Abstract: A sledge hockey device including a seat portion and an undercarriage portion that includes a pair of elongate blade support portions each having a first upper contact surface region, provided for communicating with a second lower contact surface region of a transverse support portion. A pair of transverse support portions are provided. The first upper and second lower contact surface regions also include a plurality of complementary engagement formations to provide a positive engagement and lateral indexing between the elongate blade support portions and the transverse support portions. The elongate blade support portions and the transverse support portions are maintained in engagement by a plurality of coupling members.

Abstract: A sledge hockey device comprises a seat portion and an undercarriage portion. The undercarriage portion includes a pair of elongate blade support portions. Each elongate blade support portion has a first upper contact surface region, and a pair of transverse support portions, while each transverse support portions has a second lower contact surface region. The first upper and second lower contact surface regions being provided with a plurality of complementary engagement formations to provide a positive engagement between the elongate blade support portions and the transverse support portions and a plurality of coupling members for coupling the elongate blade support portions with the transverse support portions.

Abstract: A process for preserving baked goods takes advantage of the discovery that a form of modified whey characterized by a calcium content of at least 3%, protein content of from 10 to 20%, and a phospholipid content of at least 2%, has high antimicrobial activity, particularly, antimycotic activity. Baked flour-containing foods are formulated to contain sufficient amounts of the modified whey to provide a desired antimicrobial activity, e.g., from about 2 to about 10% of the modified whey will improve the stability of baked goods having moisture contents as high as 50%.

Abstract: A process for preparing yogurt takes advantage of the discovery that a form of modified whey characterized by a calcium content of at least 3%, protein content of from 10 to 20%, and a phospholipid content of at least 2%, has the ability to impart a creamy texture to yogurt while increasing its calcium content, Preferred products have calcium contents such that each serving contains from about 25 to about 50% of the Daily Value figure of 1000 mg per day.

Abstract: A modified whey protein isolate having the ability to fully replace egg whites in many food applications requiring foaming is prepared by a process which involves heat treating to obtain a unique balance of overrun and foam stability properties. The process entails heating an aqueous solution of whey protein isolate at from 70 to 85° C., and can include holding ath this temperature and pH adjustment prior to heating to obtain the desired properties. Food mixes employing the modified whey protein isolate and processes for making food products employing the modified whey protein isolate are also provided.

Abstract: A modified whey protein isolate having the ability to fully replace egg whites in many food applications requiring foaming is prepared by a process which involves heat treating to obtain a unique balance of overrun and foam stability properties. The process entails heating an aqueous solution of whey protein isolate at from 70° C. to 85° C., and can include holding at this temperature and pH adjustment prior to heating to obtain the desired properties. Food mixes employing the modified whey protein isolate and processes for making food products employing the modified whey protein isolate are also provided.