Abstract: A process for producing a sterilized, concentrated milk product comprising the steps of(a) partially concentrating milk or a milk product,(b) sterilizing a partially concentrated milk product and(c) further concentrating the sterilized product of step (b) under sterile conditions.

Abstract: A formulated milk concentrate is described comprising about 25-60% by weight of nonfat dry milk solids, 15-40% by weight of water, 3-40% by weight of an edible oil, and 0-35% by weight of sugar, wherein the weight ratio of nonfat dry milk solids to water is between about 1:0.55 and 1:0.75. The concentrate can either be frozen for later use or immediately blended with water to produce a beverage. Within the critical range of milk solids-to-water ratios, edible oils are emulsified to form stable concentrates without the use of emulsifiers or specialized dairy equipment such as homogenizers and colloid mills.

Abstract: Milk foodproduct in the form of a foam obtained by whipping air or a gas into it so that its density is below 0.75. This foam contains raw milk which has been subjected to reduced pressure evaporation, plus preserving agents, gellifying agents, flavoring agents and foaming agents.

Abstract: A process for the production of a liquid dairy product that is substantially free from micro-organisms that would bring about spoilage during storage of the untreated product at 10.degree. to 30.degree. C., which process comprises the steps of(a) heating a liquid milk product to a temperature not exceeding 105.degree. C.,(b) heating the liquid milk product at a rate of at least 4.8.degree. C. per second to a temperature above 105.degree. C. and(c) cooling the liquid milk product at a rate of at least 8.8.degree. C. per second to a temperature below 110.degree. C., the total time that the liquid milk product spends above 105.degree. C. being such that the B* value of the complete heat treatment regime is not more than 1.01 and not less than about 0.5 and the C* value of the complete heat treatment regime is not more than 0.27.

Abstract: A method is provided for producing a butter-like composition which has a taste, texture and mouth feel similar to butter but which is speadable at refrigeration temperatures. A feed of at least one liquid dairy product which is primarily and oil-in-water emulsion and has a fat content of at about 8% is prepared. The feed is concentrated by removing water until a concentrate having at least about 40% fat is obtained. The concentrate is homogenized and a phase reversal of the concentrate is caused, either prior to, during or after homogenization, so that the emulsion of the concentrate is converted from a primarily oil-in-water emulsion to a predominantly water-in-oil emulsion. The concentrate, thereby, forms a butter-like composition, and the ratio of oil-in-water emulsion to water-in-oil emulsion in the composition is at least about 6:4, and preferably between 7:3 and 8:2.

Abstract: A brown sugar sweetened condensed milk composition of at least 8.0% milk fat and 28% total milk solids, water, a nutritive carbohydrate sweetener, comprising high ash, unrefined brown sugar solids syrup and sucrose, and sufficient alkaline stabilizer to adjust the pH of the sweetened milk pH to 6.75-6.85 prior to heating the sweetened milk to temperatures above about 180.degree. F. thereby avoiding casein precipitation in a conventional process for preparing sweetened condensed milk.

Abstract: A process for the manufacturing of crumb products by preparing a first raw material flow F1 containing components or part flows f1-f4, of which f1 contains liquid milk or milk products at a dry solids content of 2-70% by weight, f2 contains sugar raw materials in the form of tetroses, pentoses, hexoses, sugar alcohols, disaccharides, partially hydrolyzed starch, syrup products, or different combinations thereof, f3 contains dry protein raw materials at the same dry solids contents as stated for f1, f4 contains one or more amino acids and a second flow F2 consisting of part flows f5 and optionally f6, of which f5 contains fatty components and f6 consists of an emulsifier for the fat phase and that the flow f1 at a dry solids content of 20-70% by weight and a pH in the range of 4-8, preferably 6.5-7.5, is heat treated at a temperature of 100.degree.-130.degree. C. during a period of time of about 7-2 minutes for performing a Maillard reaction, and subsequently is cooled to a temperature of suitably 80.degree.

Abstract: A product of fermentation of the water extract of tear grass with a Lactobacillus strain, and foods and feeds comprising said fermentation product. The fermentation product containing useful ingredients of tear grass can be produced by inoculating a Lactobacillus strain in a culture medium containing the water extract of tear grass, and subjecting it to lactic fermentation.

Abstract: Disclosed are dairy based dessert mix compositions which upon aeration can be statically frozen to provide aerated frozen desserts. The dessert compositions essentially comprise from about 15% to 35% of a dry mix fraction and from about 65% to 85% of a concentrated milk blend fraction. The dry mix fraction essentially comprises from about 50% to 70% of the dry mix fraction of a nutritive carbohydrate sweetening agent; from about 3% to 8% of a non-fat dry milk solids; from about 1% to 2% of a whipping agent and from about 0.5% to 2% of a stabilizer gum. The milk blend fraction comprises a concentrated milk blend having from about 1% to 9% fat, from about 17% to 21% non-fat milk solids, from about 0.01% to 0.1% of a stabilizer salt and from about 75% to 64% moisture. The concentrated milk blend has a viscosity of about 20 to 25 cp. (70.degree. F.) and a whey protein nitrogen value of about 1.0 to 1.8.

Abstract: A process is provided for the production of a vegetable-based sweetened condensed milk in which a vegetable protein in the form of an aqueous solution or suspension is subjected to partial enzymatic hydrolysis and a mixture containing approximately 4 to 9 parts by weight of fats, 8 to 18 parts by weight of the treated protein, 0 to 14 parts by weight of lactose, 40 to 55 parts by weight of sucrose and 25 to 32 parts by weight of water is prepared. Preferably the protein is subjected to an acetylation treatment before the mixture is prepared. The enzyme may be a microbial protease and the enzyme treatment is preferably carried out over a period of from about 1 to 24 hours at a temperature from about 25.degree. to 65.degree. C and at a pH of about 2 to 9. The protein is preferably a protein of Leguminosae, especially soya, or a yeast protein.

Abstract: A process is provided for the production of a vegetable-based sweetened condensed milk in which a vegetable protein in the form of an aqueous solution or suspension is subjected to partial enzymatic hydrolysis and a mixture containing approximately 4 to 9 parts by weight of fats, 8 to 18 parts by weight of the treated protein, 0 to 14 parts by weight of lactose, 40 to 55 parts by weight of sucrose and 25 to 32 parts by weight of water is prepared. The proteins in suspension are subjected to a partial precipitation and the precipitated fraction is eliminated after the enzymatic hydrolysis step. A basic salt may be added to the mixture which may or may not have been subjected to the partial precipitation step. Partial precipitation is preferably brought about by addition of a calcium salt in a concentration of up to 0.001 to 0.1 M or by adjustment of the pH of the hydrolysed suspension to a value of from 4.5 to 7.

Abstract: Milk crumb for use in milk chocolate manufacture is prepared by forming a mixture containing milk, sugar and optionally cocoa, drying the mixture under reduced pressure to form a milk crumb product and compressing the crumb product under a pressure of at least 100 Kg/cm.sup.2 to crystallize amorphous sugar present in the crumb.

Abstract: A method for producing a syrup from which a soft drink containing cow's milk and having stable white turbidity resembling that of cow's milk is produced is disclosed, wherein the syrup is produced by mixing as basal ingredients cow's milk, sugar and an edible acid under a specific condition without use of any stabilizer for the suspension of milk protein.

Abstract: The use of lactitol as a combined sweetening agent and agent for adding solid volume, body, moisture absorbance, luster and increased viscosity to low caloric foods and drinks.