The methods and products disclosed herein relate to high solids concentrated dairy liquids that remain retort and shelf stable for an extended shelf life at ambient conditions with substantially no negative flavor notes typically found in the prior retorted dairy liquids. In one aspect, the stable concentrated dairy liquids have up to about 50 percent total solids, and in some approaches, between about 38 and about 50 percent total solids. In another aspect, the high solids concentrated dairy liquids may also include increased levels of sugar relative to the dairy solids and/or increased levels of sugar relative to the protein and fat to aid in achieving stability.

A method for producing a salty yoghurt or yoghurt-like product comprising combining buttermilk, and milk permeate and optionally whey is hereby provided. Additionally, a salty yoghurt or yoghurt-like product comprising buttermilk, milk permeate and optionally whey is also provided. Finally, a yoghurt powder base composition comprising the components in a dry form is also provided.

A method for producing a salty yoghurt or yoghurt-like product comprising combining buttermilk, and milk permeate and optionally whey is hereby provided. Additionally, a salty yoghurt or yoghurt-like product comprising buttermilk, milk permeate and optionally whey is also provided. Finally, a yoghurt powder base composition comprising the components in a dry form is also provided.

Concentrated creams are produced from starting cream compositions characterized as homogenous, oil-in-water emulsions containing fat globules, phospholipid membrane components and non-fat solids, and which have an initial fat content between about 35 to about 55 percent by weight. To produce the concentrated creams, moisture is removed from the starting cream compositions through evaporative processing, and as a result, the concentrated cream remains in a homogenous state, retains the fat globules, phospholipid membrane components and non-fat solids, and includes a concentrated fat content of at least about 70 percent by weight. In addition, the concentrated cream may be in an oil-in-water or a bi-continuous emulsion. Evaporative processing may be through a wiped film evaporator or a scraped surface heat exchanger.

Disclosed are dairy products fortified with dairy minerals and methods of making the dairy products. The fortified dairy products exhibit enhanced fresh dairy flavor notes. In one aspect, the fortified dairy product is a concentrated dairy liquid. In another aspect, the fortified dairy product is a cheese product, such as cream cheese, processed cheese, or cultured cheese.

Disclosed are methods for preparing aseptic dairy compositions having at least 35 wt. % solids, and often from 40 to 50 wt. % solids, by subjecting a dairy product to forward osmosis following by a heat treatment step. The heat treatment step can include UHT sterilization via direct steam injection or direct steam infusion. Subsequently, the aseptic dairy composition can be dried to form a dairy powder composition.

Disclosed are methods for preparing aseptic dairy compositions having at least 35 wt. % solids, and often from 40 to 50 wt. % solids, by subjecting a dairy product to forward osmosis following by a heat treatment step. The heat treatment step can include UHT sterilization via direct steam injection or direct steam infusion. Subsequently, the aseptic dairy composition can be dried to form a dairy powder composition.

A crossflow filtration unit for continuous diafiltration of a feed fluid for obtaining a retentate and a permeate, a corresponding method for diafiltration and the use of the crossflow filtration unit are provided. The crossflow filtration unit includes a diafiltration channel, a flat first filter material, a retentate channel, a flat second filter material, and a permeate collection channel, arranged such that the flat first filter material delimits the diafiltration channel and the retentate channel from one another, and the flat second filter material delimits the retentate channel and the permeate collection channel from one another. The diafiltration channel is fluidly connected to at least one inlet for the diafiltration medium, the retentate channel is fluidly connected to at least one inlet for the feed fluid and to at least one outlet for the retentate. The permeate collection channel is fluidly connected to at least one outlet for the permeate.

A crossflow filtration unit for continuous diafiltration of a feed fluid for obtaining a retentate and a permeate, a corresponding method for diafiltration and the use of the crossflow filtration unit are provided. The crossflow filtration unit includes a diafiltration channel, a flat first filter material, a retentate channel, a flat second filter material, and a permeate collection channel, arranged such that the flat first filter material delimits the diafiltration channel and the retentate channel from one another, and the flat second filter material delimits the retentate channel and the permeate collection channel from one another. The diafiltration channel is fluidly connected to at least one inlet for the diafiltration medium, the retentate channel is fluidly connected to at least one inlet for the feed fluid and to at least one outlet for the retentate. The permeate collection channel is fluidly connected to at least one outlet for the permeate.

Disclosed is a method of making French-type goat cheese whereby the production of acid whey waste is prevented. Goat milk is subjected to microfiltration so as to obtain a whey-reduced milk fraction and a whey fraction. The whey-reduced milk fraction is then subjected to acidification and (typically enzymatic) coagulation, so as produce French-type goat cheese.