Abstract: The present invention is directed to processes for making blocks of cheese having reduced moisture variability using controlled cooling of cheese curd to form the final cheese blocks.

Abstract: Dairy compositions are provided having a high pH, of about 4.8 to about 6.2, comprising desirable probiotic cultures as well as an anti-microbial system for inhibiting undesirable pathogenic and/or spoilage microbial growth without significantly reducing the beneficial effect of the probiotic cultures.

Abstract: A lightweight fiber reinforced thermoplastic composite having an improved combination of flexural, impact, and heat distortion characteristics. The composite generally comprises a fiber reinforced thermoplastic core containing reinforcing fibers bonded together with a first thermoplastic resin in which the core has a first surface and a second surface and at least one first skin applied to the first surface. The first skin comprises one or more bi-directional continuous fiber tapes having a plurality of continuous fibers bonded together with one or more thermoplastic resins. The fibers in each first skin are arranged in a first principal direction and a second principal direction, with the fibers in each direction being aligned in a unidirectional orientation within the skin.

Abstract: The present invention is directed to process cheese type products prepared with calcium-reduced ingredients but without emulsifying salts and methods of producing such process cheese type products without emulsifying salts. The process cheeses of the present invention are advantageously resistant to separation during heating and retain desirable organoleptic properties, such as texture, without using emulsifying salts. The process cheeses of the present invention are also lower in sodium than conventional produces cheese products.

Abstract: Disclosed herein is a polymer blend comprising a first polycarbonate comprising a first structural unit derived from a 2-aryl-3,3-bis(4-hydroxyaryl)phthalimidine and a second structural unit derived from a dihydroxy aromatic compound, wherein the second structural unit is not identical to the first structural unit, and a second polycarbonate comprising a structural unit derived from a dihydroxy aromatic compound, wherein the polymer blend has a glass transition temperature of 155 to 200° C.; and wherein a test auricle having a thickness of 3.2 mm and molded from the blend has a haze of less than or equal to 3.0 measured in accordance with ASTM D1003-00. A method of making the polymer blend, and articles prepared from the blend, are also disclosed.

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: The present invention provides a method of preparing a solid milk product having a moisture level of less than about 40 percent and a fat/protein ratio of less than about 2.5, and preferably a moisture level of about 10 to about 30 percent and a fat/protein ratio of less than about 2. More preferably, the solid milk product has a fat/protein ratio of about 0.5 to about 1.5 and, even more preferably, about 1 to about 1.2. The present solid milk product is a high solids, low moisture, high-protein, shelf-stable milk product which is solid at ambient temperatures. Solid milk products containing solid ingredients (e.g., cereals, grains, cookies, trail mix, dried fruits, nuts, and mixtures thereof) may also be prepared.

Abstract: The present invention provides a method of preparing a solid milk product having a moisture level of less than about 40 percent and a fat/protein ratio of less than about 2.5, and preferably a moisture level of about 10 to about 30 percent and a fat/protein ratio of less than about 2. More preferably, the solid milk product has a fat/protein ratio of about 0.5 to about 1.5 and, even more preferably, about 1 to about 1.2. The present solid milk product is a high solids, low moisture, high-protein, shelf-stable milk product which is solid at ambient temperatures. Solid milk products containing solid ingredients (e.g., cereals, grains, cookies, trail mix, dried fruits, nuts, and mixtures thereof) may also be prepared.

Abstract: In a process for producing PCCD polyester of the formula by reacting a starting CHDM and a starting DMCD in the presence of a catalyst to produce an aliphatic alcohol and an acid interchange oligomer and forming a low viscosity PCCD, and reacting the intermediate PCCD by solid state polymerization for increasing the molecular weight of to form a PCCD having melting temperature of about 225 to about 234 degrees Centigrade and a viscosity from about 2,000 to about 20,000 poise.