Abstract: A transport conveyor for workpieces, pallets, or workpiece carriers which includes a drive transmission that includes a traction coupling that interrupts the transfer of torque and driving force to the conveyor rollers, belt or the like upon an interruption in the movement of the workpieces, pallets or workpiece carriers on the conveyor. The transmission traction device includes contact-free couplings which can be integrated in the rollers or be mounted outside the drive path of the rollers. Because the couplings operate without physical contact, they are free from wear commonly incurred in the drive transmission as an incident to the interruption of workpiece movement.

Abstract: A transport conveyor for workpieces, pallets, or workpiece carriers which includes a drive transmission that includes a traction coupling that interrupts the transfer of torque and driving force to the conveyor rollers, belt or the like upon an interruption in the movement of the workpieces, pallets or workpiece carriers on the conveyor. The transmission traction device includes contact-free couplings which can be integrated in the rollers or be mounted outside the drive path of the rollers. Because the couplings operate without physical contact, they are free from wear commonly incurred in the drive transmission as an incident to the interruption of workpiece movement.

Abstract: A cheese which is natural, resists melting, includes a pH of between about 5.9 and about 6.35, is made in the absence of and includes no cheese culture, is packaged in block form and is sliceable with a knife without crumbling, and includes a nonlactose sweetener having a perceived sweetness at least 30% that of sucrose.

Abstract: A dried crisp cheese piece is disclosed in a first preferred form including a nonmelting cheese dried to its final moisture content by microwave energy. The nonmelting cheese generally includes a pH of greater than about 5.7. The final moisture content of the dried cheese piece is preferably between 2 and 8% by weight. The final dried cheese piece is unpuffed and requires no refrigeration. A process for making the dried cheese piece is also disclosed. The process essentially includes subjecting the nonmelting cheese having particular thickness dimensions to microwave energy to reduce the cheese piece from an initial moisture content to a final moisture content ranging from about 2% to 8%. The drying step can be practiced using forming pans to obtain finished products having various three dimensional shapes and configurations.

Abstract: A cheese which is natural, resists melting, includes a pH of between about 5.9 and about 6.35, is made in the absence of and includes no cheese culture, is packaged in block form and is sliceable with a knife without crumbling, and includes a nonlactose sweetener having a perceived sweetness at least 30% that of sucrose. Methods for making the sweetened cheese preferably in the absence of cheese culture are also disclosed.