Compositions comprising magnesium enriched liquids re provided. Specifically, compositions comprising magnesium enriched milk and/or milk product, wherein a concentration of magnesium ions in said milk and/or milk product ranges from 8 mM to 25 mM, and methods of producing the same, are provided.

A process for producing a fermented liquid food product includes the following steps. A liquid is pasteurized. The liquid is completely or partially cooled. The liquid arrives in a tank. Ferments are added to the liquid in the tank. Before the liquid arrives in the tank, the tank is inerted through flushing a headspace of the tank with an inert gas.

The invention is concerned with a pharmaceutical and industrial iodophor preparation, its synthesis and potential applications. The compound has predictable antimicrobial activities. Furthermore, this iodophor is much more stable in the presence of organic material than traditional iodophors. The compositions release free iodine when in solution, which provides the antimicrobial activity.

The invention is concerned with a pharmaceutical and industrial iodophor preparation, its synthesis and potential applications. The compound has predictable antimicrobial activities. Furthermore, this iodophor is much more stable in the presence of organic material than traditional iodophors. The compositions release free iodine when in solution, which provides the antimicrobial activity.

The present invention relates to a process for removing the fouling deposited in a milk processor unit after a thermal processing of milk or a food product including milk at a T between 80 C. and 150 C. for at least 4 hours, including said fouling proteins, lactose, minerals and products formed therefrom, comprising the step of applying a cleaning solution on said fouling deposited in the milk processor unit. The present invention further relates to a cleaning solution for removing the fouling deposited in a milk processor unit.

The present invention relates to a process for removing the fouling deposited in a milk processor unit after a thermal processing of milk or a food product including milk at a T between 80 C. and 150 C. for at least 4 hours, including said fouling proteins, lactose, minerals and products formed therefrom, comprising the step of applying a cleaning solution on said fouling deposited in the milk processor unit. The present invention further relates to a cleaning solution for removing the fouling deposited in a milk processor unit.

A machine for producing and dispensing liquid and semi-liquid consumer food products such as ice creams, whipped cream, yogurt and the like comprises a container for a basic product of the consumer food product, a feed and treatment circuit for the basic product, comprising a feed pump, dispensing means positioned at an outfeed end of the feed and treatment circuit, and a device for checking the bacterial load of the product during production/dispensing; an electronic control unit controlling and regulating the various steps for measuring the bacterial load.

A machine for producing and dispensing liquid and semi-liquid consumer food products such as ice creams, whipped cream, yogurt and the like comprises a container for a basic product of the consumer food product, a feed and treatment circuit for the basic product, comprising a feed pump, dispensing means positioned at an outfeed end of the feed and treatment circuit, and a device for checking the bacterial load of the product during production/dispensing; an electronic control unit controlling and regulating the various steps for measuring the bacterial load.

An intermediate storage tank assembly can include a filling line; a filling machine; and an end-valve assembly. In some embodiments, the intermediate storage tank assembly comprises a switch arranged between said filling machine and said end-valve assembly for detecting a level of product and in response thereto stopping a priming of intermediate storage tank thereby preventing product from reaching said end-valve assembly.

The present invention relates to a process for removing the fouling deposited in a milk processor unit after a thermal processing of milk or a food product including milk at a T between 80 C. and 150 C. for at least 4 hours, including said fouling proteins, lactose, minerals and products formed therefrom, comprising the step of applying a cleaning solution on said fouling deposited in the milk processor unit. The present invention further relates to a cleaning solution for removing the fouling deposited in a milk processor unit.