The invention relates to an apparatus for cooling high-heat-treated food products with a flash-cooler, having a container for a pre-product to be cooled with an inlet for the pre-product to be cooled and an outlet for the cooled end product of the food product as well as cooling equipment, the cooling equipment having a cooling jacket associated to the container, through which at least one part of the wall of the container is cooled. The invention also relates to a heat-treatment line for food products, having one such apparatus. The invention also relates to a method for cooling high-heat-treated, particularly ultra-high-heat-treated food products, using a flash cooler having a container for a pre-product to be cooled, with an inlet for the pre-product to be cooled and an outlet for the cooled end product of the food product and cooling equipment.

A method for cooling milk in a milking arrangement, and a milk cooling apparatus of the milking arrangement that has a coolant circuit for heat exchange between milk and a coolant and a refrigerant circuit for heat exchange between a refrigerant and the coolant, where the method includes controlling the refrigerant circuit to maintain a predefined temperature range, receiving a first signal relating to commencement or increase of a milk flow from a milking system of the milking arrangement, starting or increasing circulation of coolant in the coolant circuit, and leading the milk flow through the milk cooling apparatus.

A method for cooling milk in a milking arrangement, and a milk cooling apparatus of the milking arrangement that has a coolant circuit for heat exchange between milk and a coolant and a refrigerant circuit for heat exchange between a refrigerant and the coolant, where the method includes controlling the refrigerant circuit to maintain a predefined temperature range, receiving a first signal relating to commencement or increase of a milk flow from a milking system of the milking arrangement, starting or increasing circulation of coolant in the coolant circuit, and leading the milk flow through the milk cooling apparatus.

The invention relates to a continuous process for freezing a flow of aqueous material in liquid form and moving the aqueous material through at least one tube from an inlet of the tube to an outlet of the tube so as to form a breakable or cuttable frozen extrusion without bursting the tube. The process creates an extruded material that comprises liquid aqueous material entrapped between frozen aqueous material to self-lubricate the extrusion as it moves through the tube. An apparatus for carrying out the process of the invention is also provided.

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.

A bulk fluid monitoring system and method for monitoring milk is provided, including a plurality of sensors for providing information in relation to properties of a bulk fluid, a memory for holding data parameters including information provided by the sensors and a predetermined time-and-temperature curve for a fluid, a processor for determining whether the information in relation to properties of the bulk fluid is within the bounds of the time and temperature curve for a fluid.

A bulk fluid monitoring system and method for monitoring milk is provided, including a plurality of sensors for providing information in relation to properties of a bulk fluid, a memory for holding data parameters including information provided by the sensors and a predetermined time-and-temperature curve for a fluid, a processor for determining whether the information in relation to properties of the bulk fluid is within the bounds of the time and temperature curve for a fluid.

A method of stabilizing a fermented beverage and controlling an alcohol content within the fermented beverage are provided. A method of stabilizing the fermented beverage may include fermenting a beverage base to produce the fermented beverage. The fermented beverage may be filtered to remove residual yeast within the fermented beverage.

A fermented beverage and method for producing the same are provided. A method of producing a fermented beverage may include providing acid whey. The acid whey may be fermented. Fermentation of the acid whey may be arrested. Flavoring may be added to the fermented acid whey.