136 results about "Skimmed milk" patented technology

The invention belongs to the technical field of protein purification processes, and particularly relates to a method for separating and purifying alpha-lactalbumin in whey. Comprising the following steps: S1, obtaining skimmed milk; s2, performing microfiltration separation on the skimmed milk obtained in the step S1 to obtain whey protein liquid containing alpha-lactalbumin; s3, loading the whey protein liquid containing alpha-lactalbumin obtained in S2 into a balanced strong cation chromatographic column, and collecting a flow-through liquid to obtain separated and purified alpha-lactalbumin; according to the method, the SP Purose 6XL filler is combined with the specific 10-60mM acetic acid buffer solution with the pH value of 4-6, so that the method is particularly suitable for separating the alpha-lactalbumin from other proteins in the whey, and the alpha-lactalbumin is collected in a flow-through manner, so that large-volume sample loading can be realized, and more importantly, the obtained alpha-lactalbumin is high in yield and purity; in addition, the process is simple in extraction step and free of a tedious elution process, a large amount of time can be saved, the production cost is reduced, and industrial production is facilitated.

The invention discloses raw cheese fermentation, dehydration and block making integrated equipment, and relates to the technical field of cheese manufacturing, the integrated equipment comprises a pretreatment mechanism, a fermentation mechanism, a dehydration mechanism, a temperature control mechanism and a die cutting mechanism, the pretreatment mechanism is fixedly connected with the fermentation mechanism, and the pretreatment mechanism is communicated with the fermentation mechanism; the dehydration mechanism is fixedly connected with the fermentation mechanism, the dehydration mechanism is communicated with the fermentation mechanism, and the pretreatment mechanism, the fermentation mechanism, the dehydration mechanism and the die cutting mechanism are fixedly connected with the temperature control mechanism; the pretreatment mechanism performs multi-layer filtration on fresh milk and realizes preliminary separation of cream and skimmed milk by utilizing runners and valves of a pretreatment box, a cream box and a skimmed milk box, the dehydration mechanism accelerates dehydration forming through extrusion, inert purging, electromagnetic heating and vibration, and the temperature control mechanism alternately regulates and controls the temperature through a heating box and a cooling box. And the die cutting mechanism realizes accurate cutting and retracting actions of the block cheese.

The invention provides an enzymolysis preparation method of a milk-derived taste enhancing peptide, which comprises the following steps: carrying out enzymolysis on a liquid dairy product by using flavourzyme and glutaminase, and then carrying out enzyme deactivation to obtain an enzyme-deactivated product; carrying out acidification centrifugation and ultrafiltration on the enzyme-deactivated product, and freeze-drying the separated effluent to obtain freeze-dried powder; and loading the freeze-dried powder, and separating by a glucose gel column. The product disclosed by the invention does not generate bitter taste, and compared with a sample which is not subjected to enzymolysis, the flavor level of an original skimmed milk product is enriched, and the sample subjected to enzymolysis has the mellow taste of caramel and frankincense. The method comprises the following steps: separating milk-derived taste active peptides from milk-derived taste active peptides, predicting delicate flavor, anti-oxidation and anti-inflammatory activity and ACE blood pressure lowering functional activity of separated peptide liquid through a model, performing taste verification on the peptides predicted to have taste activity through Fmoc solid-phase synthesis, and performing sensory verification on the milk-derived taste active peptides LSFD, EDIKQME, IKQMEAE and TEDELQDK after synthesis, so that the milk-derived taste active peptides are obtained for the first time and are subjected to sensory verification.

The invention discloses milk skin flavored fermented milk and a preparation method thereof. The preparation method comprises the following steps: 1) inoculating a base material with a strain to obtain a mixed base material; sterilizing the single cream to obtain sterilized single cream; (2) mixing the mixed base material with the sterilized single cream, and fermenting to obtain the fermented milk with the milk skin flavor, the base material comprises raw milk and a sweetening agent. The raw milk, the single cream and the lactic acid bacteria are used as raw materials, and the fermented single cream can suspend on the surface layer of the solidified fermented milk through a process of mixing the skimmed milk and the bacteria and fermenting the sterilized single cream, so that the fermented milk with the milk skin flavor, which is excellent in texture and flavor, is obtained.

The invention provides cheese and application thereof in preparation of cheese products, and relates to the technical field of dairy products. The cheese provided by the invention at least has one of the following TPA texture indexes: the surface hardness is 0.5-0.7 N, the relaxation elasticity is 34-46%, and the surface adhesion energy is 0.09-0.220 N.mm; the extension force is 4.2-5.4 N, and the extension distance is 80-90 mm. The preparation method comprises the following steps: S1, performing mixed sterilization, pre-acidification treatment and curdling treatment on skimmed milk and single cream to obtain curdled milk; s2, removing whey from the curds, and performing curing treatment; and S3, carrying out blanching and stretching treatment on the cured clots to obtain the cheese. The cheese disclosed by the invention has a specific texture, has good shaping, shape preserving and bonding sealing capabilities after being stretched, can form a uniform and stable viscous state with other stuffing raw materials through a homogenizing process when being used for preparing cheese stuffing, and can be widely applied to preparation of stuffing-containing cheese products.

The invention provides a method for separating beta-casein from a dairy product, a method for separating kappa-casein and a casein mixture. The method for separating the beta-casein from the dairy product comprises the following steps: separating whey and casein in skimmed milk to obtain a casein concentrated solution; carrying out low-temperature microfiltration-percolation treatment on the casein concentrated solution at the temperature of 10 DEG C or below to obtain beta-casein permeate and a by-product of which at least part of beta-casein is removed; and heating the beta-casein permeate to realize self-association of the beta-casein permeate, and then carrying out ultrafiltration-percolation to obtain the beta-casein. The influence on the structure and performance of the beta-casein in the separation process is reduced, and the purity of the separated beta-casein product is improved.

This application relates to a method for preparing high-RS resistant rice flour using rice broken rice or rice, and the application of high-RS resistant rice flour in the preparation of low-GI yogurt. This application improves the prior art. By controlling the feeding speed and screw speed, and increasing the temperature in the cooking zone (melting zone), and cooperating with a specific length-diameter ratio, the pressure formed at the die is regulated to reduce the mechanical damage caused by high shear force during the extrusion puffing process, so that the content of resistant starch (RS) in rice is significantly increased, from 7.40% in the raw material zone to 33.79% in the extrusion zone. Further, in combination with a specific retrogradation method, the content of RS-type resistant starch is increased from 7.40% in the raw material zone to 39.98% after the retrogradation treatment, that is, an increase of 5-6 percentage points on the basis of the extrusion zone. The present invention adds high-RS resistant rice or rice broken rice flour to skim milk, and the prepared set yogurt has a low GI value, strong water holding capacity, a good protein cross-linking structure, a delicate and smooth taste with Q elasticity, and a rich and mellow flavor.

The utility model relates to the technical field of dairy product processing, and provides a yoghourt processing system which comprises a milk-fat separator, a fat adding pipeline, a skimmed milk batching pipeline, a skimmed milk separation pipeline, a mixing device and a fermentation device, the milk-fat separator is used for separating raw milk into fat and skimmed milk; the fat adding pipeline is used for adding fat into the mixing device; a part of skimmed milk is added into the mixing device through the skimmed milk batching pipeline; the skimmed milk separation pipeline is used for separating the other part of skimmed milk, and a casein solution, a whey protein concentrated solution and a whey protein penetrating fluid which are obtained through separation are added into a mixing device; the mixing device is used for mixing the fat, the skimmed milk, the casein solution, the whey protein concentrated solution and the whey protein penetrating fluid to obtain a mixed solution; the fermentation device is used for fermenting the mixed liquid to obtain the yoghourt. The system disclosed by the utility model does not use external source addition, is low in cost, realizes organic regulation and control on cow milk components, improves the flexibility of a production line, and ensures the stability of products.

The embodiment of the invention provides a device for preparing casein by deep processing of dairy products, and relates to the technical field of milk processing equipment. The device for preparing casein by deep processing of dairy products comprises a storage tank, the right side of the storage tank is connected with a heating device through a pipeline, the outer surface of the storage tank is connected with a feeding pipeline, and through cooperative use of a stirring assembly and an anti-blocking assembly, the precipitation speed of casein in skimmed milk is increased, so that the stability of the skimmed milk is improved, and the stability of the skimmed milk is improved. According to the reaction device, the anti-blocking assembly can be used for dredging the discharging pipeline, so that the situation that solid crystals are attached to the surface of the pipeline is avoided, the blocking situation is further prevented, the stirring assembly is used for cleaning the bottom of the reaction device, and the stirring assembly and the anti-blocking assembly are jointly used in a matched mode; according to the milk processing device, the functions of accelerating precipitation, accelerating circulation during feeding and preventing material attachment can be achieved, so that the milk processing productivity is improved, and processing resources are saved to a certain extent.

The invention discloses a preparation process of metabiotics and functional application of the metabiotics for relieving constipation, and relates to the technical field of microorganisms. The invention provides a preparation method of a bifidobacterium animalis subsp. Lactis LIHUO 01-containing metagen, which comprises the following steps: separately inoculating bifidobacterium animalis subsp. Lactis LIHUO 01 or compounding with probiotics to inoculate in a fermentation culture medium for culturing to obtain a fermentation bacteria solution, and carrying out thermal inactivation to obtain the bifidobacterium animalis subsp. Lactis LIHUO 01-containing metagen. The fermentation medium comprises skimmed milk, soybean meal and water, the mass ratio of the skimmed milk to the soybean meal to the water is (5-30): (1-25): (78-90), and the prepared bifidobacterium animalis subsp. Lactis LISUO 01 metabolite can significantly improve the content of tryptophan metabolites, can effectively relieve constipation and has a wide application prospect.

The invention relates to the technical field of dairy product processing, in particular to a dairy product capable of controlling carbohydrates and a preparation method thereof, the preparation method comprises the following steps: 1) separating raw milk to obtain skimmed milk and single cream; 2) diverting the skimmed milk into a first skimmed milk stream and a second skimmed milk stream; 3) performing ultrafiltration concentration on the first skimmed milk flow to obtain ultrafiltration concentrated skimmed milk; 4) performing nanofiltration concentration on the second skimmed milk flow to obtain nanofiltration concentrated skimmed milk; and 5) mixing the ultra-filtered and concentrated skimmed milk obtained in the step 3) and the nano-filtered and concentrated skimmed milk obtained in the step 4) to obtain the dairy product for controlling carbohydrates. According to the invention, no processing aid is used, and the low-sodium high-calcium dairy product can be prepared on the premise of controlling carbohydrates only through combined use of processes, so that the health demand and the taste demand of consumers are both considered.

The invention discloses a method for extracting lactoferrin from milk, which comprises the following steps: (a) enabling fresh skim milk to directly pass through a chromatographic column filled with cation exchange filler with certain particle size and pore size; (b) cleaning residual milk and impurities with water and an aqueous solution containing salt with a first concentration; and (c) eluting with an aqueous solution or a buffer solution containing a salt with a second concentration at a flow rate of 200-1000 cm / h to obtain lactoferrin. The invention establishes a method suitable for industrial-grade extraction of lactoferrin from milk, and the purity and yield of the extracted lactoferrin are greatly improved. In addition, the method provided by the invention avoids the use of large complex equipment, and realizes low-cost extraction of lactoferrin through simple extraction and purification.

The invention discloses a composite microbial agent for degrading micro-plastics in seawater and a preparation method thereof, the microbial agent is composed of effective viable bacteria and auxiliary components, the effective viable bacteria are marine-derived halomonas, acinetobacter and bacillus and pseudomonas with high affinity with the micro-plastics, the effective viable bacteria are compounded according to a specific viable bacteria number ratio, and the microplastics are degraded by the auxiliary components. And function collaboration is realized. The auxiliary components comprise a protective agent consisting of trehalose, skimmed milk, glycerol and cane sugar, and a nutritional agent consisting of glucose and yeast extract. The preparation method comprises the following steps: respectively fermenting, centrifugally concentrating, compounding in proportion, mixing with auxiliary components, and finally drying to prepare powder. The invention further discloses application of the microbial inoculum to degradation of microplastics in beach intertidal zones and ship wastewater systems. The microbial agent is high in pertinence, good in stability in a high-salt seawater environment and high in degradation efficiency, and an effective solution is provided for in-situ bioremediation of marine micro-plastic pollution.

The invention discloses a formula and a preparation process of ice cream milk. The ice cream milk is prepared from the following raw materials in parts by weight: 800-900 parts of skim milk, 50-80 parts of whey protein, 30-50 parts of skim milk powder, 60-100 parts of erythritol, 20-40 parts of inulin, 3-8 parts of lecithin, 1-3 parts of probiotic freeze-dried powder, 1-2 parts of edible essence and 0.5-1.5 parts of xanthan gum. According to the ice cream milk prepared by the preparation method disclosed by the invention, the high-quality skim milk is used as a basic raw material, and the whey protein and the erythritol are used as auxiliary materials, so that the fat content in the ice cream milk is remarkably reduced, the protein proportion is increased, the heat is reduced, and the health value of the ice cream milk is increased; the ice cream milk tastes finer and smoother by adjusting the weight of the raw materials and through the synergistic effect of the whey protein and the inulin.

The utility model discloses a dairy product membrane sterilization equipment, including membrane sterilization equipment and skimmed milk jar, emulsion delivery pipeline communicates with skimmed milk jar, the input end of skimmed milk jar still has nitrogen gas pipeline, and the output of skimmed milk jar communicates through material valve and separation jar, and the top of separation jar is connected with balance pipeline, and balance pipeline communicates with the top and bottom of nitrogen cylinder through two branch pipes respectively, and the material of separation jar output enters membrane sterilization equipment through unloading valve. The dairy product membrane sterilization equipment, in the process of exhausting material, by first nitrogen gas, the material in pipeline is pushed out, balance the pressure in skimmed milk jar simultaneously, make its smooth, the application sets up separation jar in the process of vacuumizing, and the gas in separation jar is extracted, not only can reduce the air content in separation jar emulsion, but also can detect whether pipeline exists sealing problem.

The present invention discloses a preparation method and application of fermented milk rich in osteogenic growth peptide FPPQSVL, and belongs to the technical field of dairy product processing. The present invention prepares Lactobacillus helveticus fermented milk rich in osteogenic growth peptide FPPQSVL by inoculating Lactobacillus helveticus CCFM1263 into skimmed milk for fermentation. The fermented milk has the functions of significantly enhancing bone density, significantly increasing the number and thickness of trabeculae, significantly increasing bone volume fraction, significantly enhancing the bone biomechanics of rats, and significantly reducing the content of bone turnover biomarkers TRAP, CTX-1, and DPD in serum, while significantly increasing the content of BALP. The Lactobacillus helveticus fermented milk rich in osteogenic growth peptide FPPQSVL provided by the present invention can effectively prevent or treat osteoporosis, promote bone health, and is of great significance to the development of health products and medicines that promote bone health.

The utility model relates to a fresh milk sterilization system, and belongs to the technical field of food processing. The heating device, the skimming and separating device, the cream sterilizing device and the circulating sterilizing microfiltration system are arranged and combined with the flow and pressure detection device to form a complete sterilizing system, so that single cream and skimmed milk separated from fresh milk can be sterilized in branches, the skimmed milk can run at the temperature lower than 60 DEG C, the sterilizing effect is good, and the service life of the skimmed milk is prolonged. According to the method, the quality of the fresh milk is guaranteed while microorganisms and spores in the fresh milk are removed, a large amount of denaturation of active substances in the fresh milk is not caused, the active substances in the fresh milk are reserved to the maximum extent, the process loss is small, and the yield is high.

The application discloses a freeze-drying protective agent for Streptococcus pneumoniae without animal source, and belongs to the field of microorganism preservation. The freeze-drying protective agent is composed of the following components: 1-5% (weight / volume) soybean peptone, 1-5% (weight / volume) trehalose, 4-8% (weight / volume) mannitol and 0.3-1.5% (volume / volume) glycerol, and the rest is water. The freeze-drying protective agent can better maintain the activity of Streptococcus pneumoniae, and the effect is equivalent to that of a skimmed milk protective agent or a commercially available freeze-drying protective agent without animal source, but the freeze-drying protective agent does not contain animal source components and has low cost.

The invention relates to a preparation method of formula milk powder. The method comprises the following steps: a mixing step: mixing a base milk raw material solution, a skimmed milk raw material solution, a demineralized whey raw material solution and other optional non-temperature-sensitive components allowed to be added to obtain a mixed material; a spray drying step: carrying out spray drying on the mixed material to obtain powder; wherein in the mixing step, the base milk raw material liquid is pasteurized emulsion directly from animals; the skimmed milk raw material liquid is an emulsion obtained by centrifugally degreasing animal milk; the desalted whey raw material solution is an emulsion obtained by subjecting animal milk to whey separation and whey desalination, the whey separation is performed under the action of chymosin, and the whey desalination is performed by removing salt from the whey by electrodialysis desalination. According to the preparation method disclosed by the invention, the denaturation rate of Maillard reaction products and whey protein in the formula milk powder is effectively reduced, and meanwhile, the reconstituability and digestion and absorption properties of the product are improved.

A fertilizer composition and method to produced based on milk which comes from ruminant animals like cows and goats and adding a coal dust component. The previous or past milk-based fertilizers have had poor efficacy obtained due to the high fat content of these milk sources due to using too much milk, or rather too much fat in the milk, since the bacteria in the composition will spoil and result in a foul odor, poor growth, and poor crop yield. This fertilizer composition contains a nutrient ingredient, which is the de-fatted milk, as a liquid or dry product, and are utilized between 10 percent weight and 95 percent weight plus uses the coal dust as a less expensive stabilizer and chelator as well as other minerals for Nitrogen-Phosphorus-Potassium utilization.

The invention discloses a preparation process of lactoferrin, and relates to the technical field of protein. When lactoferrin is prepared, amino hollow mesoporous silicon dioxide is used for loading chitosan and chymosin at the same time to obtain modified silicon dioxide; bovine colostrum is used as a raw material, skim milk is obtained through centrifugation, casein in the skim milk is precipitated through modified silicon dioxide, and whey is obtained; according to the method, lactoferrin is taken as a template molecule, 4-vinylpyridine is taken as a monomer, polystyrene resin is taken as a carrier, molecularly imprinted resin is prepared under the action of a cross-linking agent and an initiator, the molecularly imprinted resin is sulfonated to obtain modified cation exchange resin, and then the modified cation exchange resin is used for separating and purifying whey to obtain the lactoferrin. The lactoferrin prepared by the method has the advantages of high purity and high recovery rate.

The invention discloses fermented enzymolysis skimmed milk with high oxidation resistance and low bitterness as well as a preparation method and application of the fermented enzymolysis skimmed milk. The fermented and enzymolyzed skimmed milk is obtained by fermenting and enzymolyzing the skimmed milk by using lactobacillus plantarum Grx403 with the preservation number of CGMCC NO.30468, has high DPPH free radical scavenging rate and. OH and SOD inhibition rate, obviously reduces a bitter taste evaluation value and a taste response value of the enzymolyzed skimmed milk, and has a wide application prospect. The lactic acid bacterium has a wide application prospect in preparation of lactic acid bacterium food with high antioxidant activity.

The present invention relates to the technical field of dairy product production, and in particular to a method for preparing a membrane-concentrated liquid dairy product. The preparation method comprises: sterilizing, inactivating proteases and performing protein concentration processes on skimmed milk, and then backfilling fat to obtain semi-finished milk; the protein concentration process comprises: performing protein concentration by reverse osmosis membrane concentration and / or ultrafiltration membrane concentration so that the ratio of protein and lactose in the concentrated milk reaches a certain condition after backfilling fat. The present invention focuses on the problem that dairy products may lose small molecules and the like during the concentration process, resulting in a decrease in taste. An additional sterilization and enzyme inactivation process is added before protein concentration, and the concentration process is controlled to effectively increase the content of 2.3-pentanedione flavoring substances after concentration, thereby having a better creamy aroma and higher system stability.

The invention relates to the technical field of strain preparation, in particular to a method for improving the stability of bacillus polymyxa. The invention provides a method for improving the stability of bacillus polymyxa, which comprises the following steps: adding cultured bacillus polymyxa into sterilized skim milk to prepare a skim milk suspension; putting the skim milk suspension into a freeze-drying tube for freeze-drying under the conditions that the temperature is-50 + / -20 DEG C and the pressure is 0.10 + / -0.05 Pa; and continuing to vacuumize and sealing, and placing the freeze-dried tube at the temperature of-20 + / -5 DEG C for cryopreservation. Rejuvenation seed selection and titer investigation prove that the method provided by the invention can improve the long-term storage stability of the bacillus polymyxa for 5-10 years and above, and the chemical titer reaches 300,000 u / ml or above. The bacillus polymyxa obtained through the method is good in controllability and high in utilization rate, the problem that the activity is reduced in the strain storage process can be solved to a great extent, the product quality is improved, and the cost is saved.

The invention provides a gonococcus transport and preservation method, which comprises the following steps: step 1, taking out one strain which is not freeze-dried from an ultralow-temperature refrigerator, placing the strain at room temperature for later use, after the strain is slightly dissolved, taking out a certain amount of bacterial liquid from a biosafety cabinet by using a pipettor, inoculating the bacterial liquid onto a pre-heated culture medium, marking lines in four regions, and then placing the culture medium in an incubator with a candle jar or a CO2 incubator at 36 DEG C for culturing for 36 hours; 2, picking pure bacteria in a biosafety cabinet by using a disposable inoculating loop, inoculating the pure bacteria to a pre-heated culture medium, and placing the culture medium in a 36-DEG C incubator with a candle jar or a CO2 incubator for culturing for 24 hours; and step 3, taking one sterile glass test tube, adding 1mL of sterilized normal saline, scraping bacterial lawn by using a disposable inoculating loop, grinding along the tube wall, putting on a vortex device, sufficiently and uniformly mixing, and adding into sterilized skim milk. The strain is subjected to freeze-drying preservation through a vacuum freeze-drying technology, so that energy expenditure for preservation of gonococcus is saved, and benefits are brought to distribution of national gonococcus interventricular quality assessment substances and transportation of national gonococcus drug-resistant monitoring point specimens.

A (first) volume of compounds from group (15) comprising dairy-derived cream, liquid vegetable fat and water is mixed (4) with a (second) volume of emulsified micellar casein (3) obtained from skim milk (5) comprising casein, chemically treated (11) to solubilize the mineral elements of the casein, and membrane filtered (8, 9) to obtain a cooking cream or creamer.

The invention relates to the technical field of microorganism preservation, in particular to a novel gonococcus preservation solution which comprises the following components in parts by mass: 1-2 parts of a preservation agent, 40-60 parts of a solvent and 15-25 parts of a protective agent. According to the novel gonococcal preservation solution provided by the invention, the 30% glyceropancreatin soybean broth has a better gonococcal preservation effect than the conventional 10% skim milk at-20 DEG C, so that the gonococcal preservation of outpatient service and basic medical institutions with limited laboratory conditions is facilitated.

The invention discloses a production method of low-fat custard sauce. The production method comprises the following steps: step S01, raw material pretreatment: preheating skimmed milk, and adding a compound emulsifier to form a milk solution; mixing the modified cassava starch, resistant dextrin and konjac glucomannan, adding purified water, and stirring to prepare starch colloid emulsion; step S02, mixing and gelatinizing: sequentially adding low-fat yolk powder and corn oligopeptide powder into the cow milk solution, stirring and dissolving, slowly injecting starch colloid milk, and carrying out heat preservation and gelatinization; s03, seasoning and homogenizing: adding compound sugar, citric acid, edible salt and vanillin, stirring and dissolving, and homogenizing at high pressure; s04, sterilizing and cooling: quickly cooling after sterilizing; and step S05, filling: filling into a packaging bag, and sealing and storing. Through synergistic thickening of the composite colloid and the modified starch, flavor enhancement of the functional peptides and optimized emulsification and homogenization processes, fat and calorie are remarkably reduced, and meanwhile, the taste and stability of the product are guaranteed.

The application discloses a stuffed cheese and a preparation method and application thereof, and relates to the technical field of dairy products.The stuffed cheese comprises an outer skin and stuffing, and the stuffing comprises the following raw material components in percentage by mass: 30-35% of skimmed milk, 2-3% of milk protein, 0.9-1.5% of a stabilizer, 0.2-0.5% of an emulsifier, 0.4-0.5% of edible salt, and the rest of light cream; the mass ratio of the stabilizer to the milk protein is 1:1.5-3.5; the stabilizer comprises a hydrophilic colloid and a thickening agent, and the mass ratio of the hydrophilic colloid to the emulsifier is 1:0.8-1.3.The application constructs a milk protein-emulsifier-hydrophilic colloid-thickening agent composite protective film, and the product does not have problems such as collapse, material leakage and denaturation during a quick freezing process, the overall quality has good stability, the product stuffing has no phenomena such as lumping and roughness and aging taste within 4 days of cold storage and thawing storage and use, and the product has thick texture and fluidity.

Formulation and dispenser systems create dairy based toppings for beverages. The dispensers include a container, valve, and an actuator for the valve. The formulations include a liquid product and a propellant. The liquid product includes a certain percentage of milkfat provided, for example, by heavy cream, skim milk, nonfat dry milk, sweeteners, and an emulsifier. The propellant is nitrous oxide or nitrogen.