Valio Ltd.

Valio Oy

Olli Tossavainen

Janne Sahlstein

Matti E Harju

Tarja Suomalainen

Harri Kallioinen

Antti Heino

Annika Mäyrä-Mäkinen

Reetta Tikanmäki

Outi Vaarala

Kari Salminen

Pekka Linko

Marko T Outinen

Juha Huumonen

Outi Kerojoki

Timo Sibakov

Marika Eriksson

Matti Harju

Reetta Tikanmaki

Reetta TIKANMÄKI

Matti Erkki Harju

Liisa Manner

The invention relates to a low lactose milk product where the milk protein is hydrolyzed by a protease without negatively affecting the organoleptic properties and appearance of the milk product. The invention also relates to a process for preparing a protein hydrolyzed milk product with a low lactose content.

Milk product and preparation method

The invention relates to a whey protein product having a ratio of whey protein to casein in the range from about 25:75 to about less than 50:50, a total protein content of at least 20% on dry matter basis, and a protein content of about 2.5 to about 8% by weight, based on the weight of the product. The product has a favourable amino acid composition and is especially suitable for athletes. The invention also relates to a method for producing a whey protein product, using microfiltration and ultrafiltration. The whey protein product is composed of the ultrafiltration retentate and a casein-containing material at a ratio of whey protein to casein of about 20:80 to about less than 50:50 and a total protein content of at least about 20% on dry matter basis.

Milk-based product and a method for its preparation

The invention relates to a process for the production of well-preserving lactose-free and low-lactose milk products. The process of the invention is characterized by separating the sugars and proteins in a raw material, thermally treating them in such a manner that the plasmin enzyme system and other proteolytic enzymes are inactivated, and combining the fractions and other preparation agents into a drink with a required composition and properties.

Process for preserving low-lactose or lactose-free milk product

Processes for producing lactose-free milk products are disclosed. The processes include separation of the milk components by ultrafiltration, nanofiltration and reverse osmosis and recombination of the separated components in an appropriate manner to lactose-free milk products. Lactose-free products prepared from the separated milk components are also disclosed.

Lactose-free milk product and processes for producing the same

The invention relates to a process for producing lactose-free milk products. The process of the invention is characterized by the steps of subjecting a milk product to ultrafiltration (UF), nonfiltration (NF) and concentration by reverse osmosis, followed by the addition of salt to the UF retentate.

Process for producing a lactose-free milk product

The invention relates to a process for preparing a product containing antihypertensive peptides by fermenting a casein-containing starting material with lactic acid bacteria. The invention also relates to the obtained product and its use as a functional product as such or as an ingredient or additive of edible substances.

Process for producing a product containing antihypertensive tripeptides

The invention relates to a method of removing bovine insulin from a liquid fat-free proteinous material originating from cow's milk, wherein the liquid fat-free proteinous material originating from cow's milk, the material having a pH of 2 to 8, at a temperature below 65&#xb0; C., is contacted with an adsorption resin, whereby the weight ratio of the proteinous material to be treated to the adsorption resin is at most 100:1, optionally combining with said resin treatment at least one ultra and dia-filtration treatment of the proteinous material, and, if necessary, the liquid material so obtained is concentrated into a protein concentrate and optionally dried to powder. The invention further relates to a substantially bovine insulin-free proteinous material so obtained, and to its use as the protein part or raw material in the preparation of substantially bovine insulin-free infant formulae or other special nutritive preparations or consumption milk, other milk drinks or other milk preparations, or as a raw material therein.

Method of processing a proteinous material, a product so obtained, and use thereof

Method for removing phenylalanine from proteinaceous compositions, a

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Espoo, Finland

Olli Tossavainen