WO2020051527A1

WO2020051527A1 - Dairy products, ketogenic products, and production methods

Info

Publication number: WO2020051527A1
Application number: PCT/US2019/050056
Authority: WO
Inventors: Brooks RANKIN
Original assignee: Same Same Creamery, Llc
Priority date: 2018-09-07
Filing date: 2019-09-06
Publication date: 2020-03-12

Abstract

Described herein are methods of making a gas-containing food product. Described herein are methods of making a dairy product over multiple seasons when the supply of fresh milk varies 40% over the course of the seasons. The producing the dairy product from a cheese in a quantity within a specified production quantity range over multiple seasons. Some embodiments include methods of making processed cheese. Some embodiments comprise methods of making sugar slurry. Some embodiments comprise food products, for example, ketogenic products such as ketogenic pastry products.

Description

DAIRY PRODUCTS, KETOGENIC PRODUCTS, AND PRODUCTION METHODS

CROSS-REFERENCE TO REUATED APPUICATIONS

[0001] The present application claims the benefit of U.S. Provisional Application No. 62/728,350, filed September 7, 2018, U.S. Provisional Application No. 62/744,301, filed October 11, 2018, U.S. Provisional Application No. 62/771,504, filed November 26, 2018, U.S. Provisional Application No. 62/822,646, filed March 22, 2019, and U.S. Provisional Application No. 62/835,331 filed April 17, 2019, each of which is incorporated by reference it its entirety herein.

Background

[0002] Certain geographies and markets have an inconsistent year-round milk supply, for example due to seasonal variations in production and/or demand. Conventionally, an absence of a year-round volume of milk (such as a milk supply that is economically viable for purchase for cheese production in a fluid milk market) has discouraged cheesemaking. For example, an inconsistent or variable milk supply may not meet minimum volume requirements for a conventional cheese manufacturing company to cash flow a traditional commodity cheese manufacturing facility combined with commodity cheese whey byproducts manufacturing equipment.

[0003] By way of example, the Southeastern U.S. milk market has historically lacked a large scale cheese manufacturing facility at least in part because it has traditionally been a high Class I fluid milk utilization market. Historically, there has not been a steady, year-round volume of milk for cheesemaking in this region to meet minimum volume requirements for a cheese manufacturing company to cash flow a traditional commodity cheese manufacturing facility combined with commodity cheese whey byproducts manufacturing equipment. The limited and inconstant supply of raw fresh milk for cheesemaking has deterred any other large-scale investment in cheese manufacturing infrastructure in the Southeastern U.S. milk market area throughout recent history. Rather, there are predominately fluid milk based businesses that generally have a need to keep their sales and distribution infrastructure filled with popular and profitable products. There is only one surplus milk facility manufacturing commodity barrel cheddar cheese in the Southeastern United States.

[0004] A number of individuals are on a ketogenic diet, focusing on foods that are relatively low in calories and relatively high in fat. Ketogenic foods can be low in carbohydrates.

Field

[0005] Embodiments herein relate generally to food products such as dairy products, and methods of making the same, including ketogenic products.

SUMMARY

[0006] In some embodiments, a method of making a dairy product over multiple seasons is described. The method can be performed when the supply of fresh milk varies by at least 40% over the course of the seasons. The supply of fresh milk can be a fresh milk supply that is economically viable for purchase for cheese production in a fluid milk market. The method can comprise specifying a production quantity range of the dairy product in which the production quantity range varies by no more than a specified percentage over the multiple seasons. The method can comprise combining two or more milk products selected from a group consisting of: fresh 40% cream, fresh whole milk, fresh skim milk, nonfat dry milk powder, milk protein concentrate (MPC), whey protein concentrate (WPC), ultra filtered (UF) fresh skim milk to form a formulation. The method can comprise standardizing the formulation to a specified range of protein concentration ratio, fat content, total solids (TS), and pH, fermenting the formulation into a cheese. The method can comprise producing the dairy product from the cheese in a quantity within the specified production quantity range. In some embodiments, the method comprises adding freeze-thaw stabilizers to the cheese, flash-freezing the cheese, reconstituting the cheese and incorporating the reconstituted cheese into the dairy product so as to produce the quantity within the specified production quantity range. In some embodiments, the method comprises obtaining an acid whey comprising lactose from the cheese, fermenting the acid whey with a genetically engineered microbial organism to convert the lactose into prebiotic sugars, until substantially all of the lactose is converted into prebiotic sugars, and concentrating the whey into sugar slurry configured to be reconstituted by the addition of water. In some embodiments, the method further comprises obtaining an acid whey comprising lactose from the cheese, and fermenting lactose of the acid whey with a genetically engineered microbial organism to produce a dairy protein (for example, whey and/or casein). The method can further comprise fermenting the dairy proteins into a cheese. In some embodiments, fermenting the dairy proteins into the cheese comprises fermenting a combination of the dairy proteins and fluid milk (such as surplus milk or cream) into the cheese. In some embodiments, fermenting the dairy proteins into the cheese comprises fermenting a combination of the dairy proteins and cream into the cheese. In some embodiments, the dairy proteins comprise, consist essentially of, or consist of casein and/or whey proteins. In some embodiments, the microbial organism comprises, consists essentially of, or consists of a yeast. In some embodiments, the method further comprises fermenting at least one of sucrose from sugar beets and/or fructose from com into the dairy protein, such that the production of the dairy product from the cheese is within the specified production quantity range. For example, if fluid milk is in relatively low supply, but there is ample sugar from seasonal sugar beets or corn, the sugar can be fermented into dairy protein in order to maintain production of the dairy product within the specified production quantity range. In some embodiments, the dairy product comprises, consists essentially of, or consists of the cheese. In some embodiments, fermenting the cheese produces acid whey comprising lactose, and the method can be repeated by fermenting this lactose into the dairy proteins.

[0007] In some embodiments, for example when the cheese comprises mozzarella and/or cheddar, the method further comprises obtaining a sweet whey from the cheese, concentrating the sweet whey, and combining the concentrated sweet whey with whey protein concentrate and/or ultrafiltered skim milk to produce a processed cheese product. In some embodiments, the method comprises obtaining a sweet whey from the cheese, and boiling a cruciferous vegetable in the sweet whey. In some embodiments, the method further comprises making a cruciferous vegetable pastry product comprising the boiled cruciferous vegetable and boiled sweet whey. In some embodiments, the method further comprises freezing the boiled cruciferous vegetable and/or the cruciferous vegetable pastry product. In some embodiments, the method further comprises shredding the dairy product (e.g., cheese) and combining the shredded dairy product with a seed comprising unsaturated fatty acid. The sulfhydryl group of the dairy product can be bond to the unsaturated fatty acid of the seed. In some embodiments, the seed comprises flaxseed, chia seed or a combination of flaxseed and chia seed. In some embodiments, the seed is ground. In some embodiments, the method further comprises adding herbs and spices to the dairy product.

[0008] In some embodiments, a method of making a cruciferous vegetable pastry product is described. The method can comprise boiling a cruciferous vegetable in sweet whey. The sweet whey can be obtained from a method of making a dairy product as described herein, for example if the cheese of the method of making the dairy product is cheddar and/or mozzarella. The method can comprise making a pastry product comprising the boiled cruciferous vegetable and boiled sweet whey. Thus, the cruciferous vegetable pastry product can be made. In some embodiments, the cruciferous vegetable pastry product comprises, consists essentially of, or consists of at least one of: a pizza crust (e.g., deep dish), a pizza (e.g., deep dish), a pie crust, a pie (e.g., a meat pie or a chicken pot pie), a dough, a dough ball, a bun (e.g., a hamburger or hot dog bun), a tortilla (e.g., a soft tortilla or a taco shell), a flatbread, a taco, a burrito, a biscuit, and a sandwich thin, a biscuit, a cheese biscuit, a pancake, a hash brown, a waffler (fresh or frozen), a waffle batter, or a combination of two or more of the listed items. In some embodiments, the pizza crust further comprises at least one of: bacon, barbecue, chicken (such as chicken breast), pork, turkey, egg and bacon, egg and barbecue, egg and chicken, egg and pork, or egg and turkey. In some embodiments, the pizza crust further comprises at least one of cream sauce, garlic, salt, chili peppers, cocoa powder, bacon fat, and olive oil. In some embodiments, the cruciferous vegetable is boiled in a mixture of the sweet whey and a chicken stock. In some embodiments, the cruciferous vegetable is selected from the group consisting of: broccoli, white cauliflower, cheddar cauliflower, cabbage, kale, Brussels sprouts, turnips, bok choy, mustard, and kohlrabi, artichoke, or two or more of the listed items. In some embodiments, the method further comprises freezing the boiled cruciferous vegetable and/or the cruciferous vegetable pastry product.

[0009] In some embodiments, a method of making a sugar slurry is described. The method comprises fermenting an acid whey comprising lactose with a genetically engineered microbial organism to convert the lactose into prebiotic sugars, until substantially all of the lactose is converted into prebiotic sugars, and concentrating the whey into sugar slurry configured to be reconstituted by the addition of water. In some embodiments, the method comprises obtaining water from the concentrating and reconstituting a dry product with the obtained water. In some embodiments, the acid whey is obtained from a method of making a dairy product as described herein.

[0010] In some embodiments a method of making protein food product is described. In some embodiments, the protein food product comprises an egg, or a portion thereof. In some embodiments, the protein food product comprises peanut butter, sun butter, cashew butter, almond butter, tofu or hummus. The method of making the protein food product comprises obtaining at least one of: nuts, legumes, or an egg product, and inulin and/or unsaturated oil and combining the nuts, legumes, and/or egg product and the inulin and/or unsaturated oil into a protein food product. In some embodiments, the protein food product can comprise peanut butter, sun butter, cashew butter, almond butter, hummus or tofu. In some embodiments, the protein food product further comprises combining stevia or turmeric curcumin with the peanuts and the inulin. In some embodiments, the inulin is comprised by chicory root fiber.

[0011] Some embodiments include a composition such as a food product comprising, consisting essentially of, or consisting of a composition or food product produced by any of the methods described herein. The composition (or food product) of some embodiments comprises a sulfhydryl group and an oil comprising an unsaturated fatty acid. The sulfhydryl group can be bound to the unsaturated fatty acid. In some embodiments, the sulfhydryl group is comprised by a nut, legume, dairy product, or egg product. In some embodiments, the sulfhydryl group is comprised by a cruciferous vegetable. In some embodiments, the sulfhydryl group is comprised by a boiled cruciferous vegetable and the composition or food product further comprises boiled sweet whey. In some embodiments, the composition or food product comprises, consists essentially of, or consists of a cruciferous vegetable pastry product such as a pizza crust, a cheese biscuit, a pancake, a hash brown, a waffle (fresh or frozen), a waffle batter, or a bread, which can comprise the boiled cruciferous vegetable and boiled sweet whey. In some embodiments, the cruciferous vegetable is selected from the group consisting of: broccoli, cauliflower (for example white and/or cheddar cauliflower), cabbage, kale, Brussels sprouts, turnips, bok choy, mustard, and kohlrabi, and artichoke, or a combination of two or more of the listed items. In some embodiments, the composition comprises a prebiotic sugar. In some embodiments, the composition further comprises a ketogenic food product that comprises an oil comprising an unsaturated fatty acid and at least one of an egg, a dairy product, and a legume flour that comprises the sulfhydryl group is comprised by. In some embodiments, the oil is selected from the group consisting of flaxseed oil, saltwort oil, coconut oil, and olive oil, or a combination of two or more of the listed items. In some embodiments, the composition comprises a legume flour that is selected from the group consisting of flaxseed flour, coconut flour, and soy flour, or a combination of the listed items. In some embodiments, the composition further comprises the egg, the dairy or egg and dairy. In some embodiments, the ketogenic food product comprises, consists essentially of, or consists of a dough or a baked product. In some embodiments, the ketogenic food product comprises, consists essentially of, or consists of a pastry product. In some embodiments, the pastry product comprises, consists essentially of, or consists of a pizza crust (which can be fresh or frozen). In some embodiments, the ketogenic product comprises a meat product, a pie crust, a pie, a pizza crust, a bun, a tortilla, a pizza, a dough, a flatbread, a taco, or a burrito. In some embodiments, the meat product comprises a burger, a chicken sandwich, a hot dog, or a meat pie. In some embodiments, the meat product comprises meat from a dairy cow. In some embodiments, the meat product comprises a burger, a chicken sandwich, a hot dog, or a meat pie. In some embodiments, the meat product comprises meat from a dairy cow.

[0012] Some embodiments include a sugar slurry. The sugar slurry can comprise an acid whey, a prebiotic sugar and an engineered microbial organism. In some embodiments, the sugar slurry is produced by a method described herein.

[0013] Some embodiments include a prebiotic condiment. The prebiotic condiment can comprise a prebiotic sugar, wherein the prebiotic condiment is selected from the group consisting of: ketchup, mustard, mayonnaise, tomato sauce, spaghetti sauce, barbecue sauce, pizza sauce, soup, and peanut butter. In some embodiments, the prebiotic condiments further comprise a sugar slurry described herein, wherein the prebiotic sugar is comprised by the sugar slurry. In some embodiments, the prebiotic condiment comprises, consists essentially of, or consists of a composition produced by any of the methods described herein [0014] Some embodiments include a carbohydrate product. The carbohydrate product can comprise unsaturated oils and sulfhydryl groups. In some embodiments, the carbohydrate product is selected from the group consisting of: a baker item, pastry, a pasta product, bread, cake, dough, long pasta, short pasta, minute pasta, and fresh pasta, or a combination of two or more of the listed items. In some embodiments, the carbohydrate product further comprises an egg product. In some embodiments, the carbohydrate product comprises, consists essentially of, or consists of a composition produced by any of the methods described herein.

[0015] Some embodiments further include making a cruciferous vegetable pastry product. The method can comprise boiling cruciferous vegetables in sweet whey, for example sweet whey obtained by a method described herein. Accordingly, the cruciferous vegetable pastry product can comprise a boiled cruciferous vegetable and boiled sweet whey. In some embodiments, the cruciferous vegetables comprise one or more vegetables selected from the group consisting of: broccoli, cauliflower (for example white cauliflower and/or cheddar cauliflower), cabbage, kale, Brussels sprouts, turnips, bok choy, mustard, kohlrabi, artichoke, or two or more of the listed items. Some embodiments further comprise freezing the boiled cruciferous vegetable. Some embodiments further comprise making a cruciferous pastry product comprising the boiled cruciferous vegetable.

[0016] Some embodiments include a cruciferous vegetable pastry product comprising a cruciferous vegetable that is boiled and sweet whey that is boiled. In some embodiments, the cruciferous vegetable pastry product comprises, consists essentially of, or consists of: a pizza crust (e.g., a deep dish pizza crust), a pizza (e.g., a deep dish pizza), a dough, a dough ball, a bun (e.g., a hamburger or hot dog bun), a tortilla (e.g., a soft tortilla or a taco shell), a flatbread, a sandwich thin, a biscuit, a cheese biscuit, a pancake, a hash brown, a waffle (fresh or frozen), a waffle batter, a pie crust, a pie (e.g., a meat pie or a chicken pot pie), a taco, a burrito, a meat product (such as a burger, a chicken sandwich, a hot dog, or a meat pie), or a combination of two or more of the listed items. In some embodiments, the cruciferous vegetable pastry product is selected from the group consisting of broccoli, cauliflower (such as white cauliflower and/or cheddar cauliflower), cabbage, kale, Brussels sprouts, turnips, bok choy, mustard, and kohlrabi, artichoke, or two or more of the listed items. In some embodiments, the sweet whey is selected from the group consisting of: cheddar sweet whey and white cheese (such as mozzarella) sweet whey. In some embodiments, the cruciferous vegetable pastry product further comprise at least one of: bacon, barbecue, chicken, pork, turkey, egg and bacon, egg and barbecue, egg and chicken, egg and pork, or egg and turkey. In some embodiments, the cruciferous vegetable pastry product further comprises at least one of: cream, sauce, garlic, salt, chili, peppers, cocoa powder, bacon fat or olive oil. In some embodiments, the cruciferous vegetable pastry product comprises, consists essentially of, or consists of a pizza crust (e.g., a deep dish pizza crust), a pie crust, a pie (e.g., a meat pie or a chicken pot pie), a bun (e.g., a hamburger or hot dog bun), a tortilla (e.g., a tortilla or a taco shell), a biscuit, a cheese biscuit, a pancake, a flatbread, a taco, a burrito, a meat product (such as a burger, a chicken sandwich, a hot dog, or a meat pie), a hash brown, a waffle (fresh or frozen), a waffle batter, and/or a bread. In some embodiments, the cruciferous vegetable pastry product comprises eggshell powder. In some embodiments, the cruciferous vegetable pastry product comprises, consists essentially of, or consists of a frozen pizza crust comprising chicken, and the cruciferous vegetable comprises cauliflower. In some embodiments, the cruciferous vegetable pastry product is suitable for a ketogenic diet.

[0017] In some embodiments, a cruciferous vegetable pastry product comprising a cheese product comprising sulfhydryl groups, a cruciferous vegetable, a peanut powder, a tree nut powder, eggs, and an oil comprising unsaturated fatty acids that bind sulfhydryl groups of the cheese product and the cruciferous vegetables is described. In some embodiments, the pastry product is ketogenic. In some embodiments, the cruciferous vegetable pastry product comprises, consists essentially of, or consists of a pizza crust (e.g., a deep dish pizza crust), a pizza (e.g., a deep dish pizza), a pie crust, a pie (e.g., a meat pie or a chicken pot pie), a bun (e.g., a hamburger or hot dog bun), a tortilla (e.g., a tortilla or a taco shell), a dough, a dough ball, a sandwich thin, a biscuit, a cheese biscuit, a flatbread, a taco, a burrito, a meat product (such as a burger, a chicken sandwich, a hot dog, or a meat pie), a pancake, a hash brown, a waffle (fresh or frozen), a waffle batter or a combination of two or more of the listed items.

[0018] Some embodiments include a ketogenic food product comprising a dairy product comprising sulfhydryl groups and a seed comprising unsaturated fatty acids, such that the sulfhydryl groups of the dairy product are bound to the unsaturated fatty acids of the seed. In some embodiments, the ketogenic food product further comprises herbs and spices.

[0019] Some embodiments include a method of making a ketogenic food product. The method can comprise shredding a dairy product comprising sulfhydryl bonds, and combining the dairy product with a seed comprising unsaturated fatty acids, such that the sulfhydryl bonds of the dairy product bind to the unsaturated fatty acid groups of the seed, is described. In some embodiments, the seed comprises flaxseed, chia seed, or a combination of flaxseed and chia seed. In some embodiments, the seeds are ground. In some embodiments, the method further comprises adding herbs and spices.

[0020] Some embodiments include a method of making a pastry product. The method can comprise forming a precursor comprising legume flour comprising sulfhydryl groups, and frying the precursor in an oil comprising unsaturated fatty acids, such that the sulfhydryl groups bind to unsaturated fatty acids of the oil, thereby making the pastry product, is described. In some embodiments, the pastry product is selected from the group consisting of: a ketogenic cracker, a ketogenic scotch egg, and a ketogenic bacon egg and cheese on fathead or cauliflower crust. In some embodiments, the legume flour is selected from the group consisting of: organic blanched almond flour, peanut protein flour, almond protein flour, flaxseed flour, soy flour, and processed wheat flour, or a combination of two or more of the listed items. In some embodiments, the oil is selected from the group consisting of: flaxseed oil, palm kernel oil, saltwort oil, coconut oil, and olive oil, or a combination of two or more of the listed items. In some embodiments, the precursor further comprises one or more of cheddar cheese, organic cassava flour, organic sesame seeds, organic chia seeds, organic flax, organic garlic powder, organic paprika, whey permeate, sea salt, or sodium- reducing savory flavor enhancer.

[0021] In some embodiments, a fried pastry product is described. The fried pastry product can comprise a legume flour comprising sulfhydryl groups and an oil, such that the sulfhydryl groups are bound to the oil. In some embodiments, the fried pastry product is selected from the group consisting of a ketogenic cracker, a ketogenic scotch egg, and a ketogenic bacon egg and cheese waffle on fathead or cauliflower crust, or a combination of two or more of the listed items. In some embodiments, the legume flour is selected from the group consisting of an organic blanched almond flour, a peanut protein flour, an almond protein flour, a flaxseed flour, and a processed wheat flour, or a combination of two or more of the listed items. In some embodiments, the oil is selected from the group consisting of: flaxseed oil, palm kernel oil, saltwort oil, coconut oil, and olive oil, or a combination of two or more of the listed items. In some embodiments, the fried pastry product further comprises one or more of cheddar cheese, organic cassava flour, organic sesame seeds, organic chia seeds, organic flax, organic garlic powder, organic paprika, whey permeate, sea salt, or sodium-reducing savory flavor enhancer. In some embodiments, the fried pastry product is ketogenic.

[0022] In some embodiments, a method of making a cheese is described. The methods can comprise obtaining an acid whey comprising lactose (e.g., from making a cheese as described herein) and/or obtaining sucrose from sugar beets and/or obtaining fructose from corn. The method can comprise fermenting the lactose and/or the sucrose and/or fructose with a genetically engineered microbial organism to produce a dairy protein. The method can comprise fermenting the dairy protein into a cheese. In some embodiments, fermenting the dairy protein into the cheese comprises fermenting a combination of the dairy protein and fluid milk into the cheese. In some embodiments, fermenting the dairy protein into the cheese comprises fermenting a combination of the dairy proteins and cream into the cheese. In some embodiments, the dairy protein comprise, consist essentially of, or consist of casein and/or whey proteins. In some embodiments, the microbial organism comprises, consists essentially of, or consists of a yeast. In some embodiments, the lactose is fermented into a dairy protein. In some embodiments, the sucrose is fermented into a dairy protein. In some embodiments, the fructose is fermented into a dairy protein. In some embodiments, any combination of lactose, sucrose, and/or fructose is fermented into a dairy protein.

[0023] In some embodiments, a method of making a dairy product is described. The method can comprise obtaining a dairy product comprising portions that have a higher moisture content than the average moisture content of the dairy product. The method can comprise removing the portions from the dairy product, in which the portions comprises sulfur groups. The method can comprise combining the portions with an unsaturated oil, such that the portions form sulfhydryl bonds with the unsaturated oil. In some embodiments, the method further comprises apportioning and packaging the dairy product after the portions have been removed. In some embodiments, the dairy product comprises a cheese of at least 100, 200, 300, 400, or 500 pounds. In some embodiments, the dairy product is made according to the method described herein. In some embodiments, the unsaturated oil comprises at least one of: flaxseed oil, almond oil, saltwort oil, coconut oil, or olive oil. In some embodiments, the method further comprises shredding the portions. In some embodiments, the dairy product comprises or consists of a keto genic product. In some embodiments, the method further comprises freezing the ketogenic product. In some embodiments, the method further comprises supplying the packaged dairy product and/or the ketogenic product to at least one of a restaurant, hotel, airline, cruise line, grocery chain, home delivery, caterer, institution, bakery, or internet sales provider. In some embodiments, the ketogenic product comprises, consists essentially of, or consists of a cruciferous vegetable pastry product. In some embodiments, the ketogenic product comprises, consists essentially of, or consists of a meat product, a pie crust, a pizza crust, a pizza, a dough, or a bun.

[0024] In some embodiments, a ketogenic pastry product is described. The ketogenic pastry product can comprise a cellulose, a vitamin, and a cheese. In some embodiments, the ketogenic pastry product has a lower density than it would have in the absence of the cellulose. In some embodiments, the cheese comprises a freeze-thaw stabilizer. In some embodiments, the cheese comprises quark or barrel cheddar. In some embodiments, the cheese comprises quark, and wherein the ketogenic pastry product further comprises a non-glycemic sweetener such as inulin, stevia, or Swerve sweetener. In some embodiments, the cheese comprises barrel cheddar, and the ketogenic pastry product comprises a pizza dough or pizza crust. In some embodiments, the cellulose comprises oat bran, and the ketogenic pastry product further comprises at least one of soy flour, sorghum flour, or millet. In some embodiments, the ketogenic pastry product further comprises an oil such as olive oil, saltwort oil, or coconut oil. In some embodiments, at least one of the cheese or the vitamins comprise sulfur, and wherein the sulfur is bound to the oil by a sulfhydryl bond. In some embodiments, the cellulose comprises oat bran, the ketogenic pastry product further comprising soy flour, wherein the sulfur is bound to the oil by a sulfhydryl bond. In some embodiments, the ketogenic pastry product comprises pizza crust or pizza dough, and the cheese comprises barrel cheddar, and the ketogenic pastry product further comprises at least one of sorghum flour or pearl millet. In some embodiments, the ketogenic pastry product comprises pizza crust or pizza dough, the cheese comprises barrel cheddar, the cellulose comprises oat bran, and the ketogenic pastry product further comprises soy flour. In some embodiments, the ketogenic pastry product further comprises at least one of tapioca starch, guar gum, yeast, inulin, stevia, Swerve sweetener, sodium propionate, egg, and/or oil. In some embodiments, the cellulose comprises at least one of microcrystalline cellulose (MCC), cellulose of a fruit, cellulose of a vegetable, oat bran, cellulose of a grass, cellulose of a tree, cotton fiber, citrus fiber, cellulose of a brassica, or cellulose of a grass such as a wheatgrass, switch grass, or Johnsongrass. In some embodiments the vitamin comprises ascorbic acid, dietary sulfur, or a combination of the listed items. In some embodiments, the cellulose comprises, consists of, or consists essentially of MCC, and the ketogenic pastry product further comprises xanthan gum. In some embodiments, the ketogenic pastry product comprises a pizza crust (e.g., deep dish), a pizza (e.g., deep dish), a pie crust, a pie (e.g., a meat pie or a chicken pot pie), a dough, a dough ball, a bun (e.g., a hamburger or hot dog bun), a tortilla (e.g., a soft tortilla or a taco shell), a flatbread, a taco, a burrito, a biscuit, and a sandwich thin, a biscuit, a cheese biscuit, a pancake, a hash brown, a waffle (fresh or frozen), a waffle batter, or a combination of two or more of the listed items. In some embodiments, the ketogenic pastry product is frozen. In some embodiments, the ketogenic pastry product further comprises at least one of a legume flour (such as soy flour), an oat flour, a sorghum flour, or a millet. In some embodiments, the ketogenic pastry product comprises pizza crust or pizza dough, wherein the cellulose comprises oat bran, and wherein the cheese comprises barrel cheddar, the ketogenic pastry product further comprising at least one of tapioca, soy flour, sorghum flour, or pearl millet. In some embodiments, the ketogenic pastry product further comprises a sorghum flour or a millet. In some embodiments, the ketogenic pastry product comprises a pizza crust or pizza dough, and further comprises a sorghum flour or a millet. In some embodiments, the ketogenic pastry product comprises a pizza crust or pizza dough and further comprises a soy flour, and the cellulose comprises oat bran. In some embodiments, the ketogenic pastry product is gluten- free. In some embodiments, the ketogenic pastry product further comprises at least one of sodium bicarbonate, and/or carbon dioxide bubbles.

[0025] In some embodiments, a method of making a ketogenic pastry product is described. The method can comprise combining a cheese, a cellulose, and a vitamin. The method can comprise forming the combination into a dough. In some embodiment, the cheese is frozen prior to the combining, and the method further comprises thawing the cheese prior to the combining. In some embodiments, the cheese comprises a freeze-thaw stabilizer. In some embodiments, the cheese comprises quark or barrel cheddar. In some embodiments, the method further comprises par baking the dough. In some embodiments, the dough remains unbaked (for example, for providing to retailers, restaurants, and/or consumers). In some embodiments, the cheese comprises the quark, and wherein the ketogenic pastry product further comprises a non-glycemic sweetener such as inulin or Swerve sweetener. In some embodiments, the cellulose comprises at least one of microcrystalline cellulose (MCC), cellulose of a fruit, cellulose of a vegetable, oat bran, cellulose of a grass, cellulose of a tree, cotton fiber, citrus fiber, cellulose of a brassica, or cellulose of a grass such as a wheatgrass, switch grass, or Johnsongrass. In some embodiments, the cellulose comprises microcrystalline cellulose (MCC). In some embodiments, the cellulose comprises, consists of, or consists essentially of MCC, and the ketogenic pastry product further comprises xanthan gum. It is contemplated that the MCC aids in the extrusion cooking process and also helps with freeze thaw functionality. In some embodiments, the cellulose comprises citrus cellulose, and the vitamin comprises ascorbic acid. In some embodiments, the ketogenic pastry product comprises a pizza crust (e.g., deep dish), a pizza (e.g., deep dish), a pie crust, a pie (e.g., a meat pie or a chicken pot pie), a dough, a dough ball, a bun (e.g., a hamburger or hot dog bun), a tortilla (e.g., a soft tortilla or a taco shell), a flatbread, a taco, a burrito, a biscuit, and a sandwich thin, a biscuit, a cheese biscuit, a pancake, a hash brown, a waffle (fresh or frozen), a waffle batter, or a combination of two or more of the listed items. In some embodiments, the cheese comprises barrel cheddar, the method further comprising thawing frozen barrel cheddar to provide the cheese prior to the combining. In some embodiments, the cheese comprises barrel cheddar, and the ketogenic pastry product comprises a pizza dough or pizza crust. In some embodiments, said combining further comprises combining an oil such as olive oil, saltwort oil, or coconut oil with the other ingredients. In some embodiments, the ketogenic pastry product further comprises an oil such as olive oil, saltwort oil, or coconut oil with the other ingredients. In some embodiments, at least one of the cheese or the vitamins comprise sulfur, the method further comprising a sulfhydryl bond forming between the sulfur and the oil. In some embodiments, the cheese comprises barrel cheddar, and the ketogenic pastry product comprises pizza crust or pizza dough. The ketogenic pastry product can further comprise at least one of sorghum flour or pearl millet. In some embodiments, said combining further comprises combining at least one of tapioca starch, guar gum, yeast, inulin, Swerve sweetener, sodium bicarbonate, sodium propionate, egg, and/or oil with the other ingredients. In some embodiments, the ketogenic pastry product further comprises at least one of tapioca starch, guar gum, yeast, inulin, Swerve sweetener, sodium bicarbonate, sodium propionate, egg, and/or oil. In some embodiments, the combining further comprises combining sodium bicarbonate and an acidic substance, thus forming carbon dioxide bubbles in the ketogenic pastry product. In some embodiments, the method further comprises freezing the ketogenic pastry product after said combining. In some embodiments, the method further comprises combining a legume flour (such as soy flour), oat flour, or millet with the cheese, cellulose, and vitamin. In some embodiments, the method further comprises combining sorghum flour or millet with the cheese, cellulose, and vitamin. In some embodiments, the method further comprises combining soy flour with the cheese, cellulose, and vitamin, and the cellulose comprises, consists essentially of, or consists of oat bran. In some embodiments, the ketogenic pastry product is gluten free.

[0026] It is contemplated that any method of making a food product, for example a ketogenic food product, ketogenic product, ketogenic pastry product, or cruciferous vegetable pastry product as described herein can comprise extrusion cooking. For convenience, a“ketogenic food product” may also be referred to herein as a“ketogenic product” (by way of example, a ketogenic pastry product is a kind of ketogenic product). In some embodiments, any of the methods of making a ketogenic food product or ketogenic pastry product or cruciferous vegetable pastry product as described herein further comprises forming the ingredients of the product into a dough. In some embodiments, any of the methods of making a ketogenic food product or ketogenic pastry product or cruciferous vegetable pastry product as described herein further comprises extruding a dough through a die to produce an extruded dough of a specified cross-sectional profile. The ketogenic food product or ketogenic pastry product or cruciferous vegetable pastry product can be formed of a single piece of the extruded dough of a specified cross-sectional profile. In some embodiments, the ketogenic food product or ketogenic pastry product is formed of a single piece of the extruded dough of a specified cross-sectional profile. In some embodiments, the method further comprises heating the dough prior to or during the extruding. For example, the dough can be extruded through a heated extrusion cooker. In some embodiments, the method further comprises heating the dough during the extruding, thus fixing the specified cross-sectional profile of the dough (for example, the dough can become partially or completely baked). In some embodiments, the method further comprises heating an ingredient of the dough prior to the extruding. For example, the ingredient can be heated in an extrusion cooker. In some embodiments, the dough is partially baked as-extruded. “As- extruded” has its customary and ordinary meaning as would be understood by one of ordinary skill in the art in view of this disclosure. It refers to an item immediately after it is extruded (and prior to manipulations post-extrusion). It is noted that a heated extrusion process as described herein can result in a partially baked product as extruded. Accordingly, in some embodiments, the ketogenic food product or ketogenic pastry product is not par baked. Optionally, in some embodiments, the dough is par baked after the extruding. In the method of some embodiments, the die comprises an extrusion mold that defines a pattern of indentations and/or protrusions on a surface of the extruded dough. In the method of some embodiments, a surface of the extruded dough comprises two or more parallel markings defined by the pattern of indentations and/or protrusions. The method of some embodiments further comprises perforating the extruded dough, so that the extruded dough comprises perforations. In some embodiments, the perforating defines a shape on a surface of the extruded dough, the shape selected from the group consisting of: a rectangle, a square, a circle, an oval, a triangle, and a polygon, or a combination of two or more of the listed items. In some embodiments, the polygon has four or more sides. For example, the polygon can have five sides, six sides, seven sides, eight sides, or more. In some embodiments, the method further comprises breaking the perforated extruded dough into the fractions. In some embodiments, the method further comprises separating the dough at the perforations, thus breaking the dough into fractions. In some embodiments, the extruded segment of dough has a round cross section. Accordingly, in some embodiments, the ketogenic product (e.g., ketogenic pastry product) comprises a round cross section. The method can further comprise forming the extruded segment with the round cross section into a shape of a ketogenic pastry product, for example, a pizza crust comprising coiled dough, a pretzel (e.g., a pizza pretzel), a doughnut, a bagel, a breadstick, or a crouton. It is noted that a round cross section (See, e.g., FIGs. 5E-5L) has a greater amount of airspace, and therefore a lower material content than a rectangular cross-section of the same diameter. In some embodiment, the ketogenic product (e.g., ketogenic pastry product) comprises a round cross-section, thus having greater air space than a square cross-section of comparable diameter, and is selected from the group consisting of a: pizza crust comprising coiled dough, a pretzel (e.g., a pizza pretzel), a doughnut, a bagel, a breadstick, a crouton, or a combination of two or more of the listed items. In some embodiments, the ketogenic product or ketogenic pastry product has round cross section, thereby having a lower caloric content and lower ingredient content than a rectangular cross-section of the same diameter. It is further contemplated that the round cross section can facilitate the presence of air bubbles in the dough. In some embodiments the method further comprises coiling and pressing the extruded dough to form the ketogenic product (e.g., ketogenic pastry product), so that the coiled extruded dough comprises gaps between portions of the coils. In some embodiments, the method further comprises coiling and pressing the extruded dough to form the ketogenic pastry product into a cylindrical or disc shape. For example, a length of extruded dough can be coiled into a disc shape suitable for a pizza crust or flatbread (See, e.g.,. FIGs. 5E-F). In the method of some embodiments, the coiled extruded dough comprises gaps between portions of the coils. In the method of some embodiments, the extruded dough comprises gas bubbles. For example, the gas bubbles can comprise carbon dioxide. In some embodiments, the method comprises forming the gas bubbles by combining ascorbic acid and sodium bicarbonate in the dough prior to the extruding. The ascorbic acid and sodium bicarbonate can react, producing carbon dioxide bubbles. In the method of some embodiments, the ketogenic food product or ketogenic pastry product has at least one of: a lower caloric content, a lower quantity of ingredients, a greater uniformity, or a greater volume than a ketogenic pastry product of the same external dimensions but lacking said indentations, protrusions, perforations, gaps, and/or bubbles. In the method of some embodiments, the extruding is semi-continuous, in which individual ketogenic food product or ketogenic pastry products are formed by slicing the extruded dough (for example, by pushing a blade through the extruded dough). In the method of some embodiments, the extruding is continuous, in which individual ketogenic food product or ketogenic pastry products are formed extruding the dough until it is of a desired length. In the method of some embodiments, the extrusion is performed at an ambient temperature below 72° F, and greater than 50% relative humidity, for example an ambient temperature below 65° F, and greater than 50% relative humidity, an ambient temperature below 55° F, and greater than 50% relative humidity, an ambient temperature below 72° F, and greater than 70% relative humidity, an ambient temperature below 65° F, and greater than 70% relative humidity, or an ambient temperature below 55° F, and greater than 70% relative humidity. In the method of some embodiments the ketogenic food product or ketogenic pastry product comprises a pizza crust, flat bread, bagel, waffle, bread loaf, dough ball, or bun. In the method of some embodiments, the ketogenic food product or ketogenic pastry product comprises millet soybean, sweet potato, amaranth, buckwheat, or a combination thereof. In the method of some embodiments, the ketogenic food product or ketogenic pastry product comprises 5% to 15% (w/w) millet soybean, sweet potato, amaranth, buckwheat, or a combination thereof. In the method of some embodiments, the extruding is performed from an extrusion cooker comprising the die. In the method of some embodiments, the extruding is through an extruder comprising a plurality of holes, whereby the dough expands. In the method of some embodiments, the extruding comprises extruding the dough through an extruder comprising a plurality of holes, whereby the dough expands. In the method of some embodiments, the die is sized to extrude a pizza crust, flat bread, bagel, waffle, bread loaf, dough ball, or bun as-extruded. Without being limited by theory, it is contemplated that, compared to conventional methods of making dough-based products such as ketogenic products, the methods herein can yield one or more of lower caloric content (due to relatively lower density, for example due to the presence of air bubbles, gaps, indentations, and/or spaces between perforations and/or protrusions), lower ingredient cost, lower density (e.g., relative high air space), convenience in packaging (for example by forming the product into shapes that conform to a package and can readily be stacked or fit together), convenience in handling, availability to form stacks, energy efficiency (for example, due to heating in an extrusion machine), lower labor cost, reduced workplace injuries, reduced wastewater production, reduced capital machinery cost, greater volume, greater uniformity, decreased food toxins, and/or superior production efficiency.

[0027] In some embodiments, any ketogenic food product or ketogenic pastry product or cruciferous vegetable pastry product as described herein comprises partially baked extruded dough. In some embodiments, any ketogenic food product or ketogenic pastry product or cruciferous vegetable pastry product as described herein further comprises a pattern of indentations and/or protrusions on a surface of the ketogenic food product or ketogenic pastry product or cruciferous vegetable pastry product. By way of example, the pattern is defined by an extrusion die (for example, if the ketogenic food product or ketogenic pastry product or cruciferous vegetable pastry product is formed by a method comprising extrusion as described herein). In some embodiments, a surface of the ketogenic food product or ketogenic pastry product or cruciferous vegetable pastry product comprises two or more parallel markings defined by the pattern of indentations and/or protrusions. In some embodiments, any ketogenic food product or ketogenic pastry product or cruciferous vegetable pastry product as described herein further comprises two or more perforations, in which the perforations define a shape on a surface of the ketogenic pastry product or cruciferous vegetable pastry product. The shape can be selected from the group consisting of: a rectangle, a square, a circle, an oval, a triangle, and a polygon, or a combination of two or more of the listed items. In some embodiments, any ketogenic food product or ketogenic pastry product or cruciferous vegetable pastry product as described herein comprises a coiled dough, said coils comprising gaps between at least portions of the coils. In some embodiments, any ketogenic food product or ketogenic pastry product or cruciferous vegetable pastry product as described herein further comprises gas bubbles. In some embodiments, the gas bubbles comprise or consist of carbon dioxide. In some embodiments, any ketogenic food product or ketogenic pastry product or cruciferous vegetable pastry product as described herein comprises at least one of: a lower caloric content, a lower quantity of ingredients, a greater uniformity, or a greater volume than a ketogenic food product or ketogenic pastry product or cruciferous vegetable pastry product of the same external dimensions but lacking said indentations, protrusions, perforations, gaps, and/or bubbles. For example, the ketogenic food product or ketogenic pastry product or cruciferous vegetable pastry product as described herein can have a lower density due to the indentations, protrusions, perforations, gaps, and/or bubbles. In some embodiments, ketogenic food product or ketogenic pastry product or cruciferous vegetable pastry product comprises a pizza crust, flat bread, bagel, waffle, bread loaf, dough ball, or bun. In some embodiments, any ketogenic food product or ketogenic pastry product or cruciferous vegetable pastry product as described herein comprises millet soybean, sweet potato, amaranth, buckwheat, or a combination thereof. In some embodiments, any ketogenic food product or ketogenic pastry product or cruciferous vegetable pastry product as described herein comprises 5% to 15% (w/w) millet soybean, sweet potato, amaranth, buckwheat, or a combination thereof. In some embodiments, any ketogenic food product or ketogenic pastry product or cruciferous vegetable pastry product as described herein comprises a segment having a round cross- section, for example, a pizza crust (e.g., a pizza crust comprising coiled dough; See FIGs. 5E-F), a pretzel (e.g., a pizza pretzel), a doughnut, a bagel, a breadstick, or a crouton. The round cross-section can have greater air space than a square cross-section of comparable diameter, and thus can have a lower caloric content than a square cross-section of comparable diameter. In some embodiments, the ketogenic food product or ketogenic pastry product or cruciferous vegetable pastry product comprises a round cross section, thus having a lower caloric content and lower ingredient content than a rectangular cross-section of the same diameter. In some embodiments, the ketogenic food product or ketogenic pastry product or cruciferous vegetable pastry product of claim further comprises a coiled segment. In some embodiments, the ketogenic food product or ketogenic pastry product comprises MCC and xanthan gum.

[0028] In some embodiments, a method of making a gas-containing food product is described. The method can comprise incubating lactose with lactase, thereby hydrolyzing the lactose into glucose and galactose. The method can comprise combining a cellulose (i) with the lactose prior to or during said incubating or (ii) with the glucose and galactose after said incubating. The method can comprise, after said combining, fermenting the glucose and galactose with a yeast, thereby producing gas bubbles, thereby forming the gas-containing food product. In some embodiments, the method further comprises obtaining a whey protein concentrate, such as whey protein concentrate 80%, 85%, 90%, or 95%. The method can further comprise adding the whey protein concentrate to the cellulose prior to, during, or after the combining. In some embodiments, the whey protein concentrate comprises dairy protein (e.g., casein and/or whey protein) produced by the fermentation of the lactose, glucose and/or galactose with a genetically engineered microbial organism. In some embodiments, for any method of making a gas-containing food product described herein, the whey protein concentrate and the lactose are obtained from whole cheese whey of the same cheese production. In some embodiments, for any method of making a gas-containing food product described herein, a whey permeate comprises the lactose. The whey permeate can be separated from the whey protein concentrate by ultrafiltration and/or diafiltration. The whey permeate and the whey protein concentrate can be obtained by condensing whole cheese whey by reverse osmosis. By way of example, the whey permeate can be concentrated to 20% solids. Reverse osmosis also yield water. As such, in the method of some embodiments, water from reverse osmosis is used to clean manufacturing equipment. For example, the water can be polished and used to clear a bioreactor or a fermentation tank, such as in a brewery. In some embodiments, for any method of making a gas-containing food product described herein, the method further comprises adding a hydrocolloid such as xantham gum to the cellulose and/or lactose before, during, or after the combining, in which the hydrocolloid maintains the gas bubbles in the gas-containing food product. That is, the hydrocolloid retains the structure of the gas bubbles in the gas-containing food product, thereby maintaining a volume of the gas -containing food product. In some embodiments, for any method of making a gas-containing food product described herein, the method further comprises the gas bubbles in the gas -containing food product ,in which the lactose is derived from a volume of milk, and in which the gas -containing food product has a volume that is at least 110%, 120%, 130%, 140%, 150%, 160%, 170%, 180%, 190%, or 200% of the volume of the milk. In some embodiments, for any method of making a gas-containing food product described herein, the gas-containing food product is selected from the group consisting of a dough, a quark, a sauce, a dressing, and an alcoholic beverage. In some embodiments, for any method of making a gas-containing food product described herein, the yeast ferments at least 90% of the glucose and galactose, and wherein the dough is a ketogenic dough. In some embodiments, for any method of making a gas-containing food product described herein, the method further comprising combining an unsaturated fatty acid with the and cellulose, in which the unsaturated fatty acid forms a sulfhydryl bond with a protein of the whey protein concentrate. By way of example, the unsaturated fatty acid can be plant-based. In some embodiments, for any method of making a gas-containing food product described herein, the unsaturated fatty acid is selected from the group consisting of: flaxseed oil, linseed oil, olive oil, coconut oil, and unsaturated fatty acid containing linoleic acid, or a combination of two or more of the listed items. In some embodiments, for any method of making a gas-containing food product described herein, the method further comprises making a ketogenic pastry product from the ketogenic dough. In some embodiments, for any method of making a gas-containing food product described herein, the ketogenic pastry product is selected from the group consisting of: a pizza crust, a pizza, a pie, a pie crust, a bun, a dough, a dough ball, a sandwich thin, a biscuit, a cheese biscuit, a pancake, a hash brown, a waffle (fresh or frozen), a waffle batter, or a combination of two or more of the listed items. In some embodiments, the lactose is incubated with lactase after the combining. In some embodiments, for any method of making a gas-containing food product described herein, the lactose is incubated with lactase prior to the combining. In some embodiments, for any method of making a gas-containing food product described herein, the lactose is comprised by at least one of raw milk, skim milk, cheese whey, ultrafiltered skim milk, ultrafiltered whole milk, 40% fat cream (60% skim milk), milk solids and liquid byproducts of butter or ghee or yogurt processing, lactose powder, or nonfat skim milk powder. In some embodiments, for any method of making a gas-containing food product described herein, the gas-containing food product comprises cheese that is free or substantially free of lactose. The method can comprise: providing a milk comprising the lactose; incubating the lactose in the milk with lactase, thereby hydrolyzing all or substantially all of the lactose into glucose and galactose; ripening the milk for at least 50 minutes, thereby producing cheese curds and whey; adding cellulose, a hydrocolloid gum, and omega-3-based oil to the cheese curds and whey; and adding yeast to the cheese curds and whey, in which the yeast consumes all or substantially all of the glucose and galactose. By way of example, the hydrocolloid gum can be in an amount effective to maintain bubble structures in the cheese curds and whey. In some embodiments, for any method of making a gas-containing food product described herein, the cellulose comprises at least one of microcrystalline cellulose (MCC), cellulose of a fruit, cellulose of a vegetable, bamboo cellulose, oat bran, cellulose of a grass, cellulose of a tree, cotton fiber, citrus fiber, cellulose of a brassica, or cellulose of a grass such as a wheatgrass, switch grass, or Johnsongrass. In some embodiments, for any method of making a gas-containing food product described herein, the cellulose comprises at least 200-length cellulose. In some embodiments, for any method of making a gas-containing food product described herein, the cellulose comprises citrus cellulose. In some embodiments, for any method of making a gas-containing food product described herein, the method further comprises obtaining the citrus cellulose from a citrus fruit; obtaining juice from the citrus fruit; and fermenting the juice of the citrus fruit and some of the glucose and galactose into an alcoholic beverage. In some embodiments, for any method of making a gas-containing food product described herein, the cellulose comprises Johnsongrass cellulose. In some embodiments, for any method of making a gas-containing food product described herein, the method further comprises adding at least one of soy flour, sorghum flour, Johnsongrass seed flour, or millet to the cellulose, either before, during or after said combining. In some embodiments, for any method of making a gas-containing food product described herein, the cellulose is from a plant grown within 300 miles of a location at which the method is performed. In some embodiments, for any method of making a gas-containing food product described herein, the method further comprises adding at least one of whey protein concentrate (such as whey protein concentrate 80%), a vitamin, tapioca starch, guar gum, xanthan gum, acacia gum, psyllium husks, inulin, stevia, Swerve sweetener, sodium propionate, turmeric, monkfruit low glycemic sweetener, egg, natural dairy flavors, and/or oil to the cellulose, either before, during or after said combining. In some embodiments, for any method of making a gas-containing food product described herein, the vitamin comprises ascorbic acid, dietary sulfur, or a combination of the listed items. In some embodiments, for any method of making a gas-containing food product described herein, the method further comprises adding salt to the galactose and cellulose after said combining. In some embodiments, for any method of making a gas-containing food product described herein, the yeast comprises S. cerevisiae or K. lactis. In some embodiments, for any method of making a gas-containing food product described herein, the lactase comprises Ha-lactase or NO Lactase. In some embodiments, for any method of making a gas-containing food product described herein, the gas-containing food product comprises a dough, the method further comprising packaging the dough in a container comprising a headspace, in which the yeast further ferments the glucose and galactose in the container, so that the dough expands to at least partially fill the headspace. In some embodiments, for any method of making a gas- containing food product described herein, the gas-containing food product comprises a quark or UF skim milk, the method further comprising making a frozen dessert from the gas- containing food product. In some embodiments, for any method of making a gas-containing food product described herein, the lactose is comprised by ultrafiltered skim milk at about 3x to 4x, and wherein the cellulose comprises CMC. In some embodiments, for any method of making a gas-containing food product described herein, the incubating is performed on a cheese table. In some embodiments, for any method of making a gas-containing food product described herein, the method further comprises adjusting the viscosity of the gas- containing food product by adding cellulose. In some embodiments, for any method of making a gas-containing food product described herein, the combining is performed at a pH of about 6 to about 8. In some embodiments, for any method of making a gas -containing food product described herein, the lactose is obtained from a dairy liquid runoff, thereby reducing biological oxygen demand (BOD). In some embodiments, for any method of making a gas-containing food product described herein, the lactose is provided in a liquid, and whereby the dairy liquid runoff was not spray dried. In some embodiments, for any method of making a gas-containing food product described herein, the method further comprises extruding the gas-containing food product by rapid jet extrusion. In some embodiments, for any method of making a gas-containing food product described herein, the cellulose, lactose, and/or whey (if present) are not pasteurized, and the fermenting is performed at a temperature of at least 90° F, thus killing pathogens in the gas-containing food product. In some embodiments, for any method of making a gas-containing food product described herein, the method further comprises making a pet food product from the gas- containing food product or a precursor thereof such as weigh protein concentrate. Optionally, the method further comprises comprising adding to the animal food or pet food product a whey protein or casein from fermentation of lactose by a genetically engineered microbial organism. In some embodiments, for any method of making a gas-containing food product described herein, the gas-containing food product comprises no more than 5% (w/w) sugar, such as no more than 4%, 3%, 2%, or 1% (w/w) sugar. In some embodiments, for any method of making a gas-containing food product described herein the gas-containing food product is tryptophan-rich. In some embodiments, for any method of making a gas- containing food product described herein, the method further comprises recommending the gas-containing food product as part of a low-added sugar, fiber-rich diet. In some embodiments, for any method of making a gas-containing food product described herein, the method further comprises recommending the gas-containing food product to prevent, inhibit, delay the onset of, or ameliorate obesity. It is contemplated that ameliorating obesity conserves health care resources. In the method of some embodiments, lactose from concentrated or dried whey or whey permeate, which would otherwise be used for export or domestic animal feed is used for domestic food grade products, such as the gas-containing food product. Advantageously, the method permits resources to be diverted depending upon market demand (for example, if foreign demand for animal feed drops, as was the case in a swine flu epidemic in China, methods of making gas-containing food products and cheese described herein may divert those resources to domestic food-grade products instead). The dried whey can be reconstituted as applicable. The lactose can be hydrolyzed by lactase to form glucose and galactose, which are fermented by an engineered microbial organism such as yeast to form gas bubbles such as carbon dioxide. Cheese and/or liquid whey can be bound by cellulose as describe herein, which has a low caloric content. The bound cellulose and gas bubbles can increase the volume of the gas-containing food product to greater than the volume of raw milk from which the lactose was derived. Additionally, hydrocolloids as described herein can retain the shape of the bubbles in the gas-containing food product. Without being limited by theory, it is contemplated that such gas-containing food products can contribute to a low-added-sugar modem diet comprising dairy solids, liquids and low- caloric fibers, and that such a diet can be useful for inhibiting, preventing, ameliorating, or reducing obesity and associated disease states such as diabetes, cancer, and stroke. Additionally sulfhydryl bonds between plant-based fats and dairy proteins of the gas- containing food product can offer additional health advantages as described herein. Furthermore, the method as described herein can utilize locally-sourced cellulose in nearly any climate and minimize herbicide use, pesticide use, and waste of raw materials, thus offering environmental benefits as well. In some embodiments, a gas -containing food product is described, in which the gas-containing food product is made by any of the methods of making a gas-containing food product described herein.

[0029] In some embodiments, a method of making cheese is described. The method can comprise providing a whey permeate comprising sugar such as lactose. The lactose can be incubated with lactase, thus hydrolyzing the lactose into glucose and galactose. The method can comprise obtaining a dairy protein produced by the fermentation of the sugar (e.g., glucose and galactose) with an engineered microbial organism. The method can comprise fermenting the dairy protein into a cheese. In some embodiments, for any method of making a cheese as described herein, fermenting the dairy protein into the cheese comprises fermenting a combination of the dairy protein and fluid milk into the cheese. In some embodiments, for any method of making a cheese as described herein, fermenting the dairy protein into the cheese comprises binding fat from fluid dairy product to the dairy proteins. In some embodiments, for any method of making a cheese as described herein, the binding is performed with synthetic rennet. In some embodiments, for any method of making a cheese as described herein, the dairy protein comprises casein and/or whey proteins. In some embodiments, for any method of making a cheese as described herein, fermenting the dairy proteins into the cheese comprises fermenting a combination of the dairy proteins and cream into the cheese. As such, the cheese can comprise a combination of dairy proteins produced from sugar by an engineered microbial organism and diary cream. In some embodiments, for any method of making a cheese as described herein, the engineered microbial organism comprises a yeast. In some embodiments, for any method of making a cheese as described herein, the method further comprises obtaining sucrose from sugar beets and/or obtaining fructose from corn; and fermenting the sucrose and/or fructose into the dairy protein using the engineered microbial organism. In some embodiments, for any method of making a cheese as described herein, the sucrose is fermented into dairy proteins. In some embodiments, for any method of making a cheese as described herein, the fructose is fermented into dairy proteins. In some embodiments, for any method of making a cheese as described herein, the lactose and sucrose are fermented into dairy proteins. In some embodiments, for any method of making a cheese as described herein, the lactose and fructose are fermented into dairy proteins. In some embodiments, for any method of making a cheese as described herein, fermenting the dairy product into the cheese produces a second acid whey comprise a second lactose. The method can be repeated, in which the second lactose is hydrolyzed by lactase into glucose and galactose, which int turn are fermented by the engineered microbial organism to produce the dairy protein. In some embodiments, for any method of making a cheese as described herein, the cheese comprises an oil. The oil can be selected from the group consisting of flaxseed oil, coconut oil, saltwort oil, and olive oil, or a combination of two or more of the listed items. In some embodiments, for any method of making a cheese as described herein, the method further comprises adding a legume flour to the cheese, wherein the legume flour is selected from the group consisting of flaxseed flour and coconut flour, or a combination of the listed items. In some embodiments, for any method of making a cheese as described herein, the method further comprises adding egg to the cheese. In some embodiments, for any method of making a cheese as described herein, the cheese is used to make ketogenic food product that comprises, consists essentially of, or consists of a dough or a baked product. In some embodiments, for any method of making a cheese as described herein, the ketogenic food product comprises, consists essentially of, or consists of a ketogenic pastry product. In some embodiments, for any method of making a cheese as described herein, the ketogenic pastry product comprises, consists essentially of, or consists of a pizza crust. In some embodiments, for any method of making a cheese as described herein, the ketogenic product comprises a meat product, a pie crust, a pie, a pizza crust, a bun, a pizza, a dough, a flatbread, a taco, or a burrito.

BRIEF DESCRIPTION OF THE DRAWINGS

[0030] FIG. 1A is a flow diagram illustrating a method of making a dairy product of some embodiments.

[0031] FIG. IB is a flow diagram illustrating a method of making a dairy product as described in FIG. 1A of some embodiments.

[0032] FIG. 2A is a flow diagram illustrating a method of making a sugar slurry of some embodiments.

[0033] FIG. 2B is a flow diagram illustrating additional details that can be used in accordance with the method of making a sugar slurry as described in FIG. 2A of some embodiments.

[0034] FIG. 3A is a flow diagram illustrating a method of making a processed cheese product of some embodiments.

[0035] FIG. 3B is a flow diagram illustrating additional details that can be used in accordance with the method of making a dairy product as described in FIG. 3A of some embodiments.

[0036] FIG. 4A is a chart illustrating 2008 age-adjusted obesity rates in the United States by county.

[0037] FIG. 4B is a chart illustrating 2013 age-adjusted prevalence of diagnosed diabetes among adults aged at least 20 years, by county in the United States. [0038] FIG. 4C is a chart illustrating stroke death rates for the United States, by county, 2000-2006.

[0039] FIG. 4D is a chart illustrating age-adjusted death rates for the United States, by county, 2010-2016 at all cancer sites.

[0040] FIGs. 5A-M are schematic drawings illustrating shapes of ketogenic products such as ketogenic pastry products of some embodiments. The ketogenic products such as ketogenic pastry products that can be produced by methods comprising extrusion of some embodiments.

[0041] FIG. 6 is a flow diagram illustrating a method of making a gas-containing food product a of some embodiments.

[0042] FIG. 7 is a flow diagram illustrating a method of making a low carbohydrate low glycemic dairy and fiber-based beverage of some embodiments.

DETAILED DESCRIPTION

[0043] Often, liquid whey from dairy processes is either dried (in an energy intensive process, especially in humid climates), or discarded, which can undesirably increase the biological oxygen demand (BOD) of the process. Describe herein are method in which upmarket lactose from concentrated or dried whey or whey permeate is hydrolyzed by lactase into glucose and galactose. The glucose and galactose can be converted into dairy proteins such as casein and/or whey protein by engineered microbial organisms such as yeast. The casein and/or whey protein can be combined with dairy cream to make cheese, or can be used in gas-containing food products such as dough. In some embodiments, gas-containing food products are made. The gas-containing food products have relatively low sugar and caloric content, by a relatively high fiber content and relatively large volume. Cheese and liquid whey or concentrated liquid whey are bound with cellulose (which has low caloric content), thus increasing the volume. Additionally, glucose and galactose hydrolyzed from lactase are fermented by a microbial organism such as yeast, producing gas bubbles. The gas bubbles further increase the volume. Hydrocolloids can maintain the shape of the gas bubbles, thus producing a gas-containing food product with no added sugar, that is free or substantially free of sugar, that contains low-calorie cellulose fibers, and that has a low caloric content overall. The viscosity of the gas-containing food product can be modulated by the amount of cellulose and liquid, and thus the gas-containing food product can be formulated as any of a number of food products, for example, doughs, sauces, ice creams, and the like. The gas-containing food product can be useful in a diet from preventing, inhibiting, ameliorating, or reducing obesity, as well as health complications associated with obesity, such as diabetes, cancer, and stroke.

[0044] Additionally, in some geographical regions and markets, the supply of fresh milk that is economically viable for purchase for cheese production varies over the course of seasons. Conventionally it has been challenging for this seasonally variable supply of fresh milk to support dairy product manufacturing facilities, which can involve substantial investments in capital. Described herein are production methods that help stabilize the production quantity of dairy products. The methods can comprise producing a specified quantity of dairy products that varies by no more than a specified percentage over multiple seasons, for example over the course of a year. The methods can comprise producing a standardized formulation from one or more different milk products. Cheese such as quark can be fermented from the standardized formulation. The quark can be used to make dairy products. In some embodiments, some of the quark can be frozen (optionally concentrating the quark to remove moisture prior to freezing), and the quark can later be thawed to make a dairy product either alone, or in combination with quark from fresh quark, as needed. In some embodiments, acid whey produced by the method of making the dairy product can be used to make prebiotic sugar slurry (which can be substantially free of lactose, and thus have advantages when large portions of the population are lactose intolerant). In some embodiments, sweet whey produced by the method of making the dairy product can be used to make processed cheese. These methods can yield efficient production of dairy products, and further be helpful in producing the dairy products in a quantity within the specified production quantity range over multiple seasons. In some embodiments, the fresh milk supply varies by at least 40% over multiple seasons, and the production quantity specified varies by no more than ±10% over the multiple seasons.

Production Ranges

[0045] Conventionally, the quantities of dairy products produced from fresh milk products can vary over the seasons of the year. For example, temperature extremes, differences in precipitation, and differences in available flora can impact dairy output, and thus the production capabilities of dairy products. These seasonal variations can cause the fresh milk supply to vary from season-to-season, and thus lead to proportional seasonal variation in the quantities of dairy products produced. Additionally, the supply of fresh milk can be a fresh milk supply that is economically viable for purchase for cheese production in a fluid milk market can vary depending on supply, as well as market demand for fresh milk for other applications. By way of example, the ability to make cheese in the American Southeast has traditionally been impacted by a highly variable fresh milk supply that is economically viable for purchase for cheese production, which has made this region less attractive due to the potential for dramatic swings in the amount of cheese that can be produced each season. It is noted that other milk markets are also subject to seasons swings in production, for example the dairy markets of Wisconsin and Michigan. By way of example, the fresh milk supply from season-to-season in some geographies can vary by 40% of more (for example, the winter supply of milk may be only 60% of the summer supply of milk). In some embodiments, the fresh milk supply is a milk supply that is economically viable for purchase for cheese production in a fluid milk market. The fresh milk supply can refer to a fluid milk supply.

[0046] It is contemplated that methods and compositions (including foods, dairy products, dry products, carbohydrate products, protein food products, sugar slurries, egg products, and prebiotic condiments) of embodiments herein can advantageously stabilize the production of dairy products from season-to-season so as to yield consistent output from season to season. Thus, the quantity of dairy products produced over two or more seasons can be maintained within a specified range, so that the output over each season varies by no more than a specified percentage. This specified range may also be referred to herein as a “specified production quantity range,” along with variations of this root term.

[0047] In some embodiments, the supply of fresh milk described herein varies by at least 40% over multiple seasons. That is, over the course of the multiple seasons, the fresh milk supply can differ by at least 40% in one season compared to another season. In some embodiments, the multiple seasons over which the supply of fresh fluid milk varies can comprise 2, 3, 4, 5, 6, 7, 8, 9, 10, or more seasons, including ranges between any two of the listed value. A year contains four seasons, fall, winter, spring and summer, and thus, in some embodiments, the milk supply varies by at least 40% over the 4 seasons of the year, for example at least, 40%, 50%, 60%, 70%, 80%, 90%, 100% or more, including ranges between any two of the listed values. In some embodiments, multiple seasons can span more than one calendar year, and/or more than one year. For example, multiple seasons can include 6 seasons, including 4 seasons of one year and 2 seasons of another year. In some embodiments, the fresh milk described herein varies by at least 40% over the course of 2 season, for example by at least 40%, 50%, 60%, 70%, 80%, or 90%, including ranges between any two of the listed values. In some embodiments, the fresh milk described herein varies by at least 40% over the course of 6 seasons, for example, by at least 40%, 50%, 60%, 70%, 80%, or 90%, including ranges between any two of the listed values. In some embodiments, the supply of fresh milk described herein varies by at least 40% over consecutive seasons. In some embodiments, the supply of fresh milk described herein varies by at least 40% from year-to-year (for example, the supply of fresh milk in February of Year 1 may be only 40% of the supply of fresh milk in February of Year 2). In some embodiments, the fresh milk supply is a milk supply that is economically viable for purchase for cheese production in a fluid milk market.

[0048] By way of example, in accordance with methods and compositions (including foods, dairy products, dry products, carbohydrate products, protein food products, ketogenic products, cruciferous pastry products, sugar slurries, egg products, and prebiotic condiments) of embodiments herein, a production quantity range of one or more dairy products can be specified over two or more seasons. The production quantity range refers to a quantity (such as weight and/or volume) of a product over a period of time (e.g., daily, weekly, monthly, seasonally). It will readily be appreciated that units can be converted for different periods of time (for example, a production of 10 pounds per day could be converted to 70 pounds per week; a production of 1000 pounds per month could be converted to 3000 pounds per season).

[0049] The methods and compositions described herein can facilitate consistent production quantities, notwithstanding variation in the local fresh milk supply. In some embodiments, the specified production range comprises a baseline quantity, and an upper and lower range that vary by no more than ±30% from that baseline quantity, for example, no more than ±1%, ±2%, ±3%, ±4%, ±5%, ±6%, ±7%, ±8%, ±9%, ±10%, ±15%, ±20%, ±25%, or ±30%. For example, a specified production range of 9,000 to 11,000 pounds of dairy product per season over the course of the year would be understood to vary by no more than ±10% from a baseline to 10,000 pounds each season. It will be further understood that a specified production range can refer to a diversified portfolio of two or more products that collectively permit production within a specified production range (e.g., 4,000 to 5,000 pounds of Mozzarella per season, and 7,000 to 8,000 pounds of cheddar per season). While the seasonal quantity of production may vary from season-to- season, in accordance with methods and compositions of embodiments herein, it will be understood that a specified production quantity range can tolerate variability within the range. In some embodiments, a composition as described herein (for example a food, dairy product, dry product, carbohydrate product, protein food product, ketogenic product, cruciferous pastry product, sugar slurry, egg product, and/or prebiotic condiment) is produced within a specified production range of no more than ±30% from a baseline quantity (for example, no more than ±1%, ±2%, ±3%, ±4%, ±5%, ±6%, ±7%, ±8%, ±9%, ±10%, ±15%, ±20%, ±25%, or ±30) over the course of two, three, four, or more seasons, even though the supply of fresh milk varies by at least 20%, 30%, 40%, or 50% over the course of the seasons. In some embodiments, a composition as described herein (for example a food, dairy product, dry product, carbohydrate product, protein food product, ketogenic product, cruciferous pastry product, sugar slurry, egg product, and/or prebiotic condiment) is produced within a specified production range of no more than ±30% from a baseline quantity (for example, no more than ±1%, ±2%, ±3%, ±4%, ±5%, ±6%, ±7%, ±8%, ±9%, ±10%, ±15%, ±20%, ±25%, or ±30) over the course of four or more seasons, even though the supply of fresh milk varies by at least 40% over the course of the seasons. In some embodiments, a composition as described herein (for example a food, dairy product, dry product, carbohydrate product, protein food product, ketogenic product, cruciferous pastry product, sugar slurry, egg product, and/or prebiotic condiment) is produced within a specified production range of no more than ±30% from a baseline quantity (for example, no more than ±1%, ±2%, ±3%, ±4%, ±5%, ±6%, ±7%, ±8%, ±9%, ±10%, ±15%, ±20%, ±25%, or ±30) over the course of two or more seasons, even though the supply of fresh milk varies by at least 40% over the course of the seasons. In some embodiments, a composition as described herein (for example a food, dairy product, dry product, carbohydrate product, protein food product, ketogenic product, cruciferous pastry product, sugar slurry, egg product, and/or prebiotic condiment) is produced within a specified production range of no more than ±30% from a baseline quantity (for example, no more than ±1%, ±2%, ±3%, ±4%, ±5%, ±6%, ±7%, ±8%, ±9%, ±10%, ±15%, ±20%, ±25%, or ±30) over the course of four or more seasons, even though the supply of fresh milk varies by at least 30% over the course of the seasons.

[0050] In some embodiments, the production quantity range of the dairy product is specified. For example, the production range can be at least 200, 1,000, 5,000, 10,000, 500,000, or 1,000,000 pounds of cheese per month. Furthermore, the production range can be at least 200 pounds of other dairy products, as described herein, such as yogurt and quark, mozzarella, per month. In some embodiments, the dairy products comprise a sulfhydryl group that can bind to unsaturated fatty acids of oils. When the sulfhydryl group of the dairy products bind to the unsaturated fatty acids of the oils, a majority of charges of the fatty acids of the oils can interact with the sulfhydryl group of the dairy product.

[0051] Without being limited by theory, it is contemplated that to supplement sugar production and to maintain constant production levels dairy proteins, corn is used in the summer and beets are used in the fall to ferment dairy proteins into cheese. It is further contemplated that a constant dairy proteins production can be possible even when milk production is low.

Milk products

[0052] In some embodiments, milk products are described. Milk products can be used in accordance with methods as described herein, for example making a dairy product as described herein. The milk products of methods and compositions (including foods, dairy products, dry products, carbohydrate products, protein food products, sugar slurries, egg products, and prebiotic condiments) of embodiments herein can be selected from the group consisting of fresh 40% cream, fresh whole milk, nonfat dry milk powder, milk protein concentrate (MPC), whey protein concentrate (WPC), ultra filtered (UF) fresh skim milk, and natural cheese in government storage or a combination of two or more of the listed items to form a formulation. In some embodiments, the milk products are pasteurized. Freeze-thaw stabilizers

[0053] Conventionally, freezing and thawing dairy products one or more times can impact their quality. In accordance with methods and compositions of some embodiments, freeze-thaw stabilizers are described. The freeze-thaw stabilizers can be added to a composition (for example a cheese such as quark) prior to freezing. It is thus contemplated that the freeze-thaw stabilizers can maintain quality over one or more freeze- thaw cycles. The freeze-thaw stabilizers of methods and compositions of some embodiments can be selected from a group consisting of calcium acetate, sodium citrate, potassium citrate, calcium citrate, phosphoric acid, sodium phosphate, potassium phosphate, alginic acid, sodium alginate, potassium alginate, ammonium alginate, calcium alginate, propane- l,2-diol alginate, agar, carrageenan, processed euchema seaweed, locust bean gum, guar gum, tragacanth, acacia gum, gum arabic, xanthan gum, karaya gum, gellan gum, mannitol, konjac, polysorbate 65, pectins, glycerol esters of wood rosin, diphosphates, triphosphates, polyphosphates, beta-cyclodextrine, cellulose, methylcellulose, hydroxypropylcellulose, hydroxypropyl methyl cellulose, sodium carboxy methyl cellulose, cellulose gum, cross- linked na cmc, mono-and diglycerides of fatty acids, acetic acid esters of mono and diglycerides of fatty acids, lactic acid esters of mono and diglycerides of fatty acids, citric acid esters of mono and diglycerides of fatty acids, tartaric acid esters of mono and diglycerides of fatty acids, mono and diacetyl tartaric acid esters of mono and diglycerides of fatty acids, sucrose esters of fatty acids, polyglycerol esters of fatty acids, propan- l,2-diol esters of fatty acids, thermally oxidized soya bean oil interacted with mono and diglycerides of fatty acids, sodium stearoyl-2-lactylate, calcium stearoyl-2-lactylate, sorbitan monostearate, sorbitan tristearate, sorbitan monolaurate, sorbitan monooleate, sodium carbonates, sodium carbonate, sodium hydrogen carbonate, sodium sesquicarbonate, potassium carbonate, potassium chloride, calcium chloride, fatty acid, sodium gluconate, isomalt, maltitol, xylitol, invertase, polydextrose, polyvinylpolypyrrolidone, oxidized starch, monostarch phosphate, distarch phosphate, phosphated distarch phosphate, acetylated distarch phosphate, acetylated starch, acetylated distarch adipate, hydroxyl propyl starch, hydoxy propyl distarch phosphate, starch sodium octenyl succinate, acetylated, oxidized starch, starch aluminum octenyl succinate, triethyl citrate, and gelatin, or a combination of two or more of the listed items. In some embodiments, a method of making a dairy product as described herein comprises adding a freeze-thaw stabilizer to a composition such as a cheese prior to freezing. In some embodiments, a dairy product as described herein comprises a freeze-thaw stabilizer.

Oils

[0054] In accordance with methods and compositions of some embodiments, oils are described. The oil can comprise unsaturated fatty acids (as such, these oils may also be referred to herein as“unsaturated oils”). In accordance with methods of some embodiments, the oil can be added to compositions described herein. As such, compositions (including foods, dairy products, egg products, dry products, carbohydrate products, protein food products such as peanut butter, sugar slurries, and/or prebiotic condiments) of some embodiments can comprise the oil. Suitable oils of methods and compositions of some embodiments can be selected from the group consisting of flaxseed oil, linseed oil, olive oil, coconut oil, saltwort oil, unsaturated fatty acid containing linoleic acid or a combination of two or more of these. In some embodiments, the oils comprise, consist essentially of, or consist of omega-3, omega-6, and/or omega-9 fatty acids. For example, the oils can comprise, consist essentially of, or consist of Linolenic Acid (LNA), a kind of omega-3 fatty acid. Without being limited by theory, omega 3 polyunsaturated fatty acids have been recognized for their anticancer properties and roles in preventing sickness and disease. For example, the oils can comprise, consist essentially of, or consist Linoleic Acid (LA), a kind of omega-6 fatty acid. In some embodiments, the oils can be high quality. In some embodiments, the oils are high-quality oils. Furthermore, without limited by theory, it is contemplated that sulfhydryl groups in food products as described herein, such as dairy products, protein food products (such as peanut butter), and/or egg products can interact with oils, for example, example unsaturated oils to form bonds. In some embodiments, the sulfhydryl groups are part of proteins, for example, as part of an amino acid such as methionine or cysteine. In some embodiments, the sulfhydryl group can be part of the egg. In some embodiments, the oil comprises a mixture of peanut and/or tree nut protein powder, and flaxseed oil. Additives

[0055] Additives can be added to food products or compositions, such as foods, dairy products, dry products, carbohydrate products, protein food products, sugar slurries, egg products, prebiotic condiments, cruciferous pastry products, and ketogenic pastry products, in accordance with methods of making such products described herein. As such, in some embodiments, a food product comprises an additive. Example additives include, but are not limited to, sweeteners, flavors, savory herb and/or spices, or a combination of two or more of the listed items. Additives (such as sweeteners, flavors, and savory herbs and/or spices) of some embodiments are be selected from the group consisting of non-glycemic sweetener (for example inulin such as chicory root, stevia, or Swerve sweetener) chocolate, vanilla, salted caramel, black cherry, pumpkin pie, min chocolate, cafe latte, cookies and cream, and key lime. In some embodiments, the additive comprises, consists essentially of, or consists of a low-sodium salt substitute such as potassium chloride. In some embodiments, a permeate is used for sodium reduction. In some embodiments, dairy permeate (which may also be referred to as“dairy product solids,”“deproteinized whey” or “modified whey”) and delactosed permeate can reduce salt usage levels in many applications while maintaining consumer-acceptable flavor. Dairy permeate comprises, consists essentially of, or consists of a mineral-packed food ingredient, and can be derived from the production of whey protein concentrate, whey protein isolate, ultrafiltered milk, milk protein concentrate and milk protein isolate. Another type of permeate, called delactosed permeate, can be created when the lactose is removed from permeate. It can contain about three times the mineral content as permeate, and about 60 percent lactose (compared to the 80 percent lactose found in conventional permeate). It is contemplated that the high concentration of calcium, potassium and magnesium in delactosed permeate can enhance the nutritional profile of many foods and likewise act as a salt substitute. Permeate provides natural salty characteristics to foods. In some embodiments, a sodium-reducing savory flavor enhancer is used for sodium reduction. An example sodium-reducing savory flavor enhancer is commercially available as ASCENTRA product. In some embodiments, the sodium- reducing flavor enhancer is made from whole-milk based fermentation process, and can enhance flavor so as to permit lowering sodium by 25 to 50 percent. In some embodiments, the additive comprises, consists essentially of, or consists of eggshell powder. It is noted that eggshell powder additives can enrich the calcium content of food products. In some embodiments, the additive comprises sodium propionate. In some embodiments, the additive comprises ascorbic acid. In some embodiments, the additive comprises sodium bicarbonate.

Dairy products

[0056] In some embodiments, dairy products are described. Example dairy products include, but are not limited to, processed cheese product, quark, mozzarella, cheddar, yogurt, pudding mix, pudding snack, smoothie, high protein whey concentrate, granola bar, chocolate, protein bar, wafer bar, jet puffed whipped frozen product, salad dressing, vegetable dip, dairy spread, feta, cream cheese, ultrafiltered (UF) milk based white cheese, cheese cracker, frozen snack, Mediterranean style cheese in brine, doughnut, cupcake, pastry, confection, candy, cookie, frozen whipped topping, shredded cheese, slushy drink, protein meal replacement shake, mayonnaise, mustard, wing sauce, BBQ sauce, tartar sauce, salad topping, cannoli, pasta with cheese, gluten-free pasta with cheese, gelatin, fudge bar, sugar-free flavor coating, pie, chocolate cream pie, lemon meringue pie, cheesecake, key lime pie, turtle pie, cake, high protein low sugar cake, or a combination of two or more of the listed items. In some embodiments, the dairy product comprises, consists essentially of, or consists of cow milk. In some embodiments, the dairy product comprises, consists essentially of, or consists of goat milk or goat milk protein powder. In some embodiments, a dairy product is produced by a method as described herein. In some embodiments, a dairy product is in a form suitable for consumption by a consumer. In some embodiments, a dairy product is an intermediate that is suitable for a manufacturer to process and/or manufacture into a form suitable for consumption by a consumer. For example, a dairy product can comprise, consist essentially of, or consist of a bulk, unflavored quark. The bulk unflavored quark can be provided to a manufacturer. The manufacturer can process and/or manufacture the quark into products such as single- serving packages of sweet and/or savory quark. As such, the methods of some embodiments comprise providing the dairy product to a manufacturer. The manufacturer can then process and/or manufacture the dairy product into a form suitable for consumption by a consumer. In some embodiments, the dairy product (for example, dairy product comprising a quark) comprises cellulose. It is contemplated that cellulose can aid in freeze/ thaw, as well as helping to introduce more air into whipped products:

Dry products

[0057] In some embodiments, dry products are described. The dry product can be selected from the group consisting of juice product, and dry enhanced carbohydrate powder drink, or a combination of two or more of bullion, instant breakfast, instant coffee, powdered eggs, freeze-dried ice cream, freeze-dried quark, kashk, rice, wheat, evaporated milk, powdered milk, non-dairy creamer, instant oatmeal, instant mashed potatoes, instant noodles, instant soup, and tarhana. In some embodiments, the dry product is configured to be reconstituted upon the addition of a fluid such as water.

Prebiotic Condiments

[0058] In some embodiments, prebiotic condiments are described. The prebiotic condiment can be selected from a group consisting of catchup, mustard, mayonnaise, tomato sauce, spaghetti sauce, barbecue sauce, pizza sauce, and soup, or a combination of two or more of the listed items.

Carbohydrate Products

[0059] In some embodiments, carbohydrate products are described. The carbohydrate product can comprise unsaturated oils bound to sulfhydryl groups. In some embodiments, the carbohydrate product is a bakery item, a pastry item, or a pasta product. For example, the carbohydrate products can be bread, cake, dough, long pasta, short pasta, minute pasta, or fresh pasta, or a combination of two or more of the listed items. In some embodiments, the carbohydrate product comprises an egg or a portion thereof. For example, the egg or portion thereof can be egg white protein powder or fresh eggs. Without being limited by theory, it is contemplated that eggs provide sulfur proteins that can be combined with unsaturated oils as described herein. For example, the unsaturated oils can be high- quality unsaturated oils. Furthermore, without limited by theory, it is contemplated that eggs contain methionine and cysteine that can provide sulfur proteins (and thus sulfhydryl groups). In some embodiments, the carbohydrate products can be combined with the dairy products described herein. Methods of Making Dairy Products

[0060] In some embodiments, a method of making a dairy product over multiple seasons is described. This method can be applicable to multiple seasons in which a supply of fresh milk varies over the course of the seasons. The method can comprise specifying a production quantity range of the dairy product, so that the production quantity range varies by no more than a specified percentage over the multiple seasons. The method can comprise combining two or more milk products to form a formulation. The milk products can be pasteurized before or after said combining. The method can comprise standardizing the formulation to a specified range of protein concentration ratio, fat content, total solids (TS), and/or pH. The method can further comprise fermenting the formulation into a cheese, such as quark, cheddar, and/or mozzarella. The method can comprise producing the dairy product from the cheese in a quantity within the specified production quantity range.

[0061] FIG. 1A is a flow diagram illustrating a method of making a dairy product according to some embodiments herein. In some embodiments, a production quantity range of dairy product is specified 5. Two or more milk products can be combined into a formulation 10. Example milk products include, but are not limited to, 40% cream, whole milk, skim milk, ultra filtered (UF) skim, non-fat dry milk powder, and combinations of two or more of these. The formulation can be standardized to a specified range of protein concentration ratio, fat content, total solids and pH 15. The formulation can be fermented into a cheese selected from quark, cheddar, and mozzarella 20. The dairy product can be produced from the cheese in a quantity within the specified product quantity range 25. In some embodiments, freeze-thaw stabilizers can be added to the cheese 30. The cheese can be flash-frozen 35. The cheese can be reconstituted 40. The reconstituted cheese can be incorporated into the dairy product so as to produce the quantity within the specified production quantity range 45.

[0062] FIG. IB is a flow diagram illustrating a method of making a dairy product according to some embodiments herein. Any or all of the method shown in FIG. IB can be included in the method of FIG. 1A. In some embodiments, the milk products that are combined into a formulation 10, as described herein, can comprise 40% cream 101, whole milk 102, skim milk 103, ultra filtered (UF) skim 104, non-fat dry milk powder 105, milk protein concentrate (MPC) 106, whey protein concentrate (WPC) 107, or a combination of two or more of these. In some embodiments, the milk products 101, 102, 103, 104, 105, 106, and/or 107, can be pasteurized and standardized into a formulation 110. The formulation 110 can be disposed in a fermentation tank 115, for example to form a cheese such as quark. The fermented formulation can be disposed in a quark separator 120, and low moisture concentrated quark can be produced. Freeze-thaw separators can be added to the quark. The low moisture concentrated quark comprising freeze thaw stabilizers can be continuously frozen, and then flash frozen in bulk 125. It is contemplated that removing moisture from the quark (so that it is low moisture concentrated quark) can reduce the quantity of material being frozen (compared to higher-moisture quark), and thus can reduce energy and space requirements for and during freezing. In some embodiments, butter 116 is made from the formulation. The butter 116 can be flash-frozen or refrigerated 126, for example by itself, or in combination with vegetables, for example sulfur-rich vegetables such as cruciferous vegetables, thus producing a food product 195 (such as a dairy product) comprising refrigerated butter, refrigerated butter and refrigerated vegetables, flash-frozen butter, or flash-frozen butter and vegetables. In some embodiments, butter 116 is made from the formulation 110 as described herein, but the formulation 110 is not necessarily disposed into the fermentation tank 115 (and thus is not necessarily made into cheese). In some embodiments, butter 116 is made from the formulation 110 as described herein, but the formulation 110 is not disposed into the fermentation tank 115 (and thus is not made into cheese). In some embodiments, a portion of the formulation 110 is made into butter 116 as described herein, and a portion of the formulation 110 is disposed in the fermentation tank 115 (and made into cheese such as quark as described herein). In some embodiments, the butter 116 is a whipped butter. In some embodiments, the food product 195 comprising the butter is packaged in a single- serving package (e.g., for a consumer), such as a squeezable pouch. In some embodiments, the food product 195 comprising the butter is packaged in a bulk package (e.g., for a food manufacturer, who can optionally combine the butter with a vegetable such as a cruciferous vegetable as described herein).

[0063] The frozen low moisture concentrated quark comprising freeze thaw stabilizers can be reconstituted for steady market supply, in accordance with the a production quantity range 130. Food products (such as health food products) and/or beauty products can be produced 195. Thus, the method can provide a dairy product market supply stabilization system 135. The system can maintain the production quantity range of dairy product over multiple seasons according to some embodiments.

[0064] In some embodiments, the milk product comprises non-fat dry milk powder 105. The non-fat dry milk powder 105 can be reconstituted and pasteurized into a formulation 140. Unsalted butter, and/or milk fat can be added 145. The formulation then can be put through a high shear mixer or a homogenizer 150. The formulation can then be mixed, for example at 50 °C (120 °F) 155. The non-fat dry milk powder 105 can be turned back into “recombined” milk 160. The recombined milk 160 can be added to the fermentation tank 115.

[0065] Furthermore, the milk products may further comprise unsaturated fats/oils 171 (for example, plant based oils such as flax and linseed, such as high-quality plant-based oils), natural sugar free sweeteners 172, and/or anti-inflammatory antioxidant herbs 173. The unsaturated fats/oils can be mixed with the fermented milk products 185, for example, via a mixing valve.

[0066] In some embodiments, the natural sugar free sweetener 172 comprises, consists essentially of, or consists of stevia. In some embodiments, the anti-inflammatory antioxidant herb 173 comprises, consists essentially of, or consist of turmeric curcumin. Fruit, dry additives, puree, and natural coloring 180 can be added to milk products 171. The product mixing can be fermented 185. Optionally, savory herbs can be added 190. The product mixing can be made into a broad range of health food and beauty products 195. In some embodiments, natural sugar free sweeteners 172 and anti-inflammatory antioxidant herbs 172 can form a product mixing that is fermented 185. Optionally, savory herbs and spices 190 are added. This product mixing can be made into a broad range of health food and beauty products 195.

[0067] In some embodiments, a supply of fresh milk varies by at least 40% over the course of multiple seasons, for example, over four consecutive seasons. For example, the supply of fresh milk can vary by at least 40%, 50%, 60%, 70%, 80%, 90%, or more, including ranges between any two of the listed values, for example 40%-60%, 40%-80%, 40%-90%, 50%-80%, 50%-90%, or 70%-90%. In some embodiments, the supply of fresh milk is a fresh milk supply that is economically viable for purchase for cheese production in a fluid milk market. In some embodiments, the method comprises specifying a production quantity range of the dairy product. The production quantity range can vary by no more than a specified percentage over the multiple seasons. The production quantity range can vary by no more than 50%, for example, by no more than 50%, 40%, 30%, 20%, 15%, 10%, or 5%, including ranges between any two of the listed vales. The method also comprises combining two or more milk products selected to form a formulation. The milk products can be selected from the group consisting of fresh 40% cream, fresh whole milk, fresh skim milk, nonfat dry milk powder, milk protein concentrate (MPC), whey protein concentrate (WPC), and ultra filtered (UF) fresh skim milk. The milk products can be pasteurized either before or after said combining. The method also comprises standardizing the formulation to a specified range of protein concentration ratio, fat content, total solids (TS), and pH. In some embodiments, the specified protein concentration ratio of the formulation can be from about 2.5:1 to about 4:1, for example 2.5:1, 3:1, or 3.5:1. In some embodiments, the specified range of fat content is about 0% to 99%. For example, the fat content can be no more than 0%, 1%, 3%, 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 95%, or 99%, including ranges between any two of the listed values, for example, 0-1%, 0-3%, 0-5%, 0-20%, 0-50%, 1-3%, 1-5%, 1- 10%, 1-20%, 0-10%, 10-20%, 20%-30%, 30%-40%, 40%-50%, 50%-60%, 60%-70%, 70%- 80%, 80%-90%, 90%-99%, 0-20%, 20-40%, 40-60%, 60-80%, 80-99%, 0-25%, 25-50%, 50- 75%, 75-99%, 0-50%, or 50-99%. In some embodiments, the specified range of TS is about 5% - 90%. For example, the range of TS can be from 5%-l0%, l l%-20%, 2l%-30%, 31%- 40%, 4l%-50%, 5l%-60%, 6l%-70%, 7l%-80%, or 8l%-90%. In some embodiments, the specified range of pH is about 4 to 10. For example, the pH can be about 4-5, 4-6, 4-7, 4-8, 4- 9, 4-10, 5-6, 5-7, 5-8, 5-9, 5-10, 6-7, 6-8, 6-9, 6-10, 7-8, 7-9, 7-10, 8-9, 8-10, or 9-10.

[0068] In some embodiments, for any method of making a dairy product described herein, the cheese is selected from the group consisting of quark, cheddar, and mozzarella, or a combination of two or more of these. The method can comprise producing the dairy product from the cheese in a quantity within the specified production quantity range. The specified production quantity, as defined herein, can be at least 1,000 pounds of cheese per month.

[0069] In some embodiments, the method further comprises adding freeze-thaw stabilizers to the cheese. Example freeze-thaw stabilizers, are described herein, and can include, but are not limited to, a gelatin. The method can further comprise flash-freezing the cheese, reconstituting the cheese, and incorporating the reconstituted cheese into the dairy product so as to produce the quantity within the specified production quantity range. In some embodiments, water can be removed from the cheese prior to flash-freezing the cheese. Advantageously, removing the water can reduce the energy requirement for freezing, and can reduce the footprint of frozen stored cheese (by freezing and storing less water). In some embodiments, the cheese comprises, consists essentially of, or consists of quark.

[0070] In some embodiments, for any method of making a dairy product described herein, an unsalted butter and/or milk fat is added to the standardized formulation. In some embodiments, unsalted butter, milk fat, and other products (such as natural cheese for the production of processed cheese as described herein) are obtained from storage or a surplus supply, for example government or privately stored surpluses that exceed the market demand, and/or are at or near the end of their respective shelf lives. In some embodiments, at least one of the products has reached at least 80% of its useful shelf life, for example at least about 90%, 85%, 90%, 92%, 94%, 96%, 98% or 100%. For example, one of the milk products added may have reached 95% of its useful shelf life. For example, the unsalted butter and the milk fat added both may have reached at least 80, 85%, 90%, or 95% of their useful shelf lives. For example, the natural cheese in government storage may have reached 80, 85%, 90%, or 95% of its useful shelf life. The useful shelf life of a product will be understood from the perspective of one of ordinary skill in the art in view of this disclosure. It refers to timespan starting with the production of the product, in which the product is predicted to not spoil when stored under acceptable conditions in the industry. This can include, for example, a timespan bounded by an expiration date. By way of example, in some embodiments, useful shelf life is bounded by an expiration date determined in accordance with regulations of a regulatory body, for example, the Food Safety and Inspection Service (FSIS) of the USDA. It is observed that unsalted butter, milk fat, and other products (such as natural cheese) can be purchased and stored by government programs intended to stabilize prices. However, stabilizing production of dairy products within a specified production quantity range according to some embodiments herein, may reduce, avoid, or obviate any government subsidies (for example, by minimizing surpluses and/or shortages). As such, without being limited by theory, it is contemplated that the stabilization process described herein can reduce and adjust government inventories of butter, non-fat dry milk powder, and/or natural cheese when the United States agricultural policy gives milk manufacturing marketing adjustment margin to cover the costs of making milk into butter, nonfat dry milk, or cheese to reach the desired level of prices for milk in manufacturing uses. For example, in methods of some embodiments, natural cheese from government storage is used in the manufacture of processed cheese. The natural cheese can have reached at least 80, 85%, 90%, or 95% of its useful shelf life as described herein. Furthermore, without limited by theory, it is contemplated that the production stabilization processes described herein can benefit recipients of Military, SNAP, USAID or other government food security programs by enhancing usage and minimizing wasted food.

[0071] In some embodiments, unsalted butter, milk fat, and/or natural cheese are obtained from a surplus supply or from storage (for example government or private storage) and used prior to their expiration, so as to avoid waste. Accordingly, in some embodiments, unsalted butter, milk fat, and other products (such as natural cheese for the production of processed cheese) used in a method of making a dairy product (as described herein) are in quantities above market demand, or are about to reach their respective shelf lives. In the method of making a dairy product of some embodiments, at least one of the milk products, unsalted butter, milk fat and/or natural cheese is about to expire. In some embodiments, for any method of making a dairy product described herein, the unsalted butter, milk fat, and/or natural cheese is at least 80, 85%, 90%, or 95% of its useful shelf life as described herein. In some embodiments, for any method of making a dairy product described herein, the method comprises obtaining at least one of the milk products, unsalted butter, or milk fat from a government storage facility, for example as a government a surplus supply. In some embodiments, for any method of making a dairy product described herein, the method comprises obtaining at least one of the milk products, unsalted butter, or milk fat from a non government storage facility, for example as a surplus supply.

[0072] In some embodiments, for any method of making a dairy product described herein, suppliers or milk products (such as fresh 40% cream, fresh whole milk, fresh skim milk, nonfat dry milk powder, MPC, WPC, and UF fresh skim milk), unsalted butter, and/or milk fat are invoiced seasonally. It is contemplated that stabilizing the production of dairy products in accordance with methods as described herein, combined with seasonally invoicing suppliers milk products, unsalted butter, and/or milk fat can support efficiencies that encourage long-term growth of the supply chain, while minimizing waste associated with unused milk products, butter, and/or milk fat. Without being limited by theory, it is contemplated that dairy cooperatives in a fluid milk market can have intrinsically low inventory and high capital velocity due to the nature of the raw milk product, and can afford to wait to get paid in order to receive a higher price for their raw product in something other than a commodity market. By agreeing to get paid more slowly on a seasonal basis, the suppliers such as dairy farmers can build a bridge to a more lucrative dairy manufactured products market, for example due to consistent, stabilized output. It is contemplated that by and through building this product market bridge, suppliers such as dairy cooperatives can increase their percentage of recurring revenue in addition to building stronger relationships with customers and consumers going forward. Thus, it is contemplated that methods described herein can facilitate growth of new product markets (for example in the in the Southeastern United States, which previously has been characterized by limited production of cheese products), along with growth of the percentage of recurring revenue for the involved parties. This can be conceptualized as a manufacturer of a dairy product as described herein offering pass-through financing to the customer, thus permitting suppliers such as dairy cooperatives to reduce a small percentage of their capital velocity in order to increase their percentage of recurring revenue and profit in the future in view of a stabilized product chain. It is contemplated that this solution can minimize waste, and permit superior long term profit and growth potential compared to the conventional option of either disposing of surplus milk products when the too much milk is made, or of selling the surplus milk into a low price commodity market.

[0073] In some embodiments, the method further comprises providing the dairy product produced within the specified production quantity range to a consumer without storing the dairy product in a government storage facility. For example, 1,000 pounds of cheese can be produced and provided directly to the consumer without having to store any of the cheese produced in a storage facility partially or wholly owned or controlled by a government entity.

[0074] In some embodiments, the method further comprises adding an oil comprising unsaturated fatty acids to the cheese described herein. Without being limited by theory, it is contemplated that when the oil is added, sulfhydryl groups of the dairy product (for example on cysteine and/or methionine amino acids) can bind to the unsaturated fatty acid of the oil. Without being limited by theory, it is contemplated adding oil later in the process, and/or with limited or no agitation can preserve charges that can result in the formation of bonds between the unsaturated fatty acids of the oil and sulfhydryl groups of the cheese. In some embodiments, the oil is added to the cheese after it has been fermented. In some embodiments, the oil is added after frozen cheese has been reconstituted. In some embodiments, the oil is added by a venturi valve. In some embodiments, for example, if an electric motor is used in the dairy product, the oil is added with limited or no agitation, and at a safe distance from an electric motor. Maintaining a distance between the oil and an electric motor can minimize fire risk. In some embodiments, the oil is as described herein, for example, flaxseed oil, coconut oil, saltwort oil, olive oil, linseed oil, unsaturated fatty acid containing linoleic acid, or a combination of two or more of these. In some embodiments, the dairy product comprises goat milk and/or goat milk protein powder comprising sulfhydryl groups. A diet high in polyunsaturated fat, and containing proteins from sources such as quark, yogurt, or milk has been recognized as having health benefits, for example, the Budwig Diet. Without being limited by theory, the Budwig diet has been recommended for treatment, amelioration, and prevention of cancer, for example by to limit the spread of the cancer. It is further contemplated that the cellular membranes in humans and non-human animals contribute to life processes such as cellular respiration, and division to form new cells. Without being limited by theory, it is contemplated that polyunsaturated fatty acids (“PUFAs”) are major components of cellular membranes, and providing polyunsaturated fatty acids can provide benefits at the cellular level, for example, supporting cell membrane function and/or maintenance. It is contemplated that food products and compositions, such as foods, dairy products, dry products, carbohydrate products, sugar slurries, egg products, and prebiotic condiments, and protein food products such as peanut butter, sun butter, cashew butter, almond butter, tofu or hummus products comprising sulfhydryl groups bound to unsaturated fatty acids as described herein, in accordance with some embodiments, can offer health benefits such as those of the Budwig diet, and/or anti-inflammatory effects. Without being limited by theory, it is contemplated that bonds between the unsaturated fatty acids and the sulfhydryl groups can enhance the water solubility of the unsaturated fatty acids, and facilitate their delivery to cells, for example, to contribute to cellular membranes. As such, without being limited by theory, it can be envisioned that food products and compositions as described herein, can“re-energize” or“jumpstart” cells in the body that are deficient in unsaturated fatty acids by enhancing the delivery of unsaturated fatty acids to these cells.

[0075] In some embodiments, method of making a dairy product further comprises recommending the dairy product to subjects in need of anti-inflammatory treatment. In some embodiments, the products mentioned herein are recommended to subjects suffering from a disease or disorder, including cancer, arteriosclerosis, stroke, heart attack, stomach ulcer, prostate problem, eczema, arthritis and immune deficiency. In some embodiments, the dairy product is provided to a subject in need of anti-inflammatory treatment. Without being limited by theory, the prebiotic functions of inulin, for example chicory root fiber, can reduce propionic acid, which in turn reduces or inhibits inflammation. For example, without being limited by theory, it is contemplated that the inulin can reduce or inhibit inflammation in the brain tissue and reduce, inhibit, or ameliorate symptoms of autism among young and preteen children. As such, in some embodiments, the method comprises recommending the dairy product to a subject suffering from an autism spectrum disorder (ASD). Without limited by theory, it is contemplated that flaxseed oil, quark, cottage cheese, yogurt or milk can improve cellular health, which may help ameliorate symptoms of arteriosclerosis, strokes, heart attacks, stomach ulcers, prostate problems, eczema, arthritis, and immune deficiencies. Without limited by theory, it is contemplated that gelatin can reduce appearances of wrinkles, heal the gastrointestinal tract, build strong bones, and/or ameliorate joint pain. In some embodiments, gelatin comprises, consists essentially of, or consists of collagen, for example cooked collagen. Compositions, including foods, dairy products, dry products, carbohydrate products, protein food products, sugar slurries, egg products, and prebiotic condiments, for use in administration to a subject suffering from any one or more of the listed indications, diseases, and/or disorders are also contemplated in accordance with some embodiments herein.

[0076] In some embodiments, the dairy product made by any method of making a dairy product described herein is selected from the group consisting of processed cheese product, quark, mozzarella, cheddar, yogurt, pudding mix, pudding snack, smoothie, high protein whey concentrate, granola bar, chocolate, protein bar, wafer bar, jet puffed whipped frozen product, salad dressing, vegetable dip, dairy spread, feta, cream cheese, ultrafiltered (UF) milk based white cheese, cheese cracker, frozen snack, Mediterranean style cheese in brine, doughnut, cupcake, pastry, confection, candy, cookie, frozen whipped topping, shredded cheese, slushy drink, protein meal replacement shake, mayonnaise, mustard, wing sauce, BBQ sauce, tartar sauce, salad topping, cannoli, pasta with cheese, gluten-free pasta with cheese, gelatin, fudge bar, sugar-free flavor coating, pie, chocolate cream pie, lemon meringue pie, cheesecake, key lime pie, turtle pie, cake, high protein low sugar cake, goat milk, goat milk protein powder, or a combination of two or more of the listed items

[0077] In the method of some embodiments, the quark comprises, consists essentially or, or consists of sweetened quark or savory quark.

[0078] In the method of some embodiments, the mozzarella is selected from the group consisting of part skim mozzarella shred and flaxseed oil, part skim mozzarella string cheese and flaxseed oil, low moisture part skim mozzarella shredded and flaxseed oil, or low moisture part skim mozzarella string cheese and flaxseed oil.

[0079] In the method of some embodiments, additives such as sweeteners and spices are added during the making of the dairy product. The additives can be as described herein, for example, natural sweeteners, stevia, turmeric, curcumin, savory herbs and spices, non-glycemic sweetener (for example inulin such as for example chicory root, stevia, or Swerve sweetener), anti-inflammatory antioxidant herbs, coffee beans, and/or a low-sodium salt substitute (such as potassium chloride). For example, the method can further comprise adding a flavor additive to the dairy product. For example, the method can further comprise removing salt, or adding a salt reduction agent. As such, the dairy product of some embodiments comprises flavor additives, salt reduction agents, natural sweeteners, stevia, turmeric, curcumin, savory herbs and spices, inulin, for example chicory root, Swerve sweetener, anti-inflammatory antioxidant herbs, or coffee beans. In some embodiments, the method further comprises adding a low-sodium salt substitute, for example potassium chloride. In some embodiments, one or more of the additives described herein is combined with the other ingredients in a method of making a cruciferous pastry products or ketogenic pastry product as described herein.

[0080] Cheese making can result in acid whey as a byproduct. In some embodiments, the method further comprises obtaining an acid whey containing lactose from fermenting formulation into the cheese. The method can comprise fermenting the acid whey via a genetically engineered microbial organism to convert the lactose into prebiotic sugars, until substantially all of the lactose is converted into prebiotic sugars. As used herein “substantially all” has its customary and ordinary meaning from the perspective of one of ordinary skill in the art in view of this disclosure. It can refer to no appreciable amounts of the substance remaining, so that the substance would not have any appreciable biological effects (such as digestive metabolic, and or immunological) on the subject. If additional numerical examples are of interest, in some embodiments, substantially all of the lactose is converted into prebiotic sugars can mean that when least 60%, 70%, 80%, 90%, 95%, 97%, 98%, 99%, or 99.9% of the lactose is converted into prebiotic sugars. In some embodiments, lactose in the acid way is fermented into prebiotic sugars until no detectable lactose remains. The method can also comprise concentrating the whey into sugar slurry configured to be reconstituted by the addition of water. Suitable genetically engineered microbial organisms can include fungi such as yeast, and/or one or more bacteria. In some embodiments, the method of making a dairy product can further comprise making a sugar slurry, for example according to the method depicted in FIG. 2A and/or 2B.

[0081] In some embodiments, a method of making cheese comprises obtaining an acid whey comprising lactose from a cheese and/or obtaining sucrose from sugar beets and or obtaining fructose from corn, fermenting the lactose and/or the sucrose and/or fructose with a genetically engineered microbial organism to produce a dairy protein, and fermenting the dairy proteins into a cheese. The method of making cheese of some embodiments is depicted by the flow diagram in FIG. 2B. In some embodiments, fluid milk is fermented with the dairy proteins into the cheese. In some embodiments, fermenting the dairy proteins into the cheese produces acid whey comprising lactose. The method can be repeated, fermenting this lactose into dairy proteins.

[0082] Sweet whey can be a byproduct of making some cheeses, such as cheddar and mozzarella. In some embodiments, when the cheese is mozzarella and/or cheddar, the method comprises obtaining a sweet whey from the cheese. The method can comprise concentrating the sweet whey. The method can comprise combining the concentrated sweet whey with whey protein concentrate and/or UF skim milk to produce a processed cheese product. In some embodiments, the method of making a dairy product can further comprise making a processed cheese, for example according to the method depicted in FIG. 3A and/or 3B. In some embodiments, the processed cheese is combined with cream. It has been observed that an excess of cream can be produced in some markets, for example it has been estimated that about 30,000 gallons (5 tanker loads) of excess cream are produced each day, and shipped out of the Southeastern United States. It is contemplated that utilizing UF Skim in UF white cheese for use as ingredient in processed cheese in accordance with some embodiments can minimize fuel and transportation costs of moving dairy solids to distant markets, while using the dairy solids in the local market. In some embodiments, a cruciferous vegetable is boiled in sweet whey or a combination of sweet whey and chicken stock. The boiled cruciferous vegetable can then be frozen. In some embodiments, the boiled frozen cruciferous vegetable is part of a pastry product such as a pizza crust. In some embodiments, the pastry product (such as pizza crust) further comprises chicken (e.g., chicken breast) or beef. In some embodiments, the pastry product (such as pizza crust) further comprises barbeque (e.g., chicken, beef, and/or pork).

[0083] A pastry product such as a pizza crust comprising boiled cruciferous vegetable and boiled sweet whey as described herein, or comprising a cheese and cellulose as described herein can be suitable for a ketogenic diet. The pizza crust can be a low- carbohydrate food product (compared to conventional, wheat and/or com flour-based pizza crust). It is observed that pizza makers have suffered declines in sales, which may be attributable to obesity among consumers, for example as consumers such as the baby boomer generation become more conscious of health issues associated with obesity. Advantageously, the pastry (such as pizza crust) comprising boiled cruciferous vegetable and sweet whey (or cellulose and cheese) as described herein can inhibit, prevent, reduce the severity of, or reverse obesity by lowering caloric intake compared to conventional pizza. In some embodiments, sulfur groups of the sweet whey and/or the boiled cruciferous vegetables are bound by sulfhydryl bonds to an unsaturated oil. As such, the pastry (such as pizza crust) may further have cancer-inhibiting properties as described herein, for example as associated with the Budwig diet. It has been observed that as baby boomers age, cancer rates can be elevated in this population. Moreover, as baby boomers age, they may elect to move to sun belt locations such as states in the Southeastern United States, which generally have warmer climates, and where the components of the cruciferous vegetable pastry product (such as pizza crust) may be produced, including sweet whey and cruciferous vegetables as described herein. Accordingly, it is contemplated that further efficiency may be achieved by local production of cruciferous vegetable pastry product (such as pizza crust) as described herein (for example in sun belt states such as the Southeastern United States), where there is a large population (including, for example, baby boomers) that may endeavor to, and may benefit from controlling caloric intake. In some embodiments, the components of the cruciferous vegetable pastry product, including the cruciferous vegetable(s), and/or sweet whey are produced locally. Furthermore, in some embodiments, the cruciferous vegetable pastry product (such as pizza crust) may offer cancer-inhibiting advantages to this population as well. It is contemplated that suitable ketogenic products of some embodiments can comprise cellulose instead of a cruciferous vegetable, and thus can be substitute for a cruciferous vegetable in any composition, food, pastry product, or ketogenic product describe herein as comprising a cruciferous vegetable.

[0084] Without being limited by theory, it is contemplated that methods of making a dairy product as described herein, optionally in combinations with making a sugar slurry (such as in FIG. 2A and/or 2B), making a processed cheese (such as in FIG. 3A and/or 3B), and/or making protein food product such as a peanut butter, or making an egg product can, in conjunction further stabilize production output by a dairy facility when the supply of fluid milk is seasonally variable. As such, these methods, in combination, can offer additional efficiency advantages for maintaining production output and minimizing waste while adapting to season variation in the fluid milk supply.

[0085] In some embodiments, the sweet whey is concentrated by reverse osmosis. In some embodiments, preservatives are added when the concentrated sweet whey is combined with whey protein concentrate. In some embodiments, inulin, for example chicory root fiber, is added to the dairy product.

[0086] In some embodiments, the method of making a dairy product further comprises making a sugar slurry using a method as described herein. In some embodiments, the sugar slurry can comprise an acid whey, a prebiotic sugar and an engineered microbial organism. In some embodiments, the sugar slurry can be substantially free of scorching. In some embodiments, the sugar slurry can be configured to be reconstituted. In some embodiments, the sugar slurry can be configured to be reconstituted upon the addition of water. In some embodiments, the sugar slurry can be configured to be reconstituted by using water already present in the prebiotic sugar. In some embodiments, the sugar slurry can be stable at about 23 °C for at least two weeks. For example, the sugar slurry can be stable at room temperature for two weeks, three weeks, four weeks, five weeks or more.

[0087] In some embodiments, the method of making a dairy product further comprises providing the dairy product to one or more manufacturers and/or copackers for further processing. For example, the dairy product that is provided to the manufacturer can be an intermediate, and the manufacture can manufacture and/or process the intermediate into a final product that is suitable for consumption. In some embodiments, the dairy produced by the method is in a form that is suitable for consumption (for example, packaged in individual units suitable for sale at a grocery store). In some embodiments, the form suitable for consumption is a dairy product as described herein.

Methods of Making Butter and/or Unsaturated Oil Product

[0088] With continued reference to FIG. 2B, in some embodiments, a method of making a dairy product as described herein to produce a flash-frozen or refrigerated dairy product comprising butter and/or unsaturated oil. 40% cream 101, whole milk 102, skim milk 103, ultra filtered (UF) skim 104, non-fat dry milk powder 105, milk protein concentrate (MPC) 106, whey protein concentrate (WPC) 107, or a combination of two or more of these, can be pasteurized and standardized into a formulation 110. The formulation can be made into butter 116, which optionally further comprises an unsaturated oil as described herein, such as flaxseed oil. The butter 116 (and unsaturated oil, if present) can be flash-frozen and/or refrigerated 126. In some embodiments, the butter 116 (and unsaturated oil, if present) is combined with an anti-inflammatory herb, such as turmeric curcumin, prior to flash-freezing and/or refrigeration. It is contemplated that the turmeric curcumin can enhance flavor, and permit reduced sodium content in the butter 116. In some embodiments, the butter 116 (and unsaturated oil, if present) is flash-frozen and/or refrigerated 126 in an individual package, thus producing a food product 195. Optionally, the flash-frozen and/or refrigerated individual package is packaged with a vegetable, for example a sulfur-rich vegetable such as a cruciferous vegetable as described herein, so that the food product 195 is a refrigerated or frozen food product comprising the butter (in an individual package) and the vegetable. For example, the vegetable and individual package of butter can be packaged in a bag, and the packaged combination can be refrigerated or frozen. In some embodiments, the butter 116 (and unsaturated oil, if present) is combined with a vegetable, meat, and/or fish as described herein. The vegetable, meat, and/or fish can comprise sulfur. In some embodiments, the butter 116 (and unsaturated oil, if present) is combined with a vegetable, for example a sulfur-rich vegetable such as a cruciferous vegetable as described herein, and the combination of vegetable and butter (and unsaturated oil, if present) is flash-frozen 126, thus producing a frozen food product comprising the vegetable and butter combined. Prior to combination with the butter, the vegetable can be fresh or frozen. In some embodiments, the butter is produced in a different season than the vegetable is harvested. It is contemplated that flash-freezing or refrigerating the butter and combining the frozen butter with the vegetable (for example in a package for freezing) can stabilize production of the butter and vegetable dairy product within a specified production quantity range. For example, if a surplus of butter is made in the spring and flash-frozen, and a surplus of cruciferous vegetable is harvested in the fall (at a time when dairy production is typically low), each can be frozen, and combined into a butter-vegetable product as needed to produce a specified production quantity range. In some embodiments, the butter-vegetable product is packaged in a single serving package, and/or a bulk package. For example, some of the butter- vegetable product is packaged in a single serving package, and some is packaged in a bulk package. It is contemplated that butter combined with unsaturated oil according to some embodiments herein is stable, and can be stably stored without refrigeration. Accordingly, in some embodiments, the butter and unsaturated oil, for example in a whipped butter product, is stored without refrigeration.

[0089] In some embodiments, the butter 116 is neither flash-frozen nor refrigerated, but is combined with the unsaturated oil as described herein, for example flaxseed oil. It is contemplated that the unsaturated oil can stabilize the butter, so that refrigeration (and/or freezing) is not required. Thus, the butter with unsaturated oil can be stored without refrigeration, stabilizing the production of the butter, so that quantities of the butter can be produced within the specified production quantity range. In some embodiments, the butter (or butter and unsaturated oil such as flaxseed oil) is whipped.

[0090] In some embodiments, the butter is combined with the unsaturated oil using a venturi valve as described herein. In some embodiments, the butter is infused in the unsaturated oil, to produce a butter-infused oil. In some embodiments, a shortening comprises, consists essentially of, or consists of the butter and unsaturated oil. In some embodiments, the butter-infused oil or shortening is low-sodium. In some embodiments, the butter-infused oil or shortening does not comprise added sodium. In methods of some embodiments, any of the butter or butter and oil combinations described herein can be whipped. As such, in some embodiments, a butter and/or unsaturated oil product is selected from the group consisting of: butter infused flaxseed oil, vegan butter flavored flaxseed oil, low sodium butter infused flaxseed oil, butter infused olive oil, vegan butter flavored olive oil, low sodium butter infused olive oil, butter infused sunflower oil, vegan butter flavored sunflower oil, and low sodium butter infused sunflower oil, including combinations of two or more of any of the listed items. The butter and/or unsaturated oil product can be used to make, or can be recommended for making a product such as salad oil, sauce, pan spray, mayonnaise, flakes and beads, dressing, shortening, a non-food, or a combination of two or more of the listed items. In some embodiments, any of the listed products is packaged into a bottles, packet and/or pouch.

[0091] In some embodiments, the butter (and unsaturated oil, if present) is packaged into single-serve food service packaging, bulk food service packaging, and/or squeezable pouch packaging. In some embodiments, the butter is flash-frozen and/or refrigerated prior to packaging. In some embodiments, the butter is flash-frozen or refrigerated at the time of packaging. In some embodiments, the single-serve food service packaging, bulk food service packaging, and/or the squeezable pouch packaging are suitable consumers, for example for consumer purchase in grocery stores. In some embodiments, the butter is recommended for packaging with a vegetable such as a cruciferous or allium vegetable as described herein.

[0092] It is contemplated that methods described herein can stabilize production of dairy products, so that producing the dairy product is produced within a specified production quantity range over multiple seasons as described herein. For example, when there is an overproduction of butter, the butter (optionally comprising an unsaturated oil such as flaxseed oil) can be frozen in bulk, and provided to consumers or intermediate manufacturers as needed. Moreover, freezing (e.g., flash-freezing as described herein) the surplus of butter can provide frozen butter than can be combined with vegetables, such as cruciferous vegetables and/or allium vegetables, even if the cruciferous vegetables have been harvested in a time of low milk production. For example, in the Southeastern United States, fluid milk production is typically at a deficit July 15 - February 15, which coincides with the typical harvest season for the following vegetables (the typical harvest season is shown in parentheses): broccoli (in the fall), cauliflower (early summer or fall), cabbage (May 15 - September 15), kale (fall to winter), flax (winter), Brussels sprouts (January, February, November and December), bok choy (fall), collards (fall), onions (fall), beets (fall), carrots (fall), lettuce (fall), mustard (fall), radishes (fall), spinach (fall), and turnips (fall). As such, in some embodiments, the butter (and optional unsaturated oil) is combined with one or more of the listed vegetables. In some embodiments, a composition as described herein comprises the butter (and optional unsaturated oil). In some embodiments, the vegetable is a cruciferous vegetable such as broccoli, cauliflower (for example, white cauliflower, cheddar cauliflower, or a mixture of white and cheddar cauliflower). In some embodiments, the vegetable is an allium vegetable such as onion or garlic. In some embodiments, the butter is frozen in a package, and is packaged with the vegetable and frozen (or packaged with the frozen vegetable) so that further thawing and freezing of the butter is not required. It is noted that cheddar cauliflower, is a variety of Orange cauliflower that is often yellow-to orange colored because of beta-carotene in its florets. It is further contemplated that flax can be stored to be balanced by cruciferous vegetables in the fall and overproduction of milk for cheese in the spring. It is further contemplated that flax is a high quality unsaturated fat. It is further contemplated that flax is a southeastern U.S. winter crop. It is further contemplated that flax, as a winter crop, fits well into double-cropping systems - it can be harvested as an early crop for fiber, with attached immature seeds, or it can be harvested as a late, mature crop for both seed and fiber production. It is contemplated that flax can be grown and harvested for fiber using equipment that is readily available and well understood by US farmers.

[0093] Cheddar cauliflower typically has about 25 times more vitamin A than regular cauliflower, and thus can offer nutritional advantages. Cheddar cauliflower is a variety that resulted from a naturally occurring mutation that was first identified in Canadian cauliflower, and has been described as having a milder, sweeter, creamier taste than white cauliflower. In some embodiments, the vegetable comprises artichoke, which is typically a spring crop. The spring crop artichoke can be used to balance production levels (for example, in the event that the fall crop is low and/or there is a surplus of dairy product in the spring relative to the fall vegetable crops),

[0094] Flax is an example of a winter crop in the Southeastern United States (and other locations). Flax fiber and oilseed are increasingly used in textiles, composites, paper/pulp and industrial/nutritional oil sectors in the United States. As a winter crop, flax is amenable to double-cropping systems in the southeastern U.S. Flax can be harvested as an early crop for fiber, with attached immature seeds, or harvested as a late, mature crop, for both seed and fiber production. Flax can be grown and harvested for fiber using equipment that is readily available and well understood by U.S. farmers. As described herein, flax may be a source of unsaturated oil suitable for methods and products such as dairy products, food products, protein food products, carbohydrate products, and cruciferous vegetable pastry products, of some embodiments herein. In methods of some embodiments unsaturated oil comprises flaxseed oil obtained from winter-crop flax as described herein. [0071] In methods of some embodiments, the butter (and unsaturated oil, if present) as described herein is used to make a food product such as a low sodium whipped butter, low sodium flaxseed oil products, butter/flaxseed oil infused shortening, and/or a low sodium butter/flaxseed oil infused shortening.

[0095] In some embodiments, the method of making a dairy product described herein is used to make a refrigerated or flash-frozen vegetable product. In some embodiments, the dairy product, a butter 116 (optionally comprising an unsaturated oil such as flaxseed oil) is refrigerated and/or flash-frozen together with a vegetable. The vegetable can be a cruciferous vegetable, an allium vegetable, another vegetable, or a combination of two or more of the listed vegetable. In some embodiments, the cruciferous vegetable is selected from the group consisting of: broccoli, cauliflower (for example, white cauliflower, cheddar cauliflower, or a mixture of cheddar and white cauliflower), cabbage, kale, Brussels sprouts, turnips, bok choy, mustard, and kohlrabi, artichoke, or two or more of the listed items. In some embodiments, the allium vegetable is selected from the group consisting of garlic, onion, beets, collards, radishes, shallots, leeks, and chives, or two or more of the listed items. In some embodiments, the vegetable is spinach. It is contemplated that cruciferous vegetables such as those described herein are sulfur-rich, for example comprising glucosinolates (a type of sulfur-containing substance). It is contemplated that the allium vegetables noted herein contain organic compounds that contain sulfur. Accordingly, it is contemplated that the sulfur of the cruciferous and/or allium vegetables can form bonds with unsaturated oils, which can offer health benefits as described herein. Without being limited by theory, it is noted that the presence of organosulfur compounds in Alluium vegetable has appeared to inhibit the formation of cancer in the esophagus, colon, forestomach, mammary glands and lungs of experimental animals (Bianchini et al., “Allium Vegetables and Organosulfur Compounds: Do They Help Prevent Cancer?” Environmental Health Perspectives 109: 893-902, 2001, which is hereby incorporated by reference in its entirety). This study has suggested that allium vegetables and organosulfur compounds are possible cancer-preventative agents for humans. Without being limited by theory, it is contemplated that during food preparation, chewing and digestion, glucosinolates break down into compounds known as indoles and isothiocyanates, which are being studied for possible anti cancer effects, according to the National Cancer Institute. Accordingly, in some embodiments, a food product comprising a cruciferous vegetable and/or allium vegetable and butter (or butter and unsaturated oil) as described herein is recommended or provided to a subject who has cancer.

[0096] In some embodiments, the vegetables (such as cruciferous vegetables and/or allium vegetables as described herein) have been harvested at a time when the supply of fresh milk is at a deficit. For example, the vegetables can be harvested in a season when the supply of fresh milk is lower than the other seasons of the year. In some embodiments, the vegetables have been harvested in a time of year when the supply of fresh milk is within 20% of the lowest supply over the course of the seasons. For example, the vegetable can be harvested when the milk supply is about 20%, 15%, 10%, or 5% of the lowest supply, over the course of the seasons. For example, the vegetable can be harvested wen the milk supply is at the lowest over the course of the seasons.

[0097] Without being limited by theory, it is contemplated that deficit fluid milk production in the Southeastern United States typically occurs between July 15 and February 15, which coincides with the harvesting of broccoli, cauliflower (for example white cauliflower, cheddar cauliflower, or a mixture of cheddar and white cauliflower), bok choy, cabbage, collards, kale, onion, beets, carrots, lettuce, mustard, radishes, spinach, turnips, garlic, shallots, leeks and chives.

[0098] Without being limited by theory, it is contemplated that by flash-freezing and/or refrigerating vegetables and butter (the butter can optionally comprise unsaturated oil such as flaxseed oil as described herein) can stabilize production when the harvesting of the cruciferous and allium vegetables noted herein occurs when the milk supply is low. Accordingly, the vegetables and butter can be produced within a specified production quantity range over multiple seasons as described herein.

Methods of Making Sugar Slurry

[0099] In some embodiments, a method of making a sugar slurry is described. An acid whey containing lactose can be obtained from the method of making a dairy product as described herein. The method can further comprise fermenting the acid whey with a genetically engineered microbial organism to convert the lactose into prebiotic sugars, until substantially all of the lactose is converted into prebiotic sugars. The method further comprises concentrating the whey into the sugar slurry. The concentrated sugar slurry can be configured to be reconstituted by the addition of water.

[0100] FIG. 2A is a flow diagram illustrating a method of making a sugar slurry according to some embodiments herein. In some embodiments, an acid whey comprising lactose from cheese is obtained 205. The acid whey can be fermented with a genetically engineered microbial organism to convert the lactose into prebiotic sugars, until substantially all of the lactose is converted into prebiotic sugars 210. The acid whey can then be concentrated into sugar slurry configured to be reconstituted by the addition of water 215. The retentate of the sugar slurry can be used to make prebiotic sugar 220. The sugar slurry can also be filtered to separate bioengineered yeast from food grade prebiotic sugars 225. In some embodiments, a heat treatment, a high-temperature short time treatment, and/or a pasteurization can be applied to the prebiotic sugar slurry 230. In some embodiments, an inline UV sterilization can be applied 235.

[0101] FIG. 2B is a flow diagram illustration a method of making a sugar slurry according to some embodiments herein. In some embodiments, an acid whey 240 can be obtained. For example, the acid whey can be obtained from a method of making a dairy product as described herein. The acid whey can be used in a feedstock for anaerobic biomethane digester 241. The feedstock can comprise, consist essentially or, or consist of the acid whey. Thus, the method can be used in farm nutrient management land application system 242. In some embodiments, the acid whey 240 can undergo reverse osmosis 250. A retentate of the reverse osmosis can be obtained 251. The retentate can be used in a market- sugar based feedstock for prebiotic sugar synthesis via bioengineered yeast (for example, in a BEAUTIGUT system) to form a prebiotic sugar slurry 260. In some embodiments, the retentate can be disposed in a series of slow moving holding tubes and fermentation tanks with multiple injection ports for various pH and retention time and temperature specific bioengineered yeasts 262. In some embodiments, further cross flow membrane filtration can be performed following the prebiotic sugar synthesis to separate bioengineered yeast from food grade prebiotic sugars 264.The separated bioengineered yeast slurry can be recycled to sugar based feed stock in a holding tube 266. In some embodiments, a heat treatment, high temperature short time treatment, and/or pasteurization can be applied to the prebiotic sugar slurry 268. In some embodiments, an inline UV sterilization 272 can be applied to the prebiotic sugar slurry. Thus, food products can be made 274, for example, health food products such as value-added health food products. In some embodiments, inline UV sanitization/sterilization can be applied 270. As a result, this can be used as part of a farm nutrient management system 276.

[0102] In some embodiments, after reverse osmosis 250, a permeate is obtained 252. The permeate can be treated in an effluent pretreatment system 280. The product can then be routed to a municipal waste water treatment system 282.

[0103] In some embodiments, the method further comprises obtaining water from concentrating the whey into the sugar slurry. The method can also comprise reconstituting a dry product with the water obtained. As noted herein, the dry product can be selected from the group consisting of juice product, and dry enhanced carbohydrate powder drink, bullion, instant breakfast, instant coffee, powdered eggs, freeze-dried ice cream, freeze-dried quark, kashk, rice, wheat, evaporated milk, powdered milk, non-dairy creamer, instant oatmeal, instant mashed potatoes, instant noodles, instant soup, tarhana, or a combination of the listed items. [0104] In some embodiments, the sugar slurry is stable at 23 °C for at least two weeks. For example, the sugar slurry is stable at 23 °C for at least two weeks, three weeks, four weeks, six weeks, or more, including ranges between any two of the listed values, for example two to six weeks, two to four weeks, or three to four weeks.

[0105] In some embodiments, the sugar slurry is reconstituted. In some embodiments, the method can also comprise manufacturing a prebiotic condiment that comprises the sugar slurry. The sugar slurry can be used as a sweetener for a prebiotic condiment. Examples of suitable prebiotic condiments are described herein, for example a prebiotic condiment selected from the group consisting of catchup, mustard, mayonnaise, tomato sauce, spaghetti sauce, barbecue sauce, pizza sauce, and soup, or a combination of two or more of the listed items. In some embodiments, manufacturing the prebiotic condiment further comprises adding inulin, for example chicory root, and/or stevia. In some embodiments, manufacturing the prebiotic condiment does not comprise adding a sugar sweetener. In some embodiments, manufacturing the prebiotic condiment comprises adding turmeric curcumin. In some embodiments, manufacturing the prebiotic condiment does not comprise adding salt. In some embodiments, manufacturing the prebiotic condiment comprises adding a flavor additive. In some embodiments, manufacturing the prebiotic condiment comprises adding a salt reduction agent. In some embodiments, manufacturing the prebiotic condiment uses a small amount of salt or uses a reduced sodium equivalent.

[0106] In some embodiments, the method of making a sugar slurry further comprises providing the sugar slurry to one or more manufacturers and/or copackers for further processing and/or manufacturing. For example, the sugar slurry that is provided to the manufacturer can be an intermediate, and the manufacture can manufacture and/or process the intermediate into a final product comprising a sugar slurry that is suitable for consumption. In some embodiments, the food product produced by the method is in a form that is suitable for consumption (for example, packaged in individual units suitable for sale at a grocery store). In some embodiments, the form suitable for consumption is a prebiotic condiment as described herein.

[0107] In some embodiments, cheese can be made using sugars from acid whey (such as lactose), and/or sugars from other sources, such as sugar beets (which can be a source of sucrose, and are typically harvested in the fall) and/or com (which can be a source of fructose, and is typically harvested in the summer). Microbial organisms have been engineered to produce milk proteins such as casein and whey from sugars, for example engineered yeast produced by Perfect Day Foods. Examples of genetically engineered microbial organisms, for example fungi and/or bacteria that are engineered to produce casein and/or whey protein from sugar are described in PCT Pub. No. WO 2018/039632, which is hereby incorporated by reference in its entirety. Cheese can be made from the milk proteins alone, or in combination with liquid milk such as surplus milk and/or cream from the milk market. For example, it is contemplated that about 5 tankers of excess cream are produced each day by the Southeastern United States milk marker. It is contemplated that by using combinations of acid whey, available surplus milk, and seasonally available sugars, cheese production can be stabilized so as to produce cheese in a quantity within a specified production quantity range as described herein. In some embodiments, lactose from an acid whey and/or sucrose from sugar beets and/or fructose from corn is fermented with a genetically engineered microbial organism (e.g., yeast) to produce a dairy protein (e.g., casein and/or whey) 290. The dairy proteins can be fermented into a cheese 294. In some embodiments, the dairy proteins in combination with fresh 40% cream, fresh whole milk, nonfat dry milk powder, milk protein concentrate (MPC), whey protein concentrate (WPC), and/or ultra filtered (UF) fresh skim milk are fermented into cheese. In some embodiments, the dairy proteins in combination with fluid milk and/or cream are fermented into cheese. In some embodiments, a byproduct of fermenting the dairy products into cheese is acid whey comprising lactose. The method can be repeated, fermenting this lactose into dairy proteins using the genetically engineered microbial organism 290. Accordingly, the method can efficiently maintain production of the dairy product (e.g., a dairy product comprising, consisting essentially of, or consisting of the cheese), and thus can produce the dairy product within a specified production quantity range over multiple seasons.

Methods of Making Processed Cheese Products

[0108] In some embodiments, a method of making a processed cheese products comprises making the processed cheese product from sweet whey. The method can comprise obtaining a sweet whey from a cheese, such as cheddar or mozzarella. The method can comprise concentrating the sweet whey. The method can comprise combining the concentrated sweet whey with whey protein concentrate and/or ultrafiltered skim milk to produce a processed cheese product. In some embodiments, the sweet whey is obtained from a method of making a dairy product as described herein. In some embodiments, sweet whey is obtained from a method of making a dairy product as described by FIG. 1A and/or FIG. IB.

[0109] FIG. 3A is a flow diagram illustrating a method of making a processed cheese product according to some embodiments herein. In some embodiments, a sweet whey is obtained from a cheese 305, such as cheddar or mozzarella. For example, the cheese can be from a method of making a dairy product over multiple seasons as described herein. The sweet whey can be concentrated 310. The concentrated sweet whey can be combined with whey protein concentrate and/or ultrafiltered skim milk and/or natural cheese to produce a processed cheese product 315. In some embodiments, the natural cheese is obtained from a government storage facility, for example, a natural cheese that is at least 80%, 85%, 90%, or 95% of its useable shelf life.

[0110] FIG. 3B is a flow diagram illustrating a method of making a dairy product according to some embodiments herein. In some embodiments, a sweet whey 320 is provided. The sweet whey 320 can undergo reverse osmosis concentration. The reverse osmosis concentration can comprise removal of water through a cross flow membrane system 325. In some embodiments, retentate 330 can be used in food grade products 335 to make processed cheese (such as processed cheese food) 340. In some embodiments, the retentate 330 and/or food grade products 335 are combined with natural cheese 336 to make the processed cheese 340. The processed cheese can comprise, consist essentially of, or consist of whey protein concentrate, milk protein concentrate/UF skim, natural cheese, and/or preservatives 340. In some embodiments, natural cheese is obtained from a government storage facility, for example, a natural cheese that is at at least 80%, 85%, 90%, or 95% of its useable shelf life. In some embodiments, the natural cheese is from storage or from a surplus supply as described herein, for example from a government storage facility. The natural cheese can be at least 80%, 85%, 90%, or 95% of its useful shelf life as described herein. The natural cheese can be added, for example, in embodiments in which the dairy product comprises processed cheese. Methods of making processed cheese according to some embodiments can help stabilize the byproduct supply stream due to the long shelf life of the processed cheese product.

[0111] In some embodiments, after reverse osmosis 325, a permeate is obtained 350. The permeate can be treated in an effluent pretreatment system 355. The product can then be routed to a municipal waste water system 360.

[0112] In some embodiments, the method can further comprise adding freeze- thaw stabilizers to the cheese. In some embodiments, the sweet whey can be concentrated by reverse osmosis. In some embodiments, combining the concentrated sweet whey with whey protein concentrate and/or ultrafiltered skim milk to produce a processed cheese product can further comprise adding preservatives. In some embodiments, the method can further comprise adding inulin, for example chicory root fiber, to the dairy product.

[0113] In some embodiments, the method of making a processed cheese further comprises providing the processed cheese to a manufacturer or copacker for further manufacturing and/or processing. For example, the manufacturer or copacker can manufacture and/or process bulk processed cheese into consumer products.

[0114] In some embodiments, a cruciferous vegetable is boiled in the sweet whey 370. A cruciferous vegetable pastry product, for example a pizza crust (fresh or frozen) comprising the boiled cruciferous vegetables and sweet whey can be made 375. In some embodiments, the cruciferous vegetable (and therefore the cruciferous vegetable pastry product such as a pizza crust) comprises cauliflower.

[0115] In some embodiments, the cruciferous vegetable pastry product (such as pizza crust) comprises, consists essentially of, or consists of a blend, for example cruciferous vegetable and one or more of: bacon, barbecue (e.g., chicken, pork, and/or beef), chicken, pork, turkey, egg and bacon, egg and barbecue (e.g., chicken, pork, and/or beef), egg and chicken, egg and pork, and/or egg and turkey. In some embodiments, the cruciferous vegetable pastry product (such as pizza crust) blend further comprises one or more of a cream sauce, garlic, salt, chili peppers, cocoa powder, bacon fat, and/or olive oil. It is contemplated that roasting the cruciferous pizza crust at low temperatures reduces bitterness and the Sulphur taste in the product. In some embodiments, the cruciferous vegetable pastry product (such as pizza crust) further comprises butter. It is contemplated that the butter can be a substituted for cream cheese from conventional recipes. In some embodiments, the cruciferous vegetable pastry product (such as pizza crust) further comprises baking powder and/or coconut flour. Cruciferous vegetable pastry products such as pizza crusts comprising boiled cruciferous vegetable, boiled sweet whey, butter, coconut flour, and baking powder have been described as buttery, rich, and flaky. In some embodiments, the cruciferous vegetable pizza crust is roasted, or can be prepared for consumption by roasting, at a temperature range of between 80 °C to 200 °C. In some embodiments, the cruciferous vegetable pastry product is comprises, consists essentially of, or consists of a pizza crust (e.g., a deep dish pizza crust), a pizza (e.g., a deep dish pizza), a pie crust, a pie (e.g., a meat pie or a chicken pot pie), a dough, a dough ball, a bun (e.g., a hamburger or hot dog bun), a tortilla (e.g., a tortilla or a taco shell), a meat product (such as a burger, a chicken sandwich, a hot dog, or a meat pie), a biscuit, and a sandwich thin, a pesto twist, a biscuit, a cheese biscuit, a pancake, a hash brown, a waffle (fresh or frozen), a waffle batter, a flatbread, a taco, a burrito, or a combination of two or more of the listed items. In some embodiments, the cruciferous vegetable pastry product is frozen. In some embodiments, the cruciferous vegetable pastry product is fresh. For example, the pizza crust can be fresh or frozen. In some embodiments, the cruciferous vegetable pastry product further comprises an unsaturated oil, such as flaxseed oil. The cruciferous vegetable and/or sweet whey can comprise sulfhydryl groups that are bound to the unsaturated oil.

[0116] Without being limited by theory, it is contemplated that not all thiols have unpleasant odors. For example, furan-2-ylmethanethiol contributes to the aroma of roasted coffee, whereas grapefruit mercaptan, a monoterpenoid thiol, is responsible for the characteristic scent of grapefruit. The effect of grapefruit mercaptan is presently only at low concentrations. Pure mercaptan has an unpleasant odor. Furthermore, it is contemplated that furan-2-ylmethanehiol is an organic compound containing a furan substituted with a sulfanylmethyl group. It is a clear colorless liquid when pure, but it becomes yellow upon prolonged standing. It possesses the strong odor roasted coffee and has a bitter taste. It is a key component of the aroma of roasted coffee. It is also contemplated that synthetic variations and derivatives of natural terpenes and terpenoids also greatly expand the variety of aromas used in perfumery and flavors used in foods. Thus, boiling the cruciferous vegetable in sweet whey as described herein can inhibit or minimize unpleasant flavors associated with sulfur in cruciferous vegetables. However, in some embodiments, products such as cruciferous vegetables and/or cruciferous vegetable pastry products comprise one or more thiols that can enhance flavor and/or odor, for example, furan-2-ylmethanethiol as described herein.

[0117] In some embodiments, the cruciferous vegetable can be frozen prior to boiling the cruciferous vegetables in the sweet whey (or sweet whey and chicken stock). In some embodiments, the mixture of cruciferous vegetable and sweet whey is frozen after the cruciferous vegetable is boiled in sweet whey.

[0118] The method of some embodiments further comprises adding cheese whey to soil (as a soil additive). It is noted that cheese whey can lower soil pH, which can make soil amenable to vegetable growing. For example, many vegetables grow better in slightly acidic soil (e.g. cauliflower is frequently recommended to be grown at a pH of 6.5 to 6.8). In some embodiments, the cheese whey comprises phosphorus, and thus, upon addition to the soil, increases soil phosphorus levels.

Methods of Making Protein Food Products

[0119] In some embodiments, a method of making a protein food product, such as peanut butter, sun butter, cashew butter, almond butter, tofu, hummus, carbohydrate product, liquid egg product, or a combination of two or more of the listed items is described. The method can comprise obtaining at least one of nuts, legumes, or egg product. The method can comprise obtaining inulin, for example chicory root fiber. The method can further comprise combining the nuts, legumes, and/or egg product and the inulin. In some embodiments, the method further comprises combining turmeric curcumin with the nuts, legumes and/or egg product and inulin. In some embodiments, the method further comprises combining an unsaturated oil, such as flaxseed oil, with the nuts, legumes, and/or egg product. In some embodiments, the nuts or legumes comprise peanuts, sunflower seeds, cashews, almonds, chick peas, soybeans, or a combination of two or more of the listed items. In some embodiments, the method comprises combining an unsaturated oil, such as flaxseed oil, with the nuts, legumes, and/or egg product, but does not comprise combining the inulin with the nuts, legumes, and/or egg product. In some embodiments, the method comprises combining an unsaturated oil, such as flaxseed oil, with the egg product, in order to produce a liquid egg product comprising unsaturated oil and egg product. In some embodiments, the unsaturated oil comprises flaxseed oil, linseed oil and/or olive oil. In some embodiments, the unsaturated oil comprises omega-3 fatty acids, omega-6 fatty acids, and/or omega-9 fatty acids. In some embodiments, sulfhydryl groups on amino acids in proteins from the nuts, legumes and/or egg product (such as methionine and/or cysteine) form bonds with the unsaturated oil. For example, in some embodiments, a method of making prebiotic peanut butter comprises obtaining peanuts and chicory root fiber, and combining the peanuts with the chicory root fiber. Thus, the protein food product can comprise unsaturated oil bound to sulfhydryl groups on proteins. These unsaturated oil bound to sulfhydryl groups can offer health advantages, for example improving the water solubility of the unsaturated oils to facilitate their delivery to cells as described herein. In some embodiments, the unsaturated oil is combined with the nuts, legumes, and/or egg product and inulin, for example chicory root fiber, through a venturi valve. In some embodiments, the unsaturated oil is combined with the liquid egg product (with or without inulin) through a venturi valve. The unsaturated oil can comprise, consist essentially of, or consist of, flaxseed oil. In some embodiments, the protein food products further comprises a sugar slurry as described herein. As such, in some embodiments, the method comprises obtaining a prebiotic sugar slurry from a method of making a sugar slurry as described herein, and combining the prebiotic sugar slurry with the nuts or legumes described herein. The nuts or legumes can also be combined with inulin, such as chicory root fiber. In some embodiments, for example, if the protein food product comprises an egg product, the protein food product is selected from the group consisting of: Caesar salad, hollandaise or Beamaise sauce, mayonnaise, meringue, eggnog, ice cream, egg- fortified beverages, or a combination of two or more of the listed items.

[0120] In some embodiments, the method further comprises recommending a protein food product as described herein (such as peanut butter) for a subject suffering from a disease or disorder, including cancer, arteriosclerosis, stroke, heart attack, stomach ulcer, prostate problem, eczema, arthritis and immune deficiency. In some embodiments, the prebiotic functions of inulin, for example chicory root fiber, can reduce propionic acid, which in turn reduces inflammation in the brain tissue and reduces symptoms of autism among young and preteen children.

[0121] In some embodiments, the method of making a protein food product further comprises providing the protein food product to one or more manufacturers and/or copackers for further manufacturing and/or processing. For example, the protein food product that is provided to the manufacturer can be an intermediate, and the manufacture can manufacture and/or process the intermediate into a final product that is suitable for consumption. In some embodiments, the food product produced by the method is in a form that is suitable for consumption (for example, packaged in individual units suitable for sale at a grocery store). In some embodiments, the form suitable for consumption is a protein food product as described herein, for example peanut butter, sun butter, cashew butter, almond butter, tofu, and/or hummus, or a product comprising one or more of the listed items. In some embodiments, for example, if the protein food product comprises an egg product, the form suitable for consumption is selected from the group consisting of: Caesar salad, hollandaise or Beamaise sauce, mayonnaise, meringue, eggnog, ice cream, egg-fortified beverages, or a combination of two or more of the listed items. In some embodiments, for example if the protein food product comprises liquid egg and flaxseed oil, the form suitable for consumption is selected from the group consisting of: mayonnaise a sauce, a baked good, a confection, pasta (e.g., noodles), a nutritional beverage or bar, prepared foods, or a combination of two or more of the listed items.

Methods of Making Cruciferous Vegetable Pastry Product

[0122] It is contemplated herein that cruciferous vegetable pastry products such as frozen cruciferous vegetable pizza crust can combine dairy products (for example sweet whey, which typically is in excess in the spring) produced according to methods described herein with cruciferous vegetables (typically harvested in the fall) as described herein to produce the cruciferous vegetable pastry products within a specified production quantity range over multiple seasons, even when the supply of fresh milk varies by at least 40% over the course of the seasons. For example, fresh or frozen cruciferous vegetables can be boiled in sweet whey and then frozen (for example alone or as part of a cruciferous vegetable pastry product as described herein), or can be provided to consumers as a cruciferous vegetable pastry product. Furthermore, cruciferous vegetable pastry products can offer health benefits as part of a low-carbohydrate, high-fat ketogenic diet, such as weight loss, improved muscle mass, and reduced risk or symptoms of diabetes. In some embodiments, a method of making a cruciferous vegetable pastry product is described. The method can comprise boiling a cruciferous vegetable in sweet whey. The method can comprise producing a cruciferous vegetable pastry product such as frozen cruciferous vegetable pizza crust from the boiled cruciferous vegetable. The cruciferous vegetable pastry product can also comprise boiled sweet whey. The cruciferous vegetable pastry product can be frozen, either after it is made, or at the time that it is made. In some embodiments, the sweet whey is obtained from a method of making a dairy product as described herein. In some embodiments, the cruciferous vegetable is harvested in a first season (for example fall), and frozen. The sweet whey can be obtained or made in a second season that is different from the first season (for example spring). The cruciferous vegetable can then be boiled in the sweet whey. Since the cruciferous vegetable pastry product can then be frozen, it is contemplated that the cruciferous vegetable pastry product is produced in a quantity within the specified production quantity range over the course of multiple seasons, even when the supply of fresh milk varies by at least 40% over the course of the seasons. For example, by combining a surplus of dairy (which can be used to make sweet whey), with a cruciferous vegetable that is obtained in surplus in a different season, and then frozen to be used as needed at a desired time. In some embodiments, the cruciferous vegetable pastry product comprises, consists essentially of, or consists of a pizza crust (e.g., a deep dish pizza crust), a pizza (e.g., a deep dish pizza), a pie crust, a pie (e.g., a meat pie or a chicken pot pie), a dough, a dough ball, a bun (e.g., a hamburger or hot dog bun), a tortilla (e.g., a soft tortilla or a taco shell), a flatbread, a biscuit, and a sandwich thin, a pesto twist, a biscuit, a cheese biscuit, a pancake, a hash brown, a waffle (fresh or frozen), a waffle batter, or a combination of two or more of the listed items. The pizza crust can be fresh and/or frozen. In some embodiments, the cruciferous vegetable pastry product (such as a pizza crust, a pizza, a pie, a dough, a dough ball, a biscuit, and a sandwich thin, a pesto twist, a biscuit, a cheese biscuit, a pancake, a waffle (fresh or frozen), a waffle batter, and/or a hash brown) further comprises chicken (e.g., chicken breast) and/or beef. In some embodiments, the cruciferous vegetable pastry product (such a pizza crust, a pizza, a pie, a dough, a dough ball, a biscuit, and a sandwich thin, a pesto twist, a biscuit, a cheese biscuit, a pancake, a waffle (fresh or frozen), a waffle batter, and/or a hash brown) further comprises barbeque, for example, barbeque pork, beef, and/or chicken. In some embodiments, the cruciferous vegetable pastry product further comprises an unsaturated oil, such as flaxseed oil. The cruciferous vegetable and/or sweet whey can comprise sulfhydryl groups that are bound to the unsaturated oil. It is further contemplated that the sweet whey can have anti-fungal properties which further contributes to the preservation of the cruciferous vegetable. Furthermore, it has been observed that boiling cruciferous vegetables in sweet whey can improve the flavor of these products by inhibiting, minimizing, or ablating sulfur flavors associated with the cruciferous product.

[0123] In some embodiments, the method of making a cruciferous vegetable pastry product comprises boiling the cruciferous vegetables in sweet whey. In some embodiments, the cruciferous vegetable pastry product is fresh or frozen. In some embodiments, the cruciferous vegetable pastry product comprises one or more of a pizza crust (e.g., a deep dish pizza crust), a pie crust, a pie (e.g., a meat pie or a chicken pot pie) a dough, a dough ball, a bun (e.g., a hamburger or hot dog bun), a flatbread, a tortilla (e.g., a soft tortilla or a taco shell), a biscuit, a sandwich thin, a cheese biscuit, a pancake, a waffle (fresh or frozen), a waffle batter, hash brown, and/or a bread. In some embodiments, the cruciferous vegetable pastry product comprises one or more of a pizza crust, a dough, a dough ball, a biscuit, and/or a sandwich thin. In some embodiments, the cruciferous vegetable pastry product is frozen.

[0124] In some embodiments, the cruciferous vegetables are selected form the group consisting of broccoli, cauliflower (for example, white cauliflower, cheddar cauliflower or a mixture of white and cheddar cauliflower), cabbage, kale, Brussels sprouts, turnips, bok choy, mustard, and kohlrabi, artichoke, or two or more of the listed items. In some embodiments the method can further comprise freezing the cruciferous vegetables. In some embodiments, the method further comprises making the boiled cruciferous vegetables into a cruciferous vegetable pastry product. In some embodiments, the cruciferous vegetable pastry product is a pizza crust. In some embodiments, the pizza crust further comprises at least one of bacon, barbecue, chicken, pork, turkey, egg bacon, egg barbecue, egg chicken, egg pork, and egg turkey. In some embodiments, the pizza crust further comprise at least one of cream sauce, garlic, salt, chili peppers, cocoa powder, bacon fat, and olive oil. In some embodiments, the sweet whey during boiling) is part of a mixture of sweet whey and chicken stock.

[0125] In some embodiments, the method of making the cruciferous vegetable pastry product comprises boiling the cruciferous vegetable or vegetables in a mixture of sweet whey and a chicken stock. In some embodiments, the cruciferous vegetable pastry product comprises, consists essentially of, or consists of cruciferous vegetable and chicken breast. It is noted that flavors from boiling in chicken stock can complement the chicken breast in the crust.

[0126] In some embodiments, the cruciferous vegetable is selected form the group consisting of broccoli, cauliflower (for example, white cauliflower, cheddar cauliflower, or a mixture of white and cheddar cauliflower), cabbage, kale, Brussels sprouts, turnips, bok choy, mustard, and kohlrabi, artichoke, or two or more of the listed items. In some embodiments the method further comprises freezing the cruciferous vegetables. The cruciferous vegetables can be frozen before and/or after boiling. For example, in some embodiments, the method comprises making the boiled cruciferous vegetables into a cruciferous vegetable pastry product. In some embodiments, the cruciferous vegetable pastry product comprises, consists essentially of, or consists of a pizza crust. The pizza crust can be frozen. In some embodiments, the cruciferous vegetable pastry product (such as a pizza crust) further comprises at least one of bacon, barbecue, chicken, pork, turkey, egg and bacon, egg and barbecue, egg and chicken, egg and pork, or egg and turkey. In some embodiments, the cruciferous vegetable pastry product (such as a pizza crust) further comprises at least one of cream sauce, garlic, salt, chili peppers, cocoa powder, bacon fat, and/or olive oil.

[0127] In some embodiments, a calcium fortified prebiotic frozen cruciferous vegetable pizza crust is described. The pizza crust comprises, consists essentially of, or consists of cauliflower (for example, white cauliflower, cheddar cauliflower, or a mixture thereof), flaxseed oil, butter, cheese whey, eggshell powder, and inulin. In some embodiments, C0₂ (for example as part of sparking water) can be added to enhance the texture of the pizza crust.

[0128] Without being limited by theory, cheese whey has been observed to be a fungicide and thus can allow the growth of cruciferous vegetables in certain climates, such as Appalachian region, that may be prone to damage of cruciferous vegetables by fungus (examples of fungi that may cause damage include, but are not limited to Leptosphaeria maculans, Leptosphaeria maculans, Fusarium or Pythium species, Hyaloperonospora parasitica, Alternaria species, and/or Erysiphe cruciferarum). It is also contemplated that the nutritional value of frozen food can be as good as, and in some instances higher than, the nutritional values of fresh foods. For example, it has been observed that there can even be a decrease in nutritional value when fresh food is stored for periods of time.

[0129] In some embodiments boiling cruciferous vegetables in sweet whey and/or freezing the boiled cruciferous vegetable stabilizes production by balancing the production of dairy and cruciferous vegetables. A cruciferous vegetable pizza crust not only preserves the products for steady supply but also incorporates dairy and cruciferous vegetable into a single product. Without being limited by theory, boiling cauliflower in concentrated cheddar or mozzarella cheese sweet whey reduces the sulfur taste that is typically associated with cauliflower, therefore making the boiled cruciferous vegetable more palatable to consumers. Thus, in some embodiments, the cruciferous vegetable pastry product is produced in a quantity within a specified production quantity range over the course of seasons, even when the supply of fresh milk varies by at least 40% over the course of the seasons.

[0130] In some embodiments, the method of making a cruciferous vegetable pastry product (such as pizza crust) further comprises adding egg shell powder. The egg shall powder can enrich the cruciferous vegetable pastry product for calcium. Notably, egg shell powder, which may be a byproduct of shelling operations, has been found to be 64% more digestible than other forms of calcium such as coral. It is contemplated that egg shell powder can prevent degenerative diseases such as osteoporosis and is more digestible than other forms of calcium such as coral. In some embodiments, the method of making a cruciferous pizza crust does not comprise adding egg shell powder.

[0131] In some embodiments, the method of making a cruciferous vegetable pastry product (such as a pizza crust) comprises mixing a cheese product, cruciferous vegetables, peanut powders, tree nut powders, eggs, flaxseed oil, and other healthy foods and super foods, such that sulfhydryl groups of the dairy product and the cruciferous vegetables are bound to the unsaturated fatty acid of the oils. In some embodiments, the cruciferous vegetable pastry product is suitable for a ketogenic diet (for example, being lower in caloric content than a corresponding product containing conventional flour). The cruciferous vegetable pastry product may be referred to as“ketogenic” and may comprise, consist essentially of, or consist of a pizza crust (e.g., a deep dish pizza crust), a pizza (e.g., a deep dish pizza), a pie crust, a pie (e.g., a meat pie or a chicken pot pie), a dough, a dough ball, a bun (e.g., a hamburger or hot dog bun), a tortilla (e.g., a soft tortilla or a taco shell), a flatbread, a biscuit, and a sandwich thin, a pesto twist, a biscuit, a cheese biscuit, a pancake, a waffle (fresh or frozen), a waffle batter, a hash brown, or a combination of two or more of the listed items. The cruciferous vegetable pastry product may be fresh or frozen.

Compositions and Food Products

[0132] The compositions of some embodiments herein can comprise, consist essentially of, or consist of foods, dairy products, dry products, carbohydrate products, protein food products, sugar slurries, egg products, prebiotic condiments, or two or more of the listed items. As such, wherever a“composition” and/or“food product” is described herein, unless stated otherwise, any of the listed compositions is contemplated. In some embodiments, the composition is comprised by, or is a dairy product, protein food product, and/or carbohydrate product as described herein. In some embodiments, the composition can be obtained from the method of making a dairy product or protein food product as described herein.

[0133] In some embodiments, a composition is described. The composition can comprise a sulfhydryl group and an oil as comprising an unsaturated fatty acid as described herein. The sulfhydryl group can be bound to the unsaturated fatty acid. As noted herein, the dairy product can be selected from the group consisting of processed cheese product, quark, mozzarella, cheddar, yogurt, pudding mix, pudding snack, smoothie, high protein whey concentrate, granola bar, chocolate, protein bar, wafer bar, jet puffed whipped frozen product, salad dressing, vegetable dip, dairy spread, feta, cream cheese, ultrafiltered (UF) milk-based white cheese, cheese cracker, frozen snack, Mediterranean style cheese in brine, doughnut, cupcake, pastry, confection, candy, cookie, frozen whipped topping, shredded cheese, slushy drink, protein meal replacement shake, mayonnaise, mustard, wing sauce, BBQ sauce, tartar sauce, salad topping, cannoli, pasta with cheese, gluten-free pasta with cheese, gelatin, fudge bar, sugar-free flavor coating, pie, chocolate cream pie, lemon meringue pie, cheesecake, key lime pie, turtle pie, cake, high protein low sugar cake, or a combination of two or more of the listed items.

[0134] In some embodiments, the composition is a food product comprising, consisting essentially or, or consisting of sulfur-rich vegetables and butter and/or unsaturated oil, as described herein. The butter can optionally comprise an unsaturated oil as described herein, such as flaxseed oil. The sulfur of the vegetables can be bound to the unsaturated oil as described herein. In some embodiments, the composition comprising the butter and vegetables is refrigerated and/or flash-frozen. In some embodiments, the butter (and unsaturated oil, if present) is combined with an anti-inflammatory herb, such as turmeric curcumin, a flavor additive, and/or a salt reduction agent prior to flash-freezing and/or refrigeration. It is contemplated that the turmeric curcumin can enhance flavor, and permit reduced sodium content in the butter. The sulfur-rich vegetable can comprise, consist essentially of, or consist of a cruciferous vegetable, an allium vegetable, or a combination of these. In some embodiments, the composition is a food product comprising, consisting essentially or, or consisting of a protein food such as a meat, fish, legume, or egg, and butter and/or unsaturated oil, as described herein.

[0135] In some embodiments, the composition comprises, consists essentially of, or consists of goat milk and/or goat milk protein powder. The goat milk can comprise a sulfhydryl group.

[0136] In some embodiments, the composition as described herein is used in inhibiting inflammation in a subject. In some embodiments, the composition as described herein is recommended to or provided to a subject having an inflammatory disease. In some embodiments, any of the products described herein can be recommended to subjects suffering from a disease or disorder selected from the group consisting of inflammation, cancer, arteriosclerosis, stroke, heart attack, stomach ulcer, prostate problem, eczema, arthritis and immune deficiency, or two or more of the listed items. Without being limited by theory, it is contemplated that prebiotic functions of inulin, for example chicory root fiber, can reduce propionic acid, which in turn can reduce inflammation in the brain tissue. As such, without being limited by theory, it is contemplated that compositions according to some embodiments, can reduce symptoms of autism among young and preteen children. In some embodiments, the composition is for use in a subject with ASD. In some embodiments, any of the products described herein can be for use in alleviating the symptoms of, ameliorating, treating, delaying the onset, or preventing a disease or disorder as described herein. Dairy Products

[0137] In some embodiments, the composition comprises, consists essentially of, or consists of a quark. As such, the composition can be a dairy product. The quark can comprise the sulfhydryl group. The composition can also comprise a freeze-thaw stabilizer. In some embodiments, the quark can be either sweetened quark or savory quark. In some embodiments, the composition can further comprise a prebiotic sugar. In some embodiments, the composition comprises inulin, for example chicory root fiber, that comprises the prebiotic sugar.

Sugar Slurry

[0138] In some embodiments, the composition comprises a sugar slurry, which comprises an acid whey, a prebiotic sugar and an engineered microbial organism. In some embodiments, the sugar slurry can be substantially free of scorching. The sugar slurry as described herein can be configured to be reconstituted. The sugar slurry can also be configured to be reconstituted upon the addition of water. In some embodiments, the sugar slurry is made according to a method as described herein, for example a method of FIG. 2A and/or 2B. In some embodiments, the sugar slurry is substantially free of lactose. Without being limited by theory, it is contemplated that sugar slurries comprising prebiotic sugars, but substantially free of lactose, can be tolerated and used by populations in which lactose intolerance is prevalent, for example, in tropical regions of the world.

[0139] In some embodiments, the sugar slurry can be configured to be reconstituted by using water. In some embodiments, the sugar slurry as described herein can be stable at 23 °C for at least two weeks. For example, the slurry can be stable for at least two weeks, three weeks, four weeks, or even five weeks or more, including ranges between any two of the listed values, for example 2-5 weeks.

Protein Food Products

[0140] In some embodiments, the compositions comprising, consisting essentially of, or consisting of protein food products are described. Example protein food products include peanut butter, sun butter, almond butter, hummus, tofu, or combinations of two or more of the listed items. The protein food product can comprise fish, poultry, meat, nuts, legumes, and/or an egg product, and an unsaturated oil as described herein. The sulfhydryl group of the protein food product can be part of a methionine or cysteine. In some embodiments, the nuts or legumes are selected from the group consisting of peanuts, cashews, almonds, sunflower seeds, chickpeas and soybeans, or a combination of two or more of the listed items. In some embodiments, the nuts or legumes comprise, consist essentially of, or consist of peanuts, and the protein food product is peanut butter. In some embodiments, the protein food product comprises an egg product. In some embodiments, the protein food product (such as peanut butter) further comprises inulin, for example chicory root fiber. In some embodiments, the protein food product does not comprise added sugar and/or does not comprise added sweetener. In some embodiments, the protein food products comprise turmeric curcumin and is substantially free of sodium. In some embodiments, the protein food product comprises a flavor additive. In some embodiments, the protein food product comprises a salt reduction agent. In some embodiments, the protein food product comprises a small amount of salt or a reduced sodium equivalent. In some embodiments, the protein food product is substantially free of glucose and fructose. In some embodiments, the protein food product comprises inulin, for example chicory root fiber, and/or stevia and is substantially free of glucose and fructose. As noted herein, the protein food product can be substantially free of glucose and fructose when it contains no appreciable amounts of glucose and fructose, that any glucose and fructose present would not have any appreciable biological effects (such as digestive metabolic, and or immunological) on the subject. If additional numerical values are of interest, in some embodiments, the protein food product comprises no more than 5% glucose and fructose by weight or volume, for example, no more than 4%, 3%, 2%, 1%, 0.5%, 0.2%, or 0.1 % glucose and fructose by weight. In some embodiments, the protein food product comprises flaxseed oil. In some embodiments, the composition comprises a sugar slurry comprising a prebiotic sugar. Without being limited by theory, it is contemplated that protein foods as described herein (such as fish, poultry, meats, eggs, nuts, and/or legumes) are not only involved in building and maintaining healthy skin, hair and nails, but also provide a dietary sources of sulfur. Cysteine and methionine, two sulfur- containing amino acids in these foods, can serve as sulfur sources for the body’s cells. While the majority of amino acid sulfur is needed for making protein, it also serves as a cofactor for certain enzymes. [0141] In some embodiments, the protein food product comprises a liquid egg product and flaxseed oil. The liquid egg product can comprise sulfhydryl groups (for example, on cysteines and methionines of egg proteins). The sulfhydryl groups can be bound to the flaxseed oil as described herein. In some embodiments, the protein food product comprising liquid egg and flaxseed oil is used to manufacture, or is comprised by mayonnaise a sauce, a baked good, a confection, pasta (e.g., noodles), a nutritional beverage or bar, or prepared foods.

[0142] In some embodiments, a method of making a dairy product as described further comprises making a protein food product as described herein. In some embodiments, the method of making a dairy product comprises adding an unsaturated oil as described herein. The unsaturated oil can also be used in making the protein food product.

Prebiotic Condiments

[0143] In some embodiments, the composition comprises, consists essentially of, or consists of a prebiotic condiment. The prebiotic condiment can be selected from the group consisting of: ketchup, mustard, mayonnaise, tomato sauce, spaghetti sauce, barbecue sauce, pizza sauce, soup, and peanut butter. In some embodiments, the prebiotic condiment can further comprise turmeric curcumin. In some embodiments, the prebiotic condiment is substantially free of sodium. In some embodiments, the prebiotic condiment comprises inulin, for example chicory root fiber, and the chicory root fiber comprises the prebiotic sugar.

[0144] In some embodiments, the prebiotic condiment comprises inulin, for example chicory root fiber, and stevia. When the prebiotic condiment comprises inulin, for example chicory root fiber, and stevia, the prebiotic condiment can be substantially free of glucose and fructose.

Egg Products

[0145] “Egg product” as used herein, has its ordinary and customary meaning as would be understood by one of skill in the art in view of this disclosure. It refers to eggs that are removed from their shells for processing. The processing can include breaking eggs, filtering, mixing, stabilizing, blending, pasteurizing, cooling, freezing or drying, and/or packaging. It is contemplated herein that egg products comprise proteins that comprise sulfhydryl groups, for example on cysteine and methionine amino acids. In some embodiments, a protein food product as described herein comprises an egg product and an unsaturated oil as described herein. The unsaturated oil can be bound to sulfhydryl groups of the egg product.

[0146] An egg product of some embodiments comprises, consist essentially of, or consist of whole eggs (apart from shells), yolks, whites, portions thereof, and combinations thereof. Suitable egg products can be in a liquid, frozen and/or dried form, for example fresh eggs, powdered eggs, egg proteins, or a combination of two of more of the listed items. The eggs can be added to compositions described herein. In some embodiments, a carbohydrate product or protein food product as described herein comprises eggs. For example, in some embodiments, a carbohydrate product, such as a pastry, comprises fresh eggs, powdered eggs, and/or egg proteins. For example, in some embodiments, a protein food product such as peanut butter comprises fresh eggs, powdered eggs, and/or egg proteins. The eggs (for example fresh eggs, powdered eggs, egg proteins or another egg-based product) can comprise sulfhydryl groups, which can bind to unsaturated oils as described herein. In some embodiments, the egg product is pasteurized. By way of example, the egg product can be pasteurized by heating the it to a specified temperature for a specified period of time.

[0147] In some embodiments, a composition or food product (such as a dairy product, protein food product, carbohydrate, or prebiotic condiment) as described herein further comprises an egg product. In some embodiments, the egg product is comprised by, or is used in the manufacture of a food product such as a as Caesar salad, hollandaise or Bearnaise sauce, mayonnaise, meringue, eggnog, ice cream, or egg-fortified beverages.

Cruciferous Vegetable Pastry Products

[0148] In some embodiments, a cruciferous vegetable pastry product is described. The cruciferous vegetable pastry product can comprise one or more cruciferous vegetables as described herein. The cruciferous vegetable pastry product can further comprise boiled sweet whey. As described herein, it is contemplated that boiling in sweet whey can improve the flavor of cruciferous vegetable products, for example by inhibiting sulfur flavors. As such, the cruciferous vegetable and the sweet whey can be boiled. It noted that boiled cruciferous vegetables and sweet whey are chemically distinct from non-boiled cruciferous vegetables and sweet whey, for example possessing denatured proteins, and/or bonds between components of the sweet when and components of the cruciferous vegetable. In some embodiments, the cruciferous vegetable pastry product comprises, consists essentially of, or consists of a pizza crust (e.g., deep dish), a pizza (e.g., deep dish), a pie crust, a pie (e.g., a meat pie or a chicken pot pie), a dough, a dough ball, a biscuit, a bun (e.g., a hamburger or hot dog bun), a tortilla (e.g., a soft tortilla or a taco shell), a flatbread, a sandwich thin, a pesto twist, a biscuit, a cheese biscuit, a pancake, a waffle (fresh or frozen), a waffle batter, a hash brown, or a combination of two or more of the listed items. The cruciferous vegetable pastry product can be frozen or fresh. In some embodiments, the cruciferous vegetable pastry product is frozen. In some embodiments, the cruciferous vegetable pastry product is fresh. In some embodiments, the cruciferous vegetable pastry product comprises, consists essentially of, or consists of a frozen pizza crust. In some embodiments, the cruciferous vegetable pastry product comprises chicken stock. In some embodiments, the cruciferous vegetable pastry product comprises chicken stock and/or chicken breast. In some embodiments, the cruciferous vegetable pastry product comprises barbeque (for example, chicken, pork, and/or beef). In some embodiments, the cruciferous vegetable pastry product is frozen. In some embodiments, the cruciferous vegetable pastry product is a frozen pizza crust comprising cruciferous vegetable and chicken (such as chicken breast). In some embodiments, the cruciferous vegetable pastry product further comprises an unsaturated oil, such as flaxseed oil. The cruciferous vegetable and/or sweet whey can comprise sulfhydryl groups that are bound to the unsaturated oil.

[0149] In some embodiments, the cruciferous vegetable pastry product is fresh. In some embodiments, the cruciferous vegetable pastry product is frozen. In some embodiments, the cruciferous vegetable pastry product further comprises barbeque, and/or beef. For example, the cruciferous vegetable pastry product can comprise, consists essentially of, or consist of a fresh or frozen fathead pizza crust (e.g., deep dish), pizza (e.g., deep dish), pie crust, pie (e.g., meat pie or chicken pot pie), dough, dough ball, bun (e.g., a hamburger or hot dog bun), a tortilla (e.g., a tortilla or a taco shell), a flatbread, biscuit, sandwich thin, pesto twist, biscuit, cheese biscuit, pancake, a waffle (fresh or frozen), a waffle batter, hash brown, or combination of two or more of the listed items. For example, the cruciferous vegetable pastry product can be a fresh or frozen cauliflower pizza crust, pizza, dough, dough ball, biscuit, or sandwich thin. For example, the cruciferous vegetable pastry product can be a fresh or frozen chicken and cruciferous vegetable pizza crust, pizza, dough, dough ball, biscuit, or sandwich thin. For example, the cruciferous vegetable pastry product can be a fresh or frozen cruciferous vegetable and bacon pizza crust pizza, dough, dough ball, biscuit, or sandwich thin. For example, the cruciferous vegetable pastry product can be a fresh or frozen cruciferous vegetable and turkey pizza crust, pizza, dough, dough ball, biscuit, or sandwich thin. For example, the cruciferous vegetable pastry product can be a fresh or frozen cruciferous vegetable and pork pizza crust, pizza, dough, dough ball, biscuit, or sandwich thin.

[0150] “Cruciferous Vegetable Pizza Crust” as used herein, has its ordinary and customary meaning as would be understood by one of skill in the art in view of this disclosure. It refers to pizza crust comprising cruciferous vegetables, for example comprising boiled cruciferous vegetables and boiled sweet whey as described herein.

[0151] The cruciferous vegetables can be selected from the group consisting of broccoli, white cauliflower, cheddar cauliflower, cabbage, kale, Brussels sprouts, turnips, bok choy, mustard, and kohlrabi, artichoke, or two or more of the listed items. The sweet whey can comprise, consist essentially of, or consist of cheddar sweet whey and/or white cheese (such as mozzarella) sweet whey. In some embodiments, the cruciferous vegetable pizza crust can further comprise at least one of: bacon, barbecue, chicken, pork, turkey, egg bacon, egg barbecue, egg chicken, egg pork, and egg turkey. In some embodiments, the cruciferous vegetable pizza crust can further comprise at least one of: cream sauce, garlic, salt, chili, peppers, cocoa powder, bacon fat or olive oil.

[0152] “Ketogenic” (for example a“ketogenic cruciferous pastry product,” or a “ketogenic pastry product”) as used herein, has its ordinary and customary meaning as would be understood by one of skill in the art in view of this disclosure. It refers to a bakery product that is suitable for a ketogenic diet, for example by having a limited caloric content. In some embodiments, a ketogenic product (such as a cruciferous vegetable pastry product or ketogenic pastry product as described herein) comprises a dairy product as described herein. The ketogenic product can further comprise one or more of an unsaturated oil as described herein, a legume flour (such as soy flour or almond flour) as described herein, a cruciferous vegetable as described herein, an egg, and/or meat such as chicken or beef from dairy cows. In some embodiments, a ketogenic product (such as a cruciferous vegetable pastry product) is made from cheese, vegetables, peanut powders, tree nut powders, eggs, and/or flaxseed oils. In some embodiments, the ketogenic product comprises other healthy foods and super foods. In some embodiments, fatty acids of unsaturated oils are bound to the sulfhydryl groups of cruciferous vegetables and/or dairy products of the as described herein. In some embodiments, a“ketogenic” food product comprises fat and protein, but lower carbohydrates than a comparable food product. For example, a“ketogenic” pizza crust can comprise fat and protein, but comprises lower carbohydrates than a conventional pizza crust, for example, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, or 90% lower carbohydrates. In some embodiments, a ketogenic pizza crust comprises more fat than a conventional pizza crust, for example at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or 100% more fat. It is contemplated that producing ketogenic food products using surplus fat-rich products such as butter or cheese, in combination with flavor and nutrition-enhancing components such as cruciferous vegetables as described herein provides added nutritional value to consumers and can fill a previously unfilled niche for healthy, value-added products produced by ingredients local to the market. In some embodiments, the ketogenic product is fresh. In some embodiments, the ketogenic product is frozen.

[0153] In some embodiments, the ketogenic product comprises at least one of a legume flour (e.g., flaxseed flour, almond flour, soy flour, and/or coconut flour), a dairy product (e.g., butter and/or cheese), and an egg. The ketogenic product can further comprise an unsaturated oil (e.g., flaxseed oil, coconut oil, saltwort oil, and/or olive oil). Sulfur groups of the legume flour can be bound to the unsaturated oil via sulfhydryl bonds. In some embodiments, the ketogenic product comprises a pastry product, dough, and/or a baked good, such as a bun or crust. By way of example, sulfur groups of the dairy product (e.g., cheese) and/or legume flour (e.g., nuts) can be bound to an unsaturated oil of flaxseed flour or oil, coconut flour or oil, or olive oil. In some embodiments, the ketogenic product is frozen. In some embodiments, the ketogenic product comprises a cruciferous vegetable as described herein. In some embodiments, the ketogenic product comprises a cruciferous vegetable pastry product as described herein. In some embodiments, the ketogenic product comprises a cruciferous vegetable as described herein (e.g., cauliflower, spinach, kale or bok choy) as a burger garnish, pie or biscuit ingredient, pizza topping, or cracker ingredient. In some embodiments, the ketogenic product comprises a meat product (such as a burger, a chicken sandwich, a hot dog, or a meat pie). In some embodiments, the ketogenic product comprises a meat product comprising beef from a dairy cow and a cruciferous vegetable as described herein, for example as part of burger patty, hot dog, pizza meat, or pie (e.g. pie containing meat from dairy cows and the cruciferous vegetable). In some embodiments, the ketogenic product comprises a dairy product, for example a cheese produced according to a method described herein. The ketogenic product can further comprise an unsaturated oil (e.g., saltwort oil, coconut oil, saltwort oil, and/or olive oil). Sulfur groups of the legume flour can be bound to the unsaturated oil via sulfhydryl bonds. It is noted that declines in demand for fluid milk have been observed in the Southeastern milk market concurrently with increased demand for dairy manufactured products. Producing ketogenic products comprising dairy products (for example, dairy products manufactured according to methods as described herein) can bridge the gap between fluid milk and manufactured dairy products. It is contemplated that creating demand for value-added products such as ketogenic baked products can bridge the supply and demand gap between a declining fluid milk market and an ascending dairy product market. Advantageously, ketogenic products as described herein can be frozen. Thus, ketogenic products as described herein can be produced when there is a surplus of dairy product such as fluid milk, and can be frozen in order to maintain production of the ketogenic product (a kind of dairy product) within a specified production quantity range over multiple seasons as described herein. It is further contemplated that cheese produced on an industrial scale (for example according to methods described herein) can comprise non-uniform moisture content. Accordingly, in some embodiments, a ketogenic product comprises a portion of a cheese with a greater moisture content than the average moisture content of the cheese, for example a trimming of an industrial-scale cheese product (e.g., a 500 lb barrel). The portion of the cheese with the greater moisture content can be in a ground or shredded form. Advantageously, while the ketogenic product can tolerate the higher moisture content portion of the cheese, the remainder of the cheese (with the lower moisture content) can be cut into portions with accurately- specified weights (e.g.,“exact weight blocks”). [0154] In some embodiments, the ketogenic product comprises, consists essentially of, or consists of a cruciferous vegetable pastry product as described herein. In some embodiments, the ketogenic product comprises, consists essentially of, or consists of a dough product or a baked product. In some embodiments, the ketogenic product comprises, consists essentially of, or consists of a prepared food product such as a meat product (such as a burger, a chicken sandwich, a hot dog, or a meat pie), a pie crust, a pie, a pizza crust (e.g., deep dish), a bun (e.g., a hamburger or hot dog bun), a tortilla (e.g. a tortilla or a taco shell), a pizza (e.g., deep dish), a flatbread, a taco, or a burrito. For example, the ketogenic product can comprise dairy cow meat, and dairy product. Thus, the ketogenic product can efficiently use materials supplied by the dairy market. In some embodiments, the ketogenic product comprises a cruciferous vegetable as described herein. In some embodiments, the ketogenic product is individually packaged (e.g., in a single serving). In some embodiments, the ketogenic product is fresh. In some embodiments, the ketogenic product is frozen. In some embodiments, the ketogenic product is made by a method comprising extrusion as described herein. In some embodiments, a surface of the ketogenic product comprises two or more parallel markings defined by the pattern of indentations and/or protrusions. In some embodiments, any ketogenic product as described herein further comprises two or more perforations, in which the perforations define a shape on a surface of the ketogenic product. The shape can be selected from the group consisting of: a rectangle, a square, a circle, an oval, a triangle, and a polygon, or a combination of two or more of the listed items. In some embodiments, any ketogenic product as described herein comprises a round cross-section. The round cross-section can have greater air space than a square cross-section of comparable diameter, and thus can have an ingredient content and lower caloric content than a square cross-section of comparable diameter. It is contemplated that the round cross-section can synergize with the dietary fiber in the ketogenic product to provide a product having a lower calorie content than a conventional product. Examples of ketogenic food product or ketogenic pastry product or cruciferous vegetable pastry product as described herein comprises a segment having a round cross-section, for example, a pizza crust (e.g., a pizza crust comprising coiled dough; a pretzel (e.g., a pizza pretzel), a doughnut, a bagel, a breadstick, or a crouton ( See FIGs. 5E-L). In some embodiments, the ketogenic product as described herein comprising a round cross-section further comprises bubbles, for example C0₂ bubbles as described herein. It is contemplated that the round cross-section can facilitate the presence of bubbles in dough during extrusion. In some embodiments, any ketogenic product as described herein comprises a coiled dough, said coils comprising gaps between at least portions of the coils (See, e.g.,. FIGs. 5E-5F). In some embodiments, any ketogenic product as described herein further comprises gas bubbles. In some embodiments, the gas bubbles comprise or consist of carbon dioxide. It is noted that a ketogenic product comprising a waffle can also comprise holes ( See FIG. 5M), which also can provide greater air space, and thus have lower caloric and ingredient content than a solid product of comparable external dimensions.

[0155] In some embodiments, the ketogenic product comprises, consists essentially of, or consists of a cruciferous vegetable pastry product as described herein, comprising, consisting essentially of, or consisting of at least one of frozen pizza, frozen pizza crust, frozen pizza dough ball, and/or ketogenic and cruciferous frozen biscuit.

[0156] Moisture which migrates to various areas of the cheese mass in industrial- scale dairy product, such as barrel cheese, has caused barrel chairs not to be used for a cut rap operations. However, there are areas of the cheese mass and barrel cheese that are suitable in its moisture consistency. It is contemplated that the portions of the cheese industrial-scale cheese mass can be precisely apportioned into cheese, while the trimmings can be used to make a ketogenic product as described herein. In some embodiments, a method of making a ketogenic product is described. The method can comprise obtaining an industrial-scale dairy product, for example a cheese of at least 100, 200, 300, 400, or 500 pounds. The method can comprise removing portions of the industrial-scale dairy product that have a greater moisture content than the average moisture content of the industrial-scale dairy product. The method can comprise combining the portions that have the greater moisture content (e.g., trimmings) with an unsaturated oil (e.g., flaxseed oil, saltwort oil, almond oil, coconut oil, and/or olive oil). Sulfur groups of the dairy product can be bound to the unsaturated oil via sulfhydryl bonds, thus forming the ketogenic product. In some embodiments, the remaining portions of the industrial-scale dairy product have a lower average moisture content than the portions that were removed. These remaining portions can be apportioned into lower-moisture content apportionments of cheese, which can be sold directly, or supplied to intermediate suppliers and/or producers. In some embodiments, the lower- moisture content apportionments of cheese are packaged, for example as single-serving packaged cheese, sliced cheese, or string cheese, and produced along with the ketogenic product. The cheese and ketogenic product can be supplied to consumers, or to intermediate suppliers and/or producers such as restaurants, hotels, airlines, cruise lines, grocery chains, home delivery, caterers, institutions, bakeries and/or internet sales entities. In some embodiments, the dairy product is produced according to a method of making a dairy product as described herein. It is contemplated that the ketogenic product and cheese can be efficiently produced, and moreover, the ketogenic product can be frozen, and the cheese can be stored. Accordingly, the ketogenic product and cheese can be produced within a specified production range over multiple seasons as described herein.

Ketogenic pastry products comprising cellulose

[0157] In some embodiments, a ketogenic pastry product comprising cellulose is described. Cellulose can offer nutritional benefits such as fiber and low caloric content, and further can yield a low density, thus making the ketogenic pastry product suitable for doughs such as pizza crusts. In some embodiments, the ketogenic pastry product comprises a cellulose, a vitamin, and a cheese (for example, barrel cheddar and/or quark). Without being limited by theory, it is further contemplated that the combination of the cellulose and vitamin can reconstitute nutritive aspects of a fruit or vegetable, and upon baking, will yield a pastry product with comparable taste and texture to a fruit or vegetable. For example, a combination of cellulose and ascorbic acid (vitamin C) can reconstitute aspects of a citrus fruit. For example, cellulose and dietary sulfur (such as in a vitamin mixture) can be substituted for a cruciferous vegetable. Accordingly, wherever a composition, food product, ketogenic product, cruciferous vegetable pastry product, cruciferous vegetable pizza crust, or the like comprising a cruciferous vegetable is described herein, it is contemplated that a cellulose can be substituted for the cruciferous vegetable. Optionally, the composition, food product, ketogenic product, cruciferous vegetable pastry product, cruciferous vegetable pizza crust, or the like comprising the cellulose further comprises a vitamin. Advantageously, the cellulose and vitamins are amenable to storage without spoiling, and are available in many geographies, thus minimizing transportation of ingredients. In some embodiments, the ketogenic pastry product is made by a method comprising extrusion as described herein. In some embodiments, a surface of the ketogenic pastry product comprises two or more parallel markings defined by the pattern of indentations and/or protrusions. In some embodiments, any ketogenic pastry product as described herein further comprises two or more perforations, in which the perforations define a shape on a surface of the ketogenic pastry product. The shape can be selected from the group consisting of: a rectangle, a square, a circle, an oval, a triangle, and a polygon, or a combination of two or more of the listed items. In some embodiments, any ketogenic pastry product as described herein comprises a coiled dough, said coils comprising gaps between at least portions of the coils ( See FIG. 5E). In some embodiments, any ketogenic pastry product as described herein further comprises gas bubbles. In some embodiments, the gas bubbles comprise or consist of carbon dioxide.

[0158] The combination of cellulose and vitamins in ketogenic pastry products of some embodiments can reconstitute nutritional and texture aspects of a fruit or vegetable in a pastry product. The ability to reconstitute a fruit or vegetable can be advantageous, for example, in regions where fruit and vegetable resources are constrained, where certain fruits or vegetables cannot readily be grown, and/or where transport of fruits and vegetables is impractical. Moreover, cellulose has a long shelf life, and can be sourced in many different regions. Thus, while some fruits and vegetables may not be seasonally available in some regions (and may typically be transported across long distance, while having a limited shelf life), cellulose and vitamins do not require extensive transport, and can be stored for extensive periods of time, thus ensuring stability of production. By way of example, cauliflower can grow in only certain climates, and presently, about 90% of cauliflower in the United States is grown in Salinas Valley, CA, and transported to other regions of the United States. However, cellulose is available throughout the United States. Thus, in some embodiments, a combination of cellulose and vitamins comprising sulfur can be used in food products (for example, compositions, food products, and ketogenic products as described herein) instead of cruciferous vegetables, providing nutritional benefits such as fiber and vitamins, while retaining a similar texture to the cruciferous vegetables. Without being limited by theory, it is further contemplated that in the ketogenic pastry products of some embodiments, sulfur from the vitamins, as well as sulfur from proteins in cheese and egg (if present) can form sulfhydryl bonds with oils (for example saltwort oil, coconut oil and/or olive oil) as described herein. [0159] Cellulose can lower the density of dough products, such as doughs of ketogenic pastry products as described herein. Accordingly, in some embodiments, the ketogenic pastry product has a lower density (and therefore a lower caloric content by volume) than it would have in the absence of the cellulose. Moreover, while cellulose can add volume to foods, it has no appreciable caloric value. Thus, cellulose can serve as a bulking agent. Consumers who eat foods with high cellulose content can feel full physically and psychologically without having consumed many calories. Furthermore, cellulose can gel when combined with water, thus providing both thickening and stabilizing qualities in the food to which it is added. Cellulose gel can act similarly to an emulsion, suspending ingredients within a solution and preventing water from separating out. The thickening power of cellulose also allows for more air to be whipped into products like ice cream, or whipped topping. Thus, cellulose can increase the volume of foods into which it is incorporated. In some embodiments, the ketogenic pastry product further comprises gas bubbles, such as C0₂ bubbles, which can further lower the density (and caloric content by volume) of the ketogenic pastry product. In some embodiments, the ketogenic pastry product comprises sodium bicarbonate and an acidic substance (such as ascorbic acid, acetic acid, buttermilk, yogurt, and/or cream of tartar), which react to produce C0₂ bubbles. In some embodiments, cellulose can allow for the production of thick and creamy food items that contain less fat than comparable food products. It is further contemplated that ketogenic pastry products having low densities will also have relatively low weights, facilitating shipping to points of sale and/or consumption.

[0160] As described in more detail herein, the supply of dairy products and cheese can vary by season. It is contemplated herein that ketogenic products (such as ketogenic pastry products) can be made using cheese that has been frozen, for example, quark and/or barrel cheddar. In the ketogenic pastry product of some embodiments, the cheese comprises a freeze-thaw stabilizer as described herein. By way of example, Cheddars such as barrel cheddar and white cheddar can be used in ketogenic products of some embodiments, and can be amenable to savory ketogenic products. For example, quark can be used in ketogenic products of some embodiments, and can be amenable to sweet ketogenic products. In the ketogenic pastry product of some embodiments, the cheese comprises the quark, and the ketogenic pastry product further comprises a non-glycemic sweetener such as inulin, stevia, or Swerve sweetener.

[0161] In ketogenic pastry products of some embodiments the cellulose comprises at least one of cellulose of a tree (such as microcrystalline cellulose (MCC)), cellulose of a fruit, cellulose of a vegetable, oat bran, cotton fiber, citrus fiber, cellulose of a brassica, or cellulose of a grass such as a wheatgrass, switch grass, or Johnsongrass. In some embodiments, the cellulose comprises vegetable cellulose, and the vitamin comprises sulfur. In some embodiments, the cellulose does not comprise cellulose derived from a tree. In some embodiments, the ketogenic pastry product as described herein comprises at least 1% cellulose (by weight), for example at least 1%, 2%, 3%, 4%, or 5% cellulose (by weight).

[0162] In ketogenic pastry products of some embodiments, the vitamin comprises ascorbic acid (vitamin C), dietary sulfur, and/or a multivitamin. In some embodiments, for example if cellulose and the vitamin are substituting for a cruciferous vegetable, the vitamin comprises, consists essentially of, or consists of dietary sulfur. In some embodiments, for example if cellulose and the vitamin are substituting for a citrus fruit, the vitamin comprises, consists essentially of, or consists of ascorbic acid. Optionally, when substituting for a citrus fruit in accordance with some embodiments herein, cellulose derived from a citrus fruit (such as oranges) can be used. Citrus cellulose has been shown to retain moisture in pastry products, advantageously permitting a lower fat content in the pastry product, if desired. It will be further appreciated that cellulose from other sources, including wood-derived cellulose such as MCC can be used. Additionally, ascorbic acid in pastry products can increase volume (e.g., loaf volume of bread), thus further decreasing the density of the pastry product. Ascorbic acid has also been observed to improve crumb structure in bread. Moreover, ascorbic acid can act as an anti-oxidant, and can prevent microbial growth, thus preventing spoilage and preserving freshness. Sodium propionate can also maintain freshness. In some embodiments, the ketogenic pastry product further comprises sodium propionate. In some embodiments, the ketogenic pastry product further comprises egg. In some embodiments, the ketogenic pastry product further comprises an oil such as olive oil, saltwort oil, and/or coconut oil. In some embodiments, sulfur from vitamins and/or proteins (for example in egg, or cheese, or legume flour such as soy flour) of a ketogenic pastry product is bonded by a sulfhydryl bond to the oil (for example saltwort oil, olive oil, and/or coconut oil). In some embodiments, any ketogenic product or ketogenic pastry product described herein comprises cellulose that comprises, consists of, or consists essentially of MCC, and further comprises xanthan gum. It is contemplated that the MCC aids in the extrusion cooking process and also helps with freeze thaw functionality.

[0163] In some embodiments, the ketogenic pastry product comprises a pizza crust (e.g., deep dish crust or a pizza puck), a pizza (e.g., deep dish), a pie crust, a pie (e.g., a meat pie or a chicken pot pie), a dough, a dough ball, a bun (e.g., a hamburger or hot dog bun), a tortilla (e.g., a soft tortilla or a taco shell), a flatbread, a taco, a burrito, a biscuit, and a sandwich thin, a biscuit, a cheese biscuit, a pancake, a hash brown, a waffle (fresh or frozen), a waffle batter, or a combination of two or more of the listed items. In some embodiments, the ketogenic pastry product is frozen. For example, a ketogenic pastry product comprising frozen dough (such as pizza dough) can later be baked to completion. In some embodiments, the ketogenic pastry product comprises a pizza crust and comprises a cheddar cheese such as barrel cheddar. The pizza crust can further comprise oat fiber and cellulose.

[0164] In some embodiments, the ketogenic pastry product further comprises at least one of a legume flour (such as sour flour), an oat flour, sorghum flour, tapioca, digestive resistant starch (such as digestive resistant com starch, a white fiber for example, HI-MAIZE resistant starch), or millet (for example, pearl millet). Digestive resistant starch can be integrated into pastry products, replacing up to 20% of flour, without appreciable impact in taste, texture, color, or processing of the formulation. It is contemplated that oat flour has lower caloric content than other types of flour, and thus is suitable for the low-calorie/low- carbohydrate regimen of a ketogenic diet. Furthermore, 120 ml of dry oats provide with approximately 6 grams of protein and 4 grams of fiber, and well as magnesium, zinc, phosphorus and folate. Additionally, the protein in oats is typically of higher quality for dietary purposes than the proteins in other grains such as rice and wheat. In some embodiments, the ketogenic pastry product comprises gluten. In some embodiments, the ketogenic pastry product is gluten free. It is noted, for example, that oat, millet, tapioca, and digestive resistant com starch are each gluten free. In some embodiments, the ketogenic pastry product further comprises tapioca starch, which can serve as a binder and/or thickener. In some embodiments, the ketogenic pastry product further comprises one or more of guar gum (also known as guar flour), carboxymethylcellulose (CMC), or pectin. For example, guar gum can serve as a stabilizer, emulsifier, and thickener. In some embodiments, the ketogenic pastry product further comprises yeast, for example brewer’s yeast or baker’s yeast. In some embodiments, the ketogenic pastry product further comprises a sweetener, for example a non-glycemic sweetener such as inulin, stevia, or Swerve sweetener as described herein.

[0165] It is observed herein that while the texture of pizza crust with only sorghum flour can be too hard (Example 8), tapioca starch can yield suitable hardness for pizza crust, and a combination such as sorghum flour and cellulose (e.g., oat bran), pearl millet flour and cellulose (e.g., oat bran), or soy flour and cellulose (e.g., oat bran) is also expected to have a more suitable hardness for pizza crust. When combined with oat fiber or other cellulose, sorghum and pearl millet yield a superior crust texture and hardness. Accordingly, in some embodiments, a ketogenic pastry product (such as a pizza dough or pizza crust) comprises (i) tapioca (which may also be referred to herein as“tapioca starch”), or (ii) sorghum flour and cellulose (such as oat fiber), or (iii) pearl millet flour and cellulose (such as oat fiber) or (iv) soy flour and cellulose comprising oat fiber. In some embodiments, a ketogenic pastry product (such as a pizza dough or pizza crust) comprises tapioca. Sorghum and millet provide additional advantages in terms of maintaining a production level of the ketogenic pastry product. For example, sorghum and pearl millet are widely available in many geographies (compared to, for example, cauliflower, which is available in only limited geographies, and has to be transported elsewhere). Furthermore, if needed, sorghum and millet can be readily transported and/or stored in view of their low water content.

[0166] In addition to minimizing transportation of ingredients (and facilitating maintaining ketogenic pastry product output within a specified production range over multiple seasons), it is further contemplated that ingredients such as cellulose, and sorghum and/or millet flour can provide health and ecological advantages. It has been observed that focusing on high-yield and typically high yield glycemic grain crops in a horizontally integrated growth oriented system (which may be incentivized, for example, by government subsidies) can lead to ecological damage and disaster, for example the dust bowl. Food makers can also have cost incentives to use the cheapest ingredients, which are frequently high yield glycemic grain crops, thus exacerbating this risk. While the tax advantaged horizontal integration production system is an efficient way of producing a large amount of food, it causes oversupply issues cyclically which causes ingredients like sugars and high carbohydrate grains to force their way in unhealthy amounts into an unhealthy number of food products in order to facilitate top line sales growth in the food production system. Accordingly, the insulin resistance and obesity epidemics such as those observed in the United States at the present ( See FIGs. 4A-4B) can be attributed to this focus on high-yield and typically high glycemic grain crops. This causes overconsumption of sugars and carbohydrates in less affluent demographic areas such as the Southeastern United States. Advances in technology exacerbate health issues associated with the sedentary lifestyle. The overconsumption of sugars and carbohydrates in poverty stricken areas of the U.S. has caused the highest rate of obesity, cancer, stroke and diabetes. In addition, it is contemplated that a reduction in carbohydrates consumed from a grain-based diet high in carbohydrates and added sugar in particular can lower obesity rates, Moreover, decision making is can involve a biochemical process which can be affected by diet and environmental factors, and it has been shown that tryptophan depletion can impair decision making (See, e.g.,. Rogers et al., Neuropsychopharmacology 28: 153-162 (2003)). Thus, without being limited by theory reduction in carbohydrates and increasing protein consumption via a ketogenic diet (for example, using ketogenic products as described herein), may lower healthcare costs for obesity diabetes and related economic disability costs of inflammatory disease, and may increase the percentage of tryptophan rich foods and the diet promoting serotonin production which may lead to better decision making ability throughout the population (which, for example, may reduce incarceration rates). Additionally, improving health outcomes via diet may have an economic impact, for example, by reducing the number of health-related individual bankruptcies.

[0167] On the other hand, ketogenic pastry products as described herein, for example those comprising cellulose and other locally available ingredients, can provide higher dietary fiber and lower caloric content, thus improving consumer health, while minimizing transportation of food products and maintaining crop diversity. Indeed, one in three consumers have been reported to be extremely or very concerned about high blood sugar and type 2 diabetes, and 72% of them report being interested in buying or using a food if it could help them manage blood sugar levels. A petition with the U.S. Food and Drug Administration to allow a type 2 diabetes risk reduction claim for our heavily researched HI- MAIZE® resistant starch high-amylose-com resistant starch was approved, resulting in a qualified health claim that will enable food manufacturers to communicate the relationship between high-amylose maize resistant starch and a reduced risk of Type 2 diabetes on the packages of conventional foods. Thus, it is contemplated that ketogenic pastry products of some embodiments can be for use in inhibiting, reducing the risk of, delaying the onset of, or ameliorating type 2 diabetes. In some embodiments, a ketogenic pastry product as described herein is consumed by a subject at risk of type 2 diabetes, and lowers the risk of type 2 diabetes. In some embodiments, a method of inhibiting, reducing the risk of, delaying the onset of, or ameliorating type 2 diabetes comprised providing a ketogenic pastry product as described herein to a subject at risk of type 2 diabetes. Furthermore, a study of over 388,000 adults, ages 50 to 71, published on February 14, 2011 in the Archives of Internal Medicine correlated high fiber intake with a lowered risk of death from cardiovascular, infectious and respiratory diseases— by 24 to 56 percent in men and by 34 to 59 percent in women. Thus, it is contemplated that a ketogenic pastry product comprising cellulose as described herein can be for use in inhibiting, reducing the risk of, delaying the onset of, death from cardiovascular, infectious and/or respiratory disease. In some embodiments, the ketogenic pastry product is provided to a subject who has, or is at risk of having cancer. In some embodiments, the ketogenic pastry product is for use in inhibiting, reducing the risk of, delaying the onset of, or ameliorating symptoms of the cancer.

Methods of making ketogenic pastry products comprising cellulose

[0168] In some embodiments, a method of making a ketogenic pastry product is described. The method can comprise combining a cheese (for example barrel cheddar and/or quark), a cellulose, and a vitamin. The method can comprise forming the combination into a dough.

[0169] In some embodiments, the method further comprises par baking the combined cheese, cellulose, vitamin. In some embodiments, the par baked ketogenic pastry product further comprises a legume flour (such as soy flour or almond flour). In some embodiments, the par baked ketogenic pastry product further comprises a soy flour and cellulose comprising oat bran. In some embodiments, the par baked ketogenic pastry product comprises a dough that is unbaked (for example, for providing to retailers, restaurants, and/or consumers). In some embodiments, the method further comprises baking the combined cheese, cellulose, vitamin, and legume flour to completion to form a table-ready product. In some embodiments, the ketogenic pastry product is not baked, but rather is provided as a dough. In some embodiments, the method comprises combining sodium bicarbonate and an acidic substance (such as ascorbic acid, acetic acid, buttermilk, yogurt, and/or cream of tartar) which react to produce C0₂ bubbles, which can reduce the density of the ketogenic pastry product.

[0170] In the method of some embodiments, the cheese is frozen prior to being combined with the cellulose and the vitamin. Thus, the method can further comprise thawing the cheese (and optionally shredding it) before combining it with the cellulose and vitamin. In some embodiments, the cheese comprises a freeze-thaw stabilizer. In the method of some embodiments, the cheese comprises the quark, and the ketogenic pastry product further comprises inulin, stevia, or Swerve sweetener.

[0171] In the method of some embodiments, the cellulose comprises at least one of microcrystalline cellulose (MCC), cellulose of a fruit, cellulose of a vegetable, oat bran, cellulose of a grass, cellulose of a tree, cotton fiber, citrus fiber, cellulose of a brassica, or cellulose of a grass such as a wheatgrass, switch grass, or Johnsongrass. In some embodiments, the cellulose comprises MCC. In some embodiments, the cellulose comprises citrus cellulose, and the vitamin comprises ascorbic acid. In some embodiments, the cellulose comprises vegetable cellulose, and the vitamin comprises sulfur. In some embodiments, the ketogenic pastry product comprises an oil as described herein (such as olive oil, saltwort oil, flaxseed oil, or coconut oil), and a sulfhydryl bond is formed between the oil and a sulfur of a protein (for example a protein of the cheese, a protein of an egg, or a protein of a legume flour such as soy flour). In some embodiments, any ketogenic product or ketogenic pastry product described herein comprises cellulose that comprises, consists of, or consists essentially of MCC, and further comprises xanthan gum.

[0172] In some embodiments, the method of making the ketogenic pastry product further comprises combining a legume flour (for example, soy flour or almond flour as described herein), oat flour, sorghum flour, tapioca starch, resistant starch (such as digestive resistant com starch, for example, HI-MAIZE resistant corn starch), and/or millet (such as Pearl millet) with the cheese, cellulose, and vitamin. In some embodiments, the method of making the ketogenic pastry product further comprises combining soy flour with a cellulose comprising oat bran and other ingredients described herein. In some embodiments, the method comprises combining gluten with the cheese, cellulose, and vitamin. In some embodiments, the ketogenic pastry product is gluten free. In some embodiments, the method comprising combining tapioca, sorghum flour and/or millet flour with the other ingredients, so that the ketogenic pastry product comprises cellulose and tapioca, soy flour, sorghum flour and/or millet flour, for example if the ketogenic pastry product comprises a pizza crust. In some embodiments, the method comprising combining soy flour, sorghum flour and/or millet flour with the other ingredients, so that the ketogenic pastry product comprises cellulose and soy flour, sorghum flour and/or millet flour, for example if the ketogenic pastry product comprises a pizza crust. It is contemplated that these combinations can yield pizza crust with superior texture ( See Example 8). In some embodiments, the method comprising combining tapioca with the other ingredients, so that the ketogenic pastry product comprises tapioca.

[0173] In the method of some embodiments, the ketogenic pastry product comprises a pizza crust (e.g., deep dish crust or pizza puck), a pizza (e.g., deep dish), a pie crust, a pie (e.g., a meat pie or a chicken pot pie), a dough, a dough ball, a bun (e.g., a hamburger or hot dog bun), a tortilla (e.g., a soft tortilla or a taco shell), a flatbread, a taco, a burrito, a biscuit, and a sandwich thin, a biscuit, a cheese biscuit, a pancake, a hash brown, a waffle (fresh or frozen), a waffle batter, or a combination of two or more of the listed items. In some embodiments, the ketogenic pastry product comprises or consists of a pizza dough comprising mozzarella, cream cheese, egg, cellulose, and/or a legume flour (such as soy flour), sorghum flour, or millet flour as described herein. In some embodiments, the ketogenic pastry product comprises or consists of a pizza dough comprising mozzarella, cream cheese, egg, cellulose, and a soy flour, and the cellulose comprises oat bran as described herein.

[0174] In some embodiments, the ketogenic pastry product is a frozen product. Accordingly, in some embodiments, the method further comprises freezing the ketogenic pastry product after combining the cellulose, vitamin, and cheese.

[0175] For any method of making a ketogenic pastry product as described herein, the cheese can be obtained from a method of making a dairy product (for example, a method of making a dairy product over multiple seasons) as described herein. Accordingly, in some embodiments, the cheese in the ketogenic dairy product can be obtained within a specified production range over multiple seasons. Thus, the method can comprise producing the ketogenic pastry product within a specified production range over multiple seasons. As discussed herein, the cellulose is also relatively insensitive to seasonal changes in crop and dairy production, and thus is compatible with producing the ketogenic pastry product within a specified production range over multiple seasons. For example, the ketogenic pastry product can be produced within a range of no more than ±30% from a baseline quantity (for example, no more than ±1%, ±2%, ±3%, ±4%, ±5%, ±6%, ±7%, ±8%, ±9%, ±10%, ±15%, ±20%, ±25%, or ±30) over the course of two, three, four, or more seasons.

Methods of making ketogenic pastry products comprising extrusion

[0176] In some embodiments, a method of making a ketogenic product, for example, any ketogenic pastry product, ketogenic product, or cruciferous vegetable pastry product as described herein comprises extrusion, such as extrusion cooking. In some embodiments, the method is for making a ketogenic pastry product or ketogenic product as described herein. The method can comprise combining a cheese (for example barrel cheddar and/or quark) with a flour, starch, and/or cellulose as described herein, thus forming a dough. The dough can be extruded through a die to form an extruded dough of a specified cross- sectional profile. The specified cross-sectional profile can comprise a shape for making the ketogenic pastry product or ketogenic product as described herein, for example a cross- sectional profile of a rectangular- shaped pizza crust or flatbread, or round bagel, or a rectangular or round waffle. Thus, when a dough is extruded having a specified cross- sectional profile and extruded to a desired length, it can have a desired shape. In some embodiments, the extruded dough having a specified cross-sectional profile can be further shaped. For example, a segment of dough having a round cross-sectional profile can be coiled as described herein {See, e.g., Figs. 5C-F). The die as described herein can define at least a portion, or all of the specified cross-sectional profile. In some embodiments, the method comprises combining the cheese (e.g., barrel cheddar or quark) with a cellulose, ascorbic acid, and vitamins to form the dough. It will be appreciated that a ketogenic pastry product is a kind of ketogenic product, so wherever a method of making a ketogenic product is described, a method of making a ketogenic pastry product is also contemplated. It is further contemplated that the method can be used to make cruciferous vegetable pastry products as described herein, in which the dough comprises a cruciferous vegetable in addition to, or as a substitute for, the cellulose. Accordingly, wherein a method of making a ketogenic pastry product or ketogenic product is described herein, it is contemplated that the method can also be for making a cruciferous vegetable product as described herein (with the relevant ingredients adjusted and/or substituted). [0170] In some embodiments, the method comprises semi-continuously extruding the dough through a die, for example in an extrusion cooker. In the semi-continuous extrusion process, the extruded dough of a specified cross section can be sliced to produce one or more segments having desired shapes. In some embodiments, the semi-continuous extrusion process comprises intermittently slicing the extruded dough (for example, by pushing a blade through the extrusion path so as to cut the extruded dough, withdrawing the blade until a suitable length of dough has been extruded, and repeating so as to repeatedly produce separate segments of extruded dough). In some embodiments, the extruded dough is sliced every second, every two seconds, every three seconds, every four seconds, or more.

[0177] In some embodiments, the method comprises heating the extruder during the extrusion. In some embodiments, the method comprises applying heat to any one of the ingredients of the dough, for example cheese, cellulose (or flour or starch or cruciferous vegetable), vitamin, and/or heating the dough itself prior to or during extrusion. Thus, in some embodiments, the extruded dough is partially baked by the heat. Accordingly, in some embodiments, the ketogenic pastry product or ketogenic product is made without par baking. Alternatively, optionally, the ketogenic pastry product or ketogenic product can be par baked after extrusion. Without being limited by theory, it is contemplated that methods comprising extrusion can yield superior efficiency of producing the ketogenic pastry product or ketogenic product. For example, heating the dough in an extrusion cooker can make use of heat in the extrusion cooker. This heating can avoid the need for a separate par baking apparatus. Furthermore, heating in the extrusion cooker can avoid escaping heat associated with a par baking apparatus, and thus is energy-efficient. In some embodiments, the method minimizes a need for additional labor (for example labor associated with shaping a dough, moving a dough to and from an oven, and handling hot dough and products associated with a hot oven). Thus, it is contemplated that by minimizing a need for labor, the method of some embodiments can yield superior throughput to conventional methods, while avoiding workplace injuries associated with movement, lifting, and heat. In some embodiments, the die is cast in an extrusion mold. In some embodiments, the extrusion mold defines a pattern of the specified cross-sectional profile, for example indentations and/or protrusions. It is contemplated that in some embodiments, when the dough is extruded through the die, the indentations and/or protrusions define markings and/or indentations, for example parallel markings and/or indentations on a surface of the dough. In some embodiments, the extruding is through an extruder comprising a plurality of holes, so that the dough expands when extruded.

[0178] In some embodiments, the method further comprises perforating the extruded dough to make a perforation in the extruded dough. By way of example, a portioner knife or pneumatic portioner can be used to perforate the extruded dough. In some embodiments, the extruded dough comprises two or more perforations, which can define a shape. Example shapes include, but are not limited to rectangles, squares, circles, ovals, triangles, and polygons. It is contemplated that geometric shapes can package a ketogenic product efficiently, for example by stacking (See, e.g., FIG. 5A), or positioning pieces to conform to the interior of a package such as a box (See, e.g., FIG. 5B). Moreover, it is contemplated that ketogenic products in modular shapes in accordance with some embodiments can readily be packed in different sizes of packaging (e.g., different sizes of boxes) with little wasted space. In the method of some embodiments, the extruded dough undergoes additional processing. For example, in some embodiments, the extruded dough is further flattened with a flattener. In some embodiments, the extruded dough is seasoned with a seasoning depositor/spray surface coater. In some embodiments, the extruded dough is then par baked in a par baking oven.

[0179] In some embodiments, the method of making the ketogenic product or ketogenic pastry product comprises semi-continuous extrusion as described herein, so as to product multiple segments of an extruded dough. The multiple segments of extruded dough can be of the same length, or different lengths. In some embodiments, the method of making the ketogenic product or ketogenic pastry product comprises continuous extrusion. In the continuous extrusion, the dough can be extruded through a die in an extruder to produce a single piece of an extruded dough of a specified cross-sectional profile. The length of the piece of extruded dough can be proportional to the duration of extrusion. In some embodiments, the die (though which the dough is extruded) is cast in an extrusion mold. In some embodiments, the extrusion mold holds patterns of the specified cross-sectional profile comprising at least one of: parallel markings and indentations. In some embodiments, the method further comprises perforating the extruded dough to make a perforated extruded dough. In some embodiments, the perforated extruded dough comprises at least one fraction in a shape selected from the group consisting of: a rectangle, a square, a circle, an oval, a triangle, and a polygon. In some embodiments, the method further comprises breaking he perforated extruded dough into the fractions.

[0180] In some embodiments, any method of making a ketogenic product, ketogenic pastry product, or cruciferous vegetable product as described herein comprises extrusion as described herein. In some embodiments, the method comprising extrusion comprises combining a cheese (for example barrel cheddar and/or quark), a cellulose (e.g., microcrystalline cellulose), and a vitamin to form the dough. In some embodiments, the method comprising extrusion comprises combining a cheese (for example barrel cheddar and/or quark), a flour or starch (for example, millet, sorghum, or tapioca to form the dough. In some embodiments, the method comprising extrusion comprises combining a cheese (for example barrel cheddar and/or quark), and a cruciferous vegetable (for example cauliflower or artichoke) to form the dough. In some embodiments, any of the ketogenic products, ketogenic pastry products, or cruciferous vegetable product products described herein (for example, as produced by a method comprising extrusion) comprises at least one of millet soybean, sweet potato, amaranth, buckwheat, or a combination thereof. In some embodiments, any of the ketogenic products, ketogenic pastry products, or cruciferous vegetable products as described herein (for example, as produced by a method comprising extrusion) comprises or consists essentially of or consists of a pizza crust, flat bread, bagel, waffle, bread loaf, dough ball, or bun as-extruded. It is noted that for products comprising a hole, for example a bagel, a capulet can be used to form the hole. In some embodiments, the method comprising extrusion produces a ketogenic pastry product that is a pizza crust comprising microcrystalline cellulose. The pizza crust can have a width or diameter of at least 8”, 10”, 12”, 14”, or more. [0181] In some embodiments, the method further comprises heating the extruder during the extrusion process. In some embodiments, the method further comprises applying heat to any one of: the cheese, the cellulose, the vitamin, and the dough. In some embodiments, the method produces a partially baked extruded dough. If the extruded dough is partially baked in the course of the extrusion, it is contemplated that par baking may not be needed, and as such, the method does not comprise par baking. In some embodiments, the method does not require a separate baking step (e.g., par baking), and thus consumes less energy that a method of making a ketogenic product or ketogenic pastry product that comprises baking. In some embodiments, the method has higher throughput than a method of making a ketogenic product or ketogenic pastry product that comprises baking. In the method of some embodiments, the extrusion is performed at a relatively low temperature and under relatively high moisture conditions. In some embodiments, the method is performed an ambient temperature below 72° F, and greater than 50% relative humidity, for example an ambient temperature below 65° F, and greater than 50% relative humidity, an ambient temperature below 55° F, and greater than 50% relative humidity, an ambient temperature below 72° F, and greater than 70% relative humidity, an ambient temperature below 65° F, and greater than 70% relative humidity, or an ambient temperature below 55° F, and greater than 70% relative humidity. In some embodiments, the method further comprises breaking the perforated extruded dough into the fractions. The extruded dough can be broken along the perforations, which can facilitate packaging as described herein. In some embodiments, the method produces a ketogenic pastry product with at least one of: lower caloric content, lower ingredient cost, more air space, more convenience in packaging, more convenience in handling, more availability to form stacks, more energy efficiency, lower labor cost, reduced workplace injuries, reduced wastewater production, reduced capital machinery cost, increased volume, increased uniformity, decreased food toxins, and decreased production and overall cost, compared to a ketogenic product produced by conventional dough shaping and baking in an oven.

[0182] In the method of some embodiments, the extruded dough has a round cross section. It is contemplated that the round cross section can facilitate the presence of gas bubbles in the dough, for example, C0₂ bubbles as described herein. Accordingly, in some embodiments, the extruded dough has a round cross section and further comprises gas bubbles such as C0₂ bubbles. In some embodiments, the method further comprises coiling and pressing the extruded dough to form the ketogenic product or ketogenic pastry product. An example configuration of a pizza crust comprising coiled dough of some embodiments is illustrated in FIGs. 5C and 5E-F. An example coiled shape is illustrated in FIGs. 5D and 5F. Without being limited by theory, it is contemplated that the coiled shape can readily and rapidly be produced by an extrusion die (without the need for custom dies), and can permit the rapid production of round and disc-shaped ketogenic products such as ketogenic pastry products, for example pizza crusts and flatbreads. In some embodiments, a length of dough is automatically coiled, for example on a spool, to form the coil. In some embodiments, the dough as-extruded is in the shape of the ketogenic product or ketogenic pastry product (and no further shaping is needed). In some embodiments, the extruded dough has a round cross section, and the method further comprises shaping the extruded dough into the ketogenic pastry product, for example, a pizza crust comprising coiled dough, a pretzel (e.g., a pizza pretzel), a doughnut, a bagel, a breadstick, or a crouton. Additionally, it is contemplated that extrusion in accordance with some embodiments can reduce or inhibit a sulfur taste in the extruded food (for example, if the food comprises a sulfhydryl bond as described herein).

[0183] As methods of making ketogenic products or ketogenic pastry products described herein can involve minimal labor (for example, by minimizing or avoiding tasks such as moving dough, shaping dough, or baking), efficient use of resources (for example, by producing low-density, low-calorie products), energy efficiency (by utilizing an apparatus that minimizes heat escape), and throughput efficiency, these methods are contemplated to be advantageous. In some embodiments, the method results in the ketogenic product or ketogenic pastry product having at least one of: lower caloric content, lower ingredient cost, more air space, more convenience in packaging, greater convenience in handling, more availability to form stacks, more energy efficiency, lower labor cost, reduced workplace injuries, reduced wastewater production, reduced capital machinery cost, increased volume, increased uniformity, decreased food toxins, and/or lower production and overall cost compared to a method of making a ketogenic product or ketogenic pastry product that comprises baking. Methods of making gas-containing food products

[0184] In some embodiments, a method of making a gas-containing food product (e.g., dough such as ketogenic dough, a frozen dessert, or an alcoholic beverage) is described. For conciseness, a“gas containing food product” may also be referred to herein as simply a “gas-containing food.” The gas-containing food product can be suitable for U.S. domestic food grade markets. The gas-containing food product may be a leavened and/or fermented product. The method can comprise incubating lactose with lactase, thus hydrolyzing the lactose into glucose and galactose. The lactose can be provided in whey permeate or dried whey, for example whey permeate or whey that would otherwise be used for export or animal feed. The dried whey can be reconstituted as applicable. The method can comprise combining a cellulose (i) with the lactose prior to or during the incubating or (ii) with the glucose and galactose after the incubating. The cellulose (for example CMC) can comprise moisture-binding, low-caloric fibers. After the combining, the method can comprise fermenting the glucose and galactose with a yeast, thus forming gas bubbles, and forming the gas-containing food product. Furthermore, absorption of liquid by the cellulose and the gas bubbles can increase the volume of the food product. Accordingly, the resultant gas- containing food product may have a greater volume than the original volume of raw milk from which the lactose was derived, for example at least 110%, 120%, 130%, 140%, 150%, 160%, 170%, 180%, 190%, or 200% of the original volume of raw milk. The bubble structure may be retained in the gas-containing food product by a hydrocolloid for example xanthan gum and/or acacia gum. Thus, the hydrocolloid can retain the volume of the gas- containing food product. In view of this retained volume, the gas-containing food product can provide a greater volume of product than the original raw milk, while having a lower calorie density. Furthermore, the leavening can be obtained without adding sugar. Rather, the yeast can ferment all or substantially all of the glucose in galactose, for example at least 80%, 90%, 95%, 97%, or 99% of the glucose and galactose, thus yielding a food product (such as a ketogenic dough) with limited sugar content. The fermentation can also produce gas, such as carbon dioxide, which is present in the gas-containing product as bubbles. It is noted that the methods of making a gas-containing food product method as described herein can utilize lactose containing cheese runoffs, for example sweet whey. The runoff can be incorporated into a food product, thus making use of what may otherwise be a waste product. Furthermore, by utilizing the runoff in a food product, the biological oxygen demand (BOD) of a dairy process can be reduced. BOD can have a negative environmental impact, and is typically a measurement of dairy plant loss. Furthermore, by using locally sourced Johnsongrass cellulose, the method can avoid the use of herbicides and pesticides, and avoid extensive transportation of raw materials, thus providing a minimal environmental impact. Moreover, the methods of some embodiments efficiently use resources, for example by utilizing at least 80%, 85%, 90%, 95%, 96%, 97%, 98%, or 99% (w/w) of the raw milk from which the lactose was obtained in a product. For example, while a conventional dairy process may use 10 pounds of raw milk to produce 1 pound of cheese and 9 pounds of whey (the latter of which is conventionally used as export or animal feed, or spray-dried at a high energy cost), a method of making a gas-containing product as described herein may utilize substantially more of the raw milk for making food grade products, for example at least 880%, 85%, 90%, 95%, 96%, 97%, 98%, or 99% (w/w) of the raw milk. Accordingly, the methods as described herein can be beneficial for operational efficiency and the environment, in addition to making a food product. It is contemplated that in some embodiments, the method adds moisture and bubbles to in order to achieve a fermented low carbohydrate food product that tastes good, is affordable, is sustainable and is environmentally friendly. Some embodiments include a gas-containing food product made according to any of the methods described herein.

[0185] Furthermore, it is contemplated that the gas-containing food products described herein can provide health benefits as part of modern diet comprising dairy solids, liquids and low caloric fibers, with low or no added sugar and carbohydrates. Accordingly, in some embodiments, the method further comprises recommending the gas-containing food product as part of a low-calorie, low-carbohydrate diet comprising dairy solids, liquids and low caloric fibers. It is noted that obesity is further associated with food deserts, which may have 0.5 times the availability of fast food and lower availability of fresh fruits and vegetables than other locations. However, as described herein, gas-containing food products can be locally sourced from a cellulose source (such as Johnsongrass) that grows in nearly any climate, and thus can be readily available in food deserts. Additionally, the gas- containing food product may comprise no more than 5% (w/w) sugar, such as no more than 4%, 3%, 2%, or 1% (w/w) sugar. Accordingly, that the gas-containing food product of some embodiments can be useful as part of a diet that prevents, inhibits, ameliorates, or reduces obesity, for example in a food desert. It is noted that obesity is also associated with diseases such as diabetes, cancer, and stroke. Thus, in some embodiments, the gas-containing food product can be useful as part of a diet that prevents, inhibits, treats, ameliorates, or reduces obesity, diabetes, cancer, and/or stroke. In some embodiments, a method of preventing, inhibiting, ameliorating, or reducing obesity, and/or the risk of cancer and/or stroke comprises administering a gas-containing food product as described herein to a subject in need thereof. It is further noted that improving health outcomes (for example by preventing, inhibiting, ameliorating, or reducing obesity, and/or the risk of diabetes, cancer and/or stroke) can further conserve health care resources, and can further stabilize the health care infrastructure. For example, it is contemplated that health insurance companies need healthy customers in order to be profitable.

[0186] Additionally, in some embodiments, the gas-containing food product is rich in tryptophan, for example, comprising at least 100 mg, 150 mg, 200 mg, 250 mg, 300 mg, 350 mg, 400 mg, or 500 mg of tryptophan per serving. Tryptophan can enhance serotonin production. Without being limited by theory, it is contemplated that serotonin production can facilitate effective decision making. Thus, in some embodiments, a gas- containing food product is useful for enhancing behavior in a subject, for example decision making. Without being limited by theory, it is contemplated that enhanced decision-making can avoid socially disadvantageous behaviors, such as violent crime or property crime. Crime such as violent crime or property crime may also be associated with economically disadvantaged areas, which may be able to support limited agriculture (for example due to poor soil conditions and/or climate). Thus, the use of cellulose that can grow in nearly any environment, such as Johnsongrass, in accordance with methods of embodiments herein, may provide benefits to economically disadvantaged areas with limited prospects of supporting agriculture.

[0187] FIG. 6 illustrates a method of making a gas-containing food product of some embodiments. The method can comprise incubating lactose with lactase, thus hydrolyzing the lactose into glucose and galactose 605. The lactose can be provided in whey permeate or dried whey, for example whey permeate or dried whey that would otherwise be used for export or animal feed. The dried whey can be reconstituted as applicable. The method can comprise combining a cellulose (i) with the lactose prior to or during the incubating or (ii) with the glucose and galactose after the incubating 610. After the combining, the method can comprise fermenting the glucose and galactose with a yeast, thus forming gas bubbles, thus forming the gas-containing food product 615. By way of example, the gas-containing food product can comprise, consist essentially of, or consist of a dough (e.g., a ketogenic dough) 620, a frozen dessert (e.g., an ice cream) 625, or an alcoholic beverage (e.g., a beer such as citrus or sorghum beer) 630. By way of example, the cellulose of 610 can comprise citrus cellulose, and the juice of the citrus fruit may be fermented as part of making the alcoholic beverage (e.g., for brewing citrus beer). By way of example, the cellulose of 610 can comprise sorghum cellulose, and grain of the sorghum may be used for making the alcoholic beverage (e.g., for brewing sorghum beer). Optionally, the yeast ferments at least 90%, 95%, 97%, or 99% of the glucose and galactose, and the dough is a ketogenic dough 635. It will be appreciated that to ferment this amount of the glucose and galactose, the fermentation may be longer than a typical fermentation. Optionally, the method comprises making a ketogenic pastry product from the ketogenic dough 640. The ketogenic pastry product can be as is described herein. The method may further comprise obtaining whey concentrate, for example, 80%, 85%, or 90% whey concentrate, and adding the whey concentrate to the cellulose before, after, or during the combining 645. By way of example, the whey protein can be concentrated by reverse osmosis to obtain the whey protein concentrate. Optionally, an engineered microbial organism may ferment sugars (e.g., lactose, glucose, and/or galactose) into dairy protein (e.g., casein and/or whey protein). As such, the method may comprise obtaining dairy protein (e.g., casein and/or whey protein) produced by the fermentation of the sugar (lactose, glucose, and/or galactose) with a genetically engineered microbial organism 650. The lactose may be comprised in a whey permeate. As such, the method may comprise obtaining a whey permeate comprising the lactose 655. Optionally, the method comprises concentrating the whey permeate, for example by reverse osmosis. By way of example, the whey permeate (and thus the lactose and the whey protein) may be from a whole cheese whey 660. Optionally, the whey permeate may be ultrafiltered (UF) or diafiltered 665. Whey permeate comprising the lactose may be obtained from the ultrafiltration or diafiltration 670. Optionally, the whey permeate comprising lactose may be dried, for example roll dried 675, thus obtaining dried whey. It is noted that dried whey 678 may be reconstituted, incubated with lactase 605, and used in fermentation as described herein 615, for example to brew alcoholic beverages 630, and/or may be later reconstituted and used in animal feed (domestic or exported), or in pet food. Additionally, concentrating whey permeate, for example by reverse osmosis in 655 yields water. The water from the reverse osmosis may be polished and used to clean fermentation equipment. Advantageously, the use of water from reverse osmosis for cleaning in accordance with some embodiments conserves water resources, and thus offers economic benefits, while minimizing the environmental impact of the method. In some embodiments, the method produces an alcoholic beverage 630 at a water-to-beverage ratio of 3:1 or less, for example, 2.9:1, 2.5:1, or 2:1. For example, the reduced water usage may achieve an environmental certification. For example, the Alliance for Water Stewardship International Water Stewardship Standard can be awarded to breweries that to maintain water usage below a threshold, such as a water-to-beer ratio below 3:1. Whey protein concentrate, for example, 80%, 85%, or 90% whey concentrate, may be obtained (and may be added to the cellulose before, after, or during the combining) 645. By way of example, the whey protein concentrate may be obtained from whey permeate by ultrafiltration as described herein. By way of example, the whey permeate or isolated whey protein can be concentrated by reverse osmosis. Thus, the whey protein concentrate can be obtained. Optionally, cheese from a cheese production 680 as described herein and/or from purchased surplus (e.g., purchased barrel cheddar) may be added to the ketogenic dough 635, for example as cheese trimmings and/or shred. By way of example, the cheese trimmings may be leftover from a cubing line.

[0188] A method of making a gas-containing food product as described herein may further comprise obtaining a whey protein concentrate, such as whey protein concentrate 80%, 85%, 90%, or 95% and adding the whey protein concentrate to the cellulose prior to, during, or after the combining. By way of example, whey protein may be concentrated by reverse osmosis to obtain whey protein concentrate. It is contemplated that the whey protein concentrate of embodiments herein can comprise whey protein from a cheese making method as described herein, and/or can comprise, consist essentially of, or consist of dairy protein (e.g., casein and/or whey protein) produced by the fermentation of sugar (e.g., lactose, glucose, galactose, and/or fructose) by an engineered microbial organism as described herein. For example, microbial organisms have been engineered to produce milk proteins such as casein and whey from sugars, for example engineered yeast produced by Perfect Day Foods. Examples of genetically engineered microbial organisms, for example fungi and/or bacteria that are engineered to produce casein and/or whey protein from sugar are described in PCT Pub. No. WO 2018/039632, which is incorporated by reference in its entirety herein. As such, in some embodiments, the whey protein concentrate comprises dairy protein (e.g., casein and/or whey protein) produced by the fermentation of sugar (e.g., lactose, glucose and/or galactose; or lactose, glucose, galactose, and/or fructose) with a genetically engineered microbial organism. In the method of some embodiments, a combination of dairy proteins from milk, and dairy proteins (e.g., casein and/or whey protein) produced by the fermentation of sugar by genetically engineered microbial organism are mixed. It is contemplated that fermenting dairy proteins such as casein and whey from sugars (which may otherwise be discarded in dairy runoff) and utilizing these proteins as a supplement or substitute for dairy proteins from milk, can advantageously enhance process efficiency and inhibit or avoid waste. Furthermore, in regions with limits on quantities of dairy animals (for example, due to geographical restrictions or regulatory considerations), the output of diary product can be enhanced compared to dairy products that use dairy proteins from milk only. It is further contemplated that in some embodiments, at least some of the sugar for producing dairy proteins with a genetically engineered microbial organism can come from other sources. For example, com is often used as cattle feed. If there is an excess of com relative to the number of cattle, corn-derived fmctose can be used as a source of sugar for producing dairy proteins, advantageously further minimizing waste and enhancing efficiency. In the method of some embodiments, the whey protein concentrate and the lactose are from whole cheese whey of the same cheese production. In the method of some embodiments, a whey permeate (for example, sweet whey derived from a method of making cheese as described herein) comprises the lactose for the method. Optionally, the whey permeate may be concentrated, or spray dried. For example, the whey permeate may be a whey permeate that is concentrated, for example by ultrafiltration. In some embodiments, the whey permeate and the whey protein concentrate are obtained by condensing whole cheese whey by ultrafiltration. Optionally, the microbial organism can be killed or arrested using ultraviolet filters, or by dewatering and incinerating in a biomass boiler after the fermentation is complete. [0189] It is contemplated that liquid whey permeates (such as concentrated whey permeates, for example concentrated sweet whey) may be used in liquid form in methods of making gas-containing food products as described herein. As such, in some embodiments, the lactose is in a liquid sweet whey that is not spray-dried. It is contemplated, that especially in humid climates such as the Southeastern United States and equatorial regions, avoiding spray drying can advantageously avoid substantial energy usage associated with spray drying, thus lowering costs and minimizing environmental impact.

[0190] For any method of making a gas-containing food product as described herein, the lactose may be obtained from one or more of: skim milk, cheese whey, ultrafiltrated skim milk, ultrafiltrated whole milk, 40% fat cream (60% Skim Milk), milk solids and liquids byproducts from butter, yogurt and/or ghee processing, lactose powder, or non-fat skim milk powder.

[0191] For any method of making a gas-containing food product as described herein, the gas-containing food product may be selected from any of a dough, a quark, a sauce, a dressing, and an alcoholic beverage. Without being limited by theory, it is contemplated that the viscosity of the gas-containing food product can be adjusted by selecting the amount of cellulose added. Moreover, it is contemplated that longer fibers will typically exhibit greater liquid absorption than shorter fibers. For example, it is observed herein that bamboo or cellulose fiber of about 200 length can retain about 10 to 20 times its volume in liquid cheese whey. For example, it is observed herein that long-fiber cellulose, such as about 12,000 length carboxymethylcellulose fiber (commercially available, for example, as GELYCEL Fl- 12000 from AMTEX) can uptake up to 50 times its volume in liquid cheese whey. As such, adjusting the ratio between cellulose and liquid can affect viscosity and mouth feel of the food product. In some embodiments, a ratio (w/w) of cellulose to whey permeate (such as sweet whey) comprising lactose (such as concentrated sweet whey) is about 1:1, 2:1, 5:1, 10:1, 20:1, 25:1, 30:1, 40:1, or 50:1, including ranges between any two of the listed values, for example, 1:1-50:1, 2:1-50:1, 5:1-50:1, 10:1-50:1, 20:1-50:1, 1:1-20:1, 2:1-20:1, 5:1-20:1, 10:1-20:1, 1:1-10:1, 2:1-10:1, 5:1-10:1, l:l-5:l, 2:1- 5:1, or 1 : 1-2: 1. In some embodiments, the cellulose has a fiber length of at least about 200, 400, 600, 800, 1000, 2000, 3000, 4000, 5000, 6000, 7000, 8000, 9000, 10,000, 11,000, 12,000, 15,000, or 20,000, including ranges between any two of the listed values, for example 200-12,000, 200-15,000, 200-20,000, 1000-12,000, 1000-15,000, 1000-20,000, 5000-12,000, 5000-15,000, or 5000-20,000. Furthermore, these longer fibers may provide a stretch and pliability functionality to doughs of some embodiments. In some embodiments, the method further comprises adjusting the viscosity of the gas-containing food product by adding cellulose. It is contemplated that adding cellulose can absorb liquid, and increase the viscosity.

[0192] For any method of making a gas-containing food product as described herein, as a result of containing gas, the food product may have a relatively high volume and low density as a consequence of the absorption of liquid by the cellulose, and the presence of gas from the fermentation. Thus, the gas-containing food product can have a relatively low caloric density. In some embodiments, the gas-containing food product has a greater volume that raw materials it was made from. For example, the lactose can be derived from a volume of whole milk, and the gas-containing food product can have a volume that is at least 110%, 120%, 130%, 140%, 150%, 160%, 170%, 180%, 190%, or 200% of the volume of the whole milk, including ranges between any two of the listed values, for example H0%-200%. It is further contemplated that hydrocolloids as described herein (for example, gums such as xanthan gum) can retain the shape of bubbles in the gas-containing food product, and thus, can keep the bubbles intact, retaining the volume of the gas-containing food product. Accordingly, in some embodiments, the gas containing food product comprises a hydrocolloid.

[0193] For a method of making a gas-containing food product of some embodiments, an alcoholic beverage is made. For example, lactose may be hydrolyzed to glucose and galactose as described herein, and yeast may ferment the glucose and/or galactose into alcohol. For example, lactose hydrolyzed to glucose and galactose by enzyme lactase in (UF) Ultrafiltrated milk permeate can be further concentrated by (RO) Reverse Osmosis can then combined with citrus juice sugars to buffer to a pH to between 2.8 - 4 pH so that it can be fermented by Saccharomyces cerevisiae into an alcohol derived from milk and citrus sugars.

[0194] For a method of making a gas-containing food product of some embodiments, a low carbohydrate low glycemic dairy and fiber-based beverage is produced. Manufactured low carbohydrate low glycemic dairy and fiber-based beverage dairy proteins and plant based fats can be combined using moisture and oil binding fibers from various sources such as sodium CMC, citrus fiber such as CitriFi, and/or bamboo fibers. Sulfhydryl bonds can be formed with a balance of omega-3’s and omega-6’ s in a manufactured low carbohydrate low glycemic dairy and fiber-based beverage. An example method is shown in FIG. 7. Without being limited by theory, an omega-6 to omega-3 ratio that is too high may contribute to inflammation in the body, potentially raising the risk of various diseases. Accordingly, in some embodiments, the gas-containing food product comprises a greater quantity (by weight) of omega-3 than omega-6 fatty acids. By way of example, butter, coconut oil, lard, palm oil and olive oil are all relatively low in omega-6. In contrast, sunflower, corn, soybean and cottonseed oils contain the highest amounts. Accordingly, for a method of making a gas-containing food product of some embodiments, the oil comprises coconut oil, palm oil, or olive oil.

[0195] It is contemplated that the cellulose can absorb several times its weight in fluid. In the method of making a gas-containing food product of some embodiments, the cellulose and whey permeate are in a ratio (w/w) of about 1:1 to about 1:8, or about 1:1 to about 1:5; or about 1:2 to about 1:8; or about 1:2 to about 1:5. In the method of making a gas-containing food product of some embodiments, the cellulose comprises at least one of microcrystalline cellulose (MCC), cellulose of a fruit, cellulose of a vegetable, bamboo cellulose, oat bran, cellulose of a grass, cellulose of a tree, cotton fiber, or citrus fiber, cellulose of a brassica, or cellulose of a grass such as a wheatgrass, switch grass, or Johnsongrass. In the method of making a gas-containing food product of some embodiments, the cellulose comprises at least 200-length cellulose. In the method of some embodiments, the cellulose comprises Johnsongrass cellulose. In the method of some embodiments, the method further comprises adding at least one of soy flour, sorghum flour, Johnsongrass seed flour, or millet to the cellulose, either before, during or after said combining. In the method of some embodiments, the cellulose is from a plant grown within 300 miles of a location at which the method is performed.

[0196] Johnsongrass is an invasive species of the sorghum and millet family. Johnsongrass does not need heavy fertilization to grow in abundance, and grows in a variety of climates, including in every state in the United States and every province of Canada. Johnsongrass grows on every continent except Antarctica, and is suitable for (1) human food, including (a) seeds for flour and baked goods, and is suitable for high-fat protein-containing foods such as ketogenic products and ketogenic pastry products as described herein, and (b) cellulose for dietary fiber, and is suitable for ketogenic products and ketogenic pastry products as described herein, which can reduces caloric content when combined with nutrient dense cheese and eggs; (2) animal and pet forage crop (hay, organic hay); and (3) biomass energy production. For example, Johnsongrass seeds are high in fat marginal protein, which is amenable to ketogenic products such as ketogenic pastry products as described herein. For example, Johnsongrass cellulose can be mixed with protein as described herein (e.g., dairy protein, cheese and/or eggs) to add dietary fiber and reduce caloric content in gas -containing food products and/or ketogenic products such as ketogenic pastry products as described herein. For example, Johnsongrass biomass can be used for for boiler process steam and electrical cogeneration as well as biofuel ethanol via gasification. A biomass boiler can provide heat to dry cellulose powder and flour, process steam, power cogeneration electricity, and/or produce ethanol via gasification. As such, the Johnsongrass can provide ingredients and/or energy suitable for methods as described herein.

[0197] Moreover, because Johnsongrass can grow nearly everywhere, it is contemplated that Johnsongrass for use in methods and ketogenic products as described herein does not need to be transported long distances to be used, and may be grown within 300, 200, or 100 miles of where the method is performed. Additionally, Johnsongrass does not require organic or synthetic herbicide or excessive fertilization. The poultry industry has expanded greatly in Alabama, especially in the Sand Mountain region. Broiler litter is an excellent organic fertilizer because of its low moisture content and high organic matter and nutrient content. However, after many years of repeated land application, high concentrations of some nutrients may accumulate in soil and become a potential liability to environmental quality, animal welfare and human health. Therefore, locating alternative areas in the state for land-application of broiler litter is warranted, and the Black Belt region of Alabama is of special interest in this regard because of its soils that are often of low fertility and historically have not been amended with broiler litter. It is contemplated that Johnsongrass may be grown in soil fertilized by broiler litter. More generally, low productivity soil types can be associated with economically depressed regions, such as food deserts (e.g., regions with 2.5 times the availability of fast food and lower availability of fresh fruits and vegetables), which are typically associated with obesity, diabetes, cancer, and stroke. Low productivity soil types will grow johnsongrass and are amended by animal waste like cow manure, chicken litter and cheese whey which all beneficially amend poor soils and provide ingredients for ketogenic products (such as ketogenic pastry products as described herein), which can be produced locally using locally-grown materials such as Johnsongrass, and which can be useful in combating obesity, diabetes, cancer, and/or stroke epidemics within these regions. Use of no till farming practices with a perennial rhizome crop (Johnsongrass) may also reduce erosion and siltation as well as promotes rainwater infiltration into the soil and increased organic material and a healthy soil microbial population. In contrast, exclusive use of petrochemical fertilizers may decimate the soil microbial populations and cause it to become dependent on petrochemical fertilizers in order to remain productive.

[0198] It has been observed that harvesting Johnsongrass hay with a combine can stop the growth of Johnsongrass when desired. Accordingly, Johnsongrass may be grown without the use of herbicides such as glyphosate. It is contemplated that avoiding use of such herbicides can restore the microbial populations in the soil that help the soil to regenerate itself. As Johnsongrass does not require the use of pesticides in order to flourish as a crop, the adoption of Johnsongrass crops (for example for making flour from Johnsongrass seed for use in ketogenic products and gas-containing food products as described herein) may help to control the spread of invasive species.

[0199] Johnsongrass is normally managed for hay production, and it can easily be grazed with proper management. When the plant was young and still in its vegetative stage, it had a CP concentration of 9.2%, an ether extract (crude fat) concentration of 2.3%, and a crude fiber (CF) concentration of 28.5%. As the plant tissues matured, the CP decreased to 5.4%, the ether extract to 1.4%, and the CF increased to 32.4%. These data indicate that nutritive quality of Johnsongrass decreased as tissues matured. As such, in some embodiments, Johnsongrass is harvested when it is still young.

[0200] The Johnsongrass seed is demulcent and diuretic which benefits human health in more ways than providing a source of protein and fat. It is further contemplated that dietary fiber from cellulose in combination with diuretic attributes of Johnsongrass seed may aid in the speed of digestion of pizza and other dairy based baked goods. It was recently reported that that conventional pizza takes 14 hours to digest creating a food backlog in the intestines when eating 3 meals/day. Without being limited by theory, the Johnsongrass seed is also a demulcent which soothes irritated intestines and bowels. This in combination with the near elimination of lactose could allow more consumers who previously had digestive issues caused by either lactose intolerance or dairy protein intolerance to enjoy ketogenic pastry products as described herein in comfort. In addition, without being limited by theory, the mucilage is a soluble fiber which can promotes growth of healthy prebiotic bacteria in the gut. Additionally, Johnsongrass comprises fatty acids associated with human cognition, including 20- and 22-carbon fatty acids, arachidonic acid (AA) and docosahexaenoic acid (DHA), which may also be found within the human food supply within animal- sourced food.

[0201] In the method of making a gas-containing food product of some embodiments, the cellulose comprises citrus cellulose. It is contemplated that citrus cellulose can be used as the cellulose to make the gas-containing food product, while juice of the citrus product can be used. In some embodiments, the method comprises obtaining the citrus cellulose from a citrus fruit and obtaining juice from the citrus fruit. The method can comprise fermenting the juice of the citrus fruit and some of the glucose and galactose into an alcoholic beverage. It is further contemplated that in response to decreased demand for juice, some juice manufacturers may have increased capacity. Accordingly, it is contemplated that some methods of making a gas-containing food product may be performed using juice-making plants. Additionally, gas-containing food products may be transported using vehicles such as train cars that have increased capacity when juice production is below capacity.

[0202] In methods of making a gas-containing food product of some embodiments, the gas-containing food product may have limited sugar content. For example, a yeast can ferment all or substantially all of the glucose and/or galactose (and/or fructose, if present) in a product precursor, for example, at least 80%, 85%, 90%, 95%, 97%, or 99% of the glucose and galactose (and/or fructose, if present), including ranges between any two of the listed values. In some embodiments, the yeast ferments at least 80%, 85%, 90%, 95%, 97%, or 99% of the glucose and galactose (and fructose, if, present), and the dough is a ketogenic dough. It is contemplated that fermenting all or substantially all of the glucose and galactose (and/or fructose, if present) as described herein may involve a longer incubation than is typical. For example, the fermenting may be performed for at least 1, 2, 3, 4, 5, 6, 7, or 8 hours, including ranges between any two of the listed values, for example, 1-3 hours, 1-5 hours, 1-8 hours, 2-5 hours, 2-8 hours, 3-5 hours, 3-8 hours, or 5-8 hours. For example, the gas-containing food product can comprise no more than 5% sugar (w/w), for example no more than 5%, 4%, 3%, 2%, 1%, or 0.1% (w/w) sugar.

[0203] In the method of making a gas-containing food product of some embodiments, the gas-containing food product comprises cheese that is free or substantially free of lactose, for example comprising no more than 5%, 4%, 3%, 2%, 1%, or 0.1% (w/w) lactose. A method of making a cheese that is free or substantially free of lactose is described in Example 16. The lactose can be provided in milk, and the milk can be incubated with lactase until all or substantially all of the lactose has been converted into glucose and galactose, for example at least 90%, 95%, 96%, 97%, 98%, 99%, or 99.9% of the lactose has been converted into glucose and galactose, thus producing a milk that is free or substantially free of lactase. Optionally, the method can comprise pasteurizing the milk that is free or substantially free of lactase. The method can comprise making cheese from the milk, for example in cheese vat. It has been observed herein that lactose free milk causes cheese to take longer to ripen. Accordingly, the method may comprise a ripening time of at least 40, 50, 60, 70, 80, 90, 100, 110, or 120 minutes, including ranges between any two of the listed values, for example 40 to 120 minutes, or 50 to 110 minutes. The method can comprise pumping the ripened cheese curds and whey to a finishing table. The method can comprise adding yeast to the ripened cheese curds, in which the years consumes all or substantially all of the glucose and galactose, for example, at least 90%, 95%, 96%, 97%, 98%, 99%, or 99.9% of the glucose and galactose. The method can comprise adding a cellulose such as CMC to the ripened cheese curds. The method can comprise adding hydrocolloids such as hydrocolloid gums such as xanthan gum to hold structures of bubbles in the cheese. The method can comprise adding omega-3 plant-based oils as described herein. Thus, a cheese that is free or substantially free of lactose can be made. Optionally, the method can comprise adding dough ingredients as described herein, for example cellulose, flour (e.g., sorghum flour), and oil, thus making a dough comprising the cheese.

[0204] It is contemplated that gas-containing foods, for example ketogenic doughs, comprising unsaturated fatty acids and proteins bound by sulfhydryl bonds can have health benefits as described herein. In the method of making a gas-containing food of some embodiments, the method further comprising combining an unsaturated fatty acid with the cellulose. The unsaturated fatty acid can form a sulfhydryl bond with a protein of the whey protein concentrate. By way of example, the unsaturated fatty acid is selected from the group consisting of: flaxseed oil, linseed oil, unsaturated fatty acid containing linoleic acid, saltwort (e.g., B. maritima ) oil, Johnsongrass seed oil, or a combination of two or more of the listed items. It is noted that saltwort (or turtleweed) seed oil has a linoleic acid C 18:2 content of about 73%, which is one of the highest known 08:2 contents of any oil. It also rich in tocopherols, particularly a-tocopherol 0.07% (700 mg/kg) and shows high levels of phytosterol 2427.4 mg/kg. [4] Those compounds are considered to be very healthy. The seeds are also rich in elements like phosphorus (P), potassium (K), calcium (Ca), magnesium (Mg) and iron (Fe). In the method of some embodiments, the cellulose and an unsaturated oil form a sulfhydryl bond. For example, cotton (CMC) and citrus fibers (CitriFi ) of high liquid whey (containing sulfur protein) binding capacity along with saltwort or turtlegrass ( Batis maritima, which contains a high percentage of linoleic acids) all can be grown in abundance below the 33rd parallel of latitude. In addition to being grown along coastal regions on alkaline soil, saltwort can be grown in marsh bottoms of drained aquaculture ponds that are predominantly found in alkaline soils because beneath the alkaline soil types there is calcium carbonate or a layer of lime stone chalk. The calcium presence in the soil increases feed to protein conversion in aqua culture. The salt tolerant alkaline soil loving saltwort can be grown with salt whey or other beneficially-used effluent fertilizers in marshy abandoned drained aquaculture infrastructure on alkaline soil. In addition, there are highly mineralized ground water sources with high enough salt content to grow freshwater shrimp and aqua culture systems found above lime stone chalk formations. Saltwort is also rich in protein plus the plant can tolerate salty ground so it is a potential crop on land that is now fallow by salt content. Saltwort also comprises a substantial amount of starch, which seems to be of a small size suitable, for example, as food thickeners, paper coatings, laundry starch, dusting powders, cosmetics, fat replacers, thickeners in the printing of textiles and biodegradable plastics. These ingredients (unsaturated oil and proteins, for example diary proteins and/or cellulose-associated proteins) can combine to form a sulfhydryl bond in low carbohydrate baked goods replacing high carbohydrate grains and reducing carbohydrate content of potato- based products. As such, in some embodiments, the cellulose comprises cotton fiber and/or saltwort fiber. Optionally, the method further comprises combining an unsaturated fatty acid with the cellulose (before or after combining the cellulose with the lactose and/or glucose and galactose). The unsaturated acid can comprise linoleic acid, for example, from saltwort. Furthermore, as described herein, it is contemplated that sulfhydryl bonds, for example dairy proteins bound to plant-derive unsaturated fatty acids as described herein, can enhance health outcomes, including obesity and cancer. Accordingly, in some embodiments, the gas- containing food product is useful for inhibiting, preventing, ameliorating, or treating obesity and/or cancer.

[0205] In the method of making a gas-containing food of some embodiments, the gas-containing food product comprises or consist of a ketogenic dough. For conciseness herein, wherever a“dough” is mentioned, a batter is also contemplated, unless explicitly stated otherwise. Accordingly, a“ketogenic dough” may refer to a ketogenic dough or a ketogenic batter. The method can further comprise making a ketogenic pastry product from the ketogenic dough. The ketogenic pastry product can be as described herein. By way of example, the ketogenic pastry product may be selected from the group consisting of a pizza crust, a pizza, a pie, a pie crust, a bun, a dough, a dough ball, a sandwich thin, a biscuit, a cheese biscuit, a pancake, a hash brown, a waffle (fresh or frozen), a waffle batter, or a combination of two or more of the listed items. In some embodiments, the gas-containing food product comprises a pet food. As such, in some embodiments, the method further comprises making a pet food product from the gas-containing food product or a precursor thereof such as whey protein concentrate. For example, whey protein concentrate as described herein may be roll-dried into powder.

[0206] It is noted that several possible sequences of adding ingredients can be suitable for methods of making a gas-containing food of some embodiments. For example, the lactose can be incubated with lactase before being combined with the other ingredients, or concurrently with or after being combined with the other ingredients (so that the hydrolysis can be performed in the presence of other ingredients such as cellulose. In some embodiments, the lactose is incubated with lactase after the combining with cellulose. In some embodiments, the lactose is incubated with lactase prior to the combining with cellulose. In some embodiments, the lactose is comprised by at least one of raw milk, skim milk, cheese whey, untrafiltered skim milk, ultrafiltered whole milk, 40% fat cream (60% skim milk), milk solids and liquid byproducts of butter or ghee or yogurt processing, lactose powder, or nonfat skim milk powder. In some embodiments, the lactose is comprised by ultrafiltered skim milk at about 3x to 4x, and the cellulose comprises CMC. It is has been observed that such a combination of ultrafiltered skim milk and CMC can provide a rich mouthfeel that replicates high fat gelatos, and is suitable for frozen desserts of some embodiments.

[0207] It is contemplated that for any method of making a gas-containing food product as described herein, the structure of the bubbles in the products can be held strong by hydrocolloids such as gums, including, but not limited to, xanthan gum and guar gum. Accordingly, for any method of making a gas-containing food product as described herein, the method further comprises adding a gums such as xanthan gum or guar gum. As such, the method can comprise maintaining the gas-containing food product in a leavened or expanded state by including a gum as described herein.

[0208] For any method of making a gas-containing food product as described herein, the method further comprises adding at least one of whey protein concentrate (such as whey protein concentrate 80%), a vitamin, tapioca starch, guar gum, xanthan gum, acacia gum, psyllium husks, inulin, stevia, Swerve sweetener, sodium propionate, turmeric, monkfruit low glycemic sweetener, egg, oil, and/or natural dairy flavors to the cellulose, either before, during or after said combining. For example, the vitamin can comprises or consist of ascorbic acid, dietary sulfur, or a combination of the listed items. For any method of making a gas-containing food product as described herein, the method further comprises adding salt to the galactose and cellulose after said combining. For any method of making a gas-containing food product as described herein, the method further comprises adding eggs and/or cheese to a precursor of the gas-containing food product, for example cheese trimmings from a cheese slicing, shredding, and/or cubing line. It is contemplated that any of these additional ingredients can be added before, concurrent with, or after the cellulose and lactose or glucose and galactose are combined. In some embodiments, the gas-containing food product has a low glycemic content, is tryptophan-rich, and/or comprises an unsaturated oil bond to a dairy protein or a cellulose-associated protein by a sulfhydryl bond as described herein. Natural dairy flavors can be produced by natural enzymes, so as to provide flavors associated with fresh cream, cheese and butter. It is contemplated that using enzymes to rapidly ripen cheese and sweet wheys as described herein (e.g., enzyme modified fast ripening natural cheese) can amplify flavors, and obviate a need for adding dairy flavors. In some embodiments, low moisture barrel cheddar cheese can be prepared at a set temp of 90°F (e.g., range 89°F - 9l°F), and a cook Temp of 101.5°F range of 101.5F -102F. In the method of making a gas-containing food of some embodiments, additional leavening agents are added to the gas-containing food, for example sodium bicarbonate and phosphate.

[0209] For any method of making a gas-containing food product as described herein, the yeast may comprise S. cerevisiae (which, for example, may ferment glucose, galactose, and/or fructose) and/or K. lactis (which, for example, may comprise lactase, which may hydrolyze lactose).

[0210] For any method of making a gas-containing food product as described herein, the lactase may comprises Ha-lactase or NO Lactase. Ha-lactase and NO Lactase are commercially available, for example, from the CHR Hansen catalog as Ha-Lactase™ 5200 product.

[0211] In the method of making a gas-containing food product of some embodiments, the gas-containing food product comprises a dough, and the method further comprising packaging the dough in a container comprising a headspace. The yeast may further ferments the glucose and galactose in the container, whereby the dough expands to at least partially fill the headspace. It is contemplated that using standard containers for the cheese and dairy industry (e.g., 500 lb barrels) may facilitate the use of existing plants and infrastructure for performing the methods as described herein.

[0212] In the method of making a gas-containing food product of some embodiments, the gas-containing food product comprises a quark or UF skim milk, and the method further comprising making a frozen dessert from the gas-containing food product, such as an ice cream. Optionally, the ice cream can further comprise eggs in addition to the quark or skim milk. In some embodiments, the ice cream comprises skim milk, CMC, hydrocolloids/ gums, non-glycemic sweeteners, flavors such as Stevia or swerve. The ice cream may further comprise other low-carb low glycemic additives, ingredients, colorings, and/or flavorings. In some embodiments, the ice cream has a low glycemic content, is tryptophan-rich (for example, comprising at least 50mg, lOOmg, l50mg, 200mg, 250mg, or 300mg of tryptophan per serving as described herein), and/or comprises an unsaturated oil bond to a dairy protein or a cellulose-associated protein by a sulfhydryl bond as described herein. By way of example, the oil can comprise or consist of a plant-based oil such as saltwort oil, flaxseed oil, coconut oil and/or olive oil. By way of example, the ice cream can comprise CMC. The CMC may be bound to the unsaturated oil by a sulfhydryl bond (for example, via a CMC-associated protein). In some embodiments, the quark and cellulose are baked, for example at a temperature of at least 350 °F for at least 30 minutes, or at least 450 °F for at least 1 hour. The quark and cellulose can then be frozen to make the ice cream. Optionally, the ice cream can further comprise an emulsion stabilizer. The emulsion stabilizer can inhibit the formation of rough ice crystals and it is economical and practical, so beneficial for the control of production cost. The emulsion stabilizer is a compound food additive, made by the compound of thickening stabilizer, emulsifying agent and buffering agent. It is further contemplated that in ice cream, the cellulose such as CMC can act as a thickening stabilizer. As a thickening stabilizer, CMC sodium can be used in the production of various kinds of compound emulsion stabilizers. For example, the combination of CMC sodium, guar gum and carrageenan can yield ice cream materials that have relatively high viscosity and superior emulsifying capacity of proteins. It also makes the tissue structure of ice cream soft, fine and smooth, the taste lubricant, and the texture thick and dente, with relatively good melting resistance. In the production of ice cream, the use of CMC can also help to reduce the formation of ice crystals in large or medium particles, enhance the melting resistance, improve the fine and smooth taste, whiten the color of ice cream and increase the volume of ice cream. Meanwhile, the use of CMC can reduce the usage amount of solid materials and thus reduce the production cost of ice cream. It has been observed herein that whey binding capabilities of CMC in quark-based ice cream can be reduced if CMC is added after salt is applied. Accordingly, in the method of some embodiments, CMC is added after any salt. Thus, the CMC can have greater whey-binding capabilities. In some embodiments, the ice cream is whipped. In some embodiments, the ice cream comprises a non-glycemic sweetener such as inulin or Swerve sweetener.

[0213] In the method of making a gas-containing food of some embodiments, the incubating is performed on a cheese table. Air can be incorporated into the gas-containing food (e.g., a dough such as ketogenic dough) to create air bubbles without extrusion by leaving some cheese whey on the finishing table with the cheese curds. As such, the gas- containing food product may comprise cheese curds. When an acidity reaches the desirable stage for the cheese being made (for example, salt can be applied to stop acid production). Then lipase enzymes can be applied to the finishing table to convert the lactose in the whey retained in the long fiber cellulose to glucose. Then yeast can be added to react with glucose to create air bubbles via leavening. Sodium bicarbonate or potassium bicarbonate and phosphate can then be applied to react with each other and create more air bubbles in the absence of sugar.

[0214] In some embodiments, the method of making a gas-containing food comprises combining the lactose and/or glucose and galactose with the cellulose at a pH of about 6 to about 8.

[0215] In the method of making a gas-containing food of some embodiments, the lactose is obtained from a dairy liquid runoff, thereby reducing biological oxygen demand (BOD). It is contemplated that the method can provide a low capital cost environmental solutions for high BOD organic dairy effluent streams associated with manufacturing dairy products such as cheese, yogurt, quark, cream, butter, and ghee. The method can also provide an environmental solution for dairy manufacturing facilities located in environments that are too humid to efficiently and/or effectively spray dry liquid dairy byproduct, or facilities that lack sufficient volume and throughput sufficient to support byproduct processing, by obviating a need for spray drying and/or byproduct processing. As such, in the method of making a gas-containing food of some embodiments, the lactose is provided in a liquid, and whereby the dairy liquid runoff was not spray dried.

[0216] In the method of making a gas-containing food of some embodiments, the method further comprises extruding the gas-containing food product by rapid jet extrusion. For example, extrusion may be performed using RAPIDOJET technology (Baker Concepts, LLC).

[0217] It is further contemplated that in methods of some embodiments, cooking can kill pathogens, which can obviate any need for pasteurization or sterilization of ingredients. In the method of making a gas-containing food of some embodiments, the cellulose, lactose, and/or whey (if present) are not pasteurized, and the fermenting is performed at a temperature of at least 90° F, thereby killing pathogens in the gas-containing food product. [0218] With further reference to FIG. 6, in some embodiments, a method of making cheese is described. The method of making cheese may be performed in conjunction with a method of making a gas-containing food product as described herein, or may be performed on its own (for example, hydrolyzing lactose from whey permeate with lactose, and using the resulting galactose and glucose as an input). The method comprises making cheese comprising (i) dairy protein produced by the fermentation of sugar (such as glucose and galactose obtained from the lactase hydrolysis of lactose) with an engineered microbial organism and (ii) dairy cream 685. The method can comprise obtaining dairy protein (e.g., casein and/or whey protein) produced by the fermentation of sugar (e.g., glucose, and/or galactose) with an engineered microbial organism 650. The sugar can be from a dairy runoff such as whole cheese whey or whey permeate (e.g., concentrated whey permeate) comprising lactose as described herein. The dairy cream can be obtained 690, for example from a dairy source, such as surplus cream from cheese production 680. Making the cheese may comprise binding the dairy cream to the dairy protein, for example, using a synthetic rennet 695. As such the cheese may be made. In some embodiments, all or substantially all of the sugar (e.g., lactose, or glucose and galactose) is fermented, for example at least 85%, 90%, 95%, 97%, 98%, or 99% of the sugar, and as such, the cheese is substantially sugar free or is sugar free (e.g., substantially lactose free, or lactose free, for example, comprising no more than 5% (w/w), 4%, 3%, 2%, or 1% sugar).

Additional embodiments

[0219] In addition to the other items set forth herein, the following options are described herein:

1. A method of making a dairy product over multiple seasons, wherein a supply of fresh milk varies by at least 40% over the course of the seasons, the method comprising:

specifying a production quantity range of the dairy product, wherein the production quantity range varies by no more than a specified percentage over the multiple seasons;

combining two or more milk products selected from a group consisting of: fresh 40% cream, fresh whole milk, fresh skim milk, nonfat dry milk powder, milk protein concentrate (MPC), whey protein concentrate (WPC), and ultra filtered (UF) fresh skim milk to form a formulation, wherein the milk products are pasteurized before or after said combining;

standardizing the formulation to a specified range of protein concentration ratio, fat content, total solids (TS), and pH;

fermenting the formulation into a cheese selected from the group consisting of: quark, cheddar, and mozzarella; and

producing the dairy product from the cheese in a quantity within the specified production quantity range.

2. The method of Option 1, further comprising:

adding freeze-thaw stabilizers to the cheese;

flash-freezing the cheese;

reconstituting the cheese; and

incorporating the reconstituted cheese into the dairy product so as to produce the quantity within the specified production quantity range.

3. The method of Option 2, further comprising removing water from the cheese prior to flash-freezing.

4. The method of any one of Options 1-3, wherein the specified production quantity range comprises at least 1,000 pounds of cheese per month.

5. The method of any one of Options 1-4, further comprising adding an unsalted butter or milk fat to the standardized formulation.

6. The method of any of Options 1-5, further comprising obtaining at least one of the milk products, or unsalted butter, or milk fat from a government storage facility, wherein the at least one milk product, unsalted butter, or milk fat is at least 90% of its useful shelf life.

7. The method of any of Options 1-6, further comprising providing the dairy product produced within the specified quantity range to a consumer, without storing the dairy product in a government storage facility.

8. The method of any of Options 1-7, further comprising invoicing one or more suppliers seasonally.

9. The method of any of Options 1-8, wherein at least one of the two or more milk products is obtained from a surplus (such as a surplus above market demand), and/or at at least 90% of its useful shelf life. 10. The method of any one of Options 1-9, further comprising an oil comprising unsaturated fatty acid to the cheese.

11. The method of Option 10, wherein the oil is added to the cheese by a venturi valve, and wherein the dairy product comprises a sulfhydryl group bound to an unsaturated fatty acid of the oil.

12. The method of Option 11, wherein a majority of charges interact with the sulfhydryl group.

13. The method of any one of Options 10-12, wherein the dairy product comprises goat milk or goat milk protein powder comprising the sulfhydryl group.

14. The method of Option 13, further comprising providing the dairy product to a subject in need of anti-inflammatory treatment.

15. The method of any one of Options 10-14, wherein the oil is selected from the group consisting of: flaxseed oil, linseed oil, saltwort seed oil, coconut oil, olive oil, and unsaturated fatty acid containing linoleic acid, or a combination of two or more of these.

16. The method of any one of Options 1-15, wherein the protein concentration ratio of the formulation is adjusted to about 2.5:1 to 4:1.

17. The method of any one of Options 1-16, wherein the dairy product is selected from the group consisting of: processed cheese product, quark, mozzarella, cheddar, yogurt, pudding mix, pudding snack, smoothie, high protein whey concentrate, granola bar, chocolate, protein bar, wafer bar, jet puffed whipped frozen product, salad dressing, vegetable dip, dairy spread, feta, cream cheese, ultrafiltered (UF) milk-based white cheese, cheese cracker, frozen snack, Mediterranean style cheese in brine, doughnut, cupcake, pastry, confection, candy, cookie, frozen whipped topping, shredded cheese, slushy drink, protein meal replacement shake, mayonnaise, mustard, wing sauce, BBQ sauce, tartar sauce, salad topping, cannoli, pasta with cheese, gluten-free pasta with cheese, gelatin, fudge bar, sugar- free flavor coating, pie, chocolate cream pie, lemon meringue pie, cheesecake, key lime pie, turtle pie, cake, high protein low sugar cake, or a combination of two or more of the listed Options.

18. The method of Option 17, wherein the quark is selected from the group consisting of: sweetened quark and savory quark. 19. The method of Option 17, wherein the mozzarella is selected from the group consisting of: part skim mozzarella shred and flaxseed oil, part skim mozzarella string cheese and flaxseed oil, low moisture part skim mozzarella shredded and flaxseed oil, or low moisture part skim mozzarella string cheese and flaxseed oil.

20. The method of any one of Options 1-19, wherein the dairy product comprises at least one of flavor additive, low-sodium salt substitute, natural sweeteners, stevia, turmeric, curcumin, savory herbs and spices, chicory root fiber, inulin, anti-inflammatory antioxidant herbs, eggshell powder, or coffee beans.

21. The method of any one of Options 1-20, further comprising:

obtaining an acid whey comprising lactose from the cheese;

fermenting the acid whey with a genetically engineered microbial organism to convert the lactose into prebiotic sugars, until substantially all of the lactose is converted into prebiotic sugars; and

concentrating the whey into sugar slurry configured to be reconstituted by the addition of water.

22. The method of any one of Options 1-20, wherein the cheese comprises mozzarella and/or cheddar, the method further comprising:

obtaining a sweet whey from the cheese;

concentrating the sweet whey; and

combining the concentrated sweet whey with whey protein concentrate and/or ultrafiltered skim milk to produce a processed cheese product.

23. The method of any one of Options 1-22, wherein the sweet whey is concentrated by reverse osmosis.

24. The method of any one of Options 20-23, wherein said combining further comprises adding preservatives.

25. The method of any one of Options 1-24, further comprising adding chicory root fiber to the dairy product.

26. The method of any one of Options 1-25, further comprising providing the dairy product to a manufacturer or copacker for additional manufacturing and/or processing. 27. The method of any one of Options 1-26, wherein the supply of fresh milk varies by at least 40% is a supply of fresh milk that is economically viable to purchase for cheese production in a fluid milk market.

28. The method of Option 22, further comprising boiling a cruciferous vegetable in the sweet whey.

29. The method of Option 28, further comprising making a cruciferous vegetable pastry product comprising the boiled cruciferous vegetable and boiled sweet whey.

30. A method of making a cruciferous vegetable pastry product comprising:

boiling a cruciferous vegetable in sweet whey; and

making a pastry product comprising the boiled cruciferous vegetable and boiled sweet whey, thereby making a cruciferous vegetable pastry product.

31. The method of Option 29 or 30, wherein the cruciferous vegetable pastry product is selected from the group consisting of: a pizza crust, a pizza, a pie, a pie crust, a bun, a dough, a dough ball, a biscuit, and a sandwich thin, a biscuit, a cheese biscuit, a pancake, a hash brown, a waffle (fresh or frozen), a waffle batter, or a combination of two or more of the listed Options.

32. The method of Option 31, wherein the pizza crust further comprises at least one of: bacon, barbecue, chicken (such as chicken breast), pork, turkey, egg and bacon, egg and barbecue, egg and chicken, egg and pork, or egg and turkey.

33. The method of Option 31 or 32, wherein the pizza crust further comprises at least one of cream sauce, garlic, salt, chili peppers, cocoa powder, bacon fat, and olive oil.

34. The method any one of Options 28-33, wherein the cruciferous vegetable is boiled in a mixture of the sweet whey and a chicken stock.

35. The method of any one of Options 28-34, wherein the cruciferous vegetable is selected from the group consisting of: broccoli, white cauliflower, cheddar cauliflower, cabbage, kale, Brussels sprouts, turnips, bok choy, mustard, and kohlrabi, artichoke, or two or more of the listed Options.

36. The method of any one of Options 28-35, further comprising freezing the boiled cruciferous vegetable and/or the cruciferous vegetable pastry product.

37. A method of making a sugar slurry, the method comprising: fermenting an acid whey comprising lactose with a genetically engineered microbial organism to convert the lactose into prebiotic sugars, until substantially all of the lactose is converted into prebiotic sugars; and

38. The method of Option 37, further comprising:

obtaining water from said concentrating; and

reconstituting a dry product with said obtained water.

39. The method of Option 38, wherein the dry product is selected from the group consisting of: a juice product, and a dry enhanced carbohydrate powder drink.

40. The method of any one of Options 37-39, wherein the sugar slurry is stable at 23 °C for at least two weeks.

41. The method of any one of Options 37-40, further comprising reconstituting the sugar slurry.

42. The method of any one of Options 37-41, further comprising manufacturing a prebiotic condiment that comprises the sugar slurry.

43. The method of Option 42, wherein the prebiotic condiment is selected from the group consisting of: catchup, mustard, mayonnaise, tomato sauce, spaghetti sauce, barbecue sauce, pizza sauce, and soup.

44. The method of any one of Options 42-43, wherein manufacturing the prebiotic condiment comprises adding chicory root fiber and/or stevia.

45. The method of Option 44, wherein manufacturing the prebiotic condiment does not comprise adding sugar sweetener.

46. The method of any one of Options 42-44, wherein manufacturing the prebiotic condiment comprises adding turmeric curcumin.

47. The method of any one of Options 40-44, wherein manufacturing the prebiotic condiment does not comprise adding salt.

48. The method of any one of Options 37-46, further comprising providing the sugar slurry to a manufacturer or copacker for additional processing and/or manufacturing.

49. A composition comprising:

a sulfhydryl group; and an oil comprising an unsaturated fatty acid

wherein the sulfhydryl group is bound to the unsaturated fatty acid.

50. The composition of Option 49, wherein the composition comprises a dairy product comprising a quark, the quark comprising the sulfhydryl group, the composition further comprising a freeze-thaw stabilizer and cellulose.

51. The composition of Option 49, the composition comprising goat milk and/or goat milk protein powder, wherein the goat milk comprises the sulfhydryl group.

52. The composition of any one of Options 50-51, wherein the dairy product is selected from the group consisting of: processed cheese product, quark, mozzarella, cheddar, yogurt, pudding mix, pudding snack, smoothie, high protein whey concentrate, granola bar, chocolate, protein bar, wafer bar, jet puffed whipped frozen product, salad dressing, vegetable dip, dairy spread, feta, cream cheese, ultrafiltered (UF) milk-based white cheese, cheese cracker, frozen snack, Mediterranean style cheese in brine, doughnut, cupcake, pastry, confection, candy, cookie, frozen whipped topping, shredded cheese, slushy drink, protein meal replacement shake, mayonnaise, mustard, wing sauce, BBQ sauce, tartar sauce, salad topping, cannoli, pasta with cheese, gluten-free pasta with cheese, gelatin, fudge bar, sugar- free flavor coating, pie, chocolate cream pie, lemon meringue pie, cheesecake, key lime pie, turtle pie, cake, high protein low sugar cake, or a combination of two or more of the listed Options.

53. The dairy product of any one of Options 50-51, wherein the quark is selected from the group consisting of: sweetened quark, and savory quark.

54. The composition of any one of Options 49-53, wherein the composition comprises a prebiotic sugar.

55. The composition of Option 54, wherein the composition comprises chicory root fiber comprising the prebiotic sugar.

56. The composition of Option 54, wherein the composition comprises sugar slurry comprising the prebiotic sugar.

57. The composition of Option 49, wherein the composition comprises a protein food product, wherein the sulfhydryl group is comprised by a methionine or cysteine of the protein food product. 58. The composition of Option 57, wherein the protein food product comprises peanut butter, sun butter, cashew butter, almond butter, tofu, hummus, or a combination of two or more of the listed Options.

59. The composition of any one of Options 57-58, further comprising an egg product.

60. The composition of Option 59, wherein the sulfhydryl group is comprised by a methionine or cysteine of the egg product.

61. The composition of any one of Options 59-60, wherein the egg product is a liquid egg product, and wherein the oil comprises flaxseed oil.

62. The composition of Options 57-61, wherein the protein food product further comprises inulin.

63. The composition of any one of Options 57-62, wherein the protein food product does not comprise added sugar and/or does not comprise added sweetener.

64. The composition of any one of Options 57-63, wherein the protein food product comprises turmeric curcumin, and is free or substantially free of sodium.

65. The composition of any one of Options 57-64, wherein the protein food product comprises chicory root fiber and stevia, and is free or substantially free of glucose and fructose.

66. The composition of any one of Options 57-65, wherein the oil comprises flaxseed oil.

67. The composition of any one of Options 49-66, further comprising coffee beans.

68. The composition of any one of Options 49-67, for use in inhibiting inflammation in a subject in need thereof.

69. The composition of Option 68, wherein the subject has an inflammatory disease.

70. The composition of Option 49, further comprising a sweet whey and a vegetable, wherein at least one of the sweet whey or the vegetable comprises the sulfhydryl group.

71. The composition of Option 70, wherein the vegetable is a cruciferous vegetable selected from the group consisting of: broccoli, cauliflower (for example white and/or cheddar cauliflower), cabbage, kale, Brussels sprouts, turnips, bok choy, mustard, and kohlrabi, and artichoke, or a combination of two or more of the listed Options.

72. A sugar slurry comprising: an acid whey;

a prebiotic sugar; and

an engineered microbial organism.

73. The sugar slurry of Option 72, wherein the sugar slurry is substantially free of scorching.

74. The sugar slurry of any one of Options 72-73, wherein the sugar slurry is configured to be reconstituted.

75. The sugar slurry of any one of Options 72-74, wherein the sugar slurry is configured to be reconstituted upon the addition of water.

76. The sugar slurry of any one of Options 72-75, wherein the sugar slurry is configured to be reconstituted by using water already present in the prebiotic sugar.

77. The sugar slurry of any one of Options 72-76, wherein the sugar slurry is stable at 23 °C for at least two weeks.

78. A prebiotic condiment comprising a prebiotic sugar, wherein the prebiotic condiment is selected from the group consisting of: ketchup, mustard, mayonnaise, tomato sauce, spaghetti sauce, barbecue sauce, pizza sauce, soup, and peanut butter.

79. The prebiotic condiment of Option 78, further comprising the sugar slurry of any one of Options 38-43, wherein the prebiotic sugar is comprised by the sugar slurry.80. The prebiotic condiment of any one of Options 78-79, comprising turmeric curcumin, wherein the prebiotic condiment is substantially free of sodium.

81. The prebiotic condiment of any one of Options 78-80, comprising chicory root fiber, wherein the chicory root fiber comprises the prebiotic sugar.

82. The prebiotic condiment of any one of Options 78-81, comprising chicory root fiber and stevia, wherein the prebiotic condiment is substantially free of glucose and fructose.

83. A method of making a protein food product, the method comprising:

obtaining:

at least one of: nuts, legumes, or an egg product; and

inulin and/or unsaturated oil;

combining the nuts, legumes, and/or egg product and the inulin and/or unsaturated oil into a protein food product. 84. The method of Option 82, wherein the protein food product comprises peanut butter, sun butter, cashew butter, almond butter, hummus or tofu.

85. The method of Option 83, further comprising combining stevia or turmeric curcumin with the peanuts and the inulin.

86. The method of any one of Options 83-85, wherein the inulin is comprised by chicory root fiber.

87. The method of any one of Options 83-86, comprising combining the unsaturated oil with the nuts, legumes, and/or egg product.

88. The method of Option 87, wherein the unsaturated oil comprises an oil selected from the group consisting of: flaxseed oil, linseed oil, and olive oil.

89. The method of any one of Options 87-88, wherein the unsaturated oil is combined with the peanuts, chicory root fiber, and/or egg product through a venturi valve.

90. The method of any one of Options 83-89, further comprising providing the protein food product to a manufacturer or copacker for further manufacturing and/or processing.

91. A carbohydrate product comprising:

unsaturated oils; and

sulfhydryl groups.

92. The carbohydrate product of Option 91, wherein the carbohydrate product is selected from the group consisting of: a bakery Option, pastry, a pasta product, bread, cake, dough, long pasta, short pasta, minute pasta, and fresh pasta, or a combination of two or more of the listed Options.

93. The carbohydrate product of Options 91-92, further comprising an egg product.

94. The carbohydrate product of Options 91-93, further comprising the composition of any one of Options 38-58.

95. The method of any one of Options 1-27, further comprising:

producing a butter from the formulation; and

optionally refrigerating and/or flash-freezing the butter,

wherein the dairy product or a second dairy product comprises the butter.

96. A method of making a dairy product over multiple seasons, wherein a supply of fresh milk varies by at least 40% over the course of the seasons, the method comprising: specifying a production quantity range of the dairy product, wherein the production quantity range varies by no more than a specified percentage over the multiple seasons;

producing a butter from the formulation;

optionally refrigerating and/or flash-freezing the butter; and

producing the dairy product comprising the butter in a quantity within the specified production quantity range.

97. The method of any one of Options 95-96, further comprising combining the butter with an unsaturated oil.

98. The method of any one of Options 95-97, further comprising packaging the butter in a single-serving package or a bulk package.

99. The method of any one of Options 95-98, further comprising combining the butter with a vegetable.

100. The method of Option 99, wherein the vegetable is harvested at a time when a supply of fresh milk is at a supply quantity is at a deficit, and/or during a season when the supply of fresh milk is lowest.

101. The method of any one of Options 99-100, wherein combining the butter with the vegetable comprises:

combining the flash-frozen butter and vegetable in a package; and freezing the package.

102. The method of any one of Options 99-100, wherein combining the butter with the vegetable comprises:

combining the butter and the vegetable; and

flash-freezing the combined butter and vegetable. 103. The method of any one of Options 99-100, wherein combining the butter with the vegetable comprises:

freezing the vegetable; and

combining the frozen vegetable and the flash-frozen butter in a package.

104. The method of any one of Options 99-103, wherein the vegetable is selected from the group consisting of: a cruciferous vegetable, an allium vegetable, or a combination of cruciferous and allium vegetables.

105. The method of Option 104, wherein the cruciferous vegetable is selected from the group consisting of: broccoli, white cauliflower, cheddar cauliflower, cabbage, kale, Brussels sprouts, turnips, bok choy, mustard, and kohlrabi, artichoke, or two or more of the listed Options.

106. The method of Option 104, wherein the allium vegetable is selected from the group consisting of: garlic, onion, beets, collards, radishes, shallots, leeks, and chives, or two or more of the listed Options.

107. The composition of Option 49, further comprising a butter, wherein the composition comprises a vegetable comprising the sulfhydryl group, and wherein the sulfhydryl group of the vegetable is bound to the unsaturated oil.

108. The composition of Option 107, wherein the vegetable is a cruciferous vegetable, an allium vegetable, or a combination of cruciferous and allium vegetables.

109. The composition of Option 108, wherein the cruciferous vegetable is selected from the group consisting of: broccoli, white cauliflower, cheddar cauliflower, cabbage, kale, Brussels sprouts, turnips, bok choy, mustard, and kohlrabi, artichoke, or two or more of the listed Options.

110. The composition of Option 108, wherein the allium vegetable is selected from the group consisting of: garlic, onion, beets, collards, radishes, shallots, leeks, and chives, or two or more of the listed Options.

111. The composition of any one of Options 107-110, wherein the composition is flash-frozen.

112. A cruciferous vegetable pastry product, comprising:

a cruciferous vegetable; and

a sweet whey or barrel cheddar, wherein the cruciferous vegetable and the sweet whey are boiled.

113. The cruciferous vegetable pastry product of Option 112, wherein the cruciferous vegetable pastry product is selected from the group consisting of: a pizza crust a pizza, a pie, a pie crust, a bun, a dough, a dough ball, a biscuit, and a sandwich thin, a biscuit, a cheese biscuit, a pancake, a hash brown, a waffle (fresh or frozen), a waffle batter, or a combination of two or more of the listed Options.

114. The cruciferous vegetable pastry product of any one of Options 112-113, wherein the cruciferous vegetable is selected from the group consisting of: broccoli, cauliflower (such as white cauliflower and/or cheddar cauliflower), cabbage, kale, Brussels sprouts, turnips, bok choy, mustard, and kohlrabi, artichoke, or two or more of the listed Options.

115. The cruciferous vegetable pastry product of any one of Options 112-114, wherein the sweet whey is selected from the group consisting of: cheddar sweet whey and white cheese (such as mozzarella) sweet whey.

116. The cruciferous vegetable pastry product of any one of Options 112-115, further comprising at least one of: bacon, barbecue, chicken, pork, turkey, egg bacon, egg barbecue, egg chicken, egg pork, and egg turkey.

117. The cruciferous vegetable pastry product of any one of Options 112-116, further comprising at least one of: cream sauce, garlic, salt, chili, peppers, cocoa powder, bacon fat or olive oil.

118. The cruciferous vegetable pastry product of any one of Options 112-117, wherein the pastry product is a pizza crust, a pie, a biscuit, a cheese biscuit, a pancake, a hash brown, a waffle (fresh or frozen), a waffle batter, or a bread.

119. The cruciferous vegetable pastry product of any one of Options 112-118, further comprising eggshell powder.

120. The cruciferous vegetable pastry product of any one of Options 112-119, comprising, consisting essentially of, or consisting of a frozen pizza crust comprising chicken, and wherein the cruciferous vegetable comprises cauliflower.

121. A cruciferous vegetable pastry product comprising:

a cheese product comprising sulfhydryl groups;

a cruciferous vegetable; a peanut powder;

a tree nut powder;

an egg; and

an oil comprising unsaturated fatty acids, wherein the sulfhydryl groups of the cheese product and the cruciferous vegetable are bound to unsaturated fatty acids of the oil.

122. The cruciferous pastry product of Option 120, wherein the cruciferous vegetable pastry product is keto genic.

123. The cruciferous pastry product of Option 120, wherein the cruciferous vegetable pastry product is selected from the group consisting of pizza crust, a pizza, a pie, a pie crust, a bun, a dough, a dough ball, a sandwich thin, a biscuit, a cheese biscuit, a pancake, a hash brown, a waffle (fresh or frozen), a waffle batter, or a combination of two or more of the listed Options.

124. The method of any one of Options 11-29, further comprising:

shredding the dairy product; and

combining the shredded dairy product with a seed comprising unsaturated fatty acid, wherein that the sulfhydryl group of the dairy product is bond to the unsaturated fatty acid of the seed.

125. The method of Option 124, wherein the seed comprises flaxseed, chia seed, or a combination of flaxseed and chia seed.

126. The method of any one of Options 124-125, wherein the seed is ground.

127. The method of any one of Options 124-126, further comprising adding herbs and spices to the dairy product.

128. A ketogenic food product comprising:

a dairy product comprising sulfhydryl groups; and a seed comprising unsaturated fatty acids; wherein sulfhydryl groups of the dairy product are bound to the unsaturated fatty acids of the seed.

129. The ketogenic food product of Option 128, wherein the seed is flaxseed, chia seed, or a combination of flaxseed and chia seed.

130. The ketogenic food product of Option 128 or 129, further comprising herbs and spices. 131. A method of making a ketogenic food product, the method comprising:

shredding a dairy product comprising sulfhydryl bonds; and

combining the dairy product with a seed comprising unsaturated fatty acids, wherein the sulfhydryl bonds of the dairy product bind to the unsaturated fatty acid groups of the seed.

132. The method of Option 131, wherein the seed comprises flaxseed, chia seed, or a combination of flaxseed and chia seed.

133. The method of Option 13 lor 132, wherein the seeds are ground.

134. The method of any one of Options 131-133, further comprising adding herbs and spices.

135. A method of making a pastry product, the method comprising:

forming a precursor comprising legume flour comprising sulfhydryl groups; and

frying the precursor in an oil comprising unsaturated fatty acids, wherein the sulfhydryl groups bind to unsaturated fatty acids of the oil, thereby making the pastry product.

136. The method of Option 135, wherein the pastry product is selected from the group consisting of: a ketogenic cracker, a ketogenic scotch egg, and a ketogenic bacon egg and cheese waffle on fathead or cauliflower crust.

137. The method of Option 135 or 136, wherein the legume flour is selected from the group consisting of: organic blanched almond flour, peanut protein flour, almond protein flour, flaxseed flour, and processed wheat flour, or a combination of two or more of the listed Options.

138. The method any one of Options 135-137, wherein the oil is selected from the group consisting of: flaxseed oil, palm kernel oil, and coconut oil, or a combination of two or more of the listed Options.

139. The method any one of Options 135-138, wherein the precursor further comprises one or more of cheddar cheese, organic cassava flour, organic sesame seeds, organic chia seeds, organic flax, organic garlic powder, organic paprika, whey permeate, sea salt, or sodium-reducing savory flavor enhancer.

140. A fried pastry product comprising: a legume flour comprising sulfhydryl groups; and

an oil, wherein the sulfhydryl groups are bound to the oil.

141. The fried pastry product of Option 140, wherein the pastry product is selected from the group consisting of: a keto genic cracker, a ketogenic scotch egg, and a ketogenic bacon egg and cheese waffle on fathead or cauliflower crust.

142. The fried pastry product of Option 140 or 141, wherein the legume flour is selected from the group consisting of: an organic blanched almond flour, a peanut protein flour, an almond protein flour, a flaxseed flour, and a processed wheat flour.

143. The fried pastry product of any one of Options 140-142, wherein the oil is selected from the group consisting of: flaxseed oil, palm kernel oil, and coconut oil, or a combination of two or more of the listed Options.

144. The fried pastry product of any one of Options 140-143 further comprising one or more of: cheddar cheese, organic cassava flour, organic sesame seeds, organic chia seeds, organic flax, organic garlic powder, organic paprika, whey permeate, sea salt, or sodium- reducing savory flavor enhancer.

145. The method of any one of Options 1-20, further comprising:

obtaining a sweet whey comprising lactose from the cheese;

fermenting lactose of the sweet whey with a genetically engineered microbial organism to produce a dairy protein; and

fermenting the dairy proteins into a cheese.

146. The method of Option 145, wherein fermenting the dairy proteins into the cheese comprising fermenting a combination of the dairy proteins and fluid milk into the cheese.

147. The method of Option 146, wherein fermenting the dairy proteins into the cheese comprises fermenting a combination of the dairy proteins and cream into the cheese.

148. The method of any one of Option 145-147, wherein the dairy proteins comprise casein and/or whey proteins.

149. The method of any one of Options 145-148, wherein the microbial organism comprises a yeast.

150. The method of any one of Options 145-149, further comprising at least one of sucrose from sugar beets and/or fructose from corn into the dairy proteins, thereby producing the dairy product from the cheese in a quantity within the specified production quantity range.

151. A method of making cheese, the method comprising:

obtaining an acid whey comprising lactose from a cheese and/or obtaining sucrose from sugar beets and/or obtaining fructose from corn;

fermenting the lactose and/or the sucrose and/or fructose with a genetically engineered microbial organism to produce a dairy protein; and

fermenting the dairy proteins into a cheese.

152. The method of Option 151, wherein fermenting the dairy proteins into the cheese comprising fermenting a combination of the dairy proteins and fluid milk into the cheese.

153. The method of Options 151-152, wherein fermenting the dairy proteins into the cheese comprises fermenting a combination of the dairy proteins and cream into the cheese.

154. The method of any one of Options 151-153, wherein the dairy proteins comprise casein and/or whey proteins.

155. The method of any one of Options 151-154, wherein the microbial organism comprises a yeast

156. The method of any one of Options 151-155, wherein the lactose is fermented into dairy proteins.

157. The method of any one of Options 151-156, wherein the sucrose is fermented into dairy proteins.

158. The method of any one of Options 151-157, wherein the fructose is fermented into dairy proteins

159. The method of any one of Options 151-155, wherein the lactose and sucrose are fermented into dairy proteins

160. The method of any one of Options 151-155, wherein the lactose and fructose are fermented into dairy proteins.

160. The method of any one of Options 145-159, wherein fermenting the dairy product into the cheese produces a second acid whey comprise a second lactose, wherein the method is repeated, wherein the second lactose is fermented by the genetically engineered microbial organism to produce the dairy protein.

161. The composition of Option 49, comprising a ketogenic food product comprising:

an oil comprising an unsaturated fatty acid; and

at least one of an egg, a dairy product, and a legume flour that comprises the sulfhydryl group is comprised by.

162. The composition of Option 161, wherein the oil selected from the group consisting of flaxseed oil, coconut oil, and olive oil, or a combination of two or more of the listed Options.

163. The composition of any one of Options 161 or 162, comprising the legume flour, wherein the legume flour is selected from the group consisting of flaxseed flour and coconut flour, or a combination of the listed Options.

164. The composition of any one of Options 161-163, comprising the egg, dairy, or egg and dairy.

165. The composition of any one of Option 161 to 164, wherein the ketogenic food product comprises, consists essentially of, or consists of a dough or a baked product.

166. The composition of any one of Option 161 to 165, wherein the ketogenic food product comprises, consists essentially of, or consists of a pastry product.

167. The composition of Option 166, wherein the pastry product comprises, consists essentially of, or consists of a pizza crust.

168. The composition of any one of Options 161 to 165, wherein the ketogenic product comprises a meat product, a pie crust, a pie, a pizza crust, a bun, a pizza, a dough, a flatbread, a taco, or a burrito.

169. A method of making a dairy product, the method comprising:

obtaining a dairy product comprising portions that have a higher moisture content than the average moisture content of the dairy product;

removing the portions from the dairy product, wherein the portions comprise sulfur groups; and

combining the portions with an unsaturated oil,

wherein the portions form sulfhydryl bonds with the unsaturated oil. 170. The method of Option 169, further comprising apportioning and packaging the dairy product after the portions have been removed.

171. The method of Option 169 or 170, wherein the dairy product comprises a cheese of at least 100 pounds.

172. The method of any one of Options 169 to 171, wherein the dairy product is made according to the method of any one of Options 1 to 27.

173. The method of any one of Options 169 to 171, wherein the unsaturated oil comprises at least one of: flaxseed oil, almond oil, coconut oil, or olive oil.

174. The method of any one of Options 169 to 173, further comprising shredding the portions.

175. The method of any one of Options 169 to 174, further comprising freezing the ketogenic product.

176. The method of any one of Options 169 to 175, further comprising supplying the packaged dairy product and/or the ketogenic product to at least one of a restaurant, hotel, airline, cruise line, grocery chain, home delivery, caterer, institution, bakery, or internet sales provider.

177. The method of any one of Options 169 to 176, wherein the ketogenic product comprises, consists essentially of, or consists of a cruciferous vegetable pastry product.

178. The method of any one of Options 169 to 177, wherein the ketogenic product comprises, consists essentially of, or consists of a meat product, a pie crust, a pie, a pizza crust, a pizza, a dough, a bun, or a tortilla.

179. The method of Option 178, wherein the meat product comprises a burger, a chicken sandwich, a hot dog, or a meat pie.

180. The method of any one of Options 178 or 179, wherein the meat product comprises meat from a dairy cow.

181. The composition of Option 168, wherein the meat product comprises a burger, a chicken sandwich, a hot dog, or a meat pie.

182. The composition of Option 181, wherein the meat product comprises meat from a dairy cow.

183. A ketogenic pastry product comprising:

a cellulose; a vitamin; and

a cheese.

184. The ketogenic pastry product of Option 183, wherein the ketogenic pastry product has a lower density than it would have in the absence of the cellulose.

185. The ketogenic pastry product of Option 183 or 184, wherein the cheese comprises a freeze-thaw stabilizer.

186. The ketogenic pastry product of any one of Options 183-185, wherein the cheese comprises quark or barrel cheddar.

187. The ketogenic pastry product of any one of Options 183-186, wherein the cheese comprises quark, and wherein the ketogenic pastry product further comprises a non- glycemic sweetener such as inulin or Swerve sweetener.

188. The ketogenic pastry product of any one of Option 183-186, wherein the cheese comprises barrel cheddar, and wherein the ketogenic pastry product comprises a pizza dough or pizza crust.

189. The ketogenic pastry product of any one of Option 188, wherein the cellulose comprises oat bran, the ketogenic pastry product further comprising at least one of soy flour, sorghum flour, or millet.

190. The ketogenic pastry product of any one of Options 183-189, further comprising an oil such as olive oil or coconut oil.

191. The ketogenic pastry product of Option 190, wherein at least one of the cheese or the vitamins comprise sulfur, and wherein the sulfur is bound to the oil by a sulfhydryl bond.

192. The ketogenic pastry product of Option 190, wherein the cellulose comprises oat bran, the ketogenic pastry product further comprising soy flour, wherein the sulfur is bound to the oil by a sulfhydryl bond.

193. The ketogenic pastry product of any one of Options 183-192, wherein the ketogenic pastry product comprises pizza crust or pizza dough, and wherein the cheese comprises barrel cheddar, the ketogenic pastry product further comprising at least one of tapioca, soy flour, sorghum flour, or pearl millet.

194. The ketogenic pastry product of Option 193, wherein the cellulose comprises oat bran. 195. The ketogenic pastry product of any one of Options 183-192, wherein the ketogenic pastry product comprises pizza crust or pizza dough, wherein the cellulose comprises oat bran, and wherein the cheese comprises barrel cheddar, the ketogenic pastry product further comprising at least one of tapioca, soy flour, sorghum flour, or pearl millet.

196. The ketogenic pastry product of any one of Options 183-195, further comprising at least one of tapioca, guar gum, yeast, non-glycemic sweetener (such as inulin or Swerve sweetener), sodium propionate, egg, and/or oil.

197. The ketogenic pastry product of any one of Options 183-196, wherein the cellulose comprises at least one of microcrystalline cellulose (MCC), cellulose of a fruit, oat bran, cellulose of a vegetable, oat bran, cotton fiber, citrus fiber, cellulose of a brassica, or cellulose of a grass such as a wheatgrass, switch grass, or Johnsongrass.

198. The ketogenic pastry product of Options 183-197, wherein the vitamin comprises ascorbic acid, dietary sulfur, or a combination of the listed Options.

199. The ketogenic pastry product of Options 183-198, wherein the ketogenic pastry product comprises a pizza crust (e.g., deep dish), a pizza (e.g., deep dish), a pie crust, a pie (e.g., a meat pie or a chicken pot pie), a dough, a dough ball, a bun (e.g., a hamburger or hot dog bun), a tortilla (e.g., a soft tortilla or a taco shell), a flatbread, a taco, a burrito, a biscuit, and a sandwich thin, a biscuit, a cheese biscuit, a pancake, a hash brown, a waffle (fresh or frozen), a waffle batter, or a combination of two or more of the listed Options.

200. The ketogenic pastry product of Options 183-199, wherein the ketogenic pastry product is frozen.

201. The ketogenic pastry product of Options 183-200, further comprising at least one of a legume flour (such as soy flour), an oat flour, a sorghum flour, or a millet.

202. The ketogenic pastry product of any one of Options 183-201, wherein the ketogenic pastry product is gluten-free.

203. The ketogenic pastry product of any one of Options 183-202, further comprising at least one of sodium bicarbonate, and/or carbon dioxide bubbles.

204. A method of making a ketogenic pastry product, the method comprising combining:

a cheese;

a cellulose; and a vitamin; and

forming the combination into a dough.

205. The method of Option 204, wherein the cheese is frozen prior to said combining, the method further comprising thawing the cheese prior to said combining.

206. The method of Option 205, wherein the cheese comprises a freeze-thaw stabilizer.

207. The method of any one of Options 204-206, wherein the cheese comprises quark or barrel cheddar.

208. The method of any one of Options 204-207, further comprising par baking the dough.

209. The method of any one of Options 206-208, wherein the cheese comprises the quark, and wherein the ketogenic pastry product further comprises a non-glycemic sweetener such as inulin or Swerve sweetener.

210. The method of any one of Options 204-209, wherein the cellulose comprises at least one of microcrystalline cellulose (MCC), cellulose of a fruit, cellulose of a vegetable, oat bran, cellulose of a tree, cotton fiber, citrus fiber, cellulose of a brassica, or cellulose of a grass such as a wheatgrass, switch grass, or Johnsongrass.

211. The method of any one of Options 204-210, wherein the cellulose comprises microcrystalline cellulose (MCC), and wherein the ketogenic pastry product further comprises xanthan gum.

212. The method of any one of Options 204-211, wherein the cellulose comprises citrus cellulose, and wherein the vitamin comprises ascorbic acid.

213. The method of any one of Options 204-212, wherein the ketogenic pastry product comprises a pizza crust (e.g., deep dish), a pizza (e.g., deep dish), a pie crust, a pie (e.g., a meat pie or a chicken pot pie), a dough, a dough ball, a bun (e.g., a hamburger or hot dog bun), a tortilla (e.g., a soft tortilla or a taco shell), a flatbread, a taco, a burrito, a biscuit, and a sandwich thin, a biscuit, a cheese biscuit, a pancake, a hash brown, a waffle (fresh or frozen), a waffle batter, or a combination of two or more of the listed Options.

214. The method of any one of Options 204-213, wherein the cheese comprises barrel cheddar, the method further comprising thawing frozen barrel cheddar to provide the cheese prior to said combining. 215. The method of any one of Option 204-214, wherein the cheese comprises barrel cheddar, and wherein the ketogenic pastry product comprises a pizza dough or pizza crust.

216. The method of any one of Options 204-215, further comprising an oil such as olive oil or coconut oil.

217. The method of Option 212, wherein at least one of the cheese or the vitamins comprise sulfur, the method further comprising a sulfhydryl bond forming between the sulfur and the oil.

218. The method of Option 216 or 217, further comprising soy flour, the method further comprising a sulfhydryl bond forming between the sulfur of the soy flour and the oil.

219. The method of Option 218, wherein the cellulose comprises oat bran.

220. The method of any one of Options 204-219, wherein the cheese comprises barrel cheddar, and the ketogenic pastry product comprises pizza crust or pizza dough, the ketogenic pastry product further comprising at least one of tapioca, sorghum flour, or pearl millet.

221. The method of any one of Options 204-220, further comprising at least one of tapioca starch, guar gum, yeast, non-glycemic Sweetener such as inulin or Swerve sweetener, sodium bicarbonate, sodium propionate, egg, and/or oil.

222. The method of any one of Options 204-221, wherein said combining further comprises combining sodium bicarbonate and an acidic substance, thereby forming carbon dioxide bubbles in the ketogenic pastry product.

223. The method of any one of Options 204-222, further comprising freezing the ketogenic pastry product after said combining.

224. The method of any one of Options 204-223, further comprising combining a legume flour, oat flour, or millet with the cheese, cellulose, and vitamin.

225. The method of any one of Options 204-224, further combining tapioca, sorghum flour, and/or millet with the cheese, cellulose, and vitamin.

226. The method of any one of Options 204-225, wherein the cellulose comprises oat bran, the method further combining soy flour with the cheese, cellulose, and vitamin. 227. The method of any one of Options 204-226, wherein the ketogenic pastry product is gluten free.

228. The method of any one of Options 131-134, further comprising forming the combined dairy product and seed into a dough.

229. The method of any one of Options 204-228, further comprising extruding a dough through a die to produce an extruded dough of a specified cross-sectional profile.230. The method of Option 229, wherein the ketogenic food product or ketogenic pastry product is formed of a single piece of the extruded dough of a specified cross-sectional profile.

231. The method of any one of Options 229-229, further comprising heating the dough prior to or during the extruding.

232. The method of Option 231, further comprising heating the dough during the extruding, thereby fixing the specified cross-sectional profile of the dough..

233. The method of any one of Options 229-232, further comprising heating an ingredient of the dough prior to said extruding.

234. The method of any one of Options 229-233, wherein said dough is partially baked as-extruded.

235. The method of any one of Options 131-134 or 204-234, wherein the ketogenic food product or ketogenic pastry product is not par baked.

236. The method of any one of Options 204-233, wherein the die comprises an extrusion mold that defines a pattern of indentations and/or protrusions on a surface of the extruded dough.

237. The method of Option 236, wherein a surface of the extruded dough comprises two or more parallel markings defined by the pattern of indentations and/or protrusions.

238. The method of any one of Options 229-237, further comprising perforating the extruded dough, whereby the extruded dough comprises perforations.

239. The method of Option 238, wherein said perforating defines a shape on a surface of the extruded dough, the shape selected from the group consisting of: a rectangle, a square, a circle, an oval, a triangle, and a polygon, or a combination of two or more of the listed Options. 240. The method of any one of Options 238-239, further comprising separating the dough at the perforations, thereby breaking the dough into fractions.

241. The method of any one of Options 204-240, wherein the extruded dough has a round cross section, thereby having a lower caloric content and lower ingredient content than a rectangular cross-section of the same diameter.

242. The method of Option 241, further comprising coiling and pressing the extruded dough to form the ketogenic pastry product, whereby the coiled extruded dough comprises gaps between portions of the coils.

243. The method of any one of Options 204-234 wherein the extruded dough comprises gas bubbles.

244. The method of Option 243, wherein the gas bubble comprise carbon dioxide.

245. The method of Option 244, further comprising forming the gas bubbles by combining ascorbic acid and sodium bicarbonate in the dough prior to said extruding.

246. The method of any one of Options 236-245, wherein the ketogenic food product or ketogenic pastry product has at least one of: a lower caloric content, a lower quantity of ingredients, a greater uniformity, or a greater volume than a ketogenic pastry product of the same external dimensions but lacking said indentations, protrusions, perforations, gaps, and/or bubbles.

247. The method of any one of Options 229-240, wherein said extruding is semi- continuous, wherein individual ketogenic food product or ketogenic pastry products are formed by slicing the extruded dough.

248. The method of any one of Options 229-247, wherein the extrusion is performed at an ambient temperature below 72° F, and greater than 50% relative humidity.

249. The method of any one of Options 229-248, wherein the ketogenic food product or ketogenic pastry product comprises a pizza crust, flat bread, bagel, waffle, bread loaf, dough ball, or bun.

250. The method of any one of Options 229-249, wherein the ketogenic food product or ketogenic pastry product comprises millet soybean, sweet potato, amaranth, buckwheat, or a combination thereof. 251. The method of Option 250, wherein the ketogenic food product or ketogenic pastry product comprises 5% to 15% (w/w) millet soybean, sweet potato, amaranth, buckwheat, or a combination thereof.

252. The method of any one of Options 229-251, wherein the extruding is performed from an extrusion cooker comprising the die.

253. The method of any one of Options 229-251, wherein the extruding is through an extruder comprising a plurality of holes, whereby the dough expands.

254. The method of any one of Options 229-251, wherein the extruding comprises extruding the dough through an extruder comprising a plurality of holes, whereby the dough expands.

255. The method of any one of Options 229-251, wherein the die is sized to extrude a pizza crust, flat bread, bagel, waffle, bread loaf, dough ball, or bun as-extruded.

256. The ketogenic food product or ketogenic pastry product or cruciferous vegetable pastry product of any one of Options 112-123, 128-130, or 183-203 comprising partially baked extruded dough.

257. The ketogenic food product or ketogenic pastry product or cruciferous vegetable pastry product of any one of Options 112-123, 128-130, 183-203, or 256, further comprising a pattern of indentations and/or protrusions on a surface of the ketogenic food product or ketogenic pastry product or cruciferous vegetable pastry product.

258. The ketogenic food product or ketogenic pastry product or cruciferous vegetable pastry product of Option 257, wherein said pattern is defined by an extrusion die.

259. The ketogenic food product or ketogenic pastry product or cruciferous vegetable pastry product, wherein a surface of the ketogenic food product or ketogenic pastry product or cruciferous vegetable pastry product comprises two or more parallel markings defined by the pattern of indentations and/or protrusions.

260. The ketogenic food product or ketogenic pastry product or cruciferous vegetable pastry product of any one of Options 112-123, 128-130, 183-203, or 256-259 further comprising two or more perforations, wherein the perforations define a shape on a surface of the ketogenic pastry product or cruciferous vegetable pastry product, the shape selected from the group consisting of: a rectangle, a square, a circle, an oval, a triangle, and a polygon, or a combination of two or more of the listed Options. 261. The ketogenic food product or ketogenic pastry product or cruciferous vegetable pastry product of any one of Options 112-123, 128-130, 183-203, or 256-260, wherein the ketogenic food product or ketogenic pastry product or cruciferous vegetable pastry product comprises a round cross section, thereby having a lower caloric content and lower ingredient content than a rectangular cross-section of the same diameter.

262. The ketogenic food product or ketogenic pastry product or cruciferous vegetable pastry product of Option 261, further comprising a coiled segment.

263. The ketogenic food product or ketogenic pastry product or cruciferous vegetable pastry product of any one of Options 112-123, 128-130, 183-203, or 256-262, further comprising gas bubbles.

264. The ketogenic food product or ketogenic pastry product or cruciferous vegetable pastry product of Option 263, wherein the gas bubbles comprise or consist of carbon dioxide.

265. The ketogenic food product or ketogenic pastry product or cruciferous vegetable pastry product of any one of Options 256-264, comprising at least one of: a lower caloric content, a lower quantity of ingredients, a greater uniformity, or a greater volume than a ketogenic food product or ketogenic pastry product or cruciferous vegetable pastry product of the same external dimensions but lacking said indentations, protrusions, perforations, gaps, and/or bubbles.

266. The ketogenic food product or ketogenic pastry product or cruciferous vegetable pastry product of any one of Options 256-265, comprising a pizza crust, flat bread, bagel, waffle, bread loaf, dough ball, or bun.

267. The ketogenic food product or ketogenic pastry product or cruciferous vegetable pastry product of any one of Options 256-266, comprising millet soybean, sweet potato, amaranth, buckwheat, or a combination thereof.

268. The ketogenic food product or ketogenic pastry product or cruciferous vegetable pastry product of any one of Options 256-267, comprising 5% to 15% (w/w) millet soybean, sweet potato, amaranth, buckwheat, or a combination thereof.

269. The ketogenic food product or ketogenic pastry product of any one of Options 183-203, 256-268, wherein the ketogenic food product or ketogenic pastry product comprises MCC and xanthan gum. EXAMPLE 1:

[0220] Over the course of one year, the supply of fresh milk economically viable for the purchase for cheese production in a fluid milk market in the Southeastern United States varies by up to 40% from season-to-season. A production quantity range of dairy products is specified and this production quantity range does not vary by more than 10% over the course of this one season. Fresh 40% cream and milk protein concentrate are pasteurized and then combined to form a formulation. The formulation is standardized to a specified range of protein concentration ratio of 2:1 - 4:1, fat content of 5-15%, total solids of about 3- 10%, and pH of 6-7. The formulation then is fermented into a quark. Water is removed from the quark, so as to concentrate it. Freeze-thaw stabilizers are added to the quark. The quark is flash-frozen and then reconstituted. The reconstituted quark is combined with freshly fermented quark to meet the specified production quantity range. Additives are added to make sweet quark and savory quark within the specified production range over the course of a year.

EXAMPLE 2:

[0221] An acid whey comprising lactose is fermented by a genetically engineered yeast to convert the lactose into prebiotic sugars until at least 97% of the lactose is converted into prebiotic sugars. The whey is then concentrated into a sugar slurry configured to be reconstituted by the addition of water. The water from the concentration is stored, so that is can later be used to reconstitute sugar slurry. The sugar slurry is reconstituted by adding water from the stored water supply and the reconstituted sugar slurry is manufactured into prebiotic barbecue sauce that comprises prebiotic sugars of the sugar slurry and turmeric curcumin.

EXAMPLE 3 :

[0222] A peanut butter comprises peanut proteins comprising sulfhydryl groups on cysteine and methionine amino acids of the peanut proteins and an oil comprising an unsaturated fatty acid. Unsaturated fatty acids of the oil are bound to the sulfhydryl groups. The peanut butter also comprises chicory root fiber, turmeric curcumin and flaxseed oil and coffee beans. The peanut butter does not comprise added sugar or added sweetener and is 90% free of sodium. The peanut butter is also 90% free of glucose and fructose.

EXAMPLE 4 :

[0223] The following are examples of cruciferous pastry products in accordance with some embodiments herein. In some embodiments, a cruciferous pastry product comprises, consists essentially of, or consists of the listed ingredients.

[0224] Frozen Biscuit - Ingredients: frozen cauliflower, egg, quark, flaxseed oil, butter, and cheese whey. Optionally, the frozen biscuit further comprises C0₂, for example carbonated water.

[0225] Frozen Cheese Biscuit - Ingredients: frozen cauliflower, egg, quark, oil, butter, egg shell powder, and cheese whey. Optionally, the frozen cheese biscuit further comprises C0₂, for example carbonated water.

[0226] Frozen Pancake - Ingredients: egg, cauliflower, cheese whey, inulin fiber, eggshell powder, and stevia. Optionally, the frozen pancake further comprises C0₂, for example carbonated water.

[0227] Frozen Hash Brown - Ingredients: riced cauliflower, riced potatoes, flaxseed oil, and butter.

[0228] Frozen Cruciferous Bread - Ingredients: cauliflower, egg, quark, flaxseed oil, butter, egg shell powder, and cheese whey. Optionally, the frozen cruciferous bread further comprises C0₂.

[0229] Fathead Dough (I) - Ingredients: cheese, butter, blanched almond flour, coconut flour, baking powder, garlic powder, salt, and egg.

[0230] Fathead Dough (II) - Ingredients: barrel cheddar, almond flour, cream cheese, psyllium husks, fresh eggs, olive oil, coconut oil, flaxseed, garlic powder, oregano, salt.

[0231] Waffle (fresh or frozen) or Waffle Batter - Ingredients: egg, cauliflower, cheese whey, inulin fiber, eggshell powder, and stevia. Optionally, the frozen waffle further comprises C0₂, for example carbonated water. Optionally, the frozen waffle further comprises cellulose. It is noted that cellulose can also aid in freeze/ thaw, as well as helping to introduce more air into whipped products. EXAMPLE 5 :

[0232] A ketogenic cracker comprises milk products and flaxseed chia seeds such that the sulfhydryl groups of the milk products bind to the unsaturated fatty acids of the flaxseed chia seeds. The ketogenic cracker is made by shredding cheddar cheese blocks into small portions and rolling these portions in flaxseed chia seeds. Spices are added to the ketogenic crackers.

EXAMPLE 6 :

[0233] A fried ketogenic cracker comprises almond protein flour and coconut oil. The fried ketogenic flour is made by forming precursors containing almond protein flour and frying the precursors in coconut oil such that the amino acids of the almond protein flour bind to the sulfhydryl groups of the coconut oil.

EXAMPLE 7:

[0234] A ketogenic pizza dough product is made as follows. Frozen barrel cheddar is thawed and shredded. The shredded cheddar is combined with cellulose derived from oranges, ascorbic acid, oat flour, and millet. The combined products are formed into a pizza dough. The pizza dough is gluten-free. The pizza dough is divided into individual pizza quantities and frozen.

EXAMPLE 8:

[0235] A gluten-free ketogenic pizza crust product was made comprising MCC cellulose, inulin, pectin, brewer’s yeast, barrel cheddar, and each of the gluten-free flours listed in Table 1, below.

Table 1

[0236] Texturally and functionally, the tapioca starch worked better than sorghum flour which was considered to make the crust too hard. Accordingly, it is contemplated that if sorghum flour is included in the ketogenic pastry product, a mixture comprising sorghum flour, for example a sorghum flour/oat fiber mix or a pearl millet/oat fiber mix may have more desirable crust hardness and other characteristics.

EXAMPLE 9:

[0237] A ketogenic pizza crust comprising shredded barrel cheddar, microcrystalline cellulose (MCC), xanthan gum, and ascorbic acid is produced as follows. Barrel cheddar is ground in 500 lb cheese barrel grinder or meat grinder ( typically used for chicken crust etc. ). Other ingredients such as cellulose, ascorbic acid, sodium bicarbonate, and flavoring are added in a ribbon blender/mixer, forming a dough. The dough is placed in an extrusion cooker. The extrusion cooker comprises a much larger barrel than would be used for making cereal or pasta. The extrusion cooker comprises a die having very few holes to allow for lots of product expansion. The die can comprise a sufficient diameter to make pizza crusts as-extruded. The dough is extruded slowly at a relatively low cook temperature, shaping and partially baking the dough. Perforations are made in the dough using a portioner knife or pneumatic portioner. The extruded dough is further flattened with a flattener. The flattened extruded dough is then seasoned with a Seasoning depositor/spray surface coater, producing the pizza crust. Optionally, the extruded dough is then par baked in a par baking oven. Alternatively, heat from the extrusion cooker can leave the dough sufficiently par baked. The pizza crust is then placed in a spiral flash freezer, packaged, labeled, and frozen. It is contemplated that the MCC facilitates the extrusion process and freeze-thaw functionality.

EXAMPLE 10:

[0238] An extruded ketogenic pizza dough as described in Example 9 is perforated into 6” X 4.5” flat bread pizza crust rectangles, which can be laid side by side to produce horizontal separations or markings in a rectangular“Hallway” pizza box or can be placed in double rows to fit into a Standard 12” square pizza box or can be placed singly and a 6“ x 4 l/2“ personal pizza box. The wholesale frozen bulk packages of crusts are shipped to grocery retailers and restaurants in large bag in box quantities or sold to individuals via intemet/website sales in smaller frozen bag in box quantities.

EXAMPLE 11:

[0239] The ketogenic bread formula of Table 2 is prepared. It does not comprise yeast. It also contains no or very low levels of sugar and damaged starch and amylases. In this case, steam production during baking as well as chemical leaveners are responsible for bread loaf rising and volume build up.

Table 2: Keto Bread Formula

* Dried whole eggs or Whey Protein Concentrate and water can be used instead ( moisture content of dried whole eggs is needed to calculate the amount of water required)

* * Lemon juice can be used instead. Lower pH strengthens and stabilizes egg foam resulting in better finished volume.

EXAMPLE 12:

[0240] The following example lists three ways in which a gas-containing food product, and more particularly, a ketogenic dough, can be leavened in the absence or substantial absent of sugar. Option 1:

[0241] In barrel cheese production I can simulate UF milk concentration into high solids cheese vats without using High Solids cheese vats or UF in the following process:

[0242] Use long fiber cellulose (e.g., bamboo, kanaf, cotton linters, flax fiber, or hardwood cellulose) to absorb up to 20X its weight in liquid whey.

[0243] Draw off the desired amount of whey in the pre-draw step in the cheese vat at 1.8 Titratable Acidity and Pump cheese curds and whey to cheese drain tables in a 20 min long pump over @ 101.5 F.

[0244] Let the desired amount of whey drain off table then close drain valve leaving the desired amount of liquid whey to stir along with the cheese curds.

[0245] Let Titratable Acidity (TA) on table climb to reach 7.5

[0246] At 7.5 TA add Pre-Salt to slow acid production

[0247] At 7.8 TA add full salt amount in 4 applications for even distribution

[0248] Then add the add the desired amount of long fiber cellulose ( 200 length or higher) to achieve 20X liquid free whey absorption as the curds whey and long fiber cellulose stir on table.

[0249] Add Lactase enzyme to convert the remaining lactose soaked up by long fiber cellulose into Glucose and Galactose, which baker’s yeast can eat to form air bubbles in Keto Dough. This process will take 1-3 hrs on cheese table which will greatly reduce the amount of glucose and galactose in dough.

[0250] Add gums from natural sources to hold the structure of the air bubbles in order to replace the functionality of high carbohydrate starches (e.g., acacia gum and/or xanthan gum), which can hold the structure of air bubbles in the dough in the absence of a starch. It is noted that starch is commonly used for its functionality and economical cost but can lead to obesity.

[0251] Add whey protein concentrate (WPC 80 or WPC 90) as an egg replaced and emulsifier.

[0252] Add liquid eggs if further emulsification is needed.

[0253] Add“keto friendly” and/or“pesticide free” grain flours and fiber such as finely milled sorghum halepense (Johnsongrass) (3% Protein 8% Fat) Seed and husk to replace expensive psyllium husk and other expensive grain crops. This will add dietary fiber and soluble fiber to dough. Adding cellulose will reduce the amount of flour needed. This process will Remove 3X the weight of the fiber in dough thereby reducing costs.

[0254] Add enough long fiber cellulose to prevent the dough from oiling off as it bakes which has been an issue with using natural cheddar in our development until this point.

[0255] minimum of 5.6 g fiber/serving = excellent source of fiber claim in dough

[0256] Add remaining dry ingredients.

[0257] Fill 500lb barrels of dough and quark based healthy alternative to ice cream.

[0258] Quality test.

[0259] Ship directly to par baked frozen sheeted dough comanufacturers, copackers and/or ice cream copackers and/or comanufactuerrs.

Option 2:

[0260] Optionally, further leavening or air bubble creation can be achieved in the ketogenic dough of the method of option 1 by adding a combination of sodium bicarbonate and phosphate (or sodium bicarbonate and phosphate to further reduce sodium in the recipe).

Option 3:

[0261] Extrusion Cooking will mechanically or by pressure reduction expand the ketogenic dough and the low carb natural gums will replace the high carb starch function in retaining the structure of the air bubble.

EXAMPLE 13:

[0262] In the following example, a ketogenic dough recipe is described. The dough can comprise: barrel cheddar, almond flour, sorghum flour, MCC, xanthan gum, cream cheese, psyllium husks, fresh eggs, olive oil, coconut oil, flaxseed, garlic powder, oregano, and salt.

[0263] Optionally, the almond flour, sorghum flour flaxseed and psyllium husks can be replaced with johnsongrass seed and husks. [0264] Optionally, the MCC can be replaced with long fiber cellulose and figure that will absorb an additional liquid whey at ratio (w/w) of at least 20 liquid whey : 1 long fiber cellulose.

[0265] Optionally, the amounts of Xanthan or other natural gum can be increased to hold the structure of air bubbles to achieve a net 25,000 lbs of product weight in 80 - hexagonal fiberboard barrels with poly liner. This barrel would hold 500 lbs of natural cheddar or 312.5 lbs of ketogenic dough or quark-based ice cream.

[0266] Optionally, the liquid eggs can be replaced with WPC 80 or WPC 90. The Sulphur proteins in WPC and Dairy with both high quality plant based oils to protect cellular health.

[0267] For quark-based ice creams, optionally, the garlic, oregano, and salt can be removed and replaced with 2nd Generation (non -bitter) stevia non-glycemic sweetener.

EXAMPLE 14:

[0268] In the following example, using the enzyme lactase hydrolyze lactose into glucose and galactose for ketogenic dough is described. Example sources of lactose can include: raw milk, skim milk, cheese whey, ultrafiltrated skim milk, ultrafiltrated whole milk, 40% fat cream (60% skim milk), milk solids and liquids byproducts from butter processing, lactose powder, and/or non-fat skim milk powder.

Option 1:

[0269] 1. Using lactase to hydrolyze lactose into glucose and galactose in Raw

Milk process can take place at around 38° to 40°F (titratable acidity 1.5-1.8 in a refrigerated raw milk silo pre-pasteurization.

[0270] 2. Pasteurize milk in HTST high temperature short time pasteurizer

[0271] 3. Pump milk into cheese vat at 89° to 9l°F Add cheese starter culture to convert remaining lactose into lactic acid for 50 minute ripening time

[0272] 4. Add rennet to coagulate milk proteins and milk fat

[0273] 5. Cut coagulated milk into curds

[0274] 6. Stir curds and whey as they are cooked to l02°F [0275] 7. Pump curds and whey to cheese stirring table at TA of 1.8-2.5 with whey outlet valve closed and capped off. Maintain l00°F on cheese table

[0276] 8. At 3.0 - 4.0 TA Add Sodium CMC and yeast as well as other ingredients to ketogenic dough sufficient to achieve viscosity, flavor and functionality of whatever baked goods the dough or batter will be going into

[0277] 9. Yeast is allowed sufficient time to ferment glucose and galactose in

Dough or Batter until little to no glucose, galactose or lactose remain.

[0278] 10. Salt and/or other flavoring is stirred in to dough or batter last because

CMC will retain its moisture binding capacity as long as salt is applied after CMC is added.

[0279] 11. Dough is offloaded from table via auger with star valve and forced with forced air through an in line metal detector into a cyclone filler and into a fiberboard barrel or box with poly liner which is then vacuum sealed.

[0280] 12. Barrel or Box of ketogenic dough (or batter), or quark-based ice cream/gelato alternative is sampled, weighed and placed in refrigeration to while quality testing is performed in laboratory ( protein, fat, salt, sugars, carbohydrates, fiber, moisture, coliform)

[0281] 13. Products are loaded into refrigerated van and shipped to sheeted pizza dough, flatbread, cookie, bread, tortilla, biscuit, pancakes, bagel, doughnut, cracker, chips, pie crust baking comanufacturing facilities that will then empty the contents of the barrels or boxes into their processing line hoppers and flatten and bake or par bake cut or form into various shapes and then freeze package and distribute these products to retailers. Healthy alternative to ice cream will be sent to comanufacturing in bulk for re-packaging into branded retail sized portions or packaged in cheese factory and shipped direct to retailers in frozen vans.

Option 2

[0282] An alternative lactose hydrolysis (alternative to step 1 of Option 1) by lactase enzyme in the cheese making process is to:

[0283] 1. Separate cheese curds from whey at pump over from cheese vats at 1.8

TA

[0284] 2. Pump whey to a whey storage tank at temperature of 102F [0285] 3. Add lactase enzyme to whey to hydrolyze lactose into glucose and galactose

[0286] 4. Pump resultant solution back onto cheese stirring table to be mixed with cheese and other ingredients

[0287] 5. Add baker’s yeast, CMC and other ingredients; and

EXAMPLE 15:

[0288] The following process is described for enzymatic conversion of lactose in cheesemaking to leaven dough (such as for ketogenic pastry products) and/or to leaven ice cream/ gelato in accordance with some embodiments.

[0289] 1. Cheese and whey are allowed to stay in cheese vat until TA - 5.0

[0290] 2. Pre-draw settle curds to bottom of vat

[0291] 3. Pre-draw -25% of sweet whey into another empty cheese vat

[0292] 4. Add lactase enzyme to vat with sweet whey

[0293] 5. Allow 1-3 hrs for conversion of lactose to glucose and galactose by adding lactase enzyme

[0294] 6. After conversion, pump glucose/ galactose pump whey to same cheese tables in same proportion ( volume) pasteurized milk was prior to Pre-Draw.

[0295] 7. Add the appropriate amount of CMC to achieve desired viscosity in the product

[0296] Permeate from ultrafiltrated milk which comprises of lactose and water can be reduced in volume via reverse osmosis and hydrolyzed into glucose and galactose in refrigerated tanks. Baker’s yeast can then be added to the resultant solution to grow greater quantities of baker’s yeast in a slurry solution. The resultant yeast solution can then be either spray dried or pumped directly and mixed into cheese/whey/sodium CMC solution to form ketogenic dough and/or ice cream.

[0297] The ice cream comprises ultrafiltrated (ETF) skim milk, sodium carboxymethylcellulose, hydrocolloids/ gums, non-glycemic sweeteners and flavors such as stevia swerve act., low-carb low glycemic additives ingredients, colorings, and flavorings.

[0298] The sodium CMC adds the freeze-thaw functionality as well as mouthfeel attributes of a high-fat gelato. [0299] High-quality plant-based fats such as coconut oil and olive oil complete sulfhydryl bond and are bound by sodium carboxymethyl cellulose

[0300] Sodium CMC is a cellulose ether, It is obtained by chemical modification of natural fiber and is a polyanion compound with good water- solubility, easily soluble in both cold and hot water, Sodium CMC has many unusual and valuable physical and chemical characteristics such as emulsifying disparity, solid disparity, resistance to decay, being physiologically harmless etc. and is widely used as a natural macromolecular derivate.

EXAMPLE 16:

[0301] The following process is described for method of making a cheese that is free or substantially free of lactose in accordance with some embodiments.

[0302] The following ingredients are mixed: Ha-Lactase 5200, and at least one of Raw Milk Silo, Raw Whole Milk, or Ultrafiltrated skim milk.

[0303] The lactase is permitted to convert the lacrosse in the milk into glucose and galactose.

[0304] HTST Pasteurization in performed on the milk.

[0305] A 40,000 lb cheese vat fill temperature is 32.2 °C. The cheese is permitted to ripen between 50 and 108 minutes depending on what cheese culture is used (it is noted that this longer than a typical ripening time of 50 minutes). Four different cheddar cheese cultures were tested, A910 (CHR Hansen Cat. No. 666120), A925 (CHR Hansen Cat. No. 698301), A940 (CHR Hansen Cat. No. 681177), and A965 (CHR Hansen Cat. No. 699023). Pre-draw settle, pre draw, and post step are eliminated by reducing time to zero (0).

[0306] The post-pre-draw RPM speed is reduced from 9.0 to 6.3 RPMSs.

[0307] The finishing table outlet valves are closed.

[0308] 100% of the cheese curds and whey are pumped from the 40,000 lb. vat over to multiple cheese finishing tables sufficient to hold contents of vat

[0309] Yeast is added to consume the glucose and galactose sufficient, thus eliminating all or substantially all carbohydrates from the cheese.

[0310] Sodium CMC or other fiber is added to bind moisture into dough or batter [0311] Hydrocolloid gums such as xanthan gum are added to hold structure of bubbles in dough or batter to create overrun.

[0312] Omega-3 plant-based oils are add. The oils can be in an amount effective to achieve a balance of fat binding with dairy proteins. Thus, the cheese that is free or substantially free of lactose is made.

[0313] Optionally, dough (or batter) ingredient are added, and stirred in by cheese forkers.

[0314] The contents of the finishing table can then be moved to a ribbon blender where cheese trimmings from cut wrap operations and cheese flavor concentrates can be added.

[0315] The finished cheese or dough is offloaded into packages (e.g., boxes or barrels) or loaded onto a food grade tanker. Each lot can be sampled for product quality and analytical testing. The packaged finished food product can be shipped to an appropriate co manufacturer, for example, a manufacturer of froze desserts.

[0316] Time to pH at 32.2 °C and 38.6 °C were determined, and are summarized in Tables 3 A and 3B.

Table 3A

Time to pH at 32.2°C (90°F)

LF= lactose free whole milk

Table 3B

Time to pH at 38.6°C (101 .5°F)

[0317] [0313] From this example, it can be concluded that the cultures were slower in milk free or substantially free of lactose at both 32.2 °C and 38.6 °C. In particular, times to pH ranged from 0 to 58 minutes slower in the milk free or substantially free of lactose compared to controls. Larger differences in culture speeds were observed at the higher temperatures. Culture A940 at 90 °F was the least impacted by the lactose free milk but was still slightly slower than control milk. QC runs were performed on the milk at 37 °C for a 3.5 hour specification. All of the 38.6 °C met this QC specification, while the milk free or substantially free of lactose at 38.6 °C did not.

Claims

WHAT IS CLAIMED IS:

1. A method of making a gas-containing food product, the method comprising: incubating lactose with lactase, thereby hydrolyzing the lactose into glucose and galactose;

combining a cellulose (i) with the lactose prior to or during said incubating or

(ii) with the glucose and galactose after said incubating;

after said combining, fermenting the glucose and galactose with a yeast, thereby producing gas bubbles, thereby forming the gas-containing food product.

2. The method of claim 1, further comprising:

obtaining a whey protein concentrate, such as whey protein concentrate 80%; and

adding the whey protein concentrate to the cellulose prior to, during, or after said combining.

3. The method of claim 2, wherein the whey protein concentrate comprises dairy protein (e.g., casein and/or whey protein) produced by the fermentation of the lactose, glucose and/or galactose with a genetically engineered microbial organism.

4. The method of claim 3, wherein the whey protein concentrate and the lactose are obtained from whole cheese whey of the same cheese production.

5. The method of any one of claims 1-4, wherein a whey permeate and/or a dried whey comprises the lactose.

6. The method of claim 5, wherein the whey permeate and the whey protein concentrate are obtained by separating whole cheese whey by ultrafiltration and/or diafiltration.

7. The method of any one of claims 1-6, further comprising adding a hydrocolloid such as xantham gum to the cellulose and/or lactose before, during, or after the combining, wherein the hydrocolloid maintains the gas bubbles in the gas-containing food product.

8. The method of any one of claims 1-7, wherein the lactose is derived from a volume of milk, and wherein the gas-containing food product has a volume that is at least 110%, 120%, 130%, 140%, 150%, 160%, 170%, 180%, 190%, or 200% of the volume of the milk.

9. The method of any one of claims 1-8, wherein the gas-containing food product is selected from the group consisting of a dough, a quark, a sauce, a dressing, and an alcoholic beverage.

10. The method of any one of claims 1-9, wherein the yeast ferments at least 90% of the glucose and galactose, and wherein the dough is a ketogenic dough.

11. The method of any one of claims 1-10, the method further comprising combining an unsaturated fatty acid with the and cellulose,

wherein the unsaturated fatty acid forms a sulfhydryl bond with a protein of the whey protein concentrate.

12. The method of claim 11, wherein the unsaturated fatty acid is selected from the group consisting of: flaxseed oil, linseed oil, olive oil, coconut oil, and unsaturated fatty acid containing linoleic acid, or a combination of two or more of the listed items.

13. The method of claim 11 or 12, wherein the unsaturated fatty acid is plant- based.

14. The method of any one of claims 10-13, further comprising making a ketogenic pastry product from the ketogenic dough.

15. The method of claim 14, wherein the ketogenic pastry product is selected from the group consisting of: a pizza crust, a pizza, a pie, a pie crust, a bun, a dough, a dough ball, a sandwich thin, a biscuit, a cheese biscuit, a pancake, a hash brown, a waffle (fresh or frozen), a waffle batter, or a combination of two or more of the listed items

16. The method of any one of claims 1-15, wherein the lactose is incubated with lactase after said combining.

17. The method of any one of claims 1-15, wherein the lactose is incubated with lactase prior to said combining.

18. The method of any one of claims 1-17, wherein the lactose is comprised by at least one of raw milk, skim milk, cheese whey, ultrafiltered skim milk, ultrafiltered whole milk, 40% fat cream (60% skim milk), milk solids and liquid byproducts of butter or ghee or yogurt processing, lactose powder, or nonfat skim milk powder.

19. The method of any one of claims 1-18, wherein the gas-containing food product comprises cheese that is free or substantially free of lactose, the method comprising: providing a milk comprising the lactose;

incubating the lactose in the milk with lactase, thereby hydrolyzing all or substantially all of the lactose into glucose and galactose;

ripening the milk for at least 50 minutes, thereby producing cheese curds and whey; adding cellulose, a hydrocolloid gum, and omega-3-based oil to the cheese curds and whey, wherein the hydrocolloid gum;

adding yeast to the cheese curds and whey, wherein the yeast consumes all or substantially all of the glucose and galactose.

20. The method of any one of claims 1-19, wherein the cellulose comprises at least one of microcrystalline cellulose (MCC), cellulose of a fruit, cellulose of a vegetable, bamboo cellulose, oat bran, cellulose of a grass, cellulose of a tree, cotton fiber, citrus fiber, cellulose of a brassica, or cellulose of a grass such as a wheatgrass, switch grass, or Johnsongrass.

21. The method of any one of claims 1-20, wherein the cellulose comprises at least 200-length cellulose.

22. The method of any one of claims 1-21, wherein the cellulose comprises citrus cellulose.

23. The method of claim 22, further comprising:

obtaining the citrus cellulose from a citrus fruit;

obtaining juice from the citrus fruit; and

fermenting the juice of the citrus fruit and some of the glucose and galactose into an alcoholic beverage.

24. The method of any one of claims 1-23, wherein the cellulose comprises Johnsongrass cellulose.

25. The method of any one of claims 1-24, further comprises adding at least one of soy flour, sorghum flour, Johnsongrass seed flour, or millet to the cellulose, either before, during or after said combining.

26. The method of any one of claims 25, wherein the cellulose is from a plant grown within 300 miles of a location at which the method is performed.

27. The method of any one of claims 1-26, further comprises adding at least one of whey protein concentrate (such as whey protein concentrate 80%), a vitamin, tapioca starch, guar gum, xanthan gum, acacia gum, psyllium husks, inulin, stevia, Swerve sweetener, sodium propionate, turmeric, monkfruit low glycemic sweetener, egg, natural dairy flavors, and/or oil to the cellulose, either before, during or after said combining.

28. The method of claim 27, wherein the vitamin comprises ascorbic acid, dietary sulfur, or a combination of the listed items.

29. The method of any one of claims 1-28, further comprising adding salt to the galactose and cellulose after said combining.

30. The method of any one of claims 1-29, wherein the yeast comprises S. cerevisiae or K. lactis.

31. The method of any one of claims 1-30, wherein the lactase comprises Ha- lactase or NO Lactase.

32. The method of any one of claims 1-31, wherein the gas-containing food product comprises a dough, the method further comprising packaging the dough in a container comprising a headspace, wherein the yeast further ferments the glucose and galactose in the container, whereby the dough expands to at least partially fill the headspace.

33. The method of any one of claims 1-9 or 16-32, wherein the gas-containing food product comprises a quark or UF skim milk, the method further comprising making a frozen dessert from the gas-containing food product.

34. The method of claim 33, wherein the lactose is comprised by ultrafiltered skim milk at about 3x to 4x, and wherein the cellulose comprises CMC.

35. The method of any one of claims 1-34, wherein said incubating is performed on a cheese table.

36. The method of any one of claims 1-35, further comprising adjusting the viscosity of the gas-containing food product by adding cellulose.

37. The method of any one of claims 1-36 wherein said combining is performed at a pH of about 6 to about 8.

38. The method of any one of claims 1-36, wherein the lactose is obtained from a dairy liquid runoff, thereby reducing biological oxygen demand (BOD).

39. The method of claim 38, wherein the lactose is provided in a liquid, and whereby the dairy liquid runoff was not spray dried.

40. The method of any one of claims 1-39, further comprising extruding the gas- containing food product by rapid jet extrusion.

41. The method of any one of claims 1-40, wherein the cellulose, lactose, and/or whey (if present) are not pasteurized, and wherein the fermenting is performed at a temperature of at least 90° F, thereby killing pathogens in the gas-containing food product.

42. The method of any one of claims 1-41, further comprising making an animal food or pet food product from the gas-containing food product or a precursor thereof such as weigh protein concentrate.

43. The method of claim 42, further comprising adding to the animal food or pet food product a whey protein or casein from fermentation of lactose by a genetically engineered microbial organism.

44. The method of any one of claims 1-43, wherein the gas-containing food product comprises no more than 5% (w/w) sugar, such as no more than 4%, 3%, 2%, or 1% (w/w) sugar.

45. The method of any one of claims 1-44, wherein the gas-containing food product is tryptophan-rich.

46. The method of any one of claims 1-45, further comprising recommending the gas-containing food product as part of a low-added sugar, fiber-rich diet.

47. The method of any one of claims 1-46, further comprising recommending the gas-containing food product to prevent, inhibit, delay the onset of, or ameliorate obesity.

48. The method of claim 47, wherein ameliorating obesity conserves health care resources.

49. The method of any one of claims 1-48, wherein the lactose is from raw milk, and wherein at least 80%, 85%, 90%, 95%, 97%, or 99% of the raw milk is utilized to make a product.

50. A method of making cheese, the method comprising:

providing a whey permeate comprising lactose;

incubating the lactose with lactase, thereby hydrolyzing the lactose into glucose and galactose; obtaining a dairy protein produced by fermenting the glucose and galactose with an engineered microbial organism; and

fermenting the dairy protein into a cheese.

51. The method of claim 50, wherein fermenting the dairy protein into the cheese comprising fermenting a combination of the dairy protein and fluid milk such as dairy cream into the cheese.

52. The method of claim 50 or 51, wherein fermenting the dairy protein into the cheese comprising binding fat from fluid dairy product to the dairy proteins.

53. The method of claim 52, wherein the binding is performed with synthetic rennet.

54. The method of any one of claims 50-53, wherein the dairy protein comprises casein and/or whey proteins.

55. The method of claims 50-54, wherein fermenting the dairy proteins into the cheese comprises fermenting a combination of the dairy proteins and cream into the cheese.

56. The method of any one of claims 50-55, wherein the microbial organism comprises a yeast

57. The method of any one of claims 50-56, further comprising:

obtaining sucrose from sugar beets and/or obtaining fructose from com; and fermenting the sucrose and/or fructose into the dairy protein with the engineered microbial organism.

58. The method of claim 57, wherein the sucrose is fermented into dairy proteins.

59. The method of any one of claims 57-58, wherein the fructose is fermented into dairy proteins

60. The method of claim 57, wherein the lactose and sucrose are fermented into dairy proteins

61. The method of claim 57, wherein the lactose and fructose are fermented into dairy proteins.

62. The method of any one of claims 50-61, wherein fermenting the dairy protein into the cheese produces a second acid whey comprise a second lactose,

wherein the method is repeated, wherein the second lactose hydrolyzed into glucose and galactose with lactase, and wherein the glucose and galactose are fermented by the engineered microbial organism to produce the dairy protein.

63. The method of claim 62, wherein the cheese further comprises an oil selected from the group consisting of flaxseed oil, coconut oil, saltwort oil, and olive oil, or a combination of two or more of the listed items.

64. The method of any one of claims 50-63, further comprising adding a legume flour to the cheese, wherein the legume flour is selected from the group consisting of flaxseed flour and coconut flour, or a combination of the listed items.

65. The method of any one of claims 50-64, further comprising adding egg to the cheese.

66. The method of any one of claim 62 to 65, wherein the cheese used to make ketogenic food product that comprises, consists essentially of, or consists of a dough or a baked product.

67. The method of any one of claim 62 to 66, wherein the ketogenic food product comprises, consists essentially of, or consists of a ketogenic pastry product.

68. The method of claim 67, wherein the ketogenic pastry product comprises, consists essentially of, or consists of a pizza crust.

69. The method of any one of claims 62 to 65, wherein the ketogenic product comprises a meat product, a pie crust, a pie, a pizza crust, a bun, a pizza, a dough, a flatbread, a taco, or a burrito.

70. A ketogenic pastry product comprising:

a cellulose;

a vitamin; and

a cheese.

71. The ketogenic pastry product of claim 70, wherein the ketogenic pastry product has a lower density than it would have in the absence of the cellulose.

72. The ketogenic pastry product of claim 70 or 71, wherein the cheese comprises a freeze-thaw stabilizer.

73. The ketogenic pastry product of any one of claims 70-72, wherein the cheese comprises quark or barrel cheddar.

74. The ketogenic pastry product of any one of claims 70-73, wherein the cheese comprises quark, and wherein the ketogenic pastry product further comprises a non-glycemic sweetener such as inulin or Swerve sweetener.

75. The ketogenic pastry product of any one of claims 70-73, wherein the cheese comprises barrel cheddar, and wherein the ketogenic pastry product comprises a pizza dough or pizza crust.

76. The ketogenic pastry product of claim 75, wherein the cellulose comprises oat bran, the ketogenic pastry product further comprising at least one of soy flour, sorghum flour, or millet.

77. The ketogenic pastry product of any one of claims 70-76, further comprising an oil such as olive oil, coconut oil, flaxseed oil, or saltwort oil.

78. The ketogenic pastry product of claim 77, wherein at least one of the cheese or the vitamins comprise sulfur, and wherein the sulfur is bound to the oil by a sulfhydryl bond.

79. The ketogenic pastry product of claim 77, wherein the cellulose comprises oat bran, the ketogenic pastry product further comprising soy flour, wherein the sulfur is bound to the oil by a sulfhydryl bond.

80. The ketogenic pastry product of any one of claims 70-79, wherein the ketogenic pastry product comprises pizza crust or pizza dough, and wherein the cheese comprises barrel cheddar, the ketogenic pastry product further comprising at least one of tapioca, soy flour, sorghum flour, or pearl millet.

81. The ketogenic pastry product of claim 80, wherein the cellulose comprises oat bran.

82. The ketogenic pastry product of any one of claims 70-79, wherein the ketogenic pastry product comprises pizza crust or pizza dough, wherein the cellulose comprises oat bran, and wherein the cheese comprises barrel cheddar, the ketogenic pastry product further comprising at least one of tapioca, soy flour, sorghum flour, or pearl millet.

83. The ketogenic pastry product of any one of claims 70-82, further comprising at least one of tapioca, guar gum, yeast, non-glycemic sweetener (such as inulin or Swerve sweetener), sodium propionate, egg, and/or oil.

84. The ketogenic pastry product of any one of claims 70-83, wherein the cellulose comprises at least one of microcrystalline cellulose (MCC), cellulose of a fruit, oat bran, cellulose of a vegetable, oat bran, cellulose of a grass, cellulose of a tree, cotton fiber, citrus fiber, or cellulose of a grass such as a wheatgrass, switch grass, or Johnsongrass.

85. The ketogenic pastry product of claims 70-84, wherein the vitamin comprises ascorbic acid, dietary sulfur, or a combination of the listed items.

86. The ketogenic pastry product of claims 70-85, wherein the ketogenic pastry product comprises a pizza crust (e.g., deep dish), a pizza (e.g., deep dish), a pie crust, a pie (e.g., a meat pie or a chicken pot pie), a dough, a dough ball, a bun (e.g., a hamburger or hot dog bun), a tortilla (e.g., a soft tortilla or a taco shell), a flatbread, a taco, a burrito, a biscuit, and a sandwich thin, a biscuit, a cheese biscuit, a pancake, a hash brown, a waffle (fresh or frozen), a waffle batter, or a combination of two or more of the listed items.

87. The ketogenic pastry product of claims 70-86, wherein the ketogenic pastry product is frozen.

88. The ketogenic pastry product of claims 70-87, further comprising at least one of a legume flour (such as soy flour), an oat flour, a sorghum flour, or a millet.

89. The ketogenic pastry product of any one of claims 70-88, wherein the ketogenic pastry product is gluten-free.

90. The ketogenic pastry product of any one of claims 70-89, further comprising at least one of sodium bicarbonate, and/or carbon dioxide bubbles.

91. A method of making a ketogenic pastry product, the method comprising combining:

a cheese;

a cellulose; and

a vitamin; and

forming the combination into a dough.

92. The method of claim 91, wherein the cheese is frozen prior to said combining, the method further comprising thawing the cheese prior to said combining.

93. The method of claim 92, wherein the cheese comprises a freeze-thaw stabilizer.

94. The method of any one of claims 91-93, wherein the cheese comprises quark or barrel cheddar.

95. The method of any one of claims 91-94, further comprising par baking the dough.

96. The method of any one of claims 93-95, wherein the cheese comprises the quark, and wherein the ketogenic pastry product further comprises a non-glycemic sweetener such as inulin or Swerve sweetener.

97. The method of any one of claims 91-96, wherein the cellulose comprises at least one of microcrystalline cellulose (MCC), cellulose of a fruit, cellulose of a vegetable, oat bran, cellulose of a grass, cellulose of a tree, cotton fiber, citrus fiber, cellulose of a brassica, or cellulose of a grass such as a wheatgrass, switch grass, or Johnsongrass.

98. The method of any one of claims 91-97, wherein the cellulose comprises microcrystalline cellulose (MCC), and wherein the ketogenic pastry product further comprises xanthan gum.

99. The method of any one of claims 91-98, wherein the cellulose comprises citrus cellulose, and wherein the vitamin comprises ascorbic acid.

100. The method of any one of claims 91-99, wherein the ketogenic pastry product comprises a pizza crust (e.g., deep dish), a pizza (e.g., deep dish), a pie crust, a pie (e.g., a meat pie or a chicken pot pie), a dough, a dough ball, a bun (e.g., a hamburger or hot dog bun), a tortilla (e.g., a soft tortilla or a taco shell), a flatbread, a taco, a burrito, a biscuit, and a sandwich thin, a biscuit, a cheese biscuit, a pancake, a hash brown, a waffle (fresh or frozen), a waffle batter, or a combination of two or more of the listed items.

100. The method of any one of claims 91-100, wherein the cheese comprises barrel cheddar, the method further comprising thawing frozen barrel cheddar to provide the cheese prior to said combining.

102. The method of any one of claim 91-101, wherein the cheese comprises barrel cheddar, and wherein the ketogenic pastry product comprises a pizza dough or pizza crust.

103. The method of any one of claims 91-102, further comprising an oil such as olive oil, flaxseed oil, saltwort oil, or coconut oil.

104. The method of any one of claims 91-99, wherein at least one of the cheese or the vitamins comprise sulfur, the method further comprising a sulfhydryl bond forming between the sulfur and the oil.

105. The method of claim 103 or 104, further comprising soy flour, the method further comprising a sulfhydryl bond forming between the sulfur of the soy flour and the oil.

106. The method of any one of claims 91-105, wherein the cellulose comprises oat bran.

107. The method of any one of claims 91-106, wherein the cheese comprises barrel cheddar, and the ketogenic pastry product comprises pizza crust or pizza dough, the ketogenic pastry product further comprising at least one of tapioca, sorghum flour, or pearl millet.

108. The method of any one of claims 91-107, further comprising at least one of tapioca starch, guar gum, yeast, non-glycemic Sweetener such as inulin or Swerve sweetener, sodium bicarbonate, sodium propionate, egg, and/or oil.

109. The method of any one of claims 91-108, wherein said combining further comprises combining sodium bicarbonate and an acidic substance, thereby forming carbon dioxide bubbles in the ketogenic pastry product.

110. The method of any one of claims 91-109, further comprising freezing the ketogenic pastry product after said combining.

111. The method of any one of claims 91-110, further comprising combining a legume flour, oat flour, or millet with the cheese, cellulose, and vitamin.

112. The method of any one of claims 91-111, further combining tapioca, sorghum flour, and/or millet with the cheese, cellulose, and vitamin.

113. The method of any one of claims 91-112, wherein the cellulose comprises oat bran, the method further combining soy flour with the cheese, cellulose, and vitamin.

114. The method of any one of claims 91-113, wherein the ketogenic pastry product is gluten free.

115. The method of any one of claims 91-114, further comprising extruding a dough through a die to produce an extruded dough of a specified cross-sectional profile.

116. The method of claim 115, wherein the ketogenic food product or ketogenic pastry product is formed of a single piece of the extruded dough of a specified cross-sectional profile.

117. The method of any one of claims 91-116, further comprising heating the dough prior to or during the extruding.

118. The method of claim 117, further comprising heating the dough during the extruding, thereby fixing the specified cross-sectional profile of the dough..

119. The method of any one of claims 115-119, further comprising heating an ingredient of the dough prior to said extruding.

120. The method of any one of claims 115-119, wherein said dough is partially baked as-extruded.

121. The method of any one of claims 91-120, wherein the ketogenic food product or ketogenic pastry product is not par baked.

122. The method of any one of claims 91-119, wherein the die comprises an extrusion mold that defines a pattern of indentations and/or protrusions on a surface of the extruded dough.

123. The method of claim 122, wherein a surface of the extruded dough comprises two or more parallel markings defined by the pattern of indentations and/or protrusions.

124. The method of any one of claims 115-123, further comprising perforating the extruded dough, whereby the extruded dough comprises perforations.

125. The method of claim 124, wherein said perforating defines a shape on a surface of the extruded dough, the shape selected from the group consisting of: a rectangle, a square, a circle, an oval, a triangle, and a polygon, or a combination of two or more of the listed items.

126. The method of any one of claims 124-125, further comprising separating the dough at the perforations, thereby breaking the dough into fractions.

127. The method of any one of claims 91-126, wherein the extruded dough has a round cross section, thereby having a lower caloric content and lower ingredient content than a rectangular cross-section of the same diameter.

128. The method of claim 127, further comprising coiling and pressing the extruded dough to form the ketogenic pastry product, whereby the coiled extruded dough comprises gaps between portions of the coils.

129. The method of any one of claims 91-128 wherein the extruded dough comprises gas bubbles.

130. The method of claim 129, wherein the gas bubble comprise carbon dioxide.

131. The method of claim 130, further comprising forming the gas bubbles by combining ascorbic acid and sodium bicarbonate in the dough prior to said extruding.

132. The method of any one of claims 122-131, wherein the ketogenic food product or ketogenic pastry product has at least one of: a lower caloric content, a lower quantity of ingredients, a greater uniformity, or a greater volume than a ketogenic pastry product of the same external dimensions but lacking said indentations, protrusions, perforations, gaps, and/or bubbles.

133. The method of any one of claims 115-132, wherein said extruding is semi- continuous, wherein individual ketogenic food product or ketogenic pastry products are formed by slicing the extruded dough.

134. The method of any one of claims 115-133, wherein the extrusion is performed at an ambient temperature below 72° F, and greater than 50% relative humidity.

135. The method of any one of claims 115-134, wherein the ketogenic food product or ketogenic pastry product comprises a pizza crust, flat bread, bagel, waffle, bread loaf, dough ball, or bun.

136. The method of any one of claims 115-135, wherein the ketogenic food product or ketogenic pastry product comprises millet soybean, sweet potato, amaranth, buckwheat, or a combination thereof.

137. The method of claim 136, wherein the ketogenic food product or ketogenic pastry product comprises 5% to 15% (w/w) millet soybean, sweet potato, amaranth, buckwheat, or a combination thereof.

138. The method of any one of claims 115-137, wherein the extruding is performed from an extrusion cooker comprising the die.

139. The method of any one of claims 115-137, wherein the extruding is through an extruder comprising a plurality of holes, whereby the dough expands.

140. The method of any one of claims 115-137, wherein the extruding comprises extruding the dough through an extruder comprising a plurality of holes, whereby the dough expands.

141. The method of any one of claims 115-137, wherein the die is sized to extrude a pizza crust, flat bread, bagel, waffle, bread loaf, dough ball, or bun as-extruded.

142. A method of making a dairy product over multiple seasons, wherein a supply of fresh milk varies by at least 40% over the course of the seasons, the method comprising:

143. The method of Claim 142, further comprising:

adding freeze-thaw stabilizers to the cheese;

flash-freezing the cheese;

reconstituting the cheese; and

144. A method of making a cruciferous vegetable pastry product comprising:

boiling a cruciferous vegetable in sweet whey; and

145. A method of making a sugar slurry, the method comprising:

fermenting an acid whey comprising lactose with a genetically engineered microbial organism to convert the lactose into prebiotic sugars, until substantially all of the lactose is converted into prebiotic sugars; and concentrating the whey into sugar slurry configured to be reconstituted by the addition of water.

146. A method of making a dairy product over multiple seasons, wherein a supply of fresh milk varies by at least 40% over the course of the seasons, the method comprising:

producing a butter from the formulation;

optionally refrigerating and/or flash-freezing the butter; and

147. A cruciferous vegetable pastry product comprising:

a cheese product comprising sulfhydryl groups;

a cruciferous vegetable;

a peanut powder;

a tree nut powder;

an egg; and

148. The cruciferous pastry product of Claim 147, wherein the cruciferous vegetable pastry product is ketogenic.

149. A method of making a dairy product, the method comprising: obtaining a dairy product comprising portions that have a higher moisture content than the average moisture content of the dairy product;

combining the portions with an unsaturated oil,

wherein the portions form sulfhydryl bonds with the unsaturated oil.

150. The method of Claim 149, further comprising apportioning and packaging the dairy product after the portions have been removed.

151. The method of Claim 149 or 150, wherein the dairy product comprises a cheese of at least 100 pounds.

152. A gas-containing food product produced by the method of any one of Claims

1-49.