Abstract: A soy protein-containing dry cheese sauce mix containing significant levels of soy protein is provided. The dry cheese sauce mix is prepared by mixing soy flour with dried cheese and cheese flavoring. When used, the dry sauce mix is hydrated to form a cheese sauce suitable for use with starch-based products (e.g., pasta, rice, and the like). The soy protein-containing dry sauce mix of this invention generally contains about 10 to about 75 percent soy flour, about 25 to about 90 percent cheese powder, and about 1 to about 5 percent cheese flavoring. Preferably, the soy protein-containing dry sauce mix contains about 25 to about 50 percent soy flour, about 25 to about 50 percent cheese powder, and about 1 to about 5 percent cheese flavoring. The present invention allows the use of significant levels of soy protein to be included in a sauce for a starch-based product (e.g.

Abstract: A method of extracting cholesterol from a milk product by shearing a mixture of oil:milk product in a ratio of between about 1:99 to about 1:4 and separating the decholesterolized milk product and oil phases.

Abstract: The method of continuously monitoring the concentration of Grignard reactant in the "Freeport Process" cell for producing organolead compounds which comprises utilizing a reference half cell consisting of an electrode in anhydrous ether solution with a platinum group sample electrode in a solution of process Grignard reactant and adjusting upwardly the concentration of Grignard when it falls below a value of 0.02M. Also included in the invention are preferred reference half cells utilizing lead and zinc in anhydrous solvent selected from glycol diethers, such as diethylether of tetraethylene glycol (DETEG) and optionally tetrahydrofuran (THF) as a stripping solvent.