Milk-like beverage products

Abstract

The present invention relates to aqueous food compositions comprising galactooligosaccharides, and a way of producing the compositions. The aqueous food compositions are produced by adding a beta-galactosidase to a composition comprising non-fat milk solids including lactose. The aqueous food compositions may be used e.g. in ready-to-drink milk-like beverage products to reduce fat and / or sugar, in particular lactose, without detrimentally impacting sweetness, stability, taste and / or texture.

Description

[0001] NO 19703

[0002] MILK-LIKE BEVERAGE PRODUCTS

[0003] Field of the invention

[0004] The present invention relates to solid and liquid food ingredients comprising galactooligosaccharides, as well as ways of producing the ingredients.

[0005] Background

[0006] Many food products traditionally comprise high amounts of sugar, which is important to achieve the sweet taste and texture the consumers expect of the product. For health reasons there is a desire to reduce the amount of sugar in many food products and to replace it with healthier ingredients like e.g. fibers, but to ensure the consumer liking of the product, it is desired to achieve this without sacrificing taste and texture. One solution is to use artificial sweeteners that provide sweetness without the energy contribution of sugar, but these do not contribute to the texture like sugar and furthermore, many consumers want to avoid artificial ingredients such as sweeteners. Food products such as e.g. ready to drink beverages traditionally comprise milk, which includes lactose, and sucrose to achieve the desired taste and texture. For the reasons given above, there is a desire to reduce the amount of sugar, preferably replacing it with healthier ingredients, whilst keeping the taste and texture of the original product. Furthermore, some individuals are lactose intolerant. This means they have a partial or total inability to digest lactose, which may result in abdominal pain, bloating, and diarrhoea after consuming milk and other dairy products. For these individuals, there is a desire to reduce the amount of lactose in particular, preferably replacing it with healthier ingredients, whilst retaining the taste and texture of the original product.

[0007] It is known that lactose can be polymerized by beta-galactosidase to produce galactooligosaccharide (GOS). GOS acts as a prebiotic and is used as an ingredient primarily in infant formulae and baby food. The yield of GOS from polymerization of lactose is normally below 50%, often in the range of 10-30%.

[0008] WO 2021 / 018569 Al relates to a food ingredient and a method of producing the food ingredient. The food ingredient comprises a specific combination of milk protein, sugars and GOS and can be used in food products, to replace skim milk powder or other milk ingredients as well as part of the sucrose normally added, to achieve similar taste and NO 19703 texture with reduced total sugar content and at the same time contributing prebiotic GOS to the product. In particular, WO 2021 / 018569 Al relates to a food ingredient comprising 20-40 % by dry weight of milk protein; and 35-55% by dry weight of a mixture of lactose, glucose, galactose and galactooligosaccharide, said mixture containing: 0.1-30% by weight of lactose, 8-40% by weight of glucose, 0.1-20% by weight of galactose and 40-90% by weight of galactooligosaccharide.

[0009] However, although the compositions disclosed in WO 2021 / 018569 Al have been shown to be of commercial utility as a substitute food ingredient for milk powder in some situations, for example in the commercially available products Nestle N3 N3 Mobility milk powder, there remains a need for a composition with the health benefits of the food ingredient of WO 2021 / 018568 Al in the form of a ready-to-drink beverage with a stability and sensory profile similar to milk. More specifically, there remains a need for an optimised liquid composition comprising the food ingredient resulting in a milk substitute with optimal stability, appearance, taste and texture.

[0010] Summary of the invention

[0011] The invention relates to an aqueous food composition comprising 20-40 % by dry weight of milk protein; 5-25 % by dry weight of milk fat; and 35-55% by dry weight of a mixture of lactose, glucose, galactose and galactooligosaccharide, said mixture containing: 0.1- 30% by weight of lactose, 8-40% by weight of glucose, 0.1-20% by weight of galactose and 40-90% by weight of galactooligosaccharide. The food ingredient is further characterised in that the weight ratio of the milk fat to the milk protein is from 0.23 to 1.00.

[0012] The invention further relates to an aqueous food composition comprising 3.5-4.5 g / lOOmL of milk protein; 0.6-4.0 g / lOOmL of milkfat; and 5.0-6.5 g / lOOmL of a mixture of lactose, glucose, galactose and galactooligosaccharide, said mixture containing: 0.5- 1.1 g / lOOmL of lactose, 1.2-1.7 g / lOOmL of glucose, 0.2-0.6 g / lOOmL of galactose and 2.7-3.3 g / lOOmL of galactooligosaccharide. The aqueous food composition is further characterised in that the weight ratio of the milk fat to the milk protein is from 0.23 to 1.00. NO 19703

[0013] In further aspects, the invention relates to a method of producing the aqueous food composition.

[0014] Brief description of the drawings

[0015] FIG. 1 shows the sensory profiles of a full fat aqueous food composition and regular full fat milk in appearance and taste.

[0016] FIG. 2 shows the sensory profiles of a low-fat (“semi-skimmed”) aqueous food composition and regular semi-skimmed milk in taste and texture.

[0017] Detailed description of the invention

[0018] Definitions

[0019] By beta-galactosidase is understood one or more enzymes with enzymatic activity of enzyme class EC 3.2.1.23, also called beta-D-galactoside galactohydrolase, exo-(l->4)- beta-D-galactanase or lactase, which catalyses the hydrolysis of terminal non-reducing beta-D-galactose residues in beta-D-galactosides, as well as transgalactosylation by transferring a galactose moiety of a beta-D-galactoside to another sugar molecule.

[0020] EC (Enzyme Committee) numbers refer to the definition of enzymatic activity and nomenclature given by the Nomenclature Committee of the International Union of Biochemistry and Molecular Biology as in force on 3rdJuly 2019.

[0021] Galactooligosaccharides (GOS) are oligosaccharides composed of different galactosyl residues (usually from 2 to 9 units) and a terminal glucose linked by [Ugly cosi die bonds, such as 3~(1— 2), 3~(1— 3), |3-(1— 4), and |3-(1— 6). GOS are normally produced through the enzymatic conversion of lactose.

[0022] Aqueous food composition

[0023] In one aspect, the present invention relates to an aqueous food composition comprising 20-40 % by dry weight of milk protein; 5-25 % by dry weight of milk fat; and 35-55% by dry weight of a mixture of lactose, glucose, galactose and galactooligosaccharide, said mixture containing: 0.1-30% by weight of lactose, 8-40% by weight of glucose, 0.1- 20% by weight of galactose and 40-90% by weight of galactooligosaccharide. The aqueous food composition is further characterised in that the weight ratio of the milk fat to the milk protein is from 0.23 to 1.00. NO 19703

[0024] The aqueous food composition comprises 20-40% by dry weight of milk protein. By milk protein is meant any protein or combination of proteins derived from milk. The milk proteins may have been derived from milk in any suitable way. In a preferred embodiment, the aqueous food composition comprises 24-40%, more preferably 25- 35% by dry weight of milk protein.

[0025] The aqueous food composition further comprises 5-25 % by dry weight of milk fat. By milk fat is meant fat derived from milk in any suitable way. Milk fat may be derived from any suitable milk source, such as e.g. liquid milk or cream, e.g. skim milk, cream, and / or whole milk, and / or milk powder, e.g. skim milk powder, cream powder, and / or whole milk powder, and / or may be in the form of butter, butter oil and / or anhydrous milk fat. If liquid milk or cream is used, it may be concentrated, e.g. by evaporation or filtration. In a preferred embodiment, the aqueous food composition comprises 7-25% by dry weight of milk fat. In more preferred embodiments, the aqueous food composition comprises 5-10% by dry weight of milk fat or 20-25% by dry weight of milk fat.

[0026] The aqueous food composition further comprises 35-55% by dry weight of a mixture of lactose, glucose, galactose and GOS, said mixture containing: 0.1-30% by weight of lactose, 8-40% by weight of glucose, 0.1-20% by weight of galactose and 40-90% by weight of GOS. In a preferred embodiment, the aqueous food composition comprises 37-55% by dry weight of said mixture of lactose, glucose, galactose and GOS; in a more preferred embodiment, the aqueous food composition comprises 40-52% by dry weight of said mixture of lactose, glucose, galactose and GOS. In another preferred embodiment of the invention, said mixture of lactose, glucose, galactose and GOS comprises 50-70% by weight of GOS, more preferred 50-55% by weight of GOS. In yet another preferred embodiment of the invention, said mixture of lactose, glucose, galactose and GOS contains: 1-20% by weight of lactose, 15-35% by weight of glucose, 1-10% by weight of galactose and 50-70% by weight of GOS. In a more preferred embodiment of the invention, said mixture of lactose, glucose, galactose and GOS contains: 10-18% by weight of lactose, 22-28% by weight of glucose, 6-8% by weight of galactose and 50- 55% by weight of GOS.

[0027] The aqueous food composition further comprises a weight ratio of milk fat to milk NO 19703 protein from 0.23 to 1.00. The weight ratio of the milk fat to the milk protein provides a milk-like beverage (for example a ready -to-drink beverage) with a stability and sensory profile similar to milk. In a preferred embodiment, the weight ratio of the milk fat to the milk protein of the food ingredient is from 0.23 to 0.50. In an alternative preferred embodiment, the weight ratio of the milk fat to the milk protein of the solid food ingredient is from 0.80 to 1.00.

[0028] In a preferred embodiment, the aqueous food composition comprises 25-35 % by dry weight of milk protein; 5-10 % by dry weight of milk fat; and 40-50% by dry weight of a mixture of lactose, glucose, galactose and galactooligosaccharide, said mixture containing: 10-15% by weight of lactose, 22-28% by weight of glucose, 6-8% by weight of galactose and 50-55% by weight of galactooligosaccharide. The aqueous food composition may be further characterised in that the weight ratio of the milk fat to the milk protein is from 0.23 to 0.50.

[0029] In a further preferred embodiment, the aqueous food composition comprises about 35 % by dry weight of milk protein; about 8 % by dry weight of milk fat; and about 51 % by dry weight of a mixture of lactose, glucose, galactose and galactooligosaccharide, said mixture containing: about 11 % by weight of lactose, about 26 % by weight of glucose, about 8 % by weight of galactose and about 53% by weight of galactooligosaccharide. The aqueous food composition may be characterised in that the weight ratio of the milk fat to the milk protein is about 0.24.

[0030] In an alternative preferred embodiment, the aqueous food composition comprises 20- 30 % by dry weight of milk protein; 20-25 % by dry weight of milk fat; and 35-45% by dry weight of a mixture of lactose, glucose, galactose and galactooligosaccharide, said mixture containing: 14-18% by weight of lactose, 22-28% by weight of glucose, 6-8% by weight of galactose and 50-55% by weight of galactooligosaccharide. The aqueous food composition may be characterised in that the weight ratio of the milk fat to the milk protein is from 0.80 to 1.00.

[0031] In a further alternative preferred embodiment, the aqueous food composition comprises about 28 % by dry weight of milk protein; about 24 % by dry weight of milk fat; and about 41 % by dry weight of a mixture of lactose, glucose, galactose and NO 19703 galactooligosaccharide, said mixture containing: about 16 % by weight of lactose, about 25% by weight of glucose, about 7% by weight of galactose and about 53% by weight of galactooligosaccharide. The aqueous food composition may be characterised in that the weight ratio of the milk fat to the milk protein is about 0.9.

[0032] Ready-to-drink aqueous food composition

[0033] In another aspect of the invention, an aqueous food composition is provided in a form which is ready-to-drink. The aqueous food composition comprises: 3.5-4.5 g / lOOmL of milk protein; 0.6-4.0 g / lOOmL of milk fat; and 5.0-6.5 g / lOOmL of a mixture of lactose, glucose, galactose and galactooligosaccharide, said mixture containing: 0.5-1.1 g / lOOmL of lactose, 1.2-1.7 g / lOOmL of glucose, 0.2-0.6 g / lOOmL of galactose and 2.7- 3.3 g / lOOmL of galactooligosaccharide. The aqueous food composition is characterised in that the weight ratio of the milk fat to the milk protein is from 0.23 to 1.00.

[0034] The aqueous food composition comprises 3.5-4.5 g / lOOmL of milk protein. By milk protein is meant any protein or combination of proteins derived from milk. The milk proteins may have been derived from milk in any suitable way. In a preferred embodiment, the aqueous food composition comprises 3.8-4.0 g / lOOmL of milk protein.

[0035] The aqueous food composition comprises 0.6-4.0 g / lOOmL of milk fat. By milk fat is meant fat derived from milk in any suitable way. Milk fat may be derived from any suitable milk source, such as e.g. liquid milk or cream, e.g. skim milk, cream, and / or whole milk, and / or milk powder, e.g. skim milk powder, cream powder, and / or whole milk powder, and / or may be in the form of butter, butter oil and / or anhydrous milk fat. If liquid milk or cream is used, it may be concentrated, e.g. by evaporation or filtration.

[0036] The aqueous food composition comprises 5.0-6.5 g / lOOmL of a mixture of lactose, glucose, galactose and galactooligosaccharide. In a preferred embodiment, the aqueous food composition comprises 5.4-6.0 g / lOOmL of a mixture of lactose, glucose, galactose and galactooligosaccharide.

[0037] Said mixture of the aqueous food composition contains: 0.5-1.1 g / lOOmL of lactose, 1.2- 1.7 g / lOOmL of glucose, 0.2-0.6 g / lOOmL of galactose and 2.7-3.3 g / lOOmL of galactooligosaccharide. In some embodiments, said mixture of lactose, glucose, NO 19703 galactose and GOS comprises 2.9-3.1 g / lOOmL of galactooligosaccharide. In a preferred embodiment, the mixture of lactose, glucose, galactose and galactooligosaccharide, contains: 0.7-0.9 g / lOOmL of lactose, 1.4-1.5 g / lOOmL of glucose, 0.3-0.5 g / lOOmL of galactose and 2.9-3.1 g / lOOmL of galactooligosaccharide.

[0038] The aqueous food composition further comprises a weight ratio of milk fat to milk protein from 0.23 to 1.00. The weight ratio of the milk fat to the milk protein provides a ready-to-drink beverage with a stability and sensory profile similar to milk. In a preferred embodiment, the weight ratio of the milk fat to the milk protein of the aqueous food composition is from 0.23 to 0.50. Alternatively, in a preferred embodiment, the weight ratio of the milk fat to the milk protein of the aqueous food composition is from 0.80 to 1.00.

[0039] In a preferred embodiment, the aqueous food composition comprises: 3.8-4.0 g / lOOmL of milk protein; 0.6- 1.5 g / lOOmL of milk fat, more preferably 0.9-1.1 g / lOOmL of milk fat; and 5.4-6.0 g / lOOmL of a mixture of lactose, glucose, galactose and galactooligosaccharide, said mixture containing: 0.7-0.9 g / lOOmL of lactose, 1.4-1.5 g / lOOmL of glucose, 0.3 -0.5 g / lOOmL of galactose and 2.9-3.1 g / lOOmL of galactooligosaccharide. The aqueous food composition may be characterised in that the weight ratio of the milk fat to the milk protein is from 0.23 to 0.50.

[0040] In a further preferred embodiment, the aqueous food composition comprises: about 3.9 g / lOOmL of milk protein; about 1.0 g / lOOmL of milk fat; and about 5.5 g / lOOmL of a mixture of lactose, glucose, galactose and galactooligosaccharide, said mixture containing: about 0.7 g / lOOmL of lactose, about 1.4 g / lOOmL of glucose, about 0.4 g / lOOmL of galactose and about 2.9 g / lOOmL of galactooligosaccharide. The aqueous food composition may be characterised in that the weight ratio of the milk fat to the milk protein is about 0.26.

[0041] In an alternative preferred embodiment, the aqueous food composition comprises: 3.8- 4.0 g / lOOmL of milk protein; 3.0-4.0 g / lOOmL of milk fat, more preferably 3.5 -3.7 g / lOOmL of milk fat; and 5.4-6.0 g / lOOmL of a mixture of lactose, glucose, galactose and galactooligosaccharide, said mixture containing: 0.7-0.9 g / lOOmL of lactose, 1.4- 1.5 g / lOOmL of glucose, 0.3-0.5 g / lOOmL of galactose and 2.9-3.1 g / lOOmL of NO 19703 galactooligosaccharide. The aqueous food composition may be characterised in that the weight ratio of the milk fat to the milk protein is from 0.80 to 1.00.

[0042] In a further alternative preferred embodiment, the aqueous food composition comprises: about 3.9 g / lOOmL of milk protein; about 3.6 g / lOOmL of milk fat; and about 5.9 g / lOOmL of a mixture of lactose, glucose, galactose and galactooligosaccharide, said mixture containing: about 0.9 g / lOOmL of lactose, about 1.5 g / lOOmL of glucose, about 0.4 g / lOOmL of galactose and about 3.1 g / lOOmL of galactooligosaccharide. The aqueous food composition may be characterised in that the weight ratio of the milk fat to the milk protein is about 0.92.

[0043] Process for producing an aqueous food composition

[0044] In another aspect the invention relates to a method of producing an aqueous food composition of the invention. Accordingly, in one embodiment, the invention relates to a process for producing an aqueous food composition , the process comprising: a) providing an aqueous composition comprising 20-40% by dry weight of milk protein, 5-25% by dry weight of milk fat and 35-55% by dry weight of lactose, b) adding a beta-galactosidase to the composition c) allowing the beta-galactosidase to react for 10-240 minutes at 50-65°C; and d) heat treating the composition after step c) at a temperature of 70-150°C for 5-350 seconds.

[0045] An aqueous composition comprising 20-40% by dry weight of milk protein, 5-25% by dry weight of milk fat and 35-55% by dry weight of lactose may be provided in any suitable way known in the art, e.g. by concentrating milk, such as e.g. skim milk and / or whole milk, to the desired solids concentration, e.g. by evaporation or filtration, or by dissolving milk powder, such as e.g. skim milk powder and / or whole milk powder, in water to arrive at the desired solids concentration. The aqueous composition provided in step a) preferably comprises 24-40%, more preferably 25-35% by dry weight of milk protein. The aqueous composition provided in step a) preferably comprises 7-25% by dry weight of milk fat. In more preferred embodiments, the aqueous composition provided in step a) comprises 5-10% by dry weight of milk fat or 20-25% by dry weight of milk fat. The aqueous composition provided in step a) preferably comprises 37-55% lactose by weight, more preferably 40-52% lactose by weight. It has been found that this NO 19703 level of solids and / or lactose facilitates the hydrolysis of lactose and formation of GOS.

[0046] A beta-galactosidase is added to the aqueous composition provided in step a). The betagalactosidase may be any suitable beta-galactosidase. The amount of beta-galactosidase added may depend on the specific enzyme, its level of activity and its formulation. The skilled person will now how to choose the amount according to the desired result. Typically, the amount will be in the order of 0.5-2% by weight of lactose in the aqueous composition. The aqueous composition may be at the desired reaction temperature when the beta-galactosidase is added, or it may be heated to the reaction temperature following the addition of the beta-galactosidase. In step b), the beta-galactosidase is allowed to react with the lactose in the aqueous composition to hydrolyse the lactose and produce GOS. The enzyme is allowed to react for 10-240 minutes at 50-65°C. It has been found that this temperature range facilitates the hydrolysis of lactose and formation of GOS.

[0047] After the beta-galactosidase has been allowed to react in step c), the composition is heat treated at 70-150°C for 5-350 seconds, preferably at 75-140°C for 10-300 seconds. The purpose of the heat treatment is to prevent substantial degradation of the GOS by further reaction of the beta-galactosidase, as well as ensuring the microbiological stability of the product, without creating excessive denaturation of protein or formation of Maillard reaction products. The aqueous food composition may be used directly as it is after the heat treatment, or it may e.g. be packed, stored and / or distributed for subsequent use. The heat treatment of step d) is preferably conducted at 135-145°C for 5-30 seconds.

[0048] In a specific embodiment, the invention relates to a process for producing an aqueous food composition, the process comprising: a) providing an aqueous composition comprising 20-40% by dry weight of milk protein, 5-25% by dry weight of milk fat and 35-55% by dry weight of lactose, b) adding a beta-galactosidase to the composition c) allowing the beta-galactosidase to react for 10-240 minutes at 50-65°C; and d) heat treating the composition after step c) at 135-145°C for 5-30 seconds.

[0049] Process for producing a ready -to-drink aqueous food composition

[0050] In another aspect the invention relates to a method of producing a ready-to-drink aqueous food composition of the invention. Accordingly, in one embodiment, the NO 19703 invention relates to a process for producing an aqueous food composition , the process comprising: a) providing an aqueous composition comprising 3.5-4.5 g / lOOmL of milk protein, 0.6- 4.0 g / lOOmL of milk fat and 5.0-6.5 g / lOOmL of lactose, b) adding a beta-galactosidase to the composition c) allowing the beta-galactosidase to react for 10-240 minutes at 50-65°C; and d) heat treating the composition after step c) at a temperature of 70-150°C for 5-350 seconds.

[0051] An aqueous composition comprising 3.5-4.5 g / lOOmL of milk protein, 0.6-4.0 g / lOOmL of milk fat and 5.0-6.5 g / lOOmL of lactose may be provided in any suitable way known in the art, e.g. by concentrating milk, such as e.g. skim milk and / or whole milk, to the desired solids concentration, e.g. by evaporation or filtration, or by dissolving milk powder, such as e.g. skim milk powder and / or whole milk powder, in water to arrive at the desired solids concentration. The aqueous composition provided in step a) preferably comprises 3.8-4.0 g / lOOmL milk protein. The aqueous composition provided in step a) preferably comprises 0.9-3.7 g / lOOmL of milk fat. In more preferred embodiments, the aqueous composition provided in step a) comprises 0.6-1.5 g / lOOmL of milk fat or 3.0- 4.0 g / lOOmL of milk fat. The aqueous composition provided in step a) preferably comprises 5.4-6.0 g / lOOmL lactose. It has been found that this level of solids and / or lactose facilitates the hydrolysis of lactose and formation of GOS.

[0052] Conditions for steps b), c) and d) are as described in the previous section for aqueous food compositions in general.

[0053] In a specific embodiment, the invention relates to a process for producing an aqueous food composition, the process comprising: a) providing an aqueous composition comprising 3.5-4.5 g / lOOmL of milk protein, 0.6- 4.0 g / lOOmL of milk fat and 5.0-6.5 g / lOOmL of lactose, b) adding a beta-galactosidase to the composition c) allowing the beta-galactosidase to react for 10-240 minutes at 50-65°C; and d) heat treating the composition after step c) at 135-145°C for 5-30 seconds.

[0054] Medical applications NO 19703

[0055] Metabolic health

[0056] In certain embodiments of the invention, there are methods and compositions for improving metabolic health, the improvement of metabolic health caused directly or indirectly by increasing or decreasing levels of certain metabolites or certain bacteria such as Bifidobacteria in the individual. The individual may be of any age or state of health, although in particular embodiments the individual may be susceptible to particular medical conditions or physical states that are treated or prevented directly or indirectly with increased or decreased metabolite levels, or has a medical condition or physical state that are treated or prevented directly or indirectly with increased metabolite levels. The compositions delivered to the individual in such cases include an aqueous food composition comprising 20-40 % by dry weight of milk protein; 5-25 % by dry weight of milk fat; and 35-55% by dry weight of a mixture of lactose, glucose, galactose and galactooligosaccharide, said mixture comprising: 0.1-30% by weight of lactose, 8-40% by weight of glucose, 0.1-20% by weight of galactose and 40-90% by weight of galactooligosaccharide, in particular to facilitate raising or lowering specific metabolite levels in the individual. One can measure specific metabolite levels through plasma or fecal samples, for example, in methods well known in the art.

[0057] In specific embodiments, improvement of metabolic health is associated with increased and / or decreased levels of certain metabolites, certain bacteria such as Bifidobacteria, or functional derivatives thereof. In particular embodiments, improving metabolic health comprises one or more of the following:

[0058] (a) appetite or food intake control or regulation; (b) managing glucose levels; (c) weight management; (d) normalizing blood lipid profiles; (e) skin health; (f) reducing inflammation; (g) preventing and / or attenuating oxidative stress; (h) improved lipid / fat metabolism; (i) improving intestinal barrier; (j) reducing intestinal permeability; (k) modulation of glucose metabolism; (1) protection from fatty liver; (m) promoting growth of Faecalibacterium prausnilzii. (n) protecting kidneys, particularly in chronic kidney disease; (o) promoting growth of Bifidobacterium,' (p) increasing Bifidobacterium shunt pathway; (q) increasing NAD salvage pathwa(r) preservation of P-cell function; (s) preventing diabetes, (t) improving insulin sensitivity; (u) preventing and / or treating obesity; (x) regulating blood pressure; (y) maintain insulin response; and (z) combinations thereof. NO 19703

[0059] The individual may be diagnosed with such condition(s) or may be suspected of having such condition(s) or may be susceptible to such condition(s). The individual may be treated with other therapy or therapies in addition to methods of the disclosure.

[0060] In one embodiment of the disclosure, there is a method of producing increased blood levels of certain metabolites, including 3-indole propionate, propionate, indoxyl- 3 -carboxylate, valerate, tricarballylic acid, imidazole acetate, acetate, N,N,- dimethylglycine, caprylic acid, nicotinamide, beta-alanine, ketone bodies, 3- hydroxybutyrate, 12,13-diHODE, and / or 3 -hydroxy decanoic acid. Preferably, the composition is administered in an effective amount to increase one or more Bifidobacterium, including but not limited to B. longum, B. adolescentis, B. bifidum, in an individual in need thereof by administering the composition disclosed herein. The individual may be known to have a medical condition or physical state that would benefit from increased metabolite levels, or the individual may be suspected of having a medical condition or physical state that would benefit from increased metabolite levels, or increased beneficial fecal bacteria levels.

[0061] The method may comprise identifying the individual as having a medical condition or physical state that would benefit from increased metabolite levels, or increased beneficial fecal bacteria levels, and / or the method may comprise identifying the individual as at risk of a medical condition or physical state that would benefit from increased metabolite levels, or increased beneficial fecal bacteria levels. In particular embodiments, the individual subjected with methods and / or compositions of the invention is desiring prevention of one or more undesirable physical states (or the effects thereof, such as with aging) or medical conditions.

[0062] In specific embodiments, an individual is provided effective amounts of compositions as described herein for the explicit purpose of raising intracellular levels of 3-indole propionate, propionate, indoxyl-3 -carboxylate, valerate, tricarballylic acid, imidazole acetate, acetate, N,N, -dimethylglycine, caprylic acid, nicotinamide, betaalanine, ketone bodies, 3 -hydroxybutyrate, 12,13-diHODE, and / or 3 -hydroxy decanoic acid. Preferably, the composition is administered in an effective amount to increase one or more Bifidobacterium, including but not limited to B. longum, B. adolescentis, B. bifidum, because it is determined that the individual is afflicted with a condition for which such levels are directly or indirectly related. Additionally, an individual is provided effective amounts of compositions as described herein for the explicit purpose of decreasing levels of indoxyl sulfate and / or p-cresol sulfate because it is determined NO 19703 that the individual is afflicted with a condition for which such levels are directly or indirectly related.

[0063] In some embodiments, there is a method of preventing and / or treating pellagra, acne, skin cancer, and / or improving skin health in an individual. In some embodiments, there is a method of improving the level of blood lipids in individuals. In some embodiments, there is a method of improving cognition. In specific embodiments, administering the compositions contemplated herein increase levels of nicotinamide for which pellagra, skin cancer, acne, blood lipid profile, improved cognition, and / or skin health are directly or indirectly related.

[0064] In some embodiments, there is a method of preventing and / or treating obesity in an individual. For example, the method of preventing and / or treating obesity may include improving appetite control, improving food intake control, managing weight, and managing glucose, such as through insulin sensitivity. In some embodiments, there is a method of preventing and / or treating viral respiratory infections, such as respiratory syncytial virus (RSV). In some embodiments, there is a method of treating and / or preventing cognitive decline. In specific embodiments, administering the compositions contemplated herein increase levels of acetate for which obesity, cognitive decline, and viral respiratory infections are directly or indirectly related.

[0065] In some embodiments, there is a method of preventing and / or treating obesity in an individual. For example, the method of preventing and / or treating obesity may include improving appetite control, improving food intake control, managing weight, and managing glucose, such as through insulin sensitivity. In some embodiment, there is a method of preventing and / or treating viral respiratory infections, such as respiratory syncytial virus (RSV). In some embodiments, there is a method of protecting an individual against pathogens. In specific embodiments, administering the compositions contemplated herein increase levels of Bifidobacterium, such as adolescentis, bifidum, and / or longum, for which obesity, viral respiratory infections, and / or protection from pathogens are directly or indirectly related.

[0066] In some embodiments, there is a method of treating or preventing chronic kidney disease or protecting kidney function. In specific embodiments, administering the compositions contemplated herein increase levels of 3-indole propionate and decrease levels of p-cresol sulfate and indoxyl sulfate for which chronic kidney disease and kidney function are directly or indirectly related. NO 19703

[0067] In some embodiments, there is a method of reducing and / or preventing oxidative stress in an individual. In a specific embodiment, the methods are useful for treating and / or preventing medical conditions associated with oxidative stress. In particular cases, the present invention provides methods and compositions useful for aging. In specific embodiments, administering the compositions contemplated herein increase levels of 3 -Hydroxybutyrate for which oxidative stress and age-associated diseases are directly or indirectly related.

[0068] In some embodiments, there is a method of improving lipid metabolism in an individual. In specific embodiments, administering the compositions contemplated herein increase levels of 12,13-diHODE for which lipid metabolism is directly or indirectly related.

[0069] Immune health

[0070] In specific embodiments, improvement of immune health is associated with increased and / or decreased levels of certain metabolites, certain bacteria such as Bifidobacteria, or functional derivatives thereof. In particular embodiments, improving immune health comprises one or more of the following: (a) protection from infections, such as viral respiratory infections; (b) protection against pathogens; (c) reducing inflammation; (d) preventing and / or attenuating oxidative stress; (e) improving intestinal barrier; (f) reducing intestinal permeability; (g) promoting growth of Bifidobacterium,' (h) increasing Bifidobacterium shunt pathway; (i) increasing NAD salvage pathway; and (j) preventing and / or treating allergic asthma, (k) promoting immune homeostasis; (1) preventing and / or treating Clostridium difficile infection, (m) cancer immunotherapy, (o) preventing and / or treating autoimmune diseases; combinations thereof. The individual may be diagnosed with such condition(s) or may be suspected of having such condition(s) or may be susceptible to such condition(s). The individual may be treated with other therapy or therapies in addition to methods of the disclosure.

[0071] In one embodiment of the disclosure, there is a method of producing increased blood levels of certain metabolites, including 3 -indole propionate, acetate, caprylic acid, nicotinamide, beta-alanine, ketone bodies, 3 -hydroxybutyrate, 12,13-diHODE, propionate, indole-3 -carboxylate, valerate, N,N-Dimethylglycine, tricarballylic acid, propionate, and / or 3 -hydroxy decanoic acid (or functional derivatives thereof) or increased fecal levels of Bifidobacterium, including but not limited to B. adolescentis, bifidum, longum, in an individual in need thereof by administering the composition NO 19703 disclosed herein. The individual may be known to have a medical condition or physical state that would benefit from increased metabolite levels, or the individual may be suspected of having a medical condition or physical state that would benefit from increased metabolite levels, or increased beneficial fecal bacteria levels.

[0072] The method may comprise identifying the individual as having a medical condition or physical state that would benefit from increased metabolite levels, or increased beneficial fecal bacteria levels, and / or the method may comprise identifying the individual as at risk of a medical condition or physical state that would benefit from increased metabolite levels, or increased beneficial fecal bacteria levels. In particular embodiments, the individual subjected with methods and / or compositions of the invention is desiring prevention of one or more undesirable physical states (or the effects thereof, such as with aging) or medical conditions.

[0073] In specific embodiments, an individual is provided effective amounts of compositions as described herein for the explicit purpose of raising intracellular levels of 3-indole propionate, acetate, caprylic acid, nicotinamide, beta-alanine, ketone bodies, 3 -hydroxybutyrate, 12,13-diHODE, propionate, indole-3 -carboxylate, valerate, N,N- Dimethylglycine, tricarballylic acid, propionate, and / or 3 -hydroxy decanoic acid or increasing fecal levels of Bifidobacterium, including but not limited to B. adolescentis, bifidum, longum, because it is determined that the individual is afflicted with a condition for which such levels are directly or indirectly related. Additionally, an individual is provided effective amounts of compositions as described herein for the explicit purpose of decreasing levels of indoxyl sulfate and / or p-cresol sulfate because it is determined that the individual is afflicted with a condition for which such levels are directly or indirectly related.

[0074] In some embodiments, there is a method of reducing and / or preventing oxidative stress in an individual. In a specific embodiment, the methods are useful for treating and / or preventing medical conditions associated with oxidative stress. In particular cases, the present invention provides methods and compositions useful for aging. In specific embodiments, administering the compositions contemplated herein increase levels of 3 -hydroxybutyrate for which oxidative stress and age-associated diseases are directly or indirectly related. NO 19703

[0075] Brain health

[0076] In specific embodiments, improvement of brain health is associated with increased and / or decreased levels of certain metabolites, certain bacteria such as Bifidobacteria, or functional derivatives thereof. In particular embodiments, improving brain health comprises one or more of the following: (a) appetite or food intake control; (b) managing glucose levels; (c) weight management; (d) protection from viral respiratory infections; (e) normalizing blood lipid profiles; (f) skin health; (g) protection against pathogens; (h) improved cognition; (i) reducing inflammation; (j) preventing and / or attenuating oxidative stress; (k) attenuating neuronal damage following stroke; (1) stress management; (m) improved lipid metabolism; (n) improving intestinal barrier; (o) reducing intestinal permeability; (p) modulation of glucose metabolism; (q) protection from fatty liver; (r) protection against neurodegenerative diseases including but not limited to Alzheimer’s; (s) protection against neuronal damage; (t) promoting growth of Faecalibacterium prausnilzii. (u) protecting kidneys, particularly in chronic kidney disease; (v) promoting growth of Bifidobacterium , (w) increasing Bifidobacterium shunt pathway; (x) increasing NAD salvage pathway; and (y) a combination thereof. The individual may be diagnosed with such condition(s) or may be suspected of having such condition(s) or may be susceptible to such condition(s). The individual may be treated with other therapy or therapies in addition to methods of the disclosure.

[0077] In certain embodiments, the composition is administered in an amount effective for improvement of cognitive function in an individual, including for an individual that does not have detectable impairment of cognitive function, or for an individual that has detectable impairment of cognitive function, including impairment for any reason. In specific embodiments, the methods delay onset of cognitive dysfunction and / or enhance normal cognitive function.

[0078] In one embodiment of the disclosure, there is a method of producing increased blood levels of certain metabolites, including 3 -indole propionate, acetate, caprylic acid, nicotinamide, beta-alanine, ketone bodies, 3 -hydroxybutyrate, 12,13-diHODE, and / or 3- hydroxydecanoic acid (or functional derivatives thereof) or increased fecal levels of Bifidobacterium, including but not limited to B. adolescentis, bifidum, longum, in an individual in need thereof by administering the composition disclosed herein. The individual may be known to have a medical condition or physical state that would benefit from increased metabolite levels, or the individual may be suspected of having a medical NO 19703 condition or physical state that would benefit from increased metabolite levels or increased beneficial fecal bacteria levels.

[0079] The method may comprise identifying the individual as having a medical condition or physical state that would benefit from increased metabolite levels, or increased beneficial fecal bacteria levels, and / or the method may comprise identifying the individual as at risk of a medical condition or physical state that would benefit from increased metabolite levels, or increased beneficial fecal bacteria levels. In particular embodiments, the individual subjected with methods and / or compositions of the invention is desiring prevention of one or more undesirable physical states (or the effects thereof, such as with aging) or medical conditions.

[0080] In specific embodiments, an individual is provided effective amounts of compositions as described herein for the explicit purpose of raising intracellular levels of 3-indole propionate, acetate, caprylic acid, nicotinamide, beta-alanine, ketone bodies, 3 -hydroxybutyrate, 12,13-diHODE, and / or 3 -hydroxy decanoic acid or increasing fecal levels of Bifidobacterium, including but not limited to B. adolescentis, bifidum, longum, because it is determined that the individual is afflicted with a condition for which such levels are directly or indirectly related. Additionally, an individual is provided effective amounts of compositions as described herein for the explicit purpose of decreasing levels of indoxyl sulfate and / or p-cresol sulfate because it is determined that the individual is afflicted with a condition for which such levels are directly or indirectly related.

[0081] In some embodiments, there is a method of improving cognitive function, such as in individuals with diabetes induced cognitive impairment, managing stress, preventing oxidative stress, preventing and / or treating type II diabetes, reducing inflammation, improving the intestinal barrier, reducing intestinal permeability, modulating glucose metabolism, protecting against fatty liver, and / or neuroprotection, such as protecting neurons against oxidative damage in an individual. In specific embodiments, administering the compositions contemplated herein increase levels of 3- indole propionate for which cognitive function, managing stress, oxidative stress, inflammation, intestinal permeability, glucose metabolism, fatty liver, and / or neuroprotection are directly or indirectly related.

[0082] In some embodiments, there is a method of reducing and / or preventing oxidative stress in an individual. In a specific embodiment, the methods are useful for treating and / or preventing medical conditions associated with oxidative stress. In particular cases, the present invention provides methods and compositions useful for aging. In NO 19703 specific embodiments, administering the compositions contemplated herein increase levels of 3 -Hydroxybutyrate for which oxidative stress and age-associated diseases are directly or indirectly related.

[0083] In some embodiments, there is a method of treating or preventing cognitive impairment, reducing oxidative stress and / or increasing levels of Faecalibacterium prausnitzii in the gut microbiome in an individual. In specific embodiments, administering the compositions contemplated herein decrease levels of p-cresol sulfate for which cognitive impairment, oxidative stress, and / or Faecalibacterium prausnitzii levels are directly or indirectly related.

[0084] Gastrointestinal disorder and digestive comfort

[0085] In specific embodiments, treatment and / or prevention of gastrointestinal disorders and / or improvement of digestive comfort is associated with increased and / or decreased levels of certain metabolites, or functional derivatives thereof. In a preferred embodiment, treatment and / or prevention of gastrointestinal disorders and / or improvement of digestive comfort is associated with increased levels of short chain fatty acids e.g. propionate, valerate and / or N,N-Dimethylglycine and / or decreased levels of cadaverine.

[0086] Then, in an embodiment, the individual may be susceptible to particular medical conditions or physical states that would benefit from increased metabolite levels, or the individual may be suspected of having a medical condition or physical state that would benefit from increased metabolite levels, or increased beneficial fecal bacteria levels. The compositions delivered to the individual in such cases include a composition as described above, in particular to facilitate raising or lowering specific metabolite levels in the individual. One can measure specific metabolite levels through plasma or fecal samples, for example, in methods well known in the art.

[0087] The method may comprise identifying the individual as having a medical condition or physical state or genetic condition that would benefit from increased metabolite levels, or increased beneficial fecal bacteria levels, and / or the method may comprise identifying the individual as at risk of a medical condition or physical state that would benefit from increased metabolite levels.

[0088] In specific embodiments, an individual is provided effective amounts of compositions as described herein for the explicit purpose of raising intracellular levels of propionate, valerate, N,N-Dimethylglycine, because it is determined that the NO 19703 individual is afflicted with a condition for which such levels are directly or indirectly related. Additionally, an individual is provided effective amounts of compositions as described herein for the explicit purpose of decreasing levels of cadaverine because it is determined that the individual is afflicted with a condition for which such levels are directly or indirectly related.

[0089] Examples

[0090] Comparative Example 1: Preparation of a powder food composition comprising milk protein and a mixture of lactose, glucose, galactose and galactooligosaccharide Skimmed milk powder (MSK) was mixed with water to form a slurry with 60% total solids content at 60°C. 1% of a beta-galactosidase with transgalactosylase activity was added to the MSK slurry. The reaction was allowed to proceed for duration of 60 min. Pasteurization at 85°C for 18 seconds was applied to pasteurize the milk and partially inactivate enzymes before spray-drying to form dried skimmed milk powder. It was demonstrated that with spray drying, it was possible to completely inactivate the enzymes and no residual enzyme activity was detected in the final spray dried powder. The composition of the skim milk powder and the enzyme treated powder is shown in table 1.

[0091] Table 1. Composition of skim milk powder before and after treatment.

[0092] Example 1: Aqueous food composition of the invention (low fat variant)

[0093] A “low fat” variant of the invention is provided in Table 2. This composition may be prepared by a process comprising a) providing an aqueous composition comprising 3.9 g / lOOmL of milk protein, 1.0 g / lOOmL of milk fat and 5.5 g / lOOmL of lactose, b) adding a beta-galactosidase to the composition, c) allowing the beta-galactosidase to react for 10-240 minutes at 50-65°C; and d) heat treating the composition after step c) at a NO 19703 temperature of 70-150°C for 5-350 seconds.

[0094] Table 2. Composition of “low fat” aqueous food composition

[0095] Example 2: Aqueous food composition of the invention (full fat variant) A “full fat” variant of the invention is provided in Table 3. This composition may be prepared by a process comprising a) providing an aqueous composition comprising 3.9 g / lOOmL of milk protein, 3.6 g / lOOmL of milk fat and 5.9 g / lOOmL of lactose, b) adding a beta-galactosidase to the composition, c) allowing the beta-galactosidase to react for 10-240 minutes at 50-65°C; and d) heat treating the composition after step c) at a temperature of 70-150°C for 5-350 seconds.

[0096] Table 3. Composition of “full fat” aqueous food composition NO 19703

[0097] Example 3: Influence of fat / protein ratio on appearance

[0098] The effect of the weight ratio of milk fat to milk protein on the aqueous food composition described herein, in particular on its appearance, was examined. To identify the effect of the weight ratio of milk fat to milk protein on the appearance and specifically on the whiteness of the aqueous food compositions, three examples were considered: a no-fat example with 0g of milk fat, a low-fat aqueous food composition with 1g of milk fat and a ratio of milk fat to milk protein of 0.3 (Example 1 above), as well as a full-fat aqueous food composition with 3.5g of milk fat and a ratio of milk fat to milk protein of 0.9 (Example 2 above).

[0099] The whiteness of the above examples can be assessed by measuring the three coordinates L*, a* and b* in the CIELAB colour space by the International Commission on Illumination. L* defines the perceptual lightness, a* defines the red and green coordinate, and b* defines the yellow and blue coordinate. In the present example, the measurement of L* at 25°C for each example was obtained in order to determine which examples were whiter (i.e. with a L* of 100 representing pure white). The stability of the whiteness over time for each example was also measured after 1 and 2 months and is represented by AL*. AL* for each example was calculated from L*om-L*imor L*om- L*2m.

[0100] The results are shown in Table 4. The experimental data show that L* values are greater, when the ratio of milk fat to milk protein is from 0.23 to 1.00. Furthermore, the experimental data show that AL* is greater without the presence of milk fat than when the ratio of milk fat to milk protein content is from 0.23 to 1.00. Thus, it was demonstrated that, with a ratio of milk fat to milk protein within the range of 0.23 to 1.00, the aqueous food composition showed an improved whiteness and demonstrated an improvement in preserving their whiteness over time.

[0101] Table 4. Influence of the ratio of milk fat to milk protein on whiteness of the examples. NO 19703

[0102] Example 4: Sensory profile of aqueous food compositions of the invention

[0103] The sensory profile of aqueous food compositions of the invention, was also examined.

[0104] FIG. 1 shows the sensory profiles of a full fat aqueous food composition (with 3.5g of milk fat and a ratio of milk fat to milk protein of 0.9 - Example 2 above) and regular full fat milk in appearance and taste. More specifically, the appearance of the full fat aqueous food composition significantly differs to the appearance of full fat milk by the presence of particles and a marbled film on the product surface. The taste of the full fat aqueous food composition is significantly saltier and has a significantly stronger evaporated milk flavor (when cooked) compared to the taste of the full fat milk. However, the overall sensory profile of the substitute milk product shows close alignment with regular full fat milk.

[0105] FIG. 2 shows the sensory profiles of a low-fat (semi-skimmed) aqueous food composition (with 1g of milk fat and a ratio of milk fat to milk protein of 0.3 - Example 1 above) and regular semi-skimmed milk in taste and texture. More specifically, the texture of the low-fat aqueous food composition significantly differs to the texture of semi-skimmed milk as the product was perceived as less astringent. The taste of the low- fat aqueous food composition is significantly creamier and has a significantly stronger evaporated milk flavor (when cooked) compared to the taste of the semi-skimmed milk. However, the overall sensory profile of the substitute milk product shows close alignment with regular full fat milk.

[0106] The results show that, with a ratio of milk fat to milk protein within the range of 0.23 to 1.00, the aqueous food compositions had a sensory profile which aligned well with natural milk, but showed a distinct sensory profile, specifically with an increased NO 19703 evaporated milk taste when compared to regular milk.

[0107] Example 5: Stability of aqueous food compositions of the invention

[0108] The stability of aqueous food compositions of the invention, was also examined.

[0109] Sample Preparation

[0110] Test samples were prepared by following the general procedure: 1) providing an aqueous composition comprising milk protein, milk fat and lactose; 2) hydrolysis by enzyme; 3) heat treatment and 7) aseptic filling. The specifications of the products are provided in Table 5 below:

[0111] Table 5: Composition of “no fat”, “low fat” and “full fat” aqueous food compositions

[0112] Sample Storage:

[0113] Samples were stored upright at ambient temperature in the storeroom. Every month, samples were taken from the storeroom for analysis. All products are stored, opened, and evaluated without any shaking to maintain their original state.

[0114] Measurements:

[0115] The texture of the samples was evaluated by pouring the liquids into glass beakers.

[0116] Description of the Results:

[0117] • After 3 months of storage, phase separation was observed in the fat-free sample. When pouring out the liquid, the top part of the liquid appeared transparent and water-like, while the bottom part was opaque and milk-like. NO 19703

[0118] • In the Ig / lOOmL fat and 3.5g / 100mL fat samples, the texture was found to be homogeneous throughout.

Claims

NO 19703Claims1. An aqueous food composition comprising:20-40 % by dry weight of milk protein;5-25 % by dry weight of milk fat; and35-55% by dry weight of a mixture of lactose, glucose, galactose and galactooligosaccharide, said mixture containing: 0.1-30% by weight of lactose, 8-40% by weight of glucose, 0.1-20% by weight of galactose and 40-90% by weight of galactooligosaccharide; characterised in that the weight ratio of the milk fat to the milk protein is from 0.23 to 1.00.

2. An aqueous food composition according to claim 1 comprising 25-35% by dry weight of milk protein.

3. An aqueous food composition according to any one of claims 1 to 2 comprising 7- 25% by dry weight of milk fat.

4. An aqueous food composition according to any one of claims 1 to 3 comprising 40- 52% by dry weight of a mixture of lactose, glucose, galactose and galactooligosaccharide.

5. An aqueous food composition according to any one of claims 1 to 4 where the mixture of lactose, glucose, galactose and galactooligosaccharide, contains: 10-18% by weight of lactose, 22-28% by weight of glucose, 6-8% by weight of galactose and 50-55% by weight of galactooligosaccharide.

6. An aqueous food composition comprising:3.5 -4.5 g / lOOmL of milk protein;0.6-4.0 g / lOOmL of fat; and5.0-6.5 g / lOOmL of a mixture of lactose, glucose, galactose and galactooligosaccharide, said mixture containing: 0.5-1.1 g / lOOmL of lactose, 1.2-1.7 g / lOOmL of glucose, 0.2- 0.6 g / lOOmL of galactose and 2.7-3.3 g / lOOmL of galactooligosaccharide; characterised in that the weight ratio of the fat to the milk protein is from 0.23 to 1.00.25NO 197037. An aqueous food composition according to claim 6 comprising 3.8-4.0 g / lOOmL of milk protein.

8. An aqueous food composition according to any one of claims 6 to 7 comprising 0.9- 3.7 g / lOOmL of milk fat.

9. An aqueous food composition according to any one of claims 6 to 8 comprising 5.4- 6.0 g / lOOmL of a mixture of lactose, glucose, galactose and galactooligosaccharide.

10. An aqueous food composition according to any one of claims 6 to 9 where the mixture of lactose, glucose, galactose and galactooligosaccharide, contains: 0.7-0.9 g / lOOmL of lactose, 1.4-1.5 g / lOOmL of glucose, 0.3-0.5 g / lOOmL of galactose and 2.9- 3.1 g / lOOmL of galactooligosaccharide.

11. A method for producing an aqueous food composition, the method comprising: a) providing an aqueous composition comprising 20-40% by dry weight of milk protein, 5-25% by dry weight of milk fat and 35-55% by dry weight of lactose, b) adding a beta-galactosidase to the composition c) allowing the beta-galactosidase to react for 10-240 minutes at 50-65°C; and d) heat treating the composition after step c) at a temperature of 70-150°C for 5-350 seconds.

12. The method according to claim 11 wherein the aqueous composition provided in step a) comprises 25-35% by dry weight of milk protein.

13. The method according to any one of claims 11 to 12 wherein the aqueous composition provided in step a) comprises 7-25% by dry weight of milk fat.

14. The method according to any one of claims 11 to 13 wherein the aqueous composition provided in step a) comprises 40-52% of lactose by weight.

15. A method for producing an aqueous food composition, the method comprising: a) providing an aqueous composition comprising 3.5-4.5 g / lOOmL of milk protein, 0.6-NO 197034.0 g / lOOmL of milk fat and 5.0-6.5 g / lOOmL of lactose, b) adding a beta-galactosidase to the composition c) allowing the beta-galactosidase to react for 10-240 minutes at 50-65°C; and d) heat treating the composition after step c) at a temperature of 70-150°C for 5-350 seconds.

16. The method according to claim 15 wherein the aqueous composition provided in step a) comprises 3.8-4.0 g / lOOmL of milk protein.

17. The method according to any one of claims 15 to 16 wherein the aqueous composition provided in step a) comprises 0.9-3.7 g / lOOmL of milk fat.

18. The method according to any one of claims 15 to 17 wherein the aqueous composition provided in step a) comprises 5.4-6.0 g / lOOmL of lactose.

19. The method of any one of claims 11-18 wherein skim milk powder is dissolved in water and milk fat is added to provide the composition of step a).

20. The method of any one of claims 11-18 wherein skim milk is concentrated by evaporation and / or filtration and milk fat is added to provide the composition of step a).

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