142 results about "Milk lipid" patented technology

The present invention provides a combination of antioxidants that effectively stabilize different types of fats utilized in a ruminant diet. When included in a ruminant feed ration or water source, the antioxidant combination typically increases nutrient digestion, such as fiber and protein, improves rumen fermentation, improves microbial growth, improves microbial efficiency, increases milk production and / or milk fat, improves antioxidant status of the ruminant, and attenuates the negative effects of some fats in the ruminant animal.

The invention provides IgG-containing fermented milk and a preparation method. The IgG-containing fermented milk comprises raw milk, bovine colostrum powder, concentrated milk albumen powder, market cream, white granulated sugar, fructo-oligosaccharide, a compound stabilizer and a compound leavening agent, wherein the percentage of the raw milk, the bovine colostrum powder, the concentrated milk albumen powder, the market cream, the white granulated sugar, the fructo-oligosaccharide and the compound stabilizer is the mass percentage of total mass of raw materials except the compound leavening agent; the compound stabilizer is prepared from pectin and starch according to the mass percentage of the total mass of the raw materials except the compound leavening agent; and the compound leavening agent comprises streptococcus thermophilus, lactobacillus bulgaricus, lactococcus lactis subsp.lactis, lactococcus lactis cremoris and bifidobacterium lactis. The fermented milk prepared by the method has the beneficial effects that the fermented milk has excellent special flavor, excellent texture mouthfeel and good stability in shelf life and is stored in a refrigeration state; the activity of immune globulin can be kept in the warranty period; a whey precipitation phenomenon is less likely to occur in a storage period; and the IgG-containing fermented milk is applied to the technical field of dairy products.

The invention relates to the technical field of infant foods, and discloses a human milk fat analog and a preparation method thereof, as well as infant formula milk fluid and a preparation method thereof. The human milk fat analog comprises a part which is liquid at 33 DEG C and is obtained through performing fractionation on lard by a dry method. The infant formula milk fluid consists of the following substances in percentage by mass, based on the total mass of the milk fluid: 0.05%-0.5% of phosphatide, 1.05%-1.86% of whey protein, 0.7%-1.24% of casein, 1.75%-3.55% of the human milk fat analog and the balance of water. The milk fluid prepared by an ultrasonic-assisted high-speed homogenizing and emulsifying method has the characteristics of being small in particle diameter, narrow in distribution, high in stability and the like. The human milk fat analog is innovatively used as a fat core material. The human milk fat analog is close to human milk fat on the composition of fatty acid,and the human milk fat can be better simulated from the structure of the fatty acid.

Methods of treating cerebral ischemia by using milk fat globule epidermal growth factor-factor VIII (MFG-E8) are disclosed, as are recombinant human MFG-E8 and uses thereof in pharmaceutical compositions, products and methods for treating inflammation and organ injury after ischemia / reperfusion, sepsis, and lung injury.

This invention relates to a method of producing powders and liquids containing milk proteins, which are stable in an acidic medium. In particular, the invention is concerned with a method of producing a powder which can be mixed with water, milk or juice to form a stable, acidified, high protein beverage. Moreover, the invention extends to a method of producing a carbonated, flavoured milk beverage or a carbonated, acidified flavoured milk beverage that is stable in an acidic medium. The invention also discloses methods of producing yoghurt style beverages and cream cheese by blending a stabilised acid component and a stabilised protein component to form an acidified protein component.