The present disclosure provides a dairy-containing vinegar beverage which dairy specific off-taste and off-odor are reduced, the irritation of the throat and “choking” are suppressed, has a mild sour taste, milk protein is likely not to aggregate/precipitate even under a low pH, the appearance, tongue feel and down-the-throat feel are not compromised even during long-term storage, and has a well-balanced flavor. This dairy-containing vinegar beverage contains vinegar and diary, has the lactic acid content per 100 mL of the beverage in a range from 1 to 500 mg and the content mass ratio of free methionine to the total methionine of 0.34 or greater.

Methods and apparatuses for creating and dispensing a dairy-based sparkling beverage are disclosed. Embodiments include creating a beverage mix comprised at least in part of milk and cream, sugar, and a flavor base. The beverage mix is carbonated, and placed into a pressurized container. In some embodiments, the beverage mix is nitrogenated and delivered from a tap. In other embodiments, the beverage mix is placed into individual consumer packages, which are pressurized with carbon dioxide. In still other embodiments, the individual consumer packages may further be pressurized with nitrogen.

The purpose of the present invention is to provide a water-soluble polysaccharide which is less expensive and enables the production of an acidic protein food or drink, said acidic protein food or drink being stable in an acidic pH range at the isoelectric point of protein or higher, even by using a starting material such as a root vegetable. A water-soluble polysaccharide, which is extracted from a starting material derived from a root vegetable in a wet state with hot water under acidic conditions of pH 2.7-3.7, can well stabilize an acidic protein food or drink in a pH range at the isoelectric point of protein or higher.

A beverage composition made with low-calorie, lactose-free skim milk in liquid or dry powder form. Amelanchier alnifolia extract having Abscisic Acid is added to the skim milk in a multi-step process that utilizes CO.sub.2 to maintain the nutrient value of the extract. Crystalline fructose, natural flavorings, nutrients and carbonation are added to produce a flavorful beverage composition. A method to make a carbonated beverage composition with low-calorie, lactose-free skim milk and Amelanchier alnifolia extract includes a series of steps to preserve the nutrient value of the extract.

The invention relates to a liquid or semi-liquid bioactive dairy composition formed from a bioactive powder containing a colostrum powder and/or milk powder and immunoglobulin G (IgG), water and a food grade acid; the composition having a pH between 2.5-4.0. The bioactive dairy composition can be used in the preparation of a range of ready-to-drink and ready-to-eat food products having bioactive properties. Processes for the preparation of the bioactive dairy composition and the associated food and beverage products is also described.

The invention relates to methods for making strained acidic, for example fermented, dairy products having reduced carbohydrates, compositions comprising strained acidic, for example fermented, dairy products having reduced carbohydrates, and methods for using such compositions, as well as products generated using strained acidic, for example fermented, dairy products having reduced carbohydrates.

Disclosed is a method of inhibiting isomerization of a reducing saccharide in an aqueous solution containing said reducing saccharide upon thermal treatment of said aqueous saccharide solution by acidifying the aqueous saccharide solution prior to its thermal treatment, and the use of the thermally treated aqueous solution containing said reducing saccharide for producing a biological product.

Proteinaceous beverages and compositions comprising a cocoa extract which comprises cocoa polyphenols, an edible acid and a stabilizer and processes for formulating said beverages and compositions, shelf-stable proteinaceous beverages and compositions that do not require refrigeration and/or beverages and compositions wherein the cocoa polyphenols have an extended shelf life.

The invention relates to methods for making strained acidic, for example fermented, dairy products having reduced carbohydrates, compositions comprising strained acidic, for example fermented, dairy products having reduced carbohydrates, and methods for using such compositions, as well as products generated using strained acidic, for example fermented, dairy products having reduced carbohydrates.