Abstract: A system and method for operation of an autonomous vehicle (AV) yard truck is provided. A processor facilitates autonomous movement of the AV yard truck, and connection to and disconnection from trailers. A plurality of sensors are interconnected with the processor that sense terrain/objects and assist in automatically connecting/disconnecting trailers. A server, interconnected, wirelessly with the processor, that tracks movement of the truck around and determines locations for trailer connection and disconnection. A door station unlatches/opens rear doors of the trailer when adjacent thereto, securing them in an opened position via clamps, etc. The system computes a height of the trailer, and/or if landing gear of the trailer is on the ground and interoperates with the fifth wheel to change height, and whether docking is safe, allowing a user to take manual control, and optimum charge time(s). Reversing sensors/safety, automated chocking, and intermodal container organization are also provided.

Abstract: A method is provided for producing reduced-fat components that may be used to make reduced and low-fat processed cheese, natural cheese or other reduced and low-fat food products. The reduced-fat flavor components are produced by extraction of fat from full-fat biogenerated cheese flavor components. Alternatively, natural biogenerated cheese flavor components are produced with reduced amounts of fat. Additionally, reduced-fat cheddar cheese can be derived from 1% milk.

Abstract: Methods are provided for making nutrient fortified foods, and particularly methods of fortifying process cheeses with magnesium and the resulting magnesium-fortified process cheese products. These methods allow significant amounts of nutrient supplements, such as minerals and/or vitamins, to be delivered per serving of food product without adversely affecting functionality or product quality. These magnesium-fortified process cheeses also may be produced with increased salty flavor without increased sodium content, or maintain salty flavor at reduced sodium content, without need for potassium salt substitutes. Foods fortified by the disclosed methods retain their desired functionality and sensory properties such as textures, mouthfeel, flavor, and the like.

Abstract: The present invention is directed to cultured dairy products and more particularly to cultured cream cheese compositions which are prepared without a whey-separation step and which have reduced levels of cultured dairy materials. The present invention also relates to methods of making such cultured dairy or cream cheese products. The cultured dairy or cream cheese products contain a considerable quantity of non-cultured dairy material (generally greater than about 60 percent, and preferably about 70 to about 80 percent, of the total dairy protein).

Abstract: Methods are provided for making nutrient fortified foods, and particularly methods of fortifying process cheeses with magnesium and the resulting magnesium-fortified process cheese products. These methods allow significant amounts of nutrient supplements, such as minerals and/or vitamins, to be delivered per serving of food product without adversely affecting functionality or product quality. These magnesium-fortified process cheeses also may be produced with increased salty flavor without increased sodium content, or maintain salty flavor at reduced sodium content, without need for potassium salt substitutes. Foods fortified by the disclosed methods retain their desired functionality and sensory properties such as textures, mouthfeel, flavor, and the like.

Abstract: The present invention is directed to microwaveable grilled cheese and grilled cheese and meat sandwiches that include an edible, lipid based moisture barrier. The edible moisture barrier includes an edible microparticulated high melting lipid and an edible low melting triglyceride blend.

Abstract: A method and an apparatus for manufacturing a food product having a plurality of sections having different characteristics, such as different colors and/or flavors. The method and apparatus has a first nozzle extruding a first stream of a liquid food product having a first characteristic onto a moving platform. The first stream has a height and a width with respect to the platform. A second nozzle extrudes a second stream of a liquid food product having a second characteristic onto the platform. The second stream has a height and a width with respect to the platform. The second nozzle is adjacent to the first nozzle providing adjacent first and second streams on the moving platform. The first stream and second stream spread out such that their heights decrease and their widths increase.

Abstract: A method and an apparatus for manufacturing a food product having a plurality of sections having different characteristics, such as different colors and/or flavors. The method and apparatus has a first nozzle extruding a first stream of a liquid food product having a first characteristic onto a moving platform. The first stream has a height and a width with respect to the platform. A second nozzle extrudes a second stream of a liquid food product having a second characteristic onto the platform. The second stream has a height and a width with respect to the platform. The second nozzle is adjacent to the first nozzle providing adjacent first and second streams on the moving platform. The first stream and second stream spread out such that their heights decrease and their widths increase.

Abstract: A method and apparatus for continuous manufacture of viscous food products such as process cheese-type products wherein a formulation is continuously pumped through a processing chamber comprising an elongated tube or housing having. a rotor which shears the formulation as it travels longitudinally through the tube while imparting little or no axial motion to the formulation as a result of contact with the rotor. The temperature of the formulation as it enters the processing chamber may be in the range of about 150.degree. F. to about 250.degree. F., and the residence time of the formulation may be between about 30 seconds and about 8 minutes. The formulation may be subjected to shear of between 10 and 1,000 sec.sup.-1 with an absolute viscosity .mu. of between about 20 and 50 poise, while the rotor is operated at a rotational velocity of between about 10 rpm and 800 rpm.

Abstract: A moldable linear polyester resin consisting essentially of a polyester having the formula: ##STR1## where R is an alkyl from 1 to 6 carbon atoms and n is greater than about 70, said polyester resin being derived from the transesterification reaction of a starting DMCD and a starting CHDM wherein the trans-cis ratio of repeating units derived from DMCD is preferably greater than about 8 to 1, and the trans-cis ratio of repeating units derived from DMCD is preferable greater than about 1 to 1, said polyester resin having crystalline properties with a preferable viscosity greater than 4500 poise and a melting temperature greater than 216 degrees Centigrade.

Abstract: A method and apparatus for continuous manufacture of viscous food products such as process cheese-type products wherein a formulation is continuously pumped through a processing chamber comprising an elongated tube or housing having a rotor which shears the formulation as it travels longitudinally through the tube while imparting little or no axial motion to the formulation as a result of contact with the rotor. The temperature of the formulation as it enters the processing chamber may be in the range of about 150.degree. F. to about 250.degree. F., and the residence time of the formulation may be between about 30 seconds and about 8 minutes. The formulation may be subjected to shear of between 10 and 1,000 sec.sup.-1 with an absolute viscosity .mu. of between about 20 and 50 poise, while the rotor is operated at a rotational velocity of between about 10 rpm and 800 rpm.

Abstract: Disclosed are polyesteramide resin compositions having amide units of formula (I): ##STR1## and the units of the formula (II): ##STR2## wherein the polyesteramide is substantially devoid of units derived from butane diol. The ratio of (I) to (II) in the polyesteramide is preferably less than 1:3. Preferred polyesteramides have at least 80% of units of formula (I) separated by at least one of the units of formula (II).

Abstract: The present invention is directed to a method for making a particulate natural cheese suitable for preparation of processed cheese, as well as for use as a natural cheese, such as a snack food and shreds for cheese toppings. In the method, a milk coagulum is provided. The coagulum is cut to provide particulate cheese curds and whey. The cheese curd is cooked while undergoing agitation. Thereafter, whey is drained from the cheese curd while the cheese curd is continuously agitated. The cheese curd is then cooled or dried sufficiently to maintain the cheese curd as separate particles. Agitation may be used during or immediately after the cooling or drying step to insure separation of the cheese particles. The cheese particles formed may form friable lumps but do not knit during storage. The cheese particles are then packed into relatively large containers holding from about 1,000 to about 2,500 pounds of cheese curd or may be bulk packed in rail cars or trucks.

Abstract: The present invention is directed to a method for making a particulate natural cheese suitable for preparation of processed cheese, as well as for use as a natural cheese, such as a snack food and shreds for cheese toppings. In the method, a milk coagulum is provided. The coagulum is cut to provide particulate cheese curds and whey. The cheese curd is cooked while undergoing agitation. Thereafter, whey is drained from the cheese curd while the cheese curd is continuously agitated. The cheese curd is then cooled or dried sufficiently to maintain the cheese curd as separate particles. Agitation may be used during or immediately after the cooling or drying step to insure separation of the cheese particles. The cheese particles formed may form friable lumps but do not knit during storage. The cheese particles are then packed into relatively large containers holding from about 1,000 to about 2,500 pounds of cheese curd or may be bulk packed in rail cars or trucks.

Abstract: Novel polyesters prepared from a diol, a dicarboxylic acid or ester forming reactive derivative thereof and an aromatic amino acid, ester or alcohol are disclosed.

Abstract: In accordance with the invention, there are provided thermoplastic compositions comprising an admixture of:(a) polyphenylene ether resin;(b) polyester resin; and(c) a compatibilizer for (a) and (b) comprised of polycarbonate-polyester copolymer in an amount sufficient to compatiblize components (a) and (b).In preferred embodiments, the polycarbonate-polyester copolymer is present in an amount of at least 2%, preferably at least about 5% and more preferably from about 5% to about 25% by weight based on 100% by weight of (a) and (b). In addition, preferably, the polycarbonate component of said polycarbonate-polyester copolymer is present in an amount of at least 1%, preferably at least about 3%, and more preferably from about 3% to about 20% by weight based on 100% by weight of (a) and (b).

Abstract: Novel polyesters prepared from a diol, a dicarboxylic acid or ester forming reactive derivative thereof and an aromatic amino acid, ester or alcohol are disclosed.

Abstract: Substantially fat-free cheese slice products and methods for manufacturing such products, comprising less than about 1.67 weight percent fat.

Abstract: Copolymers are prepared by the interaction of a melt mix comprising a high molecular weight poly(alkylene arylate) resin with a high molecular weight polycarbonate or polyester carbonate and a catalyst, such as diphenyl phosphate. The copolymers are tough and are useful as molding compounds and are capable of maintaining dimensional stability at temperatures approaching their singale glass transition temperature. The copolymers are characterized by having substantially no content of polyester homopolymer and a ratio of arylate linkages to dihydric phenol arylate linkages of not substantially less than 20:1.