Disclosed herein are cultured milk product compositions that comprise protein, lipid, and oligosaccharide components at concentrations that mimic and/or are substantially similar to bovine milk. The cultured milk product compositions include one or more milk components produced in vitro and/or ex vivo from cultured bovine mammary cells.

Disclosed herein are cultured milk product compositions that comprise protein, lipid, and oligosaccharide components at concentrations that mimic and/or are substantially similar to bovine milk. The cultured milk product compositions include one or more milk components produced in vitro and/or ex vivo from cultured bovine mammary cells.

It is provided a process for producing lactosucrose from a source of lactose such as whey permeate and a source of sucrose as well as a source of both lactose/sucrose such as chocolate milk to enzymatically generating in situ lactosucrose, and fructosylate phenolic compounds contained therein, the process comprising contacting the dairy starting material (containing sucrose) with a levansucrase (LS), which can be immobilized on a solid support, selected from Bacillus amyloliquefaciens (ATCC 23350), Gluconobacter oxydans (strain 621H) (LS1), Vibrio natriegens NBRC 15636 (LS2), Novosphingobium aromaticivorans (LS3), and Burkholderia graminis C4D1M (LS4), or a combination thereof.

It is provided a process for producing lactosucrose from a source of lactose such as whey permeate and a source of sucrose as well as a source of both lactose/sucrose such as chocolate milk to enzymatically generating in situ lactosucrose, and fructosylate phenolic compounds contained therein, the process comprising contacting the dairy starting material (containing sucrose) with a levansucrase (LS), which can be immobilized on a solid support, selected from Bacillus amyloliquefaciens (ATCC 23350), Gluconobacter oxydans (strain 621H) (LS1), Vibrio natriegens NBRC 15636 (LS2), Novosphingobium aromaticivorans (LS3), and Burkholderia graminis C4D1M (LS4), or a combination thereof.

Provided are a lactic acid bacterium for a lactic acid bacterium-fermented soybean foodstuff, which takes a short fermentation time even when applied to a soybean raw material and has a wide optimal temperature range, and hence can cause curdling in a short period of time even at low temperature, thus being extremely suited for fermentation of the soybean raw material, a lactic acid bacterium-fermented soybean foodstuff comprising the lactic acid bacterium, and a production method for a lactic acid bacterium-fermented soybean foodstuff. The lactic acid bacterium-fermented soybean foodstuff comprises a lactic acid bacterium belonging to Streptococcus thermophilus and having an accession number of NITE BP-02207. The lactic acid bacterium-fermented soybean foodstuff of the present invention is preferably a soybean yogurt lactic acid bacterium-fermented soybean foodstuff.

A method of making a puffed, dehydrated food product comprises mixing a high amylopectin starch and selected food ingredients to form a dough; forming the dough into pieces; and exposing the dough pieces to microwave radiation at a pressure less than atmospheric to puff and dry the dough pieces, producing the puffed, dehydrated food product. The ingredients may include tomato paste, yogurt, fruit or fruit juice concentrate, fruit puree, vegetable puree, vegetable puree concentrate, coffee, and concentrated soup. The dough may be formed in the absence of starch hydrolysates. The method produces dehydrated food products which incorporate a variety of food ingredients in a matrix that has a puffed, crispy structure.

A method of making a puffed, dehydrated food product comprises mixing a high amylopectin starch and selected food ingredients to form a dough; forming the dough into pieces; and exposing the dough pieces to microwave radiation at a pressure less than atmospheric to puff and dry the dough pieces, producing the puffed, dehydrated food product. The ingredients may include tomato paste, yogurt, fruit or fruit juice concentrate, fruit puree, vegetable puree, vegetable puree concentrate, coffee, and concentrated soup. The dough may be formed in the absence of starch hydrolysates. The method produces dehydrated food products which incorporate a variety of food ingredients in a matrix that has a puffed, crispy structure.

A process for preparing a soft cheesecake mixture places the ingredients for preparing the soft mixture in a pre-mixing member. The process also includes pre-mixing the ingredients so as to blend them together to obtain a pre-mixed mixture having a density between 0.72 g/mL and 0.84 g/mL; transferring the pre-mixed mixture into a collection tank whose temperature is maintained between 25 ? C. and 40 ? C.; continuously transferring a part of the pre-mixed mixture in the collection tank towards a homogenising member; and homogenising the pre-mixed mixture by the homogenising member, whose temperature is maintained between 25? C. and 40? C. so as to obtain an emulsified mixture having a density between 0.81 g/mL and 0.92 g/mL.

A salted spreadable food cream consists from 3%-60% by weight of a lipid component (A) including or consisting of a solid fat; (B) 5%-50% by weight of a dehydrated, dried, and/or freeze-dried flavor component; (C) 5%-70% by weight of a filler consisting of milk or its derivatives; (D) 0.2%-3% by weight of an emulsifier; and (E) 0%-5% by weight of a supporting ingredient, has salt between 1 g/100 g and 2.5 g/100 g, a viscosity between 11,000 cP and 65,000 cP, a fineness between 10 pm and 100 pm, and a water activity value lower than 0.5. A method for the preparation of the salted spreadable food cream includes providing the ingredients (A) to (D) and optionally (E), and refining the ingredients (A)-(D) and optionally (E) at a predetermined working temperature for a predetermined working time.

A salted spreadable food cream consists from 3%-60% by weight of a lipid component (A) including or consisting of a solid fat; (B) 5%-50% by weight of a dehydrated, dried, and/or freeze-dried flavor component; (C) 5%-70% by weight of a filler consisting of milk or its derivatives; (D) 0.2%-3% by weight of an emulsifier; and (E) 0%-5% by weight of a supporting ingredient, has salt between 1 g/100 g and 2.5 g/100 g, a viscosity between 11,000 cP and 65,000 cP, a fineness between 10 pm and 100 pm, and a water activity value lower than 0.5. A method for the preparation of the salted spreadable food cream includes providing the ingredients (A) to (D) and optionally (E), and refining the ingredients (A)-(D) and optionally (E) at a predetermined working temperature for a predetermined working time.