Abstract: A display system for sensing a finger of a user applied to the display system includes a display panel; a sensor for sensing the finger; a sensing light source configured to emit a first light having a first wavelength W1; and a reflective polarizer disposed between the display panel and the sensor. For a substantially normally incident light, an optical transmittance of the reflective polarizer versus wavelength for a first polarization state has a band edge such that for a first wavelength range extending from a smaller wavelength L1 to a greater wavelength L2 and including W1, where 30 nm?L2?L1?50 nm and L1 is greater than and within about 20 nm of a wavelength L3 corresponding to an optical transmittance of about 50% along the band edge, the optical transmittance has an average of greater than about 75%.

Abstract: A natural cheese analog is produced by coagulating a cheese-like curd from a mixture of conditioned liquid cheese whey and a dry casein material to form a substantially fat-free cheese analog. The fat-free cheese analog is comminuted; further processed by adding a selected fat, preferably in the form of vegetable oils, and adding emulsifiers and other ingredients; and then heated to a temperature in the range of 155.degree.-205.degree. F. until it forms a fluent mass which is subsequently cast into any desired shape. The resultant product is a process cheese analog having any desired flavor, texture and fat content.

Abstract: A natural cheese analog which closely resembles natural cheese is prepared by adding a dry casein product and calcium hydroxide to whey to form a mixture containing dissolved casein and having a pH between 6.8 and 7.3, acidifying the mixture, adding a coagulating enzyme to the acidified mixture, holding the mixture under conditions to form a continuous coagulum, cutting the continuous coagulum to form curd particles, heating the curd particles to expel whey, separating whey from the curd particles and processing the curd particles by conventional cheese making methods to obtain a natural cheese analog. Fat may be added to the mixture of casein product and whey to produce a fat-containing cheese analog.