Abstract: An apparatus for supporting an array of layers of amphiphilic molecules, the apparatus comprising: a body, formed in a surface of the body, an array of sensor wells capable of supporting a layer of amphiphilic molecules across the sensor wells, the sensor wells each containing an electrode for connection to an electrical circuit, and formed in the surface of the body between the sensor wells, flow control wells capable of smoothing the flow of a fluid across the surface.

Abstract: A method and system for analyzing a specimen in a microscope are disclosed.

Abstract: A method and system for analyzing a specimen in a microscope are disclosed.

Abstract: A multifunction hook assembly is provided for a motor vehicle. That multifunction hook assembly includes a housing having a recess and first and second pivoting hooks carried on the housing. The two pivoting hooks are displaceable between stowed positions received within the recess and deployed positions projecting from the recess. An improved cargo management system is also provided. That improved cargo management system incorporates the multifunction hook assembly.

Abstract: A multifunction hook assembly is provided for a motor vehicle. That multifunction hook assembly includes a housing having a recess and first and second pivoting hooks carried on the housing. The two pivoting hooks are displaceable between stowed positions received within the recess and deployed positions projecting from the recess. An improved cargo management system is also provided. That improved cargo management system incorporates the multifunction hook assembly.

Abstract: A concentrated milk derived from a dairy liquid is provided which comprises a liquid aqueous dairy product having reduced calcium levels and macromolecular milk components at about a 3.5 times or greater concentration as compared to the dairy liquid from which the concentrated milk is derived, wherein substantially all macromolecular milk components in the concentrated milk are in an uncurded state, and wherein the concentrated milk does not gel on extended refrigerated storage. The calcium-reduced 3.5× or more concentrated milk is physically stable (i.e., non-gelling) during prolonged refrigeration storage and has increased protein functionality is provided.

Abstract: The present invention provides a method for preparing cheese products, and process cheese bases for use in the production of process cheese. The method generally includes mixing one or more concentrated powders derived from milk with sodium chloride, milk fat, water, and, optionally, an edible acid and/or a preservative for a period of time sufficient to produce a well-mixed, homogeneous product, and cooling the resulting mixture for a time and at a temperature which is sufficient to allow the mixture to form a solid matrix. The solid matrix can be consumed, or can be used as a substitute for natural cheese and ground by a cheese grinding system during the production of process cheese. The present invention also provides cheese products and process cheese bases prepared according to this method, and to process cheeses produced with the process cheese bases.

Abstract: A concentrated milk derived from a dairy liquid is provided which comprises a liquid aqueous dairy product having reduced calcium levels and macromolecular milk components at about a 3.5 times or greater concentration as compared to the dairy liquid from which the concentrated milk is derived, wherein substantially all macromolecular milk components in the concentrated milk are in an uncurded state, and wherein the concentrated milk does not gel on extended refrigerated storage. The calcium-reduced 3.5× or more concentrated milk is physically stable (i.e., non-gelling) during prolonged refrigeration storage and has increased protein functionality is provided.

Abstract: The present invention provides a method for preparing cheese products, and process cheese bases for use in the production of process cheese. The method generally comprises mixing one or more concentrated powders derived from milk with sodium chloride, milk fat, water, and, optionally, an edible acid and/or a preservative for a period of time sufficient to produce a well-mixed, homogeneous product, and cooling the resulting mixture for a time and at a temperature which is sufficient to allow the mixture to form a solid matrix. The solid matrix can be consumed, or can be used as a substitute for natural cheese and ground by a cheese grinding system during the production of process cheese. The present invention also provides cheese products and process cheese bases prepared according to this method, and to process cheeses produced with the process cheese bases.