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

The invention relates to the use of milk derived, denatured retentate in the preparation of milk-based compositions, which may be aerated or non-aerated, comprise a skimmed mild source, and/or have less than 0.5% w/w fat. The milk derived, denatured retentate allows the formation of microbubbles in an aerated skimmed milk composition, and thus retains certain desirable sensory perception characteristics such as a good mouthfeel and perceived thickness.

This invention aims to decrease the microbial load in liquid food and, at the same time, to reduce the enzyme content in said liquid, in addition to being conducted under temperatures ranging from 6° C. to 50° C. The process works in the following way: The process starts with gasifying the liquid food with pure nitrogen or a nitrogen-carbon dioxide mixture, compressing the gasified liquid to pressure between 250 bar to 500 bar, holding the pressure for at least 300 seconds, then giving an instantaneous decompression. Nitrogen with a carbon content between 1% and 10% may be used to lower the liquids' enzyme content.

A beverage supply apparatus 100 includes milk tank 3, milk flow path L3, pump 7 for delivering a beverage, air flow path L6, pump 9 for supplying air configured to be capable of changing the discharge flow rate, release path L7 for discharging air flowing through air flow path L6 to the outside, on-off valve V7, first throttle part 16, and second throttle part 17. One end of release path L7 is connected to release point Z8 in air flow path L6, and the other end is open to the outside. On-off valve V7 is disposed in a flow path extending between release point Z8 and pump 9 in air flow path L6, and opens and closes this flow path. Throttle part 16 is disposed in a flow path extending downstream of release point Z8 in air flow path L6, and throttle part 17 is disposed in release path L7.

Provided are methods for processing milk using one or more procedures that include at least one high pressure treatment, such as High Pressure Jet Processing at a hydrostatic pressure of at least 400 MPs. Food additives and food products that contain processed milk components are also provided, and may be dairy or non-dairy products.

A foamed product dispensing system that includes: a product dispensing machine configured to receive an exchangeable product container; and a product container configured to cooperate with the product dispensing machine after placement in the machine, wherein the product container contains a foamable product and is provided with a product processing unit including a frothing device having a product entrance for receiving product and a product exit for discharging product, and wherein the processing unit is connectable to a fluid supply for supplying gas to the product during product discharge.

A coffee beverage in a container wherein same may be foamed by shaking to provide a pleasant aerated texture/mouthfeel.

A machine for making food products including: at least a first container containing a liquid or semi-liquid base product to be processed therein; a stirrer mounted inside the first container; thermal treatment means operatively associated with the first container; a dispenser connected to the first container to allow the product to be extracted from the first container; at least one device for generating gas micro bubbles or nano bubbles, operatively configured to release gas micro bubbles or nano bubbles into the mixture being processed in the machine; a control and drive unit connected to the device for generating gas micro bubbles or nano bubbles in order to control and drive it.

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.