Abstract: A method for forming a modified micellar casein concentrate includes providing a volume of skim milk. The method further includes performing a first filtration process on the volume of skim milk to form a micellar casein concentrate. The method includes mixing carbon dioxide with at least a portion of the micellar casein concentrate to solubilize one or more components of the micellar casein concentrate. The method includes performing an additional filtration process on the mixture of carbon dioxide and micellar casein concentrate to remove at least a portion of the one or more solubilized components of the micellar casein concentrate to form a modified micellar casein concentrate.

Abstract: In one embodiment, the disclosure relates to milk permeate powders, methods of production thereof, and uses of the milk permeate powders. In another embodiment, the disclosure relates to the use of carbon dioxide for the production of milk permeate powders.

Abstract: A method for improving yogurt texture in a yogurt manufacture process includes providing a volume of milk, injecting carbon dioxide (CO2) at a selected injection pressure into the provided volume of milk to establish a selected pH level in the provided volume of milk, storing the CO2-injected milk at a selected temperature for a selected time period, forming a retentate by applying a filtration process to the CO2-injected milk, mixing the retentate with a volume of non-treated milk to form a mixture of retentate and non-treated milk in a selected proportion and forming a yogurt product with the mixture of retentate and non-treated milk.

Abstract: A fluid treatment device and method are provided for generating an electric field across a gap between first and second electrode and for concentrating the electric field within a fluid treatment chamber located in the gap.

Abstract: A fluid treatment device and method are provided for generating an electric field across a gap between first and second electrode and for concentrating the electric field within a fluid treatment chamber located in the gap.

Abstract: The present invention describes bleached grain products such as bleached whole wheat flour that are obtained having the color and taste of white flour by bleaching whole wheat kernels prior to conventional flour milling. The wheat kernels are treated with a peroxide solution to lighten the color of the bran layers. The bleached grain kernels can be tempered and milled into whole grain flours having 10% to 12% dietary fiber from the bran but which are white in color and bland in flavor. The whitened, high fiber whole wheat flours can be used to prepare good tasting, and nutritious products such as baked goods such as breads and pastries as well as pasta product, and ready-to-eat cereals or grain based snacks.

Abstract: A calcium lactate crystal inhibitor is added to the typical cheese-making recipe to inhibit the growth of calcium lactate crystals as the cheese ages. The calcium lactate crystal inhibitor is preferably a sodium salt of an organic acid, and is preferably added with sodium chloride or shortly after sodium chloride as part of the salting step. The calcium lactate crystal inhibitor can be identified in a solubility model as being effective in preventing calcium lactate crystal formation by having no or essentially no visually observable crystals and a minimal reduction (less than 5.0%, and more preferably less than 1.0%) in the calcium and lactate content of a calcium L-lactate pentahydrate solubility solution after 14 days of storage at 7° C. The amount of calcium lactate crystal inhibitor salt is within the range of greater than zero to 10% of the weight of the curd, to result in a cheese having 0.26 to 2.8% calcium lactate crystal inhibitor in a cheddar cheese.

Abstract: Sodium gluconate is added to the typical cheese-making recipe to inhibit the growth of calcium lactate crystals as the cheese ages. The sodium gluconate is preferably added with sodium chloride or shortly after sodium chloride as part of the salting step. The amount of sodium gluconate is within the range of greater than zero to 10% of the weight of the curd, to result in a cheese having 0.26 to 2.8% gluconate in the cheese. The amount of sodium gluconate added for other cheeses can be based upon the lactate content and salt retention of the cheese.