Low-Fat Dairy Coffee Whitener

A coffee whitener composition made from decreamed milk ultrafiltration retentate having its protein concentrated between about 2:1 to about 4:1 compared to the protein content of the starting milk and a minor whitening power enhancing amount is added in the form of riboflavin (a vitamin) and beta carotene (a vitamin pre-cursor) or a mixture thereof. The composition is usually in powdered form and is high in protein, low in fat and sodium and reduced in lactose and its high protein enhanced as described provided a low-fat dairy coffee whitening function approximately equal to non-diary coffee creamers

Method for Removal of Pharmaceutical Antibiotics from Contaminated Milks

A method of removing penicillin G and/or pharmaceutical antibiotics which contaminated milk by: (a) Subjecting the contaminated milk to an ultrafiltration process which produces a permeate containing the contamining antibiotic and a retentate comprising milk proteins and fats. (b) Adding a non-antibiotic containing retentate diluting (washing) aqueous fluid including uncontaminated ultrafiltered milk permeate, uncontaminated whole milk, uncontaminated skim milk, or uncontaminated acid or sweet whey, or a mixture thereof to the retentate to dilute the retentate. (c) Subjecting the diluted (washed) retentate to the ultrafiltration process from additional antibiotic containing permeate thereby forming a milk product comprising retentate having a reduced level of or substantially free of antibiotics. (d) After the last dilution (wash) step and the milk retentate is returned to selected protein concentration the retentate is reconstituted with either uncontaminated ultrafiltrated milk permeate, or uncontaminated whole milk, or uncontaminated skim milk, or acid whey or sweet whey