A shelf-stable liquid base composition useful for preparing acidified milk based beverages, e.g. by dilution with water in a beverage dispensing machine, comprises: from about 2 to about 10 weight % of denatured milk proteins expressed as solid-not-fat (SNF) milk components; from about 15 to about 80 weight %, expressed as sugar equivalents, of a carbohydrate based or non carbohydrate based sweetener; from about 0.35 to about 1.50 weight % of a carbohydrate based stabilizer; and an acidifying agent present in amounts necessary for achieving a pH of about 3.0 to about 3.8 of the said base composition. Methods for preparing such a base composition and also acidified milk based beverages prepared by means of such a base composition are disclosed.

A shelf-stable liquid base composition useful for preparing acidified milk based beverages, e.g. by dilution with water in a beverage dispensing machine, comprises: from about 2 to about 10 weight % of denatured milk proteins expressed as solid-not-fat (SNF) milk components; from about 15 to about 80 weight %, expressed as sugar equivalents, of a carbohydrate based or non carbohydrate based sweetener; from about 0.35 to about 1.50 weight % of a carbohydrate based stabilizer; and an acidifying agent present in amounts necessary for achieving a pH of about 3.0 to about 3.8 of the said base composition. Methods for preparing such a base composition and also acidified milk based beverages prepared by means of such a base composition are disclosed.

The present invention relates to food products comprising heat-treated liquid milk protein concentrates, and methods of producing and using these milk protein concentrates and food products.

The present invention relates to food products comprising heat-treated liquid milk protein concentrates, and methods of producing and using these milk protein concentrates and food products.

Disclosed is process for producing milk and milk-related products with extended shelf life. The process comprises the steps of separating whole milk is a cream fraction and a skimmed milk fraction, wherein the skimmed milk fraction has a fat content of 0.5% by weight or less, subjecting the skimmed milk fraction to a heat treatment, said heat treatment comprising heating the skimmed milk fraction to 152° C. to 165° C. for 500 ms or less, and cooling of the skimmed milk fraction to a temperature at or below 70° C. The produced milk and milk-related products maintains a high degree of undenatured whey protein despite the high treatment temperature.

Process for the preparation of a powder comprising bio active molecules, said process comprising the steps of (i) providing a liquid composition comprising bio active molecules, (ii) optionally pre-heating said liquid composition, provided that the temperature of the liquid composition does not exceed 65° C., (iii) transporting the optionally pre-heated liquid composition to the top of a spray drying tower via a tower feeding line, (iv) raising the temperature of the optionally pre-heated liquid composition using a direct electric volumetric heater located within the tower feeding line, the final temperature of the liquid composition being in the range 60-90° C., followed by (v) transporting the resulting liquid composition via the tower feeding line to the atomizer of a spray-dryer.

Process for the preparation of a powder comprising bio active molecules, said process comprising the steps of (i) providing a liquid composition comprising bio active molecules, (ii) optionally pre-heating said liquid composition, provided that the temperature of the liquid composition does not exceed 65° C., (iii) transporting the optionally pre-heated liquid composition to the top of a spray drying tower via a tower feeding line, (iv) raising the temperature of the optionally pre-heated liquid composition using a direct electric volumetric heater located within the tower feeding line, the final temperature of the liquid composition being in the range 60-90° C., followed by (v) transporting the resulting liquid composition via the tower feeding line to the atomizer of a spray-dryer.

The present invention relates to creamers for food products such as coffee and tea. In particular, the invention relates to a liquid creamer comprising casein based protein, phospholipids, gellan gum, bicarbonate, citrate and oil. Further aspects of the invention are a beverage comprising a liquid creamer and a process for preparing a liquid creamer.

The present invention relates to creamers for food products such as coffee and tea. In particular, the invention relates to a liquid creamer comprising casein based protein, phospholipids, gellan gum, bicarbonate, citrate and oil. Further aspects of the invention are a beverage comprising a liquid creamer and a process for preparing a liquid creamer.

Disclosed is a method for making shelf-stable yogurt products of viscosities from about 50 centipoise to about 20,000 centipoise, the yogurt products having a total protein content of at least about 12 percent, at least about 75% of the whey protein in the product being undenatured. Also disclosed are products made by the method, such as shelf-stable yogurt drinks comprising at least about 12 percent total protein, wherein at least about 75% of the whey protein is in the undenatured state.