Abstract: A parking enforcement device can be secured to a surface adjacent to the area designated as NO PARKING. The enforcement device can include an elongated hollow body, a window provided to the tubular body, a battery, an internal frame assembly disposed inside of the elongated hollow body, and a camera disposed inside of the elongated hollow body. The internal frame assembly defines a cavity in which the battery is located. A camera support pole extends vertically upwards from the internal frame assembly. The camera is secured to the camera support pole and located vertically along the camera support pole such that the camera views outward through the window. A solar panel can be provided atop the parking enforcement device to recharge the battery.

Abstract: A wound stator for a dynamo-electric machine comprising a stator stack having a unitary cylindrical yoke and a plurality of circumferentially spaced, radially inward extending stator teeth defining stator slots therebetween. A winding is formed by a strand of wire forming turns around each stator tooth, each winding including a first lead end extending from a stator slot on a first side of a respective stator tooth and a second lead end extending from a stator slot on a second side of the respective stator tooth. An insulation system is provided including an insulating structure septum extending through each stator slot between windings located on two adjacent stator teeth, the turns of each winding located between a respective stator tooth and a first surface of the insulating structure septum engaged with the winding.

Abstract: A wound stator for a dynamo-electric machine comprising a stator stack having a unitary cylindrical yoke and a plurality of circumferentially spaced, radially inward extending stator teeth defining stator slots therebetween. A winding is formed by a strand of wire forming turns around each stator tooth, each winding including a first lead end extending from a stator slot on a first side of a respective stator tooth and a second lead end extending from a stator slot on a second side of the respective stator tooth. An insulation system is provided including an insulating structure septum extending through each stator slot between windings located on two adjacent stator teeth, the turns of each winding located between a respective stator tooth and a first surface of the insulating structure septum engaged with the winding.

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: The invention provides for the manufacture of cheese products enhanced with a natural, biogenerated flavoring system. The natural flavoring system described herein may be used with various types of cheese and dairy products. In one embodiment, the system may be used in the production of flavor enhanced fresh cheese or cream cheese. In another embodiment, the system may be used in the production of low-fat cheese products, such as low-fat cream cheese.

Abstract: A process for producing a flavored cheese that does not require curing or aging is provided. Using three specific flavor components (i.e., a “sulfury-cheddar” flavored component, a “creamy-buttery” flavored component, and a “cheesy” flavored component), a wide variety of flavored cheeses having desired flavor profiles and of various types can be prepared using a simple process that does not require a curing or aging step. Depending on the type of cheese desired, a mixture of at least one, and preferably at least two, of the flavor components is prepared. A non-coagulating amount of a cheese coagulate is added and sufficient water is removed, preferably by evaporation, to obtain the desired solids level, thereby forming the desired flavored cheese.

Abstract: A method for producing a cheese product directly from milk in a short period of time is provided. In the method, pasteurized milk is treated with lactic acid to provide an acidified milk product. The resulting acidified milk is then subjected to ultrafiltration (UF), and optionally diafiltration (DF), to form a UF retentate (or UF/DF retentate if diafiltration is used) which is concentrated by about a factor of about 4 to about 7 and which has a lactose concentration of about 2.5 to about 4.0 percent (UF retentate) or about 0.5 to about 2.5 percent (UF/DF retentate). After adding lactic acid and salt, the UF or UF/DF retentate is subject to an evaporation step to form a precheese. The resulting precheese has a total solid content of about 30 to about 70 percent. The precheese, with added flavorants and other additives (including, for example, emulsifying salts) is then subject to conventional cheese processing conditions in, for example, a laydown cooker.

Abstract: A two stage, on-demand, commercially-viable method for producing process cheese or process cheese-type products by the direct conversion of milk is provided. This method does not require fermentation, enzymatic treatment, and/or intermediate steps of forming and separating curds and whey. In the first stage, a powdered milk protein concentrate is form by ultrafiltering liquid milk, preferably skim milk, and then spray drying the concentrated ultrafiltered milk. The powdered milk protein concentrate, which is storage-stable, may be converted to process cheese or process cheese-type product immediately or may be stored for later conversion. The powdered milk protein concentrate can be used to produce fat-free, reduced-or low-fat, and/or full-fat cheeses having similar organoleptic properties to cheeses prepared from conventional curds and whey processes. The present two stage process is especially adapted for semi-continuous or continuous manufacture of process cheese-type products.

Abstract: To eliminate interference with digital broadband service created by bridge tapped connections in local loop distribution cables, a switch is associated with each broadband customer drop cable connection in the terminals along the length of each distribution cable. In one position, a switch connects the upstream portion of a metallic circuit to the downstream portion of the circuit. The switch also may connect the metallic circuit to an associated one of the connectors. This bridge tapped connection enables use of the metallic circuit for a subscriber drop connection through a downstream terminal. In a second position, a switch connects the upstream portion of the metallic circuit only to the connector associated with the switch in the local terminal. A drop cable for broadband service runs from the connector in the local terminal to a nearby subscriber premises.

Abstract: A method of removing the encapsulant matrix from a selected span of optical ribbon fiber to provide access to one or more selected optical fibers wherein a strip of adhesive tape having a plastic card element attached to one end thereof is placed on a support surface with an adhesive surface of the strip of tape facing upwardly. A selected span of optical ribbon fiber is placed across the exposed top surface of the strip of tape and across the plastic card element. A selected amount of glue is positioned beneath the span length of the optical ribbon fiber overlaying the plastic card element so as to bond the optical ribbon fiber to a portion thereof.

Abstract: A method of midspan or end entry accessing of one or more selected optical fibers carried by an optical ribbon fiber. The top and bottom surfaces of a first selected span of the optical ribbon fiber are friction abraded to initiate delamination of the bond between the optical fibers and the matrix encapsulant. The delamination is completed by applying a rolling force to the circumference of the first selected span, and the delamination is then propagated by introducing the first selected span into the bore of a die element and urging the die element along a relatively longer second selected span of the optical ribbon fiber. With the delamination completed, the tip of an elongated tool is inserted through the encapsulant within the second selected span and between one or more selected optical fibers and the remaining optical fibers within the optical ribbon fiber.

Abstract: A method of removing the encapsulant matrix from a selected span of optical ribbon fiber to provide access to one or more selected optical fibers wherein a strip of adhesive tape having a plastic card element attached to one end thereof is placed on a support surface with an adhesive surface of the strip of tape facing upwardly. A selected span of optical ribbon fiber is placed across the exposed top surface of the strip of tape and across the plastic card element. A selected amount of glue is positioned beneath the span length of the optical ribbon fiber overlaying the plastic card element so as to bond the optical ribbon fiber to a portion thereof.

Abstract: The present invention is directed to a method for making a high moisture, low-fat cheddar type cheese product from skim milk. The skim milk cheddar cheese product has from about 54% to about 58% moisture and less than 1% fat. The process parameters of the method are established to provide a skim milk cheddar cheese bulk product having uniform moisture and pH. In the method of the invention, skim milk is fermented, coagulated, cut into curd and whey, cooked, drained, washed and salted at particular times and pH's. The curd particles, having about 60% moisture, are then placed into 55 gallon drums and are pressed in cheddar cheese type pressing apparatus to remove moisture and provide a curd with about 60% moisture. A foraminous plate is then placed over the drum opening. The drum is inverted and the whey which is expelled from the curd by syneresis is drained for a period of from about 10 to about 24 hours until the curd has attained a pH of from about 4.9 to about 5.4.

Abstract: A high-solids pre-cheese for conversion into natural cheese is prepared by producing a retentate from milk, fermenting the retentate to a pH between about 4.8 and about 5.6 without coagulation, adding a milk clotting enzyme in a non-coagulating amount, evaporating moisture to a total solids content of more than about 55% to produce pre-cheese and holding the pre-cheese under curing conditions for conversion of at least about 65% kappa casein to para kappa casein. The milk clotting enzyme is preferably added immediately prior to evaporation. Evaporation is under highly turbulent conditions and product temperature in the evaporator preferably does not exceed 75.degree. F. After evaporation, the pre-cheese is preferably held for 3 to 14 days for the conversion of kappa casein to para kappa casein.

Abstract: High solids curd and cheese are produced by fermenting and evaporating a milk retentate. Preferably, moisture is evaporated under vacuum to 55 percent or more solids while the fermented retentate is spread on a drum surface. Curd is formed on the surface under quiescent conditions and is doctored off without substantial breakdown of curd structure. Salts such as sodium chloride may be added to the retentate to prevent coagulation during fermentation. A milk clotting enzyme may be added after fermentation and before evaporation in an amount insufficient to cause coagulation which is avoided prior to curd formation.