Abstract: Disclosed in an embodiment of the present application is a mixing apparatus, mixing machine, and cooking utensil. A mixing apparatus that can be fitted to an electric motor assembly. The electric motor assembly is able to drive the mixing apparatus to rotate for mixing food ingredients. The mixing apparatus comprises a connection part, stirring rods extended from the connection part and stirring bars. The positions at which the stirring bars are fitted to the stirring rods can be adjusted based on the type and quantity of food ingredients to increase mixing uniformity.

Abstract: An inventive solution directed to the production and lamination of pasta filata type cheese ribbons, such as mozzarella, provolone and blends thereof by concurrently and continuously pulling, stretching, cooling, and molding cheese through a series of channels, preferably elongated in nature, having enclosed cavities of particular negative dimension for molding purposes. The cheese is cooled by indirect heat transfer through thermal conductive walls of the elongated channels. The cheese is allowed to set as it is formed within the cooling and molding channels. As the cheese is pulled through and out of the distal end of the elongated channels, the series of released cheese ribbons are combined and pulled through a second series of compression channels by which multiple ribbons are compressed together to form larger laminated strips ready for immediate packaging, storage or further processing.

Abstract: A plant for heat treating heat-sensitive fluid foodstuffs an infusion chamber in which the fluid foodstuff is subjected to a heat treatment by a feeding of steam, and a fluid foodstuff inlet connected to a plurality of openings at the top of the infusion chamber for creating a plurality of essentially downwardly directed separate fluid foodstuff jets. The infusion chamber has a bottom section configured to collect the fluid foodstuff from the jets. The bottom section has an outlet opening at the bottom of the infusion chamber for allowing the collected fluid foodstuff to exit the infusion chamber. The outlet opening is seamlessly connected to the inlet of a pump. A cooling jacket surrounds the bottom section for cooling the bottom section. The cooling jacket extends all the way down to the pump.

Abstract: A cooking system for cooking a product flow utilizing steam. A supply of steam is provided at a supply pressure that is regulated by a control unit to a regulated pressure. The supply of steam is provided to a plurality of steam injection cookers which are positioned within a product supply pipeline that receives a product flow. The product flow is cooked as the product flow passes through the product supply pipeline and the plurality of cookers. Each of the steam injection cookers includes a steam modulator that controls the amount of steam injected. By regulating the steam pressure and the steam modulator, the control unit can modify the amount of shear created within the product flow and control the temperature of the fluid. The cooking system further includes a clean-in-place system that can inject a cleaning solution into the steam supply pipeline and the plurality of steam injection cookers.

Abstract: A gas furnace according to an embodiment of the present disclosure includes: a mixer for mixing air and a fuel gas, which are introduced through an intake pipe and a manifold, respectively, to form a mixture; a mixing pipe through which the mixture, having passed through the mixer, flows; a burner assembly for producing a combustion gas by burning the mixture having passed through the mixing pipe; a heat exchanger through which the combustion gas flows; an exhaust pipe through which an exhaust gas, as the combustion gas having passed through the heat exchanger, is discharged outside of the gas furnace; and an inducer for inducing a flow of a fluid through the intake pipe, the mixer, the mixing pipe, the burner assembly, the heat exchanger, and the exhaust pipe. In this case, the mixer has a front end connected to the intake pipe, a rear end connected to the mixing pipe, and a side surface connected to the manifold.

Abstract: A machine for making liquid or semi-liquid food products, including: a first processing container for processing a basic liquid or semi-liquid product and defining a processing chamber; a stirrer positioned inside the first processing container; a thermal system including a heat exchanger, associated with the first processing container; at least one sensor, configured to measure an operating parameter of the machine; a processing and control unit, operatively connected to the at least one sensor and including a module for receiving and transmitting data captured by the sensor, wherein the module for receiving and transmitting data is configured to transmit data captured by the sensor to a “smart contract” program.

Abstract: An electromagnetic cooking device and method of controlling the same is provided herein. The cooking device has a cavity in which a liquid is placed and a plurality of RF feeds configured to introduce electromagnetic radiation into the cavity for heating the liquid. A controller is provided and is configured to: analyze forward and backward power at the plurality of RF feeds to calculate efficiency; determine and monitor a coefficient of variation of the efficiency; detect a specified temperature of the liquid based on changes in the coefficient of variation; and adjust a power level of the electromagnetic radiation in response to detection of the specified temperature.

Abstract: Disclosed are a yogurt fermenter and a method for automatically controlling the temperature of the yogurt fermenter. The yogurt fermenter and the method for automatically controlling the temperature of the yogurt fermenter, according to the present invention, can optimally ferment a fermentation material contained in a fermentation container by appropriately controlling a heating value of a heating element by a controller depending on a fermentation step of the fermentation material. In particular, considering the characteristics of the fermentation material which gradually decrease in fluidity as the fermentation progresses, the amount of heat generated by the heating element is controlled, and the fermentation material does not stick to a heating part, so that a user can easily clean the heating rod after the fermentation is completed.

Abstract: The method prevents or inhibits, during a heating process, burning in a food heating device (20) of a flowable food substance against a heating surface (6) delimiting or contained in a device's cavity (21) that contains the food substance. The heating device comprises an agitator (4) movable in the cavity (21). The method includes the steps of: introducing the flowable food substance into the cavity (21); heating the heating surface (6) and moving the agitator (4) at an agitator speed (41,42) to generate in the cavity (21) a flow of the food substance over the heating surface (6) and in contact therewith; and disturbing the flow of the food substance to break and/or causing asymmetric flow of the food substance in the cavity (21).

Abstract: A kneading channel is provided with an inlet end which is open to receive curd to be kneaded and an outlet end which is open to dispense the curd; a pair of counter-rotating mutually opposite motorized augers, arranged side by side in the kneading channel, move the curd toward outlet end; steam injector elements are opened in the kneading channel; a kneading chamber, which receives the curd from the outlet of the kneading channel, accommodates a motorized spindle with a vertical axis which has rotating arms that cooperate with the fixed arms.

Abstract: A cheesemaker with a container interior in the form of a cheese vat or cheese kettle, which rotatably incorporates a driven agitator with at least one agitating and cutting blade. The cheesemaker is to be simple in structural design and easy to operate, and also satisfy strict hygiene requirements. This is achieved by providing the agitating and cutting blade with a window that can be detached therefrom, and moved relative to the agitating and cutting blade.

Abstract: Using a steam lance, the water vapor and compressed air are supplied to the milk via two pipelines which are separated from one another up to the outlet from the steam lance, wherein only steam is supplied through the outer pipeline at a vapor velocity necessary for breaking up the protein molecules of the milk, whereas a steam-air mixture is supplied through the inner pipeline to enrich the milk with the necessary air proportion, and is only mixed with the steam from the outer pipeline in the milk to be frothed. The steam lance includes the two pipelines arranged coaxially to one another, and an end piece which separates them from one another in the outlet area and has outlet openings for the two media, the steam and the steam-air mixture, designed as radial nozzles which are inclined horizontally and also relative to one another.

Abstract: A beverage production device prepares a beverage from a beverage concentrate contained in a receptacle. The beverage production device includes a support member for supporting the receptacle, a plate member arranged vertically to the support means, the plate member including at least four outlet nozzles for injecting a fluid jet into the receptacle. A liquid supply member is connected to the outlet nozzles, and at least two of the outlet nozzles are designed to direct a fluid jet to an inner side wall of the receptacle and are arranged at different angles with respect the vertical. At least two of the outlet nozzles are designed to direct a fluid jet to the bottom of the receptacle and are arranged at different angles with respect to the vertical.

Abstract: Certain embodiments of the present invention include a retainer, a lid, and a sensor, where the sensor is configured to detect information about the retainer, the lid, or the contents in the retainer. The sensor also may be configured to communicate with an internal or external computer system, thereby facilitating showing the detected information as a representation via a display element. In certain embodiments, the system may include an action element such as an open/close lid opening assembly configured to permit automatically or manually opening or closing a drink aperture or another type of dispensing aperture.

Abstract: A method and device to treat liquid to reduce the amount of microorganisms in the liquid to a preselected level and/or to mitigate the growth of microorganisms are disclosed. Utilizing the method or device, liquid product is sprayed into a cavity of a reactor using a nozzle that produces a flat spray to provide means for efficient heating and treatment of the liquid.

Abstract: Device (1) for frothing a liquid, comprising a chamber (10), which chamber comprises a supply tube (11) for supplying the liquid to be frothed and frothing gas, and comprises a substantially round outlet tube (12) provided at the bottom of the chamber. The outlet tube being arranged for letting out a mixture of the liquid and the frothing gas, i.e. the liquid in a frothed state, and for letting out excess frothing gas. The chamber (10) is cylinder-shaped and the supply tube (11) has a tangential arrangement with respect to the chamber (10) and is provided at a height h from the bottom of the chamber. The ratio of the value of the height (h) of the supply tube and the height (H) of the chamber is in a range between 0.2 to 0.7, and the ratio of the value of the diameter of the outlet tube (d) and the value of the diameter (D) of the chamber is in a range of 0.6 to 0.95. This device provides for a high quality of milk froth without excessive or insufficient foam formation or very coarse foam bubbles.

Abstract: The apparatus for providing milk for a coffee maker comprises a milk container having a base container for receiving the milk and a lid disposed on the base container, and at least one tube element, wherein the respective tube element protrudes into the base container and has an inlet opening for the milk, said inlet opening being in fluid connection with an outlet opening for the milk disposed on an upper side of the lid. An elastic sealing collar surrounding the outlet opening is disposed at the outlet opening. A docking system for docking to the milk container comprises a docking piece, which can be brought into a top position and a bottom position, wherein the docking piece has at least one opening for receiving the milk on an underside. If the docking piece is in the top position, the docking piece has no contact with the sealing collar and the sealing collar is shaped such that at least one section of the sealing collar protrudes upward above the respective outlet opening.

Abstract: The invention concerns a process for the treatment of heat-sensative fluid food products (P) in a UHT system (1), particularly dairy such as milk, cream, milk protein concentrate. The invention has the task, in a UHT system whose basic structure using an infusion chamber is described in [4], of ensuring an equal and constant dwell time as well as an equal and constant temperature trend for the entire treated food product downstream of an outlet of a mechanism in which the food product is subjected to direct heating by the introduction of steam, and to minimize fouling during heat maintenance of the food product in this area. This is achieved using process technology in that: The heated food product (P*) upstream of its heat main undergoes a predetermined pressure increase (?p) at a predetermined, unchanging location, and The pressure level upstream of the location before the relief lies above the pressure upstream of the location before the pressure increase (?p) (FIG. 1).

Abstract: A system for treating edible fluids under high pressure to reduce microorganisms. The system comprises a high pressure housing having an interior chamber containing two parallel flexible bladders adapted to hold the fluid to be treated under high pressure within the confines of the chamber. A pressurizing fluid fills the interior chamber outside the bladders. When one bladder is filled the other bladder is collapsed. In operation pressure is exerted throughout the interior chamber by means of the pressurizing fluid for a period sufficient to reduce microorganisms in the fluid within the filled bladder. Pressure will be released and the collapsed bladder will then be filled with an edible fluid causing treated fluid to be removed from the first bladder due to expansion caused by the filling of the second bladder such that the first bladder is collapsed. The process can then be repeated.

Abstract: A process comprises concentrating a whey composition to at least about 75 weight % solids in one or more evaporators connected in series to form a concentrated whey composition, wherein at least one of the evaporators comprises an evaporator configured to agitate the whey composition within the at least one evaporator, crystallizing at least a portion of the lactose in the concentrated whey composition in a crystallization cascade comprising one or more crystallizing stages to form an at least partially-crystallized whey composition and drying the at least partially-crystallized whey composition to form a dried whey product.

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: The invention relates to a claimed device (1) for producing milk foam and/or warmed milk, comprising a steam supply line (2) that has a steam supply opening (3), said steam supply (2) comprising a tapering first nozzle (4) for obtaining a suction effect in order to suck in milk at a suction opening (5) which is arranged in said first nozzle (4). The device (1) additionally comprises an air supply device (8) for supplying air into the steam supply line (2) through an air supply opening (9). Said steam supply line (2) comprises a tapering second nozzle (10) to obtain a suction effect at the air supply opening (9) which is arranged in the second nozzle (10), and the first nozzle (4) is arranged downstream of the second nozzle (10) with regard to the steam flow direction.

Abstract: The present invention relates to a milk frothing device that is capable of controlling foam volume, In particular, the milk frothing device includes a container with a cover, a stirrer disposed within the container, a motor for rotating the stirrer forward or backward, a set of rotation control elements for controlling the rotation direction of the motor and a base containing a heating element, a circuit board and a temperature sensor, the base attachable to the container. This invention discloses a device with a simple structure. The container does not contain any electric components and may be separated from the base which makes it easy and convenient for use and cleaning. This invention discloses a method for making foam with different volume through changing the rotating direction of the stirrer. Different foam volume may be generated to cater individuals' quest for texture and taste of drinks.

Abstract: The present invention relates to a milk frothing device that is capable of controlling foam volume. In particular, the milk frothing device includes a container with a cover, a stirrer disposed within the container, a motor for rotating the stirrer forward or backward, a set of rotation control elements for controlling the rotation direction of the motor and a base containing a heating element, a circuit board and a temperature sensor, the base attachable to the container. This invention discloses a device with a simple structure. The container does not contain any electric components and may be separated from the base which makes it easy and convenient for use and cleaning. This invention discloses a method for making foam with different volume through changing the rotating direction of the stirrer. Different foam volume may be generated to cater individuals' quest for texture and taste of drinks.

Abstract: A milk frothing appliance (1), comprising:—a water reservoir (160);—a steam generator (200);—a milk frothing device (180) that is fluidly connected to the steam generator (200); and—a hand pump (130) that is fluidly connected to both the water reservoir and the steam generator, comprising a manually operable actuator (220) that is moveable between a first actuator position and a second actuator 138 position, and that upon movement from the first actuator position into the second actuator position causes displacement of fluid from the water reservoir to the steam generator (200).

Abstract: A method for making liquid and/or semi-liquid food products from liquid and/or semi-liquid base products comprising the steps of: preparing a container for supplying the base products, a container for processing the base products and a duct connecting the supplying container to the processing container and having at least one deformable portion; transferring the liquid base products through the connecting duct from the supplying container to the processing container; measuring a deformation value of said deformable portion of said connecting duct; controlling said supplying of the liquid base products through said connecting duct, from the supplying container to the processing container as a function of the measured value of deformation of the portion of the connecting duct.

Abstract: A robot milk bar as a modular technology which can be either operated as a stand-alone system installed in a modified sea freight containers and/or can be partly or totally installed and operated in any convenient shopping mall and/or shopping centers. The robot milk bar contains a milk processing line wherein the basic original milk products are made, while the distribution is ensured by an embedded robot filling, packing and vending line, in which an industrial robot prepares and distributes final milk products. The milk products are either distributed directly to consumers in own retail store/restaurant, or redistributed to retail outlets. The robot milk bar is unique in having its own retail store/restaurant where consumers can buy and consume milk and milk products via a user-friendly automatic ordering system and served by a robot.

Abstract: Press machine for producing mozzarellas having a substantially two-dimensional geometry, comprising a station for sorting preformed balls of mozzarella and obtained with a milk-based paste and a press station for shaping said preformed mozzarella balls in pieces of mozzarella having a substantially two-dimensional geometry, said press station comprising an alveolar plane defining at least one alveolar seat suitable for at least one of said preformed balls of mozzarella and coming from said sorting station, also comprising at least one pressing element that is mobile between a resting position, wherein said pressing element is located distant from said alveolar plane for arranging said preformed ball of mozzarella in said alveolar seat, and a pressing position, wherein said pressing element is located above said alveolar seat for pressing said preformed ball of mozzarella. Furthermore, a production process using the above press machine for producing mozzarella having a substantially two-dimensional geometry.

Abstract: A steam wand for coffee machines is provided with a steam dispensing head that is centrally provided with a blind axial conduit that feeds one or more dispensing nozzles that end on the outside of the head and are provided with a tangential sloping direction with respect to the cylindrical conduit.

Abstract: A device for producing a cheese starting material milk is disclosed. The device includes a first centrifugal separator that separates milk into a cream fraction and a skim milk fraction, a microfilter that separates the skim milk fraction info a permeate and a retentate, a second centrifugal separator that separates the retentate into a clean fraction and a high bacteria content sludge, and a means for returning the clean fraction to the microfilter. The cream fraction and the permeate are combined to obtain the cheese starting material milk.

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 device for discharging milk and/or milk froth, including a pump to convey milk from a container, a flow-heater, and an output for discharging milk, embodied cooperating with each other such that milk conveyed via the pump and heated via the flow-heater can be discharged from the output. At least one steam generator is provided cooperating with the flow-heater such that downstream in reference to the flow-heater and upstream in reference to the output, steam can be fed to the milk for an additional heating step. An air valve to create milk froth is provided, and the air valve is openable to introduce air upstream in reference to the flow-heater.

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 food processing vat is provided with a zoned heat transfer system that includes a heat exchanger with a baffle that extends between a pair of spaced apart sheets. The baffle directs a flow of a heat transfer fluid through a void space between the sheets of the heat exchanger. The heat exchanger may also include multiple spaced apart posts that extend through the heat exchanger and around which the heat transfer fluid can flow. The posts and/or baffle may be defined by welded points of joinder between the sheets, and the sheets may be inflated to provide the space therebetween, such that the posts and/or baffles extend as webs of material that connect the sheets of the heat exchanger.

Abstract: A device for discharging milk and/or milk froth, including a pump to convey milk from a container, a flow-heater, and an output for discharging milk, embodied cooperating with each other such that milk conveyed via the pump and heated via the flow-heater can be discharged from the output. At least one steam generator is provided cooperating with the flow-heater such that downstream in reference to the flow-heater and upstream in reference to the output, steam can be fed to the milk for an additional heating step.

Abstract: A machine for the homogenization and thermal treatment of liquid and semi-liquid food products comprises, in combination: a tank for containing the food products; electric first heating means, operating on the food product to heat it and so thermally treat it; a heating plant with thermodynamic cycle comprising at least a first heat exchanger; second heating means comprising said first heat exchanger, operating on the food product to heat it and so thermally treat it.

Abstract: An apparatus for making cheese including a whey conduit, a milk conduit, and a heat exchange device between the whey conduit and the milk conduit. Preferably, the heat exchange device includes a heat transfer circuit including a heat transfer conduit, heat transfer medium in the heat transfer conduit, a whey heat exchanger between the whey conduit and the heat transfer conduit, and a milk heat exchanger between the heat transfer conduit and the milk conduit. A thermal storage device can be in thermal contact with the heat exchange device to allow heat energy from the whey to be accumulated and stored for future use in heating incoming milk. The thermal storage device includes a thermal storage conduit, a thermal storage heat exchanger between the heat exchange device and the thermal storage conduit, thermal storage medium in the thermal storage conduit, and a thermal storage tank.

Abstract: A bottle temperature control apparatus includes a main heat-generating band configured to wrap around a bottle. The band is provided with at least one heater, a temperature sensor, a controller configured to activate the heater when the temperature measured by the sensor drops below a predetermined temperature range and deactivate the heater when the temperature measured by the sensor rises above the predetermined temperature range. The band further includes an electrical connector for connection to a supplemental heat-generating band.

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: A device for supplying milk from a storage tank to a dispensing element, having a supply line with an inlet end which is detachably connected to the storage tank, to improve the cleaning of such a device. A cleaning device is provided for the supply line, the cleaning device containing a hot water and/or water vapor outlet having a connection device for the detachable connection of the inlet end of the supply line.

Abstract: An apparatus for making cheese including a whey conduit, a milk conduit, and a heat exchange device between the whey conduit and the milk conduit. Preferably, the heat exchange device includes a heat transfer circuit including a heat transfer conduit, heat transfer medium in the heat transfer conduit, a whey heat exchanger between the whey conduit and the heat transfer conduit, and a milk heat exchanger between the heat transfer conduit and the milk conduit. A thermal storage device can be in thermal contact with the heat exchange device to allow heat energy from the whey to be accumulated and stored for future use in heating incoming milk. The thermal storage device includes a thermal storage conduit, a thermal storage heat exchanger between the heat exchange device and the thermal storage conduit, thermal storage medium in the thermal storage conduit, and a thermal storage tank.

Abstract: A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat in the butter to react in a maillard reaction to form a brown butter product. The system may use one or more of a heating vessel, an evaporator and a reaction vessel to form the brown butter in the continuous process. A brown butter product derived from butter includes reacted solids non-fat particulates from a maillard reaction suspended by nascent fat crystals nucleated about the reacted solids non-fat particulates and by large fat crystal structures joined to the nascent fat crystals.

Abstract: The invention relates to a method of extending the production time of a pasteuriser. The pasteuriser is of the type which includes a plate heat exchanger with a number of sections, of which at least one section consists of regenerative section. The method comprises raising the temperature in the downstream part of the regenerative section to a temperature above 50° C., during a certain predetermined period of time and at regular intervals. During normal production, a part quantity of the product which passes downstream of the regenerative section is shunted past the regenerative section. At the regular intervals and during the predetermined period of time, a part quantity of the product which passes upstream of the regenerative section is shunted past the regenerative section. At the same time, all product passes the downstream part of the regenerative section during the predetermined period of time.

Abstract: The present invention provides an appliance for preparing frothed or mixed beverage. In one embodiment, the appliance comprises a removable transparent or translucent liquid food container, and a stirrer and stirrer holder that are positioned inside the liquid food container. The stirrer includes magnetic elements so that it can be driven magnetically by a motor without any physical linkage.

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: Compact machine for making cheese, other milk-derivatives and tofu comprising a shell (1) in which an impermeable basin (3) is inserted, a collecting container (2) in which a permeable basket (6) is inserted for collecting the product and a support structure comprising a lower base member (10) having two side arms (8). The machine comprises, furthermore, a motor (7) integral to the shell (1) for operating a stirring member (5), and heating means (4) adapted to heat to various temperature the content of the basin (3). The basin (3) and the permeable basket (6) are open and coupled with respect to each other, in a releasable way, one against the another. The coupled basin (3) and the permeable basket (6) are adapted to be integrally rotated, in order to be moved alternatively between a first position (A), where the basin (3) is down and the basket (6) is up, and a second position, where the basket (6) is down and the basin (3) is up.

Abstract: The invention relates to a method for producing foamed milk. The method comprises passing milk from a bag-in-box container 1 through a conduit 3 by means of a pump 4 and heating the milk by passing it through a continuous-flow heater 5. At the end of the conduit 3, the milk is whipped to foam by an impeller in a mixer bowl. The invention also relates to a system for producing foamed milk. The system comprises a conduit 3, a heater 5, a pump 4 and a mixer bowl 7 with an impeller 8.

Abstract: An appliance for the treatment of a liquid food comprises a container (2) for the liquid food, a support (3) for the container (2), a cover (4) to close container (2), a hermetically sealed chamber (6) within the cover (4), a tool (5) rotating inside the container (2) for the treatment of the liquid food, a primary electrical winding (9) held by the support (3) and suitable to transfer energy by magnetic induction to a secondary electrical winding (7) positioned inside the hermetically sealed chamber (6), and a motor (8) driving the rotation of the tool (5) positioned within the hermetically sealed chamber (6) and electrically powered by the secondary winding (7).

Abstract: The present invention is directed to a system for treating milk and colostrum. The system includes a circulation pump and piping system, a heat exchanger for adjusting and/or maintaining milk temperature, and an ultraviolet light treatment device that treats the milk.