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.

Disclosed herein are methods and compositions including casein, and methods for making these compositions.

Disclosed herein are methods and compositions including casein, and methods for making these compositions.

Systems and methods of packaging butter sticks involve extruding butter from an extruder, where the extruded butter has a temperature of at least about 50 F. and defined dimensions; cutting the extruded butter into sticks; cooling the butter sticks in a cooling environment such that a temperature of a core of the butter sticks drops by about 2 F. to about 10 F. and an exterior temperature of the butter sticks drops by about 45 F. to about 100 F.; and wrapping the cooled butter sticks in a wrapping assembly, where a transition time between exiting the cooling environment and entering the wrapping assembly is less than one minute such that a temperature of the cooled butter sticks equilibrates during wrapping.

Systems and methods of packaging butter sticks involve extruding butter from an extruder, where the extruded butter has a temperature of at least about 50 F. and defined dimensions; cutting the extruded butter into sticks; cooling the butter sticks in a cooling environment such that a temperature of a core of the butter sticks drops by about 2 F. to about 10 F. and an exterior temperature of the butter sticks drops by about 45 F. to about 100 F.; and wrapping the cooled butter sticks in a wrapping assembly, where a transition time between exiting the cooling environment and entering the wrapping assembly is less than one minute such that a temperature of the cooled butter sticks equilibrates during wrapping.

A dairy product includes reacted solids non-fat particulates from a Maillard reaction suspended by fat crystals having a plurality of sizes adhered thereto, with at least a portion of the fat crystals being nascent fat crystals. A method for continuous production of a dairy product involves heating a dairy composition in a continuous heating environment to a reaction temperature to cause a Maillard reaction in the dairy composition to form reacted solids non-fat particulates; transferring the dairy composition with the reacted solids non-fat particulates from the continuous heating environment to at least a first cooling environment to cause the reacted solids non-fat particulates to be suspended by fat crystals having a plurality of sizes adhered to the reacted solids non-fat particulates to thereby form the dairy product, with at least a portion of the fat crystals are nascent fat crystals.

A dairy product includes reacted solids non-fat particulates from a Maillard reaction suspended by fat crystals having a plurality of sizes adhered thereto, with at least a portion of the fat crystals being nascent fat crystals. A method for continuous production of a dairy product involves heating a dairy composition in a continuous heating environment to a reaction temperature to cause a Maillard reaction in the dairy composition to form reacted solids non-fat particulates; transferring the dairy composition with the reacted solids non-fat particulates from the continuous heating environment to at least a first cooling environment to cause the reacted solids non-fat particulates to be suspended by fat crystals having a plurality of sizes adhered to the reacted solids non-fat particulates to thereby form the dairy product, with at least a portion of the fat crystals are nascent fat crystals.

Disclosed herein are methods and compositions including casein, and methods for making these compositions.

Disclosed herein are methods and compositions including casein, and methods for making these compositions.

The present invention relates to a wild-type, non-engineered, microbial lipolytic enzyme with a higher specificity for short-chain fatty acids than for medium to long fatty acids, specially long fatty acids. This invention further relates to a process for preparing a food product, and to the use of the wild-type, non-engineered, microbial lipolytic enzyme.