A device for discharging milk and/or milk froth, including a pump to convey milk from a container, a flow-heater, and an output for discharging milk, embodied cooperating with each other such that milk conveyed via the pump and heated via the flow-heater can be discharged from the output. At least one steam generator is provided cooperating with the flow-heater such that downstream in reference to the flow-heater and upstream in reference to the output, steam can be fed to the milk for an additional heating step. An air valve to create milk froth is provided, and the air valve is openable to introduce air upstream in reference to the flow-heater.

A device for discharging milk and/or milk froth, including a pump to convey milk from a container, a flow-heater, and an output for discharging milk, embodied cooperating with each other such that milk conveyed via the pump and heated via the flow-heater can be discharged from the output. At least one steam generator is provided cooperating with the flow-heater such that downstream in reference to the flow-heater and upstream in reference to the output, steam can be fed to the milk for an additional heating step. An air valve to create milk froth is provided, and the air valve is openable to introduce air upstream in reference to the flow-heater.

Gender specific synthetic nutritional compositions for infants up to 1 month of age wherein, the caseins content is adapted based on that found in HM produced for an infant of the same gender and age, and nutritional systems comprising them.

Gender specific synthetic nutritional compositions for infants up to 1 month of age wherein, the caseins content is adapted based on that found in HM produced for an infant of the same gender and age, and nutritional systems comprising them.

The invention relates to a method of separating components from milk. The invention also relates to compositions prepared from the separated components. 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. The complete nutritional milk compositions of the present invention can be provided as unflavored milks, flavored milks, ice creams, yogurts and milk powders.

This invention relates to live cell constructs for in vitro and/or ex vivo production of cultured milk products from mammary cells, methods of producing isolated cultured milk products from mammary cells, bioreactors for producing isolated cultured milk products, and cultured milk products.

This invention relates to live cell constructs for in vitro and/or ex vivo production of cultured milk products from mammary cells, methods of producing isolated cultured milk products from mammary cells, bioreactors for producing isolated cultured milk products, and cultured milk products.

The present disclosure relates to a novel bacteriophage having specific antibacterial activity against Cronobacter sakazakii and a method for preparing an encapsulated bacteriophage powder. The novel bacteriophage of the present disclosure exhibits high specificity for Cronobacter sakazakii, excellent lytic activity, rapid and sustained antimicrobial activity, and superior stability with respect to temperature and pH. In addition, according to the present disclosure, by encapsulating the bacteriophage using collagen peptide, the survivability of the bacteriophage can be improved. The encapsulated bacteriophage thus prepared remains stably viable even after being converted into powder form, maintains excellent antimicrobial activity, and offers enhanced convenience in distribution and use, thereby demonstrating high industrial applicability.

A method for preparing a cultured dairy product comprising: blending water, ultra-filtered milk and other ingredients to establish a dairy base, fermenting the dairy base to establish an intermediate yogurt product, adding a fat into the intermediate yogurt product, and blending the fat and intermediate yogurt product to produce a high fat and low carb yogurt. The amount of lactose in the dairy base is minimal, basically just enough to enable fermentation. On the other hand, instead of maintaining a low fat level, the fat, preferably a milk fat from butter, is added to increase the overall fat content to establish an overall high fat, low carbohydrate finished yogurt product.

A method for preparing a cultured dairy product comprising: blending water, ultra-filtered milk and other ingredients to establish a dairy base, fermenting the dairy base to establish an intermediate yogurt product, adding a fat into the intermediate yogurt product, and blending the fat and intermediate yogurt product to produce a high fat and low carb yogurt. The amount of lactose in the dairy base is minimal, basically just enough to enable fermentation. On the other hand, instead of maintaining a low fat level, the fat, preferably a milk fat from butter, is added to increase the overall fat content to establish an overall high fat, low carbohydrate finished yogurt product.