Abstract: The methods and products disclosed herein relate to high solids concentrated dairy liquids that remain retort and shelf stable for an extended shelf life at ambient conditions with substantially no negative flavor notes typically found in the prior retorted dairy liquids. In one aspect, the stable concentrated dairy liquids have up to about 50 percent total solids, and in some approaches, between about 38 and about 50 percent total solids. In another aspect, the high solids concentrated dairy liquids may also include increased levels of sugar relative to the dairy solids and/or increased levels of sugar relative to the protein and fat to aid in achieving stability.

Abstract: The invention relates to a framed art hanging system for hanging pictures and other similar items such as art, photos, diplomas, posters, paintings and framed sports memorabilia on walls. The system allows the installer of a framed picture to easily hang the picture utilizing the combination of a magnetic connection and a mechanical connection. The magnetic connection is achieved by utilizing a magnet, preferably adhered to a plate which is attached to either the back of the picture frame or to the wall and a metal plate which is magnetically attracted to the magnet, the metal plate being placed on the other location (either the back of the picture frame or to the wall). Three example ways to achieve a mechanical connection are described. The first way is to place an abrasive coating on either the frame plate or the magnet plate and a deformable substance coating on the other. The second way is to combine fins and grooves, one being placed on the frame plate and the other being placed on the magnet plate.

Abstract: The invention relates to a framed art hanging system for hanging pictures and other similar items such as art, photos, diplomas, posters, paintings and framed sports memorabilia on walls. The system allows the installer of a framed picture to easily hang the picture utilizing the combination of a magnetic connection and a mechanical connection. The magnetic connection is achieved by utilizing a magnet, preferably adhered to a plate which is attached to either the back of the picture frame or to the wall and a metal plate which is magnetically attracted to the magnet, the metal plate being placed on the other location (either the back of the picture frame or to the wall). Three example ways to achieve a mechanical connection are described. The first way is to place an abrasive coating on either the frame plate or the magnet plate and a deformable substance coating on the other. The second way is to combine fins and grooves, one being placed on the frame plate and the other being placed on the magnet plate.

Abstract: The invention relates to a framed art hanging system for hanging pictures and other similar items such as art, photos, diplomas, posters, paintings and framed sports memorabilia on walls. The system allows the installer of a framed picture to easily hang the picture utilizing the combination of a magnetic connection and a mechanical connection. The magnetic connection is achieved by utilizing a magnet, preferably adhered to a plate which is attached to either the back of the picture frame or to the wall and a metal plate which is magnetically attracted to the magnet, the metal plate being placed on the other location (either the back of the picture frame or to the wall). Three example ways to achieve a mechanical connection are described. The first way is to place an abrasive coating on either the frame plate or the magnet plate and a deformable substance coating on the other. The second way is to combine fins and grooves, one being placed on the frame plate and the other being placed on the magnet plate.

Abstract: The methods and products disclosed herein relate to high solids concentrated dairy liquids that remain retort and shelf stable for an extended shelf life at ambient conditions with substantially no negative flavor notes typically found in the prior retorted dairy liquids. In one aspect, the stable concentrated dairy liquids have up to about 50 percent total solids, and in some approaches, between about 38 and about 50 percent total solids. In another aspect, the high solids concentrated dairy liquids may also include increased levels of sugar relative to the dairy solids and/or increased levels of sugar relative to the protein and fat to aid in achieving stability.

Abstract: A method of intensifying the flavor of coffee extract is set forth in which coffee extract is heated at a temperature and for a time sufficient to intensify the flavor of the coffee. The heated coffee extract is cooled and preferably dried to produce a soluble coffee product having intensified flavor. The flavor intensity of soluble coffee can be increased without deleteriously altering coffee flavor.

Abstract: A method of intensifying the flavor of coffee extract is disclosed in which coffee extract is heated at a temperature and for a time sufficient to intensify the flavor of the coffee. The heated coffee extract is cooled and preferably dried to produce a soluble coffee product having intensified flavor. The flavor intensity of soluble coffee can be increased without deleteriously altering coffee flavor.

Abstract: A method of intensifying the flavor of soluble coffee. Soluble coffee is heated at a temperature and for a time sufficient to intensify the flavor of the coffee without causing carbohydrate pyrolysis characterized by evolution of carbon dioxide. The heated coffee is cooled to produce a soluble coffee product having intensified flavor. The flavor intensity of soluble coffee can be increased without deleteriously altering coffee flavor by heating the coffee at a temperature under conditions that do not cause carbohydrate pyrolysis characterized by generation of carbon dioxide.

Abstract: In the method of the invention, a cream cheese product is provided at a temperature of from about 160.degree. F. to about 170.degree. F. The cream cheese is loaded into rectangular brick type packages. The cream cheese is then cooled to less than about 100.degree. F. in a period of less than about 2 hours. The cream cheese is then further cooled to a temperature of from about 45.degree. F. to about 50.degree. F. in less than about 48 hours.