Using a steam lance (16), the water vapor and compressed air are supplied to the milk via two pipelines (21, 22) which are separated from one another up to the outlet from the steam lance, wherein only steam is supplied through the outer pipeline (21) at a vapor velocity necessary for breaking up the protein molecules of the milk, whereas a steam-air mixture is supplied through the inner pipeline (22) to enrich the milk with the necessary air proportion, and is only mixed with the steam from the outer pipeline (22) in the milk to be frothed. The steam lance (16) is composed of the two pipelines (21, 22) arranged coaxially to one another, and an end piece (23) which separates them from one another in the outlet area and has outlet openings (24, 25) for the two media, the steam and the steam-air mixture, designed as radial nozzles which are inclined horizontally and also relative to one another.

Beverage compositions and methods of preparing the same are provided herein. The beverage compositions can include calcium supplied from a calcium carbonate source including aragonite and a liquid component, such as water, a juice, a milk, and a combination thereof. Calcium components including aragonite particles and at least one additive agent as well as sweetener components including aragonite particles and at least one sweetener are also provided herein.

Suggested is a foamable dairy composition, containing or consisting of: (a) at least one dairy product, and (b) an additive which is obtained by subjecting a dairy product to filtration, separating the permeate which is optionally subjected to a thermal post-treatment.

A method of pouring drink with milk includes pouring milk foam made by mixing heated steam, undiluted milk solution, and air into a drink container; and pouring liquid steam milk made by mixing heated steam and undiluted milk solution into the drink container after pouring the milk foam so as to provide drink with milk including the milk foam and the steamed milk, the drink being topped with the milk foam on a top layer in the drink container.

A packaged product consisting essentially of a chilled dairy beverage in closed cup is disclosed. The beverage may be foamed by shaking, to provide pleasant foamy texture.

Provided is a liquid stirring apparatus of the type using a non-contact drive mechanism (4) where the stirrer is driven through a magnetic drive effect without a mechanical connection member intruding through a wall of a container (2) for receiving a liquid to be stirred. The stirrer is received in use within the container (2). The non-connect driving mechanism (4) is arranged externally of the container (2). A holder is provided for positioning the stirrer within the container (2) where the holder is not integrally formed with the container (2), but is a separate component therefrom. The holder is not affixed to the container (2), but locates within the container (2) such that it positions the stirrer adjacent a wall of the container (2) near to the external location of the non-contact drive mechanism (4). The holder is manually removable from the container (2) and the stirrer is manually removable from the holder for cleaning.

The invention comprises a method and apparatus for infusing a product component, comprising the steps of: placing the product component into a container; positioning into the product component an expansion agent, the expansion agent comprising at least one of a liquid form and a solid form; pressure sealing the container; forming, through a phase change of the expansion agent, gas bubbles of the expansion agent in the product component; and forming a gas phase propellant of the expansion agent in the container, where the product component is permeated with the expansion agent, such as where the product component is a cream, fat, dairy product, and/or milk substitute.

The invention comprises a method and apparatus for packaging a dispensable substance, including the steps of: placing a first product component into a container; adding a second product component into the container at an initial pressure of less than 1.31 atm, the container comprising a valve dispensing port; sealing the container; and increasing pressure in the container through a phase change of the second product component to a final pressure in the container, the final pressure at least 0.26 atm greater than the initial pressure. Optionally, the second product component warms in the container at least ten degrees Celsius and undergoes a phase change from a solid or liquid to a gas, which increases pressure in the container and functions as a propellant and/or as an expansion agent.

The invention comprises an apparatus and/or a method of use thereof for dispensing whipped cream, comprising: a profi including a pressure containment housing, a first receiving port integrated into the pressure containment housing, a dispensing port integrated into the pressure containment housing, and at least a first pressure cartridge containing at least a liquid form of nitrous oxide, where the pressure cartridge includes a pressure gas delivery port and where a connection between the receiving port and the pressure gas delivery port form: (1) a section of a pressure containment unit encompassing contents of the pressure containment housing and the pressure cartridge and (2) an open path between the pressure containment housing and the pressure cartridge.

This invention relates to an aerated dairy product including a base containing recombined milk and a method for manufacturing the same and further relates to a dairy product including recombined milk and a milk-based retentate and a method of manufacturing same.