Abstract: A frozen ice cream pastry that includes the tip or closed end section of a conical or cylindrical-shaped ice cream cone, respectively, that is filled with ice cream. In the preferred embodiment, the top surface of the ice cream is flat with the top edge of the cone. The cone can be made of cake or waffle ingredients. The pastry may or may not be covered with a chocolate layer. In one embodiment, the pastry is sold in a protective cardboard container that includes an inner protective carrier with a plurality of cone-shaped cutouts formed therein. The pastry is then placed into a cutout and individually removed from the carrier when desired. In another embodiment, a small serving of pastries are sold in an air filled bag which when removed from the freezer are consumed. In still another embodiment, a plurality of air filled bags each filled with one serving of pastries are sold and distributed in a large container which may be stored in the freezer.

Abstract: The present invention relates to whey protein micelles, particularly to a method for forming them in-situ. The present invention also pertains to instant beverages or liquid comestibles containing said micelles.

Abstract: Apparatus for producing cheese blocks. The apparatus includes a cheese former for forming blocks of cheese. A plurality of moulds formed by a base (40) and lid (41). A loading station (20) in which a bagged block of cheese (14) is engaged in a mould base (40) and then enclosed by a lid (41). The bagged blocks of cheese in the moulds (40, 41) are then conveyed to a cooler for rapid cooling. Following this the moulds are moved to an unload station whereupon the blocks of cheese are removed from the moulds.

Abstract: A process for the heterotrophic or predominantly heterotrophic production of whole-celled or extracted microbial products with a high concentration of omega-3 highly unsaturated fatty acids, producible in an aerobic culture under controlled conditions using biologically pure cultures of heterotrophic single-celled fungi microorganisms of the order Thraustochytriales. The harvested whole-cell microbial product can be added to processed foods as a nutritional supplement, or to fish and animal feeds to enhance the omega-3 highly unsaturated fatty acid content of products produced from these animals. The lipids containing these fatty acids can also be extracted and used in nutritional, pharmaceutical and industrial applications.

Abstract: The invention relates to a nutritional composition comprising colostrum and a fat blend that is particularly suited the treatment of intestinal dysfunction in HIV patients.

Abstract: A food container includes a first compartment for retaining a food item and a second compartment for retaining an accessory for the food item. The first and second compartments are defined by first and second flexible sheets that are secured to each other.

Abstract: The present invention concerns a one piece squeezable container for chilled or frozen products comprising a body formed by a wall and closing means, said body having in his greater section a dimension d1 and a neck with an internal diameter d2, a wall thickness comprised between 30 and 500 pm, being made from a semicrystalline PET and wherein the ratio volume of the body of the container per gram of PET of the body is comprised between 20 and 100.

Abstract: An assembly including a processed cheese portion (22) and a package (26) closely wrapping the portion. The package includes an element which itself comprises a film (2) tightly wrapping the portion and in contact therewith, and tear-initiating member (11) for enabling the sheet (2) to be torn along at least one tear line (8) when a gripping tab (10) of the element is pulled. At least a first part of the or each tear line (8) is defined by or made from a material of the film (2).

Abstract: A packaged product has a food product having an added liquid thereon, and a packaging article at least partially surrounding the food product. The packaging article having a seal layer comprising a member selected from the group consisting of a slip agent and a surfactant. The slip agent or surfactant causes contamination from the added liquid to bead up or wet out, respectively, thereby permitting heat sealing through the contamination with a lower leaker rate than would otherwise be the case.

Abstract: A reclosable bag for filling with at least one food product. The reclosable bag generally includes at least one sheet of web material having at least two areas of structural weakness. At least one fold structure is located between and defined by the two areas of structural weakness. An opening is located generally opposite the fold structure. The reclosable bag further includes a reclosable fastener structure having an integral skirt structure of skirt web material extending therefrom. The integral skirt structure includes a distal margin. The distal margin is coupled to the web material at, at least one location between the areas of structural weakness and the opening. The reclosable fastener structure extends past the areas of structural weakness and into the fold structure. The reclosable bag capable of being filled with at least one food product through the opening.

Abstract: A multilayer film, which is particularly suited to packaging of cheese on a Hayssen® RT packaging machine, has a first layer comprising cyclic olefin copolymer having a glass transition temperature of at least 125° C., and a second layer comprising at least one member selected from the group consisting of cyclic olefin copolymer having a glass transition temperature of at least 125° C., polyamide, polyester, and polystyrene. The first and second layers are on opposite sides of a tensile axis of symmetry of the film. The film exhibits from 0 to 45 degrees of transverse edge curl, a yield point of at least 1200 psi at a temperature of 85° C., and an elongation at break of from 0 to 300 percent at 85° C.

Abstract: An ultra-high temperature pasteurized liquid (UHT) milk concentrate provides a reconstituted milk beverage that tastes like fresh milk. A direct steam injection process is used to form the UHT milk concentrate having at least about 30% by weight, preferably 35% to 45% by weight, nonfat milk solids having a shelf stability of at least 30 days. The UHT milk concentrate is homogenized and aseptically packaged for subsequent mixing in conventional beverage dispensers with water at volume ratios of about 3:1 to 4:1 of water to concentrate to make a beverage that tastes like fresh milk.

Abstract: A sliceable product container device for sectioning a container of ice cream into equal portions. The sliceable product container device includes a container having a base wall and also having a plurality of band members forming a side wall of the container and having a base band member being securely attached upon the base wall; and also includes a plurality of peal-able sealing strips for removably attaching the band members together to form the side wall of the container; and further includes a lid being removably disposed upon the container; and also includes a fastening strip being attached to the band members; and further includes an assembly of cutting ice cream into sections for easy removal from the container.

Abstract: A packaged food article of improved appearance and stackability comprises an unpressurized, imperforate container having an opening, wherein the container is fabricated from a material having a low gas permeability. A quantity of gas releasing food stuff, such as an active cultured dairy product, is disposed within and partially fills the container, while defining a headspace volume which is not filled with the food stuff A peelable flexible seal membrane overlays and seals the opening. An initial headspace gas is enriched with the gas released from the food stuff, with the initial headspace gas being adapted to permeate the packaging material at a rate greater than both the rate in which gas is released from the food stuff within the container and the rate in which air permeates into the container, thereby avoiding outward bowing of the flexible seal during the shelf life of the packaged food article.

Abstract: A reclosable bag for filling with at least one food product. The reclosable bag generally includes at least one sheet of web material having at least two areas of structural weakness. At least one fold structure is located between and defined by the two areas of structural weakness. An opening is located generally opposite the fold structure. The reclosable bag further includes a reclosable fastener structure having an integral skirt structure of skirt web material extending therefrom. The integral skirt structure includes a distal margin. The distal margin is coupled to the web material at, at least one location between the areas of structural weakness and the opening. The reclosable fastener structure extends past the areas of structural weakness and into the fold structure. The reclosable bag capable of being filled with at least one food product through the opening.

Abstract: A generally transparent flexible packaging structure having an anti-transfer layer which, in a closed and sealed package, is at or close to an interior surface of the package. A contained food product in the package has a tendency to deposit a food product component on the interior surface of the packaging material and to thereby have a visually obscuring affect on transparency of the packaging structure. Anti-transfer material in the anti-transfer layer migrates to the interior surface of the package and interacts with the visually-obscuring component of the contained food product, thereby to attenuate or eliminate the visually obscuring effect of such component. Preferred primary polymer in the anti-transfer layer is EVA. Preferred anti-transfer materials include fatty acid esters and other amines and derivatives. The invention includes certain aspects of multiple layer packaging structures, closed and sealed packages, and methods of packaging food product.

Abstract: Methods and devices for sanitation using bacteriophage are disclosed. According to one embodiment of the present invention, a method for sanitation using at least one bacteriophage includes the steps of (1) storing the at least one bacteriophage in a container; and (2) applying the at least one bacteriophage to a surface to be sanitized with a dispersing mechanism. According to another embodiment of the present invention, a sanitation device that dispenses at least one bacteriophage includes a container, at least one bacteriophage stored in the container, and a dispersing mechanism that disperses the at least one bacteriophage from the container.

Abstract: The present invention relates to the dispensing of a microbiologically sensitive fluid, in particular low acid food fluid, in a hygienic manner so as to avoid micro-organism growth in the line dispensing the fluid as well as in any mechanical components of a dispensing unit that may enter into contact with the fluid. The invention relates to a device for hygienically supplying microbiologically sensitive fluid from a removable container that has a terminal connecting portion to a dispensing unit. The device includes a coupling mechanism adapted to connect the terminal connecting portion and a component for delivering a cleaning or rinsing fluid within the terminal connecting portion.

Abstract: A process of making a containerized frozen whipped topping by the following steps is improved: (a) forming a mixture comprising water, water-soluble carbohydrate, fat, protein, emulsifying agent, and thickener; (b) pasteurizing the mixture; (c) homogenizing the mixture to form an oil-in-water emulsion; (d) cooling the emulsion to a temperature in the range of about 27 to 45° F.; (e) holding the emulsion at a temperature in the range of about 27 to 45° F. for a long enough time to allow at least some of the fat to crystallize; (f) aerating and whipping the emulsion, under superatmospheric pressure, into a topping; (g) dispensing the topping into containers; and (h) freezing the topping while in the containers. The improvement, which allows lower pressures to be used in step f, involves using two turbulent mixing zones, in which a higher average shear rate is used in the second zone than in the first zone.

Abstract: A packaging material for packaging a selected fluid-containing fresh food item for providing simultaneous curing or marinating of such food item and storage of the same at normal refrigeration temperatures. A packaging material comprises a substrate suitable for contact with food and a food treatment layer comprises a predetermined amount of edible adhesive applied to a food contacting surface of the substrate and a curing or marinating agent mixed in, retained and calibrated by the adhesive. The adhesive is capable of dissolving in fluid from the food at a temperature in the range of −3° C. to −4° C. The amount of curing or marinating agent retained by the predetermined amount of adhesive is that which is required to substantially cure or marinate the selected food item. The amount of the adhesive is determined by the amount of curing or marinating agent required to be retained by it.

Abstract: A reclosable bag for filling with at least one food product. The reclosable bag generally includes at least one sheet of web material having at least two areas of structural weakness. At least one fold structure is located between and defined by the two areas of structural weakness. An opening is located generally opposite the fold structure. The reclosable bag further includes a reclosable fastener structure having an integral skirt structure of skirt web material extending therefrom. The integral skirt structure includes a distal margin. The distal margin is coupled to the web material at, at least one location between the areas of structural weakness and the opening. The reclosable fastener structure extends past the areas of structural weakness and into the fold structure. The reclosable bag capable of being filled with at least one food product through the opening.

Abstract: The present invention includes a baby bottle liner constructed and arranged to fit into a cavity of a baby bottle. The baby bottle liner includes a continuous, profiled, elongated reclosable fastener. The continuous, profiled, elongated reclosable fastener has a first continuous elongated profile strip and a second continuous elongated profile strip. The first continuous elongated profile strip and the second continuous elongated profile strip are dimensioned to provide an airtight and/or watertight seal upon interconnection thereof. The baby bottle liner further comprises an airtight and watertight side seal at each end of the reclosable fastener. Each side seal connects an end of the reclosable fastener to an inside surface of a front wall and an inside surface of a back wall of the liner. The invention also provides a baby bottle with a baby bottle liner and a kit for infant nursing that has a plurality of baby bottle liners.

Abstract: The invention concerns a composite product based on cheese having an outer envelope and an internal filling completely enclosed in the outer envelope, at least said outer envelope being obtained from processed cheese with creaming property.

Abstract: Non-wax film structures having three layers wherein the first skin layer comprises a polymer or blend of polymers and a hydrogenated aliphatic hydrocarbon additive; a second core layer comprises a polymer or a blend of polymers, a hydrogenated aliphatic hydrocarbon additive and regrind material; and a third sealant layer comprises a polymer or blend of polymers and a cheese release agent are disclosed. The film structures are useful in the packaging of food products, especially cheese.

Abstract: A packaged article, especially a respiring foodstuff such as cheese which generates or releases gas during storage, and a permeable multilayer biaxially oriented film suitable for allowing escape of such gas while minimizing transfer of oxygen across the film which has a thin layer of a blend of EVOH and nylon. In a preferred embodiment the low cost film having a high permeability to CO2 and low O2 permeability is used to package cheese.

Abstract: The invention relates to a package for dispensing a foamed milk product. This package includes an aerosol can which contains a liquid phase in which a propellant gas is dissolved. The can is provided with a valve and a nozzle immediately downstream of the valve for spraying and foaming of the liquid phase. The nozzle has a central borehole and at least one lateral orifice which opens into an outlet tube. As the liquid phase is dispensed through the nozzle, a foam is generated.

Abstract: The present invention relates to a paper pack for containing milk or beverages, etc. sanitary and for keeping the refrigerator cleanly preventing the smell. More particularly, it relates to a sanitary pack, which provides a method for opening and closing a paper pack without occurring any inconvenience, by sealing up the room of paper gap tightly as itself without any supplementary attachments or devices such as clip, pin, etc. this sanitary pack offer prevention of over flowing of the contents of beverage by falling over during its use after its opening and convenience of keeping the contents of beverage clean with easiness by folding the cutting section of the paper pack in the refrigerator as well. It is highly effective promoting the degree of airtight of paper pack itself.

Abstract: A package and a process is provided for packaging a perishable product and providing a tamperproof visible date code on the resultant package. The process includes the steps of providing form, fill and seal package making process equipment; and providing to that equipment a supply of plastic film in strip form having opposed first and second lateral edges and a thermally sealable side. A date code is printed adjacent to the first edge on the sealable side. The film is then conveyed through a folding device to cause the printed date code to be overlaid by the opposite or second lateral edge of the plastic film. The lateral edges of the film are then thermally sealed together with the second edge overlying the imprinted area thereby forming a tube. The tube is then formed into a series of individual packages which are filled with the perishable product.

Abstract: Nutritionally improved cultured dairy products such as yogurt products include a fine powdered calcium phosphate salt of reduced particle size having a mean diameter ≦6 &mgr;m in amounts sufficient to provide a total calcium content of 0.25% to 0.75%.

Abstract: A packaged product comprises a boneless food product comprising at least one member selected from the group consisting of meat and cheese. The food product has added liquid thereon, for example brine which has been injected into (and is exuding from) a meat product, or brine in which cheese has been soaking. The film article surrounds the boneless food product, and is in contact with both the boneless food product and the added liquid. The film article exhibits a Standard Drop Test—Boneless failure rate of less than 60 percent. A packaging process involves placing the boneless food product into a film article, which may be a bag, pouch, or casing, the boneless food product having added liquid thereon. The added liquid on the surface of the meat, together with juice from the meat, forms a liquid blend which deposits on an inside surface of the film article which is to be sealed.

Abstract: A packaged product comprises a boneless food product comprising at least one member selected from the group consisting of meat and cheese. The food product has added liquid thereon, for example brine which has been injected into (and is exuding from) a meat product, or brine in which cheese has been soaking. The film article surrounds the boneless food product, and is in contact with both the boneless food product and the added liquid. The packaged product exhibits a Standard Drop Test failure rate of less than 60 percent. A packaging process involves placing the boneless food product into a packaging article, which may be a bag, pouch, or casing, the boneless food product having added liquid thereon. The added liquid on the surface of the meat, together with juice from the meat, forms a liquid blend which deposits on an inside surface of the packaging article which is to be sealed.

Abstract: A sealed article comprising a multilayer film having at least 4 layers. The first layer is an inside layer comprising ethylene/alpha-olefin copolymer and/or polystyrene. The second layer comprises ethylene/unsaturated ester copolymer, anhydride-modified ethylene/alpha-olefin copolymer, anhydride-modified ethylene/ester copolymer, acid-modified ethylene/alpha-olefin copolymer, and/or acid-modified ethylene/acid copolymer. The third layer comprises ethylene/alpha-olefin copolymer and/or polystyrene. The fourth layer comprises ethylene homopolymer, ethylene/alpha-olefin copolymer, ethylene/vinyl alcohol copolymer, polyvinylidene chloride, polyamide, polyester, polyalkylene carbonate, polyacrylonitrile, and/or ethylene/unsaturated ester copolymer. At least 85 volume percent of the film is made up of polyolefin homopolymer, polyolefin copolymer, ethylene/ester copolymer, polystyrene, styrene/butadiene copolymer, EVOH, PVDC, and polyacrylonitirile.

Abstract: Packaging such as a blockbase sack (201) suitable for packing of particulate material has an inner bag having two layers of polyethylene, surrounded by an outer bag (201) having three layers of polyethylene. Each bag has a closed bottom and has an open top (208) prior to filling. After filling of the inner bag, the inner bag is closed by a first heat seal along zone (205) in a heat-sealing operation, which can be performed through the outer bag (201) in such a way that the outer bag (201) is not heat sealed to the inner bag at that point. The outer bag (201) is closed by a second seal (207) located between the first seal (205) and the top of the bag (208). A frangible zone (206) is located between the first (205) and second (207) heat seals to enable the outer bag (201) to be removed from the sealed inner bag by cutting or tearing along the frangible zone (206).

Abstract: A packaging container, which can be made of plastic, for sliced foodstuffs, in particular cheese slices, with a bottom tray and a cover foil. The foodstuffs are introduced into the bottom tray of the packaging container. The bottom tray is then sealed by the cover foil, and then welded or adhesively bonded or otherwise attached to the bottom tray or to a border around the latter. The invention solves the problem that the consumer faces when foodstuffs are not easily removed from the packaging container. The bottom tray of this invention has recessed grips which allows easy removal of foodstuffs.

Abstract: An ultrapasteurized liquid milk concentrate to provide a reconstituted milk beverage that tastes like fresh milk and a method for producing same. The method comprises heating a milk starting product to an elevated pasteurizing temperature under reduced pressure for an amount of time sufficient to evaporate liquid from the milk starting product to form a pasteurized, high-solids intermediate liquid milk concentrate. An amount of cream is mixed with the intermediate milk concentrate to form a condensed liquid blend having a preselected amount of fat content to produce said reconstituted milk beverage having the desired taste characteristics. A sufficient amount of a stabilizer material with a predetermined amount of said condensed liquid blend to produce a final liquid milk concentrate. The stabilizer material is effective to ensure uniform distribution of and prohibit separation and settling of milk solids in the ultrapasteurized liquid milk concentrate during storage.

Abstract: The invention relates to a method for preparing a hot beverage having foamed milk-based topping. A frozen concentrated and aerated milk is combined with a liquid to form the beverage. The invention also relates to a product comprising a flavored beverage base and frozen milk concentrates constituting distinct separate portions of the product. The frozen milk incorporates gas, so that the product provides a flavored beverage having a foamed milk topping upon addition of a liquid.

Abstract: A “push-up” type package for a frozen confection includes a cylindrical tube, and a plunger member slidably positionable within the tube for pushing a frozen confection product from within the tube. The plunger member includes a piston-like pushing portion, and a generally elongated handle portion extending therefrom. The pushing portion of the plunger member includes a surface which defines printing indicia, such as a character, letter, number, etc., which permits the plunger member to be used as an ink stamp after consumption of the frozen confection. The configuration of the plunger member, including an elongated handle, permits it to function naturally as an ink stamp, so that ink can be applied to the printing indicia, and thereafter, inked impressions of the printing indicia applied to suitable paper or other surfaces.

Abstract: The present invention relates to a method for coating long-keeping sausages and hard cheese with a composition comprising shellac and polyamide, and to the coated long-keeping sausages and hard cheese obtainable by such method.

Abstract: A drip collecting support for frozen confections comprising a drip collecting tray shaped body and a handle means having a removable portion comprising a figurine or a toy.

Abstract: The invention relates to a simplified, rapid method which is suitable for making a variety of cheese and cheese products, including natural and processed cheese, in a single installation with common equipment. In particular, the invention concerns a method of making cheese, comprising the steps of: (a) concentrating milk or a reconstituted dry milk, having its pH adjusted to about 5.0 to 6.8, by ultrafiltration and diafiltration to produce a retentate; (b) supplementing said retentate with a protein concentrate or isolate and, optionally, fat and/or flavor; and (c) heating the mixture to produce a smooth consistency.

Abstract: An environmentally friendly polymer film pouch made from a polyethylene film structure for the packaging of flowable materials, for example milk, including, for example, a pouch made from a monolayer or multilayer film structure such as a two-layer or a three-layer coextruded film containing at least one layer of a blend of a linear ethylene interpolymer and a high pressure low density polyethylene as a seal layer. Also disclosed is a process for making a pouch for packaging flowable materials using a film structure of a blend of a linear ethylene interpolymer and a high pressure low density polyethylene.

Abstract: The disclosure relates to a method of producing and preparing for distribution a cheese from milk by concentrating the milk and thereafter fermenting, evaporating and packaging the milk concentrate in finished consumer packages. The fermentation is discontinued by deactivation of present acid-forming bacteria when a predetermined pH level has been reached in the fermented milk concentrate which, after the evaporation, is subjected to a second fermentation after the addition of further acid-forming bacteria. The second fermentation is caused to proceed inside the consumer packages to a second pH level, corresponding to the pH level of the finished cheese.

Abstract: A miso soup beverage contained in a sealed container which is excellent in the flavor, taste and storage stability, is produced by preparing a miso soup by using starting materials containing at least miso and a milk material, finely grinding it by a homogenizer, and charging and sealing it in a container and then heat sterilizing it, or heat sterilizing it and then charging and sealing it in a container. The milk material is preferably one obtained by a lactic acid fermentation. In addition to the miso and milk material, at least one selected from soy bean, ingredient materials, a seasoning and a thickening agent, may be contained.

Abstract: A multilayer, preferably heat-shrinkable, thermoplastic film for cheese packaging which comprises(a) a core barrier layer comprising a blend of from about 40 to about 85% by weight of nylon 6/12 and from about 15 to about 60% by weight of ethylene-vinyl alcohol copolymer; and(b) a heat-sealing layer comprising an ethylene-.alpha.-olefin polymer with a density .ltoreq.0.915 g/cc.

Abstract: Flavoring is applied by a nozzle to four locations around a transparent sidewall of a yogurt container at a first filling station. At a second filling station, yogurt base is delivered to a base of the container. A raised portion at the base of the container assists in creating turbulence to disperse the flavoring into a desired ripple pattern which may be viewed through the transparent sidewall of the container.

Abstract: An apparatus and method are provided for forming a hermetically sealed package for a slice of a food item. A web of thermoplastic material is first formed into a tubular arrangement with a hermetic longitudinal seal. To form the tubular arrangement, means are provided for folding a continuous web of thermoplastic material into V-folded condition and for continuously forming a hermetic seal along the open longitudinal edge of the V-folded web. The hermetic seal is formed between the inner surfaces of the front and rear faces of the web to define a tubular web member. The food item which has been formed into a soft mass, is then inserted into the tubular member and the tubular member is flattened to form a thin film tube. Means are provided for forming a hermetically sealed cross-seal which are disposed substantially transverse to the longitudinal forward moving direction of the web.

Abstract: The invention relates to a method for preparing a hot beverage having foamed milk-based topping. A frozen concentrated and aerated milk is combined with a liquid to form the beverage. The invention also relates to a product comprising a flavored beverage base and frozen milk concentrates constituting distinct separate portions of the product. The frozen milk incorporates gas, so that the product provides a flavored beverage having a foamed milk topping upon addition of a liquid.

Abstract: A method of preparing low fat sausage having a juicy feeling is provided by adding heat-denatured whey protein and emulsified composition comprising heat-denatured whey protein and edible oil and fat to raw material meat for sausage.The invention also provides low fat sausage which has the same meat structure and juicy feeling as usual sausage comprising animal fat such as hog fat and the like.

Abstract: The present invention relates to sterilisation-resistant barrier films based on polyamides and polyolefins, wherein the film consists ofat least one aliphatic polyamide layer (A) andat least one polymer blend layer (B), which consists of 50-85 wt. % of polyarylamide and 15-85 wt. % of aliphatic polyamide andat least one thermoplastic heat sealing layer (C) of a polyolefin having a crystallite melting point of 121.degree. C. or above (C1) or of a polymer blend containing at least one polyolefin having a crystallite melting point of 121.degree. C. or above (C2) andat least one bonding layer (D),arranged in such a manner that a heat sealing layer and a layer of aliphatic polyamide are located on the outer sides of the film, and wherein the film is not stretched.

Abstract: A package for sliced food product comprising a bottom wall, a top wall, opposite sidewalls and opposite end walls, wherein the package includes a flap which comprises portions of the top wall and/or an adjoining sidewall of the package, and which is movable between a closed position and an open position to selectively facilitate access to the package interior. The package is preferably made of a thin, flexible plastic material. The flap is removably retained in closed position by a peelable seal extending along one or more edges of the flap, or at least along portions thereof. The package is configured so that when the flap is in open position, the sliced food product is accessible from the side, which facilitates engagement of slice edges and subsequent separation thereof, as well as removal of the slices without undue distortion. This makes the package particularly useful in conjunction with packaging of certain sliced cheeses, although the package may also be useful with other products as well.