A method of controlling the spray droplet size of a spray nozzle apparatus, in particular for the manufacturing of food powders, delivered to the spray nozzle comprises the following steps: a) providing a paste of a product to be sprayed by a spray nozzle; b) continuously determining the shear viscosity () of the product paste delivered to the spray nozzle; c) determining the mass flow rate (Qrn) of the product paste delivered to the spray nozzle; d) determining the static pressure (P) of the product paste delivered to the spray nozzle; e) determining the density (p) of the product paste delivered to the spray nozzle; f) delivering the data obtained in steps b) to e) to a control device comprising a computer and a memory; g) calculating control data for adjusting the spray nozzle on the basis of the data obtained in steps b) to e) and on nozzle geometry parameters stored in the memory; h) sending the control data as control signals to a control means of the spray nozzle and adjusting the spray nozzle accordingly.

A method for production of near sterile whey protein concentrates is proposed, which includes the following steps: (a) Ultrafiltration of whey at a temperature of about 2 to about 25? C. to produce a first retentate R1 and a first permeate P1; (b) Microfiltration of the retentate R1 from step (a) at a temperature of about 2 to about 35? C. to produce a second retentate R2 and a second permeate P2; (c) Ultrafiltration of the second permeate P2 from step (b) at a temperature of about 6 to about 25? C. to produce a third retentate R3 and a third permeate P3; (d) Pasteurization of the retentate R3 from step (c) (e) Drying of the pasteurized product from step (d).

A method for production of near sterile whey protein concentrates is proposed, which includes the following steps: (a) Ultrafiltration of whey at a temperature of about 2 to about 25? C. to produce a first retentate R1 and a first permeate P1; (b) Microfiltration of the retentate R1 from step (a) at a temperature of about 2 to about 35? C. to produce a second retentate R2 and a second permeate P2; (c) Ultrafiltration of the second permeate P2 from step (b) at a temperature of about 6 to about 25? C. to produce a third retentate R3 and a third permeate P3; (d) Pasteurization of the retentate R3 from step (c) (e) Drying of the pasteurized product from step (d).

A system and method is provided for processing milk for spray drying. The system may have a pre-evaporator configured to receive and concentrate the milk stream producing an intermediate concentration milk. The system may also have a first buffer tank configured to receive the intermediate concentration milk and store the intermediate concentrate milk at a reduced temperature. The system may further have a first finisher evaporator configured to draw the intermediate concentration milk from the first buffer tank and concentrate the intermediate concentration milk producing a final concentration milk. The final concentration milk may be suitable for spray drying.

A system and method is provided for processing milk for spray drying. The system may have a pre-evaporator configured to receive and concentrate the milk stream producing an intermediate concentration milk. The system may also have a first buffer tank configured to receive the intermediate concentration milk and store the intermediate concentrate milk at a reduced temperature. The system may further have a first finisher evaporator configured to draw the intermediate concentration milk from the first buffer tank and concentrate the intermediate concentration milk producing a final concentration milk. The final concentration milk may be suitable for spray drying.

The invention provides a method for producing a flavoured milk product, the method comprising the steps of: (a) providing milk source; (b) fermenting the milk source using at least one microorganism, to produce a fermented milk source having an acidic pH; and (c) increasing the pH of the fermented milk source using ammonia, wherein the ammonia reacts to produce 2,3,5,6-tetramethyl pyrazine.

A system and method is provided for processing milk for spray drying. The system may have a pre-evaporator configured to receive and concentrate the milk stream producing an intermediate concentration milk. The system may also have a first buffer tank configured to receive the intermediate concentration milk and store the intermediate concentrate milk at a reduced temperature. The system may further have a first finisher evaporator configured to draw the intermediate concentration milk from the first buffer tank and concentrate the intermediate concentration milk producing a final concentration milk. The final concentration milk may be suitable for spray drying.

A system and method is provided for processing milk for spray drying. The system may have a pre-evaporator configured to receive and concentrate the milk stream producing an intermediate concentration milk. The system may also have a first buffer tank configured to receive the intermediate concentration milk and store the intermediate concentrate milk at a reduced temperature. The system may further have a first finisher evaporator configured to draw the intermediate concentration milk from the first buffer tank and concentrate the intermediate concentration milk producing a final concentration milk. The final concentration milk may be suitable for spray drying.

A system for drying a wet lactose product stream includes a disperser configured to disperse agglomerated lactose particulates in a wet lactose stream into a dispersed wet lactose stream. A back-mixed partial drying zone is configured to at least partially dry the dispersed wet lactose stream by recirculating a partially dried lactose stream with the dispersed wet lactose stream. A plug-flow secondary drying zone is configured to dry the partially dried lactose stream to generate a substantially dried lactose stream.

Methods of making a powdered milk product as described. The methods may include providing an aqueous milk-sourced mixture, and evaporating water from the aqueous milk-sourced mixture to produce an evaporated milk-sourced mixture having a total solids concentration of 35 wt. % or more. The evaporated milk-sourced mixture may be dried to form the powdered milk product, which may have less than 6 wt. % water. Systems for making the milk powdered product are also described. The systems may include an evaporator to evaporate water from a supply of a milk-sourced mixture to form an evaporated milk-sourced mixture. They may also include a dryer to dry the evaporated milk-sourced mixture and atomize it into the powdered milk product.