Abstract: Methods and compositions are disclosed relating to fibers formed from xanthan gum and various protein sources such as soy protein, egg protein and casein, as well as simulated meat compositions utilizing such fibers.

Abstract: Methods and compositions relating to dairy whey protein-xanthan gum fibers and simulated meat products are disclosed.

Abstract: A container lid such as a lid for a parmesan cheese container or the like, having a plurality of independently operative openings which is formed of a one piece two layer central bulk access and peripheral crescent-shaped broadcast construction, and which provides a substantially airtight seal for the container, which permits the container to be repeatedly and readily opened and closed, and which selectively permits bulk removal and access to the interior of the container, or the broadcast of the contents of the container through one or more limited access openings in the closure.

Abstract: Methods for preparing a precooked pasta product utilizing a twin screw extruder and subjecting the pasta component to substantial backmixing at elevated pressure and temperature prior to cooling and extrusion.

Abstract: Plants are hydroponically grown on rafts that float on an aqueous nutrient medium. The rafts have arrays of openings that extend from their upper surface to their lower surface for receiving plant-containing collars that dip into the aqueous medium.To provide efficient plant thinning without plant destruction, a fraction of the openings of the array of each raft is filled directly with plant-containing collars and the remaining plant collars are placed in a grid that overlies the raft and has openings aligned with a fraction of the openings of the array.

Abstract: A knock-down cheese curing box is formed of plastic members including an individually constructed bottom tray, individually constructed side panels, and a top cover. The side panels have interfitting tabs and notches by which the side panels are slid into an interfit with each other into a rectangular tubular configuration. The bottom tray has a peripheral lip within which the rectangular tubular configuration is received.

Abstract: A device is provided which simulates heat transfer into a flexible pouch in which food or like product is cooked and sterilized. The simulator is a block of polymeric material having a thickness approximately that of a food pouch and a thermal diffusivity generally equal to or slightly above that of food product. A thermal sensor is disposed centrally within the block of polymer material and is connected to electrical leads extending externally of the retort to apparatus that records temperature change as a function of time. A plurality of simulators are placed at various regions in the retort, and the uniformity of the heat transfer under certain operating conditions is determined by measuring the heating rates of the several simulators. Operating conditions, such as flow rates or location of introduction of water, steam and air are changed until a sufficiently uniform heat transfer environment is achieved.

Abstract: Method for manufacturing quick cooking pasta products in which pasta components are initially heated to a temperature above 235.degree. F. under specified conditions, cooled to a temperature of 200.degree. F. or lower, and extruded. The extruded pasta product is rapidly dried to provide a quick cooking, high quality pasta product without checks, blisters or stress cracks.

Abstract: A process is provided for the manufacture of cheese and cheese like products from an edible protein-fat-salts composition which is substantially free of fermentable sugars and in which the protein and salts are capable of forming a stable matrix for the fat. Milk protein is treated with a protease to hydrolyze the protein and to develop cheese flavor components and precursors therefor. The hydrolyzed milk protein is mixed with the protein fat-salts composition and the product is made into curd which is cured in an unusually short period of time to provide cheese or cheese-like products. Butter fat may also be treated with a lipase to hydrolyze the butter fat and to develop cheese flavor components and precursors therefor. The hydrolyzed butter fat is also mixed with the protein-fat-salts composition prior to making curd.

Abstract: A soft bodied cream cheese which is readily spreadable at refrigeration temperatures is prepared by blending a cultured cream cheese dressing mix having substantially unhomogenized milkfat with a firm bodied cream cheese curd having homogenized milkfat and packaging the blend at an elevated temperature.

Abstract: Method for modifying vegetable protein isolate to provide cheese-compatible flavor and improved textural properties.

Abstract: A shelf stable fluid dessert product which has a reversible gel structure at refrigerator temperatures. The dessert product is made by a method wherein a homogeneous, aqueous mixture of a gel-forming gum, starch, sweetener agent, and a proteinaceous source is provided. The fat content of the mixture is adjusted. The mixture is homogenized after the addition of any fat source other than cream cheese or cream. The mixture is heated to a temperature and for a time sufficient to pasteurize the mixture. The pH of the mixture is adjusted to below about 4.6 and the mixture is cooled to ambient temperature whereby a thixotropic dessert product is provided which is pourable at ambient temperatures and is gelled at refrigerator temperatures. The product is particularly adapted to reset at refrigeration temperature after being subjected to substantial shear, such as by aeration treatment.

Abstract: A process and product are provided for the rapid manufacture of cheese products, and particularly process cheese-type products as hereinafter defined. In the process, a cultured component is prepared and mixed with a milk protein concentrate and a fat concentrate, which mixture is fermented to provide a cheese material capable of being made into process cheese-type products by conventional cheese cooking techniques. The cultured component is prepared by proteolyzing milk protein and by lipolyzing milk fat, and forming a mixed fermentate of these hydrolyzed materials. The mixed fermentate is combined with a cheese starter culture and fermented to give the cultured component.

Abstract: Hard, grating cheese is prepared by a process wherein large masses of curd are assembled, pressed and cured, and wherein the step of brining used in prior art processes is eliminated. In the process, salt is added to milled curd particles having a pH below about 5.1 and fermentable sugars substantially metabolized, the salted curd particles are pressed while withdrawing whey until the curd has moisture content desired in the finished cheese and the curd is cured for a period sufficient to provide hard grating cheese. Since brining is eliminated and the desired moisture content is established prior to curing, the hard grating cheese has substantially no moisture gradient. Consequently, the cheese can be shredded in about 2 to 6 months.

Abstract: Apparatus for and method of pressing, draining and preparing cheese curd for curing is disclosed. 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. At least one blade, in the form of an elongated wedge and having slots in its face, is disposed in the curd to uniformly drain the curd while it is being pressed. The blade is removed and the curd is subjected to further conditioning and is packaged for curing in containers.

Abstract: A sweetened fluid yogurt beverage having a relatively low acidity which will remain stable during storage without separation is provided. A base mix of non-fat milk solids, fat and sugar is provided. The base mix is inoculated with a yogurt culture and is permitted to ferment to provide a sweetened yogurt beverage having from about 0.75% to about 1.25% titratable acidity. The coagulum is broken by agitating the coagulum to provide a fluid yogurt. A stabilizing composition containing xanthan gum and guar gum is added to the fluid yogurt. The stabilized fluid yogurt is then pasteurized to stop any further bacterial fermentation. The fermented fluid yogurt is then homogenized and packaged.

Abstract: Rennet casein is added to water to provide a casein dispersion. An orthophosphate salt of a monovalent cation is added to the casein dispersion so as to solubilize the casein. A rennet casein product is then recovered. In a preferred embodiment, a magnesium salt is added to the casein solution and a casein product is thereafter recovered from the solution.

Abstract: A method and apparatus for cutting blocks of bulk material such as cheese and the like into slabs and bars wherein an elongate cutter filament is supported by and between supply and take-up spools so as to extend transversely of a slab cutting station adapted to receive a block of bulk material therein. The supply and take-up spools are operable to move the cutter filament through the block to sequentially cut slabs therefrom and to incrementally advance the cutter filament after each cut so as to remove any given segment of the cutter filament from the effective cutting length before it fatigues to possible failure. After cutting slabs from the block, the slabs are passed through a bar cutter die operative to cut the slab into a plurality of bars of substantially uniform size and weight.

Abstract: A method and apparatus are disclosed for forming a drawn container pan having planar side walls and smooth curved corner walls the upper edges of which are formed with an outwardly directed peripheral stacker ledge and an upstanding rim, and wherein the pan is formed by drawing the peripheral edge of a blank between clamping surfaces under selected pressure differential at the portions of the blank forming the side and corner walls of the pan. A method and apparatus are also disclosed for trimming the drawn pan and forming stacking protuberances adjacent the corners of the pan.