Abstract: An arrangement for a column comprising a stand provided with a platform adapted to receive a second end of a tubular housing and for supporting the arrangement on a floor, a first end unit removably connected to a first end of the tubular housing, an adaptor assembly movable within said tubular housing and an adaptor rod connected to said adaptor assembly, which adaptor rod is arranged to extend through an opening in the first end unit. A frame is connected to the first end unit, which frame and first end unit can be lifted and lowered in a substantially vertical direction, so that the tubular housing may be removed and substituted for another tubular housing with different dimensions in relation to the removed tubular housing when the frame and first end unit are lifted.

Abstract: A fermented product selected from yogurt, yogurt drink, smothie, crème fraiche, sour cream, and spread is disclosed. The fermented product is based on an oat suspension essentially free from soy and dairy milk. Also disclosed is a process for preparing the product, and a starter culture useful in the process.

Abstract: A fermented product selected from yogurt, yogurt drink, smothie, crème fraiche, sour cream, and spread is disclosed. The fermented product is based on an oat suspension essentially free from soy and dairy milk. Also disclosed is a process for preparing the product, and a starter culture useful in the process.

Abstract: A ready-to-use refrigerable liquid batter for preparing pancakes, waffles, brownies, muffins, cakes and the like comprises a starch component and an organic acid or a mixture of organic acids. The batter has been microbiologically stabilised by heating to a temperature below the gelatinisation temperature of the starch component for a time period sufficient to substantially reduce the bacterial count of the batter so as to make the batter storable for at least three weeks at a temperature of 8° C. or lower. Also disclosed is a process for preparing a batter of this kind.