Abstract: A new cheese and its unique method for manufacturing, wherein dry whole milk is the primary ingredient. In the process, and when the milk reaches a ph of approximately 6, salt and tri-potassium phosphate are added to the mixture. The dry mixture can then be shipped or stored until further processing. Then, heated water is added to the mixture, and mixed within a steam jacket, until such time as it forms a thick homogenous mass, and it is then packaged as a whole milk cheese product.

Abstract: Butter oil (anhydrous milk fat) is used as appropriate carrier of carotenal solution, formed of Excelcolor, for use as a colorant in food products.

Abstract: Butter oil (anhydrous milk fat) is used as appropriate carrier of carotenal solution, formed of Excelcolor, for use as a colorant in food products.

Abstract: The cheese manufacturing process of this invention includes separating milk into skim milk and cream fractions, coagulating the the skim milk fraction at high temperature (120.degree.-190.degree. F.) to produce curds, and combining the curds with the cream fraction. The curds are preferably separated from whey and dehydrated prior to being combined with the cream. The fat content of the cream is increased before it is mixed with the curds. Cultured milk is added to the cream-curd mixture to regulate the moisture content of the resulting process cheese.

Abstract: A low sodium, low monosodium glutamate soy hydrolysate is prepared from a soy material, as for instance, soy flour, soy meal or soy grits by hydrolyzing the soy material with a protease enzyme in water. The hydrolysis is conducted in the absence of the addition of either acid or base at a temperature of about 90.degree. for 2 hours. After deactivating the enzyme and dewatering the mixture the resulting hydrolysate contains from about 45 to about 55 weight percent of enzymatic hydrolyzed soy based protein, from about 1 to about 3 weight percent fat, from about 5 to about 9 weight percent ash, from about 2 to about 8 weight percent water, from about 32 to about 36 weight percent carbohydrate, and less than 0.1 weight percent sodium.

Abstract: A milk protein hydrolysate is prepared from acid precipitated casein by treating the casein with either a Milezyme AFP enzyme or Neutrase enzyme in the presence of an alkali such as sodium or potassium hydroxide. The resulting milk protein hydrolysate exhibits flavor and emulsifying characteristics differing from the enzymatically treated casein.

Abstract: A hydrolyzed protein based on casein is prepared utilizing a process wherein casein as a solid is treated with sodium or potassium hydroxide in the presence of a limited amount of water. The amount of water utilized is insufficient to solubilize the casein such that at all times the casein and/or the hydrolyzed protein produced therefrom is present as a solid in an appropriate reaction vessel. The hydrolyzed protein is used as an additive to certain flesh containing food items as for instance seafood type products.

Abstract: A process and a composition used in preparing canned tuna fish which results in the canned tuna having improved product characteristics. Casein is treated with alkali metal hydroxide and a quantity of water. The treated casein is placed in a sealable container with a quantity of untreated tuna fish flesh. After sealing the container the container is heat treated at a temperature to react the treated casein with the tuna flesh and to prevent spoilage of the flesh, the temperature of treatment being governed by that required to prevent spoilage of the flesh. The sealed container, upon cooling, can be stored and the tuna fish utilized in a normal manner upon opening the container.