Nutritional compositions and methods related thereto

A heat-treated liquid nutritional composition comprising, consisting essentially of, or consisting of

• ii. from about 1% w/w to about 30% w/w carbohydrate;
• jj. from about 0.1% w/w to about 35% w/w protein;
• kk. from about 0% w/w to about 10% w/w lipid;
• ll. optionally one or more minerals or salts thereof, including one or more soluble mineral salts;
• mm. optionally one or more vitamins;
• nn. optionally one or more oligosaccharides, for example one or more galactooligosaccharides, one or more fructooligosaccharides;
• or one or more human milk oligosaccharides;
• wherein the nutritional composition
• oo. is shelf stable for at least 28 days following manufacture when stored at 25° C.;
• and/or
• pp. is whiter immediately following manufacture and/or when stored at 25° C. for 28 days after manufacture exhibits a slower rate of browning;
• or
• qq. immediately following manufacture comprises less than about 5 g furosine per kg protein present;
• or
• rr. when stored at 25° C. for 28 days after manufacture comprises less than about 10 g furosine per kg protein present;
• or
• ss. when stored at 25° C. for 28 days after manufacture exhibits no more than a 3-fold increase in furosine concentration:
• tt. immediately following manufacture comprises less than about 300 mg lactulose per kg product;
• or
• uu. when stored at 25° C. for 28 days after manufacture exhibits no more than a 3-fold increase in lactulose concentration;
• or
• vv. comprises a fermented composition and/or one or more products of fermentation by lactic acid bacteria;
• or
• ww. any combination of two or more of any of g) to n) above;
• or
• xx. each of g) to m) above;
• or
• yy. each of g) to n) above.