Reverse Osmosis Applications in Milk Processing

Making a lactose-reduced dairy composition with higher mineral content compared to regular milk by separating and concentrating components using membrane filtration techniques. The steps involve ultrafiltration, nanofiltration, diafiltration, and reverse osmosis. After ultrafiltration to separate the milk into protein, fat, carbohydrate, and mineral fractions, the lactose-rich permeate is nanofiltered to retain minerals. Diafiltration removes remaining lactose. Reverse osmosis concentrates minerals further. The protein, fat, and mineral fractions are combined to make the low lactose, high mineral dairy composition.

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Extracting high purity, microbiologically stable water from the permeate of nanofiltration of milk for use in dairy processing and cleaning applications. The method involves reverse osmosis treatment of nanofiltration permeate to reduce dry matter content to 0.03 g/100 g and specific electrical conductivity to 300 μS/cm. This allows the water to be used in dairy processes like membrane filtration and cleaning solutions without contamination.

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Pasteurized milk containing probiotics with extended shelf life and improved nutritional value. The probiotic combination is Lactobacillus acidophilus, Bifidobacterium lactis, and Lactobacillus paracasei in specific ratios. The milk is prepared using steps like RO membrane concentration, sterilization separator, microfiltration membrane sterilization, and pasteurization. This improves bactericidal effect while protecting milk components. The probiotic combination and processing steps extend the shelf life to 20 days compared to traditional pasteurization.

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A process for producing powdered milk that allows sustainable, profitable milk powder production from smaller-scale farms and collection areas. The process involves maturing milk fractions at the farm, collecting them, concentrating at a central site, and drying at a remote site. This decouples collection from drying, allowing economical drying at a distance from farms. The maturation step improves powder quality. The multi-stage reverse osmosis concentration and remote drying enable efficient use of drying equipment. The method also involves pasteurization and skimming.

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Process for producing powdered milk that is viable and sustainable for small-scale milk processing operations in areas with lower milk production. The process involves collecting matured whole milk fractions from multiple dairy farms, concentrating the milk using reverse osmosis, and drying it at a remote site. This allows using larger drying facilities with economies of scale, even in areas where farm sizes are smaller. The key steps are: collecting matured milk fractions from farms, concentrating the milk via reverse osmosis, and drying the concentrated milk at a remote site.

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Making a yogurt product with a whey-to-casein protein ratio similar to breast milk by starting with cow's milk and subjecting it to a mild heat treatment prior to fermentation. The process involves ultrafiltration, nanofiltration, and reverse osmosis to separate and concentrate the proteins. This allows adjusting the whey-to-casein ratio without denaturing the proteins as much as severe heat treatments like UHT. The resulting dairy composition is then heat-treated and fermented into yogurt with a similar protein ratio to breast milk.

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Making yogurt with whey protein to casein ratio closer to human milk by fractionating cow's milk using membrane processes like ultrafiltration, nanofiltration, and reverse osmosis. The steps involve ultrafiltrating to separate whey and casein, nanofiltering the whey, reverse osmosing the casein, and combining the fractions before fermenting to make yogurt with a more human-like protein ratio.

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Filtering milk using a series of filtration steps to separate and concentrate various milk components for producing filtered dairy products with enhanced compositions. The filtration steps include wide-pore, ultra-filtration, nano-filtration, and reverse osmosis. The wide-pore filtration removes larger proteins like casein and beta-lactoglobulin, the ultra-filtration removes smaller proteins like alpha-lactalbumin, the nano-filtration removes lactose, and reverse osmosis removes water. The filtered components are then combined to create customized dairy products with altered nutritional profiles.

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A method to make dairy compositions using membrane filtration steps. The method involves ultrafiltration, reverse osmosis, and nanofiltration to separate components from milk. It starts by ultrafiltering milk to get a retentate and permeate. The permeate is then reverse osmosed to get a retentate with lactose and minerals, and a permeate. The retentate is nanofiltered to get a retentate with lactose and a permeate with minerals. These fractions are then combined in different ways to make the final dairy composition. The composition can be further heat treated and packaged. The membrane filtration steps allow separating milk into protein, fat, lactose, and mineral components, which can be blended in customized proportions to create dairy products with desired properties.

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Method for concentrating human milk oligosaccharides (HMOs) like 2'-fucosyllactose (2'-FL) using reverse osmosis membranes to achieve higher concentrations without thermal degradation. The HMO solution is concentrated to final osmotic pressures of at least 70 bar using reverse osmosis membranes like dairy RO membranes. This allows concentrating HMOs like 2'-FL to higher levels without evaporation, reducing thermal load and product losses compared to evaporation.

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Zero lactose, zero sucrose milk product that meets consumer demand for lactose intolerance and sugar reduction without artificial sweeteners. The milk is prepared by concentrating raw milk through reverse osmosis to raise lactose content, then hydrolyzing lactose using lactase. This provides natural, full sweetness without added sugars or sweeteners. The lactose-free milk has lactose levels below 0.5g/100mL. The process involves reverse osmosis concentration, lactase hydrolysis, and post-treatments like microfiltration sterilization.

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A method to produce milk permeate powder with reduced mineral fouling and improved process efficiency. The method involves injecting carbon dioxide into the permeate stream during reverse osmosis concentration. This reduces mineral fouling during concentration and allows higher mineral removal during subsequent steps like heat treatment and crystallization. The CO2-injected permeate can then be dried to produce the powder. The CO2 is added at a flow rate of 1 L/min per L/min of permeate through the RO.

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Preparing concentrated dairy products like milk using membrane filtration that avoids issues like flavor degradation, precipitation, and fat separation during concentration. The method involves optimizing protein concentration, lactose ratio, and sterilization conditions to increase the content of flavor compounds like 2.3-pentanedione. This is done by combining processes like low-temperature enzyme sterilization, steam immersion stabilization, and aseptic homogenization with reverse osmosis and ultrafiltration concentration. By controlling the protein:lactose ratio during concentration, it allows higher flavor substance levels in the concentrated product.

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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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Making yogurt with compositional attributes of human milk by starting with cow's milk and using filtration steps to concentrate and separate the proteins. The process involves ultrafiltration, nanofiltration, diafiltration, and reverse osmosis to separate and concentrate the proteins. The resulting dairy composition is heated and fermented to make yogurt with a protein ratio similar to human milk. The mild heat treatment preserves protein quality compared to traditional yogurt making.

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Concentrating dairy products like milk using reverse osmosis membranes to achieve higher concentrations compared to traditional methods like evaporation or conventional reverse osmosis. The process involves a two-stage reverse osmosis concentration with lower pressure in the first stage followed by higher pressure in the second stage. This allows higher concentrations to be achieved without the negative impacts of high-temperature evaporation or excessive pressure in conventional reverse osmosis. It reduces energy consumption, avoids heat damage to dairy products, and prevents excessive microbial growth during concentration compared to traditional methods.

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A method for preparing normal temperature milk with high protein content and high active substance content. The method involves separating cream and skim milk from raw cow's milk, then treating the skim milk through filtration and concentration steps to extract the active components. The extracted components are mixed with the cream and sterilized to make the final high-protein, high-active milk. The steps include microfiltration, diafiltration, ultrafiltration, and reverse osmosis to concentrate and separate the active substances. The sterilization is done using physical methods like microfiltration or absolute sterilization instead of heat pasteurization.

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A method to make dairy compositions with enriched minerals and reduced lactose for specific applications. The method involves a multi-stage filtration process using ultrafiltration, nanofiltration, reverse osmosis, and electrodialysis. Skim milk is ultrafiltered to separate permeate and retentate fractions. The permeate is nanofiltered to produce more permeate and retentate fractions. The nanofiltrate permeate is further processed through reverse osmosis. The nanofiltrate retentate and reverse osmosis retentate are combined with the ultrafiltrate retentate to form the final dairy composition. Electrodialysis is used to enrich minerals from the nanofiltrate retentate. This allows recovering minerals that would otherwise be lost. The lactose stream from reverse

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Preparation of milk oligosaccharides from whey for use in food products like infant formula as a replacement for galactooligosaccharides and fructooligosaccharides. The method involves multiple steps of filtration and chromatography to selectively separate and concentrate the milk oligosaccharides, like sialyllactose, from lactose. The steps are microfiltration, ultrafiltration, nanofiltration, reverse osmosis, chromatography, and desalination. The resulting oligosaccharide powder can be used in foods to provide prebiotic benefits.

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Concentrating dairy products like cow milk using a two-stage reverse osmosis process with lower pressure followed by higher pressure. This allows higher concentration compared to conventional reverse osmosis without needing evaporation or forward osmosis. The lower pressure stage uses a predetermined first pressure. The higher pressure stage uses a second, higher pressure. The lower pressure stage reduces fouling and membrane clogging. The higher pressure stage further concentrates the milk. This two-stage process enables higher dairy product concentration compared to single-stage reverse osmosis. It also reduces energy consumption and avoids heat treatment issues compared to evaporation or forward osmosis.

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A method to produce milk permeate powder without fouling issues and other process and product related problems. The method involves injecting carbon dioxide into the milk permeate during reverse osmosis concentration. This reduces mineral fouling during concentration and crystallization steps. The carbonated concentrate is heated to release carbon dioxide, settled to separate minerals, and then spray dried. The carbonated permeate also reduces mineral fouling during evaporation. The carbonation reduces mineral precipitation and fouling during subsequent processing steps.

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A method to produce a dairy-based flavor enhancer using nanofiltration and reverse osmosis. The process involves separating a dairy liquid like whey into a perme

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A method to make a dairy composition by separating dairy products into protein, fat, carbohydrate, and mineral components using ultrafiltration, nanofiltration, diafiltration, and osmosis techniques. The method involves ultrafiltering dairy, reverse osmosing the permeate, nanofiltering the reverse osmosis retentate, and combining the ultrafiltration retentate, nanofiltration permeate, and optionally other fractions like reverse osmosis permeate and fat-rich fraction. This allows customizable dairy compositions with varying protein, fat, carbohydrate, and mineral content.

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A method to make yogurt with protein content similar to breast milk. It involves filtering cow's milk to separate proteins, then combining and fermenting the filtered components to make yogurt with a weight ratio of whey protein to casein protein from 40:60 to 80:20. The filtration steps include ultrafiltration, nanofiltration, diafiltration, and reverse osmosis to separate and concentrate proteins.

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Making a yogurt with a protein ratio similar to breast milk by starting with cow's milk, ultrafiltrating it to separate whey and casein, then further processing the fractions through nanofiltration, reverse osmosis, and diafiltration steps to concentrate and separate the proteins. The processed fractions are then combined, heat treated, and fermented to make the yogurt with a protein ratio of 40-80% whey to 60-20% casein.

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A process for producing a lactose-rich liquid composition from dairy protein compositions like whey or milk ultrafiltration permeates. The process involves treating the dairy protein composition, like whey, through ultrafiltration to separate the proteins and obtain a permeate rich in lactose. The permeate is then treated further to remove minerals and concentrate the lactose content. The final step is evaporating and drying the concentrated lactose solution to produce lactose powder. The lactose-rich liquid composition can also be used as a beverage or food ingredient. The treatment steps include ultrafiltration, ion exchange resins, electrodialysis, nanofiltration, adsorption, and reverse osmosis.

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A concentration method for dairy products that allows high concentration without heat treatment and reduces energy consumption compared to traditional methods. The method uses a two-stage reverse osmosis process with lower pressure in the first stage followed by higher pressure in the second stage. This allows concentrating dairy products like milk to higher solids without heat damage. The lower pressure stage removes most water, then the higher pressure stage further concentrates. This reduces energy needs compared to traditional methods where high pressure is used throughout. It also avoids heat treatment issues like nutrient loss and bacterial growth. The two-stage process can achieve higher concentrations than single-stage reverse osmosis.

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Method to improve the stability of liquid goat milk products to prevent protein precipitation and extend shelf life. The method involves treating the goat milk through steps like homogenization, ultrafiltration, reverse osmosis, pH adjustment, and sterilization. This sequential processing helps stabilize the goat milk components like proteins and lactose without denaturing them during high-temperature sterilization. The steps are: 1. Homogenize raw goat milk. 2. First sterilization. 3. Whey separation. 4. Reverse osmosis liquid separation. 5. Reverse osmosis liquid backfilling. 6. Second sterilization. 7. Cooling. 8. Aseptic filling. The method keeps the original goat milk taste while improving stability.

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Preparing milk compositions by separating dairy products into protein, fat, carbohydrate, and mineral components using ultrafiltration, nanofiltration, diafiltration, and reverse osmosis techniques. The method involves ultrafiltration of milk, nanofiltration of the ultrafiltrate, reverse osmosis of the nanofiltrate, and combining fractions like the ultrafiltrate retentate, nanofiltrate permeate, and reverse osmosis permeate to create a customized milk composition.

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Preparing dairy compositions by fractionating milk using membrane processes like ultrafiltration, nanofiltration, diafiltration, and reverse osmosis. The method involves ultrafiltering milk at 3-15°C to separate a permeate and retentate. Then, fractions like the UF retentate, nanofiltration permeate, reverse osmosis retentate, etc. are combined in different proportions to create customized dairy compositions. The compositions can be further processed like heat treatment and packaging. The fractionation allows separating proteins, carbohydrates, minerals, and fats in specific proportions for tailored dairy products.

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Preparing high-protein and high-milk solid pure milk. The preparation includes performing gradient concentration on raw milk, wherein the gradient concentration comprises primary concentration and secondary concentration, adopting a composite reverse osmosis membrane concentration, and the film concentration is combined with a single-effect vacuum falling film concentration.

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A method to make a dairy composition with improved nutritional profile by separating milk components using membrane filtration techniques. The method involves ultrafiltration, reverse osmosis, and nanofiltration steps. After ultrafiltration, reverse osmosis is used to concentrate lactose and minerals. Nanofiltration removes minerals from the reverse osmosis concentrate. The ultrafiltrate, reverse osmosis permeate, and nanofiltrate permeate are combined to form the dairy composition. This allows selective recovery and use of minerals compared to traditional methods.

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Energy-efficient method to produce heat-treated concentrated dairy products like condensed milk without evaporation. The method involves concentrating dairy through reverse osmosis, stabilizing it, homogenizing, and heat treating to reduce microbes. The stabilization step helps prevent precipitation during heat treatment. The concentrated dairy is passed through a reverse osmosis filter at pressure and temperature to concentrate. It's then stabilized by preheating, homogenized, and heat treated at higher temperature to kill microbes.

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A concentration method for dairy products using low-pressure and high-pressure reverse osmosis to overcome limitations of existing concentration techniques. The method involves staged reverse osmosis treatment at lower pressures followed by higher pressures. This allows higher concentration levels and reduces energy consumption compared to single-stage high-pressure reverse osmosis. The method also includes steps like temporary storage, pretreatment, and homogenization to optimize product quality.

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Milk permeate powder production method that reduces fouling and improves process efficiency compared to traditional methods. The steps involve injecting carbon dioxide into the permeate during reverse osmosis, followed by heating, settling, and drying. The CO2 injection prevents mineral fouling during concentration and reduces fouling during evaporation. This allows higher permeate concentrations and lower fouling in the downstream steps. The heating step also helps reduce dissolved CO2 levels. The settled concentrate can then be crystallized and dried to make the milk permeate powder.

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Demineralizing milk protein compositions like whey without using ion exchange resins to reduce salts and minerals. The process involves treating the milk protein composition with membrane filtration techniques like nanofiltration and reverse osmosis to selectively remove minerals while retaining the protein and lactose. The membrane filtration steps replace the traditional ion exchange resin step, allowing higher demineralization levels without introducing exogenous minerals.

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Processing milk to create high-protein, low-lactose, and customized milk compositions using ultrafiltration (UF) and reverse osmosis (RO) membrane techniques. The process involves separating a portion of cream from raw milk to obtain partially skimmed milk with reduced fat content. This partially skimmed milk is then processed using UF and RO membranes to concentrate and purify the proteins, lactose, and minerals to the desired levels. The final product has customized levels of protein, lactose, calcium, and sodium compared to regular milk.

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Concentrating aqueous solutions of human milk oligosaccharides (HMOs) like 2'-fucosyllactose (2'-FL) using reverse osmosis membranes to obtain highly concentrated HMO solutions with osmotic pressures of at least 70 bar. This allows concentrating HMOs without thermal processing to improve final product quality and yield compared to evaporation. The concentrated HMO solutions can then be further processed for downstream applications like crystallization and drying. The reverse osmosis membranes used are dairy membranes certified for food applications. The high osmotic pressures are measured using freezing point osmometry.

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Milk treatment system for concentrating raw milk, with a pressure vessel connected operatively to a pressure system. The system comprises a reverse osmosis membrane placed under an overpressure.

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Milk-based butter with a caramel tone that complies with butter regulations. The butter is made by a process involving nanofiltration (NF) and reverse osmosis (RO) to concentrate and separate components from milk. The NF step removes lactose and other impurities, while the RO step further concentrates the remaining components. This results in a retentate rich in sugars and proteins. The retentate is then made into butter using standard methods. The NF/RO process allows caramelization of the sugars during heat treatment without burning, resulting in the desired caramel flavor.

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Butter with a caramel flavor that complies with butter regulations and a process to make it. The butter is made by separating skimmed milk to get a milk concentrate with higher sugar content. This concentrate is then treated with heat, hydrolysis, nanofiltration, reverse osmosis, and heat treatment to remove impurities and concentrate the sugar. The resulting sugar-rich retentate is churned to make the caramel-flavored butter. The process allows creating a real caramel-flavored butter that meets butter regulations, unlike adding caramel flavorings.

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Simplified formula and preparation method for room temperature yogurt with reduced additives and longer shelf life. The simplified formula contains reverse osmosis concentrated milk, sugar, pectin, gellan gum, and starter culture. It omits common thickeners like acetylated distarch phosphate and gums like locust bean gum. The pectin and gellan gum provide stabilization instead. The method involves sterilizing the concentrated milk, adding sugar and pectin, cooling, then adding gellan gum and culture. This simplified formulation allows room temperature yogurt with a clean label and fewer additives compared to conventional recipes.

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Normal-temperature yogurt formulation and preparation method that allows making a yogurt drink similar to tea or coffee with milk. The yogurt has the right texture and taste to match with tea and make yogurt tea. The yogurt contains concentrated milk, sugar, milk protein powder, pectin, egg yolk powder, and a leavening agent. The concentrated milk is made by filtering regular milk through a reverse osmosis membrane. The yogurt preparation involves homogenizing the ingredients followed by heating and cooling to set the yogurt.

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A method for producing a dairy salt that can be used as a healthier alternative to table salt in foods. The dairy salt is made by processing whey, the liquid byproduct of cheese making, using membrane filtration techniques. The steps involve ultrafiltration, nanofiltration, reverse osmosis, and electrodialysis to concentrate and separate the components. This allows producing a dairy salt with balanced ratios of sodium, potassium, and calcium that can be used as a salt substitute in foods. The method aims to provide a healthier salt option with reduced sodium and improved taste compared to traditional salt.

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Filtering dairy to produce filtered dairy products with enhanced compositions. The method involves sequential filtration steps using different filter pore sizes to separate and concentrate specific milk components. The steps are: wide-pore filtration to retain casein and beta-lactoglobulin, ultrafiltration to retain alpha-lactalbumin, nanofiltration to retain lactose, and reverse osmosis to remove more water. This allows producing filtered dairy products with customized nutritional profiles by combining selected components like high protein, low lactose, or high mineral content.

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A method to prepare concentrated fermented milk with reduced sugar content by using reverse osmosis to concentrate the milk, adding lactase to break down lactose into monosaccharides, and prolonging fermentation time. This allows increasing protein and fat concentrations without adding sugar, resulting in a healthier, natural, and lower sugar fermented milk product. The method involves reverse osmosis concentrating the raw milk, followed by standardization and fermentation with lactase and starter cultures. Flavorings can be added optionally. The concentrated fermented milk has protein content of 4.0% and fat content of 4.5%.

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Separating a milk product into protein, fat, carbohydrate, and mineral components using combinations of filtration, electrodialysis, and osmosis techniques. The separation involves ultrafiltering a skim milk product to produce a UF permeate fraction and a UF retentate fraction, nanofiltering the UF permeate fraction to produce a NF retentate fraction and a NF permeate fraction, (cl) introducing the NF retentate fraction to a feed input of an electrodialysis apparatus, (c2) introducing water or a milk mineral stream to a brine input of the electrodialysis apparatus, (d) discharging from the electrodialysis apparatus a lactose stream and a mineral-enriched stream, (e) subjecting the NF permeate fraction or the mineral-enriched stream and the NF permeate fraction to reverse osmosis to produce a RO retentate fraction and a RO permeate fraction, and combining at least the UF retentate fraction and the RO retentate fraction and/or the mineral-enriched stream to form the dairy composition.

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Method for making dairy compositions using filtration and electrodialysis to separate milk into protein, fat, carbohydrate, and mineral components. The method involves ultrafiltration (UF) to separate milk into a permeate and retentate, nanofiltration (NF) of the UF permeate, electrodialysis (ED) of the NF retentate, reverse osmosis (RO) of the NF permeate and ED brine, and combining the UF retentate, ED retentate, and RO retentate (or ED retentate and ED brine) to make the dairy composition.

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A milk product with high nutritional activity and high biological safety, and a preparation method thereof, a dairy product and a preparation method thereof. The milk product has low bacterial counts, high levels of nutrients like lactoperoxidase, lactoferrin, immunoglobulin, and lysozyme, and extended shelf life due to reduced heat treatment compared to traditional methods. The preparation involves steps like cold filtration, reverse osmosis concentration, degassing, high temperature sterilization, and MF microfiltration sterilization at lower temperatures.

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Milk-based lactose derivative that can be used in food in particular. The derivative includes ultrafiltration of a starting milk to produce a first permeate P1 and a first retentate R1; reverse osmosis of the first permeate P1 to produce a second permeate P2 and a second retentate R2; mixing the first retentate R1 with in each case such an amount of the second permeate P2 and milk minerals, so that a standardized milk product is obtained whose protein and mineral content approximately corresponds to that of the starting milk, as well as hydrolysis of the standardized milk product from step (e) with the addition of such an amount of lactase that the remaining amount of lactose still contained in the product is completely converted into glucose and galactose is split.

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