Abstract: Plant for briefly heating a free-falling liquid in a pressure chamber (9) by stream which is also supplied to the pressure chamber. The liquid is supplied to the pressure chamber through a supply plate (42) provided with channels (44) and the resulting liquid jets are brought into contact with the steam. Over the thickness of the plate a temperature gradient is maintained at the level of the difference between the steam temperature and the supply temperature of the liquid. The flow direction of the steam in the pressure chamber is essentially equal to the flow direction of the liquid jets. The plate is of plastic so as to have a low coefficient of thermal conductivity. Alternatively, the plate can have cooling channels to keep its upper surface desirably cooler than its under surface.

Abstract: A low fat cheese product is prepared by mixing liquid milk with a lactic acid producer to prepare a cheese formulation solution. A clotting enzyme, e.g. rennet, is added to the solution, and the solution is then coagulated to form a curd in a whey solution. The pH of the curd is adjusted to and maintained at 4.7-5.5 to dissolve calcium, and whey solution is separated from the curd. The curd is then ripened to form a low fat cheese product.

Abstract: A resin composite having a soft resin composition combined to a hard resin, wherein the soft resin composition consists essentially of 100 parts by weight of a vinyl chloride resin, from 10 to 400 parts by weight of a rubber material containing at least 30 wt % of a tetrahydrofuran-insoluble rubber component and from 30 to 300 parts by weight of a plasticizer, and the hard resin consists of a chlorinated vinyl chloride resin, or a mixture of a chlorinated vinyl chloride resin and a vinyl chloride resin in which the chlorinated vinyl chloride resin is in an amount of at least 20 wt %.

Abstract: An overrun milk product is prepared by combining whole milk and skimmed milk powder to obtain a milk composition, inoculating the milk composition with microcrystalline lactose, admixing at least one sugar with the inoculated composition and heating the sugar-containing composition for a time and at a temperature sufficient to obtain a pasteurized aqueous phase. The pasteurized aqueous phase is admixed with a fatty phase at a temperature sufficient to form an emulsion, and the emulsion is overrun.

Abstract: A milk frothing system is provided whereby milk is first frothed by controlled introduction of air, and then heated by circulation in a conduit which passes through a hot water tank. Milk initially is drawn into a milk frother from a cold milk supply, such milk supply preferably being replaceably housed in an onboard refrigerator. Once frothed, milk is directed through a frothed milk conduit, passing through an ambient pressure hot water tank so as to heat the frothed milk. An espresso water conduit similarly may be connected to a water supply, such espresso water conduit passing water through the hot water tank so as to heat the water. The heated water is passed through espresso grounds to produce espresso which is discharged through an espresso discharge nozzle. The hot frothed milk is passed directly through a milk discharge nozzle for use in making a beverage such as cappuccino or the like.

Abstract: A method of producing denatured bovine serum albumin (BSA) milk products is disclosed which provides a container for containing the milk products and a source of heating the container for a period of time and within a certain temperature range sufficient for producing the denatured BSA milk products without substantially diminishing either the flavor or the nutritional value of the milk products. It appears that the consumption of denatured BSA milk products, as opposed to consumption of non-denatured BSA milk products, will tend to reduce the likelihood of a person acquiring Insulin Dependent Diabetes Mellitus (IDDM), atherosclerotic vascular disease, myasthenia gravis, multiple sclerosis, pernicious anemia, and other human autoimmune diseases.

Abstract: A method of convening pasteurized milk into a fermented milk comprises high-temperature heat treatment of the pasteurized milk, followed by carbonation of the heat-treated milk with CO.sub.2 gas, then adding a starter culture to the carbonated milk, followed by incubation of the inoculated milk.

Abstract: The present invention relates to a process for preparing a calcium-fortified yogurt whereby the calcium source can be added to the yogurt milk base prior to pasteurization without undesirable protein precipitation. The disclosed process allows one to prepare a calcium-fortified yogurt with minimal deviation from normal yogurt manufacturing methods.

Abstract: A method of sterilizing a liquid milk based product comprises indirect preheating of the product and final heating to a sterilization temperature 140.degree.-150.degree. C. by direct steam injection. The product is cooled by so called flash-cooling at which steam corresponding to the added amount of steam is evaporated. The product is cooled by indirect cooling. It is now proposed that the product prior to the flash-cooling is cooled from the sterilization temperature 140.degree.-150.degree. C. to a temperature in the interval 90.degree.-120.degree. C. in an indirect, first cooling step after which the product is cooled by flash-cooling to a temperature of 70.degree.-85.degree. C. The apparatus for sterilization comprises a balance vessel (1) connected to an indirectly working first heat exchanger (4) for heating of the milk based product. A steam injection nozzle (6) is arranged in a pipe line out from the heat exchanger (4).

Abstract: The present invention discloses a pressure processing method and processing apparatus for sterilization, denaturation, etc. of food materials. A free piston is fitted in a pressure container so that the free piston is slidable in an axial direction of the container, the pressure container being partitioned by the free piston into two chambers to prevent mixing and contact between a material to be processed and pressure medium. The material to be processed filled in and supplied to one chamber is pressure-processed by the sliding movement of the piston caused by supplying the pressure medium to the other chamber. Three or more pressure containers, in each of which is fitted a free piston, are provided, and a series of processing operations including pressurizing and holding, discharge and supply of the material to be processed are carried out in a batch continuous manner in the same time zone.

Abstract: A process for the manufacture of anti-regurgitation infant milk is disclo wherein the milk is preheated, homogenized, and treated at ultra high temperatures and wherein a thickening agent, such as carob, guar, carrageenans, or pectins, is added prior to the homogenization step in an amount of between 0.3% and 1.0% by weight of the milk. The milk is then packaged under aseptic conditions in sterile packages.

Abstract: A method for treating raw milk to produce treated milk having a lower bacterial content than the raw milk. The milk is homogenized and within about 5 minutes from the homogenization, subjected to dynamic microfiltration, to yield a filtrate which has a lower bacterial content than the initial raw milk. The resultant milk can be sterile, free from Bacillus cereus bacteria that usually causes degradation of milk quality during refrigerated storage. The milk can be shipped even under non-refrigerated conditions without spoilage, for extended periods of time.

Abstract: A low fat cheese product is prepared by mixing liquid milk with a stabilizer, e.g. carrageenan, and a lactic acid producer to prepare a cheese formulation solution. A clotting enzyme, e.g. rennet, is added to the solution, and the solution is then coagulated to form a curd in a whey solution. The pH of the curd is adjusted to and maintained at 4.7-5.5 and whey solution is separated therefrom. The curd is then ripened to form a low fat cheese product.

Abstract: A high temperature, short time microwave heating system 10 for heat-sensitive liquid material to inactivate or reduce pathogenic agents or organisms, such as viral contaminants. The system 10 includes a disposable cartridge 26 consisting of a preheater 32, a microwave heating coil 56 and cooler 58 with the heating coil 56 adapted to be easily inserted in and removed from the microwave heating field.

Abstract: A process for aseptically processing a milk based infant formula includes the steps of adding citrate ions to the formula at a concentration of at least 128 ppm and adjusting the pH to be at least 6.8 before subjecting the formula to a temperature of at least 132.degree. C.

Abstract: Method and apparatus for heat treating a fluid product, in which the product is preheated in a countercurrent heat exchange process and heated to the desired treatment temperature in a throughflow heat exchange process, wherein in the primary countercurrent heat exchanger section, a higher pressure than the atmospheric pressure prevails, and both in normal operation and during recirculation through the final-temperature heating section, the secondary countercurrent heat exchange section is maintained at a higher pressure than the pressure in the primary countercurrent heat exchanger section, whilst, should the pressure difference between the primary and the secondary countercurrent heat exchanger sections drop out, the supply and discharge of the product are stopped and the product to be treated is recirculated through the final-temperature heating section.

Abstract: A method for treating raw milk to produce treated milk having a lower bacterial content than the raw milk. The milk is homogenized and, within about 5 minutes from the homogenization, subjected to dynamic microfiltration, to yield a filtrate which has a lower bacterial content than the initial raw milk. When the flow rate of milk through the microfilter drops below a predetermined level, the dynamic microfilter is removed from milk filtration service, flushed with water, and returned to milk filtration service, the steps being repeated as necessary until the membrane cannot be rejuvenated to a minimum filtration capacity, at which time the membrane is subjected to chemical cleaning to essentially restore the original filtration capacity of the membrane.

Abstract: The present invention is directed to a continuous method for making a process cheese-type product. In the method, a flowing stream of a process cheese-type formulation which includes cheese particles and an emulsifying salt is provided. Steam is injected into the stream of the process cheese-type formulation. The stream of the process cheese-type formulation is then subjected to a mixing process in a chamber having an auger to provide a process cheese-type product. The stream of the process cheese-type product is then transported to a holding tank prior to packaging the process cheese-type product.

Abstract: This invention relates to a method of preparing thickener-free consumption ice or ice cream from a mixture of fermented milk constituents, including whey protein-rich products, and sugars, and optionally emulsifying agents, flavoring material and other conventional components by mixing the ingredients and freezing the mixture under aeration in a conventional manner. The method according to the invention is characterized by starting from a mixture of milk constituents in which the ratio of whey proteins to casein proteins is at least 50:50, fermenting said mixture to a pH between pH 4.3 and pH 5.5 and, after mixing all ingredients, aerating the mix in said pH range and freezing it to form ice cream with an overrun of at least 80% by volume, particularly at least 100% and wherein the mix is pasteurized before freezing and after fermentation.

Abstract: A continuous process is provided for the pasteurization of dairy products. The process incorporates a holding tube that contains a static mixer. Improved control over the residence time of the dairy product is thereby obtained.

Abstract: A method and composition of improving of skim milk and low-fat milk so that it tastes like whole milk by mixing a colloidal grade of microcrystalline cellulose with skim or low-fat milk to make a thixotropic fluid.

Abstract: A method for treating raw milk to produce treated milk having a lower bacterial content than the raw milk. The milk is homogenized and within about 5 minutes from the homogenization, subjected to dynamic microfiltration, to yield a filtrate which has a lower bacterial content than the initial raw milk. The resultant milk can be sterile, free from Bacillus cereus bacteria that usually causes degradation of milk quality during refrigerated storage. The milk can be shipped even under non-refrigerated conditions without spoilage, for extended periods of time.

Abstract: Processes for preparing a water-continuous margarine-like spread containing non-denatured casein. The spread contains less than 5% fat, or even less than 3.25% fat. The spread includes a particular gel-forming system and/or the spread is prepared by utilizing electrodialysed dairy ingredients. The inventive processes employ a double homogenization step and the first homogenization step takes place prior to heating.

Abstract: Evaporated milk is prepared by separating a standardized milk into a first flux and a second flux, homogenizing the first flux, mixing the homogenized first flux with the unhomogenized second flux, heat-treating the mixture, evaporatively concentrating the heat-treated mixture, homogenizing the concentrate and then sterilizing the homogenized concentrate.

Abstract: There is disclosed a dried cheese product which resists burning when exposed to high processing temperatures. The dried cheese product is manufactured by passing a homogenized cheese emulsion through the nip gap of a roller dryer to form at least one sheet of the dried cheese product. The homogenized cheese emulsion includes cheese, an emulsifying agent, a surface-active agent and water.

Abstract: A low fat cheese product is prepared by mixing liquid milk with carrageenan and a lactic acid producer to prepare a cheese formulation solution which is coagulated to form a curd in a whey solution. The pH of the curd is adjusted to and maintained at 4.7-5.5 and whey solution is separated therefrom. The curd is then ripened to form a low fat cheese product.

Abstract: Evaporated milk which is stable in storage without the addition of stabilizing salts is prepared by homogenizing a milk product, heat-treating the homogenized milk, evaporatively concentrating the milk, heat-treating the concentrate, homogenizing the heat-treated concentrate and then sterilizing the heat-treated concentrate. Alternatively, a lactic product containing phospholipids derived from milk is mixed with a milk product, the mixture is heat-treated, the heat-treated mixture is evaporatively concentrated, the concentrate is heat-treated, the heat-treated concentrate is homogenized, and then the homogenized heat-treated concentrate is sterilized. Further, alternatively, the milk product is first heat-treated and then evaporatively concentrated, a lactic product containing phospholipids derived from milk is mixed with the concentrate, the mixture is heat-treated, then homogenized and then sterilized.

Abstract: An aqueous lactoferrin solution can be thermally treated for heat pasteurization or spray drying purposes substantially without impairing the iron-binding ability of the lactoferrin by first adjusting the ionic strength thereof in accordance with the formulae, wherein I is ionic strength and T is temperature (.degree.C.):log I.ltoreq.-T/10+5 (60.ltoreq.T.ltoreq.80.degree. C.)log I.ltoreq.-3 (T.gtoreq.80.degree. C.).

Abstract: The present invention relates to a method of making a new food product, based on a milk-ultrafiltration retentate.Said method consists mainly in a first milk concentration step by ultrafiltration and a second step of thermocoagulation of the obtained ultrafiltration retentate.The resulting products--of terrine type--constitute another object of the invention.

Abstract: Butter oil is heated under high vacuum and sparged for up to about 6 hours to remove cholesterol. Walls surrounding a vapor space above the sparged mass preferably are heated to remove cholesterol with reduced loss of desirable low molecular weight components. Alternatively, the temperature of the butter oil is lowered, and the butter oil is sparged with steam for an additional period of up to about 3 hours to partially hydrolyze triglycerides to mono- and di-glycerides and free fatty acids. The low cholesterol butter oil then is cooled before being exposed to air, thus avoiding oxidation which produces off-flavors. The resulting low-cholesterol butter fat and products made therefrom have composition and organoleptic characteristics substantially similar to those of natural butter oil and butter.

Abstract: During a heat treatment in continuous flow of a product mixture consisting of a liquid containing solid particulates, the mixture is heated to a certain desired temperature in one or more heat exchange sections, held at this temperature in a heat-holding section for a certain time, and then cooled to the desired end temperature in one or more heat exchange sections. The residence time of the solid particulates in the heat-holding section is regulated separately and independently of the residence time of the liquid in the heat-holding section, while the solid particulates are constantly flowed round by the liquid. If there are solid particulates of various sizes in the liquid, the residence time of the various size fractions of solid particulates is regulated separately depending on the size of the solid particulates in a particular fraction.

Abstract: A method for making low fat cheese wherein liquid milk having a fat content of 0% to 0.3% is mixed with carrageenan and then a lactic acid produce is added to the mixture to form a cheese formulation solution. A clotting enzyme, e.g. rennet, is added to the solution and the solution is then coagulated to form a curd and a whey solution. The curd is cut and the whey solution separated therefrom, water is added to the curd and then separated therefrom and finally the curd is ripened to form a low fat cheese having a fat content arising from the fat content of the starting milk.

Abstract: In the method of the present invention for making a non-fat cream cheese product, a source of concentrated skim milk is introduced into a first mixer provided with agitation means. The skim milk is agitated as the skim milk is heated in the first mixer to a first predetermined elevated temperature. An emulsifier salt is added to the skim milk in the first mixer. After reaching the first predetermined elevated temperature, the skim milk is transferred to a second mixer provided with agitation means. A first gum is added to the heated skim milk in the second mixer to provide a thickened skim milk. The thickened skim milk is homogenized in a first homogenizing step. The homogenized skim milk is transferred to a third mixer provided with agitation means. A bulking agent and a second gum are added to the homogenized, thickened skim milk in the third mixer.

Abstract: A treatment of a liquid or slurry which combines the effects of heat, ultrasonification, and pressure to produce an effective bactericide and sporicide. The ultrasonification effect is enhance 10-20 fold by the addition of pressure during the heat and ultrasonification treatment. The pressure results in enhancement of the cavitational effect. The enhance of the cavitational effect results in the heat becoming a more effective bactericide and sporicide at a lower temperature and shorter duration.

Abstract: A treatment of a liquid or slurry which combines the effects of heat, ultrasonification, and pressure to produce an effective bactericide. The ultrasonification effect is enhance 10-20 fold by the addition of pressure during the heat and ultrasonification treatment. The pressure results in enhancement of the cavitational effect. The enchance of the cavitational effect results in the heat becoming a more effective bactericide at a lower temperature and shorter duration.

Abstract: When continuously heat treating a liquid the flow of which varies, incoming liquid is preheated by already heated liquid and is then heated to a predetermined temperature-time-effect by a medium giving off heat in a second step. The flow of incoming liquid is sensed and controlled by a pump (1) with a variable capacity. The amount of heat needed to obtain the desired heating effect is influenced by a control unit (9). The heating effect is adjusted to the liquid flow by increasing/decreasing the temperature of the medium giving off heat or increasing/diminishing the flow of this medium from a heat store (6).

Abstract: A high temperature, short time heating system and method for the pasteurization and/or sterilization of heat-sensitive material to destroy substantially selected pathogenic microorganisms without substantially affecting other desirable properties of the material, such as proteinaceous matter, which method comprises: subjecting the material to microwave energy to heat rapidly the material for a short time period to a pasteurizing or sterilization temperature for a short holding time period; rapidly cooling the heated material; and recovering an aseptic biological fluid.

Abstract: A hydrolyzed proteinaceous milk solid is prepared from a heat treated skim milk liquor which contains denatured whey proteins as well as casein proteins. The solid is prepared by rapidly heating the skim milk liquor to a temperature above 170.degree. F. and adding acid to the heated skim milk liquor to adjust the pH of the liquor to a pH of about 4.7. The heated pH adjusted liquor is aged for a time period during which coagulation and agglomeration of whey and casein proteins, carbohydrates and ash takes place forming a plurality of coagulum suspended in the remaining whey liquid. The coagula is separated from the whey liquid, cooled, dewatered and dried. The resulting dry solid is treated with a caustic agent as, for instance, sodium hydroxide, in a solid phase reaction to yield the hydrolyzed proteinaceous milk solid.

Abstract: A process is disclosed for the aseptic packaging of fluid dairy products having improved stability and flavor. A selected gas is injected into the sterile milk or other fluid dairy product. The resulting milk-gas mixture is then filled into a container under aseptic conditions. The fill volume of the mixture is such as to leave no free space in the container when it is closed. However, on standing the gas and the milk separate, to form a gas-filled headspace. The injection gas is preferably nitrogen. For taste improvement, the gas may be selected so that the oxygen content of the fluid dairy product, when the container is closed, is up to 4 ppm to 5 ppm. The headspace is preferably from about 2% to about 6% of the total volume of the container.

Abstract: A process for producing a sterilized, concentrated milk product comprising the steps of(a) partially concentrating milk or a milk product,(b) sterilizing a partially concentrated milk product and(c) further concentrating the sterilized product of step (b) under sterile conditions.

Abstract: Water-insoluble salts are sterilized by heating them in suspension in water together with xanthum gum or carboxymethyl cellulose which is added for improving the homogeneity and stability of the salt suspension during heating. The salts are suspended in water and the gum or cellulose is added to the suspension which is heated to a temperature of from 120.degree. C. to 150.degree. C. for sterilizing it. The sterilized suspension may be utilized to improve the nutritional qualities of products and as a coagulating agent in sterilized products including milk, dietetic products and tofu and is particularly useful for aseptically packaged products.

Abstract: A method for producing milk with a lowered bacterial content is provided. Raw milk is divided by centrifugal separation into one fraction consisting of cream and another fraction consisting of skim milk. The skim milk fraction is directed into a microfilter in which part of the fat globules, protein, and bacteria are separated off. From the microfilter there is obtained a permeate which consists of skim milk having a lowered fat, protein and bacterial content, and a retentate having an increased fat, protein and bacterial content. The retentate is subsequently sterilized.

Abstract: A method and apparatus for sterilization of liquid food products utilizing a generally cylindrical pressure vessel. The liquid product to be treated is introduced at the top of the vessel in such a manner as to form an insulating barrier of liquid product between the heated interior and any interior surfaces of vessel which the product comes in contact with including the vessel side walls. Steam is introduced through a centrally located diffuser intermediate the top and bottom of the vessel for heating the liquid to a sterilization temperature. A gas removal pipe is provided for removing air and gases released from the liquid product and remaining after condensation of the steam from the lower portion of the vessel. The insulating barrier of liquid product may be formed by the use of a plurality of spray nozzles, by a combination of spray and direct film formation, or by direct film formation alone.

Abstract: A high temperature, short time heating system and method for the pasteurization and/or sterilization of heat sensitive biological fluids, which method comprises: adding a dielectric enhancing additive to the biological fluid; subjecting the biological fluid to microwave energy to heat rapidly the biological fluid for a short time period to a pasteurizing or sterilization temperature; cooling the biological fluid; optionally removing the dielectric enhancing additive; and recovering an aseptic biological fluid.

Abstract: A process for the production of a liquid dairy product that is substantially free from micro-organisms that would bring about spoilage during storage of the untreated product at 10.degree. to 30.degree. C., which process comprises the steps of(a) heating a liquid milk product to a temperature not exceeding 105.degree. C.,(b) heating the liquid milk product at a rate of at least 4.8.degree. C. per second to a temperature above 105.degree. C. and(c) cooling the liquid milk product at a rate of at least 8.8.degree. C. per second to a temperature below 110.degree. C., the total time that the liquid milk product spends above 105.degree. C. being such that the B* value of the complete heat treatment regime is not more than 1.01 and not less than about 0.5 and the C* value of the complete heat treatment regime is not more than 0.27.

Abstract: Apparatus for heating-treating a liquid product comprising series-connected multi-tube heat-exchangers such as heating-up heat-exchangers 6, 12, and high temperature heat-exchanger 14 and cooling-down heat-exchangers 17, 18, 19, the heating-up heat-exchangers and cooling-down heat-exchangers being interconnected by means of a pipe system 25, 26; 34 for regenerative heat-exchange. The heat-exchangers being connected by means of connection members 13 having separate passages which connect the tubes of one heat-exchanger to those of the next heat-exchanger. The pipe system for regenerative heat-exchange being designed so that the quantity of heat to be transferred can be adjusted in order to adapt said apparatus to varying capacities.

Abstract: A method for the temperature control of a liquid and an apparatus to effect such a method wherein the heating of the liquid is carried out by irradiation with acoustic ultrasonic waves. Temperature measurement is effected by a probe immersed in the liquid or by contact-free measurement of infra-red radiation from the liquid. Temperature control is effected by comparison of the measured temperature with a predetermined desired temperature. Since the acoustic ultrasonic heating is thermally inertialess, extreme accuracy of temperature control is possible.

Abstract: A process for heating a fluid, such as a foodstuff, by passing a vapor at a high temperature and under pressure through an annular chamber extending around a perforated mixing chamber and injecting the vapor from the annular chamber into the mixing chamber perpendicularly to the fluid flowing through the mixing chamber. A stream of the fluid, vapor and vapor-fluid mixture thus obtained is passed through and out from the mixing chamber into the constricting means of an axial nozzle having a passage means. The stream is then passed through the passage means in axial extension with the constricting means for producing complete condensation of the vapor in the stream so as to increase the fluid temperature, thereby generating cavitation in the vicinity of a point of maximum constriction of the stream located inside the passage means to produce a critical flow therein.

Abstract: The present invention relates to a process for the preparation and heat treatment of food products.In the process according to the invention, the mixing and heat treatment operations are carried out simultaneously by the injection, under pressure, of the concentrate and at least part of the constituting liquid, superheated to a temperature above about 100.degree. C., into a tubular chamber which is closed so as to prevent any vaporization of the constituting liquid.

Abstract: A process for heating fluids to a relatively high temperature, such as sterilization temperature, in which the fluid, such as a liquid, is heated by direct contact with steam while it is in the form of a very thin, free-falling film or a continuous falling stream so that heating of the fluid is accomplished without the fluid coming into contact with any surface and particularly metal surfaces which are hotter than the fluid product being heated and with minimum agitation and turbulence of the fluid product. This procedure enables maximum and uniform heat penetration in a minimum time interval with the film or stream being maintained as thin as possible and unbroken by introducing steam at a relatively low velocity in a large volume vessel.