The present invention relates to clean label beverage products. In particular, the invention is concerned with combination of a protein system induced by controlled aggregation of milk proteins and only one hydrocolloid, high acyl gellan gum, which imparts outstanding sensory attributes on beverage product, in particular when containing reduced fat/sugar. A method of producing such beverage and the products obtainable from the method are also part of the present invention. The present invention also relates to a RTD coffee beverage.

A quark matrix having improved taste characteristics is suggested, which is obtainable by (a) subjecting raw milk to heat treatment, separating the cream, (b) subjecting the skimmed milk such obtained to an ultrafiltration step, a microfiltration step, and/or a reverse osmosis step, producing a high-protein retentate R1 and a high-lactose permeate P1 in the process, (c) enriching the retentate with an amount of lactose which corresponds to the amount that had been separated in the ultrafiltration step as permeate before, (d) subjecting the enrichment product such obtained to heat treatment until denaturation sets in, (e) fermenting the denaturation product such obtained by adding starter cultures and rennet, and (f) adjusting the fermentation product such obtained to defined dry matter and protein contents.

The present invention relates to a liquid dairy concentrate for mixing with an aqueous medium to form a beverage, the concentrate comprising casein and at least 5 wt % fat, wherein a ratio of fat to casein is from 3:1 to 18:1.

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

A quark matrix having improved taste characteristics is suggested, which is obtainable by (a) subjecting raw milk to heat treatment, separating the cream, (b) subjecting the skimmed milk such obtained to an ultrafiltration step, a microfiltration step, and/or a reverse osmosis step, producing a high-protein retentate R1 and a high-lactose permeate P1 in the process, (c) enriching the retentate with an amount of lactose which corresponds to the amount that had been separated in the ultrafiltration step as permeate before, (d) subjecting the enrichment product such obtained to heat treatment until denaturation sets in, (e) fermenting the denaturation product such obtained by adding starter cultures and rennet, and (f) adjusting the fermentation product such obtained to defined dry matter and protein contents.

A dairy product produced by a method comprising steps of: a) passing skim milk through an ultrafiltration membrane to produce an ultrafiltration permeate; and b) combining one part of the ultrafiltration permeate with whole milk; wherein the dairy product is low in protein and retains total solids content similar to a cow's milk.

A method for accumulating cheese milk from which to make natural cheese. The method includes the steps of creating a first stream of concentrated acidified milk, creating a second stream of re-blended acidified milk, creating a third stream of cream, and creating a fourth stream of homogenized milk. The four streams are combined to produce an accumulated cheese milk from which to make the natural cheese.

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 present invention provides a method of producing a liquid dairy concentrate, the method comprising: mixing cream and micro-filtered milk to form a liquid dairy ingredient, wherein the liquid dairy ingredient has a fat content of at least 30 wt % and a fat to protein ratio of from 5:1 to 15:1 by weight; concentrating the liquid dairy ingredient by ultrafiltration and, optionally, diafiltration to obtain a concentrated liquid dairy ingredient as a retentate; adding sucrose and/or trisodium citrate to form a modified retentate; adding one or more further ingredients to the modified retentate to form a liquid dairy concentrate; cooling the liquid dairy concentrate to at most 8? C.; filling the cooled liquid dairy concentrate into a beverage container; and sealing and retorting the liquid dairy concentrate in the beverage container.

The present disclosure relates to a process for producing a dairy creamer and to a dairy creamer obtainable by such a process. The dairy creamer has a fat content not lower than 10.5 wt % and a carbohydrate content equal to or lower than 3.3 wt %. A skim milk having a protein content ranging from 2.5 to 4.5 wt % and a carbohydrate content ranging from 4.5 to 5.5 wt % is used as the starting material in the disclosed process.