4067 ⎘
Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein ; from whey Co-precipitates of casein and lactalbumine
MILK CONCENTRATES WITH IMPROVED MOUTH FEEL
#2MILK POWDER WITH IMPROVED MOUTH FEEL
#3Ready-to-drink milk beverages with improved texture/mouthfeel by controlled protein aggregation, and method of making thereof
#4Method of Making a Milk Protein Composition
#5Production of milk protein ingredient with high whey protein content
#6Process of isolating lactoferrin