[Problems] The object of the invention is to provide a process for producing fermented milk having a satisfactory level of harness and smooth texture.

[Means of solving the problems] It is found that fermented milk having a satisfactory level of hardness as well as extremely smooth texture can be produced by deoxidizing (deaerating) a yogurt mix, subjecting the deoxidized (deaerated) product to an UHT processing, and then fermenting the resulting product. Specifically disclosed is a process for producing a fermented milk, which comprises a first deoxygenating step for decreasing oxygen concentration in yogurt mix; a ultra high temperature sterilization step for heating the yogurt mix after the first deoxygenating step for longer than 1 second at higher than 110 degrees Celsius so as to sterilize the yogurt mix; and a fermentation step for fermenting the yogurt mix after the ultra high temperature sterilization step.

[Problems] The object of the invention is to provide a process for producing fermented milk having a satisfactory level of harness and smooth texture.

[Means of solving the problems] It is found that fermented milk having a satisfactory level of hardness as well as extremely smooth texture can be produced by deoxidizing (deaerating) a yogurt mix, subjecting the deoxidized (deaerated) product to an UHT processing, and then fermenting the resulting product. Specifically disclosed is a process for producing a fermented milk, which comprises a first deoxygenating step for decreasing oxygen concentration in yogurt mix; a ultra high temperature sterilization step for heating the yogurt mix after the first deoxygenating step for longer than 1 second at higher than 110 degrees Celsius so as to sterilize the yogurt mix; and a fermentation step for fermenting the yogurt mix after the ultra high temperature sterilization step.

A smooth, shelf-stable aseptically thermally processed food product, as well as methods of making same using a shear sensitive thickener, are disclosed.

A smooth, shelf-stable aseptically thermally processed food product, as well as methods of making same using a shear sensitive thickener, are disclosed.

Provided is a process for heating at least one fluid by magnetic induction using at least one metal as a heat transfer medium. The metal is incorporated into the fluid to be heated as a packed bed. A high frequency alternating magnetic field (AC-field) of at least 50 kHz is applied for generating heat in at least a (thin) interfacial layer of the metal and the generated heat is subsequently transferred to the fluid to be heated.

Provided is a process for heating at least one fluid by magnetic induction using at least one metal as a heat transfer medium. The metal is incorporated into the fluid to be heated as a packed bed. A high frequency alternating magnetic field (AC-field) of at least 50 kHz is applied for generating heat in at least a (thin) interfacial layer of the metal and the generated heat is subsequently transferred to the fluid to be heated.

A device for obtaining protein-enriched fractions from human or animal milk comprises a delipidating unit for reducing a lipid content in the human or animal milk to obtain delipidated milk and a filtering unit for increasing a protein concentration of the delipidated milk to obtain the protein-enriched fraction, comprising a replaceable filter having a nominal molecular weight limit of 2 kDa or more, in particular of 5 kDa or more.

Disclosed are methods for preparing aseptic dairy compositions having at least 35 wt. % solids, and often from 40 to 50 wt. % solids, by subjecting a dairy product to forward osmosis following by a heat treatment step. The heat treatment step can include UHT sterilization via direct steam injection or direct steam infusion. Subsequently, the aseptic dairy composition can be dried to form a dairy powder composition.

A process for treating milk including the steps of: a homogenization step wherein the milk is maintained at a temperature of below about 60° C.; and, a high pressure processing step, wherein the milk is subjected to an elevated pressure above about 350 MPa wherein the elevated pressure of the high pressure processing step does not induce an increase in the temperature of the milk in excess of a limiting temperature of about 60° C. during the high pressure processing step.

A process for treating milk including the steps of: a homogenization step wherein the milk is maintained at a temperature of below about 60° C.; and, a high pressure processing step, wherein the milk is subjected to an elevated pressure above about 350 MPa wherein the elevated pressure of the high pressure processing step does not induce an increase in the temperature of the milk in excess of a limiting temperature of about 60° C. during the high pressure processing step.