Food products and systems and methods for their production involve subjecting pasteurized milk to a concentration process thereby forming liquid concentrated milk, then fermenting the liquid concentrated milk to form a fermented concentrated milk product. The fermented concentrated milk product is combined with a liquid emulsifying agent, thereby forming a food product. The food product is formed without the fermented concentrated milk product and the food product reaching a temperature of 145? F.

Food products and systems and methods for their production involve subjecting pasteurized milk to a concentration process thereby forming liquid concentrated milk, then fermenting the liquid concentrated milk to form a fermented concentrated milk product. The fermented concentrated milk product is combined with a liquid emulsifying agent, thereby forming a food product. The food product is formed without the fermented concentrated milk product and the food product reaching a temperature of 145? F.

A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 40 C., and contacting the feed composition with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds for a time sufficient to cause formation of non-linear saccharide oligomers, wherein a product composition is produced that contains a higher concentration of non-linear saccharide oligomers than linear saccharide oligomers.

Food products and systems and methods for their production involve subjecting pasteurized milk to a concentration process thereby forming liquid concentrated milk, then fermenting the liquid concentrated milk to form a fermented concentrated milk product. The fermented concentrated milk product is combined with a liquid emulsifying agent, thereby forming a food product. The food product is formed without the fermented concentrated milk product and the food product reaching a temperature of 145 F.

Food products and systems and methods for their production involve subjecting pasteurized milk to a concentration process thereby forming liquid concentrated milk, then fermenting the liquid concentrated milk to form a fermented concentrated milk product. The fermented concentrated milk product is combined with a liquid emulsifying agent, thereby forming a food product. The food product is formed without the fermented concentrated milk product and the food product reaching a temperature of 145 F.

Heating the natural cheese to cause at least one of modification of the structural chemistry of the proteins, completely or partially denaturing proteins, and inactivating proteolytic enzymes, lipolytic enzymes, and microbial organisms within the cheese allows for the cheese to be fried or grilled while maintaining its consistency and shape, baked as Juustoleipa; heated and mechanically processed as in cooking-stretching process used for mozzarella. The method produces cheese with various structural and melting properties using a single recipe and manufacturing facility.

Heating the natural cheese to cause at least one of modification of the structural chemistry of the proteins, completely or partially denaturing proteins, and inactivating proteolytic enzymes, lipolytic enzymes, and microbial organisms within the cheese allows for the cheese to be fried or grilled while maintaining its consistency and shape, baked as Juustoleipa; heated and mechanically processed as in cooking-stretching process used for mozzarella. The method produces cheese with various structural and melting properties using a single recipe and manufacturing facility.

An eggless mayo is provided that is heat stable or that is heat stable as well as freeze-thaw stable and that is all natural. In addition a mayonnaise composition is provided that has increased heat stability as well as freeze-thaw stability. A low-salt version of the eggless mayo is provided as well as compositions for various butters and creams that have enhanced heat stability as well as freeze-thaw stability.

An eggless mayo is provided that is heat stable or that is heat stable as well as freeze-thaw stable and that is all natural. In addition a mayonnaise composition is provided that has increased heat stability as well as freeze-thaw stability. A low-salt version of the eggless mayo is provided as well as compositions for various butters and creams that have enhanced heat stability as well as freeze-thaw stability.

A method and system for producing panela cheese resulting as by-product whey without salt or with minimal amount of salt, the method includes processing milk to produce a mixture of cheese curds and whey, wherein optionally the mixture is salted by incorporating a fraction of a total amount of salt required for the manufacture of the panela cheese concerned; extruding, forming and pressing the cheese curds to form cheese blocks and/or simultaneously draining the whey from the cheese curds; optionally subjecting the obtained cheese blocks to a cooling process or a fast cooling process; and promoting absorption of salt by injecting brine to the cheese blocks, wherein the amount of salt absorbed by the cheese block from the brine represents the complement of the total amount of salt required for the manufacture of the panela cheese concerned. The system includes a vat, a cheeseformer apparatus, and a brine injector.