Abstract: A process for packaging a food product such as soft ice-cream, frozen yogurt or the like in a single-serving package comprises a continuous in-line system in which a pot (9) is formed in a deformable bottom web (2) of plastics material and a lid (12) with dispensing aperture (14) is formed in a top web (4) of plastics material. Food product is filled into the formed pot and the webs are brought together in register with a lid aligned over the mouth of the pot. The lid is sealed to the pot at a sealing station and the aperture in the lid is covered and sealed with a peel-off tab or label (16). To dispense the product for consumption, the tab is removed and the product is extruded by pressing down on the deformable pot to collapse it, forcing the product through the aperture in the lid. To facilitate this, at least a portion of the lid is formed so as to be sufficiently rigid as to provide a bearing surface toward which the pot can be collapsed.

Abstract: A process for fractionation of dairy whey is described which enables various whey constituents, in particular, alpha-lactalbumin and beta-lactoglobulin, to be recovered in substantially pure form. Lactose may also be recovered. The mineral content of raw whey is reduced so that the calcium content is less than 120 parts per million. Thereafter, the whey is treated to allow the lactose to crystallize out for removal and selectively to flocculate the alpha-lactalbumin, leaving a liquor containing substantially pure beta-lactoglobulin.