Helsinki, Finland
Helsinki, Finland

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Patent
Valio Ltd | Date: 2014-11-25

A method for processing milk, comprising the steps of: providing skim milk; separating the skim milk to provide two or more fractions; providing a part or all of the two or more fractions into at least two compositions; subjecting the at least two compositions to at least one microbial load reduction treatment, wherein the at least one microbial load reduction treatment is different for each composition, is disclosed. Also, a method for producing a milk product, wherein the milk product is composed at least from the two differently treated compositions is disclosed.


Patent
Valio Ltd | Date: 2017-04-19

The present invention relates to a method of producing a protein containing dairy mousse, such as a quark mousse or a yogurt mousse. In particular, the present invention relates to a method of producing whipped dairy products involving the use of an ideal whey protein solution and protein modifying enzyme in the production of dairy mousses. The invention enables the production of dairy whipped products with relatively high protein content simultaneously with relatively low carbohydrate and fat contents in which the bubbles improve the mouth feel and rheological performance of the product.


Patent
Valio Ltd | Date: 2017-02-08

The present invention relates to a process for producing an acidified protein product, such as quark.


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 Lactococcus lactis ssp. lactis.


Patent
Valio Ltd. | Date: 2015-03-31

The present invention relates to a process for producing an acidified protein product, such as quark.


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: 2013-12-05

A method for producing an acidified milkbase is disclosed, comprising the steps of: providing a milk-based solution of a milk raw material and an ideal whey protein solution; pasteurizing the milk-based solution to provide a pasteurized milk-based solution; cooling the pasteurized milk-based solution to provide a cooled milk-based solution; adding a coagulant to the cooled mixture and ripening to provide the acidified milk-based product. The milk base is used in the production of acidified milk product, such as quark, fresh cheese, yoghurt or viili. The acidified milk products have desirable organoleptic properties, such as fresh taste and soft, velvety texture.


Patent
Valio Ltd. | Date: 2013-06-25

The invention relates to a method for producing cheese grains, comprising the steps of providing a raw material; subjecting the raw material to a coagulation step, wherein a coagulant comprising a milk clotting enzyme is added to the raw material to form a coagulum; cutting the coagulum to form a curd mixture of cheese grains and whey; subjecting the curd mixture to a scalding step, wherein the temperature of the curd mixture is raised to a range from about 60 C. to about 95 C. under stirring to form a scalded curd mixture; separating whey from the scalded mixture to provide cheese in form of grains having a protein content of about 10% to about 23% and pH of about 6 to about 7. The invention also relates to cheese having the moisture on a fat-free basis of about 65% to about 85%, a protein content of about 10% to about 23% and a pH of about 6 to about 7.


The present invention relates to a method of producing an aerated dairy product. Specifically, the invention relates to a method of producing an aerated soured dairy product. The present invention relates also to an aerated dairy product. The present invention also relates to a method of producing a premix for an aerated dairy product. The present invention relates also to a premix for an aerated dairy product.


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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