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Helsinki, Finland

The present invention relates to an aroma milk composition comprising diacetyl and diacetyl producing strains and a method of producing it. Further, the present invention relates to use of the aroma milk composition in the manufacture of a dairy product, in particular butter product. Finally, the present invention relates to a new bacterial strain of


The present invention relates to a liquid enzyme formulation, particularly to a liquid and stable formulation comprising a crosslinking enzyme and/or an enzyme modifying milk proteins. Particularly the present invention relates a liquid and stable transglutaminase formulation. In addition, the present invention relates to a method for preparing a liquid enzyme formulation.


Patent
Valio Ltd. | Date: 2012-11-09

A method is disclosed for producing an infant formula base, wherein by means of microfiltration, ultrafiltration, and nanofiltration the components of milk are separated into a casein fraction, a whey protein fraction, and a lactose fraction to produce, by suitably combining, a composition in which the amino acid composition is close to that of human milk. An infant formula base having a total protein concentration of about 1.0 to about 1.5% and a -casein concentration of at least about 11% of the total protein concentration is also disclosed. The infant formula base is suitable for the production of an infant formula.


Patent
Valio Ltd | Date: 2014-06-09

The invention relates to a method for making cheese wherein cheese is salted with a salting agent comprising milk minerals and NaCl or a mixture thereof. The invention also relates to ripened cheese having a ratio of K/Na of 0.39 to 4.0 and a K content of more than 0.08%.


Patent
Valio Ltd | Date: 2013-06-26

The present invention relates to a process for producing a casein protein product comprising the steps of:providing a casein concentrate starting material,heat-treating the material,cooling the heat-treated material,subjecting the cooled material to a treatment with a crosslinking enzyme,optionally subjecting the cooled material to a treatment with a coagulant andprocessing the material into the casein protein product/allowing the casein protein product to form.

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