Abstract: The invention provides a mixing apparatus having a first port for receiving milk, a second port for receiving steam, an air intake channel for receiving air, and a mixing chamber for mixing milk, steam and air. A barrier element is provided at an output of the mixing chamber, wherein the barrier element is adjustable to define different degrees of frothing.

Abstract: A blade assembly includes a blade support frame, and a plurality of V-shaped blades removably fastened to the blade support frame. The blade support frame has a food flow path extending downstream, and a plurality of blade mounts distributed around the food flow path. Each V-shaped blade has a first end portion connected to one of the blade mounts, a second end portion connected to another of the blade mounts, and an intermediate portion extending from the first end portion to the second end portion into the food flow path. At the first and second end portions of each V-shaped blade, a respective one of the blade mounts overlies both the upstream edge and the downstream edge of the V-shaped blade to inhibit the V-shaped blade from rotating when impacted by food.

Abstract: A device for obtaining protein-enriched fractions from human or animal milk comprises a delipidating unit for reducing a lipid content in the human or animal milk to obtain delipidated milk and a filtering unit for increasing a protein concentration of the delipidated milk to obtain the protein-enriched fraction, comprising a replaceable filter having a nominal molecular weight limit of 2 kDa or more, in particular of 5 kDa or more.

Abstract: A system includes a vacuum chamber, a vacuum source, and a mixture flow path adapted to be connected to receive the output of a direct steam injector. The vacuum source is operatively connected to a vacuum port of the vacuum chamber, while a product outlet port from the vacuum chamber is adapted to be connected to an arrangement for removing treated product from the vacuum chamber. The mixture flow path includes a flow path segment outside of the vacuum chamber volume and a flow path segment within the vacuum chamber volume. At least some of a surface defining the flow path segment within the vacuum chamber is in substantial thermal communication with one or more cooling structures.

Abstract: The present invention provides a novel process for preparing fortified milk compositions from whole mammalian milk. The process of the present invention generally involves converting dried mammalian milk into a fats-enriched fraction, a protein-enriched fraction, and a carbohydrate-enriched fraction. The process comprises treating the dried milk with a fats extracting agent to provide a fats-enriched fraction, and a residual fraction comprising proteins and carbohydrates; separating said fats-enriched fraction from the residual fraction; and removing the fats extracting agent from the separated fats-enriched fraction to produce a dry fraction of oily, fats-enriched material and a fraction enriched in proteins and carbohydrates.

Abstract: Methods of preparation of baby formula are disclosed herein. Consequently, the methods and system(s) provide a way to prepare baby formula through monitoring of a baby formula standardization process and transforming homogenous active baby formula ingredients into a standardized specification on an integrated level whereby baby formula manufacturers can achieve data and product integrity and ultimately minimize cost.

Abstract: A press cover corresponds to a cheese mould, in particular a cheese mould that is arranged in a cassette press or the like. The press cover has a simple construction, to withstand pressure and to meet high hygienic standards. The press cover is of one piece and comprises a single-walled perforated plate, and a ribbed structure integrally formed on the side of the perforated plate remote from the cheese mould. The ribbed structure comprises longitudinal ribs in the form of webs and annular cross ribs arranged crossing the latter.

Abstract: Provided are a device and system for generating a low frequency alternating electric field, and a signal regulating method. The device for generating a low frequency alternating electric field includes: a direct current power supply module, an input control module, a transformer, an output control module, and a discharge module. An output end of the direct current power supply module is coupled with an input end of the input control module. An output end of the input control module is coupled with a primary side winding of the transformer, one end of a secondary side winding of the transformer is coupled with an input end of the output control module, an output end of the output control module is coupled with the discharge module, and the other end of the secondary side winding of the transformer is coupled with a ground equipotential point.

Abstract: An article includes a mixture release component defining a mixture release volume and also includes a heated mixture located within the mixture release volume. The heated mixture includes undenatured meat protein and water condensed from steam. A mixture release opening is included at an outlet end of the mixture release volume and this mixture release opening defines a passage from the mixture release volume to a vacuum chamber volume defined by a vacuum chamber. A vacuum is applied to the vacuum chamber volume. The steam from which the water has condensed comprises steam that has been placed in direct contact with a stream of undenatured meat protein in a direct steam injector having a mixture outlet operatively connected to the mixture release component.

Abstract: A system includes a vacuum chamber, a vacuum source, and a mixture flow path adapted to be connected to receive the output of a direct steam injector. The vacuum source is operatively connected to a vacuum port of the vacuum chamber, while a product outlet port from the vacuum chamber is adapted to be connected to an arrangement for removing treated product from the vacuum chamber. The mixture flow path includes a flow path segment outside of the vacuum chamber volume and a flow path segment within the vacuum chamber volume. At least some of a surface defining the flow path segment within the vacuum chamber is in substantial thermal communication with one or more cooling structures.

Abstract: The present invention relates to a method for treating raw human milk to produce treated human milk having undetectable levels of bacteria. The milk is skimmed to produce skim human milk then subjected to microfiltration to yield a filtrate which has undetectable levels of bacteria, including Bacillus cereus. The resultant human milk can be further processed, used and/or sold.

Abstract: Systems and methods for filtering dairy may filter milk with a wide-pore filter to produce a wide-pore retentate and a wide-pore permeate, wherein the wide-pore retentate may comprise casein and beta-lactoglobulin. The systems and methods may further ultra-filter the wide-pore permeate to produce an ultra-filtered retentate and an ultra-filtered permeate, wherein the ultra-filtered retentate comprises alpha-lactalbumin. The systems and methods may further nano-filter the ultra-filtered permeate to produce a nano-filtered retentate and a nano-filtered permeate, wherein the nano-filtered retentate comprises lactose. The systems and methods may further perform reverse osmosis (RO) on the nano-filtered permeate to produce a reverse osmosis retentate and a reverse osmosis permeate.

Abstract: Systems and methods have demonstrated the capability of rapidly cooling the contents of pods containing the ingredients for food and drinks.

Abstract: An automated yogurt maker includes: a first container configured to receive milk; a first heating element configured to heat the milk to a scalding temperature; a capsule holder configured to hold a yogurt starter capsule; a nozzle configured to direct the milk into the yogurt starter capsule; a pump configured to pump the milk from the first container to the nozzle so that the milk flows through the nozzle into the yogurt starter capsule and mixes with the yogurt starter; a second container configured to receive the mixture of the milk and the yogurt starter; and a second heating element configured to maintain the temperature of the mixture at an incubation temperature while the mixture incubates to produce yogurt.

Abstract: A milking system includes an automatic robotic milking device having a control unit, and is configured to milk a dairy animal fully automatically to form a milking. The system also includes a milk treatment device connected to the milking device for receiving and treating the milked milk of the milking. The milking device includes an animal identification device which is operatively connected to the control unit for identifying the dairy animal and comprises an animal database with information about at least the composition of the milk from the dairy animal, and/or a milk sensor device which is operatively connected to the control unit for collecting information about the composition of the milked milk. The milk treatment device is connected to the control unit and includes a standardization device which is configured to standardize a fat content and/or a protein content of the milk of the milking.

Abstract: Systems and methods have demonstrated the capability of rapidly cooling the contents of pods containing the ingredients for food and drinks.

Abstract: A drinks preparation machine includes a preparation module for preparing a brewed drink from water and from an extraction material or extract and further includes a display device. The machine is configured to permit a user to make the setting of a first drinks quantity before a start of the drinks preparation, and after the start, during the drinks preparation, to permit the adjustment of a remaining drinks quantity, which is different from zero, via the operating element.

Abstract: Systems and methods for filtering dairy may filter milk with a wide-pore filter to produce a wide-pore retentate and a wide-pore permeate, wherein the wide-pore retentate may comprise casein and beta-lactoglobulin. The systems and methods may further ultra-filter the wide-pore permeate to produce an ultra-filtered retentate and an ultra-filtered permeate, wherein the ultra-filtered retentate comprises alpha-lactalbumin. The systems and methods may further nano-filter the ultra-filtered permeate to produce a nano-filtered retentate and a nano-filtered permeate, wherein the nano-filtered retentate comprises lactose. The systems and methods may further perform reverse osmosis (RO) on the nano-filtered permeate to produce a reverse osmosis retentate and a reverse osmosis permeate.

Abstract: A system and method for generating wort utilizing steam injection heating and stratified flow. The system mixes a fine ground grain with water to form a slurry. The slurry is pumped through a steam injection heater to form a mash. The heated mash enters into a stratified vessel that creates a stratified temperature profile from a first end to a second end. The stratified heating vessel allows the mash to flow from the first end to the second end without internal mixing. After retention within the mash coil, the wort is directed to a mash filtration unit. After filtration, the wort enters into a boil kettle and is heated using a second steam injection heater. The boil kettle includes a spray head that directs brewing liquor onto the wort to reduce foam within the boil kettle. Finally, the wort passes through a scraped surface sieve that removes particles from the heated wort.

Abstract: A beverage supplier includes: an inlet conduit communicated with a beverage container; a pumping and cooling device communicated with the inlet conduit, pumping and cooling a beverage from the beverage container, and outputting a cooled beverage; and an output unit, which is electrically connected to the pumping and cooling device and controls output of the cooled beverage. In a first state, the pumping and cooling device pumps and cools the beverage from the beverage container through the inlet conduit. In a second state, the pumping and cooling device empties the cooled beverage remained in the pumping and cooling device.

Abstract: A yogurt maker device comprises an outer shell to house a yogurt vessel that receives milk and a culture container that receives yogurt culture. A processor within the outer shell controls a heating element to boil milk within the yogurt vessel using a temperature sensor as feedback and for maintaining a predefined boiling temperature for a predefined period of boiling time and a stirring device to continuously stir boiling milk within the yogurt vessel while boiling and also while cooling to a cooling predefined temperature until fermentation temperature is reached. The processor also controls a culture container base holding the culture container and having a motor to automatically pour the yogurt culture when the fermentation temperature is reached. Finally, a cooling mechanism automatically provides cooling to contents of the yogurt vessel once fermentation is complete.

Abstract: A device for making Greek yogurt from traditional yogurt is shown. The device includes an outer bowl and an inner strainer that nests within and rotates relative to the outer bowl. At least a portion of the inner strainer is perforated. The device also includes a removable inner lid that that covers and seals the inner strainer when placed thereon. The inner lid rotates with the inner strainer when positioned thereon. The inner lid also includes a first engagement structure for engaging a corresponding second engagement structure of a drive assembly. The device also includes an outer lid that encloses the inner strainer and inner lid within the outer bowl when positioned thereon.

Abstract: The present disclosure includes a milk heating system, methods, and apparatus for combining milk, which is heated, ambient, or chilled, selectively with or without being infused with air, and selectively dispensed with or without flavorings. The apparatus and method disclosed includes structures for selectively combining milk with air and flavorings to dispense a selected combination of ingredients. The assembly includes a dispensing head assembly having a flavoring dispensing component and a milk dispensing component. The flavoring dispensing component can be coupled to the milk dispensing component for combining ingredients and dispensing into a container. The milk dispensing component includes a single path for the introduction of a flow of milk and a single path for the introduction of steam. The milk path and steam path are oriented to be fed into an intermediate passage which communicates with a swirl cavity defined by the mixing chamber.

Abstract: Apparatus and methods are provided for making a beverage or providing a liquid. First and second liquids may be mixed to form a mixed liquid. The mixed liquid may be passed through a frothing head and/or may be combined with a coffee product and optionally dispensed into a cup. Examples of first and second liquids can include, but are not limited to various dairy products, enzymes and flavoring liquids. According to one example implementation, a first liquid is a reduced fat milk, such as skim milk, and a second liquid is whole milk, thereby enabling the creation of dairy product varieties including one percent and two percent milk to be created by the appropriate mixture combination of the skim milk and whole milk.

Abstract: A rennet injection system is provided for use with food processing or other equipment that uses rennet as a processing ingredient. The rennet injection system includes at least one injector that has multiple openings for delivering rennet to multiple rennet delivery locations that are spaced apart from each other within the food processing or other equipment. The injector may include a nozzle with a middle bore and angled bores on opposing sides of the middle bore that face away from a direction that the middle bore faces.

Abstract: A system and method for monitoring product through a batch manufacturing plant is provided. The system includes, a parallel flow mode when product flows concurrently from at least two units to a single unit; and a serial flow mode where product flows from one unit to another at a given time, wherein the batch manufacturing plant is modeled based on the parallel and serial flow modes. A lot association is built based on product flow and a parent/child record is created for lot association. The system also includes a data collection system that collects phase information for every unit and a procedure identifier is used to create a batch identifier, where a batch identifier is associated with each lot on each unit through which product is flowing to and/or from at a given time.

Abstract: The invention relates to a method for dispensing milk portions in drink preparation machines having a milk fill level monitoring unit for a milk container. According to the method, one delivery of a milk portion from the milk container, said delivery being controlled by a device control electronic system, is only carried out completely and with a sufficient quantity of milk when during the delivery of the milk portion, the milk fill level monitoring unit signals a drop in the fill level of the milk below a threshold value.

Abstract: A method for monitoring the operation of a liquid food processing system is provided. The method comprises the steps of initiating a fluid flow through at least one section of said food processing system; and determining a pressure difference across said at least one section during said fluid flow for monitoring removal or build-up of deposits, the removal or build-up being caused by said fluid flow.

Abstract: A filling head apparatus for producing frozen confectionery products. The filling head 1 comprises a tubular housing 3 which surrounds and is coaxial with a piston 10, the tubular housing 3 comprising first and second chambers. The piston 10 is longitudinally movable within the housing between a closed position and an open position such that when the piston is in the closed position it closes an outlet of the first chamber and when the piston is in the open position the entry openings in the piston communicate with the second chamber.

Abstract: A cup device for heating, stirring and foaming liquid foods comprises a cup, a cup lid, a handle, a stirrer, a motor drive disk, a plurality of magnets, an electric motor, a hot plate, a boil dry thermostat, a thermostat, a micro switch, a transformer, a controller, a heating base, a button, a button circuit board, connecting wires and bolts. The controller controls the work of the hot plate and the stirrer to input air into liquid foods, and therefore producing a lot of foams. The cup can be separated from the heating base, which enables it to be cleaned by a dishwasher. The stirrer turns along with the electric motor by magnetic attraction. The stirrer of removed cup will not naturally get off. The heating base only supplies power when the cup is put on it and it automatically cuts off power supply when the cup is removed.

Abstract: A beverage brewer having a water flow control system for controlling the flow water through the system during a brewing cycle. The water flow control system is related to the spray head used in the brewer. The system can be calibrated based on the spray head used with the system and the calibration information can be used during the brewing process. An information device may be provided on the spray head to communication information to the brewer to control the brewing process. The brewer may be provided with a reader to read the information from the spray head. A system which can be used with a brewer, including all of the aforementioned information associated with the spray head for use in controlling the water flow during a brewing cycle. The system can be provided with the brewer or retrofitted with an existing brewer.

Abstract: A device for processing milk foam for use in an automatic hot and/or cold beverage machine includes a milk pump to pump the milk foam, and a secondary processing device coupled to the milk foam pump to change the consistency of the milk foam. The secondary processing device includes a homogenizer to break up and distribute air bubbles in the milk foam. The homogenizer has a reducing region including a plurality of impact bodies arranged to define a channel labyrinth through which the milk foam is flowable. Additionally, there is provided a process for homogenizing milk foam utilizing the above device, includes steps of a) impacting divided partial flows of the milk foam with the impact surfaces to divide the air bubbles of the milk foam; and b) mixing the divided partial flows with the divided air bubbles together to form new partial flows.

Abstract: A process for producing milk foam includes pumping milk through a milk line with a milk pump having an adjustable speed for adjusting the capacity of the milk pump. Milk from the milk line and air are mixed inside a first mixing chamber to produce a milk foam. Properties of the milk foam, including a consistency of the milk foam, are a function of the speed of the milk pump. A device for producing the milk foam includes a milk container; an outlet; a milk line connected between the milk container and the outlet; a first mixing chamber installed in the milk line to mix milk and air to produce milk foam; and a milk pump having an adjustable speed coupled into the milk line.

Abstract: A system for pasteurizing animal food, comprising a pasteurizing unit and a cooling unit designed as a heat exchanger (3 or 3?) is disclosed. The height (H) of the heat exchanger (3 or 3?) is a multiple of the maximum width (D) thereof. A pipe is provided inside the heat exchanger (3 or 3?) as a cooling serpentine (6) which extends nearly along the entire height (H) of the heat exchanger (3 or 3?).

Abstract: A portable milk pasteurizing and homogenizing device may include a portable frame. Such a portable frame may include a heating section and a pump section adapted to heat and receive unpasteurized and unhomogenized milk. A controller may be operably coupled to the heating section and the pump section respectively. A portable cooling section may further be positioned adjacent to the frame and may be in fluid communication with the pump section. A portable collection reservoir may be positioned adjacent to the frame and may further be in fluid communication with the cooling section to receive the pasteurized and homogenized milk from the cooling section. The cooling section and the collection reservoir may further be spaced from the frame and be independently transported while the heating section and the pump section remain stationary respectively.

Abstract: A retort sterilization device includes a water steam generation device for generating water steam and a heating pot, connected to the water steam generation device, for accommodating retort food. The water steam generation device includes a heat exchanger for performing heat exchange between liquid flowing in a liquid path and heating vapor flowing in the vapor path. A top end of the liquid path of the heat exchanger is connected via a water steam supply pipe to a water steam ejection section located in an internal area of the heating pot. The heat exchanger is connected to a liquid container. A bottom end of the liquid path of the heat exchanger is connected to the liquid container via a communicating tube. The liquid container is coupled to the heating pot.

Abstract: An apparatus for preparation of cheese comprising at least one vertical column, a guillotine knife for cutting of curd blocks, and a guide of guiding the guillotine knife having plastic guide strips overlying its longitudinal edges.

Abstract: The invention relates to a beverage preparation machine comprising an apparatus for frothing or heating milk, which apparatus is connected via a milk suction hose to a milk container, and a cleaning apparatus for cleaning the milk suction hose and the apparatus for frothing or heating milk by means of a flushing fluid. The milk can be sucked from the milk container into the apparatus for frothing or heating milk by means of a vacuum which can be generated in the apparatus for frothing or heating milk.

Abstract: A machine for producing and dispensing liquid and semi-liquid consumer food products such as ice creams, whipped cream, yogurt and the like comprises a container for a basic product of the consumer food product, a feed and treatment circuit for the basic product, comprising a feed pump, dispensing means positioned at an outfeed end of the feed and treatment circuit, and a device for checking the bacterial load of the product during production/dispensing; an electronic control unit controlling and regulating the various steps for measuring the bacterial load.

Abstract: Production procedure of white cheese in brine, using stackable trays and pallet tanks, or only pallet tanks, consisted of a tray for dry salting (1) with suitable depth, tight on three sides and reinforced at the corners (2) suitable for stacking and overturning. Pallet tank for maturing and storage of soft cheeses (3) with reinforcements at its ends (4), sealed with an independent lid (5), peripherally reinforced (6), with a cavity (7) for receiving a food graded gasket (8), on the lid there is a union for brine filling (10), a union for brine level indicator-relief (9), a sampling valve for a syringe use and a perforated sheet-defector (11). The sealing is achieved with special locks such as latch type clamps, or eccentric cams or lever type. The pallet tank bears a base of beams (12), which allows stacking. The reinforcements and the base are fully welded closed sections. The traceability of the pallet tank is achieved by using tag, in which all data of the cheese are being electronically stored.

Abstract: The present invention relates to a butter making device comprising a butter containing section containing a basic butter product to be processed further, a dosing unit for adding additives to the basic butter product, and a flow restricting and generating device disposed at the butter containing section for passing butter from the butter containing section for further processing the basic butter product to the dosing unit, wherein at least one further dosing unit and at least one further flow restricting and generating device disposed at the butter containing portion for passing basic butter containing section to the at least one further dosing unit.

Abstract: There is disclosed a system comprising a method and an apparatus for making an air-containing mixture 7, where air 8 is introduced into a viscous mass of raw mixture 5 for forming the air-containing mixture, and where the introduction of air is performed in connection with introducing the mixture in a treating unit 13. In the system, the raw mixture will be pumped under pressure through a nozzle 18 for forming least one jet 19 which is sprayed through an air space 17 against the surface 21 of the mixture, so that air is entrained in the mixture and that the air-containing mixture formed thereby is subsequently introduced in the treatment unit.

Abstract: A milk frothing device (1) delimiting an area (2) for mixing milk (35) from a milk reservoir (3) and gas (49), comprises a supply arrangement (4) of pressurized gas.

Abstract: A liquid food fountain comprises a center barrel having a top opening and a bottom opening and a plurality of stackable modules (16, 14, 12, 10) adapted for a slip fit on the center barrel (20). Each module has a tier (16) extending around the center barrel (10). A liquid collector (24) is adapted to be placed below the modules. An auger (34) assembly is adapted to fit inside the center barrel to carry liquid entering the center barrel at the bottom opening to the top opening. A drive module is connectable to the auger assembly. The described parts can be assembled for use and disassembled for cleaning and storage.

Abstract: A butter making appliance adapted and configured for countertop operation includes a churning vessel having an open end through which cream may be introduced and butter may be withdrawn, the open end having a lid removably mountable thereto, the churning vessel being removably mountable to a motor-driven reciprocating drive housed within a housing, the drive being adapted and configured to drive the churning vessel in reciprocal motion, whereby the reciprocal motion of the churning vessel agitates cream contained therein causing it to convert to butter. Alternate embodiments include means for introducing at least one dwell period in each cycle of reciprocating motion to increase cream-to-butter conversion efficiency.

Abstract: The object of the present invention is to provide a continuous curding machine for tofu products, designed to be capable of manufacturing clean tofu products in that it will not cause a leakage of soymilk and seams and/or wrinkles on the tofu, sanitary and simple in mechanism, easy to perform transport of tofu to following processes, and capable of forming a deep coagulation compartment so as to enable “tatedori” (taking the depth of the coagulation compartment to be the longest side of the tofu). The machine is equipped with the conveyor belt C that transports coagulating coagulant-added soymilk as well as with a concave member 10 disposed underneath the belt. The belt C is conveyed as it is shaped into concave in accordance with the form of the said concave member 10 disposed underneath, and forms a coagulating compartment 10a, 10b.

Abstract: The present invention relates to a frozen confectionery product and to a method of manufacturing same. It furthermore relates to an apparatus for manufacturing a frozen confectionery product by rotary vertical extrusion. Said apparatus comprises a nozzle (14) at least one ice-cream passage (20, 22) with at least one inlet port (24, 26) and an outlet port (28), and at least one chocolate passage (30, 32) with respectively an inlet port (34, 36) and an outlet port (38, 38?). The outlet ports are provided in the nozzle (14) and have elongated cross-sections, and each chocolate outlet port (38, 38?) extends in parallel to an ice cream outlet port (28), so as to form annular or helical chocolate layers upon rotation of the nozzle and the container with respect to each other.

Abstract: The present invention relates to a milk-frothing unit comprising a frothing chamber, a suction portion which leads into the frothing chamber and an outflow which leads out of the frothing chamber, the frothing chamber, the suction portion and the outflow being configured such that milk can be suctioned in via the suction portion and guided into the frothing chamber and can be frothed up therein with gas and/or steam, in particular air and/or water vapour, which is supplied to this frothing chamber and in that the milk-froth mixture resulting from the frothing can be discharged out of the frothing chamber via the outflow, characterised in that the frothing chamber, the suction portion and the outflow are configured and disposed such that the milk to be suctioned in and the discharged milk-froth mixture can be guided in a circulation.

Abstract: For the production from a liquid food of an at least partially foamed food, in particular at least partially foamed milk or a milk product, the liquid food, which is contained in a container (1) or a capsule-type formation, is expelled from the container or the capsule, and at least partially foamed and subsequently expelled by generating an at least partially turbulent flow.

Abstract: A milk froth machine includes a base and a top cover. A heating element is electrically connected to a controller mounted in the base. First and second electric connectors are respectively mounted to the base and top cover and electrically connected to the controller. The first and second electric connectors are coupled together when an agitator on the top cover is aligned with a supporting top face of the base. A motor is mounted in the top cover and electrically connected to the second electric connector. A container can be placed on the supporting top face with the agitator extending into the container and with the first and second electric connectors electrically coupled together. The controller controls the motor to drive the agitator to agitate milk in the container to form milk froth or controls the heating element to heat the milk.