Abstract: The invention concerns an element including: 1 sheet (1) including an intermediate zone (29) located between two zones designed to form side walls (9, 11), the intermediate zone (29) being designed to form a flap folded along the tip against one first (9) of the side walls, and elements (51a, 51b) for guiding tears in the sheet (1) the elements forming a single pull tab (58) to cause tears, the pull tab (58) being, in the intermediate zone, spaced apart from the media axis (A) of the zone designed to form the base (3). The invention is, for example, applicable to packaging of melted cheese.

Abstract: The invention concerns an element including: 1 sheet (1) including an intermediate zone (29) located between two zones designed to form side walls (9, 11), the intermediate zone (29) being designed to form a flap folded along the tip against one first (9) of the side walls, and elements (51a, 51b) for guiding tears in the sheet (1) the elements forming a single pull tab (58) to cause tears, the pull tab (58) being, in the intermediate zone, spaced apart from the media axis (A) of the zone designed to form the base (3). The invention is, for example, applicable to packaging of melted cheese.

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 cheese coating method, in particular pressed paste cheese, is characterised in that it consists in applying on whole cheeses or cheese portions, a coating composition comprising from 60 wt. % to 100 wt. % of an esterifying product of at least a fatty acid and at least a branched polyol having at least 3 carbon atoms and at least two OH groups.

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: A method for making a cheese product by processing an initial substance consisting of a cheese, includes the following steps: a) thermal and mechanical treatment such as stirring the initial cheese fractionated into pieces, at a temperature less than 60° C., to break down the initial cheese protein structure in a limited way; b) cooling the mixture of step a) to a temperature less than 50° C. to start building up the protein structure and to constitute a stable emulsion of fats with the initial cheese other constituents; c) if required, mechanically treating the paste obtained at b) in a worm device to complete the building up of the protein structure and stabilize the emulsion; and d) shaping the paste resulting from step c). Steps a) and b) are carried out by adding to the initial cheese product a mixture comprising an emulsifying and chelating agent of calcium and sorbic acid or a salt thereof.

Abstract: A microbial food additive for human consumption or as animal feed comprises at least one isolated strain of Sporolactobacillus selected from the group consisting of Sporolactobacillus inulinus and Sporolactobacillus P44. An isolated strain of Sporolactobacillus having Collection Nationale de Culture de Microorganisms of Institute Pasteur Deposit No. I-1089 is described. Supplemented foodstuffs, both animal feed and for human consumption, contain these microbial food additives.

Abstract: A packing wrapper for packaging pasty products of parallelepipedic form. The wrapper comprises a foldable foil forming five faces (12) with dimensions substantially equal to the faces of the parallelepiped, and an opening device (18) for opening the packing wrapper by tearing it. The device consists in a foil of foldable material having an active portion (22) consisting in a single strip of a constant width substantially equal to that of one face (12) with parallel longitudinal outer edges arranged substantially along the sides of at least one face (12) to be torn; a tongue (20) of reduced width, defined by two parallel longitudinal edges, integral with the active portion (22), disposed at one end of the single strip and forming a grasping portion extending beyond the wrapper; and a central cutout (24), the profile of which matches that of the tongue, disposed at the other end of the active portion.

Abstract: A process for the manfacture of a processed cheese or a processed cheese speciality with an original supple texture similar to that of original cheeses and possessing holes in the cheese visible to the naked eye, by beating of a melted cheese while still hot in the presence of an inert gas so as to cause the cheese to swell followed by the partial reduction in volume of the whipped cheese so obtained while still hot and rapid cooling of the product obtained.

Abstract: A completely openable fluidtight packing wrapper for pasty products and in particular food products such as processed cheese. This wrapper comprises a shell having a bottom (2) of triangular shape bordered by two lateral walls (6, 7) and a wall forming a heel (8). A tearing element (24) comprises two tearing strips (25, 26) each extending in a first portion (27, 32) along one of the lateral edges (22, 23) of the heel (8) and in a direction parallel to this edge and, in a second portion (28, 33) along one of the lateral edges (4, 3) of the bottom (2) and in a direction parallel to this edge, these two strips (25, 26) being at least partly superposed in a third portion (29, 34) in the vicinity of the point (30) of the triangular bottom (2) so as to constitute a single pulling tongue (31) which extends beyond the sheet (1) forming the shell.

Abstract: A ripened process cheese having the appearance and the organoleptic properties of a soft or hard or semi-hard cheese with a moldy rind, is prepared by forming a cheese block from a cheese melt, acidifying the surface of the cheese block to a pH of 4 to 5 to flocculate surface proteins and form a pre-rind, seeding the acidified surface of the cheese block with ripening molds, and ripening the thus seeded cheese block. Acidification of the surface prevents undue lipolytic and proteolytic breakdown of the cheese by action of enzymes of the molds.

Abstract: The present invention relates to a process for the separation of the immunoglobulins present in colostrum, wherein a milk of colostrum or a serum of colostrum is fractionated by liquid electrophoresis, the immunoglobulin-enriched fraction is recovered and said immunoglobulin-enriched fraction is then fractionated by ion-exchange chromatography.

Abstract: In a method for preparing products replacing milk, in a baking-extruding device, at least a raw material selected from the group composed of partially or wholly skimmed milk, lactoserum, serum proteins, caseins-caseinates, buttermilk and lactose is introduced, possibly with fatty material, one or more additives (selected from emulsifiers, bases and salts) and water, and a pressure of about 20 to 100 bars, at a temperature of about 40.degree. to 150.degree. C., is applied for a time of about 30 seconds to 2 minutes; the thus obtained products are used for replacing milk, avoiding the drawbacks of the milk powders obtained by the conventional drying methods, these products being employed in chocolate-trade.

Abstract: Apparatus for molding curd in calibrated portions, a mixture of curds and whey, introduced into a hopper, fills perforated tubes in which the whey is separated from the curd and becomes compact. A plate closing off the base of the tubes retracts periodically and the curd drops abruptly by a predetermined height onto a subjacent plate, which is sliced by the first plate returning to its original position. The slices of curd are then transferred into one of the molds with a plurality of cells. This is applicable to the manufacture of cheeses of small size.

Abstract: The method for preparing food products from a hydrous paste comprises the preparation of a suspension on basis of milk proteins followed by texturization: A homogenous mixture prepared from an aqueous casein suspension is formed, with or without serum proteins, with or without at least another ingredient selected from the group conprising glucides, lipids and proteins other than milk proteins. The content of milk proteins of the paste is about 10% to about 45%, the water content about 35% to about 85% and the dry material content at least equal to about 15%. In at least one state of the process including preparation of the suspension, texturization and post-texturization, a thermal treatment is applied at a temperature between about 50.degree. C. and about 150.degree. C. for a time up to about 3 hours, optionally in the presence of added divalent ions.