A method including sonication of a yogurt culture produces desirable texture and yield characteristics. An apparatus for producing yogurt from milk includes a sonicator for controlling texture.

The invention relates to a machine for making and dispensing liquid or semi-liquid food products, having: at least one tank for containing the product to be processed and dispensed and having a discharge orifice for the product to be dispensed; at least one dispensing tap having: an external conduit having an inlet orifice which is connected, in use, to the discharge orifice of the containment tank, a product release orifice and a product recirculation orifice, a tubular duct having formed in it a first internal cavity which is provided with at least one radial opening.

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.

The invention relates to the manufacture of strained fermented dairy products. The invention allows improvements in the use of the materials and by-products as well as in the properties of the product obtained. A lactic acid bacteria having a low lactose metabolization capacity in acid whey is used.

The invention relates to the manufacture of strained fermented dairy products. The invention allows improvements in the use of the materials and by-products as well as in the properties of the product obtained. A lactic acid bacteria having a low lactose metabolization capacity in acid whey is used.

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.

Disclosed are processes for reducing the cooked flavor, sulfur odor, and brown color of milk products that have been subjected to ultra-high temperature (UHT) sterilization via the use of lactose oxidase or glucose oxidase.

A process for treating milk including the steps of: a homogenization step wherein the milk is maintained at a temperature of below about 60? C.; and, a high pressure processing step, wherein the milk is subjected to an elevated pressure above about 350 MPa wherein the elevated pressure of the high pressure processing step does not induce an increase in the temperature of the milk in excess of a limiting temperature of about 60? C. during the high pressure processing step.

A process for treating milk including the steps of: a homogenization step wherein the milk is maintained at a temperature of below about 60? C.; and, a high pressure processing step, wherein the milk is subjected to an elevated pressure above about 350 MPa wherein the elevated pressure of the high pressure processing step does not induce an increase in the temperature of the milk in excess of a limiting temperature of about 60? C. during the high pressure processing step.

The invention is directed to a method to transport liquid milk to obtain transported liquid milk during a supply chain time of more than 10 days wherein during at least a 90% of the duration of the supply chain time the liquid milk is kept at a temperature of less than 2 C. A ship is provided in the supply chain with one or more containers for carrying between 40 and 5000 M.sup.3 liquid milk. Raw milk is subjected to a pasteurization thermal treatment to obtain processed milk for transport by the ship in the supply chain.