Abstract: A method of preparing a tobacco material for use in a smokeless tobacco product is provided, the method including receiving a tobacco material, wherein the tobacco material has not been subjected to a fermentation process, blending the tobacco material with the final moist snuff product ingredients to form a tobacco composition having a moisture content of at least about 50%, packaging the tobacco composition in a final product packaging such that after a fermentation period of 7 to 28 days within the final product packaging the product is ready for direct sale and consumption.

Abstract: A method of preparing a tobacco material for use in a smokeless tobacco product is provided, the method including receiving a tobacco material, wherein the tobacco material has not been subjected to a fermentation process, blending the tobacco material with the final moist snuff product ingredients to form a tobacco composition having a moisture content of at least about 50%, packaging the tobacco composition in a final product packaging such that after a fermentation period of 7 to 28 days within the final product packaging the product is ready for direct sale and consumption.

Abstract: Compositions for removing scale and/or inhibiting formation thereof include an alkaline agent, a primary scale inhibitor, a secondary scale inhibitor and a solvent. The primary scale inhibitor may include phosphonic acid, salts of phosphonic acids and combinations thereof. Suitable secondary scale inhibitor may include aminocarboxylic acids, salts of aminocarboxylic acids, carboxylic acids, salts of carboxylic acids, polycarboxylic acids, salts of polycarboxylic acids, gluconic acids, salts of gluconic acids, steroids, tetrapyrrols, ionophores, 2,2?-bipyridine, dimercaptopropanol, ortho-phenanthroline and combinations thereof. The compositions may be prepared as a stable concentrates that have pH values greater than or equal to 11. The compositions may also be prepared on site as a use solution. Methods of using the compositions to extend system operating times and to remove scale from and/or inhibit formation of scale on an article are also disclosed.

Abstract: An pasta filata method of making cheeses that is capable of producing traditional hard and semi-hard cheeses of the Swiss and Baby Swiss varieties is described. Pursuant to the method, cheese milk at between 84.degree. F.-96.degree. F. and 0%-4% milk fat is inoculated with a bacterial culture appropriate to the variety of cheese being made. A milk coagulant is added to the cheese milk to form curd, which is cut. The temperature of the curd and whey mixture is raised a total of between 0.degree. F.-18.degree. F. over a period of time ranging from 20 minutes to 60 minutes. A portion of whey is removed from the curd. When the pH of the curd and whey mixture drops to between pH 5.80-6.20 the remaining whey is removed and the pH of the curd is allowed to drop to between pH 5.10-5.30. The curd is washed with fresh water at 45.degree. F.-75.degree. F. and dry-salted. The curd is fed into a pasta filata cheeses mixer/molder and cooked under hot water, thereby raising the temperature of the curd to between 120.degree.

Abstract: A natural cheese having at least 210 milligrams of calcium per 28 grams of said natural cheese. The calcium enriched natural cheese comprising: a calcium material suspended in a natural cheese by dispersing the calcium material generally throughout a cheese milk and processing the cheese milk into a natural cheese. The natural cheese has at least 0.0075 grams of calcium material per each gram of natural cheese. The method of producing a predetermined natural cheese enriched with a dispersible calcium material includes the steps of adding the calcium material to a predetermined processing liquid to form a slurry, agitating the slurry for a predetermined period of time, dispersing the slurry in a cheese milk prior to setting the cheese milk, and completing a cheese manufacturing process.