Abstract: A packaging intended to contain at least one item, such as a food product, having a flexible inner seal forming a bottom and a cover delimiting with the inner seal a cavity suitable for receiving the item. The cover is more rigid than the inner seal and includes a peripheral edge sealed on a periphery of the inner seal in a position of closure of the packaging. The packaging is such that the cover is able to be cut into at least two sectors respectively provided with gripping tabs extending the edge, when traction is exerted on one of the gripping tabs, toward a zone opposite the edge while flattening the other gripping tab on the inner seal, so as to detach from the inner seal the sector whose gripping tab is subject to this traction in order to place the packaging in a partially open position.

Abstract: Packaging that has a small space requirement after use, is economical and practical to use, and avoids the user soiling his fingers during opening and when grasping the product comprises a lateral strip (410) having two longitudinal edges connected by two end edges and having at least one curvature and/or fold in order to form a storage space for the food product and a membrane seal having a bottom region (501) and a cover region (502), each region begin secured to a separate longitudinal edge, and a lateral border region (503) secured to the end edges of the strip so as to enclose the food product in the storage space. The membrane seal is secured in a peelable manner to the end edges, to the whole of a first longitudinal edge and to at least a part of the second longitudinal edge.

Abstract: Process for producing a soft cheese with a natural moldy rind, the starting material being a milk, this process comprising the steps of preparing a cheese slurry, inoculation with microorganisms, ripening, heat treatment by immersing in an atmosphere saturated with steam or in a water bath. This process makes it possible to obtain a cheese which may be packaged and preserved in the form of slices.

Abstract: Process for producing a soft cheese with a natural moldy rind, the starting material being a milk, this process comprising the steps of preparing a cheese slurry, inoculation with microorganisms, ripening, heat treatment by immersing in an atmosphere saturated with steam or in a water bath. This process makes it possible to obtain a cheese which may be packaged and preserved in the form of slices.

Abstract: Packaging that has a small space requirement after use, is economical and practical to use, and avoids the user soiling his fingers during opening and when grasping the product comprises a lateral strip (410) having two longitudinal edges connected by two end edges and having at least one curvature and/or fold in order to form a storage space for the food product and a membrane seal having a bottom region (501) and a cover region (502), each region begin secured to a separate longitudinal edge, and a lateral border region (503) secured to the end edges of the strip so as to enclose the food product in the storage space. The membrane seal is secured in a peelable manner to the end edges, to the whole of a first longitudinal edge and to at least a part of the second longitudinal edge.

Abstract: To provide an agent promoting secretion and/or suppressing decrease of adiponectin, and an eating and drinking product and a feed promoting secretion and/or suppressing decrease of adiponectin. Provided are an agent promoting secretion and/or suppressing decrease of adiponectin, and a eating and drinking product and a feed promoting secretion and/or suppressing decrease of adiponectin, having as an active component a culture supernatant of Streptococcus, Lactobacillus, Propionibacterium, yeast, Leuconostoc, and Lactococcus.

Abstract: Process for producing a soft cheese with a natural moldy rind, the starting material being a milk, this process comprising the steps of preparing a cheese slurry, inoculation with microorganisms, ripening, heat treatment by immersing in an atmosphere saturated with steam or in a water bath. This process makes it possible to obtain a cheese which may be packaged and preserved in the form of slices.

Abstract: The invention relates to a method of molding a cheese or milk product, wherein the method comprises: a) casting a melt of said product into at least one mold; b) cooling to cause at least a peripheral layer of the melt to congeal; c) reheating the mold(s) to soften a surface region of said peripheral layer; and d) unmolding the product.

Abstract: The invention relates to a method of molding a cheese or milk product, wherein the method comprises:

Abstract: Food product obtained by extrusion baking of a mixture of dairy or cheese origin with a fibrous structure characterized in that the fibers form a network of macroscopic fibers whose diameters are in the order of 0.1 mm to 1 mm, ramified into microscopic fibers with diameters in the order of 1 &mgr;m to 0.1 mm, with the dry matter of the product at least partially originating from whey.

Abstract: Food product 17 obtained by extrusion baking of a mixture of dairy or cheese origin with a fibrous structure characterised in that the fibres form a network of macroscopic fibres whose diameters are in the order of 0.1 mm to 1 mm, ramified into microscopic fibres with diameters in the order of 1 &mgr;m to 0.1 mm, with the dry matter of the product at least partially originating from whey.

Abstract: An easy opening device specifically adapted to packaging of flexible film (3) having a line of weakness in tearing (4), the device being characterized in that it comprises a patch (5) that is flexible and substantially inextensible such as a label, a membrane, or a piece of film, which patch is applied to the outside face of the film (3) astride the line of weakness (4), and includes, over said line (4), separation means (6) for separating the patch (5) into two parts (7a, 7b), which means are normally inactive when the packaging (3) is closed and are made active by the user exerting sufficient traction; means (8) for bonding the film (3) to the patch (5) on either side of the line of weakness (4) and in register with the two parts (7a, 7b); and means (9) for enabling at least one of the two parts (7a, 7b) to be grasped manually so as to make it possible, once the separation means (6) have been activated, to move the two parts (7a, 7b) apart from each other and open the packaging.

Abstract: Method for instantaneous gelling or coagulation, in the absence of coagulant agent, at a pH higher than its isoelectric pH, of a coagulable protein at said isoelectric pH, characterized in that an aqueous solution is used as starting product, wherein the aqueous solution is in a nondenatured status, and contains at least one such coagulable protein, the alkaline ion content of said solution is adjusted to a predetermined value, and is brought to a concentration at least equal to 1.5% at a temperature selected as desired between 20.degree. and 100.degree. C. The predetermined value is such that the protein coagulates instantaneously, at the above concentration and pH, and temperature; to obtain the coagulum. Application of such coagulums to obtain semi-solid or solid food products containing animal proteins such as milk proteins or vegetable proteins such as soya proteins.

Abstract: A process for making a cheese food product wherein a gelatin solution selected from the class consisting of carragenates, gelatin, guar, carob and xanthan or any mixture thereof is added and dispersed in as homogeneous manner as possible into an ultrafiltered low fat milk or milk residue to produce a milk blend wherein the milk blend is maintained at a temperature in which gelling does not occur within the milk blend, adding an activator such as a lactic acid to the milk blend, molding the milk blend to produce a paste and then subsequently, draining, brining and ripening the paste. During the ripening of the paste, the pH is maintained below or equal to 5 throughout at least 3/4 of the composition of the cheese product. The resulting low fat cheese product has a fat content relative to the dry matter of less than or equal to 50%.

Abstract: A method and an installation for conserving and/or dispensing a liquid or semi-liquid substance (P) released in a deformable flexible bag (s). The substance may be extracted from the bag by actuating and appropriate drawing-off dust (12), with the substance being drawn off via the duct (50) which remains closed so long as the bag (s) is not in place in a conservation and/or dispensing apparatus. While the bag is in the apparatus, and so long as the bag is not entirely empty, the substance is circulated by a pump round a closed loop circuit which extends in part outside the bag, with the circuit being set up when the bag (s) is put into place in the conservation and/or dispensing apparatus.

Abstract: A mass of cheese which is not mature or only slightly mature, and excluding processed cheese, is provided with a semi-permeable outer envelope wherein the envelope is a food gel selected to regulate the exchange of elements such as enzymes, ions, gas, salts and amino acids between the interior and exterior of the mass of cheese for the purpose of obtaining controlled maturing of the cheese product and prolonging its life.