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.

Disclosed are processes for preparing dry or powder dairy compositions having low lactose contents and containing polyphenol compounds. The resultant dry or powder dairy compositions can be used to form reconstituted fluid dairy products, which can have improved organoleptic properties, such as less cooked flavor, sulfur odor, and brown color.

Disclosed are processes for preparing dry or powder dairy compositions having low lactose contents and containing polyphenol compounds. The resultant dry or powder dairy compositions can be used to form reconstituted fluid dairy products, which can have improved organoleptic properties, such as less cooked flavor, sulfur odor, and brown color.

The present invention addresses the problem of solving problems of the conventional techniques and producing, by an economically advantageous means, fermented milk having hardness to such an extent that the texture of the fermented milk can be kept during distribution. The present invention relates to a method for producing fermented milk, comprising homogenizing a raw material mix under a high pressure to reduce the average particle diameter of a fat and then fermenting the homogenized product. More specifically, the present invention relates to: a method for producing fermented milk using a material that is sterilized at an ultra-high temperature, said method comprising homogenizing a fat in a raw material mix, which contains a material sterilized at an ultra-high temperature, under a high pressure and then fermenting the resultant product; and fermented milk produced by the method.

The invention relates to the validation of decontamination processes and in particular to a composition comprising new indicator organisms and a dye, said composition being used for validating the decontamination processes.

The invention relates to the validation of decontamination processes and in particular to a composition comprising new indicator organisms and a dye, said composition being used for validating the decontamination processes.

A method and device are described that reduce the amount of pathogens in a liquid and/or to mitigate the growth of pathogens. Utilizing the method or device, liquid product is subjected to an 8 Bar or greater pressure drop. The liquid product is then heated to increase its temperature by at least 10° C. while it is in the droplet phase and/or after being collected into a liquid volume.

A method and device are described that reduce the amount of pathogens in a liquid and/or to mitigate the growth of pathogens. Utilizing the method or device, liquid product is subjected to an 8 Bar or greater pressure drop. The liquid product is then heated to increase its temperature by at least 10° C. while it is in the droplet phase and/or after being collected into a liquid volume.

Embodiments of the invention as described herein relate to reduced sugar dairy products, and compositions including such products, which can offer the nutritional benefits of dairy consumption without the consumption of sugar, and methods for producing the same. Some embodiments relate to reduced protein, reduced sugar dairy products or high protein, reduced sugar dairy products, either with or without one or more mineral salt to modify perceived mouthfeel. In some embodiments, the reduced sugar dairy products can include beverages, concentrates, or powders. Further embodiments relate to methods for producing reduced sugar dairy products.

Embodiments of the invention as described herein relate to reduced sugar dairy products, and compositions including such products, which can offer the nutritional benefits of dairy consumption without the consumption of sugar, and methods for producing the same. Some embodiments relate to reduced protein, reduced sugar dairy products or high protein, reduced sugar dairy products, either with or without one or more mineral salt to modify perceived mouthfeel. In some embodiments, the reduced sugar dairy products can include beverages, concentrates, or powders. Further embodiments relate to methods for producing reduced sugar dairy products.