Process for the preparation of a powder comprising bio active molecules, said process comprising the steps of (i) providing a liquid composition comprising bio active molecules, (ii) optionally pre-heating said liquid composition, provided that the temperature of the liquid composition does not exceed 65° C., (iii) transporting the optionally pre-heated liquid composition to the top of a spray drying tower via a tower feeding line, (iv) raising the temperature of the optionally pre-heated liquid composition using a direct electric volumetric heater located within the tower feeding line, the final temperature of the liquid composition being in the range 60-90° C., followed by (v) transporting the resulting liquid composition via the tower feeding line to the atomizer of a spray-dryer.

Process for the preparation of a powder comprising bio active molecules, said process comprising the steps of (i) providing a liquid composition comprising bio active molecules, (ii) optionally pre-heating said liquid composition, provided that the temperature of the liquid composition does not exceed 65° C., (iii) transporting the optionally pre-heated liquid composition to the top of a spray drying tower via a tower feeding line, (iv) raising the temperature of the optionally pre-heated liquid composition using a direct electric volumetric heater located within the tower feeding line, the final temperature of the liquid composition being in the range 60-90° C., followed by (v) transporting the resulting liquid composition via the tower feeding line to the atomizer of a spray-dryer.

Methods of making a powdered milk product are 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.

The invention relates to a method of producing a food or beverage product, 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 1-15 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°-100° 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 5-50 microns as measured by D.sub.(4, 3) mean diameter. The invention relates also to a food or beverage product comprising aggregated proteins comprising micellar casein and whey protein aggregates, wherein the product has a pH of 6.1-7.1, a concentration of 6-40 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 5-50 microns mean diameter D.sub.(4, 3) as measured by laser diffraction.

Disclosed are processes for preparing dry or powder dairy compositions having low lactose contents and containing polyphenol compounds. The resultant dry or powder dairy compositions can be used to form reconstituted fluid dairy products, which can have improved organoleptic properties, such as less cooked flavor, sulfur odor, and brown color.

Disclosed are processes for preparing dry or powder dairy compositions having low lactose contents and containing polyphenol compounds. The resultant dry or powder dairy compositions can be used to form reconstituted fluid dairy products, which can have improved organoleptic properties, such as less cooked flavor, sulfur odor, and brown color.

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 provides a gas infused milk product, wherein the gas infused milk product comprises a lactose hydrolyzed concentrated milk infused with a soluble gas. The invention also provides methods of making such a product. Such methods include providing milk (skim milk, 1% milk, 2% milk, whole milk, half and half, cream or other milk product) and concentrating and hydrolyzing the milk with lactase to from a lactose hydrolyzed milk concentrate. The milk can be concentrated in vacuo (in a vacuum) in order to remove the dissolved gasses from the lactose hydrolyzed milk concentrate. Soluble gasses, such as nitrous oxide or carbon dioxide are then introduced into the lactose hydrolyzed milk concentrate to form a gas infused milk concentrate. In one aspect of this invention, the gas infused milk concentrate is then introduced into a stream of carbonated or still water resulting in a gas infused milk beverage.

The invention provides a gas infused milk product, wherein the gas infused milk product comprises a lactose hydrolyzed concentrated milk infused with a soluble gas. The invention also provides methods of making such a product. Such methods include providing milk (skim milk, 1% milk, 2% milk, whole milk, half and half, cream or other milk product) and concentrating and hydrolyzing the milk with lactase to from a lactose hydrolyzed milk concentrate. The milk can be concentrated in vacuo (in a vacuum) in order to remove the dissolved gasses from the lactose hydrolyzed milk concentrate. Soluble gasses, such as nitrous oxide or carbon dioxide are then introduced into the lactose hydrolyzed milk concentrate to form a gas infused milk concentrate. In one aspect of this invention, the gas infused milk concentrate is then introduced into a stream of carbonated or still water resulting in a gas infused milk beverage.

The present application relates to a method for preparing a dairy product based on the principle of forward osmosis, the concentrated dairy product prepared by the above method, and a continuous forward osmosis membrane system. Multiple concentration of the target solution is achieved by controlling the osmotic pressure difference between the solutions on both sides of the forward osmosis membrane, no heat source or strong external pressure is introduced, and the main nutrient content and nutrient ratio of the target solution are maintained. Compared with a reverse osmosis membrane concentration and a freeze concentration, the forward osmosis membrane concentration can greatly increase the concentration multiple of the dairy product, reduce the unit energy consumption, save the running cost. The scaled treatment of dairy product concentration is realized, and the microbial indicators, physical and chemical indicators and nutritional indicators of concentrated dairy products can meet the requirements of relevant standards.