Abstract: A process and apparatus are provided for preparing a fat free cream cheese product which approximates the flavor and consistency of traditional full fat cream cheese. According to the process of the invention, a pasteurized mixture comprising skim milk fortified with caseinate is inoculated with a bacterial starter culture containing acid-producing and flavor-producing organisms and fermented at a temperature ranging between about 68.degree. F. and about 110.degree. F. until the mixture reaches a pH 4.7 and 5.0. Thereafter, the fermented mixture is cooled to 40.degree. F. and held at that temperature for a period ranging between about 24 and about 96 hours. The resulting mixture is then blended with dry cottage cheese curd or cultured skim milk curd and an emulsifying salt and allowed to set quiescently for a period ranging between 15 and 60 minutes. The mixture is subjected to a first heating step to a temperature between 130.degree. F. and 160.degree. F.

Abstract: A received signal is sampled and a mean is calculated. A zero crossing sample is then located and used to locate a starting sample and the samples are read from that point forward, using sampling intervals and mean crossings, to decode the bit stream. Alternatively, first and second derivatives of the signal are calculated. A sign (.+-.) of the first derivative sample at the first zero crossing of the second derivative is used to determine the sign of a sample. The second derivative of the signal is then read, using sampling intervals and the sign of the first derivative, to decode the bit stream. In another alternative, samples are used to calculate a rolling average of the samples. The rolling average of the sample is compared to the sample to determine the logic value of the sample based upon whether the sample is above or below the rolling average.

Abstract: A process and apparatus are provided for preparing a low fat or fat free cream cheese which approximates the flavor and consistency of traditional full fat cream cheese. According to the process of the invention, a pasteurized mixture comprising skim milk fortified with nonfat dry milk is inoculated with a bacterial starter culture containing acid-producing and flavor-producing organisms. The inoculated mixture is then fermented at a temperature ranging between about 68.degree. F. and about 110.degree. F. until the mixture reaches a pH 4.5 and 5.5. Thereafter, the fermented mixture is cooled to 40.degree. F. and held at that temperature for a period ranging between about 48 and about 96 hours. The resulting mixture is then blended with dry cottage cheese curd or cultured skim milk curd, a stabilizing hydrocolloid and other dried ingredients. The resulting fat free cream cheese product has a water content ranging between about 70% wt. and 77% wt., a pH level ranging between about 4.7 and about 5.

Abstract: A reusable anchor apparatus removably securable to a panel. The reusable anchor apparatus includes a housing having an inner end, an outer end, a longitudinal axis extending therebetween, and a restraining member preventing insertion of the housing completely through the panel. The reusable anchor further includes a first finger pivotally coupled to the inner end of the housing, a second finger pivotally coupled to the inner end of the housing, opposing the first finger, and a plunger for moving the first finger and the second finger between a retracted position in which the fingers extend substantially parallel to the longitudinal axis, and an extended position in which the first finger and the second finger are substantially upright with respect to the longitudinal axis in opposing directions.

Abstract: A process for the manufacture of cheese is provided in which milk is acidified, heat treated, cooled and inoculated with an acid producing starter culture. Fermentation is then allowed to proceed until an acid coagulum is formed. The coagulum is cut, cooked to the desired firmness, and further processed by adding cream dressing or press or cheddaring. The initial acidification step will be unnecessary if a supply of milk with a sufficiently low pH is obtained.

Abstract: An enhancement of cheese yield and quality through a combination of direct acidification and starter cultures is obtained by preconditioning cold, raw milk by lowering the pH and heat treating. Then the milk is cooled and post-acidified prior to inoculating with starter culture.

Abstract: An internal combustion engine is coupled with an unrelated transmission utilizing a connector plate disposed between a powered flywheel related to the engine and a transmission flywheel which is related to the transmission assembly. An annular disc is utilized to connect a housing of the flywheel to a housing of the transmission assembly.

Abstract: This is a novel process for the preparation of m-phenoxybenzaldehyde, a useful and valuable intermediate for the synthesis of pyrethroid type pesticides. The process comprises halogenation of m-phenoxytoluene on the side chain, in an inert solvent and in the presence of free radical initiators or strong light to a mixture of the corresponding mono and dihalo derivatives, and conversion of the mixture to m-phenoxybenzaldehyde by a Sommelet-type reaction.

Abstract: Process for recovering boric acid from a sodium borate-mineral acid reaction product mixture by use of a diluted monohydric alcohol having 6 to 12 carbon atoms.