Protein Fractionation Methodologies for Milk

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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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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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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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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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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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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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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A novel method for producing a β-lactoglobulin T cell tolerance hydrolysate from bovine milk, which is used to prevent food allergies. The hydrolysate is prepared through enzymatic digestion of β-lactoglobulin using trypsin, complex protease, and papain, followed by purification and characterization. The resulting hydrolysate exhibits immune tolerance properties, with specific peptides demonstrating reduced IgE production and Th2 cell activation in mouse models. This hydrolysate can be used as an oral tolerance agent in food and medicine formulations.

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Preparing lactoferrin with high purity at a high recovery rate. The preparation includes taking cow or sheep skim milk and whey liquid as raw materials, performing ion exchange treatment by using a macroporous cation exchange resin column, performing programmed elution on the resin column by using a sodium chloride or potassium chloride aqueous solution, and collecting a first elution collected liquid containing lactoperoxidase and a second elution collected liquid containing lactoferrin.

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A process for making customized dairy compositions using ultrafiltration, nanofiltration, reverse osmosis, and diafiltration steps. The process involves separating milk into protein, fat, carbohydrate, and mineral components using membrane filtration. The separated fractions are then combined in different proportions to create tailored dairy compositions. The steps are: ultrafiltering milk to separate protein and permeate, reverse osmosing the permeate to separate salt and lactose, nanofiltering the reverse osmosis retentate to separate minerals, and combining selected fractions like protein, lactose, minerals, and fat to form the customized dairy composition. The final composition can be heat treated and packaged.

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Denatured whey protein compositions with low fat and high protein content for use in high protein, low fat food products. The compositions contain denatured whey protein particles with low fat content. The key to achieving low fat denatured whey protein is carefully controlling the fat content in the initial whey protein solution before heating and shearing to form the particles. This prevents fat binding to the particles during formation. The compositions can have >60% protein, >90% protein on dry weight, and <3% fat on dry weight. Applications include high protein, low fat dairy products like yogurts.

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Filtering milk to produce filtered dairy products with enhanced compositions. The method involves sequential filtration steps to separate and concentrate different milk components. This allows creating customized dairy products with targeted nutritional profiles. The steps are: wide pore filtration to separate casein and beta-lactoglobulin, ultrafiltration to separate alpha-lactalbumin, nanofiltration to separate lactose, and reverse osmosis to concentrate the remaining components. The filtered permeates can be combined with cream and some retentates to create the final filtered milk product.

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Denatured whey protein compositions with high protein content (60% or more) for use in foods like yogurt, beverages, and nutritional products. The compositions are made by denaturing and microparticulating whey proteins at low pH (5-8) to form insoluble particles. This reduces viscosity compared to compositions with native whey proteins. The compositions can contain casein, milk powder, carbohydrates, fats, and sweeteners. The denatured whey proteins have particle sizes in the 1-10 micron range for improved texture.

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Microparticulating of ideal whey protein in milk based products and/or dairy products. The microparticulated ideal whey protein preparation has particle size of 1-200 m, and the taste of the microparticulated ideal whey protein is creamy and full-flavored.

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Separating milk into protein, fat, carbohydrate, and mineral components using membrane filtration techniques like ultrafiltration, nanofiltration, and forward osmosis. The method involves ultrafiltering milk, nanofiltering the permeate, and then subjecting the nanofiltrate to forward osmosis to concentrate the minerals. These separated components are then combined in various ratios to create customized dairy compositions. The compositions can be further processed like pasteurization and packaged for sale.

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High-protein acidified liquid dairy products with reduced viscosity achieved through a novel method that integrates calcium and magnesium fortification into whey protein concentrates. The process involves acidifying the whey protein concentrate with a controlled temperature and shear rate, followed by addition of calcium and magnesium powders. The resulting liquid dairy product maintains a viscosity of up to 2500 cP at 5°C while containing 5% (w/w) lipids and 10% (w/w) minerals. This fortification enables the production of high-protein dairy products with reduced viscosity and improved stability, particularly in applications requiring low viscosity dairy products.

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A novel method for producing edible β-lactoglobulin (BLG) compositions and isolating crystalline BLG, comprising a whey protein solution supersaturated with respect to BLG and having a pH in the range of 5-6. The method involves creating a supersaturated whey protein solution containing BLG and at least one additional whey protein, which is then crystallized through controlled seeding and controlled conditions. The resulting crystalline BLG can be isolated through crystallization and subsequent washing steps, with the crystalline BLG having an orthorhombic crystal system and unit cell size a = 68.6S (±5%) A, b = 68.68 (±5%) A, and c = 156.65 (±5%) A; and the unit cell integral angle α = 90°, Β = 90°, and γ = 90°.

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Separating milk components into individual components through nanofiltration and chromatography. The process involves hydrolyzing lactose, separating proteins, sugars, and minerals from the resulting skim milk, and then applying nanofiltration and chromatography to obtain specific fractions. The skim milk is first hydrolyzed to remove lactose, then separated into protein, sugars, and minerals through membrane filtration. Subsequent chromatographic separation of the protein and sugar fractions, followed by nanofiltration of the skim milk, enables the production of lactose-free or low-lactose milk products with controlled mineral content and calcium levels.

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Microparticulated ideal whey protein preparation for dairy products, particularly acidified dairy products, that enhances texture and taste. The preparation is produced through cavitation of whey protein concentrate, resulting in a microparticulated protein with a particle size of 1-200 μm, which forms a fibrous network. This structure provides improved texture and stability in acidified dairy products, particularly in yogurt and sour milk, compared to conventional heat-stable whey protein products.

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A whey protein beverage that eliminates taste and structural issues associated with traditional whey protein products, while maintaining optimal nutritional value. The beverage achieves this through a novel processing sequence that selectively removes lactose and other undesirable compounds, while preserving essential proteins and minerals. The processing involves microfiltration, ultrafiltration, and nanofiltration steps that separate lactose, casein, and whey proteins, followed by hydrolysis of lactose to monosaccharides. This beverage formulation maintains a high protein content and a desirable taste profile, making it suitable for athletes, fitness enthusiasts, and individuals seeking a low-sugar, lactose-free whey protein beverage.

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A method for producing high-protein fermented milk through a novel approach that combines pre-fermentation and post-fermentation processes to enhance milk quality and reduce environmental impact. The method involves selectively concentrating pre-fermentation milk with high protein levels, followed by post-fermentation processing to concentrate whey protein and lactose. This approach enables the production of high-protein fermented milk with improved nutritional profile and reduced acid whey generation compared to traditional methods.

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Separating milk into its individual components and creating dairy products from these components. The separation process involves membrane filtration, chromatographic separation, and density separation. The milk components are separated into cream, skim milk, ultrafiltrate (UF), and permeate fractions, which are further processed to create dairy products such as ice cream, frozen yogurt, and beverages. The separation process enables the production of dairy products with tailored nutritional profiles by selectively separating milk components with specific nutritional characteristics.

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A novel method for efficient lactoferrin and lactoperoxidase production that eliminates conventional purification steps. The process involves treating lactoferrin and lactoperoxidase concentrates through a single-step ion exchange chromatography column without equilibration buffer. This approach enables rapid purification of these biologically active proteins while maintaining their high purity and functional activity. The column is specifically designed for lactoferrin and lactoperoxidase, with a macroporous cation exchange resin that can handle both proteins and lactose. The column is sterilized at 72°C for pasteurization, eliminating the need for additional processing steps. This single-step process enables the production of lactoferrin and lactoperoxidase concentrates with high purity and activity, comparable to traditional methods but with significantly reduced complexity and energy requirements.

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Denatured whey protein compositions with low fat content and high protein content, particularly suitable for acidified dairy products like yoghurt. The compositions contain a significant amount of protein (>80% total protein) and a minimal amount of fat (<1% on a dry basis), with a pH range of 6.4-7.0. The compositions are produced through controlled heat treatment of whey protein solutions to form insoluble whey protein particles, followed by mechanical processing to enhance protein retention. These compositions can be used as a fat substitute in acidified dairy products, particularly in high protein, low fat applications.

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A process for producing a whey protein concentrate (WPC) that maintains its protein content and rheological properties during heat treatment. The process involves heating the WPC to a specific temperature range, typically between 50-110°C, to denature the protein while maintaining its structural integrity. The denatured WPC is then processed through a continuous flow system, where it is converted into a dry powder through mechanical shearing and drying. The resulting dry WPC maintains its protein concentration and rheological properties, making it suitable for various applications including food products and pharmaceutical formulations.

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Denatured whey protein compositions having a low content of soluble alpha-lactalbumin. The composition comprises insoluble whey protein particles having a particle size in the range of 1-10 micron, when used for producing high protein drinking yoghurts, provide a lower viscosity than denatured whey protein compositions containing a higher content of alpha-lactalbumin.

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A process for producing low-lactose or lactose-free milk products by hydrolyzing lactose in milk using enzymes, followed by membrane filtration to separate the hydrolyzed milk into fractions. The process involves ultrafiltration to concentrate proteins, nanofiltration to remove minerals, and diafiltration to dilute the proteins. This allows producing lactose-free milk without adding water, as the membrane filtration steps remove lactose while preserving the milk components. The fractions obtained can be used to make lactose-free milk, whey protein milk, or cocoa milk.

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