Fairlife, LLC

Fair Oaks Farms Brands, Inc.

Timothy Peter Doelman

Vincent A Baxter

Shakeel Ur Rehman

Shakeel Ur-Rehman

John Hengesbach

Gerald Dobbins

Brett Malsom

Michael J McCloskey

Brandon Kopesky

Calvin White

Scott Backinoff

Keely O'Brien

Kamil Piotr Drapala

Hans Maron

Sachin Harendrabhai Adhvaryu

Michael J Mccloskey

A system and method for dispensing fluids is introduced. A preferred embodiment comprises a sealed tank, a bag containing fluid inside the sealed tank, an outlet for dispensing the liquid in the bag, and a pressure generating device to create pressure in the sealed tank.

Liquid food dispenser system and method

Disclosed are methods for preparing dairy compositions using a final nanofiltration step. Generally, the methods also include an ultrafiltration step and a reverse osmosis step, and optionally, a diafiltration step.

Production and separation of milk fractions with a final nanofiltration step

An embodiment system and method for dispensing multiple dairy products includes a dispenser which houses two or more dairy product bases with different formulations, which may be combined with or without water to create a multitude of homogenous dairy beverages. The two or more dairy product bases may be mixed together first and then separately mixed with water, mixed together simultaneously with water, or mixed together without adding water. They may be mixed together with or without additional flavoring, ingredients, mineral or nutritional additives. The dispenser includes a pump with a quick-release mechanism to allow for quick and clean maintenance of the system.

Liquid product dispensing system and method

Disclosed are methods for preparing dairy compositions using an ultrafiltration step and a nanofiltration step, followed by diafiltration of the nanofiltration retentate, and then at least one of a reverse osmosis and a forward osmosis step.

Production and separation of milk fractions with diafiltration

An embodiment system and method for dispensing multiple dairy products includes a dispenser which houses two or more dairy product bases with different formulations, which may be combined with or without water to create a multitude of homogenous dairy beverages. The two or more dairy product bases may be mixed together first and then separately mixed with water, mixed together simultaneously with water, or mixed together without adding water. They may be mixed together with or without additional flavoring, ingredients, mineral or nutritional additives. The dispenser comprises a pump with a quick-release mechanism to allow for quick and clean maintenance of the system.

Disclosed are methods for preparing dairy compositions using an ultrafiltration step, a nanofiltration step, and a forward osmosis step.

Production and separation of milk fractions with forward osmosis

Disclosed are processes for producing high protein, Greek yogurt products. Such processes can include a step of concentrating a skim milk product to produce a protein-enriched milk fraction, which then can be combined with one or more additional milk fractions to form a yogurt base. The yogurt base is inoculated with a yogurt culture and fermented, and at least a portion of the acid whey is removed from the fermented product using a ceramic ultrafiltration membrane system to form the Greek yogurt product.

Methods for making high-protein greek yogurt using membrane systems before and after fermentation

Disclosed are processes for preparing dry or powder dairy compositions having low lactose contents and containing polyphenol compounds. The resultant dry or powder dairy compositions can be used to form reconstituted fluid dairy products, which can have improved organoleptic properties, such as less cooked flavor, sulfur odor, and brown color.

Non-browning lactose-free milk powder and methods of making same

The present invention relates to low calorie and low carbohydrate nutritional milk compositions and milk products which are designed to include specific components of milk.

Method for producing a flavored milk product

Methods for making high-protein Greek yogurt using membrane systems before and after fermentation

Disclosed are processes for reducing the cooked flavor, sulfur odor, and brown color of milk products that have been subjected to ultra-high temperature (UHT) sterilization via the UHT sterilization of certain milk fractions separately.

Growing community of inventors

Glencoe, IL, United States of America

Timothy Peter Doelman