The present disclosure relates to methods and systems for concentrating a solids stream recovered from one or more process streams derived from a beer in a biorefinery by exposing the recovered solids stream to an evaporator system to remove moisture therefrom and form a concentrated, recovered solids stream.

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.

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.

The present invention relates to a new method of producing edible alpha-lactalbumin-enriched protein compositions based on removal of beta-lactoglobulin (BLG) from a whey protein containing feed by selective crystallisation of non-aggregated BLG. The invention furthermore relates to new edible alpha-lactalbumin-enriched protein compositions, uses of these compositions and food products comprising these compositions.

The invention relates to a method of producing a dairy concentrate, comprising the steps of: providing an ingredient composition comprising micellar caseins and whey proteins and having a pH of 6.1-7.1 and a concentration of 3-25 wt. % of proteins, and wherein the ingredient composition has a casein to whey protein ratio of 90/10-60/40, adding 3-25 mM divalent cations to provide a concentration of 3-8 mM free divalent cations in the ingredient composition, homogenising the ingredient composition; and subsequently pasteurising and stirring the ingredient composition at a temperature of 80°-105° C. for a period of 0.5-3 min to form agglomerated proteins comprising caseins and beta-lactoglobulin from the whey proteins, the agglomerates having a size of 3-50 microns as measured by D(4,3) mean diameter. The invention also relates to a method with an ultra-high temperature treatment of the ingredient mix. Furthermore, the invention relates to a dairy concentrate comprising aggregated proteins comprising micellar casein and whey protein aggregates, wherein the product has a pH of 6.0-7.1, a concentration of 6-55 wt. % milk solids, a casein to whey protein ratio of 90/10-60/40, and a concentration of 3-8 mM free divalent cations, and wherein the agglomerates having a size of 3-50 microns mean diameter D(4,3) as measured by laser diffraction.

The invention relates to a method of producing a dairy concentrate, comprising the steps of: providing an ingredient composition comprising micellar caseins and whey proteins and having a pH of 6.1-7.1 and a concentration of 3-25 wt. % of proteins, and wherein the ingredient composition has a casein to whey protein ratio of 90/10-60/40, adding 3-25 mM divalent cations to provide a concentration of 3-8 mM free divalent cations in the ingredient composition, homogenising the ingredient composition; and subsequently pasteurising and stirring the ingredient composition at a temperature of 80°-105° C. for a period of 0.5-3 min to form agglomerated proteins comprising caseins and beta-lactoglobulin from the whey proteins, the agglomerates having a size of 3-50 microns as measured by D(4,3) mean diameter. The invention also relates to a method with an ultra-high temperature treatment of the ingredient mix. Furthermore, the invention relates to a dairy concentrate comprising aggregated proteins comprising micellar casein and whey protein aggregates, wherein the product has a pH of 6.0-7.1, a concentration of 6-55 wt. % milk solids, a casein to whey protein ratio of 90/10-60/40, and a concentration of 3-8 mM free divalent cations, and wherein the agglomerates having a size of 3-50 microns mean diameter D(4,3) as measured by laser diffraction.

A spray drying process and apparatus for drying a spray dryable liquid composition to a spray dried powder is described, in which the spray dryable liquid composition contains no carrier. The spray dryable liquid composition is processed at a solids concentration not exceeding 80% by weight, based on total weight of the spray dryable liquid composition, being atomized to generate an atomized spray of liquid particles of the spray dryable liquid composition into a spray drying chamber, in which the atomized spray is contacted with a stream of drying fluid flowed at temperature not exceeding 100° C. into the spray drying chamber, to form the spray dried powder.

A spray drying process and apparatus for drying a spray dryable liquid composition to a spray dried powder is described, in which the spray dryable liquid composition contains no carrier. The spray dryable liquid composition is processed at a solids concentration not exceeding 80% by weight, based on total weight of the spray dryable liquid composition, being atomized to generate an atomized spray of liquid particles of the spray dryable liquid composition into a spray drying chamber, in which the atomized spray is contacted with a stream of drying fluid flowed at temperature not exceeding 100° C. into the spray drying chamber, to form the spray dried powder.

This application is directed to systems and methods of creating sterilized powdered food product. Specific examples regarding breast milk are described whereby the milk is powderized and placed into a vat before it is passed along to a sterilization chamber in which it is fluidized and sterilized by UV-C light. Once powdered food product has been sufficiently sterilized, it can be loaded into syringes for distribution. Embodiments of the inventive subject matter are designed to maintain nutritional value of the powdered food at levels that were not previously possible, opening new opportunities for storing and distribution of, e.g., donor breast milk.

A human milk powderization system can include a spray drying machine, a receptacle, and a container. The spray drying machine can be configured to receive liquid human milk through an inlet at a rate of about 2 milliliters per millisecond and to spray dry the human milk at a temperature of about 163 to 167 degrees C. to transform the liquid human milk into a powderized human milk product. The receptacle can be coupled to and configured to receive the powderized human milk product from the spray drying machine. The receptacle can be formed from one or more nonreactive materials, such as crystal. The container can be removably coupled to and configured to receive the powderized human milk product from the receptacle. The container can be configured to transport the powderized human milk product away from the system, and can be formed from one or more nonreactive materials, such as aluminum.