Abstract: Microfiltration of skim milk is carried out in combination with in-process pH reduction to provide a retentate useful for cheese making which is concentrated to a concentration factor of 7× to 12× and contains a ratio of calcium to total protein which is desired for the cheese, and a permeate which contains 40 to 80% of the whey protein of the skim milk being processed which is highly functional and typically contains little or no casein. Mozzarella cheese is made by admixing the retentate with milkfat, forming a homogenous cheesemilk, adding acidulant and/or starter culture, adding rennet, cubing, heating, draining drainable whey and forming the final cheese.

Abstract: A method of making processed mozzarella cheese that does not require any aging or refrigeration during storage is disclosed herein. This is accomplished by dicing cheese curd, adding emulsifier, and thermomechanically treating in an extruder to stretch and cook the curd. Fresh processed mozzarella cheese having functionality similar to the aged mozzarella cheese is achieved by addition of emulsifier to soften casein and inputting sufficient mechanical energy to establish the appropriate fibrous structure. Longer shelf-life and storage without refrigeration is achieved by application of suitable time-temperature combination to inactivate proteolytic enzymes and microorganisms.

Abstract: A continuous process and apparatus for making bread and bread-like products using supercritical fluid extrusion are disclosed. The process is carried out in a dough mixer and extruder into which supercritical CO.sub.2 is injected to provide proofing of the product. Rising of the dough is produced by a combination of hydrodynamic expansion of air bubbles and diffusion of CO.sub.2 into said bubbles as the dough is extruded through an exit die, without the need for yeast. A filler material may be introduced into the core of the extruded product by a coextruder located within the extruder, to provide a continuous process for producing a coextruded filled product consisting of a fully cooked cereal-based outer core filled with a pumpable filling injected into the hollow center of the product. Also, controlled acid hydrolysis of the starches in the dough may be used to produce reducing sugars that add desirable flavor to the final product.

Abstract: A supercritical fluid such as CO.sub.2 is injected under pressure into a fully cooked dough in an extruder. The dough is prepared and after being preconditioning with water and steam, is supplied to an extruder/cooker where it is subjected to high cooking temperatures, which may be on the order of 120.degree. C. The cooked dough is conveyed through an optional steam vent section and is cooled to a temperature of usually less than 100.degree. C. to prevent puffing of the extruded product by the conversion of water to steam. Supercritical CO.sub.2 is injected into the cooked and cooled dough, and under the pressure conditions existing in the extruder, the CO.sub.2 dissolves into the water phase of the dough. Since the conditions within the extruder are either subcritical or near-critical, various flavors, colorants, or other materials soluble in and carried by the supercritical CO.sub.2 are deposited and mixed into the dough before exiting the extruder. The dissolved CO.sub.

Abstract: Disclosed herein is an accelerated method of achieving a desired moisture content or water activity in a standard sample of biomaterial comprising the steps of (a) placing the sample in the headspace of an equilibration chamber; (b) establishing in the headspace an atmosphere of 100% or approximately 0% relative humidity; (c) exposing the sample in the headspace to the atmosphere for a predetermined length of time to achieve the desired moisture content or water activity, this length of time having been predetermined by the use of a previously prepared curve which has been prepared using corresponding samples under the same conditions in the same equilibration chamber; and (d) removing the sample from the chamber at the conclusion of the predetermined length of time when the sample has not reached an equilibrium with the humidity in the atmosphere in the chamber. Apparatus for practicing the method is also disclosed.

Abstract: An apparatus and method for continuously measuring the coagulation, gelation, denaturation or other related phase transition process of food components and related biomaterials utilizing a single sample by sensing the force generated by the sample during the coagulation, gelation, denaturation or other related phase transition process thereof. A force sensing device including a sample engaging probe is provided. As the phase transition of the sample progresses, the increasing solid phase of the gelled matrix surrounds the probe and results in a continuous increase in the pressure exerted by the matrix on the probe. This force is believed to correlate with the strength of the matrix as phase transition progresses. The increased force is then measured and recorded.