived powder comprises total protein in an amount of at least 60% w / w TS and most preferably at least 65% w / w TS. Preferably, the whey derived powder comprises total protein in an amount in the range of 60% w / w TS - 80% w / w TS, more preferably in the range of 65% w / w TS - 80% w / w TS and most preferably in the range of 70% w / w TS - 75% w / w TS.

[0457] Embodiments wherein the whey derived powder comprises total protein in an amount of at least 60% w / w TS are particularly suitable for the low carbohydrate variants of the invention.

[0458] In a further preferred embodiment of the present invention, the whey-derived powder comprises total protein in an amount of less than 60% w / w TS, more preferably at most 55% w / w TS and most preferably at most 50% w / w TS. Preferably, the whey-derived powder comprises total protein in an amount in the range of 20% w / w TS - 60% w / w TS, more preferably in the range of 20% w / w TS - 55% w / w TS and most preferably in the range of 20% w / w TS - 50% w / w TS. In other preferred embodiments of the present invention, the whey-derived powder comprises total protein in an amount in the range of 22% w / w TS - 50% w / w TS, more preferably in the range of 24% w / w TS - 45% w / w TS and most preferably in the range of 25% w / w TS - 40% w / w TS.

[0459] Embodiments wherein the whey derived powder comprises total protein in an amount less than 60% w / w TS are particularly suitable for the high carbohydrate variants of the invention.

[0460] As mentioned above, whey derived powders typically comprise carbohydrates in an amount between 0% w / w TS and 70% w / w TS.

[0461] Lactose is an important carbohydrate for e.g. infant nutrition and it is generally preferred that lactose is present in the whey derived powder in an amount of at least 50% w / w relative to the total amount of carbohydrates, more preferably at least 70% w / w relative to the total amount of carbohydrates, even more preferably at least 80% w / w relative to the total amount of carbohydrates and most preferably at least 90% w / w relative to the total amount of carbohydrates.

[0462] It may even be preferred that substantially all carbohydrates of the whey derived powder is lactose and thus it may be preferred that lactose is present in the whey derived powder in an amount of at least 93% w / w relative to the total amount of carbohydrates, more preferably at least 96% w / w relative to the total amount of carbohydrates, even more preferably at least 98% w / w relative to the total amount of carbohydrates and most preferably at least 99% w / w relative to the total amount of carbohydrates.

[0463] Examples of other useful carbohydrates are maltodextrin, glucose, galactose and combinations thereof These can be used as such or in combination with lactose.

[0464] In some preferred embodiments of the present invention, the whey-derived powder comprises lactose in an amount of 0% w / w TS - 70% w / w TS.

[0465] In other preferred embodiments of the invention the whey derived powder comprises carbohydrates in an amount less than 25% w / w TS, more preferably at most 15% w / w TS, even more preferably at most 6% w / w TS and most preferably at most 2% w / w TS.

[0466] For example, the whey derived powder may comprise lactose in an amount less than 25% w / w TS, more preferably at most 15% w / w TS, even more preferably at most 6% w / w TS and most preferably at most 2% w / w TS.

[0467] In further preferred embodiments of the invention, which are particularly useful for the high carbohydrate variants of the invention, the whey derived powder comprises carbohydrates in an amount of 25% w / w TS - 70% w / w TS, more preferably 35% w / w TS - 70% w / w TS and most preferably 40% w / w TS - 70% w / w TS.

[0468] Even more preferably, the whey derived powder comprises carbohydrates in an amount of 45% w / w TS - 70% w / w TS, more preferably 50% w / w TS - 70% w / w TS and most preferably 50% w / w TS - 65% w / w TS.

[0469] In some preferred embodiments of the invention, the whey derived powder comprises lactose in an amount of 25% w / w TS-70% w / w TS, more preferably 35% w / w TS-70% w / w TS and most preferably 40% w / w TS-70% w / w TS.

[0470] In other preferred embodiments of the invention the whey derived powder comprises lactose in an amount of 45% w / w TS - 70% w / w TS, more preferably 50% w / w TS - 70% w / w TS and most preferably 50% w / w TS - 65% w / w TS.

[0471] The inventors have seen evidence that the whey derived powders of the invention have improved usability, particularly in terms of wettability and dispersibility, when dry blended powders comprising the whey derived powder are mixed with water or an aqueous liquid. This appears to be particularly evident for the high carbohydrate variants of the invention.

[0472] In some preferred embodiments of the invention, the whey derived powder comprises lactose in an amount of 2% w / w-24% w / w, more preferably 3% w / w-24% w / w and most preferably 4% w / w-24% w / w.

[0473] In other preferred embodiments of the present invention the whey derived powder comprises lactose in an amount of 5% w / w - 24% w / w, more preferably 5% w / w - 20% w / w and most preferably 8% w / w - 18% w / w.

[0474] In some preferred embodiments of the invention, the whey derived powder comprises carbohydrates in an amount of 3% w / w-24% w / w, more preferably 3% w / w-24% w / w and most preferably 4% w / w-24% w / w.

[0475] The whey derived powder may preferably comprise carbohydrates in an amount of 5% w / w-25% w / w, more preferably 5% w / w-20% w / w and most preferably 8% w / w-18% w / w.

[0476] In other preferred embodiments of the invention the whey derived powder comprises carbohydrates in an amount of at most 2% w / w, more preferably at most 1% w / w, even more preferably at most 0.5% w / w and most preferably at most 0.1% w / w.

[0477] For example, the whey derived powder may comprise lactose in an amount of at most 2% w / w, more preferably at most 1% w / w, even more preferably at most 0.5% w / w and most preferably at most 0.1% w / w.

[0478] Whey-derived powders generally have a significantly lower microbial content than whey lipid concentrates.

[0479] The whey derived powder preferably has a total plate count of at most 1 000 000 colony forming units (CFU) / 100 g powder, more preferably at most 500 000 CFU / 100 g powder and most preferably at most 100 000 CFU / 100 g powder.

[0480] Even lower total plate counts are generally preferred and in some preferred embodiments of the invention the whey derived powder has a total plate count of at most 50,000 colony forming units (CFU) / 100 g powder, more preferably at most 10,000 CFU / 100 g powder, even more preferably at most 3,000 CFU / 100 g powder and most preferably at most 500 CFU / 100 g powder.

[0481] In some preferred embodiments of the present invention, the whey-derived powder further has the following characteristics:

[0482] - free of Cronobacter species,

[0483] - free from Salmonella species, and

[0484] - Free of Enterobacteriaceae.

[0485] In other preferred embodiments of the present invention, the whey-derived powder is sterile.

[0486] The whey derived powder preferably comprises total solids in an amount of 92% w / w-99% w / w, more preferably 93% w / w-98% w / w and most preferably 94% w / w-98% w / w.

[0487] It preferably has a substantial content of biologically active components, such as, for example, immunoglobulins and lactoferrin.

[0488] In some preferred embodiments of the invention, the whey-derived powder has a natural immunoglobulin G content of 5% w / w-17% w / w relative to total protein, more preferably 7% w / w-16% w / w relative to total protein, even more preferably 8% w / w-15% w / w relative to total protein and most preferably 10% w / w-15% w / w relative to total protein. The inventors have found that the high carbohydrate variants of the invention and / or the use of direct heating in the heat treatment in step b) are conducive to a high natural immunoglobulin G content.

[0489] In other preferred embodiments of the present invention the whey derived powder has a native immunoglobulin G content of 3% w / w - 7% w / w relative to the total protein.

[0490] In a further preferred embodiment of the present invention the whey derived powder has a native immunoglobulin G content of 7-17% w / w relative to total protein, more preferably 8-17% w / w relative to total protein and most preferably 10-17% w / w relative to total protein.

[0491] It is generally preferred that the weight ratio between native immunoglobulin G and total immunoglobulin G of the whey-derived powder is at least 0.3, more preferably at least 0.5, even more preferably at least 0.6 and most preferably at least 0.8.

[0492] In some preferred embodiments of the invention, the whey-derived powder has a native lactoferrin content of 0.1% w / w-1.2% w / w relative to total protein, more preferably 0.2% w / w-1.2% w / w relative to total protein, even more preferably 0.3% w / w-1.2% w / w relative to total protein, and most preferably 0.3% w / w-1.1% w / w relative to total protein. The inventors have found that the high carbohydrate variants of the invention and / or the use of direct heating in the heat treatment in step b) facilitate a relatively high native lactoferrin content.

[0493] In other preferred embodiments of the present invention, the whey derived powder has a native lactoferrin content of 0.1% w / w - 0.3% w / w relative to the total protein.

[0494] In other preferred embodiments of the invention, the whey-derived powder has a native lactoferrin content of 0.2% w / w-1.5% w / w relative to the total protein, more preferably 0.3% w / w-1.5% w / w relative to the total protein, even more preferably 0.4% w / w-1.5% w / w relative to the total protein and most preferably 0.5% w / w-1.5% w / w relative to the total protein. These embodiments are possible, for example, when the whey lipid concentrate has been prepared from whey that has only undergone very low heat treatment and / or when the whey lipid concentrate has been supplemented with Fe(II) before heat treatment.

[0495] It is generally preferred that the weight ratio between native lactoferrin and total lactoferrin of the whey derived powder is at least 0.1, more preferably at least 0.2, even more preferably at least 0.3 and most preferably at least 0.4.

[0496] Alternatively, but also preferably, the weight ratio between native lactoferrin and total lactoferrin of the whey derived powder may be in the range of 0.1-0.3.

[0497] In some embodiments of the invention, the whey-derived powder comprises at most 10% w / w casein relative to the total amount of protein, preferably at most 5% w / w casein relative to the total amount of protein, more preferably at most 1% w / w casein relative to the total amount of protein and even more preferably at most 0.5% casein relative to the total amount of protein.

[0498] In some preferred embodiments of the invention, the whey-derived composition comprises a total amount of beta-lactoglobulin in the range of 10% w / w - 45% w / w relative to total protein, more preferably in the range of 15% w / w - 40% w / w relative to total protein, even more preferably in the range of 20% w / w - 40% w / w relative to total protein and most preferably in the range of 25% w / w - 35% w / w relative to total protein.

[0499] In some preferred embodiments of the invention, the whey-derived composition comprises a total amount of alpha-lactalbumin in the range of 0% w / w - 15% w / w relative to total protein, more preferably in the range of 0.1% w / w - 10% w / w relative to total protein, even more preferably in the range of 0.3% w / w - 9% w / w relative to total protein and most preferably in the range of 0.5% w / w - 7% w / w relative to total protein.

[0500] Alternatively, but also preferably, the whey-derived composition comprises a total amount of alpha-lactalbumin in the range of 1% w / w - 10% w / w relative to total protein, more preferably in the range of 1% w / w - 9% w / w relative to total protein, even more preferably in the range of 2% w / w - 8% w / w relative to total protein and most preferably in the range of 3% w / w - 7% w / w relative to total protein.

[0501] In some preferred embodiments of the invention, the whey-derived composition comprises a total amount of casein macropeptides in the range of 0% w / w-10% w / w relative to total protein, more preferably in the range of 1% w / w-8% w / w relative to total protein, even more preferably in the range of 2% w / w-7% w / w relative to total protein and most preferably in the range of 3% w / w-7% w / w relative to total protein.

[0502] Alternatively, but also preferably, the whey-derived composition comprises a total amount of casein macropeptides in the range of 0% w / w - 9% w / w relative to total protein, more preferably in the range of 0.1% w / w - 7% w / w relative to total protein, even more preferably in the range of 0.3% w / w - 5% w / w relative to total protein and most preferably in the range of 0.5% w / w - 3% w / w relative to total protein.

[0503] In further preferred embodiments of the present invention, typically if the whey derived powder is based on casein whey and / or has been prepared using depth diafiltration, the whey derived powder comprises a total amount of casein macropeptides in the range of 0% w / w - 5% w / w relative to total protein, more preferably in the range of 0% w / w - 3% w / w relative to total protein, even more preferably in the range of 0% w / w - 1% w / w relative to total protein and most preferably in the range of 0% w / w - 0.5% w / w relative to total protein.

[0504] In some preferred embodiments of the present invention, the whey-derived composition comprises a total amount of osteopontin in the range of 0.9% w / w-5% w / w relative to total protein, more preferably in the range of 1.0% w / w-4% w / w relative to total protein, even more preferably in the range of 1.1% w / w-3% w / w relative to total protein and most preferably in the range of 1.1% w / w-1.7% w / w relative to total protein.

[0505] In other preferred embodiments of the present invention, the whey-derived composition comprises a total amount of osteopontin in the range of 2.0-5% w / w relative to total protein, more preferably in the range of 2.2-4.5% w / w relative to total protein, even more preferably in the range of 2.5-4.0% w / w relative to total protein and most preferably in the range of 3.0-3.7% w / w relative to total protein.

[0506] The present inventors have found that it is generally preferred that the whey derived powder has a substantial content of total sialic acid and gangliosides.

[0507] In some preferred embodiments of the invention, the whey derived powder has a total sialic acid content in the amount of 1.7-3.5 g / 100 g protein, more preferably 2.0-3.3 g / 100 g protein and most preferably 2.4-2.9 g / 100 g protein.

[0508] In some preferred embodiments of the invention, the whey-derived powder has a ganglioside content in the amount of 2500 mg / kg protein - 5000 mg / kg protein and most preferably 3500 mg / kg protein - 4500 mg / kg protein.

[0509] In some preferred embodiments of the invention, the whey derived powder has an ash content of 0.3% w / w-6% w / w relative to the total solids, more preferably 0.5% w / w-5% w / w relative to the total solids, even more preferably 1.0% w / w-4% w / w relative to the total solids and most preferably 1.2% w / w-3.5% w / w relative to the total solids.

[0510] In other preferred embodiments of the invention the whey derived powder has an ash content of 0.3-2% w / w relative to total solids, more preferably 0.4-1.5% w / w relative to total solids and most preferably 0.5-1.0% w / w relative to total solids.

[0511] The present inventors have also found that whey-derived powders comprising a specific amount of Fe(II) tend to have higher levels of native lactoferrin.

[0512] In some preferred embodiments of the present invention, the whey-derived powder has an Fe(II) content in the amount of 2 mg / kg protein - 50 mg / kg protein, more preferably 3 mg / kg protein - 30 mg / kg protein, even more preferably 4 mg / kg protein - 15 mg / kg protein and most preferably 5 mg / kg protein - 10 mg / kg protein.

[0513] A wide range of pH values ​​may be employed. However, preferably the whey derived powder has a pH of 4.0-8, more preferably 5.5-7.5, even more preferably 5.7-7.0 and most preferably 5.9-6.6.

[0514] In some preferred embodiments of the invention, the whey-derived powder is present in an amount of at least 10 kg, more preferably at least 20 kg, even more preferably at least 30 kg and most preferably at least 50 kg.

[0515] In some preferred embodiments of the present invention, the whey-derived powder of the present invention is obtainable by the method of the present invention.

[0516] Yet another aspect of the invention relates to more than one sealed container, preferably in the form of sacks or bags, each container containing the whey derived powder as described herein in an amount in the range of 10 kg / container - 1000 kg / container.

[0517] In some preferred embodiments of the present invention, the more than one sealed container comprises at least 5 sealed containers.

[0518] A variety of container types can be used to hold the whey-derived powder. However, in some preferred embodiments of the present invention, the container is a bag, a big bag, a bucket, a bag, a box, a can, or a sachet. It is particularly preferred that the container is a bag or a big bag.

[0519] The bag typically contains 10kg-50kg of whey derived powder and most preferably 12kg-30kg of whey derived powder.

[0520] The big bags typically contain 100kg-1000kg of whey derived powder and most preferably 300kg-800kg of whey derived powder.

[0521] The container and preferably the bag or big bag is preferably made of a material with low water permeability.

[0522] In some particularly preferred embodiments of the present invention, the whey-derived powder enriched in whey lipids has:

[0523] - a phospholipid content of 1.5% w / w to 12% w / w relative to the total solids,

[0524] - a weight ratio between phospholipids and total proteins of at least 0.04,

[0525] - a carbohydrate content of at most 70% w / w relative to the TS, preferably wherein lactose constitutes at least 50% w / w of the carbohydrates,

[0526] - a total solids content of at least 92% w / w,

[0527] - a native immunoglobulin G content of 5% w / w to 17% w / w relative to the total proteins, most preferably 10% w / w to 15% w / w relative to the total proteins,

[0528] - a native lactoferrin content of 0.1% w / w - 1.5% w / w relative to the total protein, most preferably 0.1% w / w - 1.2% w / w relative to the total protein,

[0529] The whey-derived powder has the following characteristics:

[0530] - a total plate count of at most 1 000 000 CFU / 100 g whey derived powder, most preferably at most 50 000 CFU / 100 g whey derived powder,

[0531] - absence of Cronobacter species in at least 30 samples of 10 g of whey-derived powder,

[0532] - the absence of Salmonella species in at least 30 samples of 25g of whey-derived powder, and

[0533] - The absence of Enterobacteriaceae species in at least 10 samples of 10 g of whey-derived powder.

[0534] In other particularly preferred embodiments of the present invention, the whey-derived powder enriched in whey lipids has:

[0535] - a phospholipid content of 1.5% w / w to 12% w / w relative to the total solids,

[0536] - a weight ratio between phospholipids and total proteins of at least 0.04,

[0537] - a carbohydrate content of at most 70% w / w relative to the TS, preferably wherein lactose constitutes at least 50% w / w of the carbohydrates,

[0538] - a total solids content of at least 92% w / w,

[0539] - a native immunoglobulin G content of 5% w / w to 17% w / w relative to the total proteins, most preferably 10% w / w to 15% w / w relative to the total proteins,

[0540] - a native lactoferrin content of 0.1% w / w - 1.5% w / w relative to the total protein, most preferably 0.1% w / w - 1.2% w / w relative to the total protein,

[0541] The whey-derived powder has the following characteristics:

[0542] - a total plate count of at most 1 000 000 CFU / 100 g whey derived powder, most preferably at most 50 000 CFU / 100 g whey derived powder,

[0543] - absence of Cronobacter species in whey-derived powders,

[0544] - the absence of Salmonella species in the whey-derived powder, and

[0545] - No Enterobacteriaceae species were present in the whey-derived powder.

[0546] In some particularly preferred embodiments of the present invention, the whey-derived powder enriched in whey lipids has:

[0547] - a phospholipid content of 1.5% w / w to 12% w / w relative to the total solids,

[0548] - a weight ratio between phospholipids and total proteins of at least 0.04,

[0549] - a carbohydrate content of 25% w / w to 70% w / w relative to the TS, preferably wherein lactose constitutes at least 50% w / w of the carbohydrates,

[0550] - a total solids content of at least 92% w / w,

[0551] - a native immunoglobulin G content of 5% w / w to 17% w / w relative to the total proteins, most preferably 10% w / w to 15% w / w relative to the total proteins,

[0552] - a native lactoferrin content of 0.1% w / w - 1.5% w / w relative to the total protein, most preferably 0.1% w / w - 1.2% w / w relative to the total protein,

[0553] The whey-derived powder has the following characteristics:

[0554] - a total plate count of at most 1 000 000 CFU / 100 g whey derived powder, most preferably at most 50 000 CFU / 100 g whey derived powder,

[0555] - absence of Cronobacter species in at least 30 samples of 10 g of whey-derived powder,

[0556] - the absence of Salmonella species in at least 30 samples of 25g of whey-derived powder, and

[0557] - The absence of Enterobacteriaceae species in at least 10 samples of 10 g of whey-derived powder.

[0558] In other particularly preferred embodiments of the present invention, the whey-derived powder enriched in whey lipids has:

[0559] - a phospholipid content of 1.5% w / w to 12% w / w relative to the total solids,

[0560] - a weight ratio between phospholipids and total proteins of at least 0.04,

[0561] - a carbohydrate content of 25% w / w to 70% w / w relative to the TS, preferably wherein lactose constitutes at least 50% w / w of the carbohydrates,

[0562] - a total solids content of at least 92% w / w,

[0563] - a native immunoglobulin G content of 5% w / w to 17% w / w relative to the total proteins, most preferably 10% w / w to 15% w / w relative to the total proteins,

[0564] - a native lactoferrin content of 0.1% w / w - 1.5% w / w relative to the total protein, most preferably 0.1% w / w - 1.2% w / w relative to the total protein,

[0565] The whey-derived powder has the following characteristics:

[0566] - a total plate count of at most 1 000 000 CFU / 100 g whey derived powder, most preferably at most 50 000 CFU / 100 g whey derived powder,

[0567] - absence of Cronobacter species in whey-derived powders,

[0568] - the absence of Salmonella species in the whey-derived powder, and

[0569] - No Enterobacteriaceae species were present in the whey-derived powder.

[0570] In some particularly preferred embodiments of the present invention, the whey-derived powder enriched in whey lipids has:

[0571] - a phospholipid content of 1.5% w / w to 12% w / w relative to the total solids,

[0572] - a weight ratio between phospholipids and total proteins of at least 0.04,

[0573] - a carbohydrate content of 25% w / w to 70% w / w relative to the TS, preferably wherein lactose constitutes at least 50% w / w of the carbohydrates,

[0574] - an Fe(II) content in an amount of 3 mg / kg protein to 30 mg / kg protein, even more preferably 4 mg / kg protein to 15 mg / kg protein,

[0575] - a total solids content of at least 92% w / w,

[0576] - a native immunoglobulin G content of 5% w / w to 17% w / w relative to the total proteins, most preferably 10% w / w to 15% w / w relative to the total proteins,

[0577] - a native lactoferrin content of 0.3% w / w - 1.5% w / w relative to the total protein, most preferably 0.5% w / w - 1.5% w / w relative to the total protein,

[0578] The whey-derived powder has the following characteristics:

[0579] - a total plate count of at most 1 000 000 CFU / 100 g whey derived powder, most preferably at most 50 000 CFU / 100 g whey derived powder,

[0580] - absence of Cronobacter species in at least 30 samples of 10 g of whey-derived powder,

[0581] - the absence of Salmonella species in at least 30 samples of 25g of whey-derived powder, and

[0582] - The absence of Enterobacteriaceae species in at least 10 samples of 10 g of whey-derived powder.

[0583] In other particularly preferred embodiments of the present invention, the whey-derived powder enriched in whey lipids has:

[0584] - a phospholipid content of 1.5% w / w to 12% w / w relative to the total solids,

[0585] - a weight ratio between phospholipids and total proteins of at least 0.04,

[0586] - a carbohydrate content of 25% w / w to 70% w / w relative to the TS, preferably wherein lactose constitutes at least 50% w / w of the carbohydrates,

[0587] - a total solids content of at least 92% w / w,

[0588] - an Fe(II) content in an amount of 3 mg / kg protein to 30 mg / kg protein, even more preferably 4 mg / kg protein to 15 mg / kg protein,

[0589] - a native immunoglobulin G content of 5% w / w to 17% w / w relative to the total proteins, most preferably 10% w / w to 15% w / w relative to the total proteins,

[0590] - a native lactoferrin content of 0.3% w / w - 1.5% w / w relative to the total protein, most preferably 0.5% w / w - 1.5% w / w relative to the total protein,

[0591] The whey-derived powder has the following characteristics:

[0592] - a total plate count of at most 1 000 000 CFU / 100 g whey derived powder, most preferably at most 50 000 CFU / 100 g whey derived powder,

[0593] - absence of Cronobacter species in whey-derived powders,

[0594] - the absence of Salmonella species in the whey-derived powder, and

[0595] - No Enterobacteriaceae species were present in the whey-derived powder.

[0596] In some particularly preferred embodiments of the present invention, the whey-derived powder enriched in whey lipids has:

[0597] - a phospholipid content of 1.5% w / w to 12% w / w relative to the total solids,

[0598] - a weight ratio between phospholipids and total proteins of at least 0.04,

[0599] - a carbohydrate content of at most 70% w / w relative to the TS, preferably wherein lactose constitutes at least 50% w / w of the carbohydrates,

[0600] - a total solids content of at least 92% w / w,

[0601] - a native immunoglobulin G content of 7% w / w-16% w / w relative to total protein,

[0602] - a native lactoferrin content of 0.1% w / w - 1.5% w / w relative to the total protein, most preferably 0.1% w / w - 1.2% w / w relative to the total protein,

[0603] The whey-derived powder has the following characteristics:

[0604] - a total plate count of at most 1 000 000 CFU / 100 g whey derived powder, most preferably at most 50 000 CFU / 100 g whey derived powder,

[0605] - absence of Cronobacter species in at least 30 samples of 10 g of whey-derived powder,

[0606] - the absence of Salmonella species in at least 30 samples of 25g of whey-derived powder, and

[0607] - The absence of Enterobacteriaceae species in at least 10 samples of 10 g of whey-derived powder.

[0608] In other particularly preferred embodiments of the present invention, the whey-derived powder enriched in whey lipids has:

[0609] - a phospholipid content of 1.5% w / w to 12% w / w relative to the total solids,

[0610] - a weight ratio between phospholipids and total proteins of at least 0.04,

[0611] - a carbohydrate content of at most 70% w / w relative to the TS, preferably wherein lactose constitutes at least 50% w / w of the carbohydrates,

[0612] - a total solids content of at least 92% w / w,

[0613] - a native immunoglobulin G content of 7% w / w-16% w / w relative to total protein,

[0614] - a native lactoferrin content of 0.1% w / w - 1.5% w / w relative to the total protein, most preferably 0.1% w / w - 1.2% w / w relative to the total protein,

[0615] The whey-derived powder has the following characteristics:

[0616] - a total plate count of at most 1 000 000 CFU / 100 g whey derived powder, most preferably at most 50 000 CFU / 100 g whey derived powder,

[0617] - absence of Cronobacter species in whey-derived powders,

[0618] - the absence of Salmonella species in the whey-derived powder, and

[0619] - No Enterobacteriaceae species were present in the whey-derived powder.

[0620] In some particularly preferred embodiments of the present invention, the whey-derived powder enriched in whey lipids has:

[0621] - a phospholipid content of 1.5% w / w to 12% w / w relative to the total solids,

[0622] - a weight ratio between phospholipids and total proteins of at least 0.04,

[0623] - a carbohydrate content of 25% w / w to 70% w / w relative to the TS, preferably wherein lactose constitutes at least 50% w / w of the carbohydrates,

[0624] - a total solids content of at least 92% w / w,

[0625] - a native immunoglobulin G content of 7% w / w-16% w / w relative to total protein,

[0626] - a native lactoferrin content of 0.1% w / w - 1.5% w / w relative to the total protein, most preferably 0.1% w / w - 1.2% w / w relative to the total protein,

[0627] The whey-derived powder has the following characteristics:

[0628] - a total plate count of at most 1 000 000 CFU / 100 g whey derived powder, most preferably at most 50 000 CFU / 100 g whey derived powder,

[0629] - absence of Cronobacter species in at least 30 samples of 10 g of whey-derived powder,

[0630] - the absence of Salmonella species in at least 30 samples of 25g of whey-derived powder, and

[0631] - The absence of Enterobacteriaceae species in at least 10 samples of 10 g of whey-derived powder.

[0632] In other particularly preferred embodiments of the present invention, the whey-derived powder enriched in whey lipids has:

[0633] - a phospholipid content of 1.5% w / w to 12% w / w relative to the total solids,

[0634] - a weight ratio between phospholipids and total proteins of at least 0.04,

[0635] - a carbohydrate content of 25% w / w to 70% w / w relative to the TS, preferably wherein lactose constitutes at least 50% w / w of the carbohydrates,

[0636] - a total solids content of at least 92% w / w,

[0637] - a native immunoglobulin G content of 7% w / w-16% w / w relative to total protein,

[0638] - a native lactoferrin content of 0.1% w / w - 1.5% w / w relative to the total protein, most preferably 0.1% w / w - 1.2% w / w relative to the total protein,

[0639] The whey-derived powder has the following characteristics:

[0640] - a total plate count of at most 1 000 000 CFU / 100 g whey derived powder, most preferably at most 50 000 CFU / 100 g whey derived powder,

[0641] - absence of Cronobacter species in whey-derived powders,

[0642] - the absence of Salmonella species in the whey-derived powder, and

[0643] - No Enterobacteriaceae species were present in the whey-derived powder.

[0644] In some particularly preferred embodiments of the present invention, the whey-derived powder enriched in whey lipids has:

[0645] - a phospholipid content of 1.5% w / w to 12% w / w relative to the total solids,

[0646] - a weight ratio between phospholipids and total proteins of at least 0.04,

[0647] - a carbohydrate content of 25% w / w to 70% w / w relative to the TS, preferably wherein lactose constitutes at least 50% w / w of the carbohydrates,

[0648] - an Fe(II) content in an amount of 3 mg / kg protein to 30 mg / kg protein, even more preferably 4 mg / kg protein to 15 mg / kg protein,

[0649] - a total solids content of at least 92% w / w,

[0650] - a native immunoglobulin G content of 7% w / w-16% w / w relative to total protein,

[0651] - a native lactoferrin content of 0.3% w / w - 1.5% w / w relative to the total protein, most preferably 0.5% w / w - 1.5% w / w relative to the total protein,

[0652] The whey-derived powder has the following characteristics:

[0653] - a total plate count of at most 1 000 000 CFU / 100 g whey derived powder, most preferably at most 50 000 CFU / 100 g whey derived powder,

[0654] - absence of Cronobacter species in at least 30 samples of 10 g of whey-derived powder,

[0655] - the absence of Salmonella species in at least 30 samples of 25g of whey-derived powder, and

[0656] - The absence of Enterobacteriaceae species in at least 10 samples of 10 g of whey-derived powder.

[0657] In other particularly preferred embodiments of the present invention, the whey-derived powder enriched in whey lipids has:

[0658] - a phospholipid content of 1.5% w / w to 12% w / w relative to the total solids,

[0659] - a weight ratio between phospholipids and total proteins of at least 0.04,

[0660] - a carbohydrate content of 25% w / w to 70% w / w relative to the TS, preferably wherein lactose constitutes at least 50% w / w of the carbohydrates,

[0661] - a total solids content of at least 92% w / w,

[0662] - an Fe(II) content in an amount of 3 mg / kg protein to 30 mg / kg protein, even more preferably 4 mg / kg protein to 15 mg / kg protein,

[0663] - a native immunoglobulin G content of 7% w / w-16% w / w relative to total protein,

[0664] - a native lactoferrin content of 0.3% w / w - 1.5% w / w relative to the total protein, most preferably 0.5% w / w - 1.5% w / w relative to the total protein,

[0665] The whey-derived powder has the following characteristics:

[0666] - a total plate count of at most 1 000 000 CFU / 100 g whey derived powder, most preferably at most 50 000 CFU / 100 g whey derived powder,

[0667] - absence of Cronobacter species in whey-derived powders,

[0668] - the absence of Salmonella species in the whey-derived powder, and

[0669] - No Enterobacteriaceae species were present in the whey-derived powder.

[0670] A further aspect of the invention relates to the use of a whey derived powder as described herein as a food ingredient for the preparation of a nutritional product, preferably a paediatric nutritional product and most preferably an infant formula in powder form.

[0671] The nutritional product is preferably prepared by dry blending the whey-derived powder with:

[0672] - one or more additional powdered ingredients, and

[0673] - Optionally, an additional powdered ingredient comprising probiotics.

[0674] It is generally preferred that the nutritional product is a nutritional powder.

[0675] The term "one or more additional powdered ingredients" refers to ingredients that are not considered to be a source of probiotics. Useful examples of "one or more additional powdered ingredients" are, for example, lactose powder, maltodextrin powder, milk powder, whey powder, whey protein concentrate, infant formula base powder, cream powder, vegetable oil powder, powder containing polyunsaturated fatty acids, and micronutrient powders.

[0676] The term "additional powdered ingredient containing probiotics" refers to a source of specific probiotics typically used to enrich, for example, infant formula or other nutritional products. Such additional powdered ingredients containing probiotics are typically based on freeze-dried or otherwise preserved probiotics.

[0677] Due to the presence of probiotics, the "additional powdered ingredient comprising probiotics" preferably has a total plate count higher than 1 000 000 CFU / 100 g ingredient powder, but should have the additional characteristics:

[0678] - absence of Cronobacter species in at least 30 samples of 10 g of ingredient powder,

[0679] - the absence of Salmonella species in at least 30 samples of 25g of ingredient powder, and

[0680] - The absence of Enterobacteriaceae species in at least 10 samples of 10 g of ingredient powder.

[0681] More preferably, the "additional powdered ingredient comprising probiotics" is:

[0682] - free of Cronobacter species,

[0683] - free from Salmonella species, and

[0684] - Free of Enterobacteriaceae.

[0685] The one or more additional powder ingredients preferably have the following characteristics:

[0686] a total plate count of at most 1 000 000 CFU / 100 g powder, more preferably at most 500 000 CFU / 100 g ingredient powder, more preferably at most 100 000 CFU / 100 g ingredient powder, even more preferably 50 000 CFU / 100 g ingredient powder and most preferably 10 000 CFU / 100 g ingredient powder,

[0687] - absence of Cronobacter species in at least 30 samples of 10 g of powder,

[0688] - the absence of Salmonella species in at least 30 samples of 25g of powder, and

[0689] - Absence of Enterobacteriaceae species in at least 10 samples of 10 g of powder.

[0690] More preferably, the combination of one or more additional powdered ingredients has the following characteristics:

[0691] - having a total plate count of at most 500,000 CFU / 100 g ingredient powder, more preferably at most 100,000 CFU / 100 g ingredient powder, even more preferably 50,000 CFU / 100 g ingredient powder and most preferably 10,000 CFU / 100 g ingredient powder,

[0692] - free of Cronobacter species,

[0693] - free from Salmonella species, and

[0694] - Free of Enterobacteriaceae.

[0695] In some preferred embodiments of the invention, each of the one or more additional ingredients has the following characteristics:

[0696] - having a total plate count of at most 1 000 000 CFU / 100 g powder, more preferably at most 500 000 CFU / 100 g ingredient powder, more preferably at most 100 000 CFU / 100 g ingredient powder, even more preferably 50 000 CFU / 100 g ingredient powder and most preferably 10 000 CFU / 100 g ingredient powder,

[0697] - absence of Cronobacter species in at least 30 samples of 10 g of powder,

[0698] - the absence of Salmonella species in at least 30 samples of 25g of powder, and

[0699] - Absence of Enterobacteriaceae species in at least 10 samples of 10 g of powder.

[0700] More preferably, each of the one or more additional ingredients has the following characteristics:

[0701] - having a total plate count of at most 50,000 CFU / 100 g powder,

[0702] - free of Cronobacter species,

[0703] - free from Salmonella species, and

[0704] - Free of Enterobacteriaceae.

[0705] Even more preferably, the combination of one or more additional ingredients has the following characteristics:

[0706] - having a total plate count of at most 10,000 CFU / 100 g powder,

[0707] - free of Cronobacter species,

[0708] - free from Salmonella species, and

[0709] - Free of Enterobacteriaceae.

[0710] The whey-derived powder is preferably used in an amount sufficient to contribute at least 25% w / w of the total phospholipids of the nutritional powder, more preferably at least 40% w / w of the total phospholipids of the nutritional powder, even more preferably at least 50% w / w of the total phospholipids of the nutritional powder, and more preferably at least 60% w / w of the total phospholipids of the nutritional powder.

[0711] An even further aspect of the invention relates to a process for producing a nutritional powder, preferably for use in pediatric nutritionals and more preferably infant formula, comprising dry blending a whey-derived powder with:

[0712] - one or more additional powdered ingredients, and

[0713] - optionally, additional powdered ingredients comprising probiotics,

[0714] Preferably, one or more of the additional powder ingredients have the following characteristics:

[0715] - a total plate count of up to 1,000,000 CFU / 100 g of ingredient powder,

[0716] - absence of Cronobacter species in at least 30 samples of 10 g of ingredient powder,

[0717] - the absence of Salmonella species in at least 30 samples of 25g of ingredient powder, and

[0718] - The absence of Enterobacteriaceae species in at least 10 samples of 10 g of ingredient powder.

[0719] Preferably, the one or more additional powdered ingredients have a total plate count of at most 500,000 CFU / 100 g ingredient powder, more preferably at most 100,000 CFU / 100 g ingredient powder, even more preferably 50,000 CFU / 100 g ingredient powder and most preferably 10,000 CFU / 100 g ingredient powder.

[0720] It is generally preferred that the one or more additional powdered ingredients are:

[0721] - free of Cronobacter species,

[0722] - free from Salmonella species, and

[0723] - Free of Enterobacteriaceae.

[0724] As mentioned above, the whey-derived powder is preferably used in an amount sufficient to contribute at least 25% w / w of the total amount of phospholipids of the nutritional powder, more preferably at least 40% w / w of the total amount of phospholipids of the nutritional powder, even more preferably at least 50% w / w of the total amount of phospholipids of the nutritional powder, and more preferably at least 60% w / w of the total amount of phospholipids of the nutritional powder.

[0725] Another aspect relates to a nutritional powder comprising a dry blend of the whey-derived powder described herein, one or more additional powder ingredients, and optionally, a further powder ingredient comprising a probiotic.

[0726] In the context of the present invention, the term "dry blend" relates to a product obtained by dry blending a collection of powdered ingredients.

[0727] The combination of one or more additional ingredients, i.e., the one or more additional ingredients in the combined amounts used to prepare the nutritional powder, preferably have the following characteristics:

[0728] - having a total plate count of at most 1 000 000 CFU / 100 g powder, more preferably at most 500 000 CFU / 100 g ingredient powder, more preferably at most 100 000 CFU / 100 g ingredient powder, even more preferably 50 000 CFU / 100 g ingredient powder and most preferably 10 000 CFU / 100 g ingredient powder,

[0729] - absence of Cronobacter species in at least 30 samples of 10 g of powder,

[0730] - the absence of Salmonella species in at least 30 samples of 25g of powder, and

[0731] - Absence of Enterobacteriaceae species in at least 10 samples of 10 g of powder.

[0732] Preferably, the nutritional powder has been prepared by dry blending a whey-derived powder as described herein, one or more additional powder ingredients, and optionally also a further powder ingredient comprising a probiotic.

[0733] It is generally preferred that the nutritional powder be nutritionally complete, preferably complying with:

[0734] - EU Regulation No. 609 / 2013 laying down the criteria for foods for special medical purposes, and / or

[0735] - As of April 1, 2015, in the United States Code of Federal Regulations, Title 21, Chapter I, Subchapter B, Part 107 (INFANT FORMULA), Subpart D (Nutrient Requirements); Sec. 107.100 Nutrition specifications.

[0736] However, in some preferred embodiments of the present invention, the nutritional powder is nutritionally incomplete, meaning that it lacks one or more macronutrients and / or micronutrients to be nutritionally complete according to EU Regulation No. 609 / 2013.

[0737] The nutritional powder can be used in a variety of nutritional applications. However, in some preferred embodiments of the present invention, the nutritional powder is in the form of a pediatric product, such as, for example, an infant formula, a growing-up formula, or a follow-on formula.

[0738] It is particularly preferred that the nutritional powder is an infant formula powder.

[0739] In the context of the present invention, the term "infant formula" relates to a nutritionally complete food product for infants aged 0-6 months, which preferably complies with the United States Code of Federal Regulations, Title 21, Chapter I, Subchapter B, Part 107 (INFANT FORMULA), Subpart D (Nutrient Requirements); Sec. 107.100 Nutrition specifications as in effect on April 1, 2015 or EU Regulation No. 609 / 2013 setting out the standards for foods for special medical purposes.

[0740] It is particularly preferred that the nutritional powder is a nutritionally complete infant formula for infants aged 0-6 months that complies with the United States Code of Federal Regulations, Title 21, Chapter I, Subchapter B, Part 107 (INFANT FORMULA), Subpart D (Nutrient Requirements); Sec. 107.100 Nutrition specifications, as effective April 1, 2015.

[0741] The whey-derived powder is preferably used in an amount sufficient to contribute at least 25% w / w of the total phospholipids of the nutritional powder, more preferably at least 40% w / w of the total phospholipids of the nutritional powder, even more preferably at least 50% w / w of the total phospholipids of the nutritional powder, and more preferably at least 60% w / w of the total phospholipids of the nutritional powder.

[0742] In some preferred embodiments of the present invention, nutritional powders are obtainable by the process of the present invention.

[0743] The following numbered embodiments are all preferred embodiments of the present invention.

[0744] Numbered embodiments 1. A method of preparing a whey-derived powder enriched in whey lipids, the whey-derived powder being suitable for preparing an infant formula powder by dry blending, the method comprising the steps of:

[0745] a) providing a non-sterile whey lipid concentrate having:

[0746] - a phospholipid content of at least 1.5% w / w relative to the total solids,

[0747] - a weight ratio between phospholipids and total proteins of at least 0.04,

[0748] - a carbohydrate content of at most 70% w / w relative to the TS,

[0749] -1% w / w-50% w / w total solid content,

[0750] - preferably a native immunoglobulin G content of 1% w / w to 17% w / w relative to total protein,

[0751] - preferably a native lactoferrin content of 0.1% w / w to 1.5% w / w relative to total protein, and

[0752] b) subjecting the whey lipid concentrate to a heat treatment involving heating the whey lipid concentrate to a target temperature in the range of 63°C to 160°C for a time sufficient to provide at least some microbial reduction,

[0753] c) drying a liquid composition comprising at least lipids and proteins of the heat-treated whey lipid concentrate obtained from step b).

[0754] Numbered embodiment 2. The method of numbered embodiment 1, wherein:

[0755] - the whey lipid concentrate comprises lactose in an amount of 25% w / w TS to 70% w / w TS, and / or

[0756] - The heat treatment of step b) involves heating by direct heating, preferably heating by steam infusion, and preferably wherein any heating performed when the whey lipid concentrate has a temperature above 63°C is performed by direct heating, preferably by steam infusion.

[0757] Numbered embodiment 3. The method of numbered embodiment 1 or 2, wherein the whey lipid concentrate comprises phospholipids in an amount of at least 1.5% w / w total solids, more preferably at least 3% w / w TS, even more preferably at least 5% w / w TS and most preferably at least 6% w / w TS.

[0758] Numbered embodiment 4. The method according to any of the preceding numbered embodiments, wherein the whey lipid concentrate comprises phospholipids in an amount of 4.0% w / w TS-12% w / w TS, more preferably 4.5% w / w TS-10% w / w TS, even more preferably 5.0% w / w TS-9% w / w TS and most preferably 5.5% w / w TS-8.5% w / w TS.

[0759] Numbered embodiment 5. The method according to any of the preceding numbered embodiments, wherein the whey lipid concentrate comprises phospholipids in an amount of 1.5% w / w TS-10% w / w TS, more preferably 1.6% w / w TS-8% w / w TS, even more preferably 1.8% w / w TS-6% w / w TS and most preferably 3% w / w TS-3.5% w / w TS.

[0760] Numbered embodiment 6. The method according to any of the preceding numbered embodiments, wherein the whey lipid concentrate comprises total lipids in an amount of at least 3% w / w TS, more preferably at least 6% w / w TS, even more preferably at least 10% w / w TS and most preferably at least 16% w / w TS.

[0761] Numbered embodiment 7. The method according to any of the preceding numbered embodiments, wherein the whey lipid concentrate comprises lipids in an amount of 8% w / w total solids - 30% w / w total solids, more preferably 10% w / w TS - 26% w / w TS, even more preferably 12% w / w TS - 24% w / w TS and most preferably 15% w / w TS - 22% w / w TS.

[0762] Numbered embodiment 8. The method according to any of the preceding numbered embodiments, wherein the whey lipid concentrate comprises lipids in an amount of 3.0% w / w total solids - 20% w / w total solids, more preferably 3.5% w / w TS - 16% w / w TS, even more preferably 4% w / w TS - 12% w / w TS and most preferably 7% w / w TS - 11% w / w TS.

[0763] Numbered embodiment 9. The method according to any of the previous numbered embodiments, wherein the whey lipid concentrate has a weight ratio between phospholipids and total lipids of 0.20-0.50, more preferably 0.25-0.45 and most preferably 0.30-0.40.

[0764] Numbered embodiment 10. The method according to any of the previous numbered embodiments, wherein the whey lipid concentrate has a weight ratio between phospholipids and total protein of at least 0.04, more preferably at least 0.06, even more preferably at least 0.08 and most preferably at least 0.09.

[0765] Numbered embodiment 11. The method according to any of the preceding numbered embodiments, wherein the whey lipid concentrate has a weight ratio between phospholipids and total protein in the range of 0.04-0.25, more preferably in the range of 0.07-0.20, even more preferably in the range of 0.08-0.17 and most preferably in the range of 0.09-0.15.

[0766] Numbered embodiment 12. The method according to any of the previous numbered embodiments, wherein the whey lipid concentrate comprises total protein in an amount in the range of at least 20% w / w TS and most preferably in the range of at least 25% w / w TS.

[0767] Numbered embodiment 13. The method according to any of the previous numbered embodiments, wherein the whey lipid concentrate comprises total protein in an amount in the range of 20% w / w TS-80% w / w TS and most preferably in the range of 25% w / w TS-75% w / w TS.

[0768] Numbered embodiment 14. The method according to any of the previous numbered embodiments, wherein the whey lipid concentrate comprises total protein in an amount of at least 60% w / w TS and most preferably at least 65% w / w TS.

[0769] Numbered embodiment 15. The method according to any of the preceding numbered embodiments, wherein the whey lipid concentrate comprises total protein in an amount in the range of 60% w / w TS - 80% w / w TS, more preferably in the range of 65% w / w TS - 80% w / w TS and most preferably in the range of 70% w / w TS - 75% w / w TS.

[0770] Numbered embodiment 16. The method according to any of the previous numbered embodiments, wherein the whey lipid concentrate comprises total protein in an amount less than 60% w / w TS, more preferably at most 55% w / w TS and most preferably at most 50% w / w TS.

[0771] Numbered embodiment 17. The method according to any of the preceding numbered embodiments, wherein the whey lipid concentrate comprises total protein in an amount in the range of 20% w / w TS - 60% w / w TS, more preferably in the range of 20% w / w TS - 55% w / w TS and most preferably in the range of 20% w / w TS - 50% w / w TS.

[0772] Numbered embodiment 18. The method according to any of the preceding numbered embodiments, wherein the whey lipid concentrate comprises total protein in an amount in the range of 22% w / w TS - 50% w / w TS, more preferably in the range of 24% w / w TS - 45% w / w TS and most preferably in the range of 25% w / w TS - 40% w / w TS.

[0773] Numbered embodiment 19. The method of any of the preceding numbered embodiments, wherein the whey lipid concentrate comprises lactose in an amount of 0% w / w TS - 70% w / w TS.

[0774] Numbered embodiment 20. The method according to any of the preceding numbered embodiments, wherein the whey lipid concentrate comprises lactose in an amount of less than 25% w / w TS, more preferably at most 15% w / w TS, even more preferably at most 6% w / w TS and most preferably at most 2% w / w TS.

[0775] Numbered embodiment 21. The method according to any of the preceding numbered embodiments, wherein the whey lipid concentrate comprises carbohydrates in an amount of less than 25% w / w TS, more preferably at most 15% w / w TS, even more preferably at most 6% w / w TS and most preferably at most 2% w / w TS.

[0776] Numbered embodiment 22. The method of any of the preceding numbered embodiments, wherein the whey lipid concentrate comprises lactose in an amount of 25% w / w TS-70% w / w TS, more preferably 35% w / w TS-70% w / w TS and most preferably 40% w / w TS-70% w / w TS.

[0777] Numbered embodiment 23. The method of any of the preceding numbered embodiments, wherein the whey lipid concentrate comprises lactose in an amount of 45% w / w TS-70% w / w TS, more preferably 50% w / w TS-70% w / w TS and most preferably 50% w / w TS-65% w / w TS.

[0778] Numbered embodiment 24. The method according to any of the previous numbered embodiments, wherein the whey lipid concentrate comprises carbohydrates in an amount of 25% w / w TS-70% w / w TS, more preferably 35% w / w TS-70% w / w TS and most preferably 40% w / w TS-70% w / w TS.

[0779] Numbered embodiment 25. The method of any of the preceding numbered embodiments, wherein the whey lipid concentrate comprises carbohydrates in an amount of 45% w / w TS-70% w / w TS, more preferably 50% w / w TS-70% w / w TS and most preferably 50% w / w TS-65% w / w TS.

[0780] Numbered embodiment 26. The method of any of the preceding numbered embodiments, wherein the whey lipid concentrate comprises lactose in an amount of 2% w / w-24% w / w, more preferably 3% w / w-25% w / w and most preferably 4% w / w-25% w / w.

[0781] Numbered embodiment 27. The method of any of the preceding numbered embodiments, wherein the whey lipid concentrate comprises lactose in an amount of 5% w / w-25% w / w, more preferably 5% w / w-20% w / w and most preferably 8% w / w-18% w / w.

[0782] Numbered embodiment 28. The method of any of the preceding numbered embodiments, wherein the whey lipid concentrate comprises carbohydrates in an amount of 3% w / w-24% w / w, more preferably 3% w / w-24% w / w and most preferably 4% w / w-24% w / w.

[0783] Numbered embodiment 29. The method of any of the preceding numbered embodiments, wherein the whey lipid concentrate comprises carbohydrates in an amount of 5% w / w-24% w / w, more preferably 5% w / w-20% w / w and most preferably 8% w / w-18% w / w.

[0784] Numbered embodiment 30. The method according to any of the preceding numbered embodiments, wherein the whey lipid concentrate comprises lactose in an amount of at most 2% w / w, more preferably at most 1% w / w, even more preferably at most 0.5% w / w and most preferably at most 0.1% w / w.

[0785] Numbered embodiment 31. A method according to any of the preceding numbered embodiments, wherein the whey lipid concentrate comprises carbohydrates in an amount of at most 2% w / w, more preferably at most 1% w / w, even more preferably at most 0.5% w / w and most preferably at most 0.1% w / w.

[0786] Numbered embodiment 32. The method of any of the preceding numbered embodiments, wherein the whey lipid concentrate has a total plate count of greater than 100 colony forming units (CFU) / kg TS, more preferably at least 500 CFU / kg TS, even more preferably at least 2000 CFU / kg TS and most preferably at least 5000 CFU / kg TS.

[0787] Numbered embodiment 33. The method of any of the preceding numbered embodiments, wherein the whey lipid concentrate has a total plate count of greater than 500 colony forming units (CFU) / g TS, more preferably at least 1000 CFU / g TS, even more preferably at least 2000 CFU / g TS and most preferably at least 5000 CFU / g TS.

[0788] Numbered embodiment 34. The method according to any of the preceding numbered embodiments, wherein the whey lipid concentrate comprises 501-5*10 7CFU / g TS, more preferably 1000-5*10 6 CFU / g TS and most preferably 2000-1*10 6 CFU / g TS.

[0789] Numbered embodiment 35. The method of any of the preceding numbered embodiments, wherein the whey lipid concentrate comprises total solids in an amount of 2% w / w-50% w / w, more preferably 5% w / w-45% w / w, even more preferably 8% w / w-40% w / w and most preferably 10% w / w-35% w / w.

[0790] Numbered embodiment 36. The method of any of the preceding numbered embodiments, wherein the whey lipid concentrate comprises total solids in an amount of 2% w / w-25% w / w, more preferably 5% w / w-20% w / w, even more preferably 8% w / w-20% w / w and most preferably 10% w / w-18% w / w.

[0791] Numbered embodiment 37. The method of any of the preceding numbered embodiments, wherein the whey lipid concentrate comprises total solids in an amount of 5% w / w-45% w / w, more preferably 10% w / w-40% w / w and most preferably 15% w / w-35% w / w.

[0792] Numbered embodiment 38. The method according to any of the preceding numbered embodiments, wherein the whey lipid concentrate has a natural immunoglobulin G content of 5% w / w-17% w / w relative to total protein, more preferably 7% w / w-16% w / w relative to total protein, even more preferably 8% w / w-15% w / w relative to total protein and most preferably 10% w / w-15% w / w relative to total protein.

[0793] Numbered embodiment 39. The method according to any of the preceding numbered embodiments, wherein the weight ratio between native immunoglobulin G and total immunoglobulin G of the whey lipid concentrate is at least 0.5, more preferably at least 0.7, even more preferably at least 0.8 and most preferably at least 0.9.

[0794] Numbered embodiment 40. The method according to any of the preceding numbered embodiments, wherein the whey lipid concentrate has a native lactoferrin content of 0.1% w / w-1.2% w / w relative to total protein, more preferably 0.2% w / w-1.2% w / w relative to total protein, even more preferably 0.3% w / w-1.2% w / w relative to total protein and most preferably 0.3% w / w-1.1% w / w relative to total protein.

[0795] Numbered embodiment 41. The method according to any of the preceding numbered embodiments, wherein the whey lipid concentrate has a native lactoferrin content of 0.2% w / w-1.5% w / w relative to total protein, more preferably 0.3% w / w-1.5% w / w relative to total protein, even more preferably 0.4% w / w-1.5% w / w relative to total protein and most preferably 0.5% w / w-1.5% w / w relative to total protein.

[0796] Numbered embodiment 42. The method according to any of the previous numbered embodiments, wherein the weight ratio between native lactoferrin and total lactoferrin of the whey lipid concentrate is at least 0.3, more preferably at least 0.4, even more preferably at least 0.5 and most preferably at least 0.6.

[0797] Numbered embodiment 43. A method according to any of the preceding numbered embodiments, wherein the whey lipid concentrate comprises at most 10% w / w casein relative to the total amount of protein, preferably at most 5% w / w casein relative to the total amount of protein, more preferably at most 1% w / w casein relative to the total amount of protein and even more preferably at most 0.5% w / w casein relative to the total amount of protein.

[0798] Numbered embodiment 44. The method according to any of the preceding numbered embodiments, wherein the whey lipid concentrate has a native β-lactoglobulin content in the range of 10% w / w-45% w / w relative to total protein, more preferably in the range of 15% w / w-40% w / w relative to total protein, even more preferably in the range of 20% w / w-40% w / w relative to total protein and most preferably in the range of 25% w / w-35% w / w relative to total protein.

[0799] Numbered embodiment 45. The method according to any of the preceding numbered embodiments, wherein the whey lipid concentrate has an alpha-lactalbumin content in the range of 0% w / w-15% w / w relative to total protein, more preferably in the range of 0.1% w / w-10% w / w relative to total protein, even more preferably in the range of 0.3% w / w-9% w / w relative to total protein and most preferably in the range of 0.5% w / w-7% w / w relative to total protein.

[0800] Numbered embodiment 46. The method according to any of the preceding numbered embodiments, wherein the whey lipid concentrate has an alpha-lactalbumin content in the range of 1% w / w-10% w / w relative to total protein, more preferably in the range of 1% w / w-9% w / w relative to total protein, even more preferably in the range of 2% w / w-8% w / w relative to total protein and most preferably in the range of 3% w / w-7% w / w relative to total protein.

[0801] Numbered embodiment 47. The method according to any of the preceding numbered embodiments, wherein the whey lipid concentrate has a casein macropeptide content in the range of 0% w / w-10% w / w relative to total protein, more preferably in the range of 1% w / w-8% w / w relative to total protein, even more preferably in the range of 2% w / w-7% w / w relative to total protein and most preferably in the range of 3% w / w-7% w / w relative to total protein.

[0802] Numbered embodiment 48. The method according to any of the preceding numbered embodiments, wherein the whey lipid concentrate has a casein macropeptide content in the range of 0% w / w-9% w / w relative to total protein, more preferably in the range of 0.1% w / w-7% w / w relative to total protein, even more preferably in the range of 0.3% w / w-5% w / w relative to total protein and most preferably in the range of 0.5% w / w-3% w / w relative to total protein.

[0803] Numbered embodiment 49. The method according to any of the preceding numbered embodiments, wherein the whey lipid concentrate has an osteopontin content in the range of 0.9% w / w-5% w / w relative to total protein, more preferably in the range of 1.0% w / w-4% w / w relative to total protein, even more preferably in the range of 1.1% w / w-3% w / w relative to total protein and most preferably in the range of 1.1% w / w-1.7% w / w relative to total protein.

[0804] Numbered embodiment 50. The method according to any of the preceding numbered embodiments, wherein the whey lipid concentrate has an osteopontin content in the range of 2.0% w / w-5% w / w relative to total protein, more preferably in the range of 2.2% w / w-4.5% w / w relative to total protein, even more preferably in the range of 2.5% w / w-4.0% w / w relative to total protein and most preferably in the range of 3.0% w / w-3.7% w / w relative to total protein.

[0805] Numbered embodiments 51-54 are intentionally omitted.

[0806] Numbered embodiment 55. The method of any of the preceding numbered embodiments, wherein the whey lipid concentrate has an ash content of 0.3% w / w-6% w / w relative to total solids, more preferably 0.5% w / w-5% w / w relative to total solids, even more preferably 1.0% w / w-4% w / w relative to total solids and most preferably 1.2% w / w-3.5% w / w relative to total solids.

[0807] Numbered embodiment 56. A method according to any of the preceding numbered embodiments, wherein the whey lipid concentrate has an ash content of 0.3% w / w-2% w / w relative to the total solids, more preferably 0.4% w / w-1.5% w / w relative to the total solids and most preferably 0.5% w / w-1.0% w / w relative to the total solids.

[0808] Numbered embodiment 57. The method of any of the preceding numbered embodiments, wherein the whey lipid concentrate has an Fe(II) content in the amount of 2 mg / kg protein - 50 mg / kg protein, more preferably 3 mg / kg protein - 30 mg / kg protein, even more preferably 4 mg / kg protein - 15 mg / kg protein and most preferably 5 mg / kg protein - 10 mg / kg protein.

[0809] Numbered embodiment 58. The method of any of the previous numbered embodiments, wherein the whey lipid concentrate has a pH of 4.0-8, more preferably 5.5-7.5, even more preferably 5.7-7.0 and most preferably 5.9-6.6.

[0810] Numbered embodiment 59. The method according to any of the preceding numbered embodiments, wherein the whey lipid concentrate has a temperature in the range of 1°C-59°C, more preferably in the range of 2°C-20°C, even more preferably in the range of 3°C-15°C and most preferably in the range of 3°C-10°C.

[0811] Numbered embodiment 60. The method of any of the previous numbered embodiments, wherein the heat treatment of step b) involves indirect heating.

[0812] Numbered embodiment 61. The method of any of the previous numbered embodiments, wherein the heat treatment of step b) involves direct heating.

[0813] Numbered embodiment 62. The method of any of the previous numbered embodiments, wherein the heat treatment of step b) involves indirect heating followed by direct heating.

[0814] Numbered embodiment 63. The method of numbered embodiment 60, wherein the indirect heating involves one or more of heating via a plate heat exchanger, a tube heat exchanger, and a scraped surface heat exchanger.

[0815] Numbered embodiment 64. The method of numbered embodiment 61, wherein direct heating involves one or more of heating via steam infusion, direct steam injection, ohmic heating, and microwave heating.

[0816] Numbered embodiment 64. The method of any of the preceding numbered embodiments, wherein any heating performed when the whey lipid concentrate has a temperature above 60°C is performed by direct heating.

[0817] Numbered embodiment 65. The method of any of the preceding numbered embodiments, wherein any heating performed when the whey lipid concentrate has a temperature above 62°C is performed by direct heating.

[0818] Numbered embodiment 66. The method of any of the preceding numbered embodiments, wherein any heating performed when the whey lipid concentrate has a temperature above 63°C is performed by direct heating.

[0819] Numbered embodiment 67. The method according to any of the previous numbered embodiments, wherein the heat treatment of step b) comprises or even consists of heating by steam infusion.

[0820] Numbered embodiment 68. The method of any of the previous numbered embodiments, wherein the heat treatment of step b) comprises heating the whey lipid concentrate by indirect heating and subsequently further heating the whey lipid concentrate by direct heating.

[0821] Numbered embodiment 69. A method according to any of the preceding numbered embodiments, wherein the heat treatment of step b) comprises heating the whey lipid concentrate to a temperature of at least 50°C by indirect heating, and subsequently further heating the whey lipid concentrate to at least 63°C by direct heating.

[0822] Numbered embodiment 70. The method according to any of the preceding numbered embodiments, wherein the heat treatment of step b) comprises heating the whey lipid concentrate to a temperature of at least 50°C by indirect heating, and then further heating the whey lipid concentrate to the target temperature by direct heating.

[0823] Numbered embodiment 71. The method according to any of the preceding numbered embodiments, wherein at least 50% of the denaturation of the lactoferrin during step b), more preferably at least 60% of the denaturation of the lactoferrin during step b), even more preferably at least 70% of the denaturation of the lactoferrin during step b), and most preferably at least 80% of the denaturation of the lactoferrin during step b) occurs at the target temperature.

[0824] Numbered embodiment 72. A method according to any of the preceding numbered embodiments, wherein the duration of the temperature rise phase of step b) is preferably at most 20 seconds, more preferably at most 10 seconds, even more preferably at most 8 seconds and most preferably at most 4 seconds.

[0825] Numbered embodiment 73. The method according to any of the previous numbered embodiments, wherein the duration of the temperature ramp-up phase of step b) is at most 2 seconds, more preferably at most 1 second and most preferably at most 0.5 seconds.

[0826] Numbered embodiment 74. The method according to any of the preceding numbered embodiments, wherein the duration of the cooling phase of step b) is preferably at most 20 seconds, more preferably at most 10 seconds, even more preferably at most 8 seconds and most preferably at most 4 seconds.

[0827] Numbered embodiment 75. The method according to any of the previous numbered embodiments, wherein the duration of the cooling phase of step b) is at most 2 seconds, more preferably at most 1 second and most preferably at most 0.5 seconds.

[0828] Numbered embodiment 76. The method of any of the preceding numbered embodiments, wherein the holding time of the heat treatment of step b) is selected such that the heat treatment of step b) reduces the total plate count of the whey lipid concentrate by at least 99.9%.

[0829] Numbered embodiment 77. The method of any of the preceding numbered embodiments, wherein the holding time of the heat treatment of step b) is selected such that the heat treatment of step b) reduces the total plate count of the whey lipid concentrate by at least 99.99%.

[0830] Numbered embodiment 78. The method according to any of the preceding numbered embodiments, wherein the target temperature and holding time of the heat treatment of step b) are sufficient to denature at most 80% w / w of the native β-lactoglobulin of the whey lipid concentrate, more preferably at most 60% w / w of the native β-lactoglobulin of the whey lipid concentrate, even more preferably at most 50% w / w of the native β-lactoglobulin of the whey lipid concentrate, and most preferably at most 45% w / w of the native β-lactoglobulin of the whey lipid concentrate.

[0831] Numbered embodiment 79. The method according to any of the preceding numbered embodiments, wherein the target temperature and holding time of the heat treatment of step b) are sufficient to denature at most 40% w / w of the native β-lactoglobulin of the whey lipid concentrate, more preferably at most 30% w / w of the native β-lactoglobulin of the whey lipid concentrate, even more preferably at most 20% w / w of the native β-lactoglobulin of the whey lipid concentrate, and most preferably at most 10% w / w of the native β-lactoglobulin of the whey lipid concentrate.

[0832] Numbered embodiment 80. The method according to any of the previous numbered embodiments, wherein the heat treatment of step b) denatures at most 80% w / w of the native β-lactoglobulin of the whey lipid concentrate, more preferably at most 60% w / w of the native β-lactoglobulin of the whey lipid concentrate, even more preferably at most 50% w / w of the native β-lactoglobulin of the whey lipid concentrate and most preferably at most 45% w / w of the native β-lactoglobulin of the whey lipid concentrate.

[0833] Numbered embodiment 81. The method according to any of the preceding numbered embodiments, wherein the heat treatment of step b) denatures at most 40% w / w of the native β-lactoglobulin of the whey lipid concentrate, more preferably at most 30% w / w of the native β-lactoglobulin of the whey lipid concentrate, even more preferably at most 20% w / w of the native β-lactoglobulin of the whey lipid concentrate and most preferably at most 10% w / w of the native β-lactoglobulin of the whey lipid concentrate.

[0834] Numbered embodiment 82. The method of any of the preceding numbered embodiments, wherein the target temperature of the heat treatment of step b) is in the range of 70°C-75°C and the holding time is in the range of 1 second-60 seconds.

[0835] Numbered embodiment 83. The method of any of the preceding numbered embodiments, wherein the target temperature of the heat treatment of step b) is in the range of 71°C-74°C and the holding time is in the range of 5 seconds-30 seconds.

[0836] Numbered embodiment 84. The method of any of the preceding numbered embodiments, wherein the heat treatment of step b) utilizes a combination of a target temperature and a hold time that provides a level of reduction in Coxiella burnetii in the whey lipid concentrate that is at least equivalent to heat treatment to a target temperature of 72°C and a hold time of 15 seconds.

[0837] Numbered embodiment 85. The method of any of the previous numbered embodiments, wherein step b) further involves cooling the heat-treated whey lipid concentrate, preferably to a temperature of less than 60°C.

[0838] Numbered embodiment 86. The method of numbered embodiment 85, wherein cooling involves indirect cooling, such as using a plate heat exchanger or a tube heat exchanger, and / or flash cooling.

[0839] Numbered embodiment 87. The method according to any of the previous numbered embodiments, wherein the heat-treated whey lipid concentrate obtained from step b) is sent directly to the drying of step c).

[0840] Numbered embodiment 88. The method of any of the previous numbered embodiments, wherein the heat-treated whey lipid concentrate is not subjected to a cooling step prior to the drying of step c).

[0841] Numbered embodiment 89. The method of any of the previous numbered embodiments, wherein the drying of step c) involves spray drying.

[0842] Numbered embodiment 90. The method of any of the previous numbered embodiments, wherein the liquid composition dried in step c) comprises the heat-treated whey lipid concentrate obtained from step b).

[0843] Numbered embodiment 91. The method according to any of the previous numbered embodiments, wherein the liquid composition dried in step c) is the heat-treated whey lipid concentrate obtained from step b).

[0844] Numbered embodiment 92. The method according to any of the preceding numbered embodiments, wherein the liquid composition dried in step c) is a protein concentrate of the heat-treated whey lipid concentrate obtained from step b), preferably a protein concentrate obtained by concentrating the heat-treated whey lipid concentrate obtained from step b) by evaporation or by reverse osmosis.

[0845] Numbered embodiment 93. The method of any of the preceding numbered embodiments, wherein c) is performed under sterile conditions.

[0846] Numbered embodiment 94. A whey-derived powder enriched in whey lipids, the whey-derived powder having:

[0847] - a phospholipid content of at least 1.5% w / w relative to the total solids,

[0848] - a weight ratio between phospholipids and total proteins of at least 0.04,

[0849] - a carbohydrate content of at most 70% w / w relative to the TS, preferably wherein lactose constitutes at least 50% w / w of the carbohydrates,

[0850] - a total solids content of at least 92% w / w,

[0851] - preferably a native immunoglobulin G content of 1% w / w to 17% w / w relative to total protein,

[0852] - preferably a native lactoferrin content of 0.1% w / w-1.5% w / w relative to total protein,

[0853] The whey-derived powder has one or more of the following characteristics, and more preferably all of the following characteristics:

[0854] - a total plate count of at most 1,000,000 CFU / 100 g of whey-derived powder,

[0855] - absence of Cronobacter species in at least 30 samples of 10 g of whey-derived powder,

[0856] - the absence of Salmonella species in at least 30 samples of 25g of whey-derived powder, and

[0857] - The absence of Enterobacteriaceae species in at least 10 samples of 10 g of whey-derived powder.

[0858] Numbered embodiment 94a. The whey-derived powder of numbered embodiment 94, comprising phospholipids in an amount of at least 1.5% w / w total solids, more preferably at least 3% w / w TS, even more preferably at least 5% w / w TS and most preferably at least 6% w / w TS.

[0859] Numbered embodiment 94b. The whey-derived powder of any of numbered embodiments 94-94a, wherein the whey-derived powder comprises phospholipids in an amount of 1.5% w / w TS to 12% w / w TS.

[0860] Numbered embodiment 94c. The whey-derived powder of any of numbered embodiments 94-94b, wherein the whey-derived powder comprises phospholipids in an amount of 4.0% w / w TS-12% w / w TS, more preferably 4.5% w / w TS-10% w / w TS, even more preferably 5.0% w / w TS-9% w / w TS and most preferably 5.5% w / w TS-8.5% w / w TS.

[0861] Numbered embodiment 95. The whey-derived powder of any of numbered embodiments 94-94c, wherein the whey-derived powder comprises phospholipids in an amount of 1.5% w / w TS-10% w / w TS, more preferably 1.6% w / w TS-8% w / w TS, even more preferably 1.8% w / w TS-6% w / w TS and most preferably 3% w / w TS-5.5% w / w TS.

[0862] Numbered embodiment 96. The whey-derived powder of any of numbered embodiments 94-95, wherein the whey-derived powder comprises total lipids in an amount of at least 3% w / w TS, more preferably at least 6% w / w TS, even more preferably at least 10% w / w TS and most preferably at least 16% w / w TS.

[0863] Numbered embodiment 97. The whey-derived powder of any of numbered embodiments 94-96, wherein the whey-derived powder comprises lipid in an amount of 8% w / w total solids - 30% w / w total solids, more preferably 10% w / w TS - 26% w / w TS, even more preferably 12% w / w TS - 24% w / w TS and most preferably 15% w / w TS - 22% w / w TS.

[0864] Numbered embodiment 98. The whey-derived powder of any of numbered embodiments 94-97, wherein the whey-derived powder comprises lipid in an amount of 3.0% w / w total solids - 20% w / w total solids, more preferably 3.5% w / w TS - 16% w / w TS, even more preferably 4% w / w TS - 12% w / w TS and most preferably 7% w / w TS - 11% w / w TS.

[0865] Numbered embodiment 99. The whey-derived powder of any of numbered embodiments 94-98, wherein the whey-derived powder has a weight ratio between phospholipids and total lipids of 0.20-0.50, more preferably 0.25-0.45 and most preferably 0.30-0.40.

[0866] Numbered embodiment 100. The whey-derived powder of any one of numbered embodiments 94-99, wherein the whey-derived powder has a weight ratio between phospholipids and total protein of at least 0.04, more preferably at least 0.06, even more preferably at least 0.08 and most preferably at least 0.09.

[0867] Numbered embodiment 101. The whey-derived powder of any of numbered embodiments 94-100, wherein the whey-derived powder has a weight ratio between phospholipids and total protein in the range of 0.04-0.25, more preferably in the range of 0.07-0.20, even more preferably in the range of 0.08-0.17 and most preferably in the range of 0.09-0.15.

[0868] Numbered embodiment 102. The whey-derived powder of any of numbered embodiments 94-101, wherein the whey-derived powder comprises total protein in an amount in the range of at least 20% w / w TS and most preferably in the range of at least 25% w / w TS.

[0869] Numbered embodiment 103. The whey-derived powder of any of numbered embodiments 94-102, wherein the whey-derived powder comprises total protein in an amount in the range of 20% w / w TS - 80% w / w TS and most preferably in the range of 25% w / w TS - 75% w / w TS.

[0870] Numbered embodiment 104. The whey-derived powder of any of numbered embodiments 94-103, wherein the whey-derived powder comprises total protein in an amount of at least 60% w / w TS and most preferably at least 65% w / w TS.

[0871] Numbered embodiment 105. The whey-derived powder of any of numbered embodiments 94-104, wherein the whey-derived powder comprises total protein in an amount in the range of 60% w / w TS - 80% w / w TS, more preferably in the range of 65% w / w TS - 80% w / w TS, and most preferably in the range of 70% w / w TS - 75% w / w TS.

[0872] Numbered embodiment 106. The whey-derived powder of any of numbered embodiments 94-105, wherein the whey-derived powder comprises total protein in an amount of less than 60% w / w TS, more preferably at most 55% w / w TS and most preferably at most 50% w / w TS.

[0873] Numbered embodiment 107. The whey-derived powder of any of numbered embodiments 94-106, wherein the whey-derived powder comprises total protein in an amount in the range of 20% w / w TS - 60% w / w TS, more preferably in the range of 20% w / w TS - 55% w / w TS and most preferably in the range of 20% w / w TS - 50% w / w TS.

[0874] Numbered embodiment 108. The whey-derived powder of any of numbered embodiments 94-107, wherein the whey-derived powder comprises total protein in an amount in the range of 22% w / w TS - 50% w / w TS, more preferably in the range of 24% w / w TS - 45% w / w TS, and most preferably in the range of 25% w / w TS - 40% w / w TS.

[0875] Numbered embodiment 109. The whey-derived powder of any of numbered embodiments 94-108, wherein the whey-derived powder comprises carbohydrates in an amount from 0% w / w TS to 70% w / w TS.

[0876] Numbered embodiment 110. The whey-derived powder of any of numbered embodiments 94-109, wherein the whey-derived powder comprises lactose in an amount of less than 25% w / w TS, more preferably at most 15% w / w TS, even more preferably at most 6% w / w TS and most preferably at most 2% w / w TS.

[0877] Numbered embodiment 111. The whey-derived powder of any of numbered embodiments 94-110, wherein the whey-derived powder comprises carbohydrates in an amount of less than 25% w / w TS, more preferably at most 15% w / w TS, even more preferably at most 6% w / w TS and most preferably at most 2% w / w TS.

[0878] Numbered embodiment 112. The whey-derived powder of any of numbered embodiments 94-111, wherein the whey-derived powder comprises lactose in an amount of 25% w / w TS-70% w / w TS, more preferably 35% w / w TS-70% w / w TS and most preferably 40% w / w TS-70% w / w TS.

[0879] Numbered embodiment 113. The whey-derived powder of any of numbered embodiments 94-112, wherein the whey-derived powder comprises lactose in an amount of 45% w / w TS-70% w / w TS, more preferably 50% w / w TS-70% w / w TS and most preferably 50% w / w TS-65% w / w TS.

[0880] Numbered embodiment 114. The whey-derived powder of any of numbered embodiments 94-113, wherein the whey-derived powder comprises carbohydrates in an amount of 25% w / w TS-70% w / w TS, more preferably 35% w / w TS-70% w / w TS, and most preferably 40% w / w TS-70% w / w TS.

[0881] Numbered embodiment 115. The whey-derived powder of any of numbered embodiments 94-114, wherein the whey-derived powder comprises carbohydrates in an amount of 45% w / w TS-70% w / w TS, more preferably 50% w / w TS-70% w / w TS and most preferably 50% w / w TS-65% w / w TS.

[0882] Numbered embodiment 116. The whey-derived powder of any of numbered embodiments 94-115, wherein the whey-derived powder comprises lactose in an amount of 2% w / w-24% w / w, more preferably 3% w / w-24% w / w and most preferably 4% w / w-24% w / w.

[0883] Numbered embodiment 117. The whey-derived powder of any of numbered embodiments 94-116, wherein the whey-derived powder comprises lactose in an amount of 5% w / w-25% w / w, more preferably 5% w / w-20% w / w and most preferably 8% w / w-18% w / w.

[0884] Numbered embodiment 118. The whey-derived powder of any of numbered embodiments 94-117, wherein the whey-derived powder comprises carbohydrates in an amount of 3% w / w-24% w / w, more preferably 3% w / w-24% w / w and most preferably 4% w / w-24% w / w.

[0885] Numbered embodiment 119. The whey-derived powder of any of numbered embodiments 94-118, wherein the whey-derived powder comprises carbohydrates in an amount of 5% w / w-25% w / w, more preferably 5% w / w-20% w / w and most preferably 8% w / w-18% w / w.

[0886] Numbered embodiment 120. The whey-derived powder of any one of numbered embodiments 94-119, wherein the whey-derived powder comprises lactose in an amount of at most 2% w / w, more preferably at most 1% w / w, even more preferably at most 0.5% w / w and most preferably at most 0.1% w / w.

[0887] Numbered embodiment 121. The whey-derived powder of any of numbered embodiments 94-120, wherein the whey-derived powder comprises carbohydrates in an amount of at most 2% w / w, more preferably at most 1% w / w, even more preferably at most 0.5% w / w and most preferably at most 0.1% w / w.

[0888] Numbered embodiment 123. The whey-derived powder of any of numbered embodiments 94-122, having a total plate count of at most 700,000 colony forming units (CFU) / 100 g powder, more preferably at most 500,000 CFU / 100 g powder, and most preferably at most 100,000 CFU / 100 g powder.

[0889] Numbered embodiment 124. The whey-derived powder of any of numbered embodiments 94-123, having a total plate count of at most 50,000 colony forming units (CFU) / 100 g powder, more preferably at most 10,000 CFU / 100 g powder, even more preferably at most 3,000 CFU / 100 g powder and most preferably at most 500 CFU / 100 g powder.

[0890] Numbered embodiment 125. The whey-derived powder of any of numbered embodiments 94-124, wherein the whey-derived powder further comprises the following features:

[0891] - free of Cronobacter species,

[0892] - free from Salmonella species, and

[0893] - Free of Enterobacteriaceae.

[0894] Numbered embodiment 126. The whey-derived powder of any of numbered embodiments 94-125, wherein the whey-derived powder is sterile.

[0895] Numbered embodiment 127. The whey-derived powder of any of numbered embodiments 94-126, wherein the whey-derived powder comprises total solids in an amount of 92% w / w-99% w / w, more preferably 93% w / w-98% w / w and most preferably 94% w / w-98% w / w.

[0896] Numbered embodiment 128. The whey-derived powder of any one of numbered embodiments 94-127, wherein the whey-derived powder has a native immunoglobulin G content of 5% w / w-17% w / w relative to total protein, more preferably 7% w / w-16% w / w relative to total protein, even more preferably 8% w / w-15% w / w relative to total protein and most preferably 10% w / w-15% w / w relative to total protein.

[0897] Numbered embodiment 129. The whey-derived powder of any of numbered embodiments 94-128, wherein the weight ratio between native immunoglobulin G and total immunoglobulin G of the whey lipid concentrate is at least 0.5, more preferably at least 0.7, even more preferably at least 0.8 and most preferably at least 0.9.

[0898] Numbered embodiment 130. The whey-derived powder of any one of numbered embodiments 94-129, wherein the whey-derived powder has a native lactoferrin content of 0.1% w / w-1.2% w / w relative to total protein, more preferably 0.2% w / w-1.2% w / w relative to total protein, even more preferably 0.3% w / w-1.2% w / w relative to total protein and most preferably 0.3% w / w-1.1% w / w relative to total protein.

[0899] Numbered embodiment 131. The whey-derived powder of any one of numbered embodiments 94-130, wherein the whey-derived powder has a native lactoferrin content of 0.2% w / w-1.5% w / w relative to total protein, more preferably 0.3% w / w-1.5% w / w relative to total protein, even more preferably 0.4% w / w-1.5% w / w relative to total protein and most preferably 0.5% w / w-1.5% w / w relative to total protein.

[0900] Numbered embodiment 132. The whey-derived powder of any of numbered embodiments 94-131, wherein the weight ratio between native lactoferrin and total lactoferrin of the whey lipid concentrate is at least 0.3, more preferably at least 0.4, even more preferably at least 0.5 and most preferably at least 0.6.

[0901] Numbered embodiment 133. The whey-derived powder of any one of numbered embodiments 94-132, wherein the whey-derived powder comprises at most 10% w / w casein relative to the total amount of protein, preferably at most 5% w / w casein relative to the total amount of protein, more preferably at most 1% w / w casein relative to the total amount of protein and even more preferably at most 0.5% w / w casein relative to the total amount of protein.

[0902] Numbered embodiment 134. The whey-derived powder of any one of numbered embodiments 94-133, wherein the whey-derived powder comprises a total amount of beta-lactoglobulin in the range of 10% w / w-45% w / w relative to total protein, more preferably in the range of 15% w / w-40% w / w relative to total protein, even more preferably in the range of 20% w / w-40% w / w relative to total protein and most preferably in the range of 25% w / w-35% w / w relative to total protein.

[0903] Numbered embodiment 135. The whey-derived powder of any of numbered embodiments 94-134, wherein the whey-derived powder comprises a total amount of alpha-lactalbumin in the range of 0% w / w-15% w / w relative to total protein, more preferably in the range of 0.1% w / w-10% w / w relative to total protein, even more preferably in the range of 0.3% w / w-9% w / w relative to total protein and most preferably in the range of 0.5% w / w-7% w / w relative to total protein.

[0904] Numbered embodiment 136. The whey-derived powder of any of numbered embodiments 94-137, wherein the whey-derived powder comprises a total amount of alpha-lactalbumin in the range of 1% w / w-10% w / w relative to total protein, more preferably in the range of 1% w / w-9% w / w relative to total protein, even more preferably in the range of 2% w / w-8% w / w relative to total protein and most preferably in the range of 3% w / w-7% w / w relative to total protein.

[0905] Numbered embodiment 137. The whey-derived powder of any of numbered embodiments 94-136, wherein the whey-derived powder comprises a total amount of casein macropeptides in the range of 0% w / w-10% w / w relative to total protein, more preferably in the range of 1% w / w-8% w / w relative to total protein, even more preferably in the range of 2% w / w-7% w / w relative to total protein and most preferably in the range of 3% w / w-7% w / w relative to total protein.

[0906] Numbered embodiment 138. The whey-derived powder of any one of numbered embodiments 94-137, wherein the whey-derived powder comprises a total amount of casein macropeptides in the range of 0% w / w-9% w / w relative to total protein, more preferably in the range of 0.1% w / w-7% w / w relative to total protein, even more preferably in the range of 0.3% w / w-5% w / w relative to total protein and most preferably in the range of 0.5% w / w-3% w / w relative to total protein.

[0907] Numbered embodiment 139. The whey-derived powder of any of numbered embodiments 94-138, wherein the whey-derived powder has an ash content of 0.3% w / w-6% w / w relative to total solids, more preferably 0.5% w / w-5% w / w relative to total solids, even more preferably 1.0% w / w-4% w / w relative to total solids and most preferably 1.2% w / w-3.5% w / w relative to total solids.

[0908] Numbered embodiment 140. The whey-derived powder of any of numbered embodiments 94-139, wherein the whey-derived powder has an ash content of 0.3% w / w-2% w / w relative to total solids, more preferably 0.4% w / w-1.5% w / w relative to total solids, and most preferably 0.5% w / w-1.0% w / w relative to total solids.

[0909] Numbered embodiment 141. The method of any of numbered embodiments 94-140, wherein the whey-derived powder has an Fe(II) content in the amount of 2 mg / kg protein - 50 mg / kg protein, more preferably 3 mg / kg protein - 30 mg / kg protein, even more preferably 4 mg / kg protein - 15 mg / kg protein, and most preferably 5 mg / kg protein - 10 mg / kg protein.

[0910] Numbered embodiment 142. The whey derived powder of any of numbered embodiments 94-141, wherein the whey derived powder has a pH of 4.0-8, more preferably 5.5-7.5, even more preferably 5.7-7.0, and most preferably 5.9-6.6.

[0911] Numbered embodiment 143. The whey-derived powder of any of numbered embodiments 94-142 in the form of a packaged whey-derived powder comprising a container holding the whey-derived powder, preferably wherein the container is sealed.

[0912] Numbered embodiment 144. The whey-derived powder of numbered embodiment 143, wherein the container is a bag, tub, bag, box, can, or sachet.

[0913] Numbered embodiment 145. The whey-derived powder of any of numbered embodiments 94-144 in an amount of at least 10 kg, more preferably at least 20 kg, even more preferably at least 30 kg and most preferably at least 50 kg.

[0914] Numbered embodiment 146. The whey-derived powder of any of numbered embodiments 94-145, obtainable by the method of one or more of numbered embodiments 1-93.

[0915] Numbered Embodiment 147. More than one sealed container, preferably in the form of a big bag or sack, each container containing the whey-derived powder according to one or more of Numbered Embodiments 94-146 in an amount in the range of 10 kg / container - 1000 kg / container.

[0916] Numbered embodiment 148. More than one sealed container according to numbered embodiment 147, comprising at least 5 sealed containers.

[0917] Numbered embodiment 149. More than one sealed container according to numbered embodiment 147 or 148, wherein the container is a bag, tub, bag, box, can, or pouch.

[0918] Numbered embodiment 150. More than one sealed container according to any one of numbered embodiments 147-149, wherein the container is a bag.

[0919] Numbered embodiment 151. Use of the whey-derived powder according to any of numbered embodiments 94-146 as a food ingredient for the preparation of a nutritional product, preferably a pediatric nutritional product and more preferably an infant formula in powder form.

[0920] Numbered embodiment 152. The use of numbered embodiment 151, wherein the nutritional product is prepared by dry blending the whey-derived powder of any one of numbered embodiments 94-146 with:

[0921] - one or more additional powdered ingredients, and

[0922] - Optionally, an additional powdered ingredient comprising probiotics.

[0923] 153. A process for producing a nutritional powder, preferably for use in pediatric nutritionals and more preferably infant formula, comprising dry blending a whey-derived powder with:

[0924] - one or more additional powdered ingredients, and

[0925] - optionally, additional powdered ingredients comprising probiotics,

[0926] Preferably, one or more of the additional powder ingredients have the following characteristics:

[0927] a total plate count of at most 1 000 000 CFU / 100 g ingredient powder and more preferably at most 50 000 CFU / 100 g ingredient powder,

[0928] - absence of Cronobacter species in at least 30 samples of 10 g of ingredient powder,

[0929] - the absence of Salmonella species in at least 30 samples of 25g of ingredient powder, and

[0930] - The absence of Enterobacteriaceae species in at least 10 samples of 10 g of ingredient powder.

[0931] Numbered Embodiment 154. A nutritional powder that is a dry blend of the whey-derived powder of one or more of Numbered Embodiments 94-146 and one or more additional powder ingredients and optionally further powder ingredients comprising probiotics.

[0932] Numbered embodiment 155. The nutritional powder of numbered embodiment 154, wherein the combination of one or more additional ingredients has the following characteristics:

[0933] a total plate count of at most 1 000 000 CFU / 100 g ingredient powder and more preferably at most 50 000 CFU / 100 g ingredient powder,

[0934] - absence of Cronobacter species in at least 30 samples of 10 g of ingredient powder,

[0935] - the absence of Salmonella species in at least 30 samples of 25g of ingredient powder, and

[0936] - The absence of Enterobacteriaceae species in at least 10 samples of 10 g of ingredient powder.

[0937] Numbered embodiment 156. The nutritional powder of numbered embodiment 154 or 155, wherein each of the one or more additional ingredients has the following characteristics:

[0938] - Total plate count of up to 50,000 CFU / 100 g total solids,

[0939] - free of Cronobacter species,

[0940] - free from Salmonella species, and

[0941] - Free of Enterobacteriaceae.

[0942] Numbered embodiment 157. The nutritional powder of any of numbered embodiments 154-156, prepared by dry blending one or more additional ingredients.

[0943] Numbered embodiment 158. The nutritional powder of any of numbered embodiments 154-157, in the form of a pediatric product, such as, for example, an infant formula, a growing-up formula, or a follow-on formula.

[0944] Numbered embodiment 159. The nutritional powder of any of numbered embodiments 154-158, in the form of an infant formula.

[0945] Numbered embodiment 160. The nutritional powder of any of numbered embodiments 154-159, which is nutritionally complete, preferably nutritionally complete according to the regulations on foods for special medical purposes under EU Regulation No. 609 / 2013.

[0946] The present invention has been described above with reference to specific embodiments. However, within the scope of the present invention, other embodiments other than the embodiments described above are equally possible. Unless otherwise stated, the various embodiments and aspects of the present invention may be combined in other ways other than those described herein.

[0947] The invention will now be described in more detail in the following non-limiting examples. Example

[0948] Analytical methods

[0949] The following analysis was applied to determine the parameters mentioned in this paper.

[0950] The total solids content of the composition was quantified according to Example 1.15 of WO 2020 / 002426.

[0951] The "total protein" or "protein" content of a composition is quantified according to Example 1.5 of WO 2020 / 002426 and is a measure of the actual protein of the composition.

[0952] The ash content of the composition was quantified according to Example 1.13 of WO 2020 / 002426.

[0953] The contents of BLG, ALA and CMP were quantified according to Example 1.6 of WO 2020 / 002426.

[0954] The pH of the composition was measured according to Example 1.16 of WO 2020 / 002426.

[0955] The specific mineral content of the composition was quantified according to Example 1.19 of WO 2020 / 002426.

[0956] The total lipid content of the composition was quantified according to Example 1.27 of WO 2020 / 002426.

[0957] Native IgG content was quantified by radial immunodiffusion.

[0958] Total IgG content was quantified according to Ostertag et al., “Development and validation of an RP-HPLCDAD method for the simultaneous quantification of minor and major whey proteins”, Food Chemistry 342 (2021) 128176.

[0959] The content of native lactoferrin was determined according to Chen et al.; “Determination of native lactoferrin in milk by HPLC on HiTrap TM Heparin HP column”; Food Analytical Methods (2019) 12: 2518–2526 for quantification.

[0960] The total lactoferrin content was quantified according to Zhang et al.; “Determination of Bovine Lactoferrin in Food by HPLC with a Heparin Affinity Column for Sample Preparation”; Journal of AOAC International, Vol. 100, No. 1, 2017.

[0961] Determination of colony forming units is based on total plate counts after incubation at 30°C according to ISO standard 4833-1.

[0962] The content of Cronobacter species was determined according to ISO standard 22964.

[0963] The content of Salmonella spp. was determined according to ISO standard 6579-1.

[0964] The content of Enterobacteriaceae was determined according to ISO standard 21528-1.

[0965] The “phospholipid” content, which refers to the total phospholipid content, was quantified according to Christie et al., International Journal of Dairy Technology, Vol. 40, No. 1, pp. 10-12, 2007.

[0966] OPN content was quantified according to assay 1 of PCT application No. PCT / EP2022 / 070107.

[0967] Example 1 - Production of a dry-blend quality powdered whey-derived composition enriched in whey lipids

[0968] A first liquid whey lipid concentrate (pre-wlc) was prepared by ultrafiltration (UF) of bovine sweet whey until a protein content of approximately 70% of the total solids was reached, and the UF retentate was further subjected to microfiltration (MF; using a Synder FR membrane; a nominal molecular weight cutoff of 800 kDa; a spiral-wound element with a polymer membrane (based on polyvinylidene fluoride)). Microfiltration was performed using diafiltration using water as the diluent. The MF retentate was finally subjected to microbial reduction by MF-based bacterial filtration (using a TAMI 1.4 micron Isoflux ceramic element).

[0969] Another liquid whey lipid concentrate (wlc) for heat treatment was prepared by diluting pre-wlc to 18% total solids with demineralized water. The wlc was refrigerated (<8°C) until it was subjected to heat treatment to a target temperature of 72.5°C using a holding cell providing an 18-second holding time on a pilot plant 'DS Triple SSIN Infusion' (steam infusion). After leaving the holding cell, the heated wlc was cooled to <8°C by a combination of a tubular heat exchanger (THE) and a plate heat exchanger (PHE).

[0970] The duration of the temperature rise phase of the heat treatment is less than 0.5 seconds. The duration of the cooling phase of the heat treatment is less than 5 seconds. If flash cooling is applied, even faster cooling can be achieved.

[0971] The heat treated wlc was then converted to powder using an Anhydro MS400 pilot dryer with an inlet temperature of 200 °C and an outlet temperature of 85 °C.

[0972] result:

[0973] The compositions of the wlc and the obtained spray-dried powders are shown in Table 1.1, Table 1.2 and Table 1.3 below.

[0974] Table 1.1: Chemical composition of wlc and wlc powder. (TS = total solids; PL = phospholipids; nd = not determined)

[0975]

[0976] Table 1.2: Content of native IgG and native LF in wlc and wlc powder. Reduction refers to the weight percentage reduction of IgG and LF (relative to total protein) in the final powder relative to the liquid wlc.

[0977]

[0978] Table 1.3: Sialic acid and gangliosides in wlc and final powder

[0979]

[0980] The cholesterol content of liquid WLC and final WLC powder was also measured and no significant changes in the content were found.

[0981] in conclusion:

[0982] Heat treatment of wlc at 72.5°C for 18 seconds using a steam infusion pilot plant showed a reduction of approximately 40% and 74% in native IgG and LF, respectively. Heat treatment also caused a reduction of approximately 43% in native β-lactoglobulin (data not shown). The combination of heat treatment and drying had no significant effect on the content of sialic acid, gangliosides, and cholesterol.

[0983] The steam infusion process could be run for more than 3 hours without any serious fouling, and the resulting heat-treated wlc with a total solids content of 18% w / w could be converted into powder by spray drying without any problems.

[0984] The inventors have also observed in other experiments that the heat treatment protocol of the present invention, combined with existing MF-based bacterial filtration, provides sufficient microbial reduction to allow the production of a "dry mix grade" whey lipid powder.

[0985] The same wlc was further subjected to target temperatures above 74°C (data not shown), and the inventors observed that the content of both native IgG and native LF was further reduced by increasing the temperature.

[0986] A pre-wlc could also have been used as the wlc in this example, but it was found to be preferred to operate at a total solids content of at most 18% w / w.

[0987] Example 2 - Comparison of 'Dry Mix' Grade Thermal Treatment of Liquid Whey Lipid Concentrates: Plate Heat Exchanger (PHE) versus Steam Infusion (SI)

[0988] Liquid whey lipid concentrate (pre-wlc) was prepared as in Example 1.

[0989] The wlc for heat treatment was prepared by diluting the pre-wlc with demineralized water to a TS content of about 12% w / w. The wlc had a pH of about 6.1. The wlc was then divided into 2 parts (Part A and Part B).

[0990] Part A was subjected to a heat treatment at 72° C. or 75° C. on a plate heat exchanger (PHE) at a flow rate of 330 l / h and a holding unit providing a holding time of 20 seconds. After leaving the holding unit, the wlc was cooled to 8° C. using the PHE. The duration of the temperature rise phase was less than 5 seconds, and the duration of the cooling phase was less than 5 seconds.

[0991] Part B was heat treated on an SPX 'Standalone UHT Infusion 100 l / h' (steam infusion) unit also at 72°C or 75°C with a flow rate of 100 l / h and a holding time of 20 seconds. Prior to steam infusion, the wlc was preheated to 50°C, and after leaving the holding unit, the heated wlc was flash-cooled to 35°C. The duration of the temperature ramp-up phase was less than 5 seconds, and the duration of the cooling phase was less than 5 seconds.

[0992] The level of protein denaturation caused by heat treatment was evaluated and the extent of BLG denaturation caused by each heat treatment was determined.

[0993] result:

[0994] The chemical composition of wlc before heat treatment and after each of the four heat treatments is shown in Table 2.1. It is evident here that the heat treatment only caused insignificant changes in the contents of total solids, protein, lactose, fat, ash and phospholipids.

[0995] Table 2.1: Chemical composition of wlc before and after heat treatment (SI = steam infusion; PHE = plate heat exchanger; TS = total solids; PL = phospholipids; nd = not determined)

[0996]

[0997] The variation in the degree of BLG denaturation is shown in Table 2.2. It is evident here that SI heating using a rapid ramp-up phase and cooling phase results in much lower denaturation than a comparable PHE heating setup. The denaturation of BLG can be used as a marker for general protein denaturation.

[0998] Table 2.2 Degree of BLG denaturation obtained by heating at 72°C and 75°C by plate heat exchanger (PHE) or by steam infusion (SI) for 20 seconds, respectively.

[0999] 72℃ / 20 seconds 75℃ / 20 seconds PHE 50.9％ 77.4％ SI 39.0％ 67.2％

[1000] in conclusion:

[1001] The wlc for heat treatment was diluted to 11.3% total solids, had a protein content of 73% TS and a phospholipid content of 6.1% TS. The phospholipid to protein ratio was 0.088.

[1002] Heating at 72°C for 20 seconds in a standard plate heat exchanger (PHE) showed a reduction of 50.9% in native beta-lactoglobulin (BLG), while when heated at the same temperature and duration on a steam infusion (SI), the reduction was only 39%. When heated at 75°C for 20 seconds, the reduction in native BLG was also higher when heated on a plate heat exchanger (PHE) compared to steam infusion (SI), at 67.2% for SI and 77.4% for PHE.

[1003] These results indicate that heating of wlc by steam infusion using rapid ramp-up and cooling phases will preserve the heat-sensitive compounds of whey lipid concentrate to a greater extent than heat treatment at the same temperature and time on a standard plate heat exchanger (PHE), where the ramp-up and cooling phases are of longer duration.

[1004] Example 3 - Effect of lactose content in liquid whey lipid concentrate on heat treatment by PHE or SI

[1005] Five wlc samples were prepared by diluting pre-wlc (prepared according to Example 1 but from a different batch) with demineralized water and by adding pure lactose to provide total solids of 13% w / w-18% w / w and lactose concentrations of 6% w / w-8% w / w.

[1006] Test 1: One of the wlc samples was subjected to a heat treatment at 72°C on a plate heat exchanger (PHE) at a flow rate of 330 l / h and a holding unit of 18 seconds. The duration of the temperature rise phase was less than 5 seconds, and the duration of the cooling phase was less than 5 seconds.

[1007] Test 2-Test 5: Four other wlc samples were subjected to a heat treatment at 72°C on a DS triple SSIN infusion (steam infusion, SI) at a flow rate of 150 l / h and a holding unit of 18 seconds. The duration of the temperature rise phase was less than 0.5 seconds, and the duration of the cooling phase was less than 0.5 seconds.

[1008] result:

[1009] Five heat treatment trials were conducted using different wlc samples from different batches. The wlc samples used in Trial 1 and Trial 2 had the same lactose content and approximately the same lactose / TS. In Trial 1, a PHE-based heat treatment at 72°C for 18 seconds using a plate heat exchanger resulted in a 35% reduction in native IgG and a 65% reduction in native LF (not shown in Table 3.2). Trials 2-3 of SI-based heating resulted in a 10%-11% reduction in native IgG.

[1010] In trials 4 and 5, a higher lactose content was used (about 50% w / w lactose relative to TS), and here, there was no reduction in native IgG when heated to 72°C for 18 seconds by steam infusion. However, the reduction in native LF was still reduced by about 40%.

[1011] Table 3.1: Summary of 5 trials in which wlc samples containing added lactose were heated by PHE (Trial 1) or SI (Trials 2-5).

[1012]

[1013] Table 3.2: IgG results for Trials 1-5.

[1014]

[1015] With regard to lactoferrin, trial 1 resulted in a 65% reduction in native lactoferrin, whereas trial 5 resulted in only a 40% reduction in native lactoferrin.

[1016] in conclusion:

[1017] Results with a lactose content of 50% lactose / TS show that wlc can undergo 'dry mix' level heat treatment without any reduction in native IgG. The content of native LF was still reduced upon heat treatment at high lactose levels, but the reduction was lower (only 40% reduction) compared to heat treatment at lower lactose levels (77% reduction at low lactose levels in Example 1). In experiments using 50% lactose / TS and heat treatment at 72°C steam infusion for 18 seconds, the estimated reduction in β-lactoglobulin (BLG) was 7%-10% (data not shown).

[1018] The inventors have also observed in other experiments that the heat treatment protocol of the present invention, combined with existing MF-based bacterial filtration, provides sufficient microbial reduction to allow the production of a high IgG / lactoferrin "dry mix quality" whey lipid powder, i.e., a powder with a low total plate count and the absence of Cronobacter species, Salmonella species, and Enterobacteriaceae species. Therefore, a high content of carbohydrates is not mandatory for achieving a "dry mix quality" whey lipid powder containing a high concentration of native IgG and lactoferrin.

[1019] This example also shows that 'dry mix' stage heat treatment on a plate heat exchanger (PHE) results in greater inactivation of both native IgG and LF compared to similar heat treatment (target temperature and time) in steam infusion (SI). This observation is consistent with the lower denaturation of β-lactoglobulin found in Example 2 when comparing heat treatment of wlc with a plate heat exchanger versus heat treatment of wlc with steam infusion.

[1020] Example 4 - Production of a powdered whey-derived composition enriched in whey lipids wherein the heat treatment of the whey raw material is reduced to 63°C

[1021] In this example, the raw cheese whey from which pre-wlc is prepared is heat treated at a temperature of only 63°C for 15 seconds (in contrast, the whey feed used to prepare pre-wlc in the previous example had been heat treated at 72°C-74°C for 15 seconds before producing pre-wlc). This very mildly heat treated liquid whey is then processed according to Example 1, starting with ultrafiltration and then two microfiltration steps to provide pre-wlc as described in Example 1.

[1022] In this example, pre-wlc was directly used as wlc to be heated and heated to a target temperature of 63°C for 15 seconds by PHE, and then converted into powder by spray drying with an inlet temperature of 200°C and an outlet temperature of 85°C.

[1023] Results of producing 'bioactive' wlc powder:

[1024] The composition of the wlc before and after heating and the resulting powder is shown in Table 4.1. The wlc powder had a phospholipid (PL) content of 5.4% and a protein content of 73.5%, and thus had a phospholipid to protein ratio of 0.073.

[1025] The content of native IgG in wlc was 9.9 g IgG / 100 g protein, and native LF was 1.1 g LF / 100 g protein, which were significantly higher than the untreated wlc in Examples 1 and 3, where the whey raw material was heat treated at 72-74°C for 15 seconds.

[1026] In this example, the native IgG content was not reduced by the 63°C heat treatment of wlc nor by the spray drying process, both of which produced 9.8% native IgG / 100g protein.

[1027] The native lactoferrin (LF) content per 100 g of protein in the untreated wlc was also higher compared to the untreated wlc in Examples 1 and 3, but LF was slightly reduced by the 63°C heat treatment of the wlc and further reduced by the spray drying process. However, the content of native LF per 100 g of wlc powder in this example was still much higher than that in the wlc powder in Example 1.

[1028] Table 4.1: Composition of "low heat" wlc and the resulting wlc powder before and after heat treatment at 63°C / 15 seconds. TS = Total Solids

[1029]

[1030] The 'bioactive' wlc powder described above is used to produce a 'wet blended' infant formula powder wherein approximately 50% of the protein comes from skim milk powder and 50% of the protein comes from the 'bioactive' wlc powder of the present invention.

[1031] Wet blending infant formula product process:

[1032] 2.15 kg of skimmed milk powder (Milex 240), 5.74 kg of lactose powder (Variolac 992, Arla Foods Ingredients amba) and 1.00 kg of 'bioactive' wlc powder were added to 68.4 liters of demineralized water at a temperature of 58°C and stirred for 1 hour. Thereafter, 3.49 kg of vegetable fat (Laitao06) were added at a temperature of 45°C and the mixture was homogenized in a 2-stage homogenizer at 125 / 25 bar.

[1033] After homogenization, the following 6 suspensions / solutions were added to the mixture:

[1034] 1. 40.6g citric acid in 772g demineralized water

[1035] 2. 12.7g magnesium chloride + 17.5g sodium chloride + 8g choline chloride + 13.8g calcium carbonate in 208g demineralized water

[1036] 3. 10.7g dipotassium hydrogen phosphate + 12.7g tricalcium phosphate in 93g demineralized water

[1037] 4. 10.8 g mineral premix I (for infant formula; contains 8.15 g Fe(II) / 100 g premix) dissolved in 131 g water (+3.8 g citric acid)

[1038] 12.7 g mineral premix II (for infant formula; without Fe(II)) + 6.5 g L-arginine monohydrochloride + 1.2 g L-carnitine in 183 g demineralized water

[1039] 5. 15g of vitamin C in 285g of demineralized water

[1040] Finally, the pH of the mixture was adjusted to pH 6.6 by KOH (71.1 g of 46% KOH).

[1041] The infant formula mixture at 15% total solids was preheated to 80° C. on a plate heat exchanger (PHE) and heat treated on a DSI-UHT at a target temperature of 115° C. for 2 seconds at a flow rate of 120 l / h. After the holding unit, the infant formula mixture was flash cooled to 65° C. on a plate heat exchanger (PHE) and finally cooled to 8° C. The heat-treated infant formula mixture was spray dried on a pilot spray dryer with an inlet temperature of 180° C. and an outlet temperature of 87° C.

[1042] Results of adding 'bioactive' wlc powder to a wet blending infant formula process:

[1043] The liquid infant formula mixture before heat treatment had a total solids content of 14.6% and a lactose content of 7.4%, resulting in an infant formula powder with a protein content of 12.2%, a lactose content of 50.6% and a fat content of 27.4%. The infant formula powder had a phospholipid content of 0.45%. Subsequent analysis of similar skim milk powder indicated a phospholipid content of 0.12% w / w, indicating that most of the phospholipids in the infant formula powder originated from the added wlc powder.

[1044] The content of native IgG and LF were both affected by the heat treatment of the wet-mixed infant formula concentrate. IgG was almost completely denatured, and about 80% of LF was denatured. The content of native IgG and LF in the skim milk powder used was below the detection limit (data not shown).

[1045] in conclusion:

[1046] The native IgG and LF in wlc can be increased by reducing the initial heat treatment of the original whey source to 63°C for 15 seconds. When the heat treatment of wlc is also reduced to 63°C for 15 seconds, wlc (ready for spray drying) with a high content of native IgG and native LF is achieved. This mild processing produces wlc powder with a higher content of native IgG and native LF than the wlc powder of Example 1.

[1047] However, when this 'bioactive' wlc powder was used to prepare infant formula via a wet blending process (where all ingredients are dissolved and mixed in water, then pasteurized and dried), all IgG was denatured, and approximately 80% of the native LF was denatured. Surprisingly, the native IgG in the infant formula mixture was more sensitive to heat treatment than the LF, compared to the heat treatment of the wlc in both steam infusion and plate heat exchangers in Examples 1 and 3, where LF was more heat-sensitive than IgG. The higher heat stability of native LF compared to IgG in the wet-blended infant formula matrix may be explained by the addition of ferrous iron to the infant formula matrix, which renders the lactoferrin molecules 100% iron-saturated, the more heat-stable form of LF.

[1048] Table 4.2: Composition of wet blended IF concentrate mixtures before and after heat treatment and final infant formula powder.

[1049]

[1050] Example 5 - Production of a 'dry blend' quality powdered 'bioactive' whey-derived composition enriched in milk fat globule membrane fraction

[1051] The wlc in this example was produced in the same manner as in Example 4. The phospholipid content was increased by increasing diafiltration in the filtration step using a Synder FR membrane.

[1052] To 350 kg of wlc was added 280 kg of 35% lactose solution and the resulting mixture was divided into 2 parts, one of which was to which 350 mg of ferrous sulfate was added per 100 kg of wlc. The part containing the added ferrous sulfate was designated wlc2 and the other part was designated wlc1.

[1053] Both WLC fractions were heat treated on an SPX 'Standalone UHT Infusion 100 l / h' at a target temperature of 74°C at a flow rate of 100 l / h and a 20-second hold period. Prior to steam infusion, the WLC solution was preheated to 50°C and, after the hold period, flash-cooled to 35°C and then further cooled to 8°C on a plate heat exchanger. The temperature ramp-up phase lasted less than 0.5 seconds, and the cooling phase lasted less than 0.5 seconds.

[1054] The two heat treated wlc fractions were converted to powders on a SPX MS750 pilot spray dryer with an inlet temperature of 200°C and an outlet temperature of 85°C.

[1055] result:

[1056] The wlc had a total solids content of 20%, a protein content of 15.2% (75.2% protein / TS) and a phospholipid content of 1.44% (7.1% PL / TS). After adding the 35% lactose solution, the total solids of the wlc increased to 25.8%, and the protein / TS decreased to 36.8%. The lactose concentration in the wlc with lactose added was 13.1%, which was calculated to be 50.8% lactose / TS.

[1057] The native IgG and LF contents in the untreated wlc retentate were 11.5 g / 100 g protein and 1.23 g / 100 g protein, respectively. These levels were unaffected by heat treatment at 74°C for 20 seconds and spray drying. The native LF content decreased by 50% to 0.65 g LF / 100 g protein upon heat treatment and decreased slightly further to 0.63 g LF / 100 g protein upon spray drying.

[1058] In wlc2 (including added lactose and ferrous sulfate), LF was fully preserved as native LF both in the heat-treated wlc and in the resulting wlc2 powder.

[1059] Table 5.1 includes the chemical compositions of various process streams of the final wlc1 powder and wlc2 powder.

[1060]

[1061] A wet blended infant formula 'base' powder was produced using the same recipe and process as in Example 4, except that no wlc powder was added and the lactose addition was reduced from 5.74 kg to 4.64 kg.

[1062] Infant formula 'base' powder was used for dry blending with wlc1 powder and wlc2 powder as described in Table 5.1. 1 kg of infant formula 'base' powder was mixed with 210 g of wlc powder in a plastic bag.

[1063] result:

[1064] The chemical composition of the infant formula base powder is shown in Table 5.2. The infant formula "base" powder had a protein content of only 7.1%, compared to 12.2% in the "full" infant formula powder in Example 4. The phospholipid content in the infant formula "base" powder was 0.04%, which was much lower than the 0.45% PL in the "full" infant formula in Example 4. Most other components in the infant formula "base" powder were slightly increased compared to the infant formula powder in Example 4. Native IgG and LF were not detected in the infant formula "base" powder.

[1065] The two dry-blended infant formula powders had generally the same chemical composition as the wet-blended infant formula powder in Example 4 (see Tables 5.2 and 5.3). The phospholipid content in both dry-blended powders was higher, at 0.61%, compared to 0.45% in the wet-blended powder in Example 4. Native IgG was 0.69% (5.8% of protein) in both dry-blended infant formula powders and was much higher than that in the wet-blended infant formula powder in Example 4. The higher levels of native LF in the wlc powder with added ferrous sulfate also resulted in higher native LF in the dry-blended infant formula powders, at 0.08% LF (0.67% LF of protein) in the infant formula with ferrous sulfate added to the wlc, compared to 0.038% LF (0.32% LF of protein) in the infant formula with only lactose added to the wlc.

[1066] in conclusion :

[1067] By reducing the heat treatment of the whey raw material to 63°C for 15 seconds, the denaturation of native IgG and LF can be reduced to a low level. The phospholipid level of 7.1% / TS in the wlc is higher than that of the wlc used in Example 4, and similarly, the content of native IgG and LF is also higher because IgG and LF are concentrated together with phospholipids (and fat) in the wlc process described.

[1068] When lactose was added to the wlc prior to heat treatment of the 'dry blend' quality, native IgG was preserved in the resulting 'dry blend' wlc powder. Adding lactose and ferrous sulfate prior to heat treatment of the wlc also resulted in complete preservation of native LF in the resulting wlc powder. The amount of ferrous sulfate in 210 g of wlc2 powder was approximately 80% of the ferrous sulfate in 1 kg of infant formula base powder. In order to achieve the same ferrous sulfate content in the final dry blended infant formula, the addition of ferrous sulfate to the 'base' powder infant formula would have to be reduced accordingly. The effect of ferrous sulfate on the thermal stability of LF can be explained by the fact that 100% saturation of LF with ferrous iron converts lactoferrin into a more thermally stable molecule.

[1069] Dry blending of the two wlc powders with an infant formula "base" powder resulted in an infant formula having the same overall chemical composition as the wet blended infant formula powder described in Example 4, but with a much higher content of native IgG and a much higher content of native LF.

[1070] The inventors have also observed in other experiments that the heat treatment protocol of the present invention, in combination with existing MF-based bacterial filtration, provides sufficient microbial reduction to allow the production of "dry mix quality" whey lipid powders, i.e. powders with low total plate counts and in which Cronobacter spp., Salmonella spp. and Enterobacteriaceae spp. are absent.

[1071] Table 5.2: Composition involved when dry blending 1 kg of infant formula 'base' powder with 210 g of wlc1 powder (no added iron (II))

[1072]

[1073] Table 5.3: Composition involved when dry blending 1 kg of infant formula 'base' powder with 210 g of wlc2 powder (including added iron (II))

[1074]

[1075] Example 6 - Production of a 'dry mix' quality powdered 'bioactive' whey-derived composition enriched in whey lipids

[1076] Liquid whey lipid concentrate (pre-wlc) was prepared as in Example 1.

[1077] The wlc subjected to heat treatment was prepared by diluting the pre-wlc with demineralized water to a TS content of about 8% w / w.

[1078] The wlc was then subjected to preheating to 58°C on a tubular heat exchanger and a plate heat exchanger, followed by a heat treatment at 74.5°C on a steam infusion unit with a flow rate of 10.000 kg / hour and a holding unit providing a holding time of 30 seconds, and finally flash cooled to 58°C in a flash vessel. The duration of the temperature rise phase from 58°C to 74.5°C was less than 0.5 seconds, and the duration of the cooling step (from 74.5°C to 58°C) was less than 0.5 seconds. The cooled wlc was then subjected to evaporation at 58°C using a falling film evaporator to reach a total solids content of about 23% w / w. The concentrated wlc was finally dried on an MSD type spray dryer and subsequently dried on a vibrating fluidized bed dryer.

[1079] The wlc powder (whey derived powder enriched in whey lipids) obtained was subjected to a series of chemical and microbiological analyses to characterize the powder.

[1080] result:

[1081] The contents of selected nutrients, chemical components and microorganisms of wlc powder are shown in Table 6.1.

[1082] Table 6.1 Contents of selected nutrients, chemical components and microorganisms

[1083]

[1084] in conclusion:

[1085] Processing of wlc including heat treatment by steam infusion successfully produced a microbiologically safe "dry mix grade" wlc powder while retaining significant amounts of native IgG (8.5% w / w of total protein) and LF (0.14% w / w of total protein) - even though only low concentrations of carbohydrates were present during the heat treatment step.

[1086] The inventors have also found that omitting the evaporation step results in even higher concentrations of native IgG and LF.

Claims

1. A method for preparing a whey-derived powder enriched in whey lipids, said whey-derived powder being suitable for preparing an infant formula powder by dry blending, said method comprising the steps of: a) providing a non-sterile whey lipid concentrate, said whey lipid concentrate having: a phospholipid content of at least 1.5% w / w relative to total solids (TS), a weight ratio between phospholipids and total protein of at least 0.04, Up to 70% w / w carbohydrate content relative to TS, 1% w / w-50% w / w total solid content, Preferably, the natural immunoglobulin G content is 1% w / w-17% w / w relative to the total protein, Preferably, a native lactoferrin content of 0.1% w / w-1.5% w / w relative to total protein, and b) subjecting the whey lipid concentrate to a heat treatment involving heating the whey lipid concentrate to a target temperature in the range of 63°C to 160°C for a time sufficient to provide at least some microbial reduction, c) drying a liquid composition comprising at least lipids and proteins of the heat-treated whey lipid concentrate obtained from step b).

2. The method according to claim 1, wherein: The whey lipid concentrate comprises lactose in an amount of 25% w / w TS to 70% w / w TS, and / or Said heat treatment of step b) involves heating by direct heating, preferably by steam infusion, and preferably wherein any heating performed when said whey lipid concentrate has a temperature above 63°C is performed by direct heating, preferably by steam infusion.

3. The method according to any one of the preceding claims, wherein the whey lipid concentrate has a weight ratio between phospholipids and total lipids of 0.20-0.50, more preferably 0.25-0.45 and most preferably 0.30-0.

40.

4. The method according to any one of the preceding claims, wherein the whey lipid concentrate has a weight ratio between phospholipids and total protein in the range of 0.04-0.25, more preferably in the range of 0.07-0.20, even more preferably in the range of 0.08-0.17 and most preferably in the range of 0.09-0.

15.

5. The method according to any one of the preceding claims, wherein the whey lipid concentrate comprises carbohydrates in an amount of 25% w / w TS - 70% w / w TS, more preferably 35% w / w TS - 70% w / w TS and most preferably 40% w / w TS - 70% w / w TS.

6. The method according to any one of the preceding claims, wherein the whey lipid concentrate comprises carbohydrates in an amount of less than 25% w / w TS, more preferably at most 15% w / w TS, even more preferably at most 6% w / w TS and most preferably at most 2% w / w TS.

7. The process according to any of the preceding claims, wherein the whey lipid concentrate has a native immunoglobulin G content of 5% w / w - 17% w / w relative to total protein, more preferably 7% w / w - 16% w / w relative to total protein, even more preferably 8% w / w - 15% w / w relative to total protein and most preferably 10% w / w - 15% w / w relative to total protein.

8. The method according to any one of the preceding claims, wherein the whey lipid concentrate has a weight ratio between native and total immunoglobulin G of at least 0.5, more preferably at least 0.7, even more preferably at least 0.8 and most preferably at least 0.

9.

9. The method according to any one of the preceding claims, wherein the whey lipid concentrate has a native lactoferrin content of 0.1-1.2% w / w relative to total protein, more preferably 0.2-1.2% w / w relative to total protein, even more preferably 0.3-1.2% w / w relative to total protein and most preferably 0.3-1.1% w / w relative to total protein.

10. The method according to any one of the preceding claims, wherein the whey lipid concentrate has a native lactoferrin content of 0.2-1.5% w / w relative to total protein, more preferably 0.3-1.5% w / w relative to total protein, even more preferably 0.4-1.5% w / w relative to total protein and most preferably 0.5-1.5% w / w relative to total protein.

11. The method according to any one of the preceding claims, wherein the whey lipid concentrate has a weight ratio between native lactoferrin and total lactoferrin of at least 0.3, more preferably at least 0.4, even more preferably at least 0.5 and most preferably at least 0.

6.

12. The method according to any one of the preceding claims, wherein the whey lipid concentrate comprises total solids in an amount of 2% w / w-25% w / w, more preferably 5% w / w-20% w / w, even more preferably 8% w / w-20% w / w and most preferably 10% w / w-18% w / w.

13. The method according to any one of the preceding claims, wherein the whey lipid concentrate has an Fe(II) content in the amount of 2 mg / kg protein - 50 mg / kg protein, more preferably 3 mg / kg protein - 30 mg / kg protein, even more preferably 4 mg / kg protein - 15 mg / kg protein and most preferably 5 mg / kg protein - 10 mg / kg protein.

14. A method according to any one of the preceding claims, wherein the heat treatment of step b) involves direct heating, and preferably indirect heating followed by direct heating.

15. The method of claim 14, wherein the direct heating involves one or more of heating via steam infusion, direct steam injection, ohmic heating, and microwave heating.

16. A process according to any preceding claim, wherein any heating performed when the whey lipid concentrate has a temperature above 60°C is performed by direct heating, preferably by steam infusion.

17. The method according to any one of the preceding claims, wherein at least 50% of the denaturation of lactoferrin during step b), more preferably at least 60% of the denaturation of lactoferrin during step b), even more preferably at least 70% of the denaturation of lactoferrin during step b), and most preferably at least 80% of the denaturation of lactoferrin during step b) occurs at the target temperature.

18. The method according to any one of the preceding claims, wherein the target temperature of the heat treatment of step b) is in the range of 70-75°C and the holding time is in the range of 1 second to 60 seconds.

19. A whey-derived powder enriched in whey lipids, the whey-derived powder having: a phospholipid content of at least 1.5% w / w relative to the total solids, a weight ratio between phospholipids and total protein of at least 0.04, a carbohydrate content of at most 70% w / w relative to the TS, preferably wherein lactose constitutes at least 50% w / w of said carbohydrates, at least 92% w / w total solids content, Preferably, the natural immunoglobulin G content is 1% w / w-17% w / w relative to the total protein, Preferably, the native lactoferrin content is 0.1% w / w-1.5% w / w relative to the total protein, The whey-derived powder has one or more of the following characteristics, and more preferably all of the following characteristics: a total plate count of at most 1,000,000 CFU / 100 g of said whey-derived powder, Cronobacter species are absent in at least 30 samples of 10 g of said whey-derived powder, the absence of Salmonella species in at least 30 samples of 25 g of said whey-derived powder, and Enterobacteriaceae species were absent in at least 10 samples of 10 g of the whey-derived powder.

20. The whey derived powder according to claim 13, wherein the whey derived powder comprises carbohydrates in an amount of less than 25% w / w TS, more preferably at most 15% w / w TS, even more preferably at most 6% w / w TS and most preferably at most 2% w / w TS.

21. The whey derived powder according to claim 13, wherein the whey derived powder comprises carbohydrates in an amount of 25% w / w TS - 70% w / w TS, more preferably 35% w / w TS - 70% w / w TS and most preferably 40% w / w TS - 70% w / w TS.

22. The whey derived powder according to any one of claims 19 to 21 , wherein the whey derived powder has a native immunoglobulin G content of 5-17% w / w relative to total protein, more preferably 7-16% w / w relative to total protein, even more preferably 8-15% w / w relative to total protein and most preferably 10-15% w / w relative to total protein.

23. The whey derived powder according to any one of claims 19 to 22, wherein the whey derived powder has a weight ratio between native and total immunoglobulin G of at least 0.5, more preferably at least 0.7, even more preferably at least 0.8 and most preferably at least 0.

9.

24. The whey derived powder according to any one of claims 19 to 23, wherein the whey derived powder has a native lactoferrin content of 0.1-1.2% w / w relative to total protein, more preferably 0.2-1.2% w / w relative to total protein, even more preferably 0.3-1.2% w / w relative to total protein and most preferably 0.3-1.1% w / w relative to total protein.

25. The whey derived powder according to any one of claims 19 to 24, wherein the whey derived powder has a native lactoferrin content of 0.2-1.5% w / w relative to total protein, more preferably 0.3-1.5% w / w relative to total protein, even more preferably 0.4-1.5% w / w relative to total protein and most preferably 0.5-1.5% w / w relative to total protein.

26. The whey derived powder according to any one of claims 19 to 25, wherein the whey derived powder has a weight ratio between native lactoferrin and total lactoferrin of at least 0.3, more preferably at least 0.4, even more preferably at least 0.5 and most preferably at least 0.

6.

27. Use of a whey-derived powder according to one or more of claims 19 to 26 as a food ingredient for the preparation of a nutritional product, preferably a pediatric nutritional product and more preferably an infant formula in powder form, Preferably wherein the nutritional product is prepared by dry blending a whey derived powder according to one or more of claims 19-26 with: one or more additional powdered ingredients, and Optionally, an additional powdered ingredient comprising probiotics.

28. Use according to claim 27, wherein the whey derived powder is used in an amount sufficient to contribute at least 25% w / w of the total amount of phospholipids of the nutritional powder, more preferably at least 40% w / w of the total amount of phospholipids of the nutritional powder, even more preferably at least 50% w / w of the total amount of phospholipids of the nutritional powder and more preferably at least 60% w / w of the total amount of phospholipids of the nutritional powder.

29. A process for producing a nutritional powder, preferably for use in paediatric nutritional products and more preferably infant formula, comprising dry blending a whey-derived powder according to one or more of claims 19 to 26 with: one or more additional powdered ingredients, and Optionally, additional powdered ingredients comprising probiotics, wherein the one or more additional powder ingredients have the following characteristics: a total plate count of at most 1,000,000 CFU / 100 g ingredient powder and more preferably at most 50,000 CFU / 100 g ingredient powder, The absence of Cronobacter species in at least 30 samples of 10 g of ingredient powder, The absence of Salmonella species in at least 30 samples of 25g of ingredient powder, and Enterobacteriaceae species were absent in at least 10 samples of 10 g of ingredient powder.

30. The process of claim 29, wherein the whey-derived powder is used in an amount sufficient to contribute at least 25% w / w of the total phospholipids of the nutritional powder, more preferably at least 40% w / w of the total phospholipids of the nutritional powder, even more preferably at least 50% w / w of the total phospholipids of the nutritional powder, and more preferably at least 60% w / w of the total phospholipids of the nutritional powder.

31. A nutritional powder which is a dry blend of a whey-derived powder according to one or more of claims 19 to 26 and one or more additional powdered ingredients and optionally further powdered ingredients comprising probiotics, Preferably the combination of one or more additional ingredients has the following characteristics: a total plate count of at most 1,000,000 CFU / 100 g ingredient powder and more preferably at most 50,000 CFU / 100 g ingredient powder, The absence of Cronobacter species in at least 30 samples of 10 g of ingredient powder, The absence of Salmonella species in at least 30 samples of 25g of ingredient powder, and Enterobacteriaceae species were absent in at least 10 samples of 10 g of ingredient powder.

32. The nutritional powder according to claim 31 , in the form of a paediatric food product and more preferably an infant formula, a follow-on formula or a growing-up formula.

33. The nutritional powder of claim 31 or 32, wherein the whey-derived powder is present in an amount sufficient to contribute at least 25% w / w of the total phospholipids of the nutritional powder, more preferably at least 40% w / w of the total phospholipids of the nutritional powder, even more preferably at least 50% w / w of the total phospholipids of the nutritional powder, and more preferably at least 60% w / w of the total phospholipids of the nutritional powder.

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