Abstract: The present invention provides shelf-stable shredded cheeses and methods of preparing such shelf-stable shredded cheeses using a combination of a natural or process cheese, a cheese powder, glycerin, and a filler. The shredded cheeses of this invention are shelf-stable at ambient temperatures, have good organoleptic properties, and exhibit good melt restriction and essentially no browning upon melting. The shredded cheeses of this invention are especially adapted for incorporated into, or use on or with, snack foods (e.g., chips) for retail sale which can be stored at ambient temperatures.

Abstract: A protein system for food products containing a moisture source is provided comprising a combination of intact proteins, casein, and partially hydrolyzed dairy protein and partially hydrolyzed legume protein in a total amount effective to reduce mixing time and/or shear requirements, and reduce firmness development during processing and storage of the food products to increase shelf life. The reduced firmness is achieved without embittering the food product by using a protein blend delivering a unique balance of partially hydrolyzed and intact proteins, and casein. Methods of making the food products with the protein blends are also covered.

Abstract: Amorphous water-soluble calcium citrate salts having a mole ratio of calcium to citrate of less than 2.5:2, and powdered beverage mixes and liquid compositions fortified with these amorphous water-soluble calcium citrate salts as a calcium source, are provided. Liquid compositions fortified with calcium citrate according to this invention have superior dispersability, solubility, appearance, and storage stability. These liquid compositions are prepared by new methods that provide and preserve a stable amorphous character in the dry powdered product salts. The present invention also is directed to a method of administering such calcium citrate-fortified liquid compositions to increase the dietary calcium intake in individuals.

Abstract: A high moisture, high fiber baked product is provided comprising a high moisture baked component, such as a bread component, comprising a crystalline polysaccharide of a type and amount effective to increase total dietary fiber content retention and reduce firmness as determined by penetration and compression force, of the high moisture baked component as compared to a similar baked product lacking the crystalline polysaccharide. Improved moisture retention can also be obtained. Bread doughs containing the selected crystalline polysaccharide materials and methods of making food products incorporating the dough are also provided.

Abstract: A triple coextruded baked good having a bar shape with a desired substantially smaller height than width, is continuously produced with distinct, at least substantially uniform concentric fillings which are visually apparent at opposing cut ends of the baked piece. The bar-shaped products are preferably cookies with dissimilar fillings, such as a fruit filling and a cheese-cake filling. Undesirable excessive flow of a middle filling or layer towards the cross-sectional ends or sides rather than the top and bottom of the coextrudate is substantially reduced by obstructing and diverting the flow of the middle filling through the middle die orifice so that it flows towards the top and bottom elongated portions of the middle annulus. A baked product having a substantially even middle concentric layer which is desirably uniformly thick and continuous at least across the top and bottom is obtained.

Abstract: An intermediate dairy mixture and methods of manufacture are disclosed. The intermediate dairy mixture may be used as a base to form a dairy product, such as processed cheese, cream cheese, yogurt, and the like. The intermediate dairy mixture includes a protein powder having greater than 40 percent protein, a dairy powder, water, and salt such that the intermediate dairy mixture is non-dusting and friable and has a water activity less than about 0.87. The dairy powder is added in an amount effective to minimize agglomeration of the protein powder during subsequent hydration such that a substantially smooth dairy product is formed.

Abstract: A reclosable flexible package includes a reclosure having flanges joined at their upper ends to interlockable fastener tracks. The lower ends of the reclosure flanges are joined together with one of the reclosure flanges being joined to a side panel of the flexible package by a peel seal.

Abstract: This invention relates to a cheese product and a novel method for preparing a cheese product. More specifically, this invention relates to cream cheese product prepared using an edible fat and polymerized whey protein, as a protein source, obtainable from a whey protein concentrate. A cream cheese product prepared according to the present method exhibits an unexpected increase in firmness and has excellent syneresis properties.

Abstract: Methods for controlling contamination of a food product are provided which utilize a combined treatment comprising thermal surface treatment and introduction of an antimicrobial solution to a food package prior to vacuum sealing the package.

Abstract: A hermetic package for a food product having a first wall, a second wall and a receiving cavity. The first wall defines a first portion of the receiving cavity and a first flange surrounding the first portion of the receiving cavity. The second wall defines a second portion of the receiving cavity and a second flange surrounding the second portion of the receiving cavity. The second flange is preferably configured so that it is generally consistent with the configuration of the first flange. The first portion of the receiving cavity and the second portion of the receiving cavity are combined to form the receiving cavity by joining the first flange of the first wall to the second flange of the second wall to form an inner seal that is disposed outside of and surrounds the receiving cavity.

Abstract: Vertical form fill seal apparatus for making flexible packages with slider fastener closures is provided. A fastener track is applied in-line with a plastic web and is bonded thereto at the same time that a peel seal is formed. All package components are brought together at the point of fill. Prior to assembly at the fill station a series of spaced-apart stop members are formed along the fastener tracks.