The present invention relates to high pressure processing (HPP) methods of and containers for preparation of food products such as solid or semi-solid foods, beverages and food supplements containing high-pressure sensitive probiotics and other high-pressure sensitive substances, which maintain their viability, biological activity and other beneficial properties in the prepared food product. The present invention also relates to pasteurized food products containing biologically active high-pressure sensitive probiotics, other high-pressure sensitive substances, or their combinations.

The present invention relates to high pressure processing (HPP) methods of and containers for preparation of food products such as solid or semi-solid foods, beverages and food supplements containing high-pressure sensitive probiotics and other high-pressure sensitive substances, which maintain their viability, biological activity and other beneficial properties in the prepared food product. The present invention also relates to pasteurized food products containing biologically active high-pressure sensitive probiotics, other high-pressure sensitive substances, or their combinations.

The present invention relates to high pressure processing (HPP) methods of and containers for preparation of food products such as solid or semi-solid foods, beverages and food supplements containing high-pressure sensitive probiotics and other high-pressure sensitive substances, which maintain their viability, biological activity and other beneficial properties in the prepared food product. The present invention also relates to pasteurized food products containing biologically active high-pressure sensitive probiotics, other high-pressure sensitive substances, or their combinations.

The present invention relates to high pressure processing (HPP) methods of and containers for preparation of food products such as solid or semi-solid foods, beverages and food supplements containing high-pressure sensitive probiotics and other high-pressure sensitive substances, which maintain their viability, biological activity and other beneficial properties in the prepared food product. The present invention also relates to pasteurized food products containing biologically active high-pressure sensitive probiotics, other high-pressure sensitive substances, or their combinations.

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.

An aseptically packed long shelf-life milk product comprising about 3 mg furosine/kg milk product to about 9 mg furosine/kg milk product; a plasmin activity of 0 mol/g*h; about 0.20 g/100 ml to about 0.35 g/100 ml of native -lactoglobulin; about 0.06 g/100 ml to about 0.11 g/100 ml of -lactalbumin, and a tyrosine equivalent of most 50 mg/L after 135 days storage time.

The invention relates to improved acid whey compositions, having an improve lactose content and stability. The invention also relates to processes of making such compositions.

The invention relates to improved acid whey compositions, having an improve lactose content and stability. The invention also relates to processes of making such compositions.

An apparatus for enhancing phase contact and chemical reactions is provided. The apparatus comprises at least one high-turbulence mixing stage and at least one high-shear-stress and high-cavitation stage. The stages are adapted to cause an increase in relative sliding speeds of phases involved in a multiphase flow passing through the stages. The high-shear-stress and high-cavitation stage comprises a rotor having radial teeth housed in a cavitation chamber surrounded by a stator having radial teeth. The facing surfaces of the radial teeth have a parabolic profile in circumferential direction. For each tooth, the parabolic profile lies along a curve of a parabola of which a vertex is arranged at a rear edge of the tooth, with respect to a direction of rotation of the rotor, and along a radius extending from the rear edge to a center of the rotor. The focus of the parabola is also located on the radius.

An apparatus for enhancing phase contact and chemical reactions is provided. The apparatus comprises at least one high-turbulence mixing stage and at least one high-shear-stress and high-cavitation stage. The stages are adapted to cause an increase in relative sliding speeds of phases involved in a multiphase flow passing through the stages. The high-shear-stress and high-cavitation stage comprises a rotor having radial teeth housed in a cavitation chamber surrounded by a stator having radial teeth. The facing surfaces of the radial teeth have a parabolic profile in circumferential direction. For each tooth, the parabolic profile lies along a curve of a parabola of which a vertex is arranged at a rear edge of the tooth, with respect to a direction of rotation of the rotor, and along a radius extending from the rear edge to a center of the rotor. The focus of the parabola is also located on the radius.