Abstract: A method and apparatus for applying a material to food products in a high speed packaging line at a controlled rate in compliance with applicable food-handling equipment standards, preferably in a liquid spray, without immersion, wherein the rate of application is sufficient for efficacy of the material without resulting in transfer of unacceptable quantities of the material or carrier to adjacent line components. The invention is particularly useful for spray application of a liquid antimycotic agent to cheese chunks, at a regulated rate that provides a sufficient surface concentration to inhibit mold growth on the surfaces of the cheese chunks after extended periods of exposure to ambient air, without unacceptable transfer of residue to adjacent components in the packaging line. The invention is preferably employed in application of natamycin to cheese chunks wherein a disk spray system applies a suspension of natamycin in an aqueous saline solution.

Abstract: The present invention is directed to an improved process of producing natural mozzarella cheese. The process starts with a liquid dairy substrate that is cultured and coagulated. The resulting curd is cut and salted. The resulting curd (i.e., base curd) may be frozen or refrigerated and stored until needed. Once needed, the stored base curd is ground and treated in a blender where it is partially standardized to form a “partially standardized base curd.” The partially standardized base curd is then cooked in a cooker or cooker/stretcher (preferably in a lay-down cooker) where standardization is completed by the addition of a cultured or uncultured skim milk retentate. No emulsifying salts are used in the cooker/stretcher. The cheese mass is then rapidly cooled to produce the mozzarella cheese. The conventional brine cooling step normally used in mozzarella cheese production is not used in the present invention.

Abstract: The present invention is directed to an improved process of producing natural mozzarella cheese. The process starts with a liquid dairy substrate that is cultured and coagulated. The resulting curd is cut and salted. The resulting curd (i.e., base curd) may be frozen or refrigerated and stored until needed. Once needed, the stored base curd is ground and treated in a blender where it is partially standardized to form a “partially standardized base curd.” The partially standardized base curd is then cooked in a cooker or cooker/stretcher (preferably in a lay-down cooker) where standardization is completed by the addition of a cultured or uncultured skim milk retentate. No emulsifying salts are used in the cooker/stretcher. The cheese mass is then rapidly cooled to produce the mozzarella cheese. The conventional brine cooling step normally used in mozzarella cheese production is not used in the present invention.