Abstract: A device for switching data packets providing for local packet switching and non-local ATM switching. The device provides a packet switch coupled with LAN ports and provides for local switching between the LAN ports over the packet switch. Packets not known to be destined for data terminal equipment coupled with one of the ports are segmented and switched over an ATM backplane, switch or network.

Abstract: An offset socket drive has a body member with a drive gear that receives the drive head of an impact socket and a driven gear, gearably connected with the drive gear, The driven gear has a hollow core and receives that socket, which socket also has a hollow core that longitudinally aligns with the driven gear's hollow core. The socket may be directly received within the driven gear or may be received by a hex-to-square adapter or an extension system, each such additional devices also having a hollow core that longitudinally aligns with the driven gear's hollow core. A handle is removably and threadably attached to a desired position on the body member.

Abstract: A token ring network having virtual token rings comprised of one or more physical token rings. A media access control (MAC) layer device such as a bridge or switching hub has at least two ports assigned the same ring number such that token ring segments connected to the ports operate as though on the same physical token ring segment even though they are electrically isolated. All physical rings in the same virtual ring are considered to be in the same broadcast domain.

Abstract: Butter oil is heated under high vacuum and sparged for up to about 6 hours to remove cholesterol. Walls surrounding a vapor space above the sparged mass preferably are heated to remove cholesterol with reduced loss of desirable low molecular weight components. Alternatively, the temperature of the butter oil is lowered, and the butter oil is sparged with steam for an additional period of up to about 3 hours to partially hydrolyze triglycerides to mono- and di-glycerides and free fatty acids. The low cholesterol butter oil then is cooled before being exposed to air, thus avoiding oxidation which produces off-flavors. The resulting low-cholesterol butter fat and products made therefrom have composition and organoleptic characteristics substantially similar to those of natural butter oil and butter.

Abstract: Edible oil containing monoglyceride is emulsified with a mixture of cholesterol-containing egg in aqueous solution. Then, the mixture is heated and typically is stirred gently to ensure intimate admixture of the oil phase in the aqueous phase. The monoglyceride serves to facilitate oil/lipoprotein interaction in the presence of aqueous phase. The fat in the egg is partitioned into the monoglyceride-containing oil phase. Agitation is continued for a time sufficient to exchange or extract cholesterol and fat from the aqueous phase to the oil phase. The cholesterol- and fat-reduced aqueous phase is the desired low-cholesterol egg product, and is separated from the cholesterol-enriched oil phase.

Abstract: A process for the production of low-cholesterol milk fat wherein the milk fat is separated into at least one aqueous fraction and a cream fraction. The cream fraction is washed and reseparated a plurality of times to provide a washed cream fraction containing substantially undisturbed milk fat globules and substantially intact milk fat globule membranes. Cholesterol is preferentially extracted from the milk fat globule membranes with an organic polar solvent and without substantial loss of the solid milk fat. Solvent-free, low-cholesterol product is recovered from the reseparated, washed cream fraction. This low-cholesterol milk fat product has composition and organoleptic characteristics substantially similar to those of natural milk fat. The invention also relates to a low-cholesterol milk fat product having composition and organoleptic characteristics substantially similar to those of natural milk fat and produced by the method of this invention.

Abstract: A process for the rapid production of a flavored cheese ingredient wherein cheese curd is intimately combined with water, protease, and lipase to create a mixture, the temperature of the mixture is adjusted to between about 75.degree. to 95.degree. F., and the mixture is incubated for a time sufficient to produce a cheese-flavored ingredient. The invention also relates to the flavored cheese ingredient produced by this process, and to foods containing said ingredients.