Abstract: The invention provides flavored drinking water additives and flavored drinking water compositions. The invention also provides methods for increasing water consumption by an animal and improving hydration for animals using the flavored drinking water additives and flavored drinking water compositions of the present invention.

Abstract: The invention provides fabricated fish chunks having the appearance and texture of real fish comprising from about 75 to about 95% of one or more functional proteins and from about 5 to about 25% other comestible ingredients, wherein the functional proteins comprise from about 40 to about 95% surimi and from about 0 to about 55% of one or more non-surimi functional proteins. The fabricated fish chunks have a soft smooth laminar appearance and flaky texture similar to real fish.

Abstract: A process for the preparation of a Parmesan or cheese flavor which comprises ripening cheese curds with a protease, lipase and Lactobacillus helveticus and/or Lactococcus lactis.

Abstract: A process for enhancing the cheese flavor of a cheese flavored food product and the cheese flavored food product produced thereby. A natural cheese flavor enhancer is prepared by incubating sufficient amounts of a protein, a fat, a protease, and a lipase in an aqueous medium under temperature, pH, and time conditions sufficient for producing a cheese flavor enhancer which is capable of enhancing the cheese flavor of food products that include a cheese flavor component but not of food products that do not contain a cheese flavor component. The natural cheese flavor enhancer is then added to a food product that contains a cheese flavor component. The natural cheese flavor enhancer is added in an amount sufficient to enhance the cheese flavor of the product. Alternatively, the natural cheese flavor enhancer can be added to replace a portion of the cheese flavor component without loss of cheese flavor of the product.

Abstract: The invention relates to a process for the determination of iodine in low concentration in a nitrate solution, particularly a uranyl nitrate solution.According to this process, to the sample to be determined is added a reducing agent such as ascorbic acid in order to maintain the iodine in the iodide state, followed by the measurement of the potential difference E.sub.1 between a selective iodide ion electrode (5) and a reference electrode (7), after which there is a successive addition of a first and a second iodide solution having known iodide concentrations and containing a reducing agent, accompanied by the measurement after each addition of the potential differences E.sub.2 and then E.sub.3 between the electrodes (5) and (7), followed by the calculation from E.sub.1, E.sub.2 and E.sub.3, the concentrations and volumes of the additions, the initial iodine concentration of the solution.