Abstract: The present invention describes a method of enhancing clarity and/or stability properties of a protein-containing liquid or gel, comprising subjecting said liquid or gel to a pressure treatment of 100 Mpa or greater. Preferred proteins useful in the invention are whey protein isolates and whey protein concentrates. The methods of the invention may be used to improve the clarity and/or stability properties of fruit juices, vegetable juices, protein concentrates and protein syrups.

Abstract: The present invention broadly describes a method of pressure treating foods containing cultures, wherein the pressure treatments are performed under such conditions such that cultures survive while the growth of spoilage microflora is reduced, delayed, prevented or eliminated. Foods treated according to the invention include cultural dairy foods (such as yoghurts), fruit and vegetable juices and other dairy foods (such as cheese).

Abstract: A method for emulating the functionality of VGA hardware, wherein the emulator program of the present invention maintains a set of tables that permits the emulator program to branch to a function customized for both the instruction and the operating mode of the VGA hardware. When the customized function has already been generated, the emulator will automatically dispatch directly into the customized function. If an instruction is executed at a time when the VGA operating mode has changed, the addresses of the customized functions are loaded from a second table. If a customized function is not present, a customized function is generated and the tables are updated to point to the addresses of the newly created customized function. As the VGA hardware is switching among operating modes, a customized function is not generated until such time when an actual instruction is executed for the VGA hardware.

Abstract: The present invention broadly describes a method of pressure treating foods containing cultures, wherein the pressure treatments are performed under such conditions such that cultures survive while the growth of spoilage microflora is reduced, delayed, prevented or eliminated. Foods treated according to the invention include cultural dairy foods (such as yoghurts), fruit and vegetable juices and other dairy foods (such as cheese).

Abstract: A method for emulating the functionality of VGA hardware, wherein the emulator program of the present invention maintains a set of tables that permits the emulator program to branch to a function customized for both the instruction and the operating mode of the VGA hardware. When the customized function has already been generated, the emulator will automatically dispatch directly into the customized function. If an instruction is executed at a time when the VGA operating mode has changed, the addresses of the customized functions are loaded from a second table. If a customized function is not present, a customized function is generated and the tables are updated to point to the addresses of the newly created customized function. As the VGA hardware is switching among operating modes, a customized function is not generated until such time when an actual instruction is executed for the VGA hardware.

Abstract: Described are methods for retarding or inhibiting the breakdown of intact casein in cheese using high pressure treatments. Also described are methods of making processed cheese using pressure treated cheese.

Abstract: A method for emulating the functionality of VGA hardware, wherein the emulator program of the present invention maintains a set of tables that permits the emulator program to branch to a function customized for both the instruction and the operating mode of the VGA hardware. When the customized function has already been generated, the emulator will automatically dispatch directly into the customized function. If an instruction is executed at a time when the VGA operating mode has changed, the addresses of the customized functions are loaded from a second table. If a customized function is not present, a customized function is generated and the tables are updated to point to the addresses of the newly created customized function. As the VGA hardware is switching among operating modes, a customized function is not generated until such time when an actual instruction is executed for the VGA hardware.

Abstract: The method of the invention produces a savoury flavoured product from a source of protein using a combination of two distinct strains of bacteria. The source of protein may be a plant soy, wheat or rice- but is preferably milk or whey. The first strain of bacteria is selected from the group Macrococcus, Micrococcus, Entercoccus, Staphylococcus, Brevibacterium, Anthrobacter and Corynebacterium, preferably Macrococcus caseolyticus. The second strain of bacteria is selected from the lactic acid bacteria—Lactococcus, Lactobacillus, Pediococcus or Leuconostoc. The protein source is fermented with the bacteria at a pH above the isoelectric point of the protein, preferably at a pH of 55-6.5. The savoury flavoured product may be combined with other ingredients to form products such as cheese, protein-water gels, yoghurts, creams, custards, sauces and confectionary products.