Abstract: An anti-caking agent and methods of manufacture and use comprising a free-flowing powder blend comprising an absorbent powder material and a base liquid. The anti-caking agent is manufactured by providing an absorbent powder material, agitating the absorbent powder material and applying a base liquid while continuously agitating. A method of using the inventive anti-caking agent comprises providing a divided food product and applying to the divided food product an anti-caking agent comprising a free-flowing blend comprising an absorbent powder material and a base liquid.

Abstract: A process improves the quality of recombined curd, milled cheese curds and/or cheese components by reducing voids and apparent lines of fracture in the recombined cheese, without the necessity of adding such volumes or types of materials into the product as would affect other aspects of quality such as taste. The process comprises combining segments of curds or cheese with a selected quantity of transglutaminase that coats surfaces of curd or cheese segments to be combined. The curds may be milled cheese curds, and may be taken directly off-line in the manufacturing process 9 with or without cooling), and then combined with the transglutaminase, then fed into a form. The segments with the transglutaminase are stored at a temperature (and pressure) and for a time sufficient to fuse, bond, lessen, repair or reverse the apparent lines and voids between interfaces where the segments are in contact with each other.

Abstract: A process improves the quality of recombined curd, milled cheese curds and/or cheese components by reducing voids and apparent lines of fracture in the recombined cheese, without the necessity of adding such volumes or types of materials into the product as would affect other aspects of quality such as taste. The process comprises combining segments of curds or cheese with a selected quantity of transglutaminase that coats surfaces of curd or cheese segments to be combined. The curds may be milled cheese curds, and may be taken directly off-line in the manufacturing process 9 with or without cooling), and then combined with the transglutaminase, then fed into a form. The segments with the transglutaminase are stored at a temperature (and pressure) and for a time sufficient to fuse, bond, lessen, repair or reverse the apparent lines and voids between interfaces where the segments are in contact with each other.

Abstract: A stabilization process produces an ice cream type product containing alcohol greater than ½ of 1% by volume wherein a stabilizing blend is added into the product allowing the possibility of mixing ethyl alcohol and/or ethyl alcohol based flavoring systems with ice cream mix, prior to freezing, to produce an ethyl alcohol based frozen ice cream type product wherein the ethyl alcohol and/or ethyl alcohol based flavoring system(s) become(s) a homogeneous part of the whole which does not separate, break down or melt the product. In addition, the ice cream type product may be maintained in a solid state without such melting, denaturing or breakdown for as much as one year or longer and, even if refrozen after partial thawing, there is little adverse effect on the preferred taste or texture profiles.

Abstract: An aqueous-based film-forming composition for use on wall surfaces for inhibiting growth of mold and fungus in food processing facilities, particularly facilities for processing dairy products such as cheese. The formulation includes, as significant components, cellulose gum in a range of from 2% to 5% by weight, potassium sorbate in a range of from 1% to 2% by weight, acetic acid (glacial) in an amount of from 0.1% to 0.5% by weight, balance water.

Abstract: An aqueous-based film-forming composition for use on wall surfaces for inhibiting growth of mold and fungus in food processing facilities, particularly facilities for processing dairy products such as cheese. The formulation includes, as significant components, cellulose gum in a range of from 2% to 5% by weight, potassium sorbate in a range of from 1% to 2% by weight, acetic acid (glacial) in an amount of from 0.1% to 0.5% by weight, balance water.

Abstract: Essentially dust-free powdered anti-caking agent for foodstuffs is produced by agglomerating particulate material in an airborne fraction of suspended powdered cellulose dust associated with the agitation of powdered cellulose in an enclosed space by contacting the airborne fraction of suspended powdered cellulose particles with a finely divided spray of a dilute aqueous solution of low viscosity cellulose gum and mixing to uniformity.

Abstract: Cheese is prepared from milk which has been delactosed and dewatered by a process involving standardizing fluid whole milk, molecular sieving the standardized milk to substantially separate and remove lactose and water soluble minerals from the milk to render the milk substantially sugar-free, at least partially dewatering the substantially sugar-free milk to substantially the water content desired in a finished cheese, adding a curd foaming agent to produce curd, subjecting the resultant curd to conventional manipulation without substantial syneresis to produce cheese, and molding the resulting cheese to form.