Abstract: A method for dynamically controlling the output of a computerized manufacturing process includes storing a product target parameter in a computer memory of a computer system associated with the manufacturing process equipment. Control limit values for a product delivery statistic are provided and a product delivery parameter is continually monitored and values are stored in the computer memory. A unit product over-delivery amount is determined from the difference between the product delivery parameter and the product target parameter. A cumulative over-delivery amount is determined by summing the difference up to the current sequence number between monitored value for the previously-produced unit products and the product target parameter. A net difference is then determined between the unit product over-delivery target parameter and the cumulative over-delivery amount.

Abstract: A method for dynamically controlling the output of a computerized manufacturing process includes storing a product target parameter in a computer memory of a computer system associated with the manufacturing process equipment. Control limit values for a product delivery statistic are provided and a product delivery parameter is continually monitored and values are stored in the computer memory. A unit product over-delivery amount is determined from the difference between the product delivery parameter and the product target parameter. A cumulative over-delivery amount is determined by summing the difference up to the current sequence number between monitored value for the previously-produced unit products and the product target parameter. A net difference is then determined between the unit product over-delivery target parameter and the cumulative over-delivery amount.

Abstract: A method of making a processed cheese with improved firmness comprises mixing a protein cross-linking enzyme and optionally first other ingredients with a cheese material having a pH of less than 5.6, a moisture content of less than 60% and preferably containing one or more coagulating agents, to form a mixture; providing temperature and pH conditions and allowing time for the enzyme to react with protein in the mixture to cross link at least a portion of the protein; and combining one or more emulsifying agents and optionally second other ingredients with the mixture and heating the combination to thereby produce processed cheese from the combined cheese material contain cross-linked proteins, emulsifying agents and optional first and second other ingredients.

Abstract: A method of shredding a block of material, which can be a block of cheese, includes moving blades about an axis and feeding a block of material in a feed plane toward the moving blades in a feeding direction, where the feeding direction is substantially perpendicular to the axis about which the blades move. A drive unit is provided that moves the blades about the axis, wherein the blades define a cutting perimerer, and a feed unit is provided that moves the block of material toward the cutting perimeter on a feed plane and in the feeding direction. In one embodiment, the blades are on a rotating drum and the feeding direction is generally perpendicular to and rotated about 90° from the axis about which the blades move. The plurality of blades cut shreds of material from a front face of the block.

Abstract: Packaged food portions, such as food slices, consisting of two or more food items, such as peanut butter and jelly, and processes for making them. The food portion is provided with sufficient viscosity and textural properties to enable its formation into a cohesive mass which can be extruded while maintaining the individual identity and organoleptic attributes of each food item within the food portion. The food portion may be shaped into a slice or other configuration prior to or during its encasing within a flexible packaging material. Product formulations which provide for minimal moisture migration between the different food items within the food portion and for optimum product stability, as well as processes and methods for providing and processing these formulations, are also disclosed.

Abstract: The present invention is directed to a method and apparatus for forming a continuous sheet of a molten material with particularly viscous, sticky properties. This molten material may be moldable, plasticized or a food product such as cheese. More specifically, the invention includes a manifold that discharges the molten material in a continuous layer upon the surface of a casting belt. This manifold comprises a roller, a chamber with a hollow interior, at least one inlet and a drive mechanism.

Abstract: A device and process for adjustably controlling the dimensions of an extruded food product cast into a sheet using, for example, a pressure manifold mounted on a casting belt, or a chill roll/gauge roller combination.

Abstract: The present invention concerns a length or roll of tape that has been designed to be easily removed. The tape has a substrate or film on which two opposingly located adhesive sections are formed. A non-adhesive section is also located on the substrate between the adhesive sections. The non-adhesive section forms a graspable handle at one end of the substrate which makes the tape easier to remove. The invention may also comprise a single adhesive and non-adhesive section which forms a graspable handle. In addition, the non-adhesive section may be substituted with a low strength adhesive section as well.