Abstract: Administration of various deferred award instrument plan and asset account programs that can effectively provide economically efficient benefits by assisting an Employer in the identification of appropriate employees, and through the use of a novel modeling method and apparatus to implement a deferred award instrument program through a novel employee welfare benefit/deferred compensation/EWB/OPEB asset account maintenance plan that permits the employees to benefit from their deferred award incentive program (such as stock options, Long Term Incentive Plans, deferred compensation, EWB/OPEB, life insurance benefits), while having a minimal financial impact on the Employer.

Abstract: The present invention is directed to the administration of various deferred compensation LTIP and asset account programs that can effectively reduce an individual's income or estate tax by assisting a company in the identification of appropriate employees, and through the use of a novel modeling method and apparatus to implement a deferred compensation program through a novel asset account maintenance plan that permits the employees to benefit from their deferred compensation (such as stock options, Long Term Incentive Plans, deferred compensation or life insurance benefits—“THE UNIQUE SQLUTION®”), while having a minimal financial impact on the company.

Abstract: Methods of making novel cheese curds and cheese products comprise the steps of providing a fluid milk protein source containing casein; mixing a milk coagulating enzyme into the fluid milk protein source; allowing the milk coagulating enzyme to react with the casein for a time sufficient for the fluid milk protein source to form coagulum while at a pH of 5.6 or above; heating the coagulum containing the enzyme treated casein to a temperature of at least 135° F., more preferably at least 150° F., while the fluid milk protein source is at a pH of 5.6 or above, for a time sufficient to cause syneresis of the coagulum and to form curds; and separating the curds from liquid remaining from the curd formation. In another embodiment, the milk coagulating enzyme is allowed to react with the casein for at least three hours while at a temperature at which a coagulum does not form; after which the fluid milk protein source containing the enzyme treated casein is heated to at least 135° F.

Abstract: A method of making cheese curds includes the steps of: providing milk containing casein and having a solids content of between about 7% and about 25%; adjusting the pH of the milk to between about 5.8 and about 6.4; mixing a milk coagulating enzyme into the milk in a cheese making vat; allowing the milk coagulating enzyme to react with the casein for a time sufficient to cause a coagulum to form in the cheese making vat; cutting the coagulum while in the cheese making vat, said cutting occurring not more than 10 minutes after the milk coagulating enzyme is mixed with the milk; heating the cut coagulum in the cheese making vat to a temperature of at least 135° F. for a time sufficient to cause syneresis and the coagulum to form curds, the heating occurring over a period of not greater than 15 minutes; and separating the curds from whey resulting from the curd formation process. The curds may be mixed with additional ingredients to make cheese products, including processed cheese.