The present invention relates to a method for the manufacture of a cream cheese, the method comprising: (i) providing a first dairy liquid; (ii) fermenting the first dairy liquid to form a first acidified dairy liquid; (iii) providing a second dairy liquid; (iv) acidifying the second dairy liquid with citric acid to form a second acidified dairy liquid; (v) combining the first acidified dairy liquid and the second acidified dairy liquid to form a cream cheese.

The invention relates to pasteurized ready-to-drink refrigerated fresh milks based on evaporation of raw cow's milk, making said milk products notably thicker, creamier, richer in taste, and more nutrient dense.

The invention also relates to a method for preparing said milks.

It is generally assumed that fresh milk fat is one of the most important constituents in contributing to the desirable flavor of fresh milk, and little attention has been given to the contribution of SNF to fresh milk's flavor.

The richness and creaminess of fresh milk based on evaporation of raw milk as described in the prevent invention, is the result of the significant increase in SNF obtained by the removal of water.

The invention relates to pasteurized ready-to-drink refrigerated fresh milks based on evaporation of raw cow's milk, making said milk products notably thicker, creamier, richer in taste, and more nutrient dense.

The invention also relates to a method for preparing said milks.

It is generally assumed that fresh milk fat is one of the most important constituents in contributing to the desirable flavor of fresh milk, and little attention has been given to the contribution of SNF to fresh milk's flavor.

The richness and creaminess of fresh milk based on evaporation of raw milk as described in the prevent invention, is the result of the significant increase in SNF obtained by the removal of water.

The present disclosure is directed to a method of treating delicate fruit with pressurized carbon dioxide to achieve an enhanced shelf life over fresh. A treated fruit produced by a provided method also has one or more of an improved flavor, improved, texture or improved color over a delicate fruit pasteurized using a thermal treatment.

A therapeutic composition of camel milk can include an herbal composition having solid material or liquid extracts from the solid material of at least one of Saussurea acrophila Diels, Saussurea ceratocarpa, and Aucklandia lappa Decne. The solid material may include one or more of parts or the whole of the stem, the bark, the flowers and the roots of one or more, but preferably all of Saussurea acrophila Diels, Saussurea ceratocarpa, and Aucklandia lappa Decne. The therapeutic composition can include camel milk, alone, or in combination with the herbal composition. The camel milk can be HIV-immunized camel milk. The HIV-immunized camel milk can be obtained by immunizing a camel against HIV by administering to the camel the modified DNA plasmids of SEQ. ID No.: 3 and SEQ ID No.: 4 and obtaining the milk from the immunized camel.

An apparatus for distributing oil into fluid food product includes a batch tank, a transfer line, a pressure tank, a funnel, an oil dispenser, an inline shear mixer, and a flow line. The batch tank holds a volume of fluid food product. The transfer line is in fluid connection with the batch tank. The pressure tank holds a volume of oil. The funnel is disposed through a top opening in the pressure tank and dispenses oil into the pressure tank. A stem portion of the funnel extends at least halfway into an interior of the pressure tank. The funnel includes at least one vent. The oil dispenser dispenses oil from the pressure tank into a flow of fluid food product from the batch tank. The inline shear mixer mixes the fluid food product and the oil. The flow line flows the fluid food product-and-oil mixture to the batch tank.

A dairy product, including drinking milk, yogurt, cheese, sour cream, whipping cream, dry milk powder, coffee creamer, ice-cream, kefir, or butter, made from a human mother's milk as its base component. Where the milk has been tested for absence of undesirable chemicals, including prescription medication, illicit drugs, nicotine, and alcohol. With the prescription medication including lithium, chemo therapy agents, Ergotamine, and Bromocriptine, and the illicit drugs including any mind altering substances including marijuana, cocaine, heroin, and Lysergic acid diethylamide (LSD). Where the milk is further exposed to an Ultraviolet (UV) radiation of 260 nm to 270 nm wavelength, disinfecting any undesirable bacteria that was not present in the milk at the time it was expressed. The UV radiation exposure includes placing the milk in a vessel with a mixing mechanism gently agitating the milk, enhancing exposure of a substantial volume of the milk to the UV radiation.

A food composition for alleviating hangovers, the food composition contains, as an active ingredient, at least one strain selected from the group consisting of Lactococcus chungangensis, Lactococcus fujiensis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, and Lactococcus raffinolactis, or a culture liquid thereof culture medium, wherein functional cream cheese is prepared using five species of Lactococcus strains above having the ability to decompose ethanol and acetaldehyde.

A device for generating milk froth, including a pump for conveying milk from a reservoir, an air intake, and at least one back-pressure element, with the back-pressure element being arranged upstream in reference to the pump and the air intake upstream in reference to the back-pressure element. The back-pressure element is embodied as a mixing element, which has in the direction of flow a cross-sectional area that the flow passes through that is not reducing, with the cross-sectional area that the flow passes through at the input side being at least equivalent to the cross-section of the connecting pipeline arranged between the pump and the mixing element. A method for generating milk froth as well as the use of a helical mixer for the generation of milk froth are also provided.

Compositions comprise an amount of cinnamaldehyde that is orally tolerable, thus avoiding an unpleasant mouth feeling, and also tolerable in the gastrointestinal tract. The cinnamaldehyde is supplemented by zinc, and the combination can be effective to increase at least one of energy expenditure, sympathetic nervous system activity, or fat oxidation. The composition comprising the combination of cinnamaldehyde and zinc can be used in a method to support weight management or promote weight loss, a method for preventing obesity or overweight, and a method for treating obesity or overweight. The composition can improve one or more of insulin sensitivity, glucose tolerance, cognitive performance, cognition, mood or memory. The composition can achieve a therapeutic effect selected from the group consisting of blood vessel dilation, reduced blood pressure, increased delivery of blood flow to tissues in the body, stimulation of protein synthesis, increased release of growth factors, enhanced immune function, and combinations thereof.