The present invention relates to evaporated milks and methods of producing evaporated milks comprising protein aggregates which contribute to the improvement of creaminess, mouthfeel and texture. Especially, the invention concerns an evaporated milk comprising caseins and whey proteins in the ratio of 90:10 to 60:40 and having a total solids content of at least 10 wt % and of less than 30 wt %, based on the total weight of the evaporated milk, wherein the caseins/whey protein aggregates have a volume-based mean diameter d(4,3) of 1-80 pm as measured by laser diffraction. Furthermore, the process for preparing an evaporated milk comprises the steps of: a) providing a liquid evaporated milk at a temperature below 25 C., said evaporated milk comprising caseins and whey proteins in the ratio of 90:10 to 60:40 and having a total solids content of at least 10 wt % and of less than 30 wt %, based on the total weight of the evaporated milk; b) adjusting pH of the evaporated milk provided in step a) in the range of 5.7 to 6.4; c) subjecting the evaporated milk obtained in step b) to a heat sterilization treatment at a temperature above 100 C.; d) cooling the evaporated milk obtained in step c) below 70 C. A food or beverage containing the milk as well as the use of the milk for producing a food or beverage are also disclosed.

The present invention relates to evaporated milks and methods of producing evaporated milks comprising protein aggregates which contribute to the improvement of creaminess, mouthfeel and texture. Especially, the invention concerns an evaporated milk comprising caseins and whey proteins in the ratio of 90:10 to 60:40 and having a total solids content of at least 10 wt % and of less than 30 wt %, based on the total weight of the evaporated milk, wherein the caseins/whey protein aggregates have a volume-based mean diameter d(4,3) of 1-80 pm as measured by laser diffraction. Furthermore, the process for preparing an evaporated milk comprises the steps of: a) providing a liquid evaporated milk at a temperature below 25 C., said evaporated milk comprising caseins and whey proteins in the ratio of 90:10 to 60:40 and having a total solids content of at least 10 wt % and of less than 30 wt %, based on the total weight of the evaporated milk; b) adjusting pH of the evaporated milk provided in step a) in the range of 5.7 to 6.4; c) subjecting the evaporated milk obtained in step b) to a heat sterilization treatment at a temperature above 100 C.; d) cooling the evaporated milk obtained in step c) below 70 C. A food or beverage containing the milk as well as the use of the milk for producing a food or beverage are also disclosed.

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 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 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 process for reducing the occurrence of mixed phases when concentrating dairy streams is suggested, comprising the following steps (i) providing at least one evaporation reactor; (ii) providing at least two stacked containers, which can be individually controlled by an evaporation reactor, or by the evaporation reactors; by proceeding as follows: (a) continuously concentrating a dairy stream in an evaporation reactor R1 and feeding the concentrate such obtained into the first stacked container V1, draining the container discontinuously and processing the concentrate contained therein; (b) increasing the performance of the evaporation reactor R1 such that the concentrate obtained has a higher dry matter content; (c) shutting down, rinsing, and removing of product from the evaporation reactor R1 using water, and, subsequently, (d) feeding the concentrate, which had been diluted with the rinsing water, into another stacked container V3, where the mixed phase MP2 such obtained is gathered, and is then further processed or discharged.

A process for reducing the occurrence of mixed phases when concentrating dairy streams is suggested, comprising the following steps (i) providing at least one evaporation reactor; (ii) providing at least two stacked containers, which can be individually controlled by an evaporation reactor, or by the evaporation reactors; by proceeding as follows: (a) continuously concentrating a dairy stream in an evaporation reactor R1 and feeding the concentrate such obtained into the first stacked container V1, draining the container discontinuously and processing the concentrate contained therein; (b) increasing the performance of the evaporation reactor R1 such that the concentrate obtained has a higher dry matter content; (c) shutting down, rinsing, and removing of product from the evaporation reactor R1 using water, and, subsequently, (d) feeding the concentrate, which had been diluted with the rinsing water, into another stacked container V3, where the mixed phase MP2 such obtained is gathered, and is then further processed or discharged.

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.