The present invention is in the field of food technology. The present invention provides methods of controlling growth of Listeria by limiting their access to manganese More specifically, the present invention provides a method of inhibiting or delaying growth of Listeria by reducing the manganese concentration in a food product which is preferably a dairy product. The invention also provides manganese scavengers and uses thereof to inhibit or delay Listeria growth.

An HPP system uses large polymer based bags (20) to increase the amount of food product or other flowable product that can fit into a HPP carrier (22). Each bag 20 has a filling fitment (24), to which a flow valve (26) can be attached. The bag (20) is inserted into the carrier (22) and then the fitment (24) is manually or automatically connected to a flow valve (26). Next, the product is pumped into the bag (20) through a hose or pipe (30) which is attached to the flow valve. Thereafter, the flow valve (26) is removed and the fitment closed, and then carrier (22) together with the bag is inserted into the HPP press for high pressure processing of the product. After the HPP process, the flow valve is used to un-fill the treated product from the bag (20).

An HPP system uses large polymer based bags (20) to increase the amount of food product or other flowable product that can fit into a HPP carrier (22). Each bag 20 has a filling fitment (24), to which a flow valve (26) can be attached. The bag (20) is inserted into the carrier (22) and then the fitment (24) is manually or automatically connected to a flow valve (26). Next, the product is pumped into the bag (20) through a hose or pipe (30) which is attached to the flow valve. Thereafter, the flow valve (26) is removed and the fitment closed, and then carrier (22) together with the bag is inserted into the HPP press for high pressure processing of the product. After the HPP process, the flow valve is used to un-fill the treated product from the bag (20).

The present invention relates to a method of inactivation of plasmin enzyme in a milk-based product, wherein casein and whey protein are separated from a milk raw material by microfiltration to provide a casein concentrate as a microfiltration retentate having a whey protein content of less than 20 wt. %, based on the total protein content of the concentrate, and a whey protein concentrate as a microfiltration permeate; the casein concentrate is subjected to a thermal treatment at a temperature in the range of about 72° C. to about 95° C. to provide a thermally treated casein concentrate; and a milk-based product with a reduced plasmin activity comprising the thermally treated casein concentrate is provided. The milk-based products prepared by the method retain flawless organoleptic properties at different storage temperatures even under prolonged storage periods.

A beverage product, and a system and a method for manufacturing the same are provided. The method for manufacturing a beverage product includes: (a) providing a beverage intermediate product including a container and a beverage, wherein the container has an accommodating space which is not occupied by the beverage; (b) filling a beverage foam into the accommodating space; and (c) sealing the container so that the accommodating space is sealed to obtain the beverage product.

The continuous pasteurization system (100) that pasteurizes raw food products (104) while substantially maintaining the raw state of the raw food products includes a conveyor (102) on which the raw food products (104) are loaded for delivery to a pasteurization apparatus 36, wherein the raw food products are quickly heated so that the temperature of the outer surface of the raw food products is raised sufficiently to achieve a desired pathogen kill level. Thereafter, the raw food products (104) are immediately cooled in a cooling apparatus (110) to remove the heat applied to the raw food product and maintain the substantial raw state of the raw food product. A control system (24) is connected to a processor (30) as well as various measuring devices and instruments, including temperature measurement devices (T.sub.1-T.sub.5) to control the operation of the pasteurization system (100).

A device for manufacturing a liquid product includes a tubular processor provided in a liquid-tight manner, a liquid delivery pump which is connected to a first end side of the processor and is configured to cause a liquid material to flow into an inside of the processor, and a pressure control mechanism which is connected to a second end side of the processor and is configured to control a pressure of the liquid material flowing inside the processor to 1 MPa or more, in which based on a volume of an internal space communicating from the liquid delivery pump to the pressure control mechanism, operating conditions of the liquid delivery pump are controlled so that a time required from when the liquid material flows into the internal space to when the liquid material is discharged via the pressure control mechanism is 3 seconds or more.

Disclosed are methods and devices for reducing the number of pathogens in a liquid. The methods or devices uses one or more of pressure, pressure drop, increased temperature, rate of temperature increase, and inert gas to kill pathogens. In one embodiment, inert gas is dissolved into a liquid at a pressure greater than ambient pressure. The pressure is later rapidly reduced, which causes inert gas to be released from the liquid. This reduces the number of pathogens in the liquid. Other method steps or processes that do not utilize inert gas are also disclosed.

Disclosed are processes for producing cultured dairy products, such as yogurt, that are shelf-stable without refrigeration. Such processes can include contacting a milk base having from 0.5 to 1.9 wt. % milk sugar with a lactic acid bacteria culture and aseptically packaging in a container, followed by storage under conditions suitable to result in a pH of less than 4.7.

The present invention provides a method of controlling growth of unwanted microorganisms by limiting their access to manganese. More specifically, the present invention provides a method of inhibiting or delaying growth of yeast and mold by reducing the manganese concentration in a product which is preferably a food product. The invention also provides manganese scavengers and uses thereof to inhibit or delay fungal growth. The manganese scavenger may be a bacterial cell, specifically a lactic acid bacterial cell, more specifically Lactobacillus rhamnosus alone or in combination with Lactobacillus paracasei.