Abstract: Disclosed herein are dry blends used in the process of making extended cheese products with improved meltability and firmness profiles.

Abstract: Disclosed herein are dry blends used in the process of making extended cheese products with improved meltability and firmness profiles.

Abstract: Disclosed herein are extended cheese products, pre-filled cheese extender packages having dry blends used in the process of making extended cheese products, as well as methods of making extended cheese products.

Abstract: Disclosed herein are dry blends used in the process of making extended cheese products with improved meltability and firmness profiles.

Abstract: Disclosed herein are dry blends used in the process of making extended cheese products with improved meltability and firmness profiles.

Abstract: Disclosed herein are dry blends used in the process of making extended cheese products with improved meltability and firmness profiles.

Abstract: Disclosed herein are dry blends used in the process of making extended cheese products with improved meltability and firmness profiles.

Abstract: A device for separating water from debris and collecting rain water includes an upper portion and a lower portion. The upper portion includes an inlet and a structure for separating water from debris with surface tension and surface area. The lower portion is removably mounted to the upper portion and includes a first outlet configured to be fluidically coupled to a downspout and a second outlet configured to be fluidically coupled to a container for holding collected rain water. A rain water collection system including the device is also provided, as well as a method of using the device.

Abstract: Improved natural cheese-making processes are provided which permit substantial nutritional supplementation of the natural cheeses. Conventional cheese-making techniques involving curd formation, curd/whey separation, curd cooking, brining, and packaging are modified by addition of a suitable fortificant normally containing a mixture of vitamins and minerals. Fortificant addition can be carried out prior to or during cooking, as a part of the brining step, and/or during final packaging. Fortificant(s) are preferably added as aqueous dispersions or solutions, which can be directly added to liquid ingredients or sprayed on the curd or final cheese.