Abstract: High methoxyl pectin is added to an already prepared yogurt to produce a substantially physically and microbiologically stable liquid yogurt. Said pectin is dispersed and dissolved in said yogurt in a manner which avoids the need for high pressure homogenization and subsequent heat treatment thereof to eliminate contaminants.

Abstract: A method of cultivating floating animal cells, such as lymphocytic cells, medullary tumor cells, medullary tumor cells obtained by the cell fusion with other cells, lymphoma cells, leukemic cells, leukocytic cells, mastocarcinoma cells, liver cancer cells, etc., which comprises introducing a culture medium in a cell culture unit comprising a shell and a plurality of hollow fibers enclosed in the shell, said hollow fiber being open at either end outside of the shell and having a pore diameter of from about 20 A to 10.sup.5 A, wherein the culture medium passes through the interior of the hollow fibers and the floating animal cells are cultivated in the space between the shell and the hollow fibers is disclosed. A floating animal cell culture unit for the method is also disclosed.

Abstract: A process for the manufacture of liquid, pasty or powdery whey products in which the proportions of protein, lactose and ash substantially correspond to those in skimmed milk, and which are suitable as an additive for foodstuffs and feeds, consists of the steps of ultrafiltering whey in a ratio of about 1:20, by volume, drying the resulting concentrate (if necessary), and mixing it with whey, whey concentrate or whey powder in a ratio of about 4:5, relative to the solids.

Abstract: An animal feed composition comprises particles of base feed material, e.g., grains such as oats, and, deposited on at least a portion of these particles, deposit material comprising substantially whole plant matter, preferably having a different make-up than the base feed material. An improved method for preparing an animal feed is also disclosed.

Abstract: There is disclosed an improved collagen sausage casing and a method to produce such a casing. The normal processes for manufacturing collagen casing are employed. Immediately prior to the point in the process where the collagen extrusion mass is extruded, a proteolytic enzyme is injected into the collagen gel stream. The proteolytic enzyme is immobilized and becomes non-functioning as the free water required for its activity is restricted by the further steps of the process. Upon stuffing the casing with a meat emulsion and subjecting the stuffed casing to the smokehouse or cookhouse cycles in the normal sausage manufacturing process or by cooking in the home, the enzyme is again reactivated and continues to breakdown the collagen thereby tenderizing the casing. The proteolytic enzyme may be papain, bromelain, ficin, fungal protease, bacterial protease, trypsin, chymotrypsin, pepsin and protease.

Abstract: A pollen substitute for rearing honeybees can be used in either powder or paste form and has a formula similar to that of natural pollen. The substitute is composed of a mixture of lactic yeasts, vegetable proteins, egg proteins, and may receive an addition of acid, sugar and aromatic product.

Abstract: Derivatives of the newly discovered microorganism Thermoanaerobacter ethanolicus which under anaerobic and thermophilic conditions continuously ferment substrates such as starch, cellobiose, glucose, xylose and other sugars to produce recoverable amounts of ethanol solving the problem of fermentations yielding low concentrations of ethanol using the parent strain of the microorganism Thermoanaerobacter ethanolicus are disclosed. These new derivatives are ethanol tolerant up to 10% (v/v) ethanol during fermentation. The process includes the use of an aqueous fermentation medium, containing the substrate at a substrate concentration greater than 1% (w/v).

Abstract: This invention relates to the problem of water-soluble tablets, wherein dry, edible ingredients having a substantially granular or crystalline structure are blended to form a dry mix which is contacted with an aqueous moistener comprising corn syrup and admixed to form a dough or cohesive powder. The moistened dough or cohesive powder is then mixed with a hydrolyzed starch material to form a flowable composition which can be suitably compressed to form a coherent tablet, using tableting pressures below 200 psig that has a tablet density of about 0.7 to 1.0 grams per cubic centimeter. Optionally, said tablet may be subsequently dried to a stable moisture content to improve storage shelf-life. The resulting tablet is tough, void-free, non-crumbly and rapidly soluble in water.

Abstract: The addition of an effective amount of a compound selected from the group consisting of hypophosphorous acid and salts thereof to cheese during manufacture prevents clostridial and coliform blowing and the formation of clostridial enterotoxins in cheese.

Abstract: A method for the preparation of naturally stabilized, thick bodied, fermented milk products by fermentation is described. Mixed cultures of milk fermenting, non-slime, lactic acid producing bacteria and slime producing Streptococcus lactis, Streptococcus cremoris or mixtures thereof having the thickening characteristics in milk of Streptococcus cremoris NRRL-B-12,361, 12,362 or 12,363 are used, preferably in addition with a diacetyl producing bacterium for flavor. The fermented milk products are thick bodied without any ropiness or sliminess and are stable to separation of whey from curd upon storage at refrigeration temperatures, with little or no added stabilizing agents such as gums and starches or thickening agents such as added non-fat milk solids. The preferred product is a thick bodied buttermilk.

Abstract: Deacidifying wine by passage through an alginate gel containing living cells of Leuconostoc oenos therein. To ensure maximum viability, the alginate gel is stored in a resting medium, preferably sterile grape juice containing 5-12% ethanol. Before deacidifying wine the immobilized cells are conditioned to a wine milieu.

Abstract: An organism rich fluid is withdrawn from a foam fermenting apparatus by collecting and withdrawing the fluid from the foam breaker. In another embodiment the fluid from the foam breaker inside of the fermenter is subjected to a liquid/solid centrifugal action and an organism rich fluid stream as well as an organism depleted fluid stream is recovered.

Abstract: A process for preparing glucomannan containing biscuits is provided. A roasted flour is prepared and glucomannan powder is mixed with the roasted flour. Water and gluten contained in the roasted flour provide a binding effect between the glucomannan powder and flour. The mixture is placed in a mold for baking at a relatively low temperature of 70.degree. to 85.degree. C.

Abstract: A dietetic cake mix which is adapted to be sweetened with corn syrup, especially dextrose syrup or either 42% or 55% high fructose corn syrup. The mix is free of artificial sweeteners, egg yolks and ordinary sugar, thus making it suitable for consumption by diabetics and coronary care patients. The dextrose syrup or 42% or 55% high fructose corn syrup is combined with a unique blend of other ingredients, including flour, emulsifiers and baking powder, preferably including glucono-delta-lactone as its acidic component, to produce a cake having good volume, texture, flavor, moisture, mouth-feel and sweetness as well as acceptable shelf life.

Abstract: Vinegar having an acetic acid concentration higher than 20 percent weight by volume is produced in a submerged fermentation by maintaining the temperature of a fermenting broth at 27.degree.-32.degree. C. until the acetic acid concentration of the fermenting broth (after the initiation of fermentation) reaches 12-15 percent weight by volume. Then the temperature of the fermenting broth is lowered by 0.5.degree. C. to 2.degree. C. Fermentation is continued at the lower temperature until the concentration of acetic acid increases by between 0.05 to 2 percent weight by volume. At this time, the temperature is again reduced by from 0.5.degree. C. to 2.degree. C. The fermentation is continued, with subsequent temperature reductions of from 0.5.degree. C. to 2.degree. C. each time that the concentration of acetic acid in the fermentation broth increases by 0.

Abstract: Disclosed are feed supplement compositions for ruminant animals which are especially effective to increase milk production of cows. The compositions comprise mixtures of ammonium isobutyrate, ammonium valerate, ammonium isovalerate and ammonium 2-methylbutyrate.

Abstract: Legumes of the genus Phaseolus, genus Soja, and genus Lens are deflatulated and the consistency and comestibility of edibles containing these legumes are improved by adding to the legumes prior to cooking an effective amount of an enzyme system found in components of plants of pineapple and papaya, said enzyme system being in a neutral enzyme state. In a preferred embodiment, the enzyme addition is made to legumes of the genus Phaseolus alone or in mixture with legumes of the genus Soja.

Abstract: The present invention relates to a process for the preparation of a "self-degrading" composition suitable for use in feeding and/or feed-conversing purposes and if desired for the conversion thereof into a self-degrading fodder mixture which comprises pre-degrading the starch being present in cereal fodder and/or maize fodder to an extent that the degradation index of the crop should be from 0.12 to 0.27, and thereafter admixing the so-called "available starch" thus obtained in finely ground form in optional order of succession with .alpha.-amylase and optionally with further additives and--if "self-degrading" fodder mixture is to be prepared--with fodder.The composition of the present invention provides carbohydrates utilizable by the digestive organs of animals. The process of the invention provides products equivalent with the very expensive maltodextrins using cheap and readily available starting materials.

Abstract: Legumes of the genus Phaseolus, genus Soja, and genus Lens and products thereof are deflatulated and their digestibility is improved by adding thereto an effective amount of an enzyme system found in components of the plants of pineapple and papaya.

Abstract: A natural orange juice concentrate prepared from natural orange compounds is disclosed. The orange juice concentrate has at least 35% solids including pulp, non-volatile compounds, pectin and volatile compounds. This orange juice concentrate has at least 65% of the aroma and flavor volatile compounds of the natural juice. The aroma and flavor volatile compounds comprise a low boiling fraction and a higher boiling fraction in a ratio of at least 4:1. The ethyl butyrate level is at least 0.1% of the total volatile compounds, the proportion of ethyl butyrate to limonene being in the range of 0.0015:1 to about 0.6:1.The orange juice concentrate is prepared by separating natural orange juice into a pulp portion and a serum portion. The serum portion which comprises 7% to 20% solids and from 80% to 93% water is concentrated by removing essentially pure water. The concentration step can be accomplished by freeze concentration or by sublimation concentration.