A method for producing a milk or whey powder, involves providing milk or whey, thickening the milk or whey using a first evaporation process or second evaporation process, and drying the thickened milk or whey to provide a milk or whey powder. After the first or second evaporation process, the milk or whey is sterilized using a centrifugal bacteria-removing separator.

A method for producing a milk or whey powder, involves providing milk or whey, thickening the milk or whey using a first evaporation process or second evaporation process, and drying the thickened milk or whey to provide a milk or whey powder. After the first or second evaporation process, the milk or whey is sterilized using a centrifugal bacteria-removing separator.

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 low-bacteria milk powder with a high WPNI is suggested, which is obtainable by (a) providing a raw milk; (b) heating the raw milk in at least one tubular heat exchanger to a temperature of at least 20° C.; (c) separating the cream, obtaining a skimmed milk; (d) pasteurising the skimmed milk in a tubular heat exchanger for a period from 10 to 60 seconds at a temperature from 72 to 75° C.; (e) evaporating the pasteurised skimmed milk to a dry matter content from 35 to 55% by weight; and (f) drying the pasteurised skimmed milk concentrate in a spray tower.

A low-bacteria milk powder with a high WPNI is suggested, which is obtainable by (a) providing a raw milk; (b) heating the raw milk in at least one tubular heat exchanger to a temperature of at least 20° C.; (c) separating the cream, obtaining a skimmed milk; (d) pasteurising the skimmed milk in a tubular heat exchanger for a period from 10 to 60 seconds at a temperature from 72 to 75° C.; (e) evaporating the pasteurised skimmed milk to a dry matter content from 35 to 55% by weight; and (f) drying the pasteurised skimmed milk concentrate in a spray tower.

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.

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.

Food products and systems and methods for their production involve subjecting pasteurized milk to a concentration process thereby forming liquid concentrated milk, then fermenting the liquid concentrated milk to form a fermented concentrated milk product. The fermented concentrated milk product is combined with a liquid emulsifying agent, thereby forming a food product. The food product is formed without the fermented concentrated milk product and the food product reaching a temperature of 145° F.

The invention relates to a process for producing a lactose-free milk powder with a fat-standardized content, such as whole milk, skim milk, lowfat milk, organic milk, non-organic milk and the like.