Abstract: Machine-learning based multi-step engagement strategy generation and visualization is described. Rather than rely heavily on human involvement to create delivery strategies, the described learning-based engagement system generates multi-step engagement strategies by leveraging machine-learning models trained using data describing historical user interactions with content delivered in connection with historical campaigns. Initially, the learning-based engagement system obtains data describing an entry condition and an exit condition for a campaign. Based on the entry and exit condition, the learning-based engagement system utilizes the machine-learning models to generate a multi-step engagement strategy, which describes a sequence of content deliveries that are to be served to a particular client device user (or segment of client device users).

Abstract: Machine-learning based multi-step engagement strategy modification is described. Rather than rely heavily on human involvement to manage content delivery over the course of a campaign, the described learning-based engagement system modifies a multi-step engagement strategy, originally created by an engagement-system user, by leveraging machine-learning models. In particular, these leveraged machine-learning models are trained using data describing user interactions with delivered content as those interactions occur over the course of the campaign. Initially, the learning-based engagement system obtains a multi-step engagement strategy created by an engagement-system user. As the multi-step engagement strategy is deployed, the learning-based engagement system randomly adjusts aspects of the sequence of deliveries for some users.

Abstract: The present invention provides dialkyl phosphorus-containing compounds, namely reactive mono-hydroxyl-functional dialkyl phosphinates, serving as highly efficient reactive flame retardants in flexible polyurethane foams. The invention further provides fire-retarded polyurethane compositions comprising said the reaction product of the mono-hydroxyl-functional dialkyl phosphinates with polyol and isocyanate foam forming components.

Abstract: The present invention provides dialkyl phosphorus-containing compounds, namely reactive mono-hydroxyl-functional dialkyl phosphinates, serving as highly efficient reactive flame retardants in flexible polyurethane foams. The invention further provides fire-retarded polyurethane compositions comprising said the reaction product of the mono-hydroxyl-functional dialkyl phosphinates with polyol and isocyanate foam forming components.

Abstract: A rules engine is provided that can work with various heterogeneous calling applications. Such a rules engine can be part of a larger framework which, for example, can provide calibration alerts and the like when certain rule conditions are met. In some implementations, the framework can allow for the identification and mitigation of bias against certain employees and/or classes of employees within a larger organization.

Abstract: The present invention provides dialkyl phosphorus-containing compounds, namely reactive mono-hydroxyl-functional dialkyl phosphinates, serving as highly efficient reactive flame retardants in flexible polyurethane foams. The invention further provides fire-retarded polyurethane compositions comprising said the reaction product of the mono-hydroxyl-functional dialkyl phosphinates with polyol and isocyanate foam forming components.

Abstract: The present invention provides novel cyclic phosphorus-containing compounds, namely hydroxyl-functional phospholene-1-oxides, serving as highly efficient reactive flame retardants in urethane systems, particularly in flexible polyurethane foams, semi-rigid and rigid polyurethane and polyisocyanurate foams. The invention further provides fire-retarded polyurethane compositions comprising said hydroxyl-functional phospholene-1-oxides.

Abstract: The present invention provides novel cyclic phosphorus-containing compounds, namely hydroxyl-functional phospholene-1-oxides, serving as highly efficient reactive flame retardants in urethane systems, particularly in flexible polyurethane foams, rigid polyurethane foams and rigid polyisocyanurate foams. The invention further provides fire-retarded polyurethane compositions comprising said hydroxyl-functional phospholene-1-oxides.

Abstract: Methods and systems for preparing soft or firm/semi-hard cheese are provided, as well as soft or firm/semi-hard cheese prepared by the methods. The methods typically involve the formation of a slurry that contains blended or molten cheese curd. A variety of ingredients can be introduced into the curd used to prepare the slurry, the slurry that is formed, or at other stages along the manufacturing process to tailor the performance and nutritional characteristics of the final cheese product. The slurry in some methods is directly processed to form a final cheese product. In other methods, the slurry undergoes various types of processing to achieve certain desired composition or performance requirements.

Abstract: Soft or firm/semi-hard ripened or unripened cheese products that has a native or modified starch and one or more additional ingredients are described. The additional ingredients may be chosen from a non-fat dry milk, a milk protein, an acidity regulator, an acid, an anticaking agent, an antifoaming agent, a coloring agent, an emulsifier, an enzyme preparation, a flavoring agent, a firming agent, a food protein, a gelling agent, a preservative, sequestrants, a stabilizer, a thickener, an oil, a fat, a cheese powder, a salt, a nutritional supplement, an acid, an enzyme, a neutraceutical, a carbohydrate, a vitamin, and a mineral. The starch, and additional ingredients may have a combined concentration of greater than 10%, by weight of the cheese product.

Abstract: Methods for preparing cheese are provided that involve combining a slurry with a cheese precursor to form an admixture that is subsequently processed to form the cheese product. The slurry typically includes a liquid such as water, milk and/or cream and one or more ingredients that are useful for inclusion in the final cheese product. Systems for preparing such slurries and cheese products are also provided.

Abstract: Methods and systems for preparing soft or firm/semi-hard cheese are provided, as well as soft or firm/semi-hard cheese prepared by the methods. The methods typically involve the formation of a slurry that contains blended or molten cheese curd. A variety of ingredients can be introduced into the curd used to prepare the slurry, the slurry that is formed, or at other stages along the manufacturing process to tailor the performance and nutritional characteristics of the final cheese product. The slurry in some methods is directly processed to form a final cheese product. In other methods, the slurry undergoes various types of processing to achieve certain desired composition or performance requirements.

Abstract: The present invention is directed to methods and systems for implementing email recipient templates. The method including extracting a first set of email addresses from a first email message and extracting a second set of email addresses from a second email message. The first and second set of email addresses are included in one or more of the to, cc, or bcc fields of the email messages. The method further including storing, in a storage database, the first set of email addresses in a first recipient template and storing the second set of email addresses in a second recipient template. The first recipient template and the second recipient template each have an associated unique identifier. Further, the method includes receiving a request for a new email message in an email editor user interface and querying the storage database for recipient templates. The query is filtered by the associated unique identifiers.

Abstract: Methods for preparing cheese blends of analog cheese and soft or firm/semi-hard, ripened or unripended, cheese are provided. The methods generally involve combining a slurry that contains the basic ingredients for an analog cheese and optionally one or more other ingredients with a mass of heated soft or firm/semi-hard cheese. Slurries that are used in the methods and cheeses produced by the methods are also provided.

Abstract: Methods and systems for preparing soft or firm/semi-hard cheese are provided, as well as soft or firm/semi-hard cheese prepared by the methods. The methods typically involve the formation of a slurry that contains blended or molten cheese curd. A variety of ingredients can be introduced into the curd used to prepare the slurry, the slurry that is formed, or at other stages along the manufacturing process to tailor the performance and nutritional characteristics of the final cheese product. The slurry in some methods is directly processed to form a final cheese product. In other methods, the slurry undergoes various types of processing to achieve certain desired composition or performance requirements.

Abstract: Methods of preparing cheese products are described. The methods may include the step of converting at least a portion of a protein containing starting milk into discrete curd particles, and forming the curd particles into a cheese precursor. The cheese precursor may be combined with a slurry to form an admixture. The admixture may be processed into the cheese product. Also described are continuous methods of making a cheese product. The methods may include suppressing formation of a coagulum in a starting milk while adding a coagulation agent. The starting milk may be passed along a flow path, and one or more of the temperature and the pH may be adjusted to allow the formation of curd particles within the flow. The curd particles may be formed into a cheese precursor, which is combined with a slurry to form an admixture that may be processes into the cheese product.

Abstract: Methods for preparing cheese are provided that involve combining a slurry with a cheese precursor to form an admixture that is subsequently processed to form the cheese product. The slurry typically includes a liquid such as water, milk and/or cream and one or more ingredients that are useful for inclusion in the final cheese product. Systems for preparing such slurries and cheese products are also provided.

Abstract: Methods for preparing cheese are provided that involve combining a slurry with a cheese precursor to form an admixture that is subsequently processed to form the cheese product. The slurry typically includes a liquid such as water, milk and/or cream and one or more ingredients that are useful for inclusion in the final cheese product. Systems for preparing such slurries and cheese products are also provided.

Abstract: The present invention is directed to methods and systems for implementing email recipient templates. The method including extracting a first set of email addresses from a first email message and extracting a second set of email addresses from a second email message. The first and second set of email addresses are included in one or more of the to, cc, or bcc fields of the email messages. The method further including storing, in a storage database, the first set of email addresses in a first recipient template and storing the second set of email addresses in a second recipient template. The first recipient template and the second recipient template each have an associated unique identifier. Further, the method includes receiving a request for a new email message in an email editor user interface and querying the storage database for recipient templates. The query is filtered by the associated unique identifiers.

Abstract: Methods for preparing cheese blends of analog cheese and soft or firm/semi-hard, ripened or unripended, cheese are provided. The methods generally involve combining a slurry that contains the basic ingredients for an analog cheese and optionally one or more other ingredients with a mass of heated soft or firm/semi-hard cheese. Slurries that are used in the methods and cheeses produced by the methods are also provided.