Disclosed is a method for making yogurt products of viscosities from about 50 centipoise to about 200,000 centipoise, the yogurt products having a total protein content of at least about 12 percent, the whey protein in the product being primarily in the undenatured state (at least about 75% undenatured). Also disclosed are products made by the method, such as yogurt drinks comprising at least about 12 percent total protein, wherein at least about 75% of the whey protein is in the undenatured state.

The disclosure relates to a method of making a beverage comprising a milk protein concentrate (MPC), a beverage comprising an MPC, an MPC or use of a MPC. More particularly, this disclosure relates to treatment of an MPC to allow for heat homogenisation of a beverage containing the MPC, while reducing occurrence of malodour and/or egg-type or sulphur-type smell and/or taste.

A high pressure processing system includes a pressure vessel configured to receive a basket or container, a high pressure pump configured to pump a pressure media to the pressure vessel to raise pressure in the pressure vessel, and a heater or cooler system, such as thermal jacket surrounding the pressure vessel, and the thermal jacket contains heat transfer media that is heated and cooled. The high pressure processing system, in addition to processing food stuff at a very high pressure of at least 2,000 bar also processes the food stuff at any high temperature of about 40° C. or greater.

A high pressure processing system includes a pressure vessel configured to receive a basket or container, a high pressure pump configured to pump a pressure media to the pressure vessel to raise pressure in the pressure vessel, and a heater or cooler system, such as thermal jacket surrounding the pressure vessel, and the thermal jacket contains heat transfer media that is heated and cooled. The high pressure processing system, in addition to processing food stuff at a very high pressure of at least 2,000 bar also processes the food stuff at any high temperature of about 40° C. or greater.

A smooth, shelf-stable aseptically thermally processed food product, as well as methods of making same using a shear sensitive thickener, are disclosed.

A smooth, shelf-stable aseptically thermally processed food product, as well as methods of making same using a shear sensitive thickener, are disclosed.

A food processing vat is provided with a zoned heat transfer system that provides zoned temperature control to the vat. The zoned heat transfer system selectively transmits heat to or removes heat from different portions of a bottom wall and/or side walks) of the vat. A heat transfer fluid may be directed through the zoned heat transfer system along a flow path that is selected based on a target size and/or a target temperature of a batch of food product being processed in the vat.

Suggested is a process for the production of a UHT milk with improved taste characteristics, comprising the following steps: (a) Providing a raw milk; (b) Separating the raw milk into a skimmed milk fraction and a cream fraction; (c) Microfiltration of the skimmed milk fraction, obtaining a casein-containing retentate R1 and a fine whey as permeate P1; (d) Ultrafiltration of the fine whey of step (c), obtaining a permeate P2 that is rich in lactose and minerals, and a protein-rich retentate R2; (e) Pasteurization of the retentate R2; (f) Mixing the cream fraction, the retentate R1 and the permeate P2, obtaining a mixed fraction M1; (g) Ultra-high temperature treatment of the mixed fraction M1 of step (f); and (h) Mixing the ultra-heat treated fraction M1 of step (g) with the pasteurized retentate R2 of step (e), obtaining the target product.

The invention relates to improved acid whey compositions, having an improve lactose content and stability. The invention also relates to processes of making such compositions.

The invention relates to improved acid whey compositions, having an improve lactose content and stability. The invention also relates to processes of making such compositions.