Abstract: Liquid beverages containing real milk solids are made from concentrates and water using aseptic dispensers which are maintained at ambient temperature. Hot cappuccino, chocolate and tea beverages containing real milk solids are dispensed using aseptic concentrate containers which maintain stable real milk concentrates for at least 30 days up to about 4-6 months at ambient temperature.

Abstract: An ultra-high temperature pasteurized liquid (UHT) milk concentrate provides a reconstituted milk beverage that tastes like fresh milk. A direct steam injection process is used to form the UHT milk concentrate having at least about 30% by weight, preferably 35% to 45% by weight, nonfat milk solids having a shelf stability of at least 30 days. The UHT milk concentrate is homogenized and aseptically packaged for subsequent mixing in conventional beverage dispensers with water at volume ratios of about 3:1 to 4:1 of water to concentrate to make a beverage that tastes like fresh milk.

Abstract: Liquid beverages containing real milk solids are made from concentrates and water using aseptic dispensers which are maintained at ambient temperature. Hot cappuccino, chocolate and tea beverages containing real milk solids are dispensed using aseptic concentrate containers which maintain stable real milk concentrates for at least 30 days up to about 4-6 months at ambient temperature.

Abstract: An ultra-high temperature pasteurized liquid (UHT) milk concentrate provides a reconstituted milk beverage that tastes like fresh milk. A direct steam injection process is used to form the UHT milk concentrate having at least about 30% by weight, preferably 35% to 45% by weight, nonfat milk solids having a shelf stability of at least 30 days. The UHT milk concentrate is homogenized and aseptically packaged for subsequent mixing in conventional beverage dispensers with water at volume ratios of about 3:1 to 4:1 of water to concentrate to make a beverage that tastes like fresh milk.

Abstract: An ultrapasteurized liquid milk concentrate to provide a reconstituted milk beverage that tastes like fresh milk and a method for producing same. The method comprises heating a milk starting product to an elevated pasteurizing temperature under reduced pressure for an amount of time sufficient to evaporate liquid from the milk starting product to form a pasteurized, high-solids intermediate liquid milk concentrate. An amount of cream is mixed with the intermediate milk concentrate to form a condensed liquid blend having a preselected amount of fat content to produce said reconstituted milk beverage having the desired taste characteristics. A sufficient amount of a stabilizer material with a predetermined amount of said condensed liquid blend to produce a final liquid milk concentrate. The stabilizer material is effective to ensure uniform distribution of and prohibit separation and settling of milk solids in the ultrapasteurized liquid milk concentrate during storage.