Abstract: The present invention relates to isolated standard microflora designated as A2 and S3 for use in producing uncooked stinky tofu which were obtained by screening, isolation and identification from conventional stinky brine. The invention further relates to particular brine mixture compositions suitable for the growth of microflora A2 or S3, for use in producing fermented aromatic (stinky) brine which can be used to produce uncooked stinky tofu.

Abstract: The disclosure relates to a method of producing and preparing for distribution a cheese from milk by concentrating the milk and thereafter fermenting, evaporating and packaging the milk concentrate in finished consumer packages. The fermentation is discontinued by deactivation of present acid-forming bacteria when a predetermined pH level has been reached in the fermented milk concentrate which, after the evaporation, is subjected to a second fermentation after the addition of further acid-forming bacteria. The second fermentation is caused to proceed inside the consumer packages to a second pH level, corresponding to the pH level of the finished cheese.

Abstract: Composition and methods for the expression of recombinant DNA polymerase enzymes derived from Bacillus stearothermophilus. The present invention also concerns methods for purifying recombinant Bst DNA polymerase enzymes compositions containing the purified enzymes in a form suitable for conducting biochemical reactions, and methods for using the purified enzymes.

Abstract: The present invention provides essentially non-dairy food compositions containing at least one monosaccharide in an amount sufficient to increase the osmotic pressure of the composition, and at least one bacteriocidal enzyme. The invention also provides methods of making such compositions. The food compositions preferably contain chocolate. The combination of at least one monosaccharide and at least one bacteriocidal enzyme inhibits increases in bacterial population numbers for at least 28 days.

Abstract: The invention relates to a composition useful as a protein source for a milk replacer in animal feed. Specifically, the milk replacer is used for pre-ruminant and young ruminant calves, suckling piglets and suckling lambs. The composition consists of a combination of hydrolyzed soya proteins and hydrolyzed wheat gluten. Furthermore, a method is disclosed for obtaining the composition. A process for enhancing animal growth by feeding animals with a milk replacer containing the said composition is also disclosed.

Abstract: The present invention provides a cheese curd that contains protein products originating from a dairy liquid containing casein and whey protein. In order to obtain the cheese curd, the dairy liquid is acted upon by a transglutaminase and a non-rennet protease, resulting in a substantial proportion of whey protein products being retained in the cheese curd. The invention also discloses a method of making the cheese curd that retains a substantial proportion of whey protein products. This invention further provides a cheese product, such as a soft cheese, a semi-soft cheese, or a hard cheese, that contains protein products originating from a dairy liquid containing casein and whey protein, and a method of making the cheese product.

Abstract: Natural cocoa flavor and aroma compositions are prepared by passing a natural aroma gas, preferably from cocoa beans, through one or more condensers to remove water and substantially all the acetic acid present therein. The aroma gas may then be placed into a cryogenic collector in which liquid nitrogen is sprayed directly into the aroma gas stream to rapidly condense the aroma frost suspended in a stream of nitrogen gas, while minimizing contract of the cooled gas with the walls of the collector. The suspension of aroma frost particles in gaseous nitrogen is passed through a tubular porous filter to remove the aroma frost particles which collect on the outer surface of the tubular filter, with the nitrogen gas passing through the porous filter and being exhausted from the collector. The aroma particles recovered are suitable for incorporation in various food products where a natural cocoa or chocolate flavor is desired, including soluble cocoa products, cake mixes, confectionery products, and the like.

Abstract: The present invention relates to a browning composition which, when applied to a foodstuff, in particular meat or a meat product, imparts a browning effect to the surface of the substrate to which it is applied. More in particular, the present invention relates to a browning composition which can be applied by spraying on the foodstuff. This is achieved by dissolving or dispersing a browning agent in a water phase, and mix such water phase with an oil or fat phase to form an emulsion.

Abstract: Pasta filata cheeses, such as mozzarella, are made in the conventional way, except that the conventional step of heating and stretching is replaced by treatment with a proteolytic enzyme, thereby providing for significant economies in manufacture. Brine treatment may also be replaced by dry salting in this method.

Abstract: An improved shirring solution for cellulosic sausages casings and its method of use is provided comprising carboxymethylcellulose and polyethylene glycol.

Abstract: A process is described wherein there is added to an acidic environment, which contains protein, a block-wise enzymatically de-esterified pectin and wherein the pectin is a high ester pectin. Also described is a recombinant pectin methyl esterase.

Abstract: A composition of matter useful as a leavening acid produced by heating anhydrous monocalcium phosphate for a suitable time and at a suitable temperature so that the resulting composition contains between about 25 and about 72 percent by weight of P.sub.2 O.sub.7 is provided.

Abstract: A process for the preparation of nutritionally valuable products from cereals by means of an enzymatic degradation of the starch present in the cereals is provided. Gelatinization and degradation of the starch to soluble dextrines and their continued degradation to more simple oligosaccharides is carried out in a single step. Additionally, a plant for carrying out the process is provided.

Abstract: The present invention relates to an open circuit organic waste treatment method, to a plant for carrying out the method, and to applications of that method. The treatment method is characterized in that it comprises the following steps: a) collecting the waste; b) introducing the waste into a first reactor without prior sterilisation; c) decomposing the waste in said first reactor using mesophilic or thermophilic anaerobic bacteria; d) recovering the liquid effluent resulting from said decomposition and transferring it to a second reactor containing heterotrophic or photoheterotrophic bacteria; e) using the heterotrophic or photoheterotrophic bacteria to produce an edible biomass constituted by said bacteria; and f) recovering and packaging the biomass produced. A particular application of the method is that of recycling organic waste of animal origin such as liquid manure or sludge originating from water purification.

Abstract: Stable, clear, flavored vinegars may be prepared by diluting a flavored oil-in-vinegar microemulsion concentrate, which comprises:(a) 25 to 70% by weight of 50 to 100 grain vinegar;(b) 5 to 35% by weight of ethanol;(c) 0.1 to 5% by weight of a flavor material; and(d) 0.5 to 5% by weight of a surfactant, with vinegar.

Abstract: A process for pro and purifying peptides and for producing peptide/protein antigens for antibody production is described. The process utilizes fusion proteins and specifically fusion proteins in which the fusion protein carrier segment includes an amino acid sequence at least about 65 amino acids long and in which the amino acid sequence does not contain negative or positive charged side chains of amino acids.

Abstract: The extent of fermentation of a food product by a microorganism can be controlled by using a selected quantity of a nutrient for which the microorganism is auxotrophic. For example, an improved sourdough bread product was produced using a bread dough made with a starter that included a Lactobacillus fermentum strain that is auxotrophic for methionine and a quantity of whey, a source of methionine, that was selected to stop fermentation when the bread dough reached a desired acidity level.

Abstract: Composition and methods for the expression of recombinant DNA polymerase enzymes derived from Bacillus stearothermophilus. The present invention also concerns methods for purifying recombinant Bst DNA polymerase enzymes, compositions containing the purified enzymes in a form suitable for conducting biochemical reactions, and methods for using the purified enzymes.

Abstract: Malty flavor producing cultures are used in meat fermentations to produce flavor, particularly 3-methyl-butanal, are described. Mixed cultures used for producing the fermented meats, including Pediococcus, Micrococcus and the malty flavor producing culture, a Lactococcus or Lactobacillus, are described.

Abstract: A microorganism belonging to the genus Cryptococcus having the ability to produce glutaminase excellent in salt resistance and thermostability. Further, this microorganism can be used to produce the salt-resistant thermostable glutaminase, and by use of this glutaminase, glutamic acid-rich and good tasting protein hydrolysates (e.g. flavoring foods such as soy sauce, miso etc.) are produced efficiently in a simple operation. Specifically, said microorganism is the new species Cryptococcus nodaensis having assimilability of +, -, -and - toward lactose, N-acetyl-D-glucosamine, D-glucosamine and arbtin as carbon sources, respectively.