Abstract: A process for preparing cooked bacon which includes the step of microwave cooking slices of a cured but unsmoked pork belly to produce precooked bacon having the organoleptic properties of precooked conventionally smoked bacon. The conventional smoking step is eliminated.

Abstract: A pasta filata-type cheese is made by combining casein having a desired level of calcium bound thereto, soluble proteins modified to render them less reactive with casein and other cheese ingredients to form a mixture and plasticizing the mixture to form the cheese.

Abstract: A bacon assembly and method of making same are disclosed in which a plurality of bacon strips are arranged on a single plane in a predetermined arrangement such that each of the bacon strips overlaps at least one other of the bacon strips at an overlapping section. The bacon strips in the arrangement are at least partially microwave cooked to form a microwave weld at the sections which overlap.

Abstract: A casein-soluble protein complex is prepared by raising the pH of an aqueous medium containing casein and soluble protein to within the range of 7.0 to 8.0, heating to a temperature in the range of about 65.6.degree. C. to 85.0.degree. C. and holding for a time sufficient to form the complex. Precipitation of the complex is then carried out by adjusting the temperature to within the range of 32.2.degree. C. to 76.7.degree. C. and lower the pH to within the range of 4.2 to 5.5 whereby the complex precipitates. The resultant precipitated complex is unique and can be used in making processed and imitation cheeses.

Abstract: A method is disclosed for treating cheese, preferably cheese offcuts, to form a reconstituted block of cheese. The offcuts are first cut into small chips and then repressed in an evacuated environment to form the reconstituted block of cheese which may then be cut to commercially saleable sizes and packaged.