Abstract: Methods of producing flavor cheese products involve adding an adjusted milk composition to a fermentation tank having least one of a reduced protein-to-fat ratio or a reduced lactose-to-fat ratio relative to a starting milk composition; fermenting the adjusted milk composition in the fermentation tank to cause in situ production of lactic acid, where the adjusted milk composition is free of rennet; transferring the fermented adjusted milk composition; adding a lipase, a protease or both to the composition having a temperature of about 60 °F to 98 °F; evaporating water therefrom at a temperature of about 80 °F to 120 °F to form a cheese composition; and curing the cheese composition for a curing period of about 3 to 6 weeks at a temperature between about 38 °F to 75 °F. Enzymatic activity of the added lipase, protease or both is maintained through the curing period to form the flavor cheese product.

Abstract: Provided herein are methods that relate to a therapeutic strategy for treatment of a B-cell malignancy. In particular, the methods include administration of a PI3K inhibitor and a BTK inhibitor.

Abstract: A method of forming a reduced-fat butter product. The method includes churning cream to create buttermilk and concentrated milkfat. The buttermilk is concentrated to increase solids in the buttermilk by about three times to form a concentrated buttermilk. The concentrated buttermilk is blended with the concentrated milkfat to form a final reduced-fat butter product comprising no more than 60 percent fat.