Abstract: An apparatus for pressing and vacuum treating cheese curd to provide a cheese block wherein the receptacle for the curd is used as part of the vacuum chamber. The apparatus includes a simple attachment for a curd receptacle whereby the curd within the receptacle can be pressed while at the same time the curd is deaerated with vacuum.

Abstract: A dasher is described for whipping fluid food products in a chamber. In this embodiment the dasher includes axially spaced frame members supported in the chamber and at least two cages mounted between the frame members. At least one of the cages is radially displaced from a longitudinal axis of the chamber. At least one of the cages is rotatable with respect to one of the other cages.

Abstract: The present invention is directed to a natural cheese product having a highly intensified American cheese flavor and to a method for preparing such cheese product. The cheese product is adapted for use as a cheese flavoring ingredient in cooked products, for example, process cheese. In the method, curd particles are produced, mixed with salt, a source of a lipolytic enzyme, and a source of a proteolytic enzyme, and cured for a period of time sufficient to produce increased levels of C.sub.2 -C.sub.10 fatty acids as compared to conventional American-type cheese.

Abstract: A method for the hydrogenation of liquid oils, particularly vegetable oils is provided. In the method, a catalyst system is used which results in producing a hydrogenated oil product having a steep SFI slope with complete melting by about 40.degree. C. The final product has less than about 10 percent stearate, less than about 7 percent diene and greater than about 60 percent trans isomer level. The catalyst system is a mixture of a conventional nickel catalyst and a sulphur-poisoned nickel catalyst. The hydrogenation process can be a dead-end process or can be an end-point process.

Abstract: Preservation of low acid food products in the absence of chemical preservatives with the combination of acetic acid and phosphoric acid.

Abstract: A method and apparatus for seaming a lid to a container pan are disclosed wherein a peripheral curled marginal edge on the lid and an outwardly directed peripheral rim on the pan are formed into a double seam by seam forming die means operative to substantially simultaneously form the seam about the full periphery of the container rather than a gradual circumferential forming of the seam as in conventional roll seaming processes.

Abstract: A continuous, in-line, method and apparatus for cooking process cheese products. Raw material, comprises a uniform blend of cheese with appropriate additives, for introducing into a pressurized cooking zone. Steam is injected directly into the raw material in a confined region to heat and melt the raw material into a molten mass. The molten cheese mass is delivered from the cooking zone to a mixing zone where the steam is mixed with the cheese and the temperature of the molten cheese mass is equilibrated. The molten cheese is delivered from the mixing zone to a low pressure cooling zone where deaeration and cooling of the molten mass is effected via a sharp reduction in pressure.

Abstract: A releasable coupling of the type having interlocking elements wherein two structural components can be joined in interconnection to one another. The releasable coupling includes a structural member having a pair of opposed channels separated by a web. A pair of lugs is provided at one end of an end wall member for engagement with a slot in a receiving member. A recess is locked at one end of the slot for receiving the lugs when the structural member is engaged with the pair of channels.

Abstract: A method and apparatus for seaming a lid to a container pan are disclosed wherein a peripheral curled marginal edge on the lid and an outwardly directed peripheral rim on the pan are formed into a double seam by seam forming die means operative to substantially simultaneously form the seam about the full periphery of the container rather than a gradual circumferential forming of the seam as in conventional roll seaming processes.

Abstract: The present invention is directed to a method for debittering protein hydrolysates and to a debittered protein hydrolysate product. In the method, an aqueous solution of a protein hydrolysate is provided. The solution is passed through a bed of phenolic resin particles. A first portion of the solution is collected as it exits from the bed. The first portion contains a non-bitter fraction of the protein hydrolysate. After collection of the first portion of non-bitter protein hydrolysate, a second portion of the protein hydrolysate is collected as it exits from the bed. The second portion contains a bitter fraction of the protein hydrolysate.

Abstract: A dasher is described for whipping fluid food products in a chamber. In this embodiment the dasher includes axially spaced frame members supported in the chamber and at least two cages mounted between the frame members. At least one of the cages is radially displaced from a longitudinal axis of the chamber. At least one of the cages is rotatable with respect to one of the other cages.

Abstract: A method and apparatus for forming a drawn container from a metallic blank are disclosed wherein the blank is drawn over the outer surface of a stationary forming ring by an annular forming die to form a tubular wall portion which is thereafter completely redrawn by a forming punch in co-operation with a forming die, a reverse redrawn annular wall portion of the blank being positioned for engagement by a curling ring to form an inwardly curled rim at the peripheral edge of the open end of the container.

Abstract: A fatty acid feed stock for dimerization and a method for preparing a fatty acid feed stock from a first source of fatty acids which are rich in oleic acids and from a second source of fatty acids which are rich in linoleic acids. In particular, the present invention is directed to blending from about 35 to about 45 percent by weight of crude red oil with from about 55 to about 65 percent by weight of soap stock derived from soy bean oil to provide a fatty acid feed stock.

Abstract: Apparatus for and method of pressing, draining and preparing cheese curd for curing. The apparatus and method are particularly adapted for forming large sized blocks of cheese. Cheese curd is placed in a form for pressing and draining. Blades, in the form of elongated wedges and having slots in their faces are disposed in the curd to uniformly drain the curd while it is being pressed. The blades are removed and the curd is subjected to further conditioning and packaged for curing in containers.

Abstract: A carton and a blank for forming same include front, bottom and rear body panels, end walls, and a cover having end flaps overlying the upper portions of the end walls. The end flaps are secured to the end walls at generally centrally located areas thereon to retain the cover flaps in close proximity to the adjacent side panels and thus prevent their catching and spreading outwardly during subsequent processing or shipping of the carton. The cover remains easy to open as these centrally located areas are weakened to separate from their adjacent portions as the cover is lifted. A reclosure feature and anti-leak feature are also provided.

Abstract: Multipurpose whipped dessert which may be consumed in the frozen state as an ice cream type product, or alternately in the thawed state as a whipped topping, and the method of manufacturing same.