The present invention relates to a method (200) for producing a heat-treated concentrated dairy product (cdp). The method (200) comprising the steps of passing (210) the dairy product (dp) under a pre-determined pressure through a reverse osmosis, RO, filter (110) at a first temperature, the pre-determined pressure being sufficient to allow reverse osmosis, thereby concentrating the dairy product (dp). Preheating (230) the concentrated dairy product (dp) at a second temperature for a second period of time to stabilize the concentrated dairy product (dp). Homogenizing (240) the stabilized concentrated dairy product (dp) to reduce a size of particles in the stabilized concentrated dairy product (dp). Heating (250) the stabilized concentrated dairy product (dp) at a third temperature for a third period of time to reduce microorganisms in the stabilized concentrated dairy product (dp), thereby forming the heat-treated concentrated dairy product (cdp).

The present invention relates to a method (200) for producing a heat-treated concentrated dairy product (cdp). The method (200) comprising the steps of passing (210) the dairy product (dp) under a pre-determined pressure through a reverse osmosis, RO, filter (110) at a first temperature, the pre-determined pressure being sufficient to allow reverse osmosis, thereby concentrating the dairy product (dp). Preheating (230) the concentrated dairy product (dp) at a second temperature for a second period of time to stabilize the concentrated dairy product (dp). Homogenizing (240) the stabilized concentrated dairy product (dp) to reduce a size of particles in the stabilized concentrated dairy product (dp). Heating (250) the stabilized concentrated dairy product (dp) at a third temperature for a third period of time to reduce microorganisms in the stabilized concentrated dairy product (dp), thereby forming the heat-treated concentrated dairy product (cdp).

A concentration method and equipment. The concentration method includes the step of performing reverse osmosis concentration processing on raw milk by using a reverse osmosis membrane. The reverse osmosis concentration processing includes low-pressure reverse osmosis membrane concentration processing and high-pressure reverse osmosis membrane concentration processing, wherein in the low-pressure reverse osmosis membrane concentration processing, reverse osmosis concentration processing is performed on feeding materials by using a first predetermined pressure, and in the high-pressure reverse osmosis membrane concentration processing, the reverse osmosis concentration processing is performed on the feeding materials by using a second predetermined pressure, the first predetermined pressure being lower than the second predetermined pressure. The concentration equipment includes a temporary storage unit, a homogenizing unit, and a particular concentration unit.

A concentration method and equipment. The concentration method includes the step of performing reverse osmosis concentration processing on raw milk by using a reverse osmosis membrane. The reverse osmosis concentration processing includes low-pressure reverse osmosis membrane concentration processing and high-pressure reverse osmosis membrane concentration processing, wherein in the low-pressure reverse osmosis membrane concentration processing, reverse osmosis concentration processing is performed on feeding materials by using a first predetermined pressure, and in the high-pressure reverse osmosis membrane concentration processing, the reverse osmosis concentration processing is performed on the feeding materials by using a second predetermined pressure, the first predetermined pressure being lower than the second predetermined pressure. The concentration equipment includes a temporary storage unit, a homogenizing unit, and a particular concentration unit.

The present invention relates to a milk powder comprising caseins and whey proteins wherein the powder upon reconstitution in an aqueous medium comprises casein-whey protein/fat aggregates having a mean diameter value Dv50 of at least 1 mycrom as measured by laser diffraction. The invention also relates to a process for preparing a milk powder including the steps of providing a liquid milk concentrate at T<25° C., adjusting pH to 5.7-6.4, heating at 80-150° C. for 3-300 s, cooling to below 70° C. and optionally readjusting the pH to between 6.5-6.8, drying the composition, and the milk powder obtained by this process for producing growing up milks, culinary sauces, coffee mixes, tea and coffee creamer or cocoa-malt beverages.

The invention provides a gas infused milk product, wherein the gas infused milk product comprises a lactose hydrolyzed concentrated milk infused with a soluble gas. The invention also provides methods of making such a product. Such methods include providing milk (skim milk, 1% milk, 2% milk, whole milk, half and half, cream or other milk product) and concentrating and hydrolyzing the milk with lactase to from a lactose hydrolyzed milk concentrate. The milk can be concentrated in vacuo (in a vacuum) in order to remove the dissolved gasses from the lactose hydrolyzed milk concentrate. Soluble gasses, such as nitrous oxide or carbon dioxide are then introduced into the lactose hydrolyzed milk concentrate to form a gas infused milk concentrate. In one aspect of this invention, the gas infused milk concentrate is then introduced into a stream of carbonated or still water resulting in a gas infused milk beverage.

The invention provides a gas infused milk product, wherein the gas infused milk product comprises a lactose hydrolyzed concentrated milk infused with a soluble gas. The invention also provides methods of making such a product. Such methods include providing milk (skim milk, 1% milk, 2% milk, whole milk, half and half, cream or other milk product) and concentrating and hydrolyzing the milk with lactase to from a lactose hydrolyzed milk concentrate. The milk can be concentrated in vacuo (in a vacuum) in order to remove the dissolved gasses from the lactose hydrolyzed milk concentrate. Soluble gasses, such as nitrous oxide or carbon dioxide are then introduced into the lactose hydrolyzed milk concentrate to form a gas infused milk concentrate. In one aspect of this invention, the gas infused milk concentrate is then introduced into a stream of carbonated or still water resulting in a gas infused milk beverage.

A method for producing a milk or whey powder, involves providing milk or whey, thickening the milk or whey using a first evaporation process or second evaporation process, and drying the thickened milk or whey to provide a milk or whey powder. After the first or second evaporation process, the milk or whey is sterilized using a centrifugal bacteria-removing separator.

The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising, micellar caseins and whey proteins and having a pH of 6.1-7.1 and a concentration of 1-15 wt. % of proteins, and wherein the ingredient composition has a casein to whey protein ratio of 90/10-60/40, adding 3-25 mM divalent cations to provide a concentration of 3-8 mM free divalent cations in the ingredient composition, homogenising the ingredient composition; and subsequently pasteurising and stirring the ingredient composition at a temperature of 80°-100° C. for a period of 0.5-3 min to form agglomerated proteins comprising caseins and beta-lactoglobulin from the whey proteins, the agglomerates having a size of 5-50 microns as measured by D(.sub.4,3) mean diameter. The invention relates also to a food or beverage product comprising aggregated proteins comprising micellar casein and whey protein aggregates, wherein the product has a pH of 6.1-7.1, a concentration of 6-40 wt. % milk solids, a casein to whey protein ratio of 90/10-60/40, and a concentration of 3-8 mM free divalent cations, and wherein the agglomerates having a size of 5-50 microns mean diameter D(.sub.4,3) as measured by laser diffraction.

A method and system for processing a fermented dairy product, including feeding, in a product feed conduit, fermented dairy product to a separator, separating the fermented dairy product into a heavy phase and a light phase, returning a part of the light phase to the product feed conduit, such that the returned part of the light phase is mixed with fermented dairy product that is fed into the separator, while another part of the light phase is removed from the fermented dairy product, such that the heavy phase forms a concentrated, fermented dairy product.