Abstract: Shelf-stable low-fat cultured dairy products, prepared through fermentation, have essentially natural characteristics in plain and flavored varieties, which characteristics are retained over an extended period of time, without refrigeration. A low-fat dairy culture composition is sterilized and cooled; a food starch is blended therein; the blended product then undergoes a syneresis step at a temperature within the approximate range of 100.degree. to 150.degree.F., which temperature is below the pasteurization temperature of such blended product and below the temperature at which the food starch will set; after the syneresis step, the product is homogenized; the homogenized product is adjusted, if necessary, to a pH of 4.5 or less, filled into containers and sealed therein; and the containerized product is pasteurized.

Abstract: A method of measuring internal temperatures of canned foods under actual operating conditions by placing recyclable thermal simulators in each batch of canned foods during the actual processing. A recyclable thermal simulator device having the same thermal characteristics as the particular canned food being simulated. A method for manufacturing recyclable thermal simulators by equipping a container substantially identical to those simulated with a suitable temperature indicator, filling the container with a porous, open-celled, sponge-like matrix material, uniformly distributing a liquid of a pre-determined specific gravity throughout the matrix material by means of a partial vacuum usually identical to that drawn on the canned food simulated and sealing the container.

Abstract: A flow of polluted raw wastewater may first be treated with a coagulant, then it is rapidly mixed with very fine bubbles supplied beneath the wastewater flow and may then be treated with a flocculant, after which the pollutants are separated from the water by skimming off the surface of the wastewater.

Abstract: Butylated hydroxy anisole functions as an antimicrobial agent in hydrous material capable of supporting microbial growth when used in excess of about 0.02 percent by weight of the hydrous material.

Abstract: Poultry is prepared for marketing to consumers such that it is in the form of a whole carcass yet is easily separable by the consumer into sections or individual piece servings. The method of preparation includes making selected incisions into specific locations on an eviscerated poultry carcass and may also include a lossening of the proximal end of each femur from its acetabulum located on the innominate bone.

Abstract: A fluidized flocculant being a dispersion of from about 5 to 60 weight percent of finely ground polyacrylamides in a fluid, water soluble polyhydric alcohol carrier. The fluidized flocculant is prepared as a dispersion having a particle size of less than 75 microns and can be metered and pumped into a water stream and mixed therewith to form a flocculant solution that can be readily metered and pumped into water to be clarified.

Abstract: A process for treating meat and meat-cuts to destroy surface bacteria, and particularly spoilage bacteria, comprising contacting meat surfaces with a hot aqueous acid solution for a time sufficient to achieve substantial surface bacterial kill but insufficient to result in any appreciable organoleptic deterioration or protein denaturation of the meat.