Abstract: A system is provided for loading one or more transport tank, the system including one or more load lines for connecting between on-site storage tanks or vessels and the transport tanks; one or more vapour return lines for connecting between the transport tanks and an on-site flare or downstream units; an oxygen deficient medium source; one or more oxygen deficient medium blend supply lines connectable to each of the vapour return lines; a HMI/PLC for automation and control of the operations of the system; and a control panel in communication with the HMI/PLC for starting and stopping operation of the system. Gases displaced from the transport tanks during loading can be sent directly to flare or downstream units. A method is also provided for loading a fluid from one or more on-site storage tanks or vessels to one or more transportation tanks.

Abstract: A system is provided for loading one or more transport tank. The system comprises one or more load lines for connecting between on-site storage tanks or vessels and the transport tanks; one or more vapour return lines for connecting between the transport tanks and an on-site flare or downstream units; an oxygen deficient medium source; one or more oxygen deficient medium blend supply lines connectable to each of the vapour return lines; a HMI/PLC for automation and control of the operations of the system; and a control panel in communication with the HMI/PLC for starting and stopping operation of the system. Gases displaced from the transport tanks during loading can be sent directly to flare or downstream units.

Abstract: The present invention relates to superior dairy products which have firmness qualities and textural qualities not observed in conventional dairy products. The dairy products of this invention have average fat particle sizes of less than about 0.8 microns, preferably of about 0.1 to about 0.8 microns, and more preferably about 0.2 to about 0.6 microns. The dairy products which may be manufactured using this process are cream cheese, sour cream, and dairy products containing at least 4 percent fat. The present invention also provides a process for making a cream cheese product without the removal of whey and having average fat particle sizes of less than about 0.8 microns, preferably of about 0.1 to about 0.8 microns, and more preferably about 0.2 to about 0.6 microns.

Abstract: The present invention relates to superior dairy products which have firmness qualities and textural qualities not observed in conventional dairy products. The dairy products of this invention have average fat particle sizes of less than about 0.8 microns, preferably of about 0.1 to about 0.8 microns, and more preferably about 0.2 to about 0.6 microns. The dairy products which may be manufactured using this process are cream cheese, sour cream, and dairy products containing at least 4 percent fat. The present invention also provides a process for making a cream cheese product without the removal of whey and having average fat particle sizes of less than about 0.8 microns, preferably of about 0.1 to about 0.8 microns, and more preferably about 0.2 to about 0.6 microns.

Abstract: The present invention provides processes for making a stable cheese product supplemented with functionally enhanced whey protein. In a preferred embodiment of these methods, the cheese product is cream cheese. The added whey protein is functionally enhanced by exposing cheese curds or dairy liquids containing the whey protein to controlled heat treatment and/or treatment at high shear rates. The invention further provides a stable cheese product that is characteristic of a particular variety of cheese and that is supplemented with functionally enhanced whey protein. In a preferred embodiment, the supplemented cheese product is cream cheese.