Dairy products containing milk fat globule membranes and methods for producing the same

Abstract

This disclosure relates to dairy products, methods for producing dairy products, uses of dairy products, and dairy-based products including dairy products. This disclosure also relates to methods for improving or maintaining physical performance in subjects, and dairy products or dairy-based food products for use in improving or maintaining physical performance in subjects.

Description

Technical Field

[0001] The present disclosure relates to dairy products, and in particular to dairy products having a special nutritional value based on their composition. The present disclosure further relates to methods for manufacturing dairy products, the use of dairy products and dairy-based products comprising dairy products. The present disclosure also relates to methods for improving or maintaining physical performance in a subject and dairy products or dairy-based food products for use in improving or maintaining physical performance in a subject.

Background Art

[0002] Good physical performance is central to well-being and in particular to active and healthy aging. Physical performance relates not only to the musculoskeletal system but also to other aspects of daily life. For example, the prevalence of sarcopenia increases with age and is particularly pronounced in people over 70 years old. Sarcopenia can be defined as low muscle strength, muscle mass and muscle quality. Severe sarcopenia further includes lower physical performance. The reduction of muscle mass is related to factors including malnutrition, low protein intake, low physical activity, unintentional weight loss and low body mass index. As the world's population ages, there is a need to find achievable interventions to counter these disorders.

[0003] The favorable effects of milk on mammalian health are widely recognized and established. For example, a strong inverse correlation has been observed between regular and high consumption of dairy products and the onset of metabolic syndrome in overweight adults. Milk is also an excellent source of calcium that can contribute to proper bone formation and maintenance of bone health. Milk is not only consumed for its nutritional value, but milk has established itself as a beverage commonly consumed in daily diets among people of all ages.

[0004] Milk contains a large amount of milk protein. Milk protein is a good natural source of protein nutritionally. Protein is essential in the diet because it is a vital component of body tissues and is necessary for repair and the construction of new tissue. Milk protein is well absorbed in the intestinal tract and contains all the amino acids the body needs.

[0005] The milk fat globule membrane (MFGM) is a complex structure in mammalian milk, primarily composed of lipids and proteins, that surrounds fat globules. It is a source of several bioactive compounds, including phospholipids, glycolipids, and glycoproteins that may play important functional roles in the brain and gut. It has been found to be antibacterial, anti-inflammatory, and anticholesterolemia-lowering, and is safe to use as a supplement.

[0006] Therefore, while milk contains a variety of components with excellent nutritional value, its full potential has not been utilized until now. There is a constant and long-term need to develop dairy products that utilize milk components to provide novel nutritional compositions that support the improvement of physical performance in humans. [Overview of the project]

[0007] The object of this disclosure is to provide a dairy product having high content of both milk protein and MFGM in order to solve the above problems. In particular, the dairy product has a milk protein content of at least 30% by weight on a dry matter basis and an MFGM content of at least 3% by weight on a dry matter basis. The disclosure also provides milk-based food products containing the dairy product and the use of the dairy product for producing milk-based food products. The disclosure also provides a method for producing the dairy product, the dairy product produced by the said method, and the milk-based food product produced from the dairy product.

[0008] The object of this disclosure is achieved by dairy products, milk-based food products, uses, and methods characterized by the content described in the independent claims. Preferred embodiments of this disclosure are disclosed in the dependent claims. [Brief explanation of the drawing]

[0009] In the following, the disclosure will be described in more detail by means of preferred embodiments with reference to the attached drawings.

[0010] [Figure 1] Figure 1 shows an exemplary process described herein. [Figure 2] Figure 2 shows an exemplary process described herein. [Figure 3] Figure 3 shows the flowchart of the clinical trial described in Example 3. [Figure 4] Figure 4 illustrates the beneficial effect of MFGM-containing powder on the activity of C. elegans with aging and protein toxicity. A) Activity of wild-type (N2) adults (7 days after hatching) treated with Ctrl, protein powder 1, and protein powder 2 on day 4. B) Activity of adult Aβ1-42 strain (GMC101) treated with protein powder 1 and protein powder 2 on day 2, compared to Ctrl-treated Aβ1-42 and control (CL2122) strains. In A and B, protein powder 1 and protein powder 2 were dissolved in H2O (1 mg / ml) and spread on the surface of NGM agar plates (10 cm NGM agar plates with 2 mL of powder solution). H2O was used as a control. After drying the plates, E. coli OP50 was added as a food source. The activity of C. elegans was measured in 96-well plates using a wMicroTracker. Each point represents a group of 10 individuals (n=240 (A) and n=120 (B) individuals per condition, *p<0.05, ****p<0.0001, one-way ANOVA with Tukey's test). [Modes for carrying out the invention]

[0011] As used herein, the term “dairy product” refers to a product derived from milk that contains milk protein. The term “dairy product” may thus be derived from milk raw materials such as milk in its raw or concentrated form or pre-treated in any desired manner, such as by heat treatment, and from a combination of milk and whey. Dairy products may be supplemented with ingredients commonly used in the preparation of milk-based foods, such as fat, protein, ash (minerals), or sugar fractions. Dairy products or milk raw materials used in the manufacture of dairy products may be treated, for example, by lactose removal. Dairy products may thus be derived from milk raw materials such as buttermilk, whole milk, cream, low-fat milk, ultrafiltered milk, diafiltered milk, microfiltered milk, whey-deproteinized milk, milk reconstituted from milk powder, organic milk, or a combination thereof, or a dilution of any of these. Milk raw materials and dairy products may be derived from cows, sheep, goats, camels, horses, or any other animal that produces milk suitable for nutritional purposes. In this specification, dairy products contain both milk proteins and MFGMs. In other words, the dairy products described herein are manufactured from milk raw materials containing both milk proteins and MFGMs.

[0012] In this specification, the terms “milk protein” and “protein” may be used interchangeably.

[0013] As used herein, terms such as “dairy-based food product” and “dairy-based food product” refer to products containing milk-derived ingredients. For example, a dairy-based food product may contain, be manufactured from, or use a dairy product described herein.

[0014] As used herein, terms such as "lactose-free" and "lactose-free" refer to dairy products with a lactose content of 0.5 g / serving or less (e.g., 0.5 g / 244 g for liquid dairy products, approximately 0.21% lactose content or less), but with a lactose content of 0.5% (w / w) or less. Lactose can be removed from milk by any method known in the art, such as membrane technologies using one or more different membrane filtration methods including microfiltration, ultrafiltration, nanofiltration, diafiltration, and reverse osmosis; lactose hydrolysis; chromatography; precipitation; or any combination of these in one or more steps. Any lactase enzyme known in the art for lactose hydrolysis can be used.

[0015] As used herein, the terms “butter milk,” “buttermilk,” and “butter serum” refer to the liquid product obtained by churning cream for butter production. When butter is churned, the milk fat globules in the cream are broken down, and MFGMs are released into the liquid portion of the cream. This liquid is then separated from the solid butter and is commonly called butter serum or butter milk. Butter serum can contain large amounts of MFGMs and is a potential source of MFGMs for food products that require this ingredient. Cream is produced by separating dairy raw materials, such as raw milk, into cream and skim milk. The fat cream may then be churned to become butter and butter milk. A typical composition of lactose-free butter milk is as follows: dry matter 9 wt-%, protein 3 wt-%, lactose <0.01 wt-%, ash 0.7 wt-%, fat 0.6 wt-%, and phospholipids in the range of 0.1 to 0.15 wt-%. Typically, buttermilk has a fat content of 0.5 to 2.5 wt-% and a dry matter content of 8 to 11 wt-%. The composition of buttermilk differs from skim milk, which contains MFGM components such as phospholipids, sphingolipids, and glycoproteins. Lactose-free buttermilk is produced when lactose-free butter is churned from lactose-free cream. In the lactose-free butter production process, raw milk is typically first enzymatically treated to hydrolyze lactose into monosaccharides, and then the enzymatically hydrolyzed lactose cream is churned to produce butter and buttermilk.

[0016] In some embodiments, the disclosure relates to dairy products having high content of both milk protein and MFGM. In particular, the dairy products have a milk protein content of at least 30% by weight and an MFGM content of at least 3% by weight by weight on a dry matter basis. Optionally, the dairy products may have a lactose content of less than 1% by weight, preferably less than 0.1% by weight, and more preferably less than 0.01% by weight.

[0017] We have surprisingly found that dairy products containing MFGM and protein provide a nutritional composition with special nutritional value. MFGM supplementation may stimulate the development of neuromuscular junctions, which are important structures of motor units involved in physical movement. An increase in active motor units may lead to improvements in physical functions such as walking activity, physical agility, leg muscle mass, and muscle fiber velocity.

[0018] In a further embodiment, the milk proteins contained in the dairy product may be partially hydrolyzed. Hydrolysis of the milk proteins may be achieved by any method known in the art. Any suitable protease enzyme can be used for hydrolysis. Enzymatic degradation of proteins by enzymes obtained from commonly known enzyme sources such as plants and microorganisms is commonly known in the art, and this process involves adding one or more protease enzymes or a mixture thereof to milk so that the protein is broken down into peptides or amino acids or both.

[0019] In a 12-week randomized controlled trial in older women (≥70 years) described herein, participants were provided with milk-based food products high in both MFGM and hydrolyzed milk protein. Since many older adults consume less protein than recommended, the objective of this study was to test whether milk-based food products high in both MFGM and hydrolyzed milk protein improve physical performance in older women consuming less protein than recommended at baseline. As a result, in the Short Physical Performance Battery (SPPB) test, total SPPB scores differed significantly between the control and intervention groups, with the intervention group showing superiority (p=0.020). The largest difference was observed in the balance test within the SPPB. Protein intake significantly increased in the intervention group (+14g) compared to the control group (-1g). This result suggests that the combination of MFGM and protein may improve balance-related physical performance in older women. In particular, both sarcopenia and frailty increase the risk of mobility impairment, falls, poor physical function and reduced quality of life, institutionalization, and premature death in older adults. Improving physical performance will help alleviate or overcome these disabilities.

[0020] Observations of improvements in physical performance in humans were demonstrated through experiments using the nematode Caenorhabditis elegans, a model organism widely used in aging research due to its conserved genome and proteome, as well as the occurrence of age-related human-like physical changes at the tissue, cellular, and molecular levels. The data reported herein show that milk-based products (protein powders) high in both MFGM and hydrolyzed milk protein enhance the physiological activity of C. elegans.

[0021] Although not limited to one theory, consuming dairy products that have both (milk) protein and MFGM in high amounts is thought to improve body function. Insufficient intake of energy and protein may accelerate muscle loss, while sufficient intake of protein and MFGM may suppress the decline in muscle mass and strength, particularly age-related decline in muscle mass and strength in the elderly. This effect is also thought to be synergistic because both MFGM supplementation and increased availability of amino acids from protein stimulate the development of the neuromuscular junction, providing a combined effect greater than the sum of the individual effects of MFGM and protein.

[0022] We further observed that the milk proteins present in dairy products may be partially hydrolyzed, resulting in protein-hydrolyzed dairy products. When the protein is partially hydrolyzed, the body function improving effect of the dairy product may still be even clearer. Hydrolyzed milk proteins are absorbed faster than intact proteins, further increasing amino acid availability after ingestion. This may increase the postprandial muscle protein synthesis reaction, particularly in the elderly, leading to improved body performance.

[0023] In the present disclosure, protein hydrolysis of milk can be achieved by any method known in the art. Any suitable protease enzyme can be used for hydrolysis. Enzymatic degradation of proteins by enzymes obtained from generally known sources of enzymes such as plants and microorganisms is generally known in the art, and this process involves adding one or more protease enzymes or a mixture thereof to milk such that the protein is degraded into peptides or amino acids or both. For example, enzymes suitable for protein hydrolysis in the present disclosure are Alcalase 2.4L FG protease (Novozymes Inc., Denmark) and Flavourzyme 1000 L (Novozymes Inc., Denmark) and mixtures thereof.

[0024] In one aspect, the degree of protein hydrolysis in the dairy product is at least 2 mg of free tyrosine / g of protein. Preferably, the degree of protein hydrolysis in the dairy product is at least 3 mg of free tyrosine / g of protein, more preferably at least 4 mg of free tyrosine / g of protein. In a further embodiment, the degree of protein hydrolysis in the dairy product is at least 5 mg, 6 mg, 7 mg, 8 mg, 9 mg, 10 mg, 11 mg, 12 mg, 13 mg, 14 mg, 15 mg, 20 mg, 25 mg, 30 mg, 35 mg, 40 mg, 45 mg, or 48 mg of free tyrosine / g of protein, but does not exceed 50 mg of free tyrosine / g of protein. In a further embodiment, the degree of protein hydrolysis in the dairy product is at least 2 mg of free tyrosine / g of protein, but does not exceed 5 mg, 6 mg, 7 mg, 8 mg, 9 mg, 10 mg, 11 mg, 12 mg, 13 mg, 14 mg, 15 mg, 20 mg, 25 mg, 30 mg, 35 mg, 40 mg, 45 mg, 48 mg or 50 mg of free tyrosine / g of protein.

[0025] In one aspect, the degree or extent of protein hydrolysis of the dairy product is free tyrosine per gram of protein between 2 mg and 15 mg. In another aspect, the degree or extent of protein hydrolysis of the dairy product is free tyrosine per gram of protein between 5 mg and 50 mg, or between 2 mg and 50 mg or between 2 mg and 40 mg. The range of the free tyrosine corresponds to a low degree of proteolysis.

[0026] The degree of protein hydrolysis in the dairy product may be measured by a method modified from Matsubara et al. (1958). The soluble tyrosine content is obtained as mg tyrosine / liter of dairy product by Matsubara's method. This is subsequently converted to mg tyrosine / g of protein by determination of the protein content / liter of dairy product.

[0027] In some embodiments, the dairy products described herein may have MFGM in a weight ratio of about 0.05 to about 0.4, preferably about 0.1 to about 0.3, relative to protein.

[0028] In a further embodiment, the dairy product described herein has a milk protein content in dry matter of 30% to 90% by weight, preferably 35% to 90% by weight, more preferably 35% to 80% by weight, and most preferably 40% to 80% by weight. Alternatively, the MFGM content in dry matter of 3% to 30% by weight, preferably 4% to 30% by weight, more preferably 4% to 25% by weight, and most preferably 5% to 25% by weight.

[0029] It should also be understood that dairy components such as milk protein, MFGM, and optionally lactose may make up to 100% of the total weight of the dry matter.

[0030] In further embodiments, the dairy products described herein may have protein in a weight ratio of about 3.0 to about 25, preferably about 5.0 to about 20, relative to ash. Furthermore, or alternatively, the dairy products described herein may have MFGM in a weight ratio of about 0.6 to about 10, preferably about 1.0 to about 5.0, relative to ash. The amount of ash reflects the mineral content of the dairy product. The mineral content affects the flavor characteristics of the dairy product, and the disclosed ranges of the weight ratios of protein to ash and MFGM to ash impart a desirable flavor to the dairy product.

[0031] In some embodiments, the dairy products described herein may have protein in a weight ratio of about 3 to about 10, preferably about 4 to about 6, relative to fat. The disclosed range of the weight ratio of protein to fat imparts good sensory characteristics to the dairy products.

[0032] The content of one or more of the following—milk protein in dry matter, MFGM in dry matter, MFGM to protein, protein to ash, and MFGM to ash by weight—provides a dairy product with excellent nutritional value, as described above. Consumption of the product may provide increased satiety, stabilization of blood glucose levels, decreased sugar cravings, and assistance in weight control. The dairy product also possesses good sensory characteristics and a pleasant flavor, and is well tolerated in consumption and digestion.

[0033] The nutritional value derives from MFGMs present in the milk raw materials and from the dairy products produced therefrom. It also derives from the abundant milk proteins present in the dairy products. Both MFGMs and proteins have been considered to have synergistic effects based on both physiological and compositional foundations. The synergistic physiological basis associated with MFGM supplementation and increased amino acid availability from proteins is as described above.

[0034] For example, compared to conventional dairy products, the dairy products described herein have higher MFGM and protein content. Furthermore, compared to conventional dairy products, the dairy products have little to no off-flavor. This effect of improved taste is particularly evident when lactose-free dairy ingredients are used in the production of dairy products.

[0035] Furthermore, compared to conventional dairy products, the dairy products described herein contain reduced amounts of carbohydrates such as monosaccharides. This improves the processability of the dairy products, for example, by reducing or preventing browning caused by the Maillard reaction, thereby providing improved properties in heat treatment of the dairy products. This also facilitates easier drying of the dairy products. Moreover, the occurrence of the Maillard reaction may have detrimental effects on the functionality and digestibility of proteins. Therefore, the reduced amount of Maillard reaction in dairy products also provides a compositional basis for synergistic effects in the dairy products.

[0036] In some embodiments, the weight ratio of carbohydrates to protein in the dairy products described herein is about 0.9 or less. Preferably, the weight ratio of carbohydrates to protein in the dairy products is in the range of 0.01 to 0.9, more preferably 0.01 to 0.5, and most preferably 0.02 to 0.4. The weight ratio of carbohydrates to protein in the dairy products may also be at least 0.01, 0.02, 0.03, 0.04, 0.05, 0.06, 0.07, 0.08, 0.09, 0.1, 0.15, 0.2, 0.25, or 0.3. Furthermore, or otherwise, the weight ratio of carbohydrates to protein in the dairy products may be up to 0.4, 0.5, 0.6, 0.7, 0.8, or 0.9.

[0037] Furthermore, protein hydrolysis reduces the viscosity of dairy products. This makes them less likely to adhere to and accumulate on surfaces of equipment such as heat exchange surfaces, thus facilitating easier processing of dairy products and benefiting the product. On heated surfaces, deposits of dairy components may dry out completely, causing undesirable flavor changes. Also, reduced viscosity may make dairy products easier to consume and / or ingest and may enhance the adsorption of dairy components in the intestinal tract. The enhanced palatability and adsorption may add a further synergistic compositional basis, improving the availability of MFGM and amino acids.

[0038] Due to their improved flavor profiles and processing characteristics, the dairy products described herein can be used as dairy ingredients in the manufacture of all types of dairy-based food products, including powders, dairy-based beverages, fermented dairy products and / or fermented fresh products. In other words, or otherwise, the dairy-based food products include the dairy products described herein. Dairy-based food products include protein powders, milkshakes, dairy shot drinks, yogurt, fermented milk, viili, fermented cream, sour cream, crème fraîche, quark, and kefir.

[0039] Therefore, in certain embodiments, the present disclosure relates to milk-based food products manufactured from or containing the dairy products described herein. The milk-based food products may contain at least 20% (w / w), preferably at least 30% (w / w), more preferably at least 40% (w / w), and most preferably at least 50% (w / w) of the dairy products.

[0040] In another aspect, the disclosure relates to the use of the dairy products described herein for the manufacture of dairy-based food products. Dairy-based food products may be selected from powders, dairy-based beverages, fermented dairy products and / or fermented fresh products. Dairy-based food products may be protein powders, milkshakes, dairy shot drinks, yogurt, fermented milk, viili, fermented cream, sour cream, crème fraîche, quark, or kefir.

[0041] We have found, surprisingly, that buttermilk, produced from dairy ingredients such as cream separated from raw milk, can be successfully used as a dairy ingredient for the production of the dairy products described herein. Buttermilk is typically not efficiently used in the production of traditional dairy products such as yogurt and cheese due to the development of off-flavors, such as spoiled taste and / or bitterness. This effect may be particularly evident when buttermilk is produced by churning ordinary non-lactose hydrolyzed cream. Removal of lactose before cream separation and / or cream churning may reduce the development of off-flavors.

[0042] Therefore, in some embodiments, the dairy products described herein are made from buttermilk, preferably lactose-free buttermilk. In other words, buttermilk or lactose-free buttermilk is used as a dairy ingredient for the dairy products.

[0043] In another embodiment, the disclosure relates to a method for producing a dairy product having high content of both milk protein and MFGM. In particular, the dairy product has a milk protein content of at least 30% by weight and an MFGM content of at least 3% by weight by weight on a dry matter basis. Optionally, the dairy product may have a lactose content of less than 1% by weight, preferably less than 0.1% by weight, and more preferably less than 0.01% by weight. The method comprises subjecting a milk raw material containing both milk protein and MFGM to ultrafiltration and recovery of the ultrafiltration residue.

[0044] It should also be understood that dairy components such as milk protein, MFGM, and optionally lactose may make up to 100% of the total weight of the dry matter.

[0045] Any method known in the art for measuring MFGM concentration may be used. In this specification, polar lipids were analyzed according to Jukkalo et al. 2019, and the MFGM concentration was calculated by multiplying the concentration of polar lipids by 3.

[0046] In some embodiments, the method of this disclosure includes a step of diafiltration. Diafiltration can use fractions of milk from different membrane processes, such as tap water or permeate or residue, fractions separated by chromatography, or a combination thereof, or a dilution thereof. The diafiltration medium (diawater) may also be derived from another process. In diafiltration, small-sized molecules such as monosaccharides and monovalent minerals are removed into the permeate, while large-sized molecules such as proteins and lipids including MFGMs are retained in the residue. Calcium also remains mainly associated with proteins. Ultrafiltration including diafiltration is a gentle separation method that preserves the integrity of MFGM spheres and keeps their size distribution stable. The increase in protein content and decrease in monosaccharide content provides a dairy product that dries easily.

[0047] In some embodiments, in the method of the present disclosure, lactose removal is achieved before, during, and / or after ultrafiltration. In other words, lactose removal is achieved i) before ultrafiltration, ii) during ultrafiltration, iii) after ultrafiltration, or iv) any combination of any two or more of i) to iii). That is, the dairy raw material used in the method may be lactose-free. Alternatively, lactose removal may be performed on the dairy raw material before ultrafiltration, or on the residue recovered from ultrafiltration. Lactose removal may be performed during ultrafiltration, such that lactose is hydrolyzed before ultrafiltration and the resulting monosaccharides are removed into the permeate. Alternatively, ultrafiltration may be designed so that lactose is removed into the permeate without prior hydrolysis. Methods for removing lactose from dairy products are known in the art and may be employed by those skilled in the art to achieve lactose-free dairy products. Alternatively, during and after ultrafiltration, lactose partially passes into the ultrafiltration permeate, while the lactose retained in the ultrafiltration residue is subjected to enzymatic hydrolysis.

[0048] In some embodiments, the method of the present disclosure further includes a step of partially hydrolyzing the milk proteins contained in the ultrafiltration residue. Optionally, if lactose is hydrolyzed after ultrafiltration, protein hydrolysis may be achieved concurrently with lactose removal.

[0049] Figure 1 shows an overview of the exemplary method described herein. In Figure 1, the milk raw material is pasteurized and subjected to ultrafiltration, including diafiltration. The residue is treated by protein hydrolysis to achieve hydrolysis of a portion of the milk proteins. The protein hydrolysis step may optionally include lactose hydrolysis to achieve a lactose-free product.

[0050] In one embodiment, the degree of protein hydrolysis in the method is at least 2 mg free tyrosine / g protein. Preferably, the degree of protein hydrolysis is at least 3 mg free tyrosine / g protein, more preferably at least 4 mg free tyrosine / g protein. In a further embodiment, the degree of protein hydrolysis is at least 5 mg, 6 mg, 7 mg, 8 mg, 9 mg, 10 mg, 11 mg, 12 mg, 13 mg, 14 mg, 15 mg, 20 mg, 25 mg, 30 mg, 35 mg, 40 mg, 45 mg, or 48 mg free tyrosine / g protein, but not exceeding 50 mg free tyrosine / g protein. In further embodiments, the degree of protein hydrolysis is at least 2 mg of free tyrosine / g protein, but does not exceed 5 mg, 6 mg, 7 mg, 8 mg, 9 mg, 10 mg, 11 mg, 12 mg, 13 mg, 14 mg, 15 mg, 20 mg, 25 mg, 30 mg, 35 mg, 40 mg, 45 mg, 48 mg, or 50 mg of free tyrosine / g protein.

[0051] In one embodiment, the degree or extent of protein hydrolysis is between 2 mg and 15 mg of free tyrosine per gram of protein. In another embodiment, the degree or extent of protein hydrolysis is between 5 mg and 50 mg, or between 2 mg and 50 mg, or between 2 mg and 40 mg of free tyrosine per gram of protein.

[0052] In one embodiment, the protein hydrolysis in the method of this disclosure is carried out until the degree of protein hydrolysis is at least 2 mg tyrosine / g protein, preferably at least 3 mg / g protein. The soluble tyrosine content may be measured by the method modified from Matsubara et al. (1958) as described above.

[0053] In a further embodiment, the method of the present disclosure, the dairy product has MFGM in a weight ratio of about 0.05 to about 0.4, preferably about 0.1 to about 0.3, relative to the protein.

[0054] In further embodiments, in the method described herein, the protein content in dry matter is in the range of 30% to 90% by weight, preferably in the range of 35% to 90% by weight, more preferably in the range of 35% to 80% by weight, and most preferably in the range of 40% to 80% by weight. Furthermore, or alternatively, the MFGM content in dry matter is in the range of 3% to 30% by weight, preferably in the range of 4% to 30% by weight, more preferably in the range of 4% to 25% by weight, and most preferably in the range of 5% to 25% by weight.

[0055] It should also be understood that dairy components such as milk protein, MFGM, and optionally lactose may make up to 100% of the total weight of the dry matter.

[0056] In addition, in further embodiments, the dairy product in the method of the present disclosure has protein in a weight ratio of about 3.0 to about 25, preferably about 5.0 to about 20, relative to ash. Furthermore, or alternatively, the dairy product has MFGM in a weight ratio of about 0.6 to about 10, preferably about 1.0 to about 5.0, relative to ash.

[0057] In further embodiments, the method described herein involves a dairy product having protein in a weight ratio of about 3 to about 10, preferably about 4 to about 6, relative to fat.

[0058] In the method described herein, the dairy ingredient may be buttermilk or lactose-free buttermilk. Furthermore, the dairy ingredient in the dairy product of this disclosure may be buttermilk or lactose-free buttermilk.

[0059] In some embodiments, the dairy ingredient used in the dairy products of the present disclosure or in the methods of the present disclosure is buttermilk. Suitable buttermilk is derived from the churning of sweet cream, i.e., uncultured cream, when the resulting buttermilk is sweet buttermilk. Suitable buttermilk is also derived from the churning of cultured cream when the resulting buttermilk is cultured cream buttermilk.

[0060] In another embodiment, the dairy ingredient in the dairy products of the present disclosure or the dairy ingredient used in the methods of the present disclosure is lactose-free buttermilk. In one embodiment of the present disclosure, the ingredient is lactose-free buttermilk optionally containing about 9 wt-% dry matter, about 3 wt-% protein, <0.01 wt-% lactose, 0.7 wt-% ash, 0.6 wt-% fat, and phospholipids in the range of 0.1 to 0.15 wt-%.

[0061] In further embodiments, the dairy raw material for the dairy products of the present disclosure or the dairy raw material used in the methods of the present disclosure is buttermilk containing 31.5 to 35.5% (w / w) of protein on a dry matter basis, 48.5 to 53.8% (w / w) of lactose on a dry matter basis, 5.5 to 27% (w / w) of fat on a dry matter basis, and 1.1 to 6.7% (w / w) of polar milk lipids on a dry matter basis.

[0062] Furthermore, it should be understood that dairy components such as milk proteins, lactose, and milk polar lipids may together constitute up to 100% of the dry matter weight.

[0063] In further embodiments, the dairy raw material for the dairy products of the present disclosure or the dairy raw material used in the methods of the present disclosure is buttermilk containing 31.5 to 35.5% (w / w) of protein on a dry matter basis, 48.5 to 53.8% (w / w) of lactose on a dry matter basis, 5.5 to 13.1% (w / w) of fat on a dry matter basis, and 1.1 to 2.1% (w / w) of polar milk lipids on a dry matter basis.

[0064] It should also be understood that dairy components such as milk protein, lactose, fat, and milk polar lipids may together constitute up to 100% of the dry matter weight.

[0065] In addition, according to further embodiments, the dairy raw material for the dairy products of the present disclosure or the dairy raw material used in the methods of the present disclosure is lactose-free buttermilk containing 31.5 to 35.5% (w / w) of protein on a dry matter basis, 48.5 to 53.8% (w / w) of carbohydrates (mainly monosaccharides) on a dry matter basis, 5.5 to 27% (w / w) of fat on a dry matter basis, and 1.1 to 6.7% (w / w) of polar milk lipids on a dry matter basis.

[0066] It should also be understood that dairy product components such as milk proteins, carbohydrates, fats, and polar milk lipids may together constitute up to 100% of the dry matter weight.

[0067] In further embodiments, the dairy raw material for the dairy products of the present disclosure or the dairy raw material used in the methods of the present disclosure is lactose-free buttermilk containing 31.5 to 35.5% (w / w) of protein on a dry matter basis, 48.5 to 53.8% (w / w) of carbohydrates (mainly monosaccharides) on a dry matter basis, 5.5 to 13.1% (w / w) of fat on a dry matter basis, and 1.1 to 2.1% (w / w) of polar milk lipids on a dry matter basis.

[0068] It should also be understood that dairy product components such as milk proteins, carbohydrates, fats, and polar milk lipids may together constitute up to 100% of the dry matter weight.

[0069] Dairy products manufactured or obtained by the methods disclosed herein are also disclosed. In another embodiment, milk-based food products comprising or manufactured from such dairy products, and milk-based food products manufactured or obtained by the methods disclosed herein are also disclosed. The milk-based food products may contain at least 20% (w / w), preferably at least 30% (w / w), more preferably at least 40% (w / w), and most preferably at least 50% (w / w) of dairy products.

[0070] As an example, Figure 2 outlines an exemplary method described in this disclosure for producing a milk-based food product from dairy products. Further ingredients may be mixed with the dairy products, and the mixture may be processed, homogenized, and packaged to achieve an extended shelf life (ESL) of the food product. Alternatively, the dairy products may be dried to a powder. Any drying method known in the art may be used as a means for this purpose. Example 2 provides further details of an exemplary milk-based food product.

[0071] Therefore, in some embodiments, the methods of the present disclosure further include subjecting the ultrafiltration residue to shelf-life extension (ESL) treatment and homogenization in order to produce a milk-based food product.

[0072] In a further embodiment, the method of the present disclosure further comprises subjecting the ultrafiltration residue to evaporation and / or spray drying in order to produce a powder.

[0073] In further embodiments, the disclosure relates to dairy products or dairy-based food products made from dairy products or dairy-based food products containing dairy products for use in improving or maintaining physical performance in subjects. The dairy products contain at least 30% milk protein content by weight on a dry matter basis and at least 3% milk fat globule membrane (MFGM) content by weight on a dry matter basis.

[0074] In another aspect, the disclosure relates to a method for improving or maintaining physical performance in a subject. The method comprises administering a dairy product or a milk-based food product made from a dairy product or a milk-based food product containing a dairy product to a subject. The dairy product contains at least 30% milk protein by weight on a dry matter basis and at least 3% milk fat globule membrane (MFGM) by weight on a dry matter basis.

[0075] Without repeating here, all embodiments of the dairy products disclosed above also apply to dairy products or milk-based food products made from dairy products or containing dairy products for use in improving or maintaining physical performance in subjects, as well as methods for improving or maintaining physical performance in subjects. These embodiments of the dairy products include embodiments relating to lactose content, hydrolysis and degree of hydrolysis, weight ratio of MFGM to protein, milk protein content in dry matter, MFGM content in dry matter, weight ratio of protein to ash, weight ratio of MFGM to ash, weight ratio of protein to fat, and weight ratio of carbohydrates to protein.

[0076] The target population is preferably human, but dairy products are also suitable for animals, including domesticated animals, pets, livestock, and working animals. Human subjects may be elderly humans aged at least 65 or 70 or 75 years, or adult humans aged at least 18 or 20 or 25 years.

[0077] In this specification, improving or maintaining physical performance includes one or more of a) through h): a) To improve or maintain mobility, b) To improve or maintain balance, c) To improve or maintain walking activity, d) To improve or maintain physical agility, e) To alleviate or prevent sarcopenia, f) To improve or maintain one or more of the following: muscle strength, muscle mass, muscle density, muscle function, and muscle fiber velocity. g) To improve or maintain weight control, h) To mitigate or reduce the risk of one or more of the following: impaired mobility, falls, poor physical function, decreased muscle mass, decreased strength, reduced quality of life, institutionalization, and premature death.

[0078] As used herein, the term "or" has both the meanings of "and" and "or" (i.e., "and / or"). Furthermore, the singular noun meaning includes the plural noun meaning, and therefore, unless otherwise specified, a singular term may also have its plural meaning. In other words, the terms "a" or "an" may mean one or more.

[0079] As used herein, the term “comprising” includes the broader meanings of “including,” “containing,” and “comprehending,” as well as the narrower expressions of “consisting of” and “consisting only of.”

[0080] The embodiments described below are illustrative of the embodiments of the present disclosure and are not intended to limit the present disclosure. The present disclosure is also described with reference to the drawings. [Examples]

[0081] Example 1 Production of dairy products with high protein content and high MFGM content

[0082] Lactose-free buttermilk was obtained by churning butter and buttermilk with lactose-free cream. The lactose-free cream was pasteurized and treated with lactase until the lactose content was less than 0.5% (w / w).

[0083] Lactose-free buttermilk was pasteurized (79°C, 180 seconds) and treated by ultrafiltration including diafiltration to obtain the permeate and residue. The process flowchart is shown in Figure 1. Diafiltration is a technique that uses ultrafiltration and the addition of diawater to reduce the concentration of low molecular weight components in a solution containing larger biomolecules. The diafiltration permeate contains monovalent mineral ions and monosaccharides. Removing these low molecular weight components from the buttermilk works, for example, to reduce or eliminate off-flavors. The diafiltration residue is a protein concentrate containing milk proteins and MFGMs. The diafiltration residue was subjected to protease-mediated protein hydrolysis (typically at 6°C, 23 hours). The resulting dairy product was lactose-free, partially protein-hydrolyzed, high-protein, high-MFGM product.

[0084] Protein hydrolysis was performed according to patent EP2632277B1, and the degree of protein hydrolysis was controlled to 4.3 mg free tyrosine / g protein when analyzed using a modified method of Matsubara et al. (1958). Alcalase 2.4 L FG protease (Novozymes Inc., Denmark) and Flavourzyme 1000 L (Novozymes Inc., Denmark) were used as proteases. Samples were analyzed after boiling at 100°C for 4 minutes and centrifuging. After centrifugation (3000 rcf, 15 minutes), soluble tyrosine was determined from the supernatant. The tyrosine content was obtained as mg tyrosine / liter of milk raw material by Matsubara's method. This was then converted to mg tyrosine / g protein by determining the protein content / liter of milk raw material.

[0085] Example 2 Dairy products as ingredients in dairy-based food products

[0086] The high-protein, high-MFGM dairy product described in Example 1 was further processed into two types of milk-based food products: a milkshake and a protein powder. A flowchart of the process is shown in Figure 2.

[0087] A milkshake was prepared with the following ingredients: 91.5 wt-% high-protein, high-MFGM dairy product from Example 1; 6.5 wt-% sugar (sucrose); 1.6 wt-% cocoa powder; 0.067 wt% salt; 0.02 wt-% carrageenan; and 0.3 wt-% flavoring. The ingredients were combined and subjected to high-shear mixing. The mixture was then preheated to 75°C, subjected to direct shelf-life extension (ESL) treatment (127°C, 1 second), homogenized at a pressure of 160 bar, cooled to 20°C, and provided as a milkshake product ready for packaging.

[0088] The high-protein, high-MFGM dairy product from Example 1 was subjected to pasteurization (90°C, 1 minute), evaporation, and spray drying to provide a protein powder product ready for packaging, thereby preparing the protein powder.

[0089] The composition of both milk-based food products was analyzed. The results and analytical methods are shown in Table 1. Polar lipids were analyzed according to Jukkola et al. 2019. MFGM concentration was calculated by multiplying the polar lipid concentration by 3. The amount of carbohydrates was calculated by subtracting the amounts of fat, ash, and protein from the dry matter. The protein content relative to weight in dry matter was 45.9% for the milkshake and 74.0% for the protein powder. The MFGM content relative to weight in dry matter was 7.1% for the milkshake and 15.7% for the protein powder. The weight ratio of MFGM to protein was 0.16 for the milkshake and 0.21 for the protein powder. The weight ratio of MFGM to ash was 1.3 for the milkshake and 2.7 for the protein powder. The weight ratio of protein to ash was 8.5 for the milkshake and 12.6 for the protein powder. The weight ratio of carbohydrates to protein was 0.9 in the milkshake and 0.1 in the protein powder. In the milkshake, components added during production may affect some of the analytical results, for example, by increasing the amount of dry matter. Table 1. Composition of high-protein, high-MFGM milk-based food products. Percentages are given as wt-%. NA = Not analyzed. [Table 1]

[0090] Example 3 Clinical trials on improving physical performance in elderly women

[0091] Sarcopenia is common in people over 70 years of age, and its prevalence increases with further aging. Our objective is to test whether milk-based food products high in both milk fat globule membrane (MFGM) and protein improve physical performance in older women.

[0092] method Study Participants: 101 elderly, home-dwelling women (≥70 years) were recruited for the study under the selection and exclusion criteria shown in Table 2. Sarcopenia was screened using the SARC-F questionnaire (Malmstrom et al. 2013). Participants were excluded from the study if they scored 0 points on the questionnaire, had diagnosed memory impairment or poor cognitive function with a Mini-Mental State Examination (MMSE) score <24 (Folstein et al. 1975), or were unable to move independently. Oral and written informed consent was obtained from participants. The study was conducted in accordance with the guidelines of the Declaration of Helsinki, and the study protocol was approved by the Medical Department of Helsinki University Hospital and the City of Helsinki (nr. HUS / 3022 / 2020). Table 2. Selection and Exclusion Criteria for Study Subjects [Table 2]

[0093] Study Protocol: Participants were randomly assigned to either an intervention or control group using a computer-based program developed by a statistician. The intervention group received a milk-based food product containing MFGM and protein daily for 12 weeks during the trial. In addition, both groups were encouraged to perform a simple five-movement exercise routine voluntarily each day during the trial. To monitor adherence to the advice, participants completed daily tracking sheets reporting whether they consumed the milk-based food product and / or performed the exercise.

[0094] Advice: A trained nutritionist advised participants in the intervention group on the consumption of dairy-based food products offered in the trial. The nutritionist advised participants with a BMI > 23 kg / m² 2 If the participant met the criteria, they were encouraged to replace a snack they normally consumed in their daily diet (e.g., bread or pastry) with the test product. 2 If this was the case, participants were encouraged to consume dairy-based food products in addition to their regular diet.

[0095] Milk-based food products: We provided participants in the intervention group with two types of milk-based food products: one was a 250 mL chocolate milkshake and the other was a 30 g individually packaged protein powder. Both the powder and the milkshake were prepared from ultrafiltered protein hydrolyzed lactose-free buttermilk concentrate, as described in Examples 1 and 2. The lactose content of the buttermilk concentrate was <0.01%. The single-serving size of both products contained the same amount of protein (23 g) and similar amounts of MFGM (3.9 g powder and 3.6 g milkshake).

[0096] Exercise Routine: During the baseline visit, each participant in both groups was taught a short five-movement exercise routine and encouraged to perform it daily. The routine was designed by the Age Institute, a non-governmental organization specializing in maintaining leg muscle mass and strength and dedicated to improving healthy aging (https: / / www.ikainstituutti.fi / in-english / ). The exercise routine is available at the following link: https: / / www.ikainstituutti.fi / content / uploads / 2021 / 02 / KAVELY_KEVYEMMAKSI_ENG_saav0.pdf

[0097] Measurements: Participants were followed for 3 months. The primary outcome of the study was the difference in change in the five-time sit-to-stand test between the intervention and control groups. The five-time sit-to-stand test was measured at baseline and during the final visit at 3 months. The test is an indicator of muscular endurance and agility and a good predictor of mobility impairment and falls in older adults living at home. During the test, participants stood up and sat down five times on a hard chair as quickly as possible with their arms crossed in front of their chest (Jones et al. 2013). The time required to complete the five cycles was measured. The test is also part of the Short-Time Physical Function Battery (SPPB) test, which also includes gait speed and balance tests (Guralnik ym. 1994). The entire SPPB test was included in the measurements. Grip strength was measured using a dynamometer (Saehan DHD-1 digital dynamometer) with a standard protocol.

[0098] Cognitive function was measured using the Trailmaking Test (TMT) A and B, which test attention and psychomotor speed (Reitan et al. 1958). The TMT-B test also requires good executive function (Reitan et al. 1958). Health-related quality of life was assessed using the RAND-36 test, which is also effective for Finns (Brazier ym. 1993, Aalto ym. 1997).

[0099] To determine whether potential participants met the protein intake selection criteria (protein intake < 1.2 g / kg body weight (BW) / d), energy and protein intake were measured using a 3-day dietary record prior to the baseline visit. Additionally, the 3-day dietary record was collected at the end of the study to determine whether the use of dairy-based food products increased participants' protein and energy intake. Participants completed a background questionnaire including questions about lifestyle, overall health status, diseases, and the use of medications and dietary supplements. Height, weight, and waist circumference were measured between baseline visits, and weight and waist circumference were also measured between final visits. Weight and height measurements were based on Body Mass Index (BMI kg / m²). 2 This was used to calculate ).

[0100] Results and Discussion In total, we recruited 101 participants, of whom 94 completed the trial (44 in the intervention group and 50 in the control group). The trial flowchart is shown in Figure 3. The intervention and control groups were similar in most of the baseline characteristics shown in Table 3. Table 3. Baseline characteristics of participants in the control and intervention groups. AUDIT = Alcohol Dependence Screening Test; SARC-F = Sarcopenia-Frailty Questionnaire; MMSE = Mini-Mental State Examination; BMI = Body Mass Index; BW = Body Weight. [Table 3]

[0101] At the end of the study, there was no difference between the intervention and control groups in the change in the 5-repetition sit-to-stand test (intervention -2.3 (95% CI -3.9 to -1.6) vs. control -2.2 (95% CI -3.2 to -1.2), p=0.29). Therefore, both groups showed some improvement in the 5-repetition sit-to-stand test. However, the change in total SPPB score differed significantly (intervention group (+0.8 points (95% CI +0.5 to +1.1) vs. control group 0.2 points (95% CI -0.2 to +0.7)) with the intervention group being superior (p<0.020). The improvement in the intervention group was mainly due to the improvement in the balance test compared to the control group.

[0102] Protein intake significantly increased in the intervention group compared to the control group; +14g (66g to 80g) in the intervention group vs. -1g (62g to 61g) in the control group. Similarly, protein intake as g / kg BW / d increased from 0.9 to 1.1 in the intervention group, while it remained constant in the control group (0.85 at baseline and 0.9 at the end of the study). There were no significant changes in energy intake or participant body weight between baseline and follow-up in either group.

[0103] No significant changes were observed in other secondary outcomes (walking speed, grip strength, Trailmaking Test A or B, or health-related quality of life as measured by RAND-36) as a result of the intervention.

[0104] In this trial, there was no change in the results of the 5-repetition sit-to-stand test between the intervention and control groups. Notably, our trial did not involve forced exercise. Instead, we instructed all participants to follow an exercise routine and perform it daily without further supervision. Participants in the intervention were also encouraged to consume dairy-based food products after daily physical activity, which may enhance the effects of MFGM and protein. The effects of MFGM and protein supplementation may be even more evident with additional, more structured exercise for clinically significant improvements in muscle strength. However, since we wanted to test whether supplementation alone improved physical performance, we simply instructed both groups to exercise.

[0105] In the study, participants were provided with milk-based food products that were high in both MFGM and protein. Since participants had low protein intake at baseline, the increased protein intake may have further benefited their physical performance in relation to the outcomes. The protein was also partially hydrolyzed, which enhanced absorption and increased post-feeding amino acid availability, a key regulator of muscle protein synthesis. MFGM is safe to consume at the levels present in milk-based food products and was generally well-tolerated in our study population. The combination of MFGM and (partially hydrolyzed) protein may produce a synergistic effect in improving physical performance.

[0106] SPPB balance test scores and total SPPB scores changed significantly in the intervention group, primarily due to balance and gait speed scores. Balance is crucial for fall and injury prevention in older adults and is necessary for performing daily activities and living independently. Maintaining balance is a complex task requiring coordination of vestibular function, visual function, muscle strength, and the sensory nervous system. Improving balance by adding MFGM and protein-rich dairy-based food products to the daily diet of older adults may potentially support healthy and active aging. Benefits to balance may be achieved even without increased exercise. In conclusion, our study suggests that the combination of MFGM and protein improves balance-related physical performance and total SPPB scores in older women living in the community.

[0107] Example 3 The effects of C. elegans on physical performance

[0108] To investigate whether MFGM-containing powder affects age-related phenotypes under standardized laboratory conditions, we used the nematode Caenorhabditis elegans. C. elegans is a widely used model organism in aging research due to its conserved genome and proteome, as well as the occurrence of age-related human-like physical changes at the tissue, cellular, and molecular levels (Son et al. 2019, Tissenbaum 2015). One of the most prominent age-related phenotypes in C. elegans (and in humans) is the decline in neuronal and muscular integrity, which leads to decreased activity (Son et al. 2019). To determine whether MFGM powder prevents this sign of aging, we used wMicroTracker (InVivo Biosystems), a platform that enables automated measurement of C. elegans activity. When we investigated the physical performance of adult C. elegans at day 4 (7 days after hatching), a developmental stage in which C. elegans shows signs of aging, we found that MFGM-containing powder protein powder 1 and protein powder 2 significantly improved their activity (Figure 4A). Powders 1 and 2 were derived from two different manufacturing batches and had compositions consistent with the composition of the protein powder in Example 2. Next, we tested whether MFGM-containing powders affected the activity of a C. elegans protein toxicity model. For this purpose, we tested human amyloid beta (Ab 1-42 A strain was used in which the peptide was expressed in body wall muscle cells, resulting in decreased activity (McColl et al 2012). The MFGM-containing powder is Ab 1-42 The activity of the expression strain was enhanced (Figure 4B), resulting in a phenotype similar to that observed in wild-type individuals (Figure 4A). In summary, these data obtained from the model organism C. elagans indicate that MFGM-containing powders (protein powder 1 and protein powder 2) improve the physiological function of the biological system.

[0109] References Aalto, AM, et al. RAND-36 item health survey (RAND-36): Yleinen terveyteen liittyvaen elaemaenlaadun mittari. Suomen Laeaekaerilehti. 1997;52:1065. Brazier J, et al. Testing the validity of the Euroqol and comparing it with the SF-36 health survey questionnaire. Quality of Life Research. 1993; 2: 169-80. Dionex Technical Note 20: Carbohydrate analysis by high-performance anion-exchange chromatography with pulsed amperometric detection (HPAE-PAD), Thermo Fisher Scientific. 2021. Folstein MF et al. "Mini-mental state". A practical method for grading the cognitive state of patients for the clinician. J Psychiatr Res. 1975;12:189-98. Guralnik JM et al. A short physical performance battery assessing lower extremity function: association with self-reported disability and prediction of mortality and nursing home admission. J Gerontol. 1994 Mar;49(2):M85-94. Jones SE et al. The five-repetition sit-to-stand test as a functional outcome measure in COPD. Thorax. 2013;68:1015-20. Jukkola, A. et al. Changes in milk fat globules and membrane lipids under the shear fields of microfiltration and centrifugation. J. Membr. Sci. 2019, 573, 218-225. Malmstrom TK et al. SARC-F: a symptom score to predict persons with sarcopenia at risk for poor functional outcomes. J Cachexia Sarcopenia Muscle. 2013;7:28-36. Matsubara et al. Crystalline bacterial proteinase II. General properties of crystalline proteinase of Bacillus subtilis N', J. Biochem. 45 (4) (1958) 251-258. McColl, G. et al. Utility of an improved model of amyloid-beta (Aβ 1-42 ) toxicity in Caenorhabditis elegans for drug screening for Alzheimer’s disease. Mol. Neurodegener. 2012, 7, 57. Reitan RM. Validity of the Trail Making Test as an Indicator of Organic Brain Damage. Percep Motor Skills. 1958;3:271-6. Son, H. G., Altintas, O., Kim, E. J. E., Kwon, S. & Lee, S.-J. V. Age-dependent changes and biomarkers of aging in Caenorhabditis elegans. Aging Cell 2019, 18, e12853. Tissenbaum, H. A. Using C. elegans for aging research. Invertebr Reprod Dev. 2015, 59, 59-63.

Claims

1. A dairy product containing at least 30% milk protein by weight and at least 3% milk fat globule membrane (MFGM) by weight in dry matter.

2. The dairy product according to claim 1, comprising a lactose content of less than 1% by weight, preferably less than 0.1% by weight, and more preferably less than 0.01% by weight.

3. The dairy product according to claim 1 or 2, wherein the milk protein is partially hydrolyzed.

4. The dairy product according to claim 3, wherein the degree of protein hydrolysis is in the range of at least 2 mg free tyrosine / g protein, preferably 3 to 50 mg free tyrosine / g protein.

5. A dairy product according to any one of the preceding claims, comprising MFGM in a weight ratio of about 0.05 to about 0.4, preferably about 0.1 to about 0.3, relative to protein.

6. A dairy product according to any one of the preceding claims, comprising a milk protein content in the range of 30% to 90% by weight, preferably in the range of 40% to 80% by weight, in dry matter.

7. A dairy product according to any one of the preceding claims, comprising an MFGM content in the range of 3% to 30% by weight, preferably in the range of 4% to 25% by weight, in dry matter.

8. A dairy product according to any one of the preceding claims, comprising protein in a weight ratio of about 3.0 to about 25, preferably about 5.0 to about 20, relative to ash.

9. A dairy product according to any one of the preceding claims, comprising MFGM in a weight ratio of about 0.6 to about 10, preferably about 1.0 to about 5.0, relative to the ash content.

10. A dairy product according to any one of the preceding claims, comprising protein in a weight ratio of about 3 to about 10, preferably about 4 to about 6, relative to fat.

11. A dairy product according to any one of the preceding claims, comprising carbohydrates in a weight ratio of about 0.9 or less, preferably 0.01 to 0.9, more preferably 0.01 to 0.5, and most preferably 0.02 to 0.4, relative to protein.

12. A dairy-based food product comprising or manufactured from a dairy product as described in any of the preceding claims.

13. The milk-based food product according to claim 12, wherein the milk-based food product is selected from powder, milk-based beverage, fermented dairy product and fermented fresh product.

14. The milk-based food product according to claim 12 or 13, wherein the milk-based food product is selected from protein powder, milkshake, milk shot drink, yogurt, fermented milk, viili, fermented cream, sour cream, crème fraîche, quark, and kefir.

15. Use of a dairy product according to any one of claims 1 to 11 for manufacturing a dairy-based food product.

16. The use according to claim 15, wherein the milk-based food product is selected from powders, milk-based beverages, fermented dairy products, and fermented fresh products.

17. The use according to claim 15 or 16, wherein the milk-based food product is selected from protein powder, milkshake, milk shot drink, yogurt, fermented milk, viili, fermented cream, sour cream, crème fraîche, quark, and kefir.

18. A method for producing a dairy product containing at least 30% milk protein by weight and at least 3% MFGM by weight by weight in dry matter, the method comprising subjecting a milk raw material containing milk protein and MFGM to ultrafiltration and recovery of the ultrafiltration residue.

19. The method according to claim 18, wherein ultrafiltration includes a step of diafiltration.

20. The method according to claim 18 or 19, wherein the product optionally has a lactose content of less than 1% by weight, preferably less than 0.1% by weight, and more preferably less than 0.01% by weight.

21. The method according to claim 20, wherein lactose removal is achieved i) before ultrafiltration, ii) during ultrafiltration, iii) after ultrafiltration, or iv) any two or more combinations of i) to iii).

22. The method according to claim 21, wherein during and after ultrafiltration, lactose partially passes to the ultrafiltration permeate, and the lactose in the ultrafiltration residue is subjected to enzymatic hydrolysis.

23. The method according to any one of claims 18 to 22, further comprising the step of partially hydrolyzing the milk proteins contained in the ultrafiltration residue.

24. The method according to claim 23, wherein lactose in the ultrafiltration residue is hydrolyzed simultaneously with protein hydrolysis.

25. The method according to any one of claims 23 to 24, wherein the degree of protein hydrolysis is in the range of at least 2 mg free tyrosine / g protein, preferably 3 to 50 mg free tyrosine / g protein.

26. The method according to any one of claims 18 to 25, wherein the dairy product contains MFGM in a weight ratio of about 0.05 to about 0.4, preferably about 0.1 to about 0.3, relative to protein.

27. The method according to any one of claims 18 to 26, wherein the dairy product contains a milk protein content in the range of 30% to 90% by weight, preferably in the range of 40% to 80% by weight, in dry matter.

28. The dairy product according to any one of claims 18 to 28, wherein the dairy product contains an MFGM content in the range of 3% to 30% by weight, preferably in the range of 4% to 25% by weight, in dry matter.

29. The method according to any one of claims 18 to 28, wherein the dairy product contains protein in a weight ratio of about 3.0 to about 25, preferably about 5.0 to about 20, relative to the ash content.

30. The method according to any one of claims 18 to 29, wherein the dairy product contains MFGM in a weight ratio of about 0.6 to about 10, preferably about 1.0 to about 5.0, relative to the ash content.

31. The method according to any one of claims 18 to 30, wherein the dairy product contains protein in a weight ratio of about 3 to about 10, preferably about 4 to about 6, relative to fat.

32. The method according to any one of claims 18 to 31, wherein the dairy product contains carbohydrates in a weight ratio of about 0.9 or less, preferably 0.01 to 0.9, more preferably 0.01 to 0.5, and most preferably 0.02 to 0.4, relative to protein.

33. The method according to any one of claims 18 to 32, wherein the dairy ingredient is buttermilk or lactose-free buttermilk.

34. The method according to any one of claims 18 to 33, further comprising subjecting the ultrafiltration residue to shelf-life extension (ESL) treatment and homogenization in order to produce a milk-based food product.

35. The method according to any one of claims 18 to 34, further comprising subjecting the ultrafiltration residue to one or more evaporation and spray drying in order to produce a powder.

36. A dairy product manufactured by the method described in any one of claims 18 to 35.

37. A milk-based food product comprising the dairy product described in claim 36, or manufactured from the dairy product described in claim 36.

38. A dairy product or a dairy-based food product made from a dairy product or a dairy-based food product containing a dairy product, for use in improving or maintaining physical performance in a subject, wherein the dairy product contains at least 30% milk protein by weight and at least 3% milk fat globule membrane (MFGM) by weight by weight in dry matter.

39. The dairy product according to claim 38, wherein the dairy product contains a lactose content of less than 1% by weight, preferably less than 0.1% by weight, and more preferably less than 0.01% by weight.

40. The dairy product according to claim 38 or 39, wherein the milk protein is partially hydrolyzed.

41. The dairy product according to claim 40, wherein the degree of protein hydrolysis is in the range of at least 2 mg free tyrosine / g protein, preferably 3 to 50 mg free tyrosine / g protein.

42. A dairy product according to any one of claims 38 to 41, comprising MFGM in a weight ratio of about 0.05 to about 0.4, preferably about 0.1 to about 0.3, relative to protein.

43. A dairy product according to any one of claims 38 to 42, comprising a milk protein content in the range of 30% to 90% by weight, preferably in the range of 40% to 80% by weight, in dry matter.

44. A dairy product according to any one of claims 38 to 43, comprising an MFGM content in the range of 3% to 30% by weight, preferably in the range of 4% to 25% by weight, in dry matter.

45. A dairy product according to any one of claims 38 to 44, comprising protein in a weight ratio of about 3.0 to about 25, preferably about 5.0 to about 20, relative to ash.

46. A dairy product according to any one of claims 38 to 45, comprising MFGM in a weight ratio of about 0.6 to about 10, preferably about 1.0 to about 5.0, relative to the ash content.

47. A dairy product according to any one of claims 38 to 46, comprising protein in a weight ratio of about 3 to about 10, preferably about 4 to about 6, relative to fat.

48. A dairy product according to any one of claims 38 to 47, comprising carbohydrates in a weight ratio of about 0.9 or less, preferably 0.01 to 0.9, more preferably 0.01 to 0.5, and most preferably 0.02 to 0.4, relative to protein.

49. A method for improving or maintaining physical performance in a subject, comprising administering a dairy product or a milk-based food product made from a dairy product or a milk-based food product containing a dairy product, wherein the dairy product contains at least 30% milk protein by weight on a dry matter basis and at least 3% milk fat globule membrane (MFGM) by weight on a dry matter basis.

50. The method according to claim 49, wherein the dairy product contains a lactose content of less than 1% by weight, preferably less than 0.1% by weight, and more preferably less than 0.01% by weight.

51. The method according to claim 49 or 50, wherein the milk protein is partially hydrolyzed.

52. The method according to claim 51, wherein the degree of protein hydrolysis is in the range of at least 2 mg free tyrosine / g protein, preferably 3 to 50 mg free tyrosine / g protein.

53. The method according to any one of claims 49 to 52, wherein the dairy product contains MFGM in a weight ratio of about 0.05 to about 0.4, preferably about 0.1 to about 0.3, relative to protein.

54. The method according to any one of claims 49 to 53, wherein the dairy product contains a milk protein content in the range of 30% to 90% by weight, preferably in the range of 40% to 80% by weight, in dry matter.

55. The method according to any one of claims 49 to 54, wherein the dairy product contains an MFGM content in the range of 3% to 30% by weight, preferably in the range of 4% to 25% by weight.

56. The method according to any one of claims 49 to 55, wherein the dairy product contains protein in a weight ratio of about 3.0 to about 25, preferably about 5.0 to about 20, relative to the ash content.

57. The method according to any one of claims 49 to 56, wherein the dairy product contains MFGM in a weight ratio of about 0.6 to about 10, preferably about 1.0 to about 5.0, relative to the ash content.

58. The method according to any one of claims 49 to 57, wherein the dairy product contains protein in a weight ratio of about 3 to about 10, preferably about 4 to about 6, relative to fat.

59. The method according to any one of claims 49 to 58, wherein the dairy product contains carbohydrates in a weight ratio of about 0.9 or less, preferably 0.01 to 0.9, more preferably 0.01 to 0.5, and most preferably 0.02 to 0.4, relative to protein.

60. Improving or maintaining physical performance a) To improve or maintain mobility, b) To improve or maintain balance, c) To improve or maintain walking activity, d) To improve or maintain physical agility, e) To alleviate or prevent sarcopenia, f) To improve or maintain one or more of the following: muscle strength, muscle mass, muscle density, muscle function, and muscle fiber velocity. g) To improve or maintain weight control, h) To mitigate or reduce the risk of one or more of the following: mobility impairment, falls, poor physical function, decreased muscle mass, decreased strength, reduced quality of life, institutionalization, and premature death. A dairy product or a dairy-based food product made from a dairy product or a dairy-based food product containing a dairy product for use in improving or maintaining physical performance in a subject as described in any one of claims 38 to 48, comprising one or more of a) to h), or the method according to any one of claims 49 to 59.

61. A dairy product or a dairy-based food product made from a dairy product or a dairy-based food product containing a dairy product for use in improving or maintaining physical performance in a subject as described in any one of claims 38 to 48 or 60, wherein the subject is a human subject, or the method according to any one of claims 49 to 60.

Images