Abstract: A back flow preventer is provided that is made of at least two different materials. The back flow preventer includes a housing that has a passageway configured for the transport of a fluid therethrough. The housing has both an inlet and an outlet that define at least a portion of the passageway. The inlet is made of a different material than the outlet. A first and second check valve are disposed in the passageway. Both of the check valves allow fluid to flow through the passageway in the direction from the inlet to the outlet of the housing.

Abstract: The present invention involves a system and method for preparing cream liqueur products having improved emulsion stability and products thereof. The method comprises the steps of preparing a spirits premix by combining spirits, a carbohydrate, and water, and preferably including flavoring and colorant; preparing a protein premix by dissolving citric acid or a salt thereof and caseinate in water; thoroughly mixing the protein premix with cream, preferably double cream; thereafter preparing a product mixture by mixing the spirit premix with the mixture of cream and the protein premix; and homogenizing the product mixture so that the average particle size is reduced to less than 5 microns, preferably less than 2 microns.