The invention relates to a flavor ferment for use in a natural cheese make process.

This invention relates to a process for separating components of skim milk, in particular to the extraction of milk proteins and lactose from skim milk powder. The method involves combining skim milk powder with water, raising the temperature of the resulting mixture followed by cooling the mixture to produce a viscous casein fraction and a less viscous lactose fraction, and then separating the two fractions with optional purification.

A portion capsule for producing a beverage. The portion capsule includes a capsule body that has a collar edge and a capsule bottom; a filter element located inside of the capsule body, the filter element is elastic, the filter element has a flange that is attached to the collar edge of the capsule body, the filter element has a bottom; and a cover attached to the capsule body. The bottom of the filter element is spaced apart from the capsule bottom such that a free space remains between the filter element and the capsule bottom. The filter element is spaced apart from the capsule bottom in such a manner that only before a liquid is applied to a beverage substrate, does the filter element not touch the capsule bottom.

Herein disclosed includes an edible and 3D printable milk-based ink composition comprising milk powder present in an amount ranging from 10 to 75 w/w %, and water, wherein the edible and 3D printable milk-based ink composition is both printable and remains in a single phase at a temperature ranging from 20° C. to 30° C. A method of 3D printing the edible and 3D printable milk-based ink composition is included herein. The method includes providing the edible and 3D printable milk-based ink, and dispensing the edible and 3D printable milk-based ink composition onto a substrate in the absence of temperature control of the edible and 3D printable milk-based ink composition.

The invention provides a beverage machine insertable container comprising pieces of compacted beverage ingredient powder or granules.

The invention provides natural cheese and a method for making natural cheese with specific texture attributes.

A method for processing milk, including separating raw milk into cream and skim milk, determining protein contents in the skim milk and the cream, dividing the skim milk into a first skim milk portion and a second skim milk portion, filtering the second skim milk portion into a permeate and a protein rich retentate, determining protein content in the permeate, calculating which flow rates are required for the first skim milk portion, the cream remix portion and the permeate to obtain a predetermined protein content of a mixture of the first skim milk portion, the cream remix portion and the permeate, which together form a standardized milk product.

A method for producing a first milk product having a first fat content and a second milk product having a second fat content. The method includes separating raw milk into cream and skim milk, diverting a first part of the cream into a first cream pipe, and a second part of the cream into a second cream pipe, dividing the skim milk in the main skim milk pipe, such that a first part of the skim milk flows into a first skim milk pipe and a second part of the skim milk flows into a second skim milk pipe. Flow rates for the two cream parts and the skim milk parts are determined, and valves are adjusted based on the determined flow rates, such that the milk products are obtained when mixing the cream and skim milk parts.

A method for producing a fat standardized milk product, including separating raw milk into cream and skim milk, wherein the cream is fed to a main cream pipe and the skim milk is fed to a skim milk pipe, dividing the cream in the main cream pipe into a cream remixing pipe and a cream surplus pipe, combining the cream in the cream remixing pipe and the skim milk in the skim milk pipe into the fat standardized milk product, wherein the fat standardized milk product is fed to a product pipe, wherein controlling a flow rate in the cream remixing pipe by regulating a valve placed in the cream surplus pipe.

A portion capsule for producing a beverage. The portion capsule includes a capsule body that has a collar edge and a capsule bottom; a filter element located inside of the capsule body, the filter element is elastic, the filter element has a flange that is attached to the collar edge of the capsule body, the filter element has a bottom; and a cover attached to the capsule body. The bottom of the filter element is spaced apart from the capsule bottom such that a free space remains between the filter element and the capsule bottom. The filter element is spaced apart from the capsule bottom in such a manner that only before a liquid is applied to a beverage substrate, does the filter element not touch the capsule bottom.