Bacterial prevention in low acid beverages

Abstract

Shelf-stable packaged low acid-beverages and methods for the same are disclosed. The shelf-stable packaged low acid beverage may include a container and a liquid low acid beverage disposed and sealed in the container. The liquid low acid beverage may include oxygen dissolved therein in an amount sufficient to prevent growth of bacteria, such as Clostridium botulinum or other bacteria such as Psychotrophs or lactic bacteria. The method may include dissolving the liquid low acid beverage into the container, dissolving oxygen and / or nitrogen into the low liquid beverage disposed in the container, and sealing the container. The container and the liquid low acid beverage may define a headspace disposed in the container. The oxygen may be present in the headspace in an amount greater than 0%, or greater than or equal to about 12%, based on the volume of the headspace.

Description

BACTERIAL PREVENTION IN LOW ACID BEVERAGESTECHNICAL FIELD

[0001] This following description generally relates to inhibiting growth of bacterium in low acid beverages, such as coffee and / or milk products. Particularly, the following description relates to systems and methods for inhibiting bacteria, such as, Clostridium botulinum (C. bot), lactic acid bacteria, pyschrotrophic bacteria and other bacteria which causes spoliation or safety concerns. The foregoing is applicable in a variety of liquids which can be ingested such as in beverages having a relatively low acid content, such as nitro coffees, cold brew coffees, teas, milk, and the like.BACKGROUND

[0002] Iced coffee has risen in popularity over the last decade. Iced coffee is standard hot brewed coffee that is chilled or served over ice. An alternative to iced coffee is cold brew coffee. As compared to standard hot brewed coffee, cold brew coffee has a delicate flavor profile that is less acidic than hot brewed coffee. For this reason, some prefer cold brew coffee over hot brew coffee.

[0003] Recently, nitrogen infused cold brew coffee products have become popular, especially in single use cans. Nitro cold brew (NCB) coffee is an emergent food trend for ground, roasted coffee beans filtered slowly (steeped) through a cold, room temperature, or hot-bloom water brewing process for 8 or more hours (upper range ~36 hours). The beverage is stored anaerobically in cans or stainless steel kegs, and charged with nitrogen gas. The nitrogen gas infusion may be similar to the nitrogen widgets used for canned Guinness beer, and imparts small bubbles to the beverage which do not easily dissolve in water. This results in a creamy frothy head, imparting sweetness, less acidic taste and giving a fuller, thicker mouth feeling to NCB beverages when compared to regular coffee brews. Since the single use can product is relatively new, food safety requirements have been evolving.

[0004] Cold Brew Coffee spoilage is characterized by undesirable coffee characteristics identified as increasing acidity, off notes, and dull flavor which result in a souring over time that is accompanied by aroma changes which typically involve decreasing coffee aromas and eventually resulting sour aroma notes. Typical home brews may last 14-30days in refrigeration, while industrial large-scale brewers are achieving about 90 days in cans and bottles in refrigerated storage conditions. However, 90 days shelf-life for a commercial product limits its distribution channels and its availability in certain markets.

[0005] Recently, it has been discovered that growth of certain bacterium can be a problem in these products. Particularly, Clostridium botulinum (C. bot) has become a concern to both producers and regulators. The Food and Drug Administration (FDA) has become concerned with C. bot in cold brew coffee products. Current FDA guidelines on the prevention of C. bot in chilled products provide for several ways to inhibit growth. These processing guidelines for products with more than 10 day shelf-life include: a heat treatment of 90°C for 10 minutes or equivalent lethality at the slowest heating point in the food; a pH of 5.0 or less throughout the food and throughout all components of complex foods; a minimum salt level of 3.5% in the aqueous phase throughout the food and throughout all components of complex foods; a water activity (aw) of 0.97 or less throughout the food and throughout all components of complex foods; a combination of heat and preservative factors which can be shown consistently to prevent growth and toxin production by non-proteolytic C. botulinum.

[0006] Thus, the existing guidelines that can be applied to a beverage include adding salt to a 3.5% salinity, producing a more acidic product (pH below 5.0), and heating the product in the packaging to 90° C or higher for 10 minutes.

[0007] All of the foregoing, although capable of inhibiting C. bot growth in cold brew nitro coffee, have the downside of altering the flavor profile of the product, which may result in an unsatisfactory taste to the consumer.

[0008] For example, heat can leave the cold brew coffee with a bitter and yeasty taste and a nitrogen dosed can has pressure limitations to the can due to the existing positive pressure already in that can at chilled temperatures. Salt is not an option as it would alter the flavor and, while it may be possible to increase the acidity, this has the downside of departing from the flavor profile that makes nitrogen infused cold brew coffee a popular product. Cold brew coffee typically has a pH range of 5.5-6.5 and since the pH scale is logarithmic, a significant amount of acid would need to be added to get the beverage below pH 5.0.

[0009] US 2017 / 0231245 discloses a ready-to-drink cold brew coffee product with a shelf-life up to one year without refrigeration before consumption. However, the method of preparation involves heating a cold brewed mixture to a temperature of less than 100° C forless than 1 minute to thereby form a pre-fill coffee composition. After heating, the method includes pouring and increasing a temperature of the pre-fill coffee composition to at least 82.2° C and holding the coffee composition at the temperature of at least 82.2° C. for at least 30 seconds to form a filled coffee composition. As mentioned, this has the potential to affect the flavor profile of the cold brew. Moreover, the method does not address nitrogen dosing of the coffee.

[0010] The nitro coffee industry has generally believed that the addition of the nitrogen is not only important to provide for the gentle bubbled profile of the beverage but to also displace oxygen to inhibit growth of bacteria - particularly aerobic bacteria. Thus, the industry has generally tried to avoid oxygen within the canned coffee product. Oxygen also has another downside in that its presence generally limits shelf-life in that the food processing industry often tries to remove oxygen in order to prolong shelf-life.

[0011] Thus, both the food industry and the more niche nitro brew industry has sought to avoid oxygen. However, this lack of oxygen actually encourages C. bot growth as the bacterium thrives in an anaerobic environment.

[0012] Many of these problems also exist in hot brew coffee which is chilled and packaged. To solve the C. bot problem, many packaging facilities will use retort processing which is a very high heat, typically in the range of 225 deg F or more. This processing will often ruin the flavor profile of the coffee which results in needing higher quantities of sweeteners or flavoring to make the end product taste good. Retort processing is also relatively expensive compared to lower temperature pasteurization at e.g. 165 deg F at least because lower temperatures require less heat (energy).

[0013] Therefore, there exists a need for a coffee product whether hot or cold brew coffee along with a processing method and system that inhibits C. bot growth while preserving the flavor profile and at the same time providing for suitable shelf-life and longevity of flavor.

[0014] There further exists a need for other ingestable liquids to have improved shelf life and / or flavor profiles by inhibiting or preventing growth of other bacteria causing spoliation such as Psychrotrophs, Lactic Acid based bacteria and other anaerobic and aerobic bacteria.

[0015] There further exists a need for methods of manufacturing coffee products and nitro coffee products, whether cold brewed, hot brewed, or iced, that inhibit C. bot growth and provide for suitable shelf-life of the packaged product.

[0016] There exists a need for flavored coffee and nitro brew coffee that is shelf stable for greater than 90 days.

[0017] There exists a need for coffee products that are shelf stable for greater than 90 days.

[0018] There exists a need for other low acid beverage and ingestable liquid products with enghanced shelf life including tea or milk products with enhanced shelf life, particularly extension of shelf life on the order of 5%, 10% or 15% or greater, particularly in milk products both refrigerated and shelf stable products.BRIEF SUMMARY

[0019] This following is intended merely to introduce a simplified summary of some aspects of one or more implementations of the subject matter discussed herein. Further areas of applicability of the subject matter will become apparent from the detailed description provided hereinafter. This summary is not an extensive overview, nor is it intended to identify key or critical elements of the present teachings, nor to delineate the scope of the subject matter. Rather, its purpose is merely to present one or more concepts in simplified form as a prelude to the detailed description below.

[0020] The foregoing and / or other aspects and utilities described herein may be achieved by providing a shelf-stable packaged low acid beverage. The shelf-stable packaged low acid beverage may include a container and a liquid low acid beverage disposed and sealed in the container. The liquid low acid beverage may include oxygen dissolved therein in an amount sufficient to prevent growth of various bacteria including Clostridium botulinum, Lactic acid bacteria, Psychrotrophs and others. The container is preferably pressurized with oxygen or oxygen and one or more non oxygen gasses, for example at 20PSI or more absolute pressure (latm plus about 5 psi), 25PSI or more absolute pressure, 30PSI or more absolute pressure. The container and the liquid low acid beverage may define a headspace disposed in the container. The oxygen may be present in the headspace in an amount greater than or equal to about 12%, based on the volume of the headspace.

[0021] In one aspect, oxygen may be present in the headspace in an amount of from greater than or equal to 12% to less than or equal to about 100%.

[0022] In one aspect, oxygen may be present in the headspace in an amount of from greater than or equal to 15% to less than or equal to about 60%.

[0023] In one aspect, oxygen may present in the headspace in an amount of from greater than or equal to 20% to less than or equal to about 30%.

[0024] In one aspect, oxygen may present in the headspace in an amount of from greater than or equal to 30% or more, 40% or more 50% or more, 60% or more, 70% or more, 80% or more, 90% or more or about 100%.

[0025] In one aspect, nitrogen or other non-oxygen gas or combination of 1-3 nonoxygen gasses may be present in the headspace in an amount greater than or equal to about 20%, based on the volume of the headspace.

[0026] In one aspect, nitrogen or other non-oxygen gas or combination of 1-3 nonoxygen gasses may be present in the headspace in an amount of from greater than or equal to about 20% to less than or equal to 100%, based on the volume of the headspace.

[0027] In one aspect, nitrogen or other non-oxygen gas or combination of 1-3 nonoxygen gasses may be present in the headspace in an amount of from greater than or equal to about 20% to less than or equal to 80%, based on the volume of the headspace.

[0028] In one aspect, nitrogen or other non-oxygen gas or combination of 1-3 nonoxygen gasses may be present in the headspace in an amount of from greater than or equal to about 20% to less than or equal to 70%, based on the volume of the headspace.

[0029] In one aspect, nitrogen or other non-oxygen gas or combination of 1-3 nonoxygen gasses may be present in the headspace in an amount of from greater than or equal to about 20% to less than or equal to 50%, based on the volume of the headspace.

[0030] In one aspect the headspace includes substantially only oxygen or substantially only oxygen and one to three other non oxygen gasses, for example nitrogen, carbon dioxide, nitrous oxide as some examples.

[0031] In one aspect, a volume or mass ratio of the oxygen to nitrogen in the headspace may be from about 1 :0.5 to about 1 :4.

[0032] In one aspect, a volume or mass ratio of the oxygen to nitrogen in the headspace may be from about 1 :0.5 to about 1 :2.

[0033] In one aspect, a volume or mass ratio of the oxygen to nitrogen in the headspace may be from about 1 :0.7 to about 1 : 1.2.

[0034] In one aspect, the low acid beverage may further include one or more of milk, a flavor additive, a carbohydrate sweetener, an artificial sweetener, or a combination thereof.

[0035] In one aspect, the low acid beverage may further include an additional additive selected from the group consisting of milk, a flavor additive, a carbohydrate sweetener, an artificial sweetener, and a combination thereof.

[0036] In one aspect, the shelf-stable packaged low acid beverage may have a pH of greater than or equal to about 4.6.

[0037] In one aspect, the shelf-stable packaged low acid beverage may have a caloric content of from about 0.5 calories / ounce to about 9 calories / ounce.

[0038] In one aspect, the-stable packaged low acid beverage may be free of Clostridium botulinum.

[0039] The foregoing and / or other aspects and utilities described herein may be achieved by providing a method for preparing a shelf-stable packaged low acid beverage. The method may include disposing the liquid low acid beverage into a container; dissolving oxygen into the liquid low acid beverage disposed in the container; and sealing the container under pressure. The container and the liquid low acid beverage may define a headspace disposed in the container. The oxygen may be present in the headspace in an amount greater than or equal to about 12%, based on the volume of the headspace.

[0040] In one aspect, the method may further include contacting liquid nitrogen with the liquid low acid beverage before sealing the container, wherein nitrogen may be present in the headspace in an amount greater than or equal to about 20%, based on the volume of the headspace.

[0041] In one aspect, the method may further include adding one or more of milk, a flavor additive, a carbohydrate sweetener, an artificial sweetener, or a combination thereof to the liquid low acid beverage before sealing the container.

[0042] In one aspect, dissolving oxygen into the liquid low acid beverage may include directing liquid oxygen from a first process gas source to the liquid low acid beverage in the container via a first nozzle.

[0043] In one aspect, contacting liquid nitrogen with the liquid low acid beverage may include directing liquid nitrogen from a second process gas source to the liquid low acid beverage in the container via a second nozzle.

[0044] In one aspect, the low acid beverage may be a milk product such as plant, human or animal milk, including colostrum or milk products.

[0045] The foregoing and other objects are achieved with a packaged low acid beverage, comprising: a container; and a liquid low acid beverage disposed and sealed in the container, the container is pressurized to a pressure of at least 20 PSI absolute pressure, wherein the liquid low acid beverage comprises oxygen dissolved therein in an amount of at least 2ppm. The container and the liquid low acid beverage define a headspace disposed in the container, and oxygen is present in the headspace in an amount greater than or equal to at least about 12%, based on the volume of the headspace and the headspace contains substantially only oxygen or substantially only oxygen and 1-3 non oxygen gasses.

[0046] In some aspects oxygen is present in the headspace in an amount of from greater than or equal to 20%. In other aspects oxygen is present in the headspace in an amount of from greater than or equal to 40%. In still other aspects oxygen is present in the headspace in an amount of from greater than or equal to 60%. In some aspects, nitrogen is present in the headspace in an amount greater than or equal to about 20%, based on the volume of the headspace. In some aspects, the low acid beverage is a milk product and in other aspects the milk product is pasteurized. In still other aspects the amount of oxygen dissolved in the low acid beverage is at least lOppm. In still other aspects, the pressure is at least 25 PSI and the amount of oxygen in the headspace is greater than or equal to 30%. In still other aspects, the packaged low acid beverage maintains a Standard Plate Count (SPC) of 10,000,000 CFU / g or less for more than 14 days, more preferably 18 or more days, even more preferably 21 or more days or even more preferably 25 days or more, 30 days or more, 40 days or more, 50 days or more 60 days or more 75 days or more, 90 days or more, 100 days or more, 120 days or more when stored in refrigerated conditions of 45deg F or less and the milk product has been pasteurized at 70deg c or more. I other aspects, the SPC in the foregoing examples is 5,000,000 CFU / g for the stated period of time, more preferably1,000,000 CFU / g for the stated period of time, even more preferably 500,000 CFU / g or less for the stated period of time, even more preferably 100,000 CFU / g for the stated period of time, yet even more preferably 50,000 CFU / g for the stated period of time, and yet more preferably 20,000 CFU / g for the stated period of time and still more preferably 10,000 CFU / g for the stated period of time. The scope of this disclosure contemplates all permutations of the time periods stated and SPC counts as stated.

[0047] In yet other aspects, the milk product has been pasteurized at lOOdeg c or less in other aspects, the milk product has been pasteurized at 110 deg c or more.

[0048] In certain aspects of any of the foregoing examples, examples herein or combinations thereof the SPC of 10,000 CFU / g or less is maintained for more than 60 days. In other aspects, the SPC of 10,000 CFU / g or less is maintained for more than 90 days. In other aspects, the amount of oxygen in the headspace is greater than or equal to 50%.

[0049] In certain aspects, the milk product is colostrum.

[0050] In yet other aspects, particularly in any of the examples above or herein, the headspace substantially only includes oxygen.

[0051] In other aspects a method for preparing a packaged milk beverage is providing including one or more steps of: providing milk product which has been pasteurized at a temperature between 65 deg c and 100 degrees c; disposing the milk product into a container; adding oxygen into the container; and sealing the container. The and the milk product define a headspace disposed in the container and oxygen is present in the headspace in an amount greater than or equal to about 25%, based on the volume of the headspace.

[0052] In some aspects the step of adding oxygen into the container comprises dissolving oxygen into the milk prior to disposing the milk product into the container. In other aspects, the method includes one or more of, a flavor additive, a carbohydrate sweetener, an artificial sweetener, or a combination thereof to the milk product before sealing the container. In some aspects, dissolving oxygen into the milk product comprises directing liquid oxygen from a first process gas source to the milk product in the container via a first nozzle. In some aspects, oxygen is present in the headspace in an amount greater than or equal to about 50%, based on the volume of the headspace.

[0053] In other aspects a packaged low acid beverage is provided with a container; and milk sealed in the container which milk has been pasteurized at temperatures less than 80deg c, the container is pressurized to a pressure of more than 1 atmosphere and the milk has oxygen dissolved therein an amount of at least 2ppm. The the container and the milk define a headspace disposed in the container. Oxygen is present in the headspace in an amount greater than or equal to at least about 12%, based on the volume of the headspace and the headspace contains substantially only oxygen or substantially only oxygen and 1-3 non oxygen gasses.

[0054] For the avoidance of doubt, all pressures described and claimed herein are absolute pressures unless specifically stated otherwise.

[0055] Further areas of applicability of the subject matter will become apparent from the detailed description provided hereinafter. It should be understood that the detailed description and specific examples, while indicating some typical aspects of the subject matter, are intended for purposes of illustration only and are not intended to limit the scope thereof.

[0056] The recitation herein of desirable objects which may be met by various embodiments of the present description is not meant to imply or suggest that any or all of these objects may be present as essential features, either individually or collectively, in the most general embodiment of the present description or any of its more specific embodiments.BRIEF DESCRIPTION OF THE DRAWINGS

[0057] The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate several embodiments of the subject matter and, together with the description, serve to explain the principles thereof.

[0058] Figure 1 is an illustration of a ready-to-drink infused coffee product disposed in a container that has shelf-life greater than 10 days, according to one or more implementations discussed herein. It is understood that other low acid beverages may be substituted for coffee within this figure.

[0059] Figure 2A is a functional flow diagram showing a method for processing an infused coffee product that inhibits C. bot growth, according to one or more implementations discussed herein. It is understood that other low acid beverages may be substituted for coffee within this figure.

[0060] Figure 2B is a functional flow diagram showing an alternative method for infusing a coffee product, according to one or more implementations discussed herein. It is understood that other low acid beverages may be substituted for coffee within this figure.

[0061] Figure 2C is a functional flow diagram showing an alternative method for infusing a coffee product, according to one or more implementations discussed herein. It is understood that other low acid beverages may be substituted for coffee within this figure.

[0062] Figure 3 is a functional flow diagram showing an alternative method for processing an infused coffee product that inhibits C. bot growth, according to one or more implementations discussed herein. It is understood that other low acid beverages may be substituted for coffee within this figure and that the process may inhibit growth of other bacteria types described herein.

[0063] Figures 4-6 shows exemplary processing calculations for the amount of nitrogen or oxygen in the infused coffee products of Figures 1-3, according to one or more implementations discussed herein.

[0064] Figure 7 illustrates a schematic of an exemplary dosing system, according to one or more implementation discussed herein.

[0065] Figures 8A, 8B and 8C show additional example sealed containers including a headspace and a liquid portion

[0066] Figure 9 provides an example of how colostrum is treated on site at the dairy.DETAILED DESCRIPTION

[0067] This description and the accompanying drawings illustrate exemplary embodiments and should not be taken as limiting, with the claims defining the scope of the present description, including equivalents. Various mechanical, compositional, structural, and operational changes may be made without departing from the scope of this description and the claims, including equivalents. In some instances, well-known structures and techniques have not been shown or described in detail so as not to obscure the description. Like numbers in two or more Figures represent the same or similar elements. Furthermore, elements and their associated aspects that are described in detail with reference to one embodiment may, whenever practical, be included in other embodiments in which they arenot specifically shown or described. For example, if an element is described in detail with reference to one embodiment and is not described with reference to a second embodiment, the element may nevertheless be claimed as included in the second embodiment. Moreover, the depictions herein are for illustrative purposes only and do not necessarily reflect the actual shape, size, or dimensions of the system or illustrated components.

[0068] It is noted that, as used in this specification and the appended claims, the singular forms “a,” “an,” and “the,” and any singular use of any word, include plural referents unless expressly and unequivocally limited to one referent. As used herein, the term “include” and its grammatical variants are intended to be non-limiting, such that recitation of items in a list is not to the exclusion of other like items that can be substituted or added to the listed items.

[0069] Except as otherwise noted, any quantitative values are approximate whether the word “about” or “approximately” or the like are stated or not. The materials, methods, and examples described herein are illustrative only and not intended to be limiting.

[0070] As used throughout, ranges are used as shorthand for describing each and every value that is within the range. It should be appreciated and understood that the description in a range format is merely for convenience and brevity and should not be construed as an inflexible limitation on the scope of any embodiments or implementations discussed herein. Accordingly, the range should be construed to have specifically included all the possible subranges as well as individual numerical values within that range. As such, any value within the range may be selected as the terminus of the range. For example, description of a range such as from 1 to 5 should be considered to have specifically included subranges such as from 1.5 to 3, from 1 to 4.5, from 2 to 5, from 3.1 to 5, etc., as well as individual numbers within that range, for example, 1, 2, 3, 3.2, 4, 5, etc. This applies regardless of the breadth of the range.

[0071] Additionally, all numerical values are “about” or “approximately” the indicated value, and take into account experimental error and variations that would be expected by a person having ordinary skill in the art. It should be appreciated that all numerical values and ranges discussed herein are approximate values and ranges, whether “about” is used in conjunction therewith. It should also be appreciated that the term “about,” as used herein, in conjunction with a numeral refers to a value that may be ± 0.01% (inclusive), ± 0.1% (inclusive), ± 0.5% (inclusive), ± 1% (inclusive) of that numeral, ± 2%(inclusive) of that numeral, ± 3% (inclusive) of that numeral, ± 5% (inclusive) of that numeral, ± 10% (inclusive) of that numeral, or ± 15% (inclusive) of that numeral. It should further be appreciated that when a numerical range is discussed herein, any numerical value falling within the range is also specifically included.

[0072] As used herein, “free” or “substantially free” of a material may refer to a composition, component, or phase where the material is present in an amount of less than 10.0 wt%, less than 5.0 wt%, less than 3.0 wt%, less than 1.0 wt%, less than 0.1 wt%, less than 0.05 wt%, less than 0.01 wt%, less than 0.005 wt%, or less than 0.0001 wt% based on a total weight of the composition, component, or phase.

[0073] All references cited herein are hereby incorporated by reference in their entireties. In the event of a conflict in a definition with a cited reference, the present teachings control.

[0074] The present inventors surprisingly and unexpectedly discovered that elevated or relatively higher concentrations of oxygen significantly improved the coffee flavor as compared to coffee with lower oxygen concentrations. Particularly, as further demonstrated herein, the higher concentrations of oxygen improved or eliminated the sourness, acidity, and acridity in the flavor profile when evaluated by an expert panel. The improvement in flavor was detectable within 24 hours post-pasteurization. It should be appreciated that the unexpected improvement in the flavor profile was observed for low acid beverages that included oxygen as low as 15 psi at the time of canning or manufacture (time = 0). It was further surprisingly discovered that the flavor profile proceeded to improve over the period of testing, which was at least about four (4) weeks. The improvement in the flavor profile was particularly surprising and unexpected since increasing oxygen is expected to degrade the flavor profile based on industry accepted knowledge. While previously studies by the present inventors demonstrated that the inclusion of oxygen at high concentrations maintained the flavor profile and prevented C. bot growth, it was demonstrated that relatively higher oxygen concentrations not only maintained the flavor profile, but significantly improved the flavor profile while preventing C. bot growth. In addition to the foregoing, it was also surprisingly and unexpectedly discovered that the low acid beverages dosed or prepared with both oxygen and nitrogen exhibited the improved flavor profile while also maintaining a pressure more than sufficient for consumer market requirements.

[0075] Furthermore, the present inventors surprisingly and unexpectedly discovered that elevated or relatively higher concentrations of oxygen significantly improved the shelf life and / or flavor of various milk products as depicted in the tabular results as the oxygen was found to inhibit growth of bacteria responsible for causing spoliation and / or degradation of flavor such that in e.g. refrigerated milk, the addition of pressurized oxygen allows the container to maintain a threshold of 10,000,000 CFU / g (or cfu / ml) for significantly longer when compared to headspaces with air at atmospheric pressures or close thereto or nitrogen. In other cases, lactic acid bacterium remains below 10,000 CFU / g in colostrum products which achieves significant improvement in terms of a reduced frequency of pickups of colostrum. For refrigerated plant milks, the threshold of bacteria growth remains under 7,000,000 CFU / g for significantly longer.

[0076] Referring to the Figures, wherein like reference numerals refer to like elements, a ready -to-drink coffee product system 10 is shown generally in Figure 1. Methods of filling a coffee product 12, 112 having suitable shelf-life into the systems 10, 110 are shown in Figures 2A and 3. The ready -to-drink coffee product systems 10, 110 may be useful for beverage applications requiring quality and convenience for a consumer. That is, the ready-to-drink coffee product system 10, 110 may be shelf-stable (i.e., transportable and storable with refrigeration) for an extended period of time. For example, the ready-to-drink coffee product system 10, 110 may be shelf-stable for at least 90 days, at least 120 day, or more. More specifically, the ready-to-drink coffee product systems 10, 110 may include a ready-to-drink coffee product 12, 112 that is flavorful, packaged for convenience, and storable and transportable for up to 153 days, up to 180 days, or more with refrigeration before consumption.

[0077] The methods of filling are effective to produce a stable liquid coffee that has desired and / or improved organoleptic characteristics, qualities, or properties with respect to one or more of taste, flavor, acidity, sourness, acridity, or any combination thereof. In at least one embodiment, the organoleptic properties may remain relatively consistent throughout the shelf-life of the product. As a result, no matter when the coffee is consumed throughout its shelf-life, it will have substantially consistent organoleptic properties from the day it is manufactured, prepared, or made (e.g., day zero) and up to about 180 days or more after manufacture. In another embodiment, the organoleptic properties may significantly improve throughout the shelf-life of the product. As a result, the coffee will have substantially improved organoleptic properties during the shelf-life of the product.

[0078] The coffee product 12, 112 may be provided in a container 14, 114. The containers 14, 114 utilized are not limited. Illustrative containers may be or include, but are not limited to, one or more of a polymeric bottle (e.g., a polyethylene terephthalate [PET] bottle), metallic cans (e.g., aluminum, steel, or the like), bottles prepared from paper, retort pouch, glass, or the like, or any combination thereof. It should be appreciated that the containers 14, 114 may be or include a keg, in some cases a disposable keg. Accordingly, the method of packaging may include packaging the coffee product 12, 112 in the keg.

[0079] Figure 1 illustrates an aluminum can 14 but in other embodiments, a different type of container 114 may be employed, such as a bottle. For example, the can 114 may be a “widget can”. As used herein, the term or expression “widget can” may refer to or include cans having an insert or “widget” attached to the bottom of the can, such as those commercially available from Ball Corporation. Alternatively, the widget can may be or include a floating ball or flattened sphere type widget, such as those used in Guinness®. It should be appreciated that the term “widget” is known or conventional in the brewing industry, and generally refers to small, hollow devices designed to release gas into a beverage upon the opening of the container 14, 114 (e.g., a can or bottle). The widget may typically be charged with nitrogen during a filling process and a pressure drop at the time of opening discharges the nitrogen into the container 14, 114 creating a unique mouth feel and head of foam. Alternatively, the widget may be filled with another inert gas instead of nitrogen. It is envisioned that non-can containers employed in the method may also contain such widgets.

[0080] In some embodiments, the containers 14, 114 may be disposable. The disposable containers 14, 114 may be designed such that the beverage may be consumed or drunk directly from the container 14, 114. In some embodiments, the container 14, 114 may be heat-sealed with a metal-containing seal (e.g., an aluminum-containing lid) 16. In other embodiments, the container 14, 114 may be sealed with a non-metal seal. Illustrative non- metal seals may be or include, but are not limited to, a seal made from polypropylene, polycarbonate, polyethylene, polyethylene terephthalate, or the like, or any combination thereof.

[0081] In some embodiments, the container 14, 114 may hold or define a liquid volume therein. The liquid volume of the container 14, 114 may be at least one fluid ounce. In preferred embodiments, the liquid volume of the container 14, 114 may be from about 6 to about 25 fluid ounces, more preferably about 7.5 to about 22 ounces. In the most preferredembodiments, the liquid volume of the container 14, 114 may be from about 8 to about 16 fluid ounces. As noted above, it is contemplated that the container 14, 114 may be a keg having standard keg sizes. The container 14, 114 may at least partially define a headspace 18 disposed therein that does not include any beverage, such as the coffee product 12, 112. As used herein, the term “headspace” may refer to the non-liquid portion inside the container 14, 114. For example, as illustrated in Figure 1, the container 14, 114 defines the headspace 18 above the coffee product 12, 112 disposed in the container 14, 114. The coffee product 12, 112 will assume the shape of the container 14, 114 when the beverage is dispensed. Some consumers may wish to drink the beverage from their own glass or coffee mug rather than from the container in which it is packaged. Thus, the filled beverage can be transferred to the glass, mug, or a cup.

[0082] Representative materials from which the container 14, 114 may be constructed may be or include, but are not limited to, aluminum, steel, tin-coated / plated steel, or the like, or any alloy or combination thereof. Aluminum is less costly than tin-plated steel but offers the same resistance to corrosion in addition to greater malleability, resulting in ease of manufacture. The container 14, 114 may be constructed in any manner known in the art. The container 14, 114 may have a printed paper or plastic label 20 coupled with or to (e.g., glued) the outside of the curved surface, indicating its contents. Some labels 20 contain additional information, such as recipes, on the reverse side. Labels 20 may be printed directly onto the materials (e.g., metal) of the container 14, 114 before or after the material is formed into the container 14, 114. The container 14, 114 may include a liner, such as a plastic coating, disposed along the inner surface thereof. The liner may be a bisphenol A (BP A) containing liner or may be free of BP As.

[0083] Representative polymeric materials from which the container 114 and / or its lid may be constructed may be or include, but are not limited to, one or more of polypropylene (PP), polycarbonate (PC), low density polyethylene (LDPE), high density polyethylene (HDPE), polyethylene terephthalate (PET), copolymers thereof, or the like, any combination thereof. In some embodiments, the polymeric material of the container 14, 114 may be determined, at least in part, by the oxygen transmission rate of the material. The polymeric materials that provide better oxygen barrier properties may help to prevent the loss or reintroduction of oxygen into the beverage or coffee product 12, 112. Although PET provides a better barrier to oxygen than polypropylene and, in some embodiments, may be used to make the container, PET has a relatively low softening point that may render it anunsatisfactory in some circumstances.

[0084] In some embodiments, at least some portion of the container 14, 114 may include a flexible wall. In some embodiments, the choice of material for the container may be or include, but are not limited to, non-polymeric materials, such as glass.

[0085] Methods of filling a beverage, such as brewed coffee 100, into the container 14, 114 to produce a stable infused coffee product 112 are illustrated in Figures 2 and 3.

[0086] The coffee 100 may be brewed in or according to conventional or non- conventional manners. For example, the coffee 100 may be brewed at a temperature of from about 0 to about 100° C or greater.

[0087] The coffee 100 may preferably be or include a cold brew coffee. As used herein, the expression “cold brew coffee” may refer to a coffee product 12, 112 that is filtered slowly or steeped with cold or room temperature water, or is brewed at a temperature of less than or equal to about 50° C, preferably less than or equal to about 35°C, more preferably less than or equal to about 25°C. The steeping may be conducted or performed for about 8 hours or more, about 10 hours or more, or about 12 hours or more. In an exemplary embodiment, the coffee may be brewed at a temperature of from about 3°C to about 15°C. As used herein, the term or expression “room temperature” refers to ambient temperature at ambient conditions. As used herein the term “ambient” refers to uncontrolled atmospheric conditions in the room or place. For purposes of experiments and manufacturing conducted by the inventors, ambient conditions aimed to achieve 18°C ± 2°C / 60% RH ± 5% RH. However, such conditions were not strictly maintained and monitored in the ambient environment.

[0088] It should be appreciated that cold brew coffee is typically a low acid food. Per the Food and Drug Administration (FDA), a “low-acid canned food (LACF) is any food (other than alcoholic beverages) with a finished equilibrium pH greater than 4.6 and a water activity greater than 0.85, excluding tomatoes and tomato products having a finished equilibrium pH less than 4.7.” In contrast, an “acidified food (AF) is a low-acid food to which acid(s) or acid food(s) are added and which has a finished equilibrium pH of 4.6 or below and a water activity (aw) greater than 0.85.” FDA requires that manufacturers of LACF register each establishment and file scheduled processes with the FDA for each product, product style, container size and type and processing method (21 CFR 108). TheCurrent Good Manufacturing Practice (CGMP) regulations pertaining to LACF are in the August 2017 Low- Acid Foods Packaged in Hermetically Sealed Containers (LACF) Regulation and the FDA Food Safety Modernization Act: Guidance for Industry, the contents of which are incorporated herein by reference in their entireties.

[0089] Various methods of preparing coffee 100 are known. The present systems and methods described herein may be suitable for filling National Coffee Board (NCB) coffees, nitro coffees, or other infused coffee products into the containers 14, 114. In certain embodiments, the present systems and methods fill NCB coffee for which the brewing process does not exceed a temperature of above 15°C. Preferably, the coffee 100 is steeped in cold, purified water for about 24 hours, more preferably from about 17 to about 18 hours. In alternative embodiments, the coffee may be steeped at ambient conditions for about 17 to about 24 hours, more preferably about 17 to about 18 hours.

[0090] In some embodiments, the coffee 100 may be brewed to have from about 96% to about 99% water and about 1% to about 4% total dissolved solids. In preferred embodiments, the coffee 100 may be brewed to have about 98% to about 98.6% water and about 2% to about 1.4% total dissolved solids. In particularly preferred embodiments, the brewed coffee 100 may include from about 1.4 to about 1.8% total dissolved solids, most preferably, about 1.4 to about 1.6% total dissolved solids. The coffee 100 may optionally be brewed concentrated and diluted at a later time.

[0091] The species of coffee beans utilized are not limited. Although Coffea arabica and Coffea Robusta species exist as coffee varieties, concretely, Brazil, Colombia, Kilimanjaro, Mocha and the like, which are Coffea arabica species, are preferably used. In addition, these may be used alone, or may be used by suitably blending a plurality of species. In addition, Indonesia, Vietnam and the like, which are Coffea Robusta species, may also be used by blending or the like with the Coffea arabica species.

[0092] Coffee material (e.g., coffee beans) may be procured or sourced from any coffee-producing jurisdiction, such as, but not limited to, one or more of Brazil, Vietnam, Colombia, Indonesia, Ethiopia, India, Mexico, Guatemala, Peru, Honduras, Uganda, Ivory Coast, Costa Rica, El Salvador, Nicaragua, Papua New Guinea, Ecuador, Thailand, Tanzania, Dominican Republic, Kenya, Venezuela, Cameroon, Philippines, Democratic Republic of the Congo, Burundi, Madagascar, Haiti, Rwanda, Guinea, Cuba, Togo, Bolivia, Zambia, Angola, Central African Republic, Panama, Zimbabwe, United States, Nigeria, Ghana, Jamaica, SriLanka, Malawi, Paraguay, Sierra Leone, Australia, Trinidad and Tobago, Nepal, Republic of the Congo, Equatorial Guinea, Gabon, Benin, or any combination thereof. In some preferable embodiments, the coffee beans may be sourced from Kenya, Ethiopia, Indonesia, Colombia, Guatemala, Costa Rica and / or Brazil. In some of those embodiments, the coffee beans may be Kenya AA Peabeary, Ethiopia Longberry Harrar, or Sumatra Mandheling. In some embodiments, the coffee beans may be a mixture of beans sourced from Kenya, Ethiopia, Indonesia, Colombia, Guatemala, Costa Rica and / or Brazil. In some embodiments, the coffee beans are procured or sourced from Antigua Guatemala. In an exemplary implementation, the coffee beans are preferably those that provide coffee grounds that consistently hold a pH of 5.2 or below.

[0093] When producing the coffee 100, it suffices to carry out grinding of the coffee beans for brewing via conventional methods, and it suffices to adjust suitably the degree of grinding according to the desired taste or the like.

[0094] When producing the coffee 100, it suffices to extract the roasted coffee beans and or grounds thereof according to conventional cold brewing methods with water, the water used not being limited in particular. For water used in the extraction and mixing, pure water, hard water, soft water, and ion exchanged water, aqueous solutions containing ascorbic acid, pH-adjusted water, or the like, or any combination thereof may be utilized. Additionally, degassed water resulting from degassing of these waters for use may be used adequately. In an exemplary implementation, the coffee 100 is steeped in cold, purified water.

[0095] It is preferable to use a roasting process that results in coffee grounds that consistently hold the pH below 5.2.

[0096] In order to produce the coffee drink packed in the container 14, 114 in the product system 10, 110, maintaining the liquid temperature during container 14, 114 filling to below 50° C, more preferably below 30° C, and most preferably to temperatures below 15° C, is preferred from the point of taste, flavor, and preventing Listeria and C. bot growth. In certain preferred embodiments, the entire filling process may be conducted at temperatures of from about 3°C to about 15°C. In other preferred embodiments, the filling process may be conducted at chilled conditions. It should be appreciated, however, that the product system 10, 110 and methods disclosed herein are not intended to exclude beverages or coffee 100 that may be filled at temperatures greater than foregoing temperatures or temperature ranges disclosed.

[0097] The coffee drink packed in container 14, 114 of the product system 10, 110 may include one or more flavoring agents, such as extracts, flavored syrups, concentrates, and the like. Such flavoring agents are well known and conventionally used in the coffee industry. These flavoring agents may be natural or artificial in origin. Preferred flavoring agents or mixtures of flavoring agents may be or include, but are not limited to, one or more of coconut, caramel, almond nut, amaretto, anisette, brandy, cappuccino, mint, cinnamon, cinnamon almond, Grand Mariner®, peppermint stick, pistachio, Sambuca, apple, chamomile, cinnamon spice, creme, creme de menthe, vanilla, French vanilla, Irish creme, Kahlua®, mint, peppermint, lemon, macadamia nut, orange, orange leaf, peach, strawberry, grape, raspberry, cherry, coffee, chocolate, cocoa, mocha, or the like, or any combination or mixture thereof. Illustrative flavoring agents may also be or include, but are not limited to, one or more flavorant / aroma enhancers, such as acetaldehyde, herbs, spices, or the like, or any combination or mixture thereof. Other flavoring agents and / or additives that may be included in the coffee drink may include, but are not limited to, other food additives such as mushroom extract, turmeric, ginger, collagen, extracts of spirits, such as whiskey, rum, or the like, cannabidiol (CBD), hemp products, other food additives, or the like, or any combination thereof. It should be appreciated that any one or more of the foregoing flavoring agents and / or additives may be pasteurized prior to being added to the beverage or the coffee 100.

[0098] Flavored beverage products, especially flavored instant coffee products, may typically include an edible water-soluble acid (organic or inorganic). Illustrative acids may be or include, but are not limited to, one or more of citric acid, malic acid, tartaric acid, fumaric acid, succinic acid, phosphoric acid, or the like, or any combination thereof. It should be appreciated that the beverage or the coffee 100 may not require the addition of the water-soluble acid, and the system and methods disclosed herein do not exclude beverages including the water-soluble acid.

[0099] The coffee drinks packed in container 14, 114 of the product system 10, 110 may contain carbohydrates, such as sweeteners. Illustrative carbohydrates may be or include, but are not limited to, one or more of sucrose, glucose, fructose, xylose, fructose syrup, glucose syrup, sugar alcohol, cyclodextrins, or the like, or any combination thereof. Among these, sweeteners such as sucrose and sugar alcohol are more preferable. In addition, the carbohydrates may also include those derived from coffee bean extracts or the like.

[0100] The coffee drinks packed in the container 14, 114 of the product system 10, 110 may alternatively include one or more artificial sweeteners. Any one or more artificial sweeteners known to those of ordinary skill in the art may be used. Non-limiting examples of artificial sweeteners that may be used include, but are not limited to, saccharin, cyclamate, aspartame, acesulfame potassium, sucralose, mannitol, sorbitol, xylitol, stevia, peptide sweeteners, or the like, or any combination thereof.

[0101] The beverage or the coffee 100 may include any one or more of the carbohydrates and / or sweeteners in an amount of from about 0.01 wt% to about 30 wt%, based on the total weight of the beverage or the coffee 100. For example, the carbohydrates and / or the sweeteners may be present in an amount of from about 0.01 wt% to about 30 wt%, preferably about 0.01 wt% to about 20 wt%, more preferably about 0.5 wt% to about 15 wt%, even more preferably from about 1.8 wt% to about 10 wt%, based on the total weight of the beverage or the coffee 100. In an exemplary implementation, the beverage or the coffee 100 may be free or substantially free of any one or more of the carbohydrates and / or sweeteners (e.g., black coffee).

[0102] Optional ingredients in the beverage products described herein may be or include, but are not limited to, one or more of processing aids, including flow aids, anticaking agents, dispersing aids, or the like. Illustrative flow aids may be or include, but are not limited to, silicon dioxide and silica aluminates. Starches, aside from the thickening agents, may also be included to keep the various ingredients from caking.

[0103] In addition, the coffee drink packed in the container 14, 114 of the product system 10, 110 may contain a milk component. Illustrative milk components may be or include, but are not limited to, one or more of raw milk, sterilized milk, powdered whole milk, powdered nonfat milk, fresh cream, concentrated milk, nonfat milk, partially nonfat milk, condensed milk, or the like, or any combination thereof. In addition, as emulsifying agent, sucrose fatty acid esters, sorbitan fatty acid esters, polyglycerol fatty acid esters, fatty acid glycerides, lecithins may be used. In at least one embodiment, the milk component may include one or more plant-based milks, such as those produced or derived from nuts, fruits, grains, legumes, or the like. Illustrative plant-based milks may be or include, but are not limited to, one or more of soy milk, almond milk, hazelnut milk, coconut milk, cashew milk, rice milk, oat milk, hemp seed milk, or the like, or any combination thereof. In an exemplary embodiment, the coffee 100 may be free or substantially free of the milk component.

[0104] The headspace 18 of the container 14, 114 may include a headspace gas composition. The headspace gas composition of the system 10 or the container 14, 114 thereof is very important. Atmospheric gases such as carbon dioxide (CO2), oxygen, or nitrogen may have varying impact on the stability of the coffee product 12, 112 disposed in the container 14, 114. For example, fresh roasted coffee actively degases, giving off volumes of carbon dioxide (CO2), carbon monoxide (CO), and volatile organic compounds (VOC). Oxygen exposure may also interact with the roasted coffee and contribute to oxidation of the coffee product 12, 112. It should be appreciated that an inert gas, such as nitrogen, disposed in the headspace 18 of the container 14, 114 may reduce, decrease, inhibit, or otherwise stop the rate of oxidation.

[0105] In at least one embodiment, the systems 10, 110 and methods disclosed herein include dosing or infusing oxygen and / or nitrogen at controlled amounts, levels, or concentrations into the beverage or the coffee 100. The oxygen and / or nitrogen may be dosed or infused into the beverage or the coffee 100 before or during the process of filling the containers 14, 114. The amount, level, or concentration of the oxygen and / or nitrogen dosed or infused into the beverage of the coffee 100 is sufficient to inhibit bacterial (e.g., C. bot) proliferation or growth and / or improve one or more organoleptic properties (e.g., improve flavor) without reducing the shelf-life thereof. For example, oxygen and / or nitrogen may be dosed or induced into the beverage or coffee 100 in an amount sufficient to maintain the percentage of oxygen in the headspace 18 in an amount of from greater than 0%, greater than or equal to about 0.1%, greater than or equal to about 0.5%, greater than or equal to about 1%, greater than or equal to about 1.5%, greater than or equal to about 2%, greater than or equal to about 2.5%, greater than or equal to about 3%, greater than or equal to about 4%, greater than or equal to about 5%, greater than or equal to about 8%, greater than or equal to about 10%, to less than or equal to about 100%, based on the volume of the headspace 18. For example, oxygen and / or nitrogen may be present in the headspace 18 in an amount of from greater than 0%, about 1%, about 2%, about 3%, about 5%, about 10%, about 15%, about 20%, about 30%, about 40%, about 50% to about 60%, about 70%, about 80%, about 90%, or about 100%. In another example, the oxygen may be present in the headspace 18 in an amount of from greater than 0% to about 100%, about 15% to about 80%, about 30% to about 60%, about 40% to about 50%, or about 45%. In another example, oxygen and / or nitrogen may be present in the headspace 18 in an amount of from about 3%, about 5%, about 10%, about 15%, about 20%, about 30%, about 40%, about 50% to about 60%, about 70%,about 80%, about 90%, or about 100%. In another example, the oxygen and / or nitrogen may be present in the headspace 18 in an amount of from about 3% to about 100%, about 15% to about 80%, about 30% to about 60%, about 40% to about 50%, or about 45%.

[0106] In at least one embodiment, the amount of oxygen and / or nitrogen present in the headspace 18 may change over a period of time (e.g., shelf-life). For example, the amount of oxygen in the headspace 18 may increase from the time of manufacture (i.e., Time = 0) to the expected shelf-life of the system 10, 110, which may be up to 365 days or more. In one example, about 6 days after manufacture, the oxygen and / or nitrogen may be present in the headspace 18 in an amount of from greater than 0% to about 90%, about 10% to about 30%, about 12% to about 27%, about 15% to about 25%, or about 20%. In another example, about 13 days after manufacture, the oxygen and / or nitrogen may be present in the headspace 18 in an amount of from about 10% to about 50%, about 15% to about 30%, or about 20% to about 25%.

[0107] In an exemplary implementation, the oxygen and / or nitrogen may be present in the headspace 18 in an amount sufficient to allow the oxygen and / or nitrogen to dissolve in the beverage or the coffee product 12, 112 over a predetermined amount of time (e.g., shelflife). The oxygen and / or nitrogen may also be present in the headspace 18 in an amount sufficient to achieve sufficient pressure for the consumer market and / or to maintain sufficient rigidity of the container 14, 114 throughout the predetermined amount of time. The predetermined amount of time may be at least 90 days, at least 120 days, at least 150 days, at least 180 days, or more. The oxygen and / or nitrogen may be present in the headspace 18 in an amount sufficient to maintain greater than 0% or greater than or equal to about 3% to less than or equal to about 100% of oxygen and / or nitrogen in the headspace 18 over the predetermined amount of time (e.g., at least 90 days, at least 120 days, etc.). It should be appreciated that maintaining oxygen in the headspace 18 in an amount of greater than 0% or greater than or equal to about 3% has been shown to be effective for inhibiting growth of bacterial growth (e.g., anerobic and / or aerobic). It should further be appreciated that the combination of oxygen and nitrogen in the headspace 18 at sufficient amounts allows the system 10, 110 or the container 14, 114 thereof to maintain sufficient pressures for the consumer market and / or to maintain sufficient rigidity of the container 14, 114.

[0108] The headspace 18 may include the oxygen and nitrogen in a volume or mass ratio of from about 1 :0.5 to 1 :4. For example, the volume or mass ratio of oxygen to nitrogenin the headspace 18 may be from about 1 :0.5 (i.e., about 1 to about 0.5), about 1 :0.6, about 1 :0.7, about 1 :0.8, about 1 :0.9, or about 1 : 1 to about 1 : 1.1, about 1 : 1.2, about 1 : 1.3, about 1 : 1.4, about 1 : 1.5, about 1 : 1.6, about 1 : 1.7, about 1 : 1.8, about 1 : 1.9, about 1 :2, about 1 :2.1, about 1 :3, or about 1 :4. In another example, the volume or mass ratio of oxygen to nitrogen may be about 1 :0.5 (i.e., about 1 to about 0.5), about 1 :0.6, about 1 :0.7, about 1 :0.8, about 1 :0.9, about 1 : 1, about 1 : 1.1, about 1 : 1.2, about 1 : 1.3, about 1 : 1.4, about 1 : 1.5, about 1 : 1.6, about 1 :1.7, about 1 : 1.8, about 1 : 1.9, about 1 :2, or about 1 :2.1. While the present disclosure discusses the combination of oxygen and nitrogen, it should be appreciated that nitrogen may be substituted with any other inert and / or food-safe gases and that a combination of 1-3 food safe gasses in addition to oxygen iscontemplated, including the various gasses described herein. For example, the nitrogen may be substituted with any inert and / or food-safe gas capable of or configured to facilitate and / or maintain pressurization of the containers. Accordingly, other gases are contemplated. Illustrative gases that may be utilized in conjunction with or in substitution of nitrogen may be or include, but are not limited to, nitrous oxide, carbon dioxide, argon, helium, ethylene, or the like, or any combination thereof.

[0109] The coffee product 12, 112 may have a pH of from greater than or equal to about 4.6, greater than or equal to about 5.0, greater than or equal to about 5.2, or greater than or equal to about 5.5 to about 6, about 6.5, about 7, about 7.5, or about 8. In another example, the coffee product 12, 112 may have a pH of from about 5 to about 6, about 5.2 to about 6, or about 5.5 to about 6. It should be appreciated that the coffee product 12, 112 may include or exclude one or more carbohydrates, sweeteners, flavoring agents, or any combination thereof.

[0110] While the foregoing describes filling the headspace 18 with a combination of oxygen and / or nitrogen, it should be appreciated that the headspace 18 may also include one or more additional gases, such as one or more inert gases. Illustrative additional and / or inert gases may be or include, but are not limited to, one or more of nitrogen, argon, helium, neon, sulfur hexafluoride, or the like, or any combination thereof. In an exemplary implementation, the additional and / or inert gases consists or consists essential of nitrogen, argon, helium, neon, sulfur hexafluoride, and combinations thereof.

[0111] In at least one embodiment, the method may include sealing the container 14, 114 with a lid 16, as illustrated in Figure 1.

[0112] Figures 2A, 2B, and 3 generally illustrate methods 200, 250, and 300 for producing the ready -to-drink coffee product 10, 110. The method may include filling the beverage, the coffee 100, and / or the coffee product 12, 112 into the container 14, 114 via a canning line 26 of the systems 100. For example, in an exemplary operation with continued reference to Figures 2 A, 2B, and 3, the method may include directing the coffee 100 from a storage tank 22 to the canning line 24 with a pump 24, such as a centrifugal pump. The pump 24 may direct the coffee 100 from the storage tank 22 to the canning line 24 at a rate of greater than or equal to about 2 gallons per minute (gal / m). The method may also include directing or delivering pressurized oxygen and / or nitrogen (i.e., liquid and / or gas) from one or more sources (one is shown 30) (e.g., cylinder / container of oxygen and / or nitrogen) to an infuser 34 (e.g., micro gas infuser) via a valve 28 and / or a pressure regulator 32 at a controlled rate.

[0113] The infuser 34 may be capable of or configured to infuse the oxygen and / or nitrogen at an infusion rate of about 1 psi or greater. It should be appreciated that the term or expression “infusion rate” with respect to psi refers to a net positive psi. For example, the coffee 100 directed from the storage tank 22 to and through the canning line 26 may have or may exert a positive pressure against the oxygen and / or nitrogen infuser lines. Accordingly, the oxygen and / or nitrogen pressure in the infuser 34 may exceed (e.g., positive pressure) the pressure of the coffee 100 flowing from the storage tank 22 to and through the canning line 26. In another example, the coffee 100 may be directed to and through the canning line 26 at a rate of about 2 gal / m and exhibit a pressure of about 10 psi. Accordingly, to maintain the positive net pressure on the coffee 100, the oxygen and / or nitrogen may be infused or dosed at a pressure of greater than 10 psi (e.g., 11 psi, 12 psi, etc.). It should be appreciated that the as the rate of directing the coffee 100 from the storage tank 22 to the canning line 26 increases, the pressure of the oxygen and / or nitrogen may correspondingly increase. In at least one embodiment, the rate of directing the coffee 100 from the storage tank 22 to the canning line 26 may be about 2 gal / min, and the net positive pressure of the oxygen and / or nitrogen may be about 1 psi. Maintaining the rate at about 2 gal / min and the pressure at about 1 psi may provide the headspace 18 of the product 10, 110 with oxygen and / or nitrogen in an amount of about 3%. It should be appreciated that the ratio of the rate and the psi may be adjusted to provide the headspace 18 with oxygen and / or nitrogen in an amount of about 3% or greater, 7% or greater, 10% or greater, 15% or greater, or more.

[0114] In at least one embodiment, the infuser 34 may be an in-line infusion system capable of or configured to disperse one or more gases and thereby facilitate dissolving the one or more gases into the beverage or the coffee 100. In an exemplary operation, the infuser 34 may direct a gas (e.g., oxygen and / or nitrogen) to and through what is referred to in the beverage industry as a “stone,” having a predetermined infusion size (e.g., about 1 pm, about 2 pm, about 3 pm or more). The infusion size of the stone may be determined, at least in part, by the processing speeds and / or the pressures utilized in the system 100. Illustrative infusers may be or include, but are not limited to, an Inline Micro-Oxygenation System commercially available from GW Kent of Ypsilanti, Michigan.

[0115] In at least one embodiment, the method may not include or utilize the infuser 34. For example, the method may include infusing the coffee 100 with oxygen and / or nitrogen directly in relatively larger containers or tanks 150 to exclude the infuser 34, as illustrated in Figure 2B. The method may include directing or otherwise disposing pressurized oxygen and / or nitrogen into the tank 150 with the coffee 100 and maintaining a pressure of the tank 150 to thereby facilitate the dissolution of the oxygen and / or nitrogen in the coffee 100. It should be appreciated that excluding the infuser 34 may allow increased feed rates of the coffee 100 or the infused coffee product 110 from the tank 150 to the canning line 26. As further illustrated in Figure 2B, the coffee 100 or the coffee product 12, 112 may be directed from the tank 150 to the containers 14, 114 via the canning line 26. In at least one implementation, the tank 150 may include a mixer capable of or configured to facilitate the mixing or addition of additional additives, carbohydrates, sweeteners, or the like, or any combination thereof.

[0116] In at least one embodiment, the pressure of the oxygen and / or nitrogen in the tank 150 may be maintained at a pressure of from greater than or equal to about 10 psi to less than or equal to about 20 psi or less than or equal to about 50 psi. For example, the pressure of the oxygen and / or nitrogen in the tank 150 may be from greater than or equal to about 10 psi, greater than or equal to about 15 psi, greater than or equal to about 18 psi, greater than or equal to about 20 psi to less than or equal to about 25 psi, less than or equal to about 30 psi, less than or equal to about 35 psi, less than or equal to about 40 psi, less than or equal to about 50 psi, or less than or equal to about 55 psi. In another example, the pressure of the oxygen and / or nitrogen in the tank 150 may be from about 10 psi to about 20 psi.

[0117] In at least one embodiment, the method may include maintaining the oxygen and / or nitrogen in the tank 150 at a pressure sufficient to introduce the nitrogen and / or oxygen into the beverage or the coffee 100 in an amount of from about 10 parts per million (ppm) to about 50-60 ppm for infusion systems. The coffee 100 or the product 12, 112 may maintain the amount or concentration of oxygen and / or nitrogen through the canning line 26. In an exemplary embodiment, the coffee 100 (e.g., without additional additives) disposed in the tank 150 may have oxygen and / or nitrogen present in an amount of from about 25 ppm to about 35 ppm, or about 25 ppm to about 30 ppm. It should be appreciated that the amount of oxygen and / or nitrogen in the coffee 100 or the coffee product 112 may decrease after being directed to and through the canning line 26. In at least one embodiment, the coffee 100 disposed in the tank 150 may include one or more of the additional additives described herein, such as one or more sweeteners, milk components, or the like. The coffee 100 including the one or more additional additives may have oxygen and / or nitrogen present in an amount of from about 30 ppm to about 45 ppm or about 35 ppm to about 40 ppm. The amount of oxygen and / or nitrogen in the coffee 100 including the one or more additional additives after being directed to and through the canning line 26 may be from about 28 ppm to about 36 ppm. Accordingly, it should be appreciated that the coffee 100 including the one or more additional additives may include oxygen and / or nitrogen in relatively greater concentrations than coffee 100 without the one or more additional additives.Notwithstanding the foregoing, it should further appreciated that the coffee 100, whether including or excluding the additives, may include the oxygen and / or nitrogen in an amount greater than or equal to 45 ppm.

[0118] The oxygen and / or nitrogen may be introduced into, mixed with, dissolved with, or otherwise combined with the coffee 100 at a temperature of from about 20°F to about 70°C.

[0119] As noted above, the concentration of oxygen and / or nitrogen in the coffee 100 may maintain or improve one or more organoleptic properties thereof. For example, it was surprisingly and unexpectedly discovered that the introduction of oxygen and / or nitrogen into the coffee 100 in sufficient concentrations not only inhibits C. Bot proliferation, it also improves or facilitates the preservation of the flavor of the coffee for an extended period of time. It is widely accepted in the industry that coffees that include additives, such as sweeteners, tend to sour during and / or after the shelf-life (e.g., about 180 days or more). However, it was surprisingly and unexpectedly discovered that the introduction of oxygenmaintained the flavor of the coffee, and in higher doses improved the flavor of coffee. The findings are further unexpected since the introduction of oxygen is expected to increase the oxidation of the coffee, thereby further decreasing the flavor of the coffee. Without being bound by theory, it is believed that the increased oxygen and / or nitrogen concentration may at least partially contribute to inhibiting fermentation in the coffee 100.

[0120] The methods described herein may provide beverages and coffee 100 in containers 14, 114 having oxygen and / or nitrogen concentrations sufficient to inhibit or prevent the growth of C. bot for at least 6 months, at least 9 months, at least 12 months, or more. For example, the coffee product system 10, 110 may generally maintain the oxygen and / or nitrogen concentration for up to 365 days or 1 year. Accordingly, the shelf-life of the coffee product system 10, 110 disclosed herein may be greater than or equal to 180 days, greater than or equal to 365 days, or more. It should be appreciated that the coffee product system 10, 110 described herein may be refrigerated, non-refrigerated, and / or shelf-stable. It is understood that the disclosure herein contemplates use of the various parameters disclosed for shelf stable and refrigerated coffee and beverages along with cold brews or more traditional hot brew (with or without added flavors, sweeteners, or other additives). Further, the methods and coffee product system 10, 110 disclosed herein may be performed or prepared, respectively, without a retort process (e.g., high temperature process).

[0121] In at least one embodiment, illustrated in Figure 2C, the method may include cooling or decreasing the temperature of the coffee 101, introducing the oxygen and / or nitrogen to the chilled coffee 101 to prepare the coffee product 12, 112, and directing the coffee product 12, 112 to the containers 14, 114 via the canning line 26. The amount or concentration of oxygen in the chilled coffee 101 disposed in the tank 151 may be from about 18 ppm to about 24 ppm, or about 20 ppm to about 22 ppm. The coffee 101 may be cooled to a temperature of from greater than freezing (about 32°F) to less than or equal to about 40°F, or from about 33 °F to less than or equal to about 38°F. The coffee 101 may be maintained at the cooled temperature for about 1 day or more prior to canning. The tank 151 may be cooled by any conventional methods, including via refrigeration, water jacket, or the like. As illustrated in Figure 2C, the coffee 101 may be circulated between the tank 151 and the storage container (hashed arrows). It should be appreciated that the tank 151 may include a mixer.

[0122] As illustrated in Figure 2C, a source 30 including oxygen and / or nitrogen may be capable of or configured to direct pressurized oxygen and / or nitrogen (e.g., liquid and / or gas) to the coffee 101 in the tank 151. In step 203 the coffee 101 may be stored at chilled conditions for up to about 1 day and infused for about 30 minutes before canning. This may allow for faster feed rates 204 in the filling process. The chilled coffee 101 may be directed to the tank 151 and into container 14, 114 without the infuser 34.

[0123] In certain embodiments, the infusion of oxygen and / or nitrogen may be conducted for a period of less than or equal to about 30 minutes, less than or equal to about 25 min, less than or equal to about 20, or less than or equal to about 15 min before canning. In some preferred embodiments, the infusion may be conducted for less than 30 minutes.

[0124] In at least one embodiment, the coffee 101 in the tank 151 may be infused at a first temperature and subsequently cooled or chilled to a second temperature relatively cooler than the first temperature to achieve an oxygen and / or nitrogen concentration prior to canning of from about 10 ppm, about 15 ppm, about 20 ppm, or about 18 ppm to about 22 ppm, about 40 ppm, about 50 ppm, or about 60 ppm. The first temperature may be from about 55°F to about 65°F. The second temperature may be relatively less than the first temperature. For example, the second temperature may be a refrigerated temperature, such as less than or equal to about 40°F. For example, the second temperature may be from greater than about 32°F to less than 65°F, greater than or equal to about 33°F to less than or equal to about 64°F, greater than or equal to about 33°F to less than or equal to about 55°F, greater than or equal to about 33 °F to less than or equal to about 38°F, or the like. Upon canning, the product 10, 110 including the coffee 101 infused according to the foregoing may have concentration of oxygen and / or nitrogen in the headspace of from about 2% to about 20%, about 3% to about 15%, about 3% to about 20%, about 3% to about 10%, or about 5% to about 10%. The coffee 101 in the tank 151 may be maintained at the second temperature, prior to canning, of from about 20 hours to about 28 hours, about 22 hours to about 26 hours, or about 24 hours. It should be appreciated that the foregoing method for infusing the coffee 101 may be used in combination with the in-line infusion method illustrated in Figure 2A, whereby less oxygen and / or nitrogen may be needed or required to be added by an in-line infuser 34.

[0125] As illustrated in Figures 2A-2C, after infusing the coffee 100, 101 with the oxygen and / or nitrogen to prepare infused coffee 208, the infused coffee 208 may be directed to the canning line 26. The canning line 26 may distribute or dispose predetermined amountsof the infused coffee 208 into the containers 14, 114 having respective open tops. The containers 14, 114 including the infused coffee 208 may then be dosed with one or more inert gases via an inert gas dosing system 35, as illustrated at 210. Illustrative inert gases may be or include, but are not limited to, one or more of nitrogen, argon, helium, neon, sulfur hexafluoride, or the like, or any combination thereof. In at least one embodiment, the inert gas includes, consists essentially of, or consists of nitrogen.

[0126] In at least one embodiment, the dosing process, illustrated at 210, may be accomplished by bubbling the inert gas through the liquid, infused beverage or infused coffee 208 disposed in the container 14, 114, including nano bubbles. The headspace 18 may also include some of the inert gas from the dosing process 210. The bubbling of the inert gas may be conducted for several minutes to several hours. The amount of time for bubbling may be determined, at least in part, by the volume of the beverage or infused coffee 208, the rate of bubbling the gas, the desired or predetermined reduction in concentration of dissolved oxygen and / or nitrogen, or any combination thereof. The infused beverage or infused coffee 208 may be agitated, mixed, or stirred to facilitate the dosing process 210. The dosing process 210 be conducted under pressure with a vacuum 214 fluidly coupled thereof to facilitate the dosing process 210. The vacuum 214 may be capable of or configured to apply the pressure (e.g., negative pressure) to the headspace 18. It should be appreciated to one having ordinary skill in the art that the foregoing dosing process 210 may be combined with any conventional dosing processes known in the art to prepare the beverage or coffee product 12, 112 having the desired or predetermined oxygen and / or nitrogen content without deviating from the present disclosure. Accordingly, it should be appreciated that the particular technique and / or methods utilized is not particularly limited so long as the beverage or coffee product 12, 112 maintains the relatively high concentrations of oxygen and / or nitrogen disclosed herein.

[0127] The dosing process 210 with the inert gas, such as liquid or gaseous nitrogen, may pressurize the container 14, 114 and / or the headspace 18 thereof. Pressurizing the container 14, 114 and / or the headspace 18 may increase the rigidity of the container 14, 114 and the final ready -to-drink coffee product system 10, 110. Increasing the rigidity of the container 14, 114 facilitates packaging and handling of the ready -to-drink coffee product system 10, 110. It should be appreciated that a predetermined amount of liquid nitrogen may be disposed into the cold fill containers 14, 114, such as lightweight PET packages and / or aluminum cans, to provide consistent pressure and eliminate paneling and palletizingissues / problems. Illustrative systems for dosing inert gases and liquids, such as nitrogen, include VBS NITRODOSE liquid nitrogen injection system. Various types of NITRODOSE systems are available for varying requirements. It should be understood that dosing may also be done with oxygen with or without the previously described dissolving / infusing inline or within a holding tank in order to achieve the desired oxygen levels.

[0128] Once the inert gas, such as nitrogen (e.g. liquid nitrogen), or other dosed product which may be a gas at room temperature (e.g. Oxygen, Carbon Dioxide) is introduced into the container 14, 114, as illustrated at 210, and optionally, steps 212, 214, the lid 16 may be disposed on the container 14, 114 and sealed, as illustrated at 216 of Figures 2- 3. The inert gas, in the form of a liquid or cooled gas, may rapidly increase in temperature, thereby expanding from a liquid to a gas or becoming a more expanded gas and resulting in a net psi inside the sealed container 14, 114 of from about 30 psi to about 60 psi or about 2 atm to about 4 atm. The amount of the inert gas (e.g., liquid nitrogen) introduced as compared to oxygen may be calibrated such that the headspace 18 contains oxygen in an amount of from about 3% to about 100% by pressure, weight, mmol, or the like. For example, the headspace 18 may include oxygen in an amount of greater than or equal to about 50%, greater than or equal to about 60%, greater than or equal to about 70%, greater than or equal to about 80%, greater than or equal to about 90%, greater than or equal to about 95%, greater than or equal to about 98%, greater than or equal to about 99%, greater than or equal to about 99.9%, or about 100%, based on pressure, weight, mmol, or the like. It should be appreciated, however, that if the container 14, 114 (e.g., can) contains about 5% oxygen in the headspace 18 and is maintained on a retail shelf or in transport for about 30 days or more, at least a portion of the oxygen in the headspace 18 may dissolve, thereby reducing the amount of oxygen in the headspace 18.

[0129] The lid 16 of the container 14, 114 may be or include an aluminum film to prevent penetration of one or more gases, such as oxygen and nitrogen, therethrough. The lid 16 may be disposed on and coupled with the container 14, 114 using standard or conventional hot stamping methods / techniques and equipment. In at least one embodiment, the lid 16 may also be or include a polymer, such as PET or PP, which may be at least partially permeable to one or more of the gases, such as oxygen.

[0130] In some embodiments, as shown in Figure 2A, the preparation system can also have a thermocouple or other temperature measuring device 38, such as one or more infraredphotodiodes or thermistors, capable of or configured to measure the temperature of the preparation chamber to maintain the brewed coffee 100 at a constant temperature.

[0131] In at least one embodiment, illustrated in Figure 3, the packaged system 110a may be directed to a refrigeration system to cool the packaged system 10a, as shown at 306. Storage at temperatures less than 3 °C are generally recognized as being a means of preventing growth and toxin formation by non -proteolytic C. bot. Product produced according to the present disclosure is able to prevent growth and toxin formation by non- proteolytic C. bot when stored at less than 10° C or below 40°F.

[0132] As illustrated in Figure 3, the method 300 may include coding or stamping the ready -to-drink coffee product system 110a with identification materials and / or coating the container portion of the packaged product 110a with a label or sleeve, as shown at 302. The method 300 may also include packing the ready-to-drink coffee product system 110a into a case, pack, and / or pallet 110b for transportation or storage, as shown at 306. The method 300 may also include storing the ready -to drink coffee product 110a or cased 110b container for up to one year, as shown at 308. The method 300 may further include testing the coffee product 112 of the ready-to-drink product 110, as shown at 310. Testing the coffee product 112 may determine whether the coffee product 112 is free from one or more of Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and spores of non-proteolytic and proteolytic strains of Clostridium botulinum.

[0133] Figure 7 illustrates a schematic of an exemplary dosing system 700 that may be utilized with, for, and / or in any one or more of the methods and systems disclosed herein. The dosing system 700 may be capable of or configured to dose oxygen and / or nitrogen into any low acid beverages disclosed herein. For example, the dosing system 700 may be capable of or configured to dose the brewed coffee 100 disposed in the container 14, 114 with oxygen and nitrogen. The dosing system 700 may be used to dose oxygen in milk or tea products or dose oxygen and nitrogen or other non-oxygen gases into milk or tea products or other low acid beverages. The dosing system 700 may include one or more process gas sources (two are shown 702, 704), one or more valves (two are shown 706, 708), one or more regulators (two are shown 710, 712), and one or more dosing nozzles or probes (two are shown 714, 716), or any combination thereof. For example, as illustrated in Figure 7, the dosing system 700 may include a first process gas source 702 fluidly coupled with a first valve 706 and a first regulator 710 via line 718, and the first regulator 710 may be fluidlycoupled with a first nozzle 714 via line 720. As further illustrated in Figure 7, the dosing system 700 may include a second process gas source 704 fluidly coupled with a second valve 708 and a second regulator 712 via line 722, and the second regulator 712 may be fluidly coupled with a second nozzle 716 via line 724.

[0134] Each of the process gas sources 702, 704 may be capable of or configured to contain a fluid, such as a gas or a liquid. For example, the first process gas source 702 may be capable of or configured to contain oxygen in the form of a gas or a liquid. In another example, the second process gas source 704 may be capable of or configured to contain nitrogen in the form of a gas or a liquid. In a preferred embodiment, the first process gas source 702 contains oxygen in the form of a liquid and the second process gas source 704 contains nitrogen in the form of a liquid.

[0135] Each of the valves 706, 708 and / or each of the regulators 710, 712 may be capable of or configured to control the flow, rate, or pressure of the respective fluid (e.g., gas or liquid) from the respective process gas sources 702, 704 to the respective nozzles 714, 716. For example, the first valve 706 and / or the first regulator 710 may be capable of or configured to control the flow of the fluid (e.g., oxygen) from the first process gas source 702 to the first nozzle 714 via line 720. In another example, the second valve and / or the second regulator 712 may be capable of or configured to control the flow of the fluid (e.g., nitrogen) from the second process gas source 704 to the second nozzle 716 via line 724. The valves 706, 708 and / or the regulators 710, 712 may be actuated to control the ratio of the oxygen and nitrogen in the product 12, 112.

[0136] In at least one embodiment, the product 12, 112 disclosed herein, which may include the container 14, 114 having the low acid beverage 100 disposed and sealed therein, may be prepared from or with the dosing system 700 and excluding the infuser 34. For example, the low acid beverage 100 may be dosed with oxygen and nitrogen with only the dosing system 700. In an exemplary operation of the dosing system 700, with continued reference to Figure 7, the first process gas source 702 includes oxygen in the form of a liquid and the second process gas source 704 includes nitrogen in the form of a liquid. The low acid beverage 100 (e.g., brewed coffee) may be disposed in the container 14, 114 according to any process / method disclosed herein. The first nozzle 714 and the second nozzle 716 may each be disposed in or extend into the container 14, 114. Each of the nozzles 714, 716 may each independently extend into the low acid beverage 100 or be disposed above the low acidbeverage 100. The first valve 706 and / or the first regulator 710 may be actuated to thereby modify or adjust the flow of the oxygen from the first process gas source 702 to the first nozzle 714 via lines 718, 720 to dose or introduce oxygen into the low acid beverage 100. Similarly, the second valve 708 and / or the second regulator 712 may be actuated to thereby modify or adjust the flow of the nitrogen from the second process gas source 704 to the second nozzle 716 via lines 722, 724 to dose or introduce nitrogen into the low acid beverage 100.

[0137] The low acid beverage 100 disposed in the container 14, 114 (e.g., aluminum can) may be dosed with the nitrogen and oxygen simultaneously or consecutively. For example, the dosing system 700 may dose the low acid beverage with oxygen and nitrogen via the first nozzle 714 and the second nozzle 716, respectively, at the same time. In another example, the dosing system 700 may dose the low acid beverage with oxygen via the first nozzle 714 and subsequently dose the low acid beverage with nitrogen via the second nozzle 716. In yet another example, the dosing system 700 may dose the low acid beverage with nitrogen via the second nozzle 716 and subsequently dose the low acid beverage with oxygen via the first nozzle 714.

[0138] The dosing system 700 may dose the low acid beverage 100 with the oxygen and the nitrogen to thereby produce the dosed low acid beverage 112 including oxygen and nitrogen dissolved or otherwise dispersed therein. After dosing with the oxygen and nitrogen, the container 14, 114 including the dosed low acid beverage 112 may be sealed with the lid 16 according to any method / process known in the art or disclosed herein.

[0139] It should be appreciated that the dosing system 700 may be capable of or configured to dosed the low acid beverage 100 with relatively higher concentrations of oxygen and nitrogen than the infuser 34. For example, utilizing the dosing system 700 the low acid beverage 100 may be dosed with oxygen in an amount of from about 100 mg of liquid oxygen in a can having about 6.3 ounce (oz) to about 800 mg of liquid oxygen in a can having about 6.3 oz, or a 6.3 oz can. For example, the dosing system 700 may dose the low acid beverage 100 with oxygen in an amount of from about 100 mg, about 150 mg, about 200 mg, about 250 mg, or about 300 mg to about 400 mg, about 500 mg, about 600 mg, about 700 mg, about 750 mg, or about 800 mg or more in a can having a capacity of about 6.3 oz. In another example, the dosing system 700 may dose the low acid beverage 100 with nitrogen in an amount of from 0 mg to about 700 mg of liquid nitrogen in a can having a capacity ofabout 6.3 oz. For example, the dosing system 700 may dose the low acid beverage 100 with nitrogen in an amount of from 0 mg, about 10 mg, about 100 mg, about 200 mg, about 300 mg, or about 350 mg to about 400 mg, about 500 mg, about 600 mg, or about 700 mg, or more, in a can having a capacity of about 6.3 oz. It is specifically contemplated that the amount of oxygen and / or nitrogen (or other gas contemplated by this disclosure) dosed can increase / decrease in proportion based on capacity of the can / container, e.g. 100mg / 6.3 oz = 15.873 mg / oz, e.g. a lOoz would have 158.73 mg of oxygen dosed. Each other example of the amount of oxygen (or nitrogen can be use to compute the mg / oz ratio. Furthermore, the combined pressure in the headspace 18 after canning may not not exceed 80 psi, more preferably may not exceed 75, or may not exceed 70psi. Once canning is complete, the gasses which are dosed may, at least partially, dissolve into the beverage over time, reducing the pressure of the can with the oxygen reacting with the beverage contents to improve the flavor thereof. A pressure of greater than or equal to about 14 psi or more for oxygen is preferred, more preferably at least about 20psi, at least about 25psi, at least about 28 psi, at least about 32psi, at least about 42 psi, or more and less than or equal to about 70, less than or equal to about 75 psi, or less than or equal to about 80 psi. It should be understood that the pressures described herein may vary and / or depend, at least on part, on how fast lids may be placed on the open cans to seal them and how much of the liquid oxygen or nitrogen escapes between dosing and sealing. These pressures are often computed with several assumptions that a person of skill in the art would understand to cause variance from the specific PSI number, for example, on the order of several PSI, in one example. These pressures are absolute pressures.

[0140] While the systems and methods disclosed herein refer, in part, to coffee, it should be appreciated that the systems and methods may be utilized with one or more low acid beverages. As used herein, the expression “low acid beverage” may refer to any beverage having a pH of 4.6 or greater and typically less than 7. In regards to milk, the pH may be greater than 5.5, greater than 6, greater than 6.4, typically less than 8, less than 7.5. Normally, milk is in the pH range of 6.5-6.9, but this can vary on processing and flavor additives. Illustrative low acid beverages may be or include, but are not limited to, one or more of tea, vegetable juice, fruit juice, dairy products including, for example, plant or human or animal milks, protein beverages such as whey protein or plant based protein beverages, or the like, or any combination thereof. This list of some low acid beverages is exemplary only and not intended to be limiting to only those listed beverages. It should beappreciated that the low acid beverage may include any one or more of the additives or additional ingredients / components disclosed herein including one or more of oxygen, nitrogen, other gasses, sugars or other additives, without limitation in the various proportions stated herein as to other beverages (e.g. as to coffee can apply to e.g. milk or others of the low acid beverages). In the example of a milk based beverage containing 90-95% or more of plant or animal milk or human milk, the addition of oxygen can act to improve the flavor and shelf life thereof. Low acid beverages generally are those with a pH of 4.6 or greater.

[0141] The products prepared or manufactured according to the systems and / or methods disclosed herein may be pasteurized. For example, the products prepared or manufactured according to the systems and / or methods disclosed herein may be heated to about 145°F for at least three minutes or more via conventional methods known in the art. In at least one embodiment, pasteurization may be utilized when carbohydrates, sweeteners, and / or additives are included in the beverage or dose coffee product 12, 112. It should be appreciated, however, that the systems and methods disclosed herein for increasing the amount of oxygen and / or nitrogen eliminates the requirement of pasteurization to at least inhibit C. box growth. Accordingly, the beverage or coffee product 12, 112 prepared according to the systems and methods disclosed herein exhibit properties / results similar to beverages that are pasteurized prior to packaging.

[0142] In at least one embodiment, the coffee product 12, 112 may be free or substantially free from one or more food additives. Illustrative food additives may be or include, but are not limited to, one or more of preservatives, e.g., sodium benzoate and potassium sorbate; sweeteners, e.g., cane sugar, saccharin, aspartame, and sucralose; flavorants, e.g., cocoa powder, cream, chicory, and milk; and acidulants, e.g., citric acid, malic acid, lemon juice, lemon juice concentrate, acetic acid, lactic acid, fumaric acid, tartaric acid, phosphoric acid, and succinic acid, even though the product 12, 112 may have a pH of greater than 4.6, or the like, or any combination thereof. The infused beverage or coffee product 12, 112 may also be free or substantially free of antioxidant, e.g. erythorbic acid, ascorbic acid, water-soluble salts, or the like, or any combination thereof. Accordingly, the infused beverage or coffee product 12, 112 may be or include a low-acid beverage / coffee that may be free from one or more of antioxidants, preservatives, sweeteners, flavorants, acidulants, added calories, or the like, or any combination thereof.

[0143] The shelf-life of the infused coffee 12, 112 in the package 110a and underrefrigeration may be greater than or equal to about 90 days, greater than or equal to about 100 days, greater than or equal to about 110 days, greater than or equal to about 113 days, greater than or equal to about 120 days, greater than or equal to about 122 days, greater than or equal to about 150 days, greater than or equal to about 153 days, greater than or equal to about 180 days, or more. In at least one embodiment, the shelf-life of may be about 30 days, about 60 days, about 90 days, preferably about 120 days, about 180 days, about 270 days, about 365 days, or more, depending on storage conditions. In at least one embodiment, the shelf-life may be about 30 days, about 60 days, about 90 days, about 120 days, about 180 days, about 270 days, or about 365 days upon storage at refrigerated conditions. In other embodiments, the shelf-life may be about 1 month, about 2 months, about 3 months, about 4 months, about 5 months, about 6 months, about 7 months, about 8 months, about 9 months, about 10 months, about 11 months, or about 12 months. In certain preferred embodiments, the product may exhibit shelf-life of about 3 months, 4 months, about 5 months, about 6 months, about 7 months, about 8 months, about 9 months, about 10 months, about 11 months, or about 12 months upon storage at refrigerated conditions. The shelf-life of the coffee product 12, 112 stored at less than or equal to about 10°C may be about 113 days, about 122 days, about 126 days, about 153 days, or about 180 days, or more. As used herein, the term or expression “shelf-life” may refer to the length of time a product may maintain one or more properties with respect to performance, look, taste, one or more organoleptic properties, safety, or the like, or any combination thereof. For example, the shelf-life may be the length of time the product maintains the ability to perform and / or taste as expected. For the purposes disclosed herein, the infused beverage or coffee 12, 112 does not show any signs of spoilage and / or is free of C. Bot during its shelf-life.

[0144] It is envisioned that the methods and systems described herein may be performed in a modem or conventional food packaging facility in which the necessary equipment to brew a coffee-based beverage, infuse and / or the beverage, dispense the beverage into disposable containers, seal the containers under an inert atmosphere, and optionally refrigerate the product are available such that the entire process may be performed rapidly and efficiently. In some embodiments, the coffee product 10, 110a, or 110b may be shipped to retail stores, purchased by a consumer as a room temperature or refrigerated beverage in a disposable container, and stored at home or work maintained at ambient or cooler conditions.

[0145] Research has indicated that the expiration date should be determined, at leastin part, on the expected amount of time it will take for the oxygen to reduce to about 3%, as this is the point where C. hot growth becomes a higher risk. Therefore, the filling line may also be adjusted to print an expiration date based on the expected time when about 3% oxygen will be reached.

[0146] Figure 4 shows an exemplary method or solution for determining the pressure of oxygen using Henry’s law and associated constants and formulas. Since the remaining headspace 18 within the container 14, 114 (i.e. above the liquid) may include nitrogen due to the dosing process, the partial pressure of oxygen may be determined assuming different atmospheres of pressure. Meaning, if more nitrogen is added during the filling process, a higher partial pressure of nitrogen will result as will a higher overall pressure.

[0147] Figure 5 shows an exemplary method or solution for determining or calculating nitrogen dosing. The nitrogen dosing may be performed once the oxygenated coffee product has been placed in the container 14, 114 and prior to sealing / fitting the lid 16. A pre-set amount of nitrogen (e.g., liquid nitrogen) may be added to the container 14, 114 and the lid 16 may be disposed on and coupled with the container 14, 114 to seal the container 14, 114. Thus, Figure 5 illustrates calculations for the Mols of nitrogen to achieve about 5% oxygen and about 95% nitrogen amounts in different pressure scenarios.

[0148] As a general guideline, cold brew nitro coffee cans once finished generally may have a net positive pressure of about 30-70 psi, which is about 2-5 atmospheres (at canning temperature). Generally, canning temperatures may be from about 3°C to about 8°C, but in some cases, other canning temperatures such as ambient temperatures can be used or in any range of temperatures.

[0149] Figure 6 illustrates different exemplary calculations for determining the pressure of nitrogen in the infuser 34 of Figure 2 that may be necessary to achieve the desired headspace 18 of the container 14, 114. Figure 6 shows 3% and 5% oxygen, however, other amounts disclosed herein are contemplated.

[0150] Referring back to Figures 1-3, the infused ready-to-drink coffee 12, 112 within product systems 10, 110a, 110b may be characterized as free from Salmonella, Escherichia coli O157:H7, Listeria monocytogenes and spores of non-proteolytic and proteolytic strains of Clostridium botulinum for at least 90 days, at least 150 days, at least 180 days, at least 365 days or more. Further, the infused ready-to-drink coffee 12, 112 within product systems 10,110a, 110b may be free or substantially free from a food additive selected from the group consisting of antioxidants, preservatives, e.g., sodium benzoate and potassium sorbate; sweeteners, e.g., cane sugar, saccharin, aspartame, and sucralose; flavorants, e.g., cocoa powder, cream, chicory, and milk; and acidulants, e.g., citric acid, malic acid, lemon juice, lemon juice concentrate, acetic acid, lactic acid, fumaric acid, tartaric acid, phosphoric acid, and succinic acid, even though the infused coffee product 12, 112 has a pH of greater than 4.6, and typically greater than 5.0. That is, the packaged, infused coffee product 12, 112 may be characterized as a low-acid coffee material and yet may be free from added antioxidants, preservatives, sweeteners, flavorants, acidulants, and added calories.

[0151] The infused coffee product systems 10, 110a, 110b produced by the methods herein are economical to produce, transport, and store since the methods 200, 250, 300 do not require heating or aseptic processing during production, and do not require additional ingredients other than coffee and water.

[0152] As used herein, the expression “cold-chain” may refer to the storage and transport of beverages in chilled conditions as opposed to non-cold chain beverages, which may be transported in ambient conditions (e.g., in trucks without refrigeration units). When retort is used in coffee products, the coffee flavors will be negatively impacted and may turn sour. As a result, packaged coffee products which are non-cold chain will often need to have substantial added flavors / sweeteners to counteract the damage caused by retort. Pasteurization at lower temperatures below 212°F, more particularly in the 150-190°F range has limited negative impact on the flavor of coffee (whether hot or cold brew coffee). Since the industry has generally believed that the addition of oxygen would degrade the flavors, dissolving oxygen in the beverage to be packaged has not been seen as a viable manner to inhibit C. Bot growth. Instead, the industry has accepted the flavor degradation associated with retort and addressed this by adding more flavor / sweetener such as milk and / or sugar. The result is a higher caloric content per ounce than would be needed if retort could be avoided.

[0153] In at least one embodiment, the coffee product may have oxygen dissolved therein and may be mixed with milk, flavorings, and / or sweeteners, but is not subject to retort processing temperatures while in the container 14, 114. It is understood that elevated brew temperatures may be employed, e.g. boiling water to brew the coffee or that cold brew coffee could be utilized. However, retort processing would generally involve heating the sealedcan / package / container with the beverage in the container.

[0154] The addition of oxygen inhibits growth of C. Bot and the milk / sweeteners provide enough flavor for the product to be enjoyable, but at the same time the calories per ounce remain lower than typical packaged liquid coffee products. Thus, by combination of these features together, particularly oxygen, pasteurization without retort and caloric additives at a lower level, the caloric content may be reduced to, for example, 9 calories per ounce or less, 8 calories per ounce or less, more preferably 7 calories per ounce or less, even more preferably 6 calories per ounce or less, or 5 calories per ounce or less. In each of these examples, it is contemplated that there will be some caloric content, preferably of at least 5 calories per ounce, at least 1 calorie per ounce or at least 2 calories per ounce, or at least 3 calories per ounce. Any combination of these lower and upper limits are contemplated ranges as well as narrower ranges within these limits, depending on the desired product characteristics.

[0155] Pasteurization may be used such that the packaged product is subject to the lower level temperatures described herein, e.g. 145°F, 150°F, 160°F, or 165°F. Retort generally involves temperatures such as above 220°F, more particularly in the 230-275 °F range, often employing super-heated steam and / or pressure to achieve those temperatures. In preferred embodiments this type of “retort” processing is avoided such that once packaged and shipped, the sealed container / can with the beverage has not been treated with retort temperatures. In some cases, flash pasteurization may be used in line in the canning. Flash pasteurization may also be used in heat treatment prior to canning. Flash pasteurization may be accomplished with, for example, steam at about 230 °F or higher, about 280 °F or higher, or about 300 °F or higher or a small and / or predetermined period of time. The amount of time for flash pasteurization may be less than 5 seconds, less than 4 seconds, less than 3 seconds, less than 2 seconds, or about 1 second, or less. Flash pasteurization may be conducted in-line with any of the processes disclosed herein. As further discussed herein, dosing or adding oxygen after flash pasteurization, unexpectedly, is beneficial to assisting in repairing and / or improving the flavor damage after flash pasteurization or other heat treatment methods accomplished prior to canning. Use of oxygen also unexpectedly helps to repair flavor profiles of coffee in retort processed cans. Accordingly, including oxygen in the can may repair the flavor of the oxygen that is damaged by retort over a period of time.

[0156] The product may be cold chain transported / stored but may also be non-coldchain in that it is transported and / or stored without refrigeration. It is understood that a noncold chain beverage according to the present disclosure may or may not be refrigerated at the point of sale. It is further understood that these treatments including oxygenation may apply to other low acid beverages such as teas, juices, and the like where the use of oxygen may enable processing and packaging without retort; and thus, may require less added calories. In the example of a juice, the added calories may remain less than e.g. 3 calories from sugar added. Coffee generally starts off as a zero calorie beverage, thus while the calories per ounce in the other low acid beverages might be higher, the added calories per ounce generally equates or is on the lower range of that which is described for coffee. Some examples of low acid beverages which already have caloric content include vegetable juices. However, by use of oxygen and avoidance of retort, the amount of added sugar may be lower since it is no longer necessary to overcome the flavor destruction actually caused by retort. In addition, it is contemplated that the calories per ounce ranges described herein may be achieved without the use of artificial or no / low calorie sweeteners like stevia and the like or less than 0.5 grams dissolved per liquid ounce, or less than 0.35 grams, less than 0.25 grams, less than 0.2 grams or less than 0.1 grams or less than 0.05 grams or less than 0.025 grams, or less than 0.01 grams of these no / low calorie sweeteners, examples of which are disclosed herein.

[0157] The oxygen and / or nitrogen may be added by infusion or bubbling in of oxygen and / or nitrogen in line after brewing and / or after mixing with milk / sweeteners. Alternately, oxygen may be dosed into the container shortly before sealing in a similar manner to as nitrogen dosing has been described herein. Other gases may be infused / bubbled and / or dosed in as well in liquid form. For example, nitrogen and gases other than oxygen may also not be used or used in limited quantities not to provide bubbling but more to evacuate air from the container prior to sealing.

[0158] It should be noted that, while various functions and methods have been described and presented in a sequence of steps, the sequence has been provided merely as an illustration of one advantageous embodiment, and that it may not be necessary to perform these functions in the specific order illustrated. It is further contemplated that any of these steps may be moved and / or combined relative to any of the other steps. In addition, it is still further contemplated that it may be advantageous, depending upon the application, to utilize all or any portion of the functions described herein. It is also specifically contemplated that the addition of oxygen and / or nitrogen and the other parameters described herein are applicable to coffee of all types whether cold or regular brews, with / without nitrogen or othergasses, with / without flavors, sugars, sweeteners, etc., and whether shelf stable or cold chain (refrigerated) products are produced and regardless of what post caning heat treatment is done, e.g. retort or lower temperature pasteurization.

[0159] It is further understood that the pressure in the can / container 14, 114 may impact the ppm reading of oxygen and / or nitrogen in the beverage and will also change the minimum ppm to reach the oxygen and / or nitrogen percentage in the headspace 18 as described herein. The oxygen and / or nitrogen dissolved and in the headspace 18 will reach equilibrium depending on pressure, temperature, and the other gases used / present. Normally cans / containers 14, 114 may be designed to be pressurized at least slightly above one atmosphere so that they may remain firm, but higher pressures may be used, depending on what is desired with the beverage.

[0160] It is an object of the disclosure to supply a processing method that inhibits growth of C. bot in low acid beverages, and in particular coffee products, such as nitro coffee products and coffee products with added sweeteners, flavorings, and milk, for which there is a desired shelf life of greater than 10 days.

[0161] It is further an object of the disclosure to supply a processing method that produces low acid beverage products including cold brew and / or nitro coffee products that are shelf stable for at least 180 days.

[0162] It is also an object of the disclosure to inhibit growth of C. bot in low acid beverage products, including but not limited to nitro and nitro cold brew coffee products, for which there is a desired shelf life of greater than 10 days.

[0163] It is an object of the disclosure to supply a processing method that produces low acid beverage products, including but not limited to cold brew coffee products, that are shelf stable for at least 180 days.

[0164] It is a further object of the disclosure to inhibit growth of C. bot in pressurized canned low acidity beverages for which there is a desired shelf life of greater than 10 days, preferably 180 days or more.

[0165] It is a further object of the disclosure to enable use of processing techniques which do not require the high temperatures associated with retort processing but still inhibit growth of C. bot and also have stable and improved flavor while reducing the calorie count of these beverages, especially flavored / sweetened ones.

[0166] Yet another object of the disclosure is to provide a shelf stable low acid beverage (e.g. coffee) which is in a sealed container and contains flavorings such as milk, sweeteners etc. but still maintains relatively low caloric content.

[0167] “milk” as used herein refers to any type of milk whether animal, human or plant based, including but not limited to the examples described in the specification and “flavor additive” refers to a non-coffee based flavoring, including but not limited to the examples described in the specification.

[0168] These and other objects are achieved by provision of a method of manufacturing shelf stable nitro-cold brew coffee comprising dissolving oxygen into a liquid coffee product brewed at a temperature of less than 50° C; dispensing nitrogen into the oxygenated coffee; and packaging said liquid coffee product with oxygen and nitrogen dissolved therein into a sealed container. The method produces product that is shelf stable at refrigerated conditions for at least 180 days.

[0169] Other objects are achieved by providing a method of manufacturing shelf stable low acid beverages such as coffee or others where the coffee includes dissolved oxygen therein along with the addition of caloric additives such as milk, sweeteners or others. Preferably the caloric content is in the 0.5-9 calories per ounce range or possibly narrower range and most preferably high temperatures and particularly retort temperatures and processing is not used. By eliminating or not using high temperatures, a more gentle pasteurization can be used which results in the underlying flavor of the coffee not being destroyed by high temperature processing. Normally a high temperature treated coffee would require significantly more flavorings and sweeteners to overcome the damage caused by high temperature processing. Therefore the combined use of oxygen, the low acid beverage (e.g. coffee), and caloric additives in modest amounts (e.g. 0.5-9 calories / oz, 0.5-8, 0.5-7, 0.5-6, 0.5-5, 0.5-4, 0.5-3, 0.5-2 cal / oz) has been found to allow for both improved flavor, lower calories and longer shelf life with that improved flavor. The industry has historically believed that the addition of oxygen into the low acid beverage sealed container will ruin the flavor of these types of beverages, in contradiction to that belief, the inventors have discovered, somewhat unexpectedly, that use of oxygen actually allows for enhanced flavor along with non-cold chain transportation, however cold chain transportation can be used. The term calorie or cal refers to the unit of measure commonly found on US consumer nutrition labels which really is kilocalories or kcal. In some embodiments the can includescoffee, a milk product, carbohydrate sweetener, infused oxygen and without other additions to the beverage. Particularly, the nutrition facts listing could only be required to contain three ingredients, possibly 4 ingredients (if nitrogen is listed) and does not require listing “natural flavors” or “artificial flavors” and does not require the addition of coffee flavor additives.

[0170] In some embodiments, the method further comprises the step of chilling the coffee prior to the step of dissolving oxygen and nitrogen. In some of those embodiments, the chilling step includes holding at 33-38°F for about 24 hours. In other embodiments, the chilling step includes holding at about 35°F for at least 22 hours.

[0171] In certain embodiments, the step of dissolving oxygen occurs until the oxygen level reaches 18-36 ppm. In certain of those embodiments, the step of dissolving oxygen occurs until the oxygen level reaches 20-22 ppm.

[0172] In some embodiments, the brew temperature of the liquid low acid beverage product is room temperature.

[0173] In certain embodiments, the container has a headspace substantially including only oxygen and nitrogen. In certain of those embodiments, the partial pressure percentage of oxygen in a can is less than 10%.

[0174] In some embodiments, during or after the step of dissolving oxygen and prior to the step of dissolving nitrogen, the low acid beverage is recirculated in a holding tank.

[0175] In some embodiments, the method further comprises the step of heating the sealed container to about 145°F for about 3 minutes. In other embodiments, the method further comprises the step of heating the sealed container to about 145°F for at least 3 minutes. Temperatures of 150°F, 155°F, 160°F, 165°F are all contemplated in the alternative. Longer times can also be used as well.

[0176] In certain embodiments, the liquid low acid beverage product contains about 1-4%, more particularly 1.2 to about 4% or 1.4% to about 4% total dissolved solids. In certain of those embodiments, the liquid low acid beverage product contains 1.4% to 2.0% total dissolved solids.

[0177] In some embodiments, the liquid low acid beverage product is brewed over 17 to 24 hours. In some embodiments the brewing time is 12-14 hours, however it is contemplated that shorter brewing times could be used or techniques to speed up brewing ofcold brew coffee could also be applied. Hot brewed coffee typically will brew in a short amount of time, typically in a few minutes.

[0178] In certain embodiments, the liquid low acid beverage product has a pH of 4.6 to 5.2.

[0179] In some embodiments, a total pressure of a gaseous portion of the sealed container in atmospheres times the partial pressure percentage of oxygen defines a pressure ratio which is 0.03-0.16. In some of those embodiments, the pressure ratio is approximately 0.1125.

[0180] In another aspect, the disclosure provides a shelf stable nitro-cold brew coffee product comprising a sealed container comprising a liquid portion and a headspace; the liquid portion comprising coffee brewed at a temperature less than 50° C with oxygen and nitrogen dissolved therein; the headspace containing oxygen and nitrogen gas; wherein the product is free of Clostridium botulinum (C. bot). In some embodiments, an interior space of the sealed container consists essentially of a liquid portion and a headspace. The coffee product is shelf stable for at least 180 days at refrigerated conditions.

[0181] In some of those embodiments, the low acid beverage is brewed at ambient temperature.

[0182] In certain embodiments, the product has pH 4.6 to 6.5 or 5.5-7.5 or particularly in milk products 6.4-7.

[0183] In some embodiments, the liquid portion contains about 1.4% to about 4% total dissolved solids. In some of those embodiments, the liquid portion contains 1.4% to 2.0% total dissolved solids.

[0184] In preferred embodiments, the container is a can or a keg.

[0185] In certain embodiments, the liquid portion contains 18-20 ppm oxygen at equilibrium.

[0186] In yet another aspect, the disclosure comprises a method of manufacturing a cold brew coffee product comprising: dissolving oxygen into a liquid low acid beverage product brewed at a temperature less than 50° C and packaging said liquid low acid beverage product with oxygen dissolved therein into a sealed container.

[0187] In some embodiments, the method further comprises feeding a low acid beverage product brewed at a temperature less than 50° C from a vat into the container, wherein between the vat and container, the dissolving step occurs; dispensing a non-oxygen gas into the container; and sealing the container.

[0188] In certain embodiments, the dispensing step is done at a first rate measured in gallons per minute (gpm) and the dissolving step is accomplished by supplying a pressure of oxygen at a second rate measured in positive net pounds per square inch (psi) into an infuser such that the first rate divided by the second rate is a ratio in the range of 0.1-10 gpm / psi. In some of those embodiments, the ratio is 1-8 gpm / psi or 1-5 gpm / psi. In certain of those embodiments, the ratio is approximately 2 gpm / psi.

[0189] In some embodiments, after the step of dissolving, and prior to the step of packaging, the low acid beverage is recirculated in a holding tank until the low acid beverage having dissolved oxygen therein reaches an oxygen level of 10-40 ppm, more preferably 20- 40 ppm.

[0190] In certain preferred embodiments, the container has a headspace substantially including only oxygen and a non-oxygen gas. In especially preferred embodiments, the nonoxygen gas is nitrogen.

[0191] In some embodiments, the sealed container has a partial pressure percentage of oxygen of at least 3% but less than 10%.

[0192] In certain embodiments, a total pressure of a gaseous portion of the sealed container in atmospheres times the partial pressure percentage of oxygen defines a pressure ratio which is 0.03-0.16. In some of those embodiments, the pressure ratio is approximately 0.1125.

[0193] In some embodiments, the container is a single use container. In certain embodiments, the container is a metal can. In other embodiments, the container is a glass bottle. In yet other embodiments, the container is a plastic bottle.

[0194] In certain embodiments, the brew temperature of the low acid beverage is less than 30° C. In some preferred embodiments, the brew temperature is less than 15° C, more preferably 3-15° C. The disclosure further comprises a cold brew coffee product comprising a sealed container comprising a liquid portion and a headspace; the liquid portion comprising low acid beverage brewed at a temperature less than 50° C with a non-oxygen gas dissolvedtherein; the headspace containing at least approximately 3% oxygen and an amount of a nonoxygen gas. The product has a shelf life greater than 10 days and remains free of C. hot when stored at refrigerated conditions.

[0195] In preferred embodiments, the non-oxygen gas is nitrogen.

[0196] In some embodiments, the cold brew coffee product headspace has a total pressure between 1-4 atmospheres when the liquid portion is at a temperature of 3° C.

[0197] In certain embodiments, the gaseous portion contains approximately 3-6% oxygen.

[0198] In some embodiments, the liquid portion has a pH of 4.6 or greater, preferably 5.0 or greater, most preferably 5.5 to 6.5.

[0199] In certain embodiments, the low acid beverage is brewed at less than 30° C. In some of those embodiments, the low acid beverage is brewed at less than 25° C. In certain of those embodiments, the low acid beverage is brewed at less than 15° C, most preferably 3- 15° C.

[0200] In some embodiments, the low acid beverage product exhibits 90 days of shelf life protected from C. bot growth.

[0201] In certain embodiments, the shelf life of a low acid beverage product according to the disclosure stored at <10° C is 180 days. In preferred embodiments, the low acid beverage is shelf stable for 180 days at refrigerated conditions.

[0202] In certain embodiments, the shelf life of a low acid beverage product according the disclosure will have a shelf life of 30 days, 60 days, 90 days, 120 days, 180 days, 270 days or 365 days, depending on storage conditions. In certain preferred embodiments, the product exhibits shelf life of 30 days, 60 days, 90 days, 120 days, 180 days, 270 days or 365 days upon storage at refrigerated conditions.

[0203] In other embodiments, the shelf life of a low acid beverage product according the disclosure will have a shelf life of 1 month, 2 months, 3 months, 4 months, 5 months, 6 months, 7 months, 8 months, 9 months, 10 months, 11 months, or 12 months. In certain preferred embodiments, the product exhibits shelf life of 3 months, 4 months, 5 months, 6 months, 7 months, 8 months, 9 months, 10 months, 11 months, or 12 months upon storage at refrigerated conditions.

[0204] The disclosure also comprises a method of manufacturing a stable nitrogen infused low acid beverage product comprising the steps of dissolving oxygen into a liquid low acid beverage product; packaging the low acid beverage product having dissolved oxygen therein into a container; dispensing nitrogen into the container to produce a nitrogen infused low acid beverage product; and sealing the container, wherein the nitrogen infused low acid beverage product remains free of C. bot when stored at refrigerated conditions.

[0205] In some embodiments of this method, the low acid beverage product having dissolved oxygen therein contains 10-40 ppm oxygen. In some of those embodiments, the low acid beverage product having dissolved oxygen therein contains 20-40 ppm oxygen.

[0206] In some embodiments, the sealed container has a partial pressure percentage of oxygen of at least 3% but less than 10%.

[0207] In certain embodiments, the nitro low acid beverage product is dispensed into a can.

[0208] In some embodiments of the nitro infused method, the dispensing step is done at a first rate measured in gallons per minute (gpm) and the dissolving step is accomplished by supplying a pressure of oxygen at a second rate measured in pounds per square inch (psi) into an infuser such that the first rate divided by the second rate is a ratio in the range of 0.1- 10 gpm / psi.

[0209] Still other objects are achieved by providing a method of manufacturing shelf stable low acid beverage product such as flavored / sweetened low acid beverage which may be hot brew or cold brew or nitro-cold brew coffee comprising dissolving oxygen into a liquid low acid beverage product; adding flavoring and / or sweeteners to the low acid beverage product; and packaging said flavored / sweetened low acid beverage product with oxygen dissolved therein into a sealed container and heating the packaged product to a temperature less than 100 deg C / 212 deg F. More particularly, the maximum temperature the product is exposed to is 180 deg F or less or more particularly 170 deg F or less or even more particularly 165 deg F or less. The method produces product that is shelf stable at refrigerated conditions for at least 180 days. In certain embodiments, the flavored / sweetened low acid beverage product has a caloric content of 8 calories per ounce or less, more particularly between 0.5-8 calories per ounce or even more particularly 1-6 calories per ounce.

[0210] In certain embodiments a method of manufacturing shelf stable packaged low acid beverage is provided including steps of: dissolving oxygen into a liquid low acid beverage product; and packaging the liquid low acid beverage product with oxygen dissolved therein into a sealed container along with one or more of: milk, flavor additives, carbohydrate sweetener and artificial sweetener, to create a packaged low acid beverage product with a pH of 4.6 or greater.

[0211] In some embodiments the carbohydrate sweetener is selected from the group consisting of sucrose, glucose, fructose, xylose, fructose- glucose syrup sugar alcohol, and cyclodextrins. In some embodiments the artificial sweetener is selected from the group consisting of saccharin, cyclamate, aspartame, acesulfame potassium, sucralose, mannitol, sorbitol, xylitol, stevia and peptide sweeteners. In other embodiments the milk is selected from the group consisting of: raw milk, sterilized milk, powdered whole milk, powdered nonfat milk, fresh cream, concentrated milk, nonfat milk, partially nonfat milk, condensed milk and plant-based milk. In other embodiments the packaged low acid beverage product includes milk and / or carbohydrate sweetener and has a caloric content of 9 calories per ounce or less.

[0212] In other embodiments the dissolving step includes infusing the oxygen inline into the liquid low acid beverage product while said liquid low acid beverage product flows through a packaging line. In still other embodiments, the dissolving step includes infusing the oxygen into the liquid low acid beverage product. In other embodiments the infusing includes delivering pressurized oxygen to a low acid beverage moving through a canning line and using a pressure regulator to control a quantity of oxygen dissolved into the low acid beverage. The infusing could also occur in a tank. In certain cases levels greater than 36ppm of oxygen can be useful, more particularly more than 45ppm or more than 50ppm of oxygen can be useful especially in low acid beverages with added carbohydrate sweeteners and / or milk.

[0213] In still other embodiments the method includes shipping said packaged liquid low acid beverage product and such that prior to shipping said packaged liquid low acid beverage product has been subject to temperatures less than 100 deg Celsius while in the sealed container. In other aspects the method includes the step of chilling the low acid beverage prior to the step of dissolving oxygen. In certain embodiments the chilling step includes holding at 33-38°F for about 24 hours. In other embodiments the step of dissolvingoxygen occurs until the oxygen level reaches 18-36 ppm. Optionally, the oxygen could be dissolved at the higher levels described herein. In still other embodiments the packaged low acid beverage product contains a liquid portion with dissolved oxygen therein and a headspace portion with oxygen therein. In certain aspects, the low acid beverage is cooled down from its brewing temperature and remain at or slightly above ambient temperature such that the levels of oxygen described in this application can be incorporated by infusing. Chilling is sometimes preferred because oxygen dissolves better in colder liquids, but room temperature or reasonably close thereto such that oxygen can be dissolved to desired levels can be used so that the extra energy required to chill the low acid beverage is not required. Canning can also be done at other temperatures without the beverage being chilled prior to or during canning, particularly ambient temperatures could be used or a variety of temperature ranges can be used during canning.

[0214] In other embodiments the container is a metal can. In still other embodiments the container is a bottle. In additional embodiments, the method includes the step of heating the sealed container to about 145°F for at least 3 minutes. In certain embodiments the liquid low acid beverage product has a pH of 4.6 to 5.2.

[0215] In other embodiments a packaged low acid beverage product is provided including a sealed container with a liquid portion comprising low acid beverage with oxygen dissolved therein. The product is free of Clostridium botulinum (C. bot) and the liquid portion further includes one or more of the group consisting of: milk, carbohydrate sweetener and artificial sweetener, to create the packaged low acid beverage product with a pH of 4.6 or greater. It is understood that the milk products or any other products susceptible to pathogens which are added would separately be pasteurized prior to being added to the low acid beverage using techniques typical in their respective industries. For example, milk processing and pasteurization techniques used in that industry are known in the art and would be used on milks added prior to that addition.

[0216] In certain embodiments the liquid portion has 0.5-9 calories per ounce. In other embodiments the liquid portion has 2-7 calories per ounce. In still other embodiments the liquid portion has 2-5 calories per ounce.

[0217] In certain embodiments the liquid portion contains 18-20 ppm oxygen at equilibrium or higher or lower levels described herein. In some cases, the oxygen is dissolved to reach e.g. 18-36 ppm or higher (or lower) levels contemplated herein and after afew weeks the oxygen will chemically react with the contents of the can, including the low acid beverage and the level of oxygen may drop 50% or more, for example, oxygen content after three weeks may be 1-10 ppm, more particularly 1-5 ppm or even more particularly 1-3 ppm. In other embodiments the sealed container includes a headspace portion containing oxygen. In other embodiments the sealed container with the packaged low acid beverage product therein is not exposed to temperatures above 212 deg more particularly is not exposed to temperatures above 180 deg f.

[0218] In other embodiments a method of manufacturing shelf stable packaged low acid beverage includes dissolving oxygen into a liquid low acid beverage product; and packaging said liquid low acid beverage product with oxygen dissolved therein into a sealed container along with one or more of the group consisting of: milk, flavor additives, carbohydrate sweetener and artificial sweetener, to create a packaged low acid beverage product wherein the packaged low acid beverage product has a pH of 4.6 or greater and the packaged low acid beverage product has a caloric content of 0.5-9 calories per ounce.

[0219] In certain aspects the carbohydrate sweetener is selected from the group consisting of sucrose, glucose, fructose, xylose, fructose- glucose syrup sugar alcohol, cyclodextrins and combinations thereof. In other aspects, the artificial sweetener is selected from the group consisting of saccharin, cyclamate, aspartame, acesulfame potassium, sucralose, mannitol, sorbitol, xylitol, stevia, peptide sweeteners and combinations thereof. In other aspects, the milk is selected from the group consisting of: raw milk, sterilized milk, powdered whole milk, powdered nonfat milk, fresh cream, concentrated milk, nonfat milk, partially nonfat milk, condensed milk, plant-based milk and combinations thereof. In other aspects the packaged low acid beverage product includes milk and carbohydrate sweetener.

[0220] In yet other aspects the dissolving step includes infusing the oxygen inline into the liquid low acid beverage product while said liquid low acid beverage product flows through a packaging line. In still other aspects the dissolving step includes infusing the oxygen into the liquid low acid beverage product. In other aspects the infusing includes delivering pressurized oxygen to a low acid beverage moving through a canning line and using a pressure regulator to control a quantity of oxygen dissolved into the low acid beverage.

[0221] In yet other aspects, the method includes shipping said packaged liquid low acid beverage product and such that prior to shipping said packaged liquid low acid beverageproduct has been subject to temperatures less than 100 deg Celsius while in the sealed container. In other aspects the method includes the step of chilling the low acid beverage prior to the step of dissolving oxygen. In other aspects the chilling step includes holding at 33-38°F for about 24 hours. In yet other aspects the step of dissolving oxygen occurs until the oxygen level reaches 18-36 pp.

[0222] In still other aspects said package low acid beverage product contains a liquid portion with dissolved oxygen therein and a headspace portion with oxygen therein. In yet other aspects said container is a metal can. In still other aspects the container is a bottle. In still other aspects the method includes the step of heating the sealed container to at least about 145°F for at least 3 minutes but heated to not more than about 190°F. In still other aspects the liquid low acid beverage product maintains at least 1.25ppm oxygen dissolved after 180 days of storage in room temperature conditions.

[0223] In other embodiments a packaged low acid beverage product includes a sealed container with a liquid portion comprising low acid beverage with oxygen dissolved therein. The product is free of Clostridium botulinum (C. bot) and the liquid portion further includes one or more of the following: milk, carbohydrate sweetener and artificial sweetener, to create the packaged low acid beverage product wherein the packaged low acid beverage product has a pH of 4.6 or greater wherein the liquid portion has 0.5-9 calories per ounce.

[0224] In other aspects the sealed container is packaged together with other sealed containers and has been heated prior to packaging to at least about 145°F for at least 3 minutes but heated to not more than about 190°F. In yet other aspects the liquid portion has 2-7 calories per ounce. In still other aspects the liquid portion has 2-5 calories per ounce. In still other aspects the liquid portion contains 18-20 ppm oxygen at equilibrium. In other aspects after 180 days the oxygen level is at least 1.25 ppm. This could be in refrigerated storage or room temperature storage or anywhere in between. In yet other aspects the sealed container includes a headspace portion containing oxygen. In yet other aspects the sealed container with the packaged low acid beverage product therein is not exposed to temperatures above 212 deg f. In still other aspects the sealed container with the packaged low acid beverage product therein is not exposed to temperatures above 180 deg f. in still other aspects a plurality of the packaged low acid beverage products are packaged together in a case, pack or pallet containing at least two of the packaged low acid beverage products wherein prior to packaging in the case, pack or pallet, each of the packaged low acid beverage products whilein the sealed container is subjected to temperatures less than 200 deg F.

[0225] In certain aspects the calories per ounce ranges described herein are achieved without the use of artificial or no calorie sweeteners.

[0226] In an exemplary implementation, the low acid beverage may be or include milk, such as pasteurized milk, and the low acid beverage product may be or include, a sealed container or vessel including the pasteurized milk disposed therein. The sealed container, as previously discussed, may be a pressurized vessel / container, such as but not limited to, an aluminum can. It should be appreciated, however, that the vessel / container may be or include any container capable of or configured to maintain pressure or reduce pressure loss. In at least one example, the low acid beverage product may be a sealed container including pasteurized milk dosed and / or pressurized with oxygen. The sealed container may be pressurized during the process of dosing with oxygen.

[0227] In at least one implementation, the low acid beverage product, including the oxygen dosed pasteurized milk disposed in the container and / or the oxygen dosed pasteurized milk thereof may exhibit relatively longer shelf-life as compared to pasteurized milk without dosing with oxygen. It should be appreciated that conventional consumer and marketing patterns may require that most dairy processors manufacture milk having a shelf-life of greater than or equal to about 14 days. As used herein, the term or expression “shelf-life,” with respect to milk (e.g., pasteurized milk), may refer to the period of time that a product may be kept or maintained under practical storage and still retain acceptable quality. As used herein, the term or expression “practical storage conditions” may refer to refrigeration or cooling capable of maintaining a temperature of less than or equal to about 9°C, about 8°C, or about 7.2°C (45°F). As used herein, the term or expression “acceptable quality” may refer to a product’s flavor, odor, and / or appearance being satisfactory to a consumer and / or that the milk is safe to drink.

[0228] It is generally accepted that quality defects in pasteurized milk may often be the result of microbial contamination, growth, and spoilage. Accordingly, milk product quality may often be determined, at least in part, by sensory, chemical, microbiological analyses, or a combination thereof. These analyses may be conducted from when the milk is harvested from the cow or other sources (e.g., plant for plant-based milks) to when the milk is consumed.

[0229] In an exemplary implementation, the pasteurized milk dosed and / or pressurized with oxygen may have a shelf-life and / or may maintain an “acceptable quality” under “practical storage conditions” for greater than or equal to about 14 days, greater than or equal to about 15 days, greater than or equal to about 21 days, greater than or equal to about 25 days, greater than or equal to about 27 days, greater than or equal to about 29 days, greater than or equal to about 33 days, greater than or equal to about 34 days, greater than or equal to about 35 days, greater than or equal to about 38 days, greater than or equal to about 40 days, greater than or equal to about 45 days, greater than or equal to about 50 days, or more. Without being bound by theory, it is believed that dosing the pasteurized milk with oxygen may prevent the proliferation or growth of bacteria therein, kill the bacteria already present in the pasteurized milk, or a combination thereof. Additionally, it is believed that the bacteria (e.g., aerobic and / or anaerobic bacteria) in milk produce enzymes, such as hydrolases (e.g., proteases and lipases), and these enzymes react with the proteins in the milk to cause spoilage. As such, it is believed that the dosing of the oxygen may reduce / kill and / or prevent the growth of the bacteria in the milk, thereby preventing the production of these detrimental enzymes. It is also believed that dosing with oxygen may also reduce and / or destroy hydrolases. Accordingly, the oxygen may be capable of or configured to work in at least two processes to preserve the milk, namely, killing the bacteria and destroying the enzymes. While the present disclosure discusses C. bot, it should be appreciated that the oxygen may kill and / or prevent the growth of vary classes of bacteria, including, but not limited to, anaerobic bacteria, aerobic bacteria, or the like, or any combination thereof.

[0230] In an exemplary implementation, the pasteurized milk dosed and / or pressurized with oxygen may maintain an acceptable amount of aerobic and / or anaerobic bacteria for at least a portion or the complete shelf-life thereof. For example, the pasteurized milk dosed and / or pressurized with oxygen may maintain aerobic bacteria, as measured with aerobic plate count according to FDA BAM Chapter 3, of less than 100 cfu / g, less than 200 cfu / g, less than 300 cfu / g, less than 400 cfu / g, less than 600 cfu / g, less than 800 cfu / g, less than 1,000 cfu / g, less than 1,500 cfu / g, less than 2,000 cfu / g, less than 2,500 cfu / g, less than 3,000 cfu / g, or less than 5,000 cfu / g.

[0231] In an exemplary implementation, the pasteurized milk dosed and / or pressurized with oxygen may have a dissolved oxygen saturation, as measured with a dissolved oxygen meter, of greater than or equal to 0 %, greater than or equal to about 50%, greater than or equal to about 100%, greater than or equal to about 150%, greater than orequal to about 200%, greater than or equal to about 250%, greater than or equal to about 300%, or more. The pasteurized milk dosed and / or pressurized with oxygen may maintain the dissolved oxygen saturation for at least a portion or the complete shelf-life thereof.

[0232] In at least one implementation, the pasteurized milk dosed and / or pressurized with oxygen may maintain an acceptable amount of lactic acid bacteria for at least a portion or the complete shelf-life thereof. For example, the pasteurized milk dosed and / or pressurized with oxygen may maintain lactic acid bacteria in an amount of less than 100,000 cfu / g, less than 20,000 cfu / g, less than 1,000 cfu / g, less than 500 cfu / g, less than 400 cfu / g, less than 300 cfu / g, less than 200 cfu / g, or less.

[0233] In at least one implementation, the pasteurized milk dosed and / or pressurized with oxygen may maintain bacteria, such as, Psychrotrophs, in an amount less than or equal to about 10,000,000 cfu / g for at least a portion or the complete shelf-life thereof. For example, the pasteurized milk dosed and / or pressurized with oxygen may maintain Psychrotrophs in an amount less than or equal to about 10,000,000 cfu / g, less than or equal to about 1,000,000 cfu / g, less than or equal to about 500,000 cfu / g, less than or equal to about 100,000 cfu / g, less than or equal to about 10,000 cfu / g, less than or equal to about 1,000 cfu / g, less than or equal to about 100 cfu / g, or less than or equal to about 10 cfu / g. The amount of Psychrotrophs may be measured according to standard or conventional processes, such as via Standard Plate Count (SPC) with SPC media.

[0234] As further described herein, the present inventors have surprisingly and unexpectedly discovered that pasteurized milk dosed with oxygen exhibited relatively longer shelf-life as compared to pasteurized milk without dosing with oxygen.

[0235] The following numbered paragraphs are directed to one or more exemplary variations of the subject matter of the application:

[0236] 1. A shelf-stable packaged low acid beverage, comprising: a container; and a liquid low acid beverage disposed and sealed in the container, wherein the liquid low acid beverage comprises oxygen dissolved therein in an amount sufficient to prevent growth of Clostridium botulinum, wherein the container and the liquid low acid beverage define a headspace disposed in the container, and wherein oxygen is present in the headspace in an amount greater than or equal to about 12%, based on the volume of the headspace.

[0237] 2. The shelf-stable packaged low acid beverage of paragraph 1, whereinoxygen is present in the headspace in an amount of from greater than or equal to 12% to less than or equal to about 100%.

[0238] 3. The shelf-stable packaged low acid beverage of paragraph 1, wherein oxygen is present in the headspace in an amount of from greater than or equal to 15% to less than or equal to about 60%.

[0239] 4. The shelf-stable packaged low acid beverage of paragraph 1, wherein oxygen is present in the headspace in an amount of from greater than or equal to 20% to less than or equal to about 30%.

[0240] 5. The shelf-stable packaged low acid beverage of paragraph 1, wherein nitrogen is present in the headspace in an amount greater than or equal to about 20%, based on the volume of the headspace.

[0241] 6. The shelf-stable packaged low acid beverage of paragraph 1, wherein nitrogen is present in the headspace in an amount of from greater than or equal to about 20% to less than or equal to 100%, based on the volume of the headspace.

[0242] 7. The shelf-stable packaged low acid beverage of paragraph 1, wherein nitrogen is present in the headspace in an amount of from greater than or equal to about 20% to less than or equal to 80%, based on the volume of the headspace.

[0243] 8. The shelf-stable packaged low acid beverage of paragraph 1, wherein nitrogen is present in the headspace in an amount of from greater than or equal to about 20% to less than or equal to 70%, based on the volume of the headspace.

[0244] 9. The shelf-stable packaged low acid beverage of paragraph 1, wherein nitrogen is present in the headspace in an amount of from greater than or equal to about 20% to less than or equal to 50%, based on the volume of the headspace.

[0245] 10. The shelf-stable packaged low acid beverage of paragraph 1, wherein a volume or mass ratio of the oxygen to nitrogen in the headspace is from about 1 :0.5 to about 1 :4.

[0246] 11. The shelf-stable packaged low acid beverage of paragraph 1, wherein a volume or mass ratio of the oxygen to nitrogen in the headspace is from about 1 :0.5 to about 1 :2.

[0247] 12. The shelf-stable packaged low acid beverage of paragraph 1, wherein a volume or mass ratio of the oxygen to nitrogen in the headspace is from about 1 :0.7 to about 1 : 1.2.

[0248] 13. The shelf-stable packaged low acid beverage of paragraph 1, wherein the low acid beverage further comprises one or more of milk, a flavor additive, a carbohydrate sweetener, an artificial sweetener, or a combination thereof.

[0249] 14. The shelf-stable packaged low acid beverage of paragraph 1, wherein the low acid beverage further comprises an additional additive selected from the group consisting of milk, a flavor additive, a carbohydrate sweetener, an artificial sweetener, and a combination thereof.

[0250] 15. The shelf-stable packaged low acid beverage of paragraph 1, wherein the shelf-stable packaged low acid beverage has a pH of greater than or equal to about 4.6.

[0251] 16. The shelf-stable packaged low acid beverage of paragraph 1, wherein the shelf-stable packaged low acid beverage has a caloric content of from about 0.5 calories / ounce to about 9 calories / ounce.

[0252] 17. The shelf-stable packaged low acid beverage of paragraph 1, wherein the - stable packaged low acid beverage is free of Clostridium botulinum.

[0253] 18. A method for preparing a shelf-stable packaged low acid beverage, the method comprising: disposing the liquid low acid beverage into a container; dissolving oxygen into the liquid low acid beverage disposed in the container; sealing the container, wherein the container and the liquid low acid beverage define a headspace disposed in the container, and wherein oxygen is present in the headspace in an amount greater than or equal to about 12%, based on the volume of the headspace.

[0254] 19. The method of paragraph 18, further comprising contacting liquid nitrogen with the liquid low acid beverage before sealing the container, wherein nitrogen is present in the headspace in an amount greater than or equal to about 20%, based on the volume of the headspace.

[0255] 20. The method of paragraph 18 or 19, further comprising adding one or more of milk, a flavor additive, a carbohydrate sweetener, an artificial sweetener, or a combination thereof to the liquid low acid beverage before sealing the container.

[0256] 21. The method of any one of paragraphs 18 to 20, wherein dissolving oxygen into the liquid low acid beverage comprises directing liquid oxygen from a first process gas source to the liquid low acid beverage in the container via a first nozzle.

[0257] 22. The method of any one of paragraphs 19 to 21, wherein contacting liquid nitrogen with the liquid low acid beverage comprises directing liquid nitrogen from a second process gas source to the liquid low acid beverage in the container via a second nozzle.EXAMPLES

[0258] The examples and other implementations described herein are exemplary and not intended to be limiting in describing the full scope of compositions and methods described herein. Equivalent changes, modifications, and variations of specific implementations, materials, compositions, and methods may be made within the scope of the implementations or embodiments described herein, with substantially similar results.

[0259] Example 1

[0260] An exemplary beverage was prepared according to the systems and methods disclosed herein. Particularly, cold brew nitro coffee and products thereof were prepared. The cold brew nitro coffee product was prepared according to the following: (1) Combine ingredients, cover and steep for up to 24 hours at less than 41 °F; (2) Infuse the cold brew with pure oxygen at 1% psi in the line filling the containers; (3) Place oxygen infused cold brew into clean containers, add liquid nitrogen, and seal immediately; (4) Test containers periodically during the canning process for dissolved oxygen content and pH to assure consistency in production. The weight percentage of the water and coffee grounds utilized to prepare the cold brew, prior to infusion, is summarized in Table 1. The conditions for preparing the cold brew are summarized in Table 2.Table 1Coffee grounds utilized maintain a pH of less than 5.2Table 2

[0261] Example 2

[0262] The cold brew nitro coffee product of Example 1 was evaluated. Particularly, the product was tested for redox potential and determined to be about +212.4 mV. Further, microbial analysis of the product also determined that the product showed no outgrowth of mesophilic spore formers. Additionally, testing for aerobic plate count (APC), lactic acid bacteria (LAB), and yeast and mold (Y&M) found very limited microbial activity with 20 cfu / g APC, 10 cfu / g LAB and 10 cfu / g mold found. The results are summarized in Tables 3 and 4.Table 3Table 4

[0263] Example 3

[0264] An exemplary beverage was prepared according to the systems and methods disclosed herein. Particularly, a Kings brew nitrogen infused cold brew coffee and products thereof were prepared. The coffee product was prepared according to the following: (1) Combine ingredients, cover and steep for about 17 to about 24 hours at ambient conditions; (2) Optionally, chill coffee at about 33°F to about 38°F; (3) Infuse the cold brew with pure oxygen to about 20 ppm to about 35 ppm; (4) Place oxygen infused cold brew into clean containers, add liquid nitrogen, and seal immediately; (5) Refrigerate, and keep refrigerated at about 33 °F to about 38°F; (6) Test containers periodically during the canning process for dissolved oxygen content and pH to assure consistency in production. The weight percentage of the water and coffee grounds utilized to prepare the cold brew, prior to infusion, is summarized in Table 5. The conditions for preparing the cold brew are summarized in Table 6.Table 5Coffee grounds utilized maintain a pH of less than 5.2Table 6

[0265] Example 4

[0266] The coffee product prepared according to Examples 1 and 3 were pasteurized. Particularly, the coffee product were headed in the containers to greater than or equal to about 145°F and held at about 145°F for at least 3 minutes. After pasteurization, the coffee product was stored at refrigerated conditions of less than 10°C and tested at predetermined time points.

[0267] No outgrowth of mesophilic spore formers or sulphite reducing Clostridia were found in samples tested prior to and after the 145°F for 3-minute heating that was conducted as part of the process. Additionally, testing for aerobic plate count (APC), lactic acid bacteria (LAB) and yeast and mold (Y&M) found elimination and no growth was observed for all tests conducted. See KIN 171103-018. The initial analysis of Example 1 is summarized in Table 7.Table 7: Initial Analysis of Example 1 After Pasteurization

[0268] Example 5

[0269] The shelf-life of the coffee products prepared in Examples 1, 3, and 4 were evaluated by a certified Process Authority. Products were tested by a laboratory accredited in accordance with the recognized International Standard ISO / IEC 17025:2005. This accreditation demonstrates technical competence for a defined scope and the operation of a laboratory quality management system (refer to the joint ISO-ILAC-IAF Communique' dated January 2009). The tests conducted are summarized in Table 8.Table 8

[0270] Results indicated that the ready -to-drink coffee product of Examples 1 and 3 did not support C. botulinum growth or toxin production throughout 180 days at refrigerated storage, was food safe, and was of excellent microbial and sensory quality.

[0271] In addition, the ready -to-drink coffee product of Examples 1, 3 and 4 remained microbiologically stable throughout at least 180 days of refrigerated storage. The product exhibited very low to no growth of potential spoilage organisms and no potential pathogenic organisms or toxins were detected throughout the test study. The product also met key criteria required to prevent outgrowth of Clostridium botulinum through 180 days.

[0272] It was also surprisingly and unexpectedly determined that the coffee products evaluated were able to maintain their respective flavor profile for up to 12 months. Particularly, the coffee products maintained consistent organoleptic properties / qualities of taste, flavor, and acidity.

[0273] Current reference data and research does not point to any direct scientific correlations that are resulting in the added shelf-life for Kings Row Cold Brew coffee currently. It is also counterintuitive for the addition of oxygen to create longer shelf-life when oxygen is well known to detract from the longevity through oxidation and enzymatic activity stimulation, but none the less the coffee product was doubling the shelf-life as compared to other manufacturers, and the only differences of note was the oxygen addition and the coffee bean selection used.

[0274] Notably, comparative batches of kegs in which nitrogen but not oxygen, was added to a particular coffee brew went sour after 90 days. It should be noted that Applicant’s commercial competitors are not able to get past the 90 days shelf-life, and coffee brews that have 180 days shelf-life must be pasteurized at typical conditions (e.g., 160°F for 5 minutes), which negatively affects the flavor profile and organoleptic qualities of cold brews.

[0275] It was surprisingly and unexpectedly discovered that oxygen dissolved in the coffee product provided improved flavor profiles and / or more consistent flavor profiles over the shelf-life of the product. Particularly, the packaged coffee industry and more generally the packaged beverage industry has believed that the addition of oxygen to the container or the failure to remove oxygen from the container would result in degradation of the flavors due to oxidation. As a result, many have actively tried to remove oxygen from the system. Applicant’s testing has shown the addition of oxygen to actually make the flavor profile more consistent and to preserve the flavor of coffee longer than without the added oxygen. Furthermore, many packaged beverages are treated using processing referred in the industry as “retort”. “Retort” is generally a higher level of heating as compared to pasteurization. For example, “retort” will often be in the range of 225°F or more, often at or above 245°F. Retort is often used in non-cold chain beverages because the risk of C. bot is higher. Retort is generally used in products with pH levels of 4.0-7.0 that do not have preservatives and which may have a high risk for pathogens. Generally in coffee, retort is used for the prevention of C. bot and is used to achieve shelf stability of ready-to-drink coffee products with milk and sweeteners, particularly carbohydrate sweeteners which are also suitable for non-cold chain transportation and storage. Typical temperature ranges for retort are about 245°F / 118°C - 255°F / 124°C. As previously mentioned, added milk products would often need to be high temperature pasteurized in order to kill bacillus bacteria prior to the addition thereof in the coffee.

[0276] By use of Oxygen, retort may be avoided in coffee or other brewed beverages, such as tea and specifically coffee with added milk / sweeteners / flavors. Instead, gentler pasteurization may be used at temperatures at or below the typical brewing temperature for hot coffee. More particularly temperatures of 175°F or more particularly 165°F or less are desirable to make the milk / sugars etc. safe from pathogens other than C. bot. The added oxygen as described herein protects from C. bot. By eliminating retort the flavor of the coffee may be preserved and therefore may require fewer ingredients and additives to cover up the flavor damage from high heat. Thus, by keeping the temperature at or below 175°F or more preferably at or below 165 °F during pasteurization and while at the same time employing the use of oxygen, fewer calories are needed to create a product which maintains its flavor profile and also has a desirable taste. Specifically, a significant number of calories from sugars / carbohydrates / milk or other additives necessary to overcome / mask the flavor damage caused by high temperature treatment (e.g. retort), is no longer needed and thus theflavoring / sweetening additives are only necessary to the extent to create the desired flavor profile. As a result, the calories per serving go down substantially as compared to other similar products subjected to higher temperatures. The oxygen also assists in the improved flavor profile, which was an unexpected result. Therefore, since the flavor of the coffee is not damaged by retort, the product would require fewer calories, particularly sugars, to achieve suitable flavor profile as the retort processed ready -to-drink coffee product. Most preferably, the flavor profile may be preserved without the addition of chemical or nonnatural preservatives.

[0277] Example 6

[0278] An evaluation of oxygenated and non-oxygenated products was conducted to compare flavor profiles. Product samples were evaluated on several sensory profiles to determine whether or not there was a discernable difference between oxygenated and nonoxygenated products. The test panel was composed of three trained members with randomly assigned, blindly labelled samples. Fresh apple slices and pure drinking water were used between sample tasting to cleanse the palette. Collaboration was not allowed during the testing and all members were adequately separated. Samples tested included Black coffee with Oxygen and without, Black coffee with Sugar with Oxygen and without, Black coffee with Sugar and Milk, both with and without oxygen. Table 9 is a Data Table of Chemistry Results that summarizes the products tested for flavor after sitting open at room temperature for two hours:Table 9

[0279] Black with sugar included 0.5 gram sugar per ounce of coffee which was about 2 calories per ounce. Black with sugar and milk - 0.5 grams sugar per ounce of coffee / milk and the ratio of milk to coffee was 1 :3 (i.e. 14 milk3 / 4 coffee) with total carbohydrates / ounce - 0.75 g / ounce. With this milk to coffee ratio, the calories per ounce from milk was about 3 calories per ounce (1% milk), about 2.5 calories per ounce (skim milk), about 3.5 calories per ounce (2% milk), and about 4.25 calories per ounce (whole milk). This would be in addition to the about 2 calories per ounce from sugar as described. Therefore, whole milk and sugar still was well below about 10 calories per ounce, more particularly below about 7 calories per ounce and with the skim variant being about 4.5 calories per ounce or less. This means that a 12 ounce cold brew can with sugar and skim milk was right about at 54 calories per ounce, particularly less than 75 calories, more particularly less than 70 and even more particularly less than about 65 calories. As a comparison, a 12 ounce can of Coca-Cola classic comes in at about 140 calories. The whole + coffee + sugar example here had less than about 90 calories per can, more particularly less than about 85, and even more particularly less than about 80 calories per can about 75 calories per ounce a generous portion of milk added and a smaller amount could be added to bring the calories per ounce below 30 calories for a 12 ounce can (e.g. the amount of milk added was half or less as compared to the tested sample). Other commercial coffee products generally had higher calories per ounce in canned coffees with milk and sugar added, for example greater than 10 calories per ounce and such products often include reduced fat milk whereas the present beverages utilized whole milk and still achieve 10 calories per ounce or less with substantial shelf-life parameters as described herein. In order to give the perception of a lower caloric count, these beverages will often reduce the portion size to around 10 ounces or less.

[0280] As a result of the use of oxygen and avoidance of high temperature retort processing, the safety processing of the beverage products now does not destroy the delicate flavors of the coffee whereas retort or high temperature processing may destroy those flavors and cause the coffee to sour or not taste as pleasant. As described previously, other commercial products will employ more sugar and milk and other additives to their coffees in order to offset this damage caused by retort processing. Thus by packing and processing the coffee such that when ready to ship the coffee has been subjected to post brew processing temperatures below the boiling point of water, a beverage with a lower calorie count may beachieved while still guarding against both the E.coli and similar bacteria killed at lower temperatures and protect against C. bot (by use of oxygen). This combination of oxygen, coffee, milk, and sugar (or other fat / carbohydrate additives) departs particularly from the general way of thinking as to how to treat canned coffee. Particularly, the general perception in the industry has been that use of oxygen when combined with e.g. milk and / or sugar will promote bacteria growth and that oxygen should be avoided. Thus, the affirmative addition of oxygen, elimination of retort, and the use of caloric additives, such as milk, sugar and / or others described herein departs from the normal industry practices, but has been found to provide a shelf stable beverage that maintains its pleasant flavor profile better than those without oxygen.

[0281] Each sample was dosed with nitrogen. The PPM oxygen numbers in the table were measured at 203 days with the range at canning in the 25-30 PPM oxygen range. Generally, it is beneficial if the PPM oxygen is about 1.25 or more or more preferably 1.5 or more after 180 days. The samples provided levels of oxygen high enough to inhibit C. bot growth even as the containers aged while also allowing for preserved and flavor profile. Each of the cans / containers was pasteurized for three (3) minutes at 165°F, which is considered by some to be the standard level of heat and time required to kill listeria, salmonella, and E.coli. Retort processing at much higher temperatures is often used in products with longer shelf-life to guard against C. bot growth, but in preferred embodiments, retort processing is not used.

[0282] In the testing, all panel members suggested they would reject the versions / samples without added oxygen and all preferred the coffee with added oxygen over non-oxygenated coffee and the non-oxygenated versions tended to be less desirable.

[0283] Example 7

[0284] Coffee dosed with relatively higher amounts of oxygen than the foregoing examples were prepared and evaluated. The coffee utilized was a coffee concentrate having a flavor profile in the sour / bitter spectrum. The coffee concentrate utilized was heat treated; and thus, not freshly brewed. It should be appreciated that the coffee concentrate is more typical of what is used in most conventional ready-to-drink coffee products. The canned coffees were prepared in triplicate and prepared similar to the foregoing examples. The canned coffee were evaluated for pressure and ppm of oxygen at varying predetermined intervals. The results are summarized in Table 10. It should be appreciated that the poundsper square inch (PSI) are pressures above atmospheric pressure (i.e., 1 ATM).Table 10xLOX = Liquid Oxygen

[0285] As noted above, the coffee utilized was the coffee concentrate having a sour / bitter flavor profile. Specifically, the coffee utilized at the time of preparing the samples exhibited sourness, acidity, and acridity. According to the expert panel, the sourness, acidity, and acridity was possibly attributed to variables related to the coffee origin and the methods of processing, roasting, and extracting the coffee. It was surprisingly and unexpectedly discovered, however, that the elevated or relatively higher concentration of oxygen significantly improved the coffee flavor as compared to coffee with lower oxygen concentration. Particularly, the relatively higher concentrations of oxygen improved and / or eliminated the sourness, acidity, and acridity flavor profile when evaluated by an expert panel. The improvement in flavor was detectable within 24 hours post-pasteurization. It should be appreciated that the unexpected improvement in the flavor profile was observed for the coffee that included oxygen as low as 15 psi at the time of canning (time = 0). It was further surprisingly discovered that the flavor profile proceeded to improve over the period of testing, which was about four (4) weeks. As previously discussed, the improvement in flavor was surprising and unexpected as increasing oxygen is expected to degrade the flavor profile based on industry accepted knowledge. While previously studies demonstrated that the inclusion of oxygen at high concentrations maintained the flavor profile, it was demonstratedthat relatively higher oxygen concentrations not only maintained the flavor profile, but significantly improved the flavor profile.

[0286] Example 8

[0287] Lattes infused with relatively higher amounts of oxygen than Examples 1 to 6 were prepared and evaluated. The lattes were prepared similar to Example 7, however, further included ultra pasteurized whole milk and a sweetener in addition to the concentrated coffee. Each of the lattes included about 8.6 calories / oz, about 0.15 fat / oz, about 0.24 protein / oz, and about 0.36 carbohydrates / oz. The lattes were prepared in triplicate and prepared similar to the foregoing examples. The lattes were evaluated for pressure and ppm of oxygen at varying predetermined intervals. The results are summarized in Table 11. It should be appreciated that the pounds per square inch (PSI) are pressures above atmospheric pressure (i.e., 1 ATM).Table 11xLOX = Liquid Oxygen

[0288] Similar to Example 7, it was surprisingly and unexpectedly discovered that the elevated or relatively higher concentration of oxygen significantly improved the latte flavor as compared to latte with lower oxygen concentration. Particularly, the relatively higher concentrations of oxygen improved and / or eliminated the sourness, acidity, and acridity flavor profile when evaluated by an expert panel. It should be appreciated that theunexpected improvement in the flavor profile was observed for the latte that included oxygen as low as 15 psi at the time of canning (time = 0). It was further surprisingly discovered that the flavor profile proceeded to improve over the period of testing, which was about four (4) weeks. As previously discussed, the improvement in flavor was surprising and unexpected as increasing oxygen is expected to degrade the flavor profile based on industry accepted knowledge. While previously studies demonstrated that the inclusion of oxygen at high concentrations maintained the flavor profile, it was demonstrated that relatively higher oxygen concentrations not only maintained the flavor profile, but significantly improved the flavor profile.

[0289] Example 9

[0290] While Examples 7 and 8 demonstrated improved flavor profiles for both coffee and lattes prepared from concentrated coffee, it was observed that adding oxygen alone at canning to a pressure of about 35 psi often resulted in pressures insufficient for consumer market requirements. In view of the foregoing, coffee infused with relatively higher amounts of both oxygen and nitrogen were prepared and evaluated. The coffee was prepared and evaluated similar to Example 7. The results are summarized in Table 12.Table 121Henry’s Law of Partial Pressure (% 02 headspace)

[0291] It was surprisingly and unexpectedly observed that the oxygen concentration in ppm at 6 and 13 days were lower than the coffee prepared with only oxygen in Examples 7 and 8. However, the oxygen concentration in ppm at 6 and 13 days was still relatively greater than coffee prepared via oxygen infusion. It was also surprisingly and unexpectedlydiscovered that the flavor profile evaluated by the expert panel also increased with increasing amounts of oxygen, where coffee including oxygen in an amount of about 220 mg was ranked the least flavorful and the coffee including oxygen in an amount of about 340 mg was ranked the most flavorful. In addition to the foregoing, it was surprisingly and unexpectedly discovered that the coffee prepared with both oxygen and nitrogen exhibited the improved flavor profile while also maintaining a pressure more than sufficient for consumer market requirements.

[0292] While some specific examples herein have been identified with regards to coffee, sometimes cold brew coffee, hot brew coffee, or other beverages may benefit from the unexpected results described herein, for example any brewed beverage (e.g. coffee, tea, etc.), dairy beverage (animal dairy, plant dairy, etc.), protein drinks (whey or other proteins), vegetable juices, and the like may benefit from the unexpected flavor improvement provided by oxygen. Therefore, it should be appreciated and understood that all additives described for certain low acid beverages, the calories per ounce described, the pH or other properties described for coffee based beverages may apply when coffee is substituted for the other beverages contemplated herein. The ability of the oxygen to improve or repair flavor, especially in beverages processed with retort, pasteurization, flash pasteurization, and other heat based safety techniques is especially useful. This is contrary to the general belief that the addition of oxygen will oxidize the beverage and create a bad or worse flavor profile as the addition of oxygen has been shown to improve and / or repair flavor. For example, brewed tea drinks which are packaged either as unsweetened or with additives may typically be processed using heating such as pasteurization, retort, flash pasteurization, or the like. This may damage the flavors of tea, but the addition of oxygen may repair that damage in whole or in part. The same holds true for other beverages described herein.

[0293] Example 10

[0294] Exemplary low acid beverage products dosed with oxygen were prepared and evaluated. Particularly, exemplary canned pasteurized milk products ( 1 )-(4) dosed with oxygen were prepared and evaluated for variables and / or properties related to shelf-life. To prepare the canned pasteurized milk product, pasteurized milk was disposed in 16 oz aluminum cans, dosed with liquid oxygen, and sealed. A control (C) was similarly prepared, however, without the dosing with liquid oxygen. The canned pasteurized milk products were maintained at about 4°C for the duration of shelf-life testing. The canned pasteurized milkproducts were evaluated for pressure and ppm of oxygen at 0 and 30 min to evaluate the canning process, which is summarized in Table 13.Table 13'LOX = Liquid Oxygen

[0295] Example 11

[0296] Each of the canned pasteurized milk products (l)-(4) and the control (C) were evaluated by an expert panel for organoleptic properties. Specifically, each of the canned pasteurized milk products ( 1 )-(4) and the control (C) were evaluated for taste / smell and appearance at predetermined intervals after canning. Each of the canned pasteurized milk products (1 )-(4) and the control (C) were evaluated from respective cans opened at the day of testing. The results are summarized in Tables 14-18.Table 14Table 15Table 16Table 17Table 18

[0297] As indicated in Tables 14-18, the canned pasteurized milk products (3) and (4), which were pressurized at 30 psi and 40 psi, respectively, exhibited consistent and acceptable organoleptic properties, generally indicating the absence of significant bacterial growth. It should be appreciated that the Control (C) generally exhibited relatively greater variability with respect to smell / taste. Without being bound by theory, it is believed that the variability was caused, at least in part, by the relatively small amounts of bacteria present in the pasteurized milk prior to canning. Accordingly, it is believed that the sparse amount of bacteria in the initial pasteurized milk resulted in some canned pasteurized milk products having relatively more or less bacteria than the remaining canned pasteurized milk products. Notwithstanding the foregoing, the evaluation of the organoleptic properties support the suppression of bacterial growth for at least the canned pasteurized milk products (3) and (4), which maintained consistent properties.

[0298] On day 34, five (5) cans were evaluated from each of the control (C) and samples (3) and (4). The results are summarized in Tables 19, 20, and 21.Table 19Table 20Table 21

[0299] As indicated in Tables 19, 20, and 21, the Control (C), including no dosed oxygen, exhibited flavors ranging from mild, neutral, pleasant smell / taste to a putrid, sulfuric smell. Some of the Control (C) at day 34 also exhibited a neutral smell with a hint of hay or barnyard smell. For Sample (3), pressurized at 30 psi, all five of the cans exhibited a mild, neutral, pleasant smell / taste, and two of the cans also exhibited a hint of sweetness. For Sample (4), pressurized at 40 psi, all five of the cans exhibited a mild, neutral, pleasant smell / taste, and one of the cans also exhibited a hint of sweetness.

[0300] Example 12

[0301] Each of the canned pasteurized milk products (l)-(4) and the Control (C) of Example 11 were evaluated according to the tests / processes outlined in Table 22. Each of the Control (C) and the samples (l)-(4) were evaluated at predetermined intervals (i.e., Day 15, 18, 21, etc.). The results are summarized in Tables 23-28.Table 22Table 23: Day 15Table 24: Day 18Table 25: Day 21Table 26: Day 25Table 27: Day 27Table 28: Day 29

[0302] As indicated in Tables 23-28, it was surprisingly and unexpectedly discovered that none of the canned pasteurized milk products (3) and (4) pressurized at 30 psi and 40 psi, respectively, exhibited any levels of bacteria that would deem them unacceptable for consumption. The results support the organoleptic properties observed for the canned pasteurized milk products (3) and (4).

[0303] Therefore, it has been determined that the combination of relatively higher pressures and concentrations of oxygen in low acid beverages substantially inhibits bacterial growth in milk products and other low acid beverage products. By inhibiting bacterial growth, it has been possible to substantially extend shelf life of these products, particularly becuae the bacteria which cause spoliation and which create enzymes which destroy flavor over time have been inhibited or prevented from growing. The use of pressurized headspaces with oxygen can benefit a number of milk products including but not limited to ESL (Extended Shelf Life) and UHT (Ultra High Temperature) Milk products. The general features of these products are:

[0304] The lower ends of the shelf life in the above table tend to be milk with additives or flavorings such as strawberry or chocolate milk with the milks having fewer additives such as regular milk falling on the longer timeframe of the shelf life. This relates to existing products which are packaged with air in the headspace without added pressure or are packaged with nitrogen and not oxygen in order to remove the oxygen in the headspace. There has been a trend or a desire to affirmatively remove oxygen in milk as it is believed to oxidize and destroy the flavor. However, by dosing oxygen or otherwise pressurizing the containers with substantially only oxygen or substantially only oxygen and possibly 1-3 other non-oxygen gasses such as CO2, Nitrous Oxide, Nitrogen and others, it has been discovered unexpectedly that the addition of Oxygen improves shelf life and flavor.

[0305] Dissolved oxygen with pressures greater than 1 atm has been shown, in Applicant’s own studies, to control both anaerobic (lactics) and anaerobic bacteria in milk. Most other studies to date have examined oxidative stress by introducing radical oxygen species like hydrogen peroxide, but have not included examining molecular oxygen. Dissolved oxygen triggers a different molecular pathway than the oxidation that occurs with the introduction of hydrogen peroxide. Most studies to date study oxidative stress by challenging with H2O2 (hydrogen peroxide) and redox-cycling drugs, but not high concentrations of molecular oxygen.

[0306] Dissolved oxygen has a multi-level function to control bacteria and improve sensory / taste in milk by destroying any existing heat-resistant enzymes like proteases and lipases; Retarding the normal functional chemical processes of bacteria that produce the byproducts and enzymes that cause the spoilage and nutritional damage and ; Causes the death of lactics and specific aerobic bacteria like psychrotrophs by overwhelming antioxidant defense mechanisms. Psychrotrophic bacteria produce heat-stable enzymes called proteases and lipases and are also cold-tolerant, making them the primary cause of spoilage in pasteurized milk. Proteases break down milk proteins and lead to bitter taste and curdling in proteolysis. Lipases break down milk fats, resulting in soapy or rancid flavors via Lipolysis. Since these enzymes can survive pasteurization, even if the bacteria are killed, the enzymes can remain active and continue to degrade the milk over time. Further, it was observed that due to milk being a natural product, there was great variability in milk samples between cans, yet the outcome in terms of taste and shelf life tended to be consistently improved at higher oxygen levels and pressures.

[0307] Applicant’s method of dissolving oxygen follows a different mechanism of action because it is introduced at the final stages of bottling, as opposed to oxygenation prior to thermal treatment, which results in harmful oxidation.

[0308] Specifically, high concentrations and partial pressures from dissolved oxygen interrupt the intracellular redox reactions within bacteria and enzymes. Dissolved Oxygen produces ROS (radical oxygen species like hydroxyl radical, hydrogen peroxide, and singlet oxygen) within the enzymes and bacteria cells. This increased generation of ROS during exposure to high-oxygen concentrations can overwhelm the antioxidant defense mechanisms and cause cell death and neutralize the enzymes.

[0309] The production of radical oxygen species via introduction dissolved oxygen is also concentration dependent. For example: When 02 increased by a factor of 10, the reactive oxygen species concentration increased by only 20%. ; However, when 02 increased by a factor of 2-5, the resulting reactive species concentrations increased by 100%. The foregoing is consistent with the Applicant’s data in which higher dissolved oxygen levels under pressure had consistently lower bacterial and lactic counts. Unlike the addition of hydrogen peroxide, which can be used to extend the shelf-life of milk, but is illegal in many countries because of its negative impact on nutrtion, the reactive oxygen species created from molecular oxygen did not cause any detectable change in the oxidation of proteins at a high level such as 300% dissolved oxygen.

[0310] In shelf-stable (ultra-high temperature processed / UHT) Milk, dissolved oxygen in destroys sulfyhdryl groups that are the “cooked” “cabbage” flavors. Dissolved oxygen at 2-3 atm can oxidize these sulfyhdrl groups to disulfide, which reduces the intensity of cooked flavor. Even with UHT processing, heat-resistant bacterial spores and extracellular enzymes can survive and cause off-taste, off-odors, and physical changes. Oxygenation is effective at controlling these bacteria and enzymes over the shelf-life of the product.

[0311] In ready-to-drink coffee samples produced and tested with UHT milk, coffee, and sugar through a shelf-life of 24 months, all of the non-oxygenated samples had curdling and none of the oxygenated samples had curdling (sample size of 200+ cans tested). There was also a sensory / taste preference for oxygenated UHT milk. This indicates that even at low levels of dissolved oxygen, like 2ppm, oxygenation is acting to control surviving enzymes and bacteria over the storage life of the product.

[0312] Colostrum and the addition of Oxygen thereto also has substantial benefits. In existing colostrum processing, aeration is used to try and keep lactate levels low to reduce sourness, and the acidity increase is what denatures immunoglobulins etc - degrade functional value and taste. However, Colostrum often needs to be collected every other day from the dairy farm as these lactate levels increase rapidly. The result is significant risk of spoliation and the need to regularly send trucks every other day. The use of pressurized oxygen can assist in the on site storage process. Colostrum is obtained from the first amount of milk from the cow and is usually much more yellow in color as compared to regular milk. This colostrum is placed in containers which can be refrigerated but additionally, these containers are pressurized with oxygen. The result is that instead of requiring a truck to pick up the Colostrum every other day, the Colostrum can be picked up every 3, 5, 7, or even 10 days without the lactic bacteria increasing in a manner that spoils the colostrum. The addition of pressurized oxygen can keep lactic bacteria below 10,000 CFU / g or more preferably below 5,000 CFU / g at the points of 3, 5, 7, or even 10 days after milking. Preferably this pressurization is 20PSI or more, 25 PSI or more 28 PSI or more 32 PSI or more, 38 PSI or more 42 PSI or more. In preferred embodiments substantially only pressurized oxygen is introduced into the container. However, it is contemplated that CO2, Nitrogen and / or nitrous oxide may be added. The percentage of oxygen should be in all cases at least 12%, at least 15%, at least 18%, at least 25%, at least 30%, at least 40%, at least 50%, at least 60%, at least 70% or at least 80% or more. Preferably about 100%.

[0313] One ESL milk is used uner the brand Fairlife® where microfiltration removes proteins, IgG etc and heat treats them to kill off any cross-linked proteases, lipases and readds them back in post pasteurization. It has been found that dissolved oxygen can achieve the same result, but can be added more simply at a later stage in packaging / processing. At the same time, this microfilteration, cooking and addition process can be supplemented with dissolved oxygen and pressurized packaging according to the disclosure herein in order to improve shelf life further and improve flavor over that shelf life.

[0314] Figures. 8A, 8B and 8C show several examples of other container types that can benefit from pressurization of oxygen. These may be used in refrigerated storage and / or shelf stable storage, depending on the application, for example Figure 8 A jug style container, often used for milk and other beverages, Figure 8B shows a screw top plastic bottle and Figure 8C shows a paper / box style container with a screw top and sealed lid. Each container in Figures 8A-C shows a liquid portion and a headspace portion, the liquid portion cancontain any combination of beverages and additives within the scope of the present disclosure and the headspace can contain a variety of gasses within the scope of this disclosure, typically these containers will be under pressure and the head space will include oxygen, some variants may substantially only include oxygen in the headspace. It is equally understood that the foregoing can apply to the can shown in Figure 1 and other containers may known to those of skill in the art and those not yet developed can be used to contain the beverages disclosed herein under pressure.

[0315] Figure. 9 shows a vessel 901 with colostrum therein which is provided from the source 900 of colostrum. The source of colostrum 900 may be an initial collection tank or a series of pipes and tubes that lead from the milking machines at a dairy farm to the eventual container which is pressurized. The pressurized container is shown with a lower liquid portion and an upper headspace 18. This headspace is filled with oxygen 702 via valve 706 and associated piping. Pressure gauge 710 allows for measurement of the pressure of oxygen in the tank. Preferably the head space is pressurized to substantially only include oxygen at pressures of 20PSI or more, 25 PSI or more, 28 PSI or more, 30 PSI or more, 32 PSI or more 35 PSI or more, 38PSI or more or 40PSI or more. Typically the pressures will be less than 60, 70 or 80 PSI. While a single gas (Oxygen) is shown being added, the system of Claim 7 could be employed as well to add more than one gas such as nitrogen, nitrous oxide, carbon dioxide or others (i.e in addition to oxygen). By minimizing the time between extraction (milking) of the Colostrum to placing it in the container and pressurizing it with oxygen, it is possible to have an on site storage life which is significantly extended. For example, typical non-oxygen based storage results in a need to collect Colostrum within about 2 days or less in order to have sufficient time to process the Colostrum for use in other products without spoliation occurring, this spoliation is usually due to increasing amounts of lactics and similar bacteria in the amounts of 5000 CFU / g or more or 10,000 CFU / g or more. Traditional on site storage in refrigerated conditions results in the need to pick up and continue processing the colostrum within about 2 days. By storing in pressurized and refrigerated containers (pressurized with oxygen), this timeframe is extended to 3, 5, 7 or even 10 days or more.

[0316] The following explains processes and testing to determine milk’s shelf life and how it spoils (until the “references” part) - Consumers purchase pasteurized fluid milk with the belief that they are taking home a wholesome, nutritious, good quality product. We all have a definition of quality. To the consumer, quality means that the product tastes good andthat it keeps well in their home refrigerator or has a long “shelf-life.” Shelf- life can be defined as “the period of time that a product can be kept under practical storage conditions and still retain acceptable quality.” In the case of pasteurized fluid milk “practical storage conditions” means held under refrigeration or less than 7.2°C (45°F) while “acceptable quality” means that product flavor, odor and appearance are satisfactory to the consumer (no consumer complaints) and that the milk is safe to drink. Current consumption and marketing patterns require that most dairy processors manufacture milk that has a shelf-life of 14 days or more. Some plants are striving for 21 days. Achieving this goal requires stringent processing parameters, rigorous product handling procedures and extreme efficacy in cleaning and sanitation programs.

[0317] Quality defects in pasteurized milk products are most often the result of microbial contamination, growth and spoilage. Microbial defects usually become evident in the finished product through shelf-life evaluations or consumer complaints. Though poor quality raw milk can result in defective products, post- pasteurization contamination with psychrotrophic spoilage bacteria is most detrimental. In most cases, product contamination is the result of insufficient cleaning and sanitation of the processing equipment and plant environment. Product contamination may occur even when it appears that a well-designed sanitation and quality control program is in place. In the absence of post-pasteurization, certain strains of microorganisms (i.e. Bacillus spp) that are capable of surviving pasteurization and growing under refrigeration (thermoduric psychrotrophs) can eventually grow and cause spoilage, generally later in shelf-life.

[0318] Milk product quality is generally determined by sensory, chemical and microbiological analyses. These analyses are used from when the milk leaves the cow to when the final product is consumed. To determine shelf-life potential, fluid milk is most often held at marginal refrigeration temperatures of 6.1- 7.2°C (43-45°F) and evaluated by sensory and / or microbiological testing after the desired number of days (i.e. sell-by date plus 2-5 days). Though some prefer to evaluate shelf-life at more ideal holding temperatures of less than 3.3 °C (38°F), marginal refrigeration temperatures allow potential product defects and sanitation deficiencies to become more evident. Sensory analyses requires that someone who is familiar with and is sensitive to milk off-flavors smell and / or taste the milk. This type of evaluation is somewhat subjective, as people differ in their ability to detect off-flavors. In this regard, microbiological analyses can lend more insight into potential quality defects in dairy products. When pasteurized milk shelf-life is reduced due to microbial growth, it ismost often the responsibility of the processing plant quality control personnel to determine the cause and source of contamination. Following are microbiological procedures that are used to evaluate pasteurized fluid milk quality and shelf-life1003191 MICROBIOLOGICAL PROCEDURES: Standard Plate Count (SPC): Standard Limit 20,000 / ml, Goal - less than 1,000 / nd. (SMEDP, 16th / l 7thed.) The Standard Plate Count is an estimate of the total number of aerobic bacteria present in a sample that are capable of growth on SPC media when incubated at 32°C (89.6°F) for 48 hours. The theory behind the Standard Plate Count is that individual bacteria (or tight groups or “clumps” of bacteria) will multiply and grow on SPC media to form a visible, countable colony (i.e. a colony forming unit or CFU). Colonies counted are expressed as the number of CFU per milliliter (ml) of milk (946 ml = 1 quart). Generally the SPC of freshly pasteurized milk is less than 500 / ml. Most often this initial SPC represents those bacteria that survive pasteurization (Thermoduric Bacterid), though gross contamination after pasteurization can also result in high counts. Initial counts higher than 1000 SPC / ml suggest a potential contamination problem either in the raw milk supply (detected by Laboratory Pasteurization Count) or within the processing equipment. It is important to note that the regulatory limit for pasteurized milk is 20,000 SPC / ml for as long as the milk is offered for sale. Regulatory testing is generally performed on fresh samples held well below 4.4°C (40°F), where the majority of samples tested are in compliance.

[0320] SPC Shelf-Life: Standard Limit 20,000 / ml, Goal - less than 20,000 / nd. The SPC is often used to evaluate the shelf-life of milk. As milk is held under refrigeration temperatures, bacteria that have the ability to grow under these conditions will increase in numbers as reflected in the SPC. These types of bacteria are referred to as Psychrotrophs and are defined as those bacteria capable of growth at temperatures at or less than 7°C (44.6°F). In general, reducing storage temperature will slow the growth of all bacteria. Refrigeration storage prevents the growth of non-psychrotrophic bacteria; growth is negligible or virtually stops at the freezing point, even for psychrotrophic bacteria. Most psychrotrophic bacteria that rapidly spoil milk do not survive pasteurization. If present in milk, they generally occur as post-pasteurization contaminants due to less than adequate sanitation practices.

[0321] The SPC of freshly pasteurized milk is not a good indication of the numbers of psychrotrophs present since most bacteria that survive pasteurization are notpsychrotrophic (exception - see thermoduric psychrotroph below). Though most psychrotrophic bacteria are detected in the SPC procedure, they are indistinguishable from non-psychrotrophic bacteria. While the initial SPC may be 500 / ml, only one (or less) of these bacteria may be a psychrotroph (it only takes one psychrotrophic contaminant per container to eventually cause spoilage). The actual number of psychrotrophs present can be estimated by plating the milk using the SPC procedure and incubating for 10 days at 7°C (44.6°F) instead of 32°C (89.6°F). This is a lengthy procedure and is not routinely used by most. However, in shelf-life milk stored at 6.1-7.2°C (43-45°F), the presence of psychrotrophic bacteria will become evident by an increase in the SPC over time. Non-psychrotrophic bacteria, by definition will not grow at these temperatures and will become insignificant in the overall count. This is shown in the following example:

[0322] Generally, when the SPC exceeds 10 million CFU / ml the product will become unacceptable due to flavor defects related to bacterial growth and metabolism. The extent and type of spoilage will depend on the strain(s) of psychrotrophic bacteria present. The key to preventing spoilage and extending the shelf-life of a product is to prevent postpasteurization contamination (PPC) through a well designed quality assurance program. Remember, it only takes one psychrotroph per container of milk to cause spoilage.

[0323] Coliform Bacteria Count: Standard Not to Exceed 10 / ml, Goal - not detectable. (SMEDP, 16th / l 7thed.) Coliform bacteria are used as “indicators” of sanitation during the handling and processing of milk products. The Coliform Count is performed by plating milk samples on Violet Red Bile Agar (VRBA), which is selective for these types of Gram-negative bacteria. The plates are incubated at 32°C (89.6°F) for 24 hours after which dark red colonies are counted. Since VRBA may allow growth of non-coliform Gramnegative bacteria (generally smaller, light colored colonies), any growth would indicate a PPC concern. Certain coliform bacteria originate from the intestinal tracts of warm-bloodedanimals while others are environmental contaminants. Coliforms are killed by pasteurization, thus when present in milk, they are regarded as “indicators” of postpasteurization contamination as a result of poor sanitation. Though the limit for pasteurized milk is 10 / ml, the detection of any coliform bacteria suggests that some point in processing has been neglected in regard to effective cleaning / sanitation procedures. This procedure is routinely used for fresh pasteurized milk though it can be used in shelf-life evaluations as well. Additional tests may be used to detect low levels of coliform bacteria (see Stress Tests). As a rule, the detection of any coliforms in pasteurized milk indicates the potential for a shortened shelf-life.

[0324] Psych rotroph Count & Gr a m -N ega ti ve Bacteria Count (SMEDP, 16th / 17thed.). Psychrotrophic bacteria are generally the cause of most shelf-life problems in fluid milk. The standard psychrotroph count is determined by plating the milk using the SPC procedure and incubating for 10 days at 7°C (44.6°F). The most common psychrotrophic organisms implicated in the spoilage of fluid milk are Gram- negative rods, primarily belonging to the genus Pseudomonas. As a rule, Gram-negative bacteria in general do not survive pasteurization. This is why coliform bacteria, which are one type of Gram-negative bacteria, are used as indicators of poor hygiene and post-pasteurization contamination in pasteurized milk products. Detection of coliform suggests the possibility for concurrent contamination with psychrotrophs and / or potential pathogens. The psychrotroph count will detect Gramnegative and Gram-positive psychrotrophs, though Gram-positive organisms rarely cause problems in pasteurized fluid milk (see Thermoduric Psychrotrophs). The Gram-negative bacteria count with Crystal Violet Tetrazolium Agar (CVTA) selects for Gram-negative bacteria. Since contamination levels are generally very low, CVTA counts are most useful when used with stress tests.

[0325] Thermoduric Psychrotrophs. Thermoduric bacteria are those that survive pasteurization or other heat treatments. Most thermoduric bacteria are not psychrotrophic, though certain bacteria that survive pasteurization are capable of growth at refrigeration temperatures. These are considered thermoduric psychrotrophs . Thermoduric psychrotrophs occasionally spoil milk in the absence of Gram-negative post-pasteurization contamination. These types of organisms generally grow slower and / or begin growth later, causing problems later in shelf-life. The Laboratory Pasteurization Count (LPC - SMEDP, 16th / l 7thed.) is often used to estimate the number of bacteria in a raw milk supply that will survive pasteurization. The LPC is performed by heating raw milk to 62.8°C (145°F) for 30minutes before plating for the SPC. To detect thermoduric psychrotrophs, milk that is laboratory pasteurized is plated for psychrotrophic organisms (SPC procedure incubated at 7°C for 10 days) as well as for the standard SPC. Alternatively, the heated milk can be stored at 7°C for 10+ days and then plated for SPC. A significant increase over the initial LPC indicates the presence of thermoduric psychrotrophs. Some of the most common thermoduric psychrotrophs are spore-formers (e.g. Bacillus), which are more heat resistant and may require higher heat to cause spore germination. An alternative to the LPC is to heat milk at 80°C (176°F) for 10 minutes followed by rapid cooling. The milk can then be plated for psychrotrophs or the milk itself can be stored under refrigeration for 10-17+ days and then plated with the SPC. Any significant growth would indicate potential spoilage by sporeforming psychrotrophs. Heating larger sample volumes (i.e. 200 ml) for LPC or psychrotrophic spore counts and holding under refrigeration will help detect low-level contamination.

[0326] Stress Tests. In most cases, Gram-negative psychrotrophic spoilage organisms re-contaminate product at very low levels, often less than 1 per ml, below the level of detection of most plating procedures. This still presents a major concern because one psychrotrophic bacterium with a doubling time of 6 hours can spoil a quart of refrigerated milk in less than ten days (counts of greater than 10 million CFU per ml). The SPC procedure generally is not sensitive enough to detect low-level contamination in line-samples or finished product. The number of psychrotrophs may only be a small proportion of the total SPC and are indistinguishable from non-psychrotrophic bacteria with this procedure. Therefore, finding low-level contamination is a difficult task. It generally requires a large sample size and an incubation period or "stress test" which selects for psychrotrophic organisms and allows them to increase to detectable levels.

[0327] Another advantage of stress tests is that they allow resuscitation of "injured" microorganisms, which can repair themselves during milk storage, allowing subsequent growth and possible spoilage. Microorganisms in milk may be in an injured state due to previous exposure to heat, drying, chemical sanitizers or other environmental stresses. Injured organisms are less able to grow in selective media such as VRB A or CVTA. Repair mechanisms, however, allow impaired bacteria to grow in microbiological media that may otherwise inhibit them.

[0328] To detect low-level contamination and / or injured microorganisms, a number of modified tests or stress tests, have been developed. Commonly used tests include:

[0329] Mosely Keeping Quality Test. Incubate product 7 days at 7°C. Evaluate with SPC, Coliform or Gram- negative (GN) bacteria count. Any significant increase in SPC or any coliform or GN counts, would indicate potential for reduced shelf-life. Thermoduric psychrotrophs may require 10 days or longer to show an increase.

[0330] Preliminary Incubation Pasteurized Milk Test (Virginia Tech Shelf-Life). Incubate product at 21°C for 18 hours. Evaluate with SPC, modified SPC (21°C for 48 hrs) or GN bacteria count. Significant increases in SPC or evidence of GN indicates potential for reduced shelf-life. Test should be correlated with in-house shelf-life evaluations. Thermoduric psychrotrophs may not show an increase with this time / temperature combination.

[0331] Preliminary Incubation VRBA Test for Coliform Bacteria. Incubate the 30-50 ml of product at 37°C for 6 hrs. Evaluate with the standard VRBA procedure for coliforms. Alternatively store packaged milk at room temperature for 24 hours. Any coliform or Gramnegative growth would suggest PPC and potential for reduced shelf-life.

[0332] Summary. The quality and shelf-life of pasteurized fluid milk is dependent on the quality of the raw milk and other ingredients used and on an effective cleaning and sanitation program. A shortened shelf-life is most often due to inadequacies in cleaning / sanitizing programs that are likely to result in recontamination after the pasteurization process with organisms that grow under refrigeration and are capable of spoiling milk. Some of these organisms grow relatively rapidly in milk resulting in the breakdown of milk components and subsequent conversion to compounds detected as off- flavors.

[0333] In the absence of post-pasteurization contamination, one of the most limiting factors for increasing shelf- life (or sell-by dates) are certain organisms that survive the pasteurization process and have the ability to grow and cause spoilage under refrigeration (thermoduric psychrotrophs). These organisms under proper refrigeration generally only cause defects later in shelf-life (i.e. >14 days). Because of eliminating these organisms from the raw milk supply may not be practical, extending sell-by dates beyond 21 days is not generally recommended with normal processing conditions (i.e. not including Oxygen). Thelikely occurrence of these organisms that survive pasteurization and eventually cause spoilage can be minimized through proper raw milk production and handling procedures, from the farm to the plant. However, as detailed herein, the addition of oxygen and storage in a pressurized oxygenated environment has shown substantial increases in shelf life. (Refernces: SMEDP 16th / 17thed. - Standard Methods for the Evaluation of Dairy Products. APHA.; DPC GL# 10 - Dairy Practices Council Guideline # 10. Maintaining & Testing Fluid Milk Shelf-Life; Cousin, M. A. 1982. Presence and activity of psychrotrophic microorganisms in milk and dairy products: a review. J. Food Prot. 45: 172-207.; Meer, R. R., J. Baker, F. W. Bodyfelt and M. W. Griffiths. 1991. Psychrotrophic Bacillus spp. in fluid milk products - a review. J. Food Prot. 54:969-979.

[0334] Addition of Oxygen to milk is in some cases prohibited by the FDA, for example under the Pasteurized Milk Ordinance (PMO) which would prohibit the addition of Oxygen to milk in a number of scenarios. This ordinance does not apply other grades of milk. While specific examples of a combination of oxygen and nitrogen being added to the low acid beverage are described herein, other non-oxygen gasses may be used, including for example, carbon dioxide, nitrous oxide, and other inert gases that are known to those of skill in the art.

[0335] Challenge Study: A study was conducted to determine the effects on C. botulinum on coffee products. Five (4) lots of product with two (2) cans per lot (10 cans total) were used for this study. In each can, as an experimental control, proteolytic C. botulinum strains will be cultivated in TPGY broth and incubated at 35°C for 48-72h. Each strain was be analyzed by the mouse bioassay to demonstrate the ability of producing botulinum toxins. Proteolytic C. botulinum strains were be heat shocked at 80°C for 10 min prior to inoculation. Product cans were individually inoculated via needle and septum through the bottom of the can with a composite culture to achieve approximately 100-1000 spores per gram, target 500 spores / gram. After inoculation, samples were sealed at the inoculation site with Tegaderm™. The samples were stored for up to 1 month at 20-25°C. Samples of the inoculated portions were analyzed initially (day 0) and at one month. One 50-gram analytical sample per lot of the inoculated portions was taken at each interval and analyzed for Clostridium botulinum counts and toxin.

[0336] The methods of analyses are presented in the following table.

[0337] The lots had the following characteristics:

[0338] Lot 1 - brewed coffee with 6 grams of sugar per 12 oz and 3 oz of whole milk( ultra- pasteurized) per 12 oz can. Hach meter measured dissolved oxygen 1.60 ppm

[0339] Lot 2 - brewed coffee (black). Dissolved oxygen measured 1 .38 ppm

[0340] Lot 3 - brewed coffee with milk and sugars (same amounts as lot 1).Dissolved oxygen measured 1.01 ppm

[0341] Lot 4 - brewed coffee(black). Dissolved oxygen measured 2.03

[0342] In all lots, these cans were all bath pasteurized for 3 minutes at I65F.

[0343] The results of the analysis are shown below:

[0344] As can be seen, the various the unexpected and surprising results show that not only does oxygen at increased quantities inhibit growth of C.Bot, it actually kills or reduces C.Bot spores when it is known that C.Bot is present in the liquid. Thus, the addition of oxygen can counteract instances of manufacturing contamination where C.Bot is mistakenly introduced into the processing cycle and finds its way into the sealed container. Without the addition of oxygen, one would expect C. Bot to not only grow but create harmful toxins. As shown in the examples above, the results of the test show a decrease in the amount of C.Bot over the course of the month.

[0345] While the devices, systems, and methods have been described in detail herein in accordance with certain preferred implementations thereof, many modifications and changes therein may be affected by those skilled in the art. Accordingly, the foregoing description should not be construed to be limited thereby but should be construed to include such aforementioned obvious variations and be limited only by the spirit and scope of the following claims. The scope of this disclosure is intended to encompass all claims and combinations thereof in any permutation or combination, thus the specific claimed dependencies while potentially limiting on the claims as the case may be should not be construed as limiting the scope and spirit of the instant disclosure.

Claims

1. CLAIMSWhat is claimed is:

1. A packaged low acid beverage, comprising: a container; and a liquid low acid beverage disposed and sealed in the container, the container is pressurized to a pressure of at least 20 PSI, wherein the liquid low acid beverage comprises oxygen dissolved therein in an amount of at least 2ppm, wherein the container and the liquid low acid beverage define a headspace disposed in the container, and wherein oxygen is present in the headspace in an amount greater than or equal to at least about 12%, based on the volume of the headspace and the headspace contains substantially only oxygen or substantially only oxygen and 1-3 non oxygen gasses.

2. The packaged low acid beverage of claim 1, wherein oxygen is present in the headspace in an amount of from greater than or equal to 20%.

3. The packaged low acid beverage of claim 1, wherein oxygen is present in the headspace in an amount of from greater than or equal to 40%.

4. The packaged low acid beverage of claim 1, wherein oxygen is present in the headspace in an amount of from greater than or equal to 60%.

5. The packaged low acid beverage of claim 1, wherein nitrogen is present in the headspace in an amount greater than or equal to about 20%, based on the volume of the headspace.

6. The packaged low acid beverage of claim 1, wherein the low acid beverage is a milk product.

7. The packaged low acid beverage of claim 1, wherein the milk product is pasteurized.

8. The packaged low acid beverage of claim 6 wherein the amount of oxygen dissolved in the low acid beverage is at least lOppm.

9. The packaged low acid beverage of claim 8, wherein the pressure is at least 25 PSI and the amount of oxygen in the headspace is greater than or equal to 30%.

10. The packaged low acid beverage of claim 9, wherein the packaged low acid beverage maintains a Standard Plate Count (SPC) of 10,000,000 CFU / g or less for more than 25 days when stored in refrigerated conditions of 45deg F or less and the milk product has been pasteurized at 70deg c or more.

11. The packaged low acid beverage of claim 10 wherein the milk product has been pasteurized at lOOdeg c or less.

12. The packaged low acid beverage of claim 10 wherein the milk product has been pasteurized at 110 deg c or more.

13. The packaged low acid beverage of claim 11 wherein the SPC of 10,000,000 CFU / g or less is maintained for more than 60 days.

14. The packaged low acid beverage of claim 12 wherein the SPC of 10,000,000 CFU / g or less is maintained for more than 90 days.

15. The packaged low acid beverage of claim 11 wherein the amount of oxygen in the headspace is greater than or equal to 50%.

16. The packaged low acid beverage of claim 6 wherein the milk product is colostrum.

17. The packaged low acid beverage of claim 1 wherein the headspace substantially only includes oxygen.

18. A method for preparing a packaged milk beverage, the method comprising: providing milk product which has been pasteurized at a temperature between 65 deg c and 100 degrees c;disposing the milk product into a container; adding oxygen into the container; and sealing the container, wherein the container and the milk product define a headspace disposed in the container, and wherein oxygen is present in the headspace in an amount greater than or equal to about 25%, based on the volume of the headspace.

19. The method of claim 18, wherein the step of adding oxygen into the container comprises dissolving oxygen into the milk prior to disposing the milk product into the container.

20. The method of claim 18, further comprising adding one or more of, a flavor additive, a carbohydrate sweetener, an artificial sweetener, or a combination thereof to the milk product before sealing the container.

21. The method of claims 18, wherein dissolving oxygen into the milk product comprises directing liquid oxygen from a first process gas source to the milk product in the container via a first nozzle.

22. The method of claim 18, wherein oxygen is present in the headspace in an amount greater than or equal to about 50%, based on the volume of the headspace.

23. A packaged low acid beverage, comprising: a container; and milk sealed in the container which milk has been pasteurized at temperatures less than 80 deg c, the container is pressurized to a pressure of more than 1 atmosphere and the milk has oxygen dissolved therein an amount of at least 2ppm, wherein the container and the milk define a headspace disposed in the container, and wherein oxygen is present in the headspace in an amount greater than or equal to at least about 12%, based on the volume of the headspace and the headspace contains substantially only oxygen or substantially only oxygen and 1-3 non oxygen gasses.

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