Abstract: In a process for folding dough sheets, in particular strudel dough sheets, t least one dough sheet is folded inward in opposite directions in at least two consecutive folding operations along parallel fold lines, and the exposed edges of the dough sheet that are parallel to the fold line come to lie within the projection of the folded dough sheet, after which the dough sheet folded this way is tucked on a first end along a line running crosswise to the parallel fold lines. Starting from the folded dough sheet's other end that is opposite in the direction of the parallel fold lines, tucking is performed at least twice opposite the direction of the first tuck, so that a folded edge of the product tucked at least twice comes to lie above the tucked, first end.

Abstract: The present invention provides a processed cheese preparation containing cheese, fat, processing salts, water and conventional additives, such as emulsifiers, binding agents, thickeners, curds, milk protein and aroma materials in the usual amounts, wherein trisodium citrate and/or sodium phosphate are used as processing salts in an amount of from 1.5 to 3% by weight and the mixture contains a modified starch with a high amylopectin and a low amylose content and/or highly esterified pectin, in an amount of from 0.25 to 2% by weight.

Abstract: Composition and method of making a processed cheese preparation containing cheese, fat, processing salts, water and conventional additives, such as emulsifiers, binding agents, thickeners, curds, milk protein and aroma materials in the usual amounts, wherein trisodium citrate and/or sodium phosphate are used as processing salts in an amount of from 1.5 to 3% by weight and the mixture contains a glycerol or saccharose ester with one citric acid residue and one edible fatty acid residue or with two edible fatty acid residues in an amount of from 0.5 to 2% by weight.