An infant formula milk powder is rich in milk fat globule membrane protein, phospholipids, and oligosaccharides. A preparation method includes using raw cow milk as raw material, cleaning and pre-sterilizing raw cow milk, adding MFGM-rich whey protein powder, -lactalbumin powder, galactooligosaccharides, polyfructoses and other ingredients into the pre-sterilized raw cow milk, and performing pre-sterilization, homogenization, sterilization, concentration, and spray drying. By means of formula adjustment, the contents of biologically active substances having special functional components such as MFGM-protein, lactoferrin, -lactalbumin, total galactooligosaccharide, total polyfructose, sialic acid, total phospholipid, sphingomyelin, lecithin, phosphatidylserine, phosphatidylethanolamines, phosphatidylinositol, ganglioside, triglyceride and diglyceride in the infant formula milk powder are increased, thereby facilitating the colonization of probiotics in the intestinal microbiota of an infant, especially significantly enriching lactic acid bacteria in an intestinal tract, while reducing unclassified bacterial family and other miscellaneous bacteria.

Creamers for food products, such as coffee and tea, and a foaming liquid creamer provides a foam layer when added to a beverage.

Disclosed are methods and devices for reducing the number of pathogens in a liquid. The methods or devices uses one or more of pressure, pressure drop, increased temperature, rate of temperature increase, and inert gas to kill pathogens. In one embodiment, inert gas is dissolved into a liquid at a pressure greater than ambient pressure. The pressure is later rapidly reduced, which causes inert gas to be released from the liquid. This reduces the number of pathogens in the liquid. Other method steps or processes that do not utilize inert gas are also disclosed.

Disclosed are methods and devices for reducing the number of pathogens in a liquid. The methods or devices uses one or more of pressure, pressure drop, increased temperature, rate of temperature increase, and inert gas to kill pathogens. In one embodiment, inert gas is dissolved into a liquid at a pressure greater than ambient pressure. The pressure is later rapidly reduced, which causes inert gas to be released from the liquid. This reduces the number of pathogens in the liquid. Other method steps or processes that do not utilize inert gas are also disclosed.

The present invention relates to an non-energy-dependent temperature regulation and insulation device and method, as well as a portable beverage preparation device and milk collection device. The temperature regulation and insulation device comprises a temperature regulation portion and an air storage portion. The temperature regulation portion comprises an inner interlayer; an outer interlayer surrounding the inner interlayer; and a receiving cavity defined by the inner interlayer. The inner interlayer communicates with the air storage portion. The device of the present invention can be used in environments where mature raw milk collection and collection equipment is unavailable, effectively collecting dispersed raw milk while maintaining the stability and safety of the raw milk.

The present invention relates to an non-energy-dependent temperature regulation and insulation device and method, as well as a portable beverage preparation device and milk collection device. The temperature regulation and insulation device comprises a temperature regulation portion and an air storage portion. The temperature regulation portion comprises an inner interlayer; an outer interlayer surrounding the inner interlayer; and a receiving cavity defined by the inner interlayer. The inner interlayer communicates with the air storage portion. The device of the present invention can be used in environments where mature raw milk collection and collection equipment is unavailable, effectively collecting dispersed raw milk while maintaining the stability and safety of the raw milk.

A method for preparing a cultured dairy product comprising: blending water, ultra-filtered milk and other ingredients to establish a dairy base, fermenting the dairy base to establish an intermediate yogurt product, adding a fat into the intermediate yogurt product, and blending the fat and intermediate yogurt product to produce a high fat and low carb yogurt. The amount of lactose in the dairy base is minimal, basically just enough to enable fermentation. On the other hand, instead of maintaining a low fat level, the fat, preferably a milk fat from butter, is added to increase the overall fat content to establish an overall high fat, low carbohydrate finished yogurt product.

A method for preparing a cultured dairy product comprising: blending water, ultra-filtered milk and other ingredients to establish a dairy base, fermenting the dairy base to establish an intermediate yogurt product, adding a fat into the intermediate yogurt product, and blending the fat and intermediate yogurt product to produce a high fat and low carb yogurt. The amount of lactose in the dairy base is minimal, basically just enough to enable fermentation. On the other hand, instead of maintaining a low fat level, the fat, preferably a milk fat from butter, is added to increase the overall fat content to establish an overall high fat, low carbohydrate finished yogurt product.

A method for preparing a cultured dairy product comprising: blending water, ultra-filtered milk and other ingredients to establish a dairy base, fermenting the dairy base to establish an intermediate yogurt product, adding a fat into the intermediate yogurt product, and blending the fat and intermediate yogurt product to produce a high fat and low carb yogurt. The amount of lactose in the dairy base is minimal, basically just enough to enable fermentation. On the other hand, instead of maintaining a low fat level, the fat, preferably a milk fat from butter, is added to increase the overall fat content to establish an overall high fat, low carbohydrate finished yogurt product.

A method for preparing a cultured dairy product comprising: blending water, ultra-filtered milk and other ingredients to establish a dairy base, fermenting the dairy base to establish an intermediate yogurt product, adding a fat into the intermediate yogurt product, and blending the fat and intermediate yogurt product to produce a high fat and low carb yogurt. The amount of lactose in the dairy base is minimal, basically just enough to enable fermentation. On the other hand, instead of maintaining a low fat level, the fat, preferably a milk fat from butter, is added to increase the overall fat content to establish an overall high fat, low carbohydrate finished yogurt product.