Abstract: The present invention relates to a system for dispensing a customised serving. The system includes an ingredient storage module 12, an ingredient processing module 18, a serving dispenser 20, a user interface 24, and a formulation database containing an inventory of ingredients stored in the storage module 12 from which potential servings will be formulated. The system also includes a controller 22 that is operatively linked to the storage module 12, the processing module 18, the dispenser 20, the interface 24 and the database. The controller 22 is programmed: (a) to receive a serving selection from the user; (b) to determine, using the database, a serving recipe that best approximates the user's serving selection; (c) to present the serving recipe to the user via the interface 24, and (d) upon a command from the user, to actuate the processing module 18 to prepare, and the serving dispenser 20 to dispense, a serving prepared from the serving recipe.

Abstract: A microwaveable beverage pack comprising or including a free standing open top microwaveable container (with or without microwave shielding), having a piercable or removable lid that at least substantially closes the top of the container, and wherein said container contains a chilled or frozen composition microwaveable in the container to provide a hot foamed beverage. The container may include one or the other, or both of: (A) an opening as a vent, or an openable vent feature, in the container or lid, or both, to be above the level of the hot beverage composition and its foam in the free standing container, and/or (B) microwave shielding, integral with said container or as a separate apparatus, said microwave shielding to shield any of foam generated at the surface of the composition in the container when being microwaved.

Abstract: The invention relates to cows capable of producing milk low in total saturated fatty acids and high in mono- and poly-unsaturated fatty acids.

Abstract: The present invention provides processes for preparing metal ion-lactoferrin by first immobilising lactoferrin in a lactoferrin-binding matrix and then contacting the immobilised lactoferrin with a source of metal ions, preferably a milk composition containing metal ions. A preferred product of the process is iron-lactoferrin.

Abstract: The present invention is directed to a process for producing a dairy flavour ingredient, with an intense dairy flavour and low pH especially suitable for flavouring dairy products which are produced by “rapid” dairy technologies. The process includes blending a dairy based protein with an acid producing producing bacteria, fermenting at ph<5.5, further blending with ground cheese, further fermentation with and enzyme and heat inactivating the enzyme.

Abstract: The present invention relates to a method of treating a composition comprising metal ion lactoferrin and in particular to a method of pressure treating a composition comprising metal ion lactoferrin to prevent the growth of at least one unwanted microorganism while retaining a desired level of metal ion binding.

Abstract: Processes for producing dairy products having lower levels of neutral lipids, and/or higher levels of polar lipids, by extraction using near critical carbon dioxide or dimethyl ether. These products may be used as ingredients in infant formulas. Infant formulas containing beta-serum are also claimed. “Beta-serum” means an aqueous dairy ingredient separated from dairy streams containing greater than 60% fat which have been through phase inversion from an oil-in- water to a water-in-oil emulsion, such as the serum produced during the production of butter oil.

Abstract: The invention provides a process for preparing cheese, a cheese-like product, a yoghurt or a dairy dessert without removing whey. It comprises providing a dairy starting material comprising casein and a quantity of undenatured (native) whey protein; adjusting the pH, if required, to a preselected point in the range 5.0-8.0; subjecting the material with the desired pH to a heating step; adjusting the pH of the heated intermediate product to 4.5-7.5 and processing and/or packaging the pH 4.5-7.5 product to form the final product. The process involves the manipulation of the texture of a dairy gel.

Abstract: The invention provides a method of preparing or modifying a cheese or cheese-like product comprising mixing into a cheesemaking mixture or a product, a heat-killed ferment of an exopolysaccharide-producing-microorganism without separating the exopolysaccharide from the other components of the ferment. The invention also provides an analogous method for modifying a milk protein concentrate.

Abstract: Novel polynucleotides isolated from Lactobacillus rhamnosus, as well as probes and primers, genetic constructs comprising the polynucleotides, biological materials, including plants, microorganisms and multicellular organisms incorporating the polynucleotides, polypeptides expressed by the polynucleotides, and methods for using the polynucleotides and polypeptides are disclosed.

Abstract: A composition including colostrum or a colostrum-derived product and hyperimmune milk (HIM) or a hyperimmune milk-derived product, in amounts sufficient to provide a combined spectrum of pathogen-binding activity against a broad-spectrum of pathogenic organisms.