The invention relates to a method of making natural cheese with a flavor ferment to tune flavor attributes.

A portion capsule for producing a beverage. The portion capsule includes a capsule body that has a collar edge and a capsule bottom; a filter element located inside of the capsule body, the filter element is elastic, the filter element has a flange that is attached to the collar edge of the capsule body, the filter element has a bottom; and a cover attached to the capsule body. The bottom of the filter element is spaced apart from the capsule bottom such that a free space remains between the filter element and the capsule bottom. The filter element is spaced apart from the capsule bottom in such a manner that only before a liquid is applied to a beverage substrate, does the filter element not touch the capsule bottom.

Disclosed are methods for preparing dairy compositions using a final nanofiltration step. Generally, the methods also include an ultrafiltration step and a reverse osmosis step, and optionally, a diafiltration step.

A high protein food may be produced via an extrusion process whereby acid casein is mixed with whey protein, alkali and water. Upon exiting the extruder, the mixture may be cut, dried, and/or tempered, milled and screened before being further processed or packaged. The final product may be configured as a crisp high protein food or a powdered high protein food. The protein content of the end product may be approximately 90-95% on a dry weight basis.

A high protein food may be produced via an extrusion process whereby acid casein is mixed with whey protein, alkali and water. Upon exiting the extruder, the mixture may be cut, dried, and/or tempered, milled and screened before being further processed or packaged. The final product may be configured as a crisp high protein food or a powdered high protein food. The protein content of the end product may be approximately 90-95% on a dry weight basis.

Disclosed are dairy products fortified with dairy minerals and methods of making the dairy products. The fortified dairy products exhibit enhanced fresh dairy flavor notes. In one aspect, the fortified dairy product is a concentrated dairy liquid. In another aspect, the fortified dairy product is a cheese product, such as cream cheese, processed cheese, or cultured cheese.

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.

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 yogurt core is described that contains yogurt or a yogurt analog, cream cheese or a cream cheese analog, and dairy-derived powder or dairy-free powder. A yogurt core provides a less tart flavor due to a pH above 4.6, yet remains safe over an extended refrigerated shelf life due to a water activity of less than 0.92. A yogurt core can be enrobed to provide a hand-holdable yogurt-containing snack.

The present invention relates to a method of producing an ideal whey protein concentrate. The present invention relates also to an ideal whey protein concentrate and its uses in in reducing the total milk protein content and/or in increasing the whey protein content of a spoonable acidified milk product. In addition, the present invention relates to a method of producing a spoonable acidified milk product having high whey protein content but a reduced total milk protein content. The present invention relates also to a spoonable acidified milk product having high whey protein content but a reduced total milk protein content.