Abstract: An imitation cheese composition containing moisture, preferably in an amount that is at least 55% by weight, a hydrocolloid, a cheese-derived component, preferably in an amount less than about 15% by weight of the composition, cheese flavoring that is natural or artificial and an acidulent, preferably in an amount that causes a pH of the composition to be not greater than 4.6. The composition is sufficiently firm such that it can be at least one of sliced, cut, shredded or grated. Preferably, protein in an amount not greater than 6% by weight of the composition is present, and/or the acidulent is in a total titrateable amount of less than 1.5% by weight of the composition, resulting in an imitation cheese having a flavor, texture and consistency that was only previously attainable in a pasturized process cheese product.

Abstract: An imitation cheese composition containing moisture, preferably in an amount that is at least 60% by weight, a hydrocolloid, a cheese-derived component in an amount less than about 15% by weight of the composition, cheese flavoring that is natural or artificial and an acidulents in an amount that causes a pH of the composition to be not greater than 4.6. The composition is sufficiently firm such that it can be at least one of sliced, cut, shredded or grated. Preferably, no more than 1% protein is present, and/or the acidulent is in a total titrateable amount of less than 1.5% by weight of the composition, resulting in an imitation cheese having a flavor, texture and consistency that was only previously attainable in a pasturized process cheese product.

Abstract: An acidified imitation cheese sauce or pudding is prepared comprising a thickener, an acidulant in an amount not grater than about 0.5% equivalents of glacial acetic by weight of the composition, and a protein in an amount of less than 1% by weight of the composition. The acidified composition has a pH of not more than 4.6, moisture in an amount of at least about 55% by weight of the composition, a moisture phase acidity level of not more than about 1.5%, and organoleptic properties similar to a low acid cheese sauce or low acid pudding. Methods for the preparation of the acidified composition are also provided herein.

Abstract: An apparatus for attaching a tube segment to a bag by fusing them together in an aseptic form, fill and seal operation is provided. The apparatus includes a sterile processing chamber in which a sterilized tube segment and a pair of opposing wall portions of a flexible bag are to be located. The sterilized tube segment has an open end which is to be placed in communication with an interior space of the bag. A tube inserter is at least partially located within the processing chamber and arranged to grip the tube segment and place the tube segment between the wall portions of the bag. At least one member is provided for fusing the tube segment between the wall portions of the bag so that the open end of the tube segment is in communication with the interior space in the bag. A bag formed using the apparatus and a method of forming the fused tube-on-bag are also provided.

Abstract: An imitation cheese composition containing moisture, preferably in an amount that is at least 60% by weight, a hydrocolloid, a cheese-derived component in an amount less than about 15% by weight of the composition, cheese flavoring that is natural or artificial and an acidulents in an amount that causes a pH of the composition to be not greater than 4.6. The composition is sufficiently firm such that it can be at least one of sliced, cut, shredded or grated. Preferably, no more than 1% protein is present, and/or the acidulent is in a total titrateable amount of less than 1.5% by weight of the composition, resulting in an imitation cheese having a flavor, texture and consistency that was only previously attainable in a pasturized process cheese product.

Abstract: A system for dispensing a viscous comestible product. The system receives a bag containing the viscous comestible product. The bag has a bag body and a bag nozzle. The system includes a dispenser having a dispenser body defining a chamber for receiving the bag. The chamber has a surface with an opening defined therein adapted to receive the bag nozzle. A first protrusion is disposed proximate to a perimeter of the opening. The first protrusion extends from the surface generally inwardly into the chamber and is adapted to abut and flex the bag body into a configuration facilitating a flow of the viscous comestible product therefrom.

Abstract: A dispenser for dispensing viscous liquid from a flexible viscous liquid containing bag having a dispensing opening is provided. The dispenser includes a support plate that is adapted to support the flexible viscous liquid containing bag. A squeegee carriage having a squeegee attached thereto is also provided. The squeegee carriage is mounted for movement from an initial, upper position downwardly along the support plate to a lower position. The squeegee is adapted to press the flexible viscous liquid containing bag against the support plate to squeeze the viscous liquid from the dispensing opening. A flexible bag for use with the dispenser is also provided.