Abstract: A method for separating bacteriological growth inhibitors from sweet whey ultrafiltrate to form a mother liquor which is useful as a bacteriological culture media and a precipitate which is useful as a food grade additive to cause clouding, stabilization, emulsification, and thickening of food, pharmaceutical, and cosmetic compositions.

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: An improved process for preparing retort tofu, wherein the rate of rise in temperature, at the center of a raw material for retort tofu, is adjusted within a desired range during the term from the initiation of the retort treatment to an inflection point. The pressure in the retort apparatus is controlled at the latest at the inflection point whereby retort tofu, having smooth and compact texture and being free from pores and syneresis, is obtained.

Abstract: Flexible sheets of foodstuffs, such as a tortilla, are prepared for cooking by automatically wrapping each tortilla around a perforated inner cooking cylinder and telescoping an outer cooking cylinder over the so-wrapped inner cylinder. Vacuum is applied to the inside of each cylinder to hold the tortilla in place, and as the cylinder continues to move along its circular path it moves past a flexible guide arrangement which contacts the opposite surface of the tortilla and wraps it around the cylinder.

Abstract: An alcoholic liquid obtained by fermenting a must or a wort is initially subjected to ultrafiltration or to reverse osmosis to obtain a permeate which contains a higher proportion of water and alcohol than the starting liquid and a concentrate which contains a higher proportion of the substances that flavor the starting liquid. The permeate is then subjected to reverse osmosis using a membrane which is substantially impermeable to alcohol, while still being permeable to water. The concentrate from the second step is added to the concentrate from the first step to produce a liquid which has a higher concentration of alcohol than the starting liquid. The resulting liquid may be useable at said higher concentration as a beverage, or it may be used for transport and/or for storage, with water being added to thereto to restore the beverage substantially to its starting condition before being drunk.

Abstract: Cacao bean shells are treated to develop a color. The resulting colored material is then extracted to produce a tasteless and odorless colorant.

Abstract: The present invention provides an improved cloud system which imparts enhanced mouthfeel and optimum opacity to a reconstituted beverage-mix. The cloud system is composed of a water-soluble polymeric carrier component, a pectin stabilizing agent and titanium dioxide as the opacifying agent.

Abstract: The invention relates to pulverized products, containing little lactose and an amount of available lysine that does not decrease substantially at storage, at least 20 weight % of which consists of dried milk products, at least 50% by weight of the lactose of which has been hydrolyzed and being of a blend of(a) particles, the solids of which consist substantially of milk proteins and a part of the lactose that was present in the milk product used as starting material(b) particles, the solids of which consist substantially of the reaction products that are present after hydrolysis of lactose to glucose and galactose, and a method of preparing such pulverized products on basis of a lactose-hydrolyzed milk starting material without loss of available lysine.

Abstract: A composition and method for mineralizing and enhancing the flavor of brewed beverages such as coffee and tea is disclosed wherein a finely divided mineral, a coloring agent such as powdered caramel, and a particulate beverage base such as ground coffee are combined to form an admixture. The admixture is placed on a filter and hot water is added. A portion of the finely divided mineral is dissolved in the hot water and passes through the filter along with the water soluble beverage ingredients. A small amount of the mineral solids also pass through the filter into the brewed beverage. A major portion of the mineral solids are retained on the filter surface, thereby retarding the brewing process and enhancing the extraction of flavoring ingredients from the particulate beverage base. The minerals added during the brewing process approximate those formed in fresh spring water and enhance the flavor of the brewed beverage.

Abstract: A method for the production of silage from a fermentable forage substrate by admixing Lactobacillus plantarum 2B bacteria with a fermentable forage substrate. The bacteria is added in an amount effective to lower the pH of the forage substrate to a pH at which the fermentable forage is stabilized and rendered substantially free of butyric acid producing bacteria.

Abstract: A coagulant composition for the cheese industry, whose purpose is to coagulate milk in the preparation of cheeses, is produced by mixing a first coagulant enzyme of fungic origin and non-coagulant proteic extracts from bovine reed. The composition may also contain a second proteolytic enzyme, extracted from another microbial strain or from bovine pepsin.

Abstract: The present invention involves incorporating lactase enzyme into baking formulations for producing yeast leavened products which formulations include sugar and a lactose-containing dairy product, such as whey, as a protein supplement. During the dough processing, the lactose is converted into baker's yeast-fermentable glucose and galactose and consequently, the amount of expensive sugar substrate usually added to such formulations to provide food for the yeast may be generally reduced.

Abstract: The acidity of whey is measured to an accuracy of 0.01 pH units by the steps of: clarification to remove fines, dilution with a solution of indicator, and spectrophotometric determination of the absorbances at one or two wavelengths characteristic of the indicator.

Abstract: A process for the preparation of decationized, acidified milk having a pH less than or equal to 3.8 wherein milk is contacted with a cation-exchange resin in the acid form at a temperature above 4.degree. C., preferably 8.degree. to 20.degree. C., and in the presence of an excess of milk previously acidified at a pH equal to or less than 3.8, preferably between 2.2 and 2.8, and in which the quantity of ordinary milk introduced is such that the pH of the mixture of acidified and ordinary milk is maintained at a value equal to or less than 3.8, preferably between 2.2 and 2.8.

Abstract: The invention relates to a process for the recovery of whey proteins and their utilization in cheese making. Whey separated from cheese curd during normal processing is first pasteurized and then subjected to ultrafiltration to provide a whey protein concentrate, the concentrate is mixed with milk and the thus enriched milk is subjected to further ultrafiltration after which it is treated in the usual manner to form a curd.Cheese-making includes fermentation of the enriched curd product of the above process. According an alternate embodiment, the cheese-making comprises the steps of (a) curdling of the mixture of milk and whey protein concentrate and (b) ultrafiltration of the coagulum, in which case the desired cheese is directly obtained after said ultrafiltration.

Abstract: This invention relates to low sodium chloride ripened rennet cheeses and particularly cheddar cheeses. The cheeses generally contain less than about 1.2 percent sodium chloride, and preferably between about 1 percent and about 0.7 percent sodium chloride for cheddar cheeses and its sub-types. The cheeses are made from milk having its total protein content increased from about 1.1 to about 2 times and preferably 1.3 to about 1.9 times its original total protein content by the use of ultrafiltration.

Abstract: A process for producing an aseptic packed tofu by grinding soybean at 40.degree. to 50.degree. C. to obtain a soybean slurry, heating the soybean slurry at 80.degree. to 100.degree. C. and then filtering the heated soybean slurry to obtain a soybean milk, heat-sterilizing the soybean milk at a temperature not lower than 130.degree. C. for at least 1 second, aseptically adding a sterilized coagulant to the sterilized soybean milk, mixing them, aseptically packing the mixture into a sterilized container and sealing the container, followed by heating the sealed mixture at 70.degree. to 100.degree. C. to coagulate it.

Abstract: In a process for preparing baked goods containing flavor chips, wherein the baked goods have overall improved flavor and the flavor chips have improved flavor and texture, the flavor chips are pre-soaked in fluid, edible oil under oil-absorbing conditions until the flavor chips contain at least about 33% by weight of oil and fat. The mixture of oil and chips is then chilled to a temperature at which the flavor chips are substantially solid. The oil-chip mixture is then mixed with a dough or batter, wherein the soaking oil becomes a portion of the oil or fat content of the dough or batter, dispensing oil soluble flavor components of the flavor chips throughout the dough or batter. Baked goods made with dough or batter prepared according to the present invention have enhanced flavor, and flavor chips of soft texture.

Abstract: A dry, powdery composition containing mold inhibiting quantities of sorbic acid or a salt thereof and sodium diacetate may be coated on grain or grain products to inhibit mold.

Abstract: A method is given for manufacturing a hen-egg albumen substitute, with which a dried protein is dry-mixed with a salt mixture having the following composition:______________________________________ Monocalcium phosphate 47.3-33.9% by weight Calcium hydroxide 38.7-26.1% by weight Calcium chloride 6.0-20.0% by weight Calcium stearate 3.0-20.0% by weight Xanthane 3.0-20.0% by weight ______________________________________wherein the weight ratio of monocalcium phosphate to calcium hydroxide is between 1.0:1 and 1.3:1.