Kraft Foods R & D, Inc.

Hans-Peter Bernauer

Bernard Rocklage

Stephan Simbürger

Jochen Pfeifer

Bernhard Brandstetter

Wolfgang Stankmann

Omar De Jesus Guerra-Gonzalez

Bruno Derijck

Jorg Merten

Oliver Mecklenburg

Olaf Balzer

Jurgen Sill

Gerhard Hecht

Anja Schleppe

Omar De Gonzales

André Eichler

Martina Suess

Bernard Dr-Ing Rocklage

Omar De Jesus Guerra Gonzales

Jürgen Sill

Jörg Merten

In a method of controlling a process in which the particle size of a material is reduced by passing the material through a nip between rollers at least one operational figure, such as the motor current, of at least one motor associated with at least one roller is continuously measured and the nip is adjusted by controlling the operational figure so as to match a target operational figure. A machine for reducing the particle size of a material by passing the material through a nip between rollers has a device for measuring at least one operational figure, such as the motor current, of at least one motor associated with at least one roller and a device for adjusting the nip on the basis of the measured operational figure matching a target operational figure. A method of calibrating a machine for reducing the particle size of a material by passing the material through a nip between the rollers has the step of measuring at least one operational figure, such as the motor current, associated with a desired particle size and/or mass consistency and the step of setting the operational figure associated with a desired particle size and/or mass consistency as a target operational figure.

Method of controlling a process in which the particle size of a material is reduced, a machine for reducing the particle size of a material and a method of calibrating such a machine

The present invention relates to a process by which whey permeates or blends thereof can be converted to a modified whey powder (MWP) having low mineral content, low hygroscopicity, and advantageous organoleptic properties using a combination of ion-exchange demineralization and crystallization. The modified whey powder thus obtained is suitable for dry applications in the production of food products. Furthermore, the present invention relates to a modified whey powder (MWP) obtainable by said process and to products comprising said modified whey powder (MWP), such as confectionery, biscuits, and powdered soft drinks.

Modified whey powder and process for producing the same

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Kirchheim, Germany

Hans-Peter Bernauer