Protein Fractionation Methodologies for Milk

A method for producing liquid fermented milk with both dense smooth consistency and rich body without using stabilizers or thickeners. The method involves preparing a fermented milk base with high whey protein content, breaking the curds to reduce particle size, and then holding the broken milk to thicken it. This allows reducing the particle size for smoothness while still achieving a viscosity above 100 mPa·s for richness. The held milk contains 2.5%+ milk protein, 25%+ whey protein, and a viscosity of 100-700 mPa·s at 10°C.

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Whey protein nanogels with unique properties for use in food applications like beverages and thickened foods. The nanogels are made by denaturing whey protein in a specific pH range. The key features are: using whey protein solutions with high native beta-lactoglobulin (BLG) content (3%-27%), pH 5.8-7.5, low calcium/BLG ratio (0.0037-0.0041 pH-0.0234), and avoiding shear during processing. The nanogels have low viscosity even at high protein concentrations, making them suitable for beverages. They also have applications in thickened foods and as whitening agents.

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Whey protein aggregates that exhibit enhanced water retention and fat globule retention properties, particularly in dairy products like cheese and yogurt. The aggregates are formed through a controlled denaturation process that preserves the protein's native structure while selectively extracting water-soluble components. This process enables the creation of aggregates with specific particle sizes and distributions, which can be further optimized through shearing and processing to achieve the desired characteristics. The aggregates retain their functional properties even when incorporated into dairy products, offering improved cheese and yogurt stability and texture.

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Sterilized fermented milk with reduced acidity and improved texture for cooking applications. The milk contains specific protein ratios: whey protein 1.5-3.0% and casein protein 2.0-3.0%. It is fermented with lactic acid bacteria to pH 5.3-5.9, then heat treated to 75°C for 15 minutes. This creates a set-type sterilized fermented milk that resists boiling and maintains shape during cooking.

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High protein, acidified dairy products with improved organoleptic properties and reduced clogging issues. The method involves fermenting milk with lactic acid bacteria, followed by acidification with a controlled amount of a chemical acidifying agent. The acidified liquid composition is then filtered through a slot filter with a pore size of 50 microns to remove particulate matter, resulting in a smooth, consistent product with a particle diameter of 50 microns or less. The filtered liquid contains a protein concentration of 8-15% w/w and a calcium and magnesium content of less than 0.3% w/w, ensuring optimal taste and texture.

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A method to separate components in milk and dairy products that allows efficient extraction of specific proteins like beta-lactoglobulin while retaining the nutritional value of the remaining components. The method involves rapidly forming a suspension in acidified milk to separate the beta-lactoglobulin. This suspension is filtered to get a supernatant rich in beta-lactoglobulin. The remaining protein components form a pellet that can be redissolved and processed further. The beta-lactoglobulin-free milk-based component contains casein, whey proteins, and other nutrients. This allows extracting beta-lactoglobulin preferentially from milk without destroying the nutritional value of the remaining components. The method improves extraction efficiency, nutritional value, and economic benefits of milk processing.

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A multi-stage filtration process to separate and concentrate different components of milk to create specialized dairy products. The process involves filtering milk through wide-pore, ultra-filtration, nano-filtration, and reverse osmosis membranes to selectively remove and retain different milk proteins, lactose, and minerals. The separated components can be combined in customized ratios to produce filtered dairy products with enhanced nutritional profiles.

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Using microparticulated ideal whey protein to improve the texture of low-fat or fat-free dairy products like yogurt and sour milk. The microparticulated whey protein is made by cavitating an ideal whey protein solution. This creates particles between 1-200 microns in size. The microparticulated whey protein is then added to acidified dairy products during manufacture to thicken and cream the product without adding fat. The cavitation process denatures and polymerizes the whey proteins.

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Methods for making high-protein Greek yogurt products with reduced acid whey. The methods involve concentrating skim milk to form a protein-enriched milk fraction, combining it with additional milk to make a standardized yogurt base, inoculating with yogurt culture and fermenting, then removing acid whey. This results in a yogurt product with higher protein content and less acid whey compared to traditional methods.

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A method for producing lactose-reduced milk that recaptures minerals lost during lactose reduction using electrodialysis. The method involves ultrafiltering milk to separate the lactose and proteins, then using electrodialysis to transfer minerals from the lactose-enriched permeate stream to the lactose-reduced retentate stream. This allows recapturing the minerals and improving the nutritional value of the lactose-reduced milk compared to just diluting the original milk.

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A method of preparing a whey-derived composition enriched with respect to phospholipid and osteopontin, and preferably also enriched with respect to other milk fat globule membrane components. The method involves providing a liquid feed of whey protein, subjecting it to membrane filtration to enrich phospholipid and reduce alpha-lactalbumin, then microfiltration with a 1-2 μm pore size to further enrich phospholipid and reduce microorganisms. The resulting whey-derived composition can be used as a nutritional ingredient.

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IgE epitope peptide of whey allergen beta-lactoglobulin, derived from cow's milk, that can be used for diagnosing cow's milk allergy and developing hypoallergenic dairy products. The peptide was identified by screening a phage display library with cow's milk allergy patient serum. It can be used to develop diagnostic tests for cow's milk allergy, as well as to screen proteases for producing hypoallergenic dairy products by enzymatically breaking down the allergenic peptide. The peptide can also be used to prepare antibodies against cow's milk allergy.

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Preparation of high protein dairy products with at least 14% protein and 40% dry matter content. The method involves combining acidified dairy products with acid-gelatable whey protein aggregates. The aggregates contribute to the protein content and texture of the final product. The acid-gelatable whey protein aggregates can make up at least 40% of the total protein in the final product. This allows producing high protein dairy products with desirable texture and mouthfeel without adding external proteins like soy or pea. The acidification also helps increase protein content by denaturing and aggregating the whey proteins.

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A heat-treated beverage with a pH range of 5.5-8.0 that maintains transparency and whiteness even in whey protein formulations. The beverage contains whey protein concentrate (WPC) with a protein concentration between 1-20 wt%, but with a significantly higher BLG concentration (85% or more) compared to standard WPC. This unique protein profile enables the beverage to maintain its clear appearance without the yellow coloration typically associated with whey protein preparations. The beverage can be used as a nutritional supplement or food product for medical conditions, and its pH range and protein concentration make it suitable for various applications.

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Concentration and separation of whey protein through a novel approach that enables efficient purification of whey proteins, including e-lactoglobulin, while minimizing environmental impact. The process involves a multi-step procedure that involves adjusting pH levels during membrane separation and dialysis, followed by membrane-based separation, and finally drying and reconstitution steps to achieve high-purity whey protein concentrates.

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Acid-gellable whey protein powder composition that can be used for preparing more whey protein products than whey proteins. The composition includes a total amount of protein of at least 60% (w/w) relative to the dry weight of the powder composition and comprising 40-100% (w/w) denatured whey protein particles relative to the total amount of protein, wherein at least 50% (w/w) of the denatured whey protein particles are acid-gellable whey protein aggregates.

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Component of fermented fresh cheese that can be spooned, of the quarg or quark or skyr type, to enhance the nutritional aspect of the cheese and to improve the texture, in particular with a smooth texture, in particular a supple and pleasant texture, without phase shift phenomenon. The composition comprises: at least 8%, by weight, of proteins, relative to the total weight of the composition, the proteins consisting of a mixture of casein and milk serum proteins in a weight ratio of 50/50 to 75/25, - milk serum proteins comprising at least 20% of denatured serum proteins in in the form of microparticles, by weight relative to the total weight of serum proteins, the pH of the composition being less than or equal to 4.6.

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Method for producing high-protein dairy ingredients like powders, liquids, or concentrates with improved refreshing feeling, reduced protein odor, and reduced reducing odor. The method involves concentrating a high-protein milk fluid with a nanofiltration membrane. This concentrates proteins, sugars, and divalent ions in the holding liquid while allowing monovalent ions to pass. By controlling the concentration ratio, flavors are retained while removing impurities. The concentrated dairy raw material can be further dried into powders or used as liquid ingredients in foods and drinks.

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Producing high protein, acidified dairy products through the controlled addition of whey protein powder to acidified dairy products. The whey protein powder used in the invention has a pH range of 3.8-5.2 and a protein content of 75-95% w/w, with a degree of protein denaturation of at most 15%. The whey protein powder is added to acidified dairy products, such as yoghurt, with a pH in the range of 3.8-5.2, and a total solids content of 5-35% w/w. The whey protein powder enhances the protein content of the acidified dairy product, improves its stability, and enhances its taste and texture.

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Filtering dairy like milk to produce filtered dairy products with enhanced compositions. The method involves separating components like casein, beta-lactoglobulin, alpha-lactalbumin, and lactose by filtering through wide-pore, ultra-filtration, nano-filtration, and reverse osmosis stages. The filtered components are then combined to create custom dairy products with tailored nutritional profiles.

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