Abstract: A system for dispensing a customized nutritional serving is made up of ingredients stored within a device incorporating the system. The device has a controller in whose memory is stored an inventory of the ingredients available in the device, their compositions and properties and customer profile data. The controller is programmed to formulate a serving which best matches the customized serving selected by the customer within constraints set by the programming taking into account the inventory of ingredients and the health profile of the customer. The customer is then presented with the selected serving and either accepts it or modifies it. The device is then programmed to prepare and dispense the final selection.

Abstract: This invention is based on the discovery that there is a relationship between the fouling rate of milk during processing into milk powder products and the .beta.-lactoglobulin phenotype of the cow whose milk is being processed. Milk from .beta.-lactoglobulin BB phenotype cows has a much lower fouling rate than that from .beta.-lactoglobulin AA phenotype cows. The invention consists in a method comprising testing milk from identified cows for the presence of non-fouling .beta.-lactoglobulin variants and recovering and maintaining that milk separate from the fouling variant containing milk. The non-fouling variant or blends of at least 30% by weight of the non-fouling variant are further processed into milk powder products. The invention also consists in a method of selecting a diary herd having only .beta.-lactoglobulin non-fouling variant phenotype cows.