Disclosed is a method for making shelf-stable yogurt products of viscosities from about 50 centipoise to about 20,000 centipoise, the yogurt products having a total protein content of at least about 12 percent, at least about 75% of the whey protein in the product being undenatured. Also disclosed are products made by the method, such as shelf-stable yogurt drinks comprising at least about 12 percent total protein, wherein at least about 75% of the whey protein is in the undenatured state.

The present invention is related to compositions and to methods for pasteurizing a food or beverage products and for sensitizing bacteria to heat treatment. Furthermore, the present invention is related to articles comprising pasteurized food or beverage products.

A method including sonication of a yogurt culture produces desirable texture and yield characteristics. An apparatus for producing yogurt from milk includes a sonicator for controlling texture.

A method including sonication of a yogurt culture produces desirable texture and yield characteristics. An apparatus for producing yogurt from milk includes a sonicator for controlling texture.

The present disclosure relates to human milk compositions and methods of making and using the same. In particular, the disclosure features methods of using human milk compositions to feed subjects before and/or after surgery or medical operations and that are useful in promoting recovery.

The invention relates to a method for producing a milk-based product, comprising the steps of: providing a milk raw material; altering a ratio of casein to total protein of the milk raw material to less than about 0.80; subjecting the milk raw material with the altered ratio of casein to total protein from step b) to a heat treatment at the temperature of at least about 150° C. for a period of at most about 0.3 sec; cooling the heat-treated milk raw material from step c) to provide the milk-based product. The method provides milk-based products with long shelf life and good organoleptic properties.

The invention relates to a method for producing a milk-based product, comprising the steps of: providing a milk raw material; altering a ratio of casein to total protein of the milk raw material to less than about 0.80; subjecting the milk raw material with the altered ratio of casein to total protein from step b) to a heat treatment at the temperature of at least about 150° C. for a period of at most about 0.3 sec; cooling the heat-treated milk raw material from step c) to provide the milk-based product. The method provides milk-based products with long shelf life and good organoleptic properties.

Disclosed are methods and devices for reducing the number of pathogens in a liquid. The methods or devices uses one or more of pressure, pressure drop, increased temperature, rate of temperature increase, and inert gas to kill pathogens. In one embodiment, inert gas is dissolved into a liquid at a pressure greater than ambient pressure. The pressure is later rapidly reduced, which causes inert gas to be released from the liquid. This reduces the number of pathogens in the liquid. Other method steps or processes that do not utilize inert gas are also disclosed.

Disclosed are methods and devices for reducing the number of pathogens in a liquid. The methods or devices uses one or more of pressure, pressure drop, increased temperature, rate of temperature increase, and inert gas to kill pathogens. In one embodiment, inert gas is dissolved into a liquid at a pressure greater than ambient pressure. The pressure is later rapidly reduced, which causes inert gas to be released from the liquid. This reduces the number of pathogens in the liquid. Other method steps or processes that do not utilize inert gas are also disclosed.

The present invention addresses the problem of solving problems of the conventional techniques and producing, by an economically advantageous means, fermented milk having hardness to such an extent that the texture of the fermented milk can be kept during distribution. The present invention relates to a method for producing fermented milk, comprising homogenizing a raw material mix under a high pressure to reduce the average particle diameter of a fat and then fermenting the homogenized product. More specifically, the present invention relates to: a method for producing fermented milk using a material that is sterilized at an ultra-high temperature, said method comprising homogenizing a fat in a raw material mix, which contains a material sterilized at an ultra-high temperature, under a high pressure and then fermenting the resultant product; and fermented milk produced by the method.