A concentrate, system and low-temperature process for preparing a shelf-stable milk concentrate that does not require ultra-high temperature thermal processing for control of the microbiology of the product is disclosed herein. The method preferably incorporates aseptic technology and the enzymatic reduction of lactose to control water activity. The method preferably includes the enzymatic conversion of the lactose in the milk to its component sugars glucose and galactose, which preferably changes the colligative properties of the concentrate, decreases the amount of free water, and reduces the osmolarity.

A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat in the butter to react in a maillard reaction to form a brown butter product. The system may use one or more of a heating vessel, an evaporator and a reaction vessel to form the brown butter in the continuous process. A brown butter product derived from butter includes reacted solids non-fat particulates from a maillard reaction suspended by nascent fat crystals nucleated about the reacted solids non-fat particulates and by large fat crystal structures joined to the nascent fat crystals.

A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat in the butter to react in a maillard reaction to form a brown butter product. The system may use one or more of a heating vessel, an evaporator and a reaction vessel to form the brown butter in the continuous process. A brown butter product derived from butter includes reacted solids non-fat particulates from a maillard reaction suspended by nascent fat crystals nucleated about the reacted solids non-fat particulates and by large fat crystal structures joined to the nascent fat crystals.

A dairy product includes reacted solids non-fat particulates from a Maillard reaction suspended by fat crystals having a plurality of sizes adhered thereto, with at least a portion of the fat crystals being nascent fat crystals. A method for continuous production of a dairy product involves heating a dairy composition in a continuous heating environment to a reaction temperature to cause a Maillard reaction in the dairy composition to form reacted solids non-fat particulates; transferring the dairy composition with the reacted solids non-fat particulates from the continuous heating environment to at least a first cooling environment to cause the reacted solids non-fat particulates to be suspended by fat crystals having a plurality of sizes adhered to the reacted solids non-fat particulates to thereby form the dairy product, with at least a portion of the fat crystals are nascent fat crystals.

A dairy product includes reacted solids non-fat particulates from a Maillard reaction suspended by fat crystals having a plurality of sizes adhered thereto, with at least a portion of the fat crystals being nascent fat crystals. A method for continuous production of a dairy product involves heating a dairy composition in a continuous heating environment to a reaction temperature to cause a Maillard reaction in the dairy composition to form reacted solids non-fat particulates; transferring the dairy composition with the reacted solids non-fat particulates from the continuous heating environment to at least a first cooling environment to cause the reacted solids non-fat particulates to be suspended by fat crystals having a plurality of sizes adhered to the reacted solids non-fat particulates to thereby form the dairy product, with at least a portion of the fat crystals are nascent fat crystals.

In cheese production bacterial cultures secrets lactic acid and lowers the pH for promoting the curdling. However, longer incubation will increase the acidic condition followed by off flavor. An Organic Natural curdling Ingredient is produced by microbial fermentation of glucose obtained from the non-edible grain starches. The microbial source used is a consortium of two Lactobacillus sp. strains modified by way of strain improvement for product yield enhancement. Addition of 0.5 to 1% of this product reduces the incubation time and the acidic conditions. The major ingredient in An Organic Natural curdling Ingredient is a combination of naturally produced organic acids with mineral nutrient like calcium. The product has taste and texture improving efficiency by reducing the acidic flavor. Calcium is a valuable addition to the final product with high nutritional benefit in bio-available form.

In cheese production bacterial cultures secrets lactic acid and lowers the pH for promoting the curdling. However, longer incubation will increase the acidic condition followed by off flavor. An Organic Natural curdling Ingredient is produced by microbial fermentation of glucose obtained from the non-edible grain starches. The microbial source used is a consortium of two Lactobacillus sp. strains modified by way of strain improvement for product yield enhancement. Addition of 0.5 to 1% of this product reduces the incubation time and the acidic conditions. The major ingredient in An Organic Natural curdling Ingredient is a combination of naturally produced organic acids with mineral nutrient like calcium. The product has taste and texture improving efficiency by reducing the acidic flavor. Calcium is a valuable addition to the final product with high nutritional benefit in bio-available form.

A product in powder form having a dry matter content of at least 90% by weight on its total weight and containing lactose in a quantity of at least 85% by weight on its total weight, as well as having a high bulk density; moreover a process for the production of this product in powder form is disclosed, comprising the steps of vacuum-concentrating a lactose-containing liquid, mixing the so-concentrated liquid with a lactose-containing powder and with a high dry matter content and, finally, drying the so-obtained powdered mixture.

A product in powder form having a dry matter content of at least 90% by weight on its total weight and containing lactose in a quantity of at least 85% by weight on its total weight, as well as having a high bulk density; moreover a process for the production of this product in powder form is disclosed, comprising the steps of vacuum-concentrating a lactose-containing liquid, mixing the so-concentrated liquid with a lactose-containing powder and with a high dry matter content and, finally, drying the so-obtained powdered mixture.

The present invention relates to a method of removing calcium citrate from a liquid dairy stream. In particular, the present invention relates to a method of removing calcium citrate from a liquid dairy stream wherein the liquid dairy stream has a pH below 6.2 or is optionally adjusted to be below 6.2, and wherein said liquid dairy stream having a pH below 6.2 is subjected to a step of precipitation of calcium citrate. Subsequently, the precipitated calcium citrate can be separated.