Ultrafiltration Technologies for Milk Component Separation

A method to produce lactose-reduced milk products that recaptures minerals lost during lactose reduction using electrodialysis. The method involves ultrafiltration (UF) to separate lactose from milk, followed by electrodialysis (ED) to transfer minerals from the UF permeate back to the UF retentate. This prevents the loss of minerals during lactose removal and improves the nutritional properties of the lactose-reduced milk. The ED uses anion and cation exchange membranes to move charged ions between streams, including minerals.

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A cost-effective process for harvesting beneficial substances like immunoglobulin (IgG) from raw milk without using high temperatures that destroy the substances. The process involves separating raw milk into two components using filtration instead of sterilization. The first filtration step removes casein and curds. The second filtration step separates immunoglobulin (IgG) from the remaining components. This allows selective harvesting of IgG from milk without destroying it. The process also provides a long shelf life milk without using ultra-high temperature processing that degrades taste and quality.

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Processing dairy protein compositions like whey to make lactose-rich liquids with high lactose content. The method involves steps like ultrafiltration, ion exchange, and optionally nanofiltration and electrodialysis. It allows recovering lactose-rich liquids with lactose content above 90% from dairy proteins. The lactose-rich liquids can be used as lactose sources in food products, animal feed, or further processed into lactose powder.

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Ultrafiltration membranes for fractionating dairy products with high protein rejection and flux. The membranes have polyethersulfone (PES) or polysulfone (PSF) base layers with bound sulfonated polystyrene. The sulfonated polymer provides additional charge rejection of proteins compared to standard membranes. It is formed by contacting the precursor membrane with a solution of sodium styrene sulfonate and a free radical initiator, then curing. This charged ultrafiltration membrane retains the same protein level as a 10kDa MWCO membrane but with higher flux.

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Efficient process for producing lactose-free milk with reduced processing time and better taste compared to existing methods. The process involves multiple filtration steps to concentrate lactose while preserving minerals. After ultrafiltration to remove lactose, the retentate is hydrolyzed. The permeate is nanofiltered to further concentrate lactose. Some nanofiltrate is added back to the hydrolysate. Measurements and control adjust the nanofiltrate proportion to optimize lactose and mineral levels. This allows flexible lactose reduction without excessive sweetness. The final lactose-free milk has lower lactose, minerals, and ash compared to existing methods.

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Preparing room temperature milk with high protein and active substance content. The method involves separating milk into skimmed milk and cream, sterilizing the skimmed milk, extracting heat-sensitive active substances using membrane processes, sterilizing the extract, and blending it back into the sterilized skimmed milk. This avoids heat denaturation of active substances during sterilization. The cream is also sterilized. The final blended milk has higher protein, lactoferrin, α-lactalbumin, β-lactoglobulin, and immunoglobulin levels compared to regular milk.

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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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Preparing improved pasta filata cheese like mozzarella without maturation by removing calcium during cheese curd formation, then adding calcium back before stretching. The calcium removal step improves functional properties like melting and stretching. But adding calcium back restores the nutritional calcium content. The calcium is removed by ultrafiltering the milk to concentrate the protein, then adding coagulant to curdle. The curd is separated from whey, then calcium is added before stretching into cheese.

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A method to make customizable dairy compositions by separating milk into protein, fat, carbohydrate, and mineral components using ultrafiltration, nanofiltration, and forward osmosis. The process involves ultrafiltering milk, nanofiltering the permeate, and forward osmosing the nanofiltrate permeate to concentrate minerals. These separated components are then mixed in varying proportions to create customized dairy compositions. The compositions can be further processed like pasteurization and packaging.

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Hydrocolloid-free textured milk products like cream puddings that have a creamy-solid or gel-like texture without using thickeners like hydrocolloids. The products are made by microfiltration and ultrafiltration of skim milk, followed by heating the retentate. This step concentrates and modifies the milk components to give the desired texture. Excipients and additives can also be added. The products have a creamy-solid or gel-like consistency over a wide temperature range without the need for thickeners like hydrocolloids.

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Simplified process for obtaining protein-enriched fractions from human or animal milk, particularly for use in infant feeding applications. The process involves delipidating the milk using a filter to separate the protein-rich fraction from the lipids. This allows concentrating the protein content of the milk without adding foreign proteins like cow's milk or soy. The filter used is a glass microfiber filter that retains the lipid micelles while allowing the proteins to pass through.

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A milk product with high protein and milk fat globule membrane (MFGM) content that provides nutritional benefits for improving physical performance in humans, particularly older adults. The milk product has at least 30% protein and 3% MFGM by dry weight. It can be made by ultrafiltration of milk to concentrate the proteins and MFGM, followed by partial protein hydrolysis. The milk product's nutritive value comes from the synergistic effects of the proteins and MFGM. Consuming the milk product improves physical function like balance in older people.

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A milk product with enhanced nutritive value for improving physical performance in humans, particularly older adults. The milk product contains a high concentration of both milk protein and milk fat globule membrane (MFGM). The product can be made by ultrafiltration of a milk raw material like buttermilk, followed by partial protein hydrolysis and optionally lactose removal. This results in a milk product with at least 30% protein and 3% MFGM by dry matter weight. The high protein and MFGM content is believed to synergistically improve muscle function and physical performance.

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A process for treating pasteurized and skimmed milk to improve cheese making. The process involves treating the milk before coagulation and draining. It involves separating the milk into fractions using microfiltration and ultrafiltration. The skimmed milk is microfiltered to separate out larger proteins and fat globules. Then the microfiltrate is ultrafiltered to further concentrate the proteins. The ultrafiltrate is mixed with cream and homogenized. This treated milk has improved cheese making properties compared to untreated milk. It coagulates faster, forms firmer curds, and drains better. The process allows customizing the milk composition for cheese making by separating and recombining the protein and fat fractions.

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A method for preparing low-mineralized micellar casein that enables standardized and convenient preparation of decalcified casein micelles. The method involves first separating casein micelles from skim milk using microfiltration and diafiltration. Then, some of the micelles are acidified to dissociate the micellar calcium phosphate and remove free calcium by ultrafiltration and diafiltration. Alternatively, a cation exchange column is used to directly remove calcium. The pH is adjusted back to the initial value and the decalcified micelles are combined with undecalcified micelles. This hybrid method provides a way to achieve decalcification with better control and consistency compared to separate processes.

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Increasing the protein content of colostrum and transition milk to provide newborn calves with higher quality milk that promotes better health and immunity. The process involves ultrafiltering a portion of colostrum or transition milk using vibration to concentrate the protein content. This results in a retentate with increased protein levels, including immunoglobulins like IgG. Feeding this concentrated milk to calves provides them with a higher quality milk that can compensate for low-quality colostrum they may have received.

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A process to produce a low-carb half-and-half dairy creamer that has a fat content of at least 10.5% and a carbohydrate content of 3.3% or less. The process involves starting with skim milk, concentrating it to remove water and some carbohydrates like lactose, then adding cream to bring the fat back up to the desired level. The concentrated skim milk is ultrafiltered to separate out the proteins, carbohydrates, and minerals. The proteins are retained in the concentrate while the carbohydrates and minerals pass through to a permeate. The permeate is discarded and the concentrate is blended with cream to make the low-carb half-and-half creamer.

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Acidified milk products with improved taste and reduced minerals compared to conventional products. The method involves separating lactose and soluble minerals like calcium and magnesium from milk proteins and fat using membrane filtration. This yields a concentrated protein fraction with reduced lactose and minerals. The protein concentrate is then acidified to form the final product. The membrane filtration step allows separating out the lactose and minerals that contribute to acidic taste and high mineral content in acidified milk. The resulting product has lower calcium/protein, calcium/casein, and phosphorus/protein ratios compared to conventional acidified milk.

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Low-viscosity, high-protein milk compositions for making protein-containing foods like yoghurt with improved texture. The compositions contain milk proteins with reduced calcium levels and partial hydrolysis to achieve lower viscosity. The calcium-depleted milk proteins can be prepared by treating milk proteins with enzymes, ion exchange, and ultrafiltration under acidic conditions. The partially hydrolyzed proteins are made by treating the calcium-depleted milk proteins with proteases. These compositions have less than 2 g calcium/100 g protein and less than 1.4 g calcium/100 g dry matter.

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Method for preparing dietary fiber-rich milk with zero lactose by stepwise enzymatic hydrolysis and ultrafiltration. The method involves using a β-galactosidase with transgalactosylation activity to hydrolyze cow's milk in multiple steps while controlling the lactose concentration at each step. Ultrafiltration is used between steps to separate out oligosaccharides produced. This allows higher dietary fiber yields compared to direct hydrolysis without ultrafiltration. The final milk has reduced lactose and higher dietary fiber content.

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A method to make a high-protein drink using whey protein isolate that helps with muscle recovery after exercise. The method involves concentrating pasteurized cheese whey through ultrafiltration to extract a protein concentrate with at least 5% protein content. This concentrated whey is then used as the sole protein source to make the high-protein drink, along with fillers, vitamins, and minerals. The concentrated whey isolate provides a higher protein content and better digestibility compared to using multiple protein concentrates. The drink is made without denaturing the whey proteins by avoiding high heat treatments.

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Process to produce lactose-free milk with regular taste by using nanofiltration stages in addition to ultrafiltration and lactase hydrolysis. The process involves ultrafiltering milk to separate out the whey, followed by nanofiltration stages to further concentrate the solids. The nanofiltrate is combined with lactase-treated whey to make lactose-free milk. The multiple nanofiltration steps allow adjustment of lactose and mineral levels.

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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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A method for producing lactose-reduced milk with improved nutritional and sensory properties compared to conventional lactose reduction methods. The method involves ultrafiltration (UF) to separate lactose from milk proteins, then electrodialysis (ED) to recapture minerals lost during UF. This allows a lactose-reduced milk product with higher mineral content than conventional lactose reduction methods.

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A method to produce low-lactose milk protein concentrates and isolates with reduced lactose and calcium levels compared to conventional products. The method involves pre-treating the milk protein concentrate by ultra-sonication followed by diafiltration to remove lactose and calcium. The ultra-sonication step enhances the calcium removal during subsequent diafiltration. The resulting low-lactose, low-calcium milk protein concentrates can be further dried into powders. The method allows customization of lactose and calcium levels in the final products for specific applications like infant formula, sports drinks, and clinical products where reduced lactose and calcium are desired.

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Low-fat high-protein fermented milk that can be stored at normal temperature. The milk is made using a specific process involving separating skim milk, microfiltration, and adding ingredients like sugar, cheese powder, pectin, agar, and ultrafiltration permeate. The pectin and agar help stabilize the milk without thickeners like starch. The ultrafiltration permeate adds protein. The milk is fermented with starter culture. The resulting product has high protein content, but avoids issues like whey separation, graininess, or astringency that can occur in high-protein fermented milks.

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Preparing a fresh milk-grade human milk protein base for infant formula by adjusting the casein and whey protein ratios directly in the milk rather than using whey powders. The method involves sterilizing and defatting the milk, then gradual filtration through membranes with different pore sizes to separate the proteins. By varying the filtration pressures and membrane sizes, the casein and whey protein proportions can be controlled to match breast milk ratios.

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Preparing dairy compositions with enhanced mineral content using ultrafiltration, nanofiltration, and forward osmosis. The method involves ultrafiltration of dairy products to separate the permeate and retentate fractions. The permeate is further filtered through nanofiltration to produce a nanofiltration permeate fraction. This fraction is then subjected to forward osmosis to concentrate minerals. The concentrated minerals are combined with the ultrafiltration retentate and other components to create the final dairy composition. The forward osmosis step significantly increases mineral content compared to nanofiltration alone.

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High-calcium and high-protein milk with clean label and rich taste by using a preparation method that involves separating part or all of the fat from the raw milk, then concentrating the remaining skimmed milk using ultrafiltration to increase protein and calcium levels. The resulting milk has higher protein and calcium content compared to regular milk, without adding supplements or modifying the composition.

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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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Preparing milk with a zero glycemic index (GI) that is suitable for lactose intolerance and people with high blood sugar. The process involves a multi-stage filtration and concentration sequence to separate and remove lactose, minerals, and other components while retaining protein, fat, immunoglobulins, and lactoperoxidase. The lactose-rich retentates are decomposed to release calcium. The resulting milk has low lactose, lactose equivalents, and minerals, but retains essential nutrients like protein, fat, immunoglobulins, and lactoperoxidase.

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A method for preparing low lactose and high calcium milk using membrane separation technology instead of enzymatic hydrolysis. The method involves physically removing lactose from milk using ultrafiltration (UF) membranes to concentrate and separate the milk components. The optimal processing parameters are concentration ratio of 1.5, production pressure of 2.0 bar, production temperature of 40°C, concentration flow rate of 1500 L/h, and two diafiltration steps. This allows removing about 90% of the lactose while increasing protein content by 1.5 times. The concentrated milk is then pasteurized and packaged into a low lactose, high calcium milk product.

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Improving lactose reduction in dairy products without compromising nutritional value by recapturing minerals lost during lactose removal. The method involves ultrafiltration (UF) to separate lactose from milk proteins, then electrodialysis (ED) to transfer minerals from the UF retentate (milk protein concentrate) to the UF permeate (lactose-enriched stream). This recaptures minerals lost during UF and uses them to enhance the lactose-reduced milk made from the UF permeate. ED also reduces water loss compared to traditional ED applications.

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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 process for enriching lactose from milk protein compositions like whey by desalting and ion exchange. The process involves partially desalting the milk protein composition before ultrafiltration to concentrate the proteins. After ultrafiltration, the permeate is further desalted using ion exchange resins. This enriches the lactose content in the permeate compared to regular ultrafiltration. The enriched lactose solution can be further processed to obtain lactose in solid form. The overall process allows recovering lactose from milk byproducts like whey while minimizing wastewater generation.

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Clearing a partial bovine milk protein hydrolysate from unwanted components. The clearing includes filtration of the partial hydrolysate using a membrane having a molecular cut-off in the range of 10-100 kDa, and recovering the filtrate comprising a cleared partial hydrolysate.

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Membrane separation and recombination method to make infant formula with core nutrients from cow milk. The method involves separating components like casein, whey protein, lactose, and fat from skimmed milk using multiple stages of microfiltration and ultrafiltration. These separated components are then recombined in specific proportions to create infant formula with all core nutrients derived from cow milk. This avoids adding powders that can have negative impacts on health. The membrane separation allows flexible adjustment of nutrient ratios for infant formulas.

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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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Preparing a low-sugar high-protein milk product that can be achieved without external additive from the technical point of milk. The preparation includes carrying out first ultrafiltration treatment on raw milk to obtain first ultrafiltration trapped fluid and first ultrafiltration permeate, nanofiltration: carrying out nanofiltration treatment on the first ultrafiltration permeate to obtain nanofiltration trapped fluid and nanofiltration permeate; an optional fat separation step: fat separation is carried out on part of raw milk to obtain cream and sugar-containing skim milk, and the sugar-containing skim milk is subjected to second ultrafiltration treatment to obtain desugared milk; and a recombination step: mixing the first ultrafiltration trapped fluid, the nanofiltration permeate and the optional cream according to a certain proportion to obtain mixed feed liquid.

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Ultrafiltration membrane that can be used in dairy applications for fractionating aqueous streams containing protein, sugar, and minerals. The membrane comprises a polyethersulfone (PES) and/or a polysulfone (PSF) membrane, and sulfonated polystyrene bound in pores and/or bound on an external surface of the ultrafiltration membrane.

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Method to produce milk oligosaccharides, which are natural substitutes for breast milk oligosaccharides, from animal milk like whey. The method involves ultrafiltration, nanofiltration, chromatography, desalting, and freeze-drying to extract and purify oligosaccharides from whey. It allows large-scale production of milk oligosaccharides that mimic breast milk oligosaccharides without enzymatic conversion. The extracted milk oligosaccharides have similar structure and biological activity to breast milk oligosaccharides.

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A more efficient method for producing milk sugar, specifically lactose, by in-line crystallization with reduced energy consumption and lower lactose loss compared to existing methods. The method involves ultrafiltration of skim milk, nanofiltration of permeate, thickening, crystallization, and drying. The nanofiltration is followed by diafiltration to 70-90% demineralization and 20-27% dry matter content. This allows achieving the required demineralization level without using energy-intensive electrodialysis. The nanofiltrate is then condensed, heated, and crystallized in two stages for lactose recovery.

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A process to produce ultrafiltered whey protein hydrolysate for infant formulae that is free of allergenic bovine milk proteins and contains specific bovine betalactoglobulin peptides that enhance oral immune tolerance against cow's milk protein. The process involves hydrolyzing whey protein, then adding emulsifiers or chaotropic agents before ultrafiltration. This allows the tolerogenic betalactoglobulin peptides to pass through the membrane and be retained in the hydrolysate. This provides a hydrolysate enriched in tolerogenic bovine peptides without residual intact allergenic proteins.

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Making yogurt with a whey-to-casein ratio similar to breast milk using ultrafiltration to separate the proteins. The method involves starting with cow's milk and ultrafiltering it to separate out a fraction with a higher whey protein content. This fraction is then fermented to make the yogurt. The ultrafiltration step concentrates the whey proteins and dilutes the casein proteins to mimic the protein ratio of human milk.

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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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A process to extract lactose from dairy proteins like whey or milk using ion exchange resins and membranes. The process involves ultrafiltration to separate lactose-rich permeate from protein-rich retentate, followed by ion exchange steps to replace ions with hydrogen ions. This demineralizes the lactose-rich permeate to make it more stable. The demineralized permeate is then further processed with membranes and electrodialysis to extract lactose-rich liquid. The lactose-rich liquid can have >90% lactose content. The process allows efficient recovery of lactose from dairy byproducts like whey.

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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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A method for making dairy compositions using ultrafiltration, nanofiltration, and forward osmosis. The method involves ultrafiltering a milk product to produce a UF permeate fraction and a UF retentate fraction. The UF permeate fraction is then nanofiltered to produce a NF permeate fraction and a NF retentate fraction. The NF permeate fraction is subjected to forward osmosis to produce a mineral concentrate. The UF retentate fraction, mineral concentrate, water, and a fat-rich fraction are combined to form the dairy composition.

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Method for processing a dairy protein composition to create a lactose-rich liquid composition with high lactose content. The method involves ultrafiltration, demineralization, and ion exchange steps. It starts with ultrafiltration of the dairy protein composition to separate the protein-rich retentate from the lactose-rich permeate. The permeate is then partially demineralized before passing through an ion exchange resin column. The resin exchanges cations for hydrogen ions and anions for hydroxide ions, further demineralizing the lactose-rich liquid.

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