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

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.

A cream composition comprising lipid, optionally protein, one or more emulsifiers, and one or more thickeners or stabilisers, minerals and optionally lactose having acceptable properties after temperature cycling, including acceptable viscosity, and sensory properties.

Disclosed is process for producing milk and milk-related products with extended shelf life. The process comprises the steps of separating whole milk is a cream fraction and a skimmed milk fraction, wherein the skimmed milk fraction has a fat content of 0.5% by weight or less, subjecting the skimmed milk fraction to a heat treatment, said heat treatment comprising heating the skimmed milk fraction to 152° C. to 165° C. for 500 ms or less, and cooling of the skimmed milk fraction to a temperature at or below 70° C. The produced milk and milk-related products maintains a high degree of undenatured whey protein despite the high treatment temperature.

The invention relates to a flavor ferment for use in a natural cheese make process.

The present invention provides a novel process for preparing fortified milk compositions from whole mammalian milk. The process of the present invention generally involves converting dried mammalian milk into a fats-enriched fraction, a protein-enriched fraction, and a carbohydrate-enriched fraction. The process comprises treating the dried milk with a fats extracting agent to provide a fats-enriched fraction, and a residual fraction comprising proteins and carbohydrates; separating said fats-enriched fraction from the residual fraction; and removing the fats extracting agent from the separated fats-enriched fraction to produce a dry fraction of oily, fats-enriched material and a fraction enriched in proteins and carbohydrates.

The invention provides natural cheese and a method for making natural cheese with specific texture attributes.

Method (1) for preparing a milk-containing beverage containing speculoos (8), consisting of the following steps:—removal of the milk fat fraction (5) from the milk by centrifugation or churning,—grinding of speculoos (2) into speculoos powder (4) dispersion of fine speculoos powder (4) in the milk fat fraction (5) of the whole milk (3) by mixing the milk fat fraction and the speculoos powder at high speed in a dispersing mixer (10), a high-friction disperser (12) or in a. disintegrator/dissolver (21);—adding the resulting dispersion (6) to skimmed milk (7) or low-fat milk in a proportion that restores or approximates the original milk fat content in the whole milk (3); intensely mixing the dispersion (6) with the skimmed (7) or low-fat milk to a stable dispersion of the speculoos powder (4) in the milk.

The present invention relates to clean label beverage products. In particular, the invention is concerned with combination of a protein system induced by controlled aggregation of milk proteins and only one hydrocolloid, high acyl gellan gum, which imparts outstanding sensory attributes on beverage product, in particular when containing reduced fat/sugar. A method of producing such beverage and the products obtainable from the method are also part of the present invention. The present invention also relates to a RTD coffee beverage.

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.