Abstract: A method of producing high moisture content food products provides for introduction of rice stabilized water at high percentages with respect to the base food. The rice stabilized water is produced by cooking rice and water to saturation and then liquefying it with high shear reducing water loss.

Abstract: A method of producing high moisture content food products provides for introduction of rice stabilized water at high percentages with respect to the base food. The rice stabilized water is produced by cooking rice and water to saturation and then liquefying it with high shear reducing water loss.

Abstract: An apparatus and process for producing reduced and low-fat, high-quality pasta filata cheese incorporates a rice-based cheese substitute into freshly manufactured pasta filata cheese through a kneading, spraying process that preserves the integrity of the cheese's fiber structure.

Abstract: A process for producing reduced and low-fat, high-quality pasta filata cheese incorporates a rice-based cheese substitute into freshly manufactured pasta filata cheese through a kneading, spraying process that preserves the integrity of the cheese's fiber structure.

Abstract: A system for brining buoyant cheese, such as provolone, includes a brining pit surrounded by a brine-filled canal. A large capacity Archimedian screw pump drives a stream of brine in the canal. A plurality of cages are suspended in the brining pit separated from the canal by doors. A retractable gate is hinged next to each door. Blocks of cheese deposited in the canal float with the stream until deflected into the cage by an opened gate. The loaded cages are submerged, and continually washed by vertical currents of filtered, sterilized, reconstituted and cooled brine that is forced into the bottom of the brining pit. When brining and cooling are completed, the cages are raised and doors opened, allowing the brine streams to carry the cheese out into the canal where it is removed.