In a modern dairy the pasteurization and homogenisation of raw milk is a usual way to secure the preservation and uniform quality of milk. In these processes it is however necessary to radically change the state of macromolecules and molecular structures that are important from the standpoint of milk composition and its hygienic qualities.

During heat treatment, for instance in pasteurization, the natural protein molecules of milk are denatured. On the other hand, during homogenisation, for example, the fat structure of milk changes. The fat particles are industrially decreased from the size they were when milked. In addition, special treatments often produce various aggregates and other combinations into milk, these are formed in a foreign nature to raw milk from its components. As a summary it can be stated that milk processed in a dairy does not correspond to freshly milked milk when it comes to many molecular structures.

The most frequently occurring natural component in milk is casein protein which also causes the white colour of milk. During pasteurization it loses, as do other milk proteins, its natural conformation and other natural qualities. Large quantities of unnatural protein material get into the organs of the consumer of milk. The protein material can additionally form various structures with the other components of milk. This might cause extra exertion and a health hazard at least to those milk consumers that are sensitive to these changes. These include among others those that suffer from various milk allergies or lactose intolerance and many more or less specifically characterised food allergic persons.

The meaning of milk is to be a new-born human being's or animal's first source of nutrition.

Additionally it transmits many health factors from mother to child. These include among

others antibody proteins and oligosaccharide molecules meant to prevent illnesses as well as many components that stimulate the immunity system and that often are protein molecules or similar. These components are destroyed during heat treatment such as pasteurization.

Correspondingly, during homogenisation, the round shaped structures of fat are broken in a way that changes their natural qualities.

All in all, the modern industrial manufacturing, storage and processing methods of milk change its qualities in many ways from the consumers'point of view. To reduce the health hazards or risks caused by these changes, new processing methods for raw milk and milk products are needed and accordingly products produced in a new way. At the same time it is also necessary to develop efficient methods for the efficient quality control of possible non- pasteurized milk in the market place. This monitoring should ideally enable quality control by the consumer without sampling.

The most common kind of raw milk that is processed for human nourishment is the milk from cows but also milk from other animals can be used as raw milk. To transport milk for long distances requires apart from a functioning refrigerated transport and storage chain also control methods to ensure the quality of raw materials and products so that product safety can be guaranteed in the best possible way. Processes like pasteurization do not entirely remove bacteria or other microbes from milk and several milk contaminants exist that can form a health risk despite refrigerated storage or transport. These are for example Li. svericr and Yacillus cerel/s bacteria. These can be found in industrially processed milk despite for instance pasteurization. In addition especially in the hot climates many enteric bacteria like E. schel ichia coli or members of the genus S'almonella form a risk.

From the viewpoint of overall safety of milk that consumers get it is important to produce a new kind of milk that includes the natural pro biotic components of freshly milked milk and whose molecular structures are as natural as possible. On the other hand, milk can not contain safety related microbiological or nutritional health risks. Therefore, it is necessary to develop methods that in an easy and quick way indicate the quality of milk for example by showing microbe contaminations. lf it is necessary to remove particles from milk either in the interest of public product safety or for the benefit of special consumer groups, it can be in some cases justified to restore the

original nutritional value of milk by adding risk-free nutritional components either from milk or some other source. This might come into question for example when replacing milk fat or certain proteins like casein with a similar component with corresponding nutritional value.

Also it is possible to replace milk's sugar molecules like lactose.

Description of the invention The object of the invention is a product that is produced from raw milk and the use of it, a production method for handling and producing raw milk in which milk is filtered so that the majority of casein-which is especially harmful to the health of people who are allergic to milk-is removed so that the white colour of milk disappears and it becomes a transparent and greenish coloured liquid. The milk is also sterile-filtered so that it doesn't contain bacterial cells. Furthermore the objective of the invention are the products and their use for human nutrition of this filtered milk which contains the natural protein molecules of milk in a non- denatured form. These products may be liquid products or they may be condensed for instance into freeze dried flour or powder which can be dissolved back for example into water. They may also be condensed liquids that can, if necessary, be diluted or used as they are.

With the use of filtering, casein protein, which causes health risks to many users, can be removed from milk. It is possible to use milk whose fat content has been modified as a basis for the filtering. The filtering does not remove or denature milk's antibody proteins or components that stimulate the immune system. When the amount of casein protein essentially decreases milk turns into a transparent, greenish coloured liquid from which it is easy to perform various visual evaluations for example by observing the change of colour or other visual observations or optical measurements.

Raw milk in itself can especially easily be contaminated due to faulty storage or handling methods. To ensure safe processing use of milk a colour reagent may be added to milk products. This can be for example a pH-or redox indicator which expresses the product's pH or redox potential or similar change which can be an indication for microbe growth, functioning of microbes or their enzymes or the chemical or physical contamination of the product. With the help of this indicator it is possible to notice for example the existence and functioning of harmful microbes that have been in the product or have got into it due to

contamination. Correspondingly a leak in the original package or the chemical contamination of the product such as excess oxidation can be verified. The development of monitoring is especially important when marketing products that have not been heat treated for instance by pasteurization to remove harmful microbes, or that are not fermented products.

The colour pigment that is used as an indicator in milk can be a known pH-or redox-indicator whose range of colour change in relation to the qualities in question is applicable to the product in which it is meant to be used in. Naturally it has to be applicable for use in food products. Many colour pigments that can be found from nature for example from plants or microbes may come into question. The indicator may also be a reagent that is applicable to use in food products and that indicates the formation of metabolism, gas or the equivalent of some microbe or indicates the decreasing of some component in a milk product.

The use of colour pigments as an indicator can be exploited often as a product change indicator to measure product turbidity or light penetration or its reflection. For this measurement as well as for the measurement of colour change or observation to succeed it is beneficial that the original product has good light penetration. The processing and sterile-filtering of milk according to this invention essentially improves milk's light penetration.

By using the production method described above it is possible to get a product according to this invention in which the protein content is altered from the original one. Milk's original protein content can be restored in the product by adding into it some protein that is harmless to health and that can originate from animals or plants or microbes. Also other nutritional components that possibly are removed from milk during filtering or related processes, such as fats, may be added to the product to return its nutritional value. These fats may originate from animals or plants or microbes and can be beneficial to health. Also juices or their equivalent from fruits, berries or vegetables or aroma pigments from these, or other equivalent components may be added to the product to improve the appeal and/or usability of the product.

The product may also be used as a liquid raw material to drinks manufactured from soybean, oat or rice.

A product according to this invention is preferably packed aseptically and also otherwise hygienically and it does not contain microbe cells or other such pathogen organisms. The colour of the product can be adjusted to change for example when the pH changes so that any

possible spoilage microbes that have got into it during processing, transport or storage can early enough be noticed by the consumer at the latest. The visual or optical observation of the contamination can also be carried out based on the colour change of the product's redox- potential colour pigment indicator or other indicative agent or for example on the product getting turbid.

Carbonic acid may be added to the product according to this invention so that the outcome is a bubbling drink that is gas proof packaged. Before packaging sterile gas may be lead to it. Thus by displacing oxygen and adding pressure it is possible to add the shelf-life of the product.

Thus the outcome is a product that is fizzy like soft drinks. This increases the usability of the product for example as a thirst-quencher.

Products according to this invention are especially suitable as drinks and nutrition to people whose ability to use milk or milk-based products has weakened. Lactose may be split with enzymes. The products are also suitable as nutritional food products to many ill people who can use mainly only liquid nutrition ; to immunocompromised people; to many allergic people ; to elderly people ; to children; to convalescents and to others observing special diets.