Methods and apparatus for improving expressed human milk (EHM0 shelf-life as well as maintaining or improving EHM taste and smell comprising the utilization of specific lipase inhibitors and antibodies.

Methods and apparatus for improving expressed human milk (EHM0 shelf-life as well as maintaining or improving EHM taste and smell comprising the utilization of specific lipase inhibitors and antibodies.

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.

An apparatus for enhancing phase contact and chemical reactions is provided. The apparatus comprises at least one first high-turbulence mixing stage and at least one second high-shear-stress and high-cavitation stage. The stages are adapted to cause an increase in the relative sliding speeds of the phases involved in a multiphase flow passing through the stages.

An apparatus for enhancing phase contact and chemical reactions is provided. The apparatus comprises at least one first high-turbulence mixing stage and at least one second high-shear-stress and high-cavitation stage. The stages are adapted to cause an increase in the relative sliding speeds of the phases involved in a multiphase flow passing through the stages.

A method of treating a substance in the form of divided solids, includes the steps of introducing the substance into an enclosure in which there exists an ozonated atmosphere under pressure, conveying the substance in the enclosure with a continuous movement in such a manner that the substance is located continuously in the ozonated atmosphere while it is being conveyed in the enclosure, the substance being conveyed by vibration means causing the enclosure to vibrate, and unloading the substance from the enclosure via the outlet after a single passage of the substance through the enclosure.

The invention relates to a method of separating components from milk and utilizing the separated components to form a fermentable composition such as yogurts. The present invention relates to nutritional milk compositions and products which are designed to include per serving size a specified percentage range of one or more components separated from milk. The compositions of the present invention can optionally include non-essential but nutritionally functional components.

Disclosed are processes for reducing the cooked flavor, sulfur odor, and brown color of milk products that have been subjected to ultra-high temperature (UHT) sterilization via the UHT sterilization of certain milk fractions separately.

Disclosed are processes for reducing the cooked flavor, sulfur odor, and brown color of milk products that have been subjected to ultra-high temperature (UHT) sterilization via the UHT sterilization of certain milk fractions separately.