Abstract: A method and a device for hot-filling a liquid product with a flash pasteurizer comprising a first and a second heat exchanger, a filling station, a cooling tunnel for cooling filled containers, and a heat pump. Prior to the filling process, the product is heated to a target temperature in the flash pasteurizer. Coolant is conducted from the cooling tunnel to the second heat exchanger, so that at least a part of the thermal energy of the coolant can be transferred to the product. The product is then conducted from the first to the second heat exchanger, wherein a further part of the thermal energy can be transferred to the second heat exchanger by the heat pump using a heat transfer medium to heat the product to the target temperature. The heat transfer medium is additionally heated by a heater arranged between the heat pump and the second heat exchanger.

Abstract: A product includes simulated bacon slices containing, as ingredients, (i) a mixture of Adzuki beans, liquid smoke and water, (ii) a mixture of buckwheat groats, water and liquid smoke, and (iii) wheat gluten flour; and a topping sauce containing mixed bacon seasoning, coconut oil and liquid smoke. The simulated bacon slices with the topping sauce are packaged and labeled as a simulated bacon product.

Abstract: The disclosure features methods of making compositions that include a human lipid. The methods can include: obtaining whole human milk; separating the milk into a cream portion and a skim portion; processing the cream portion; and pasteurizing the processed cream portion.

Abstract: The disclosure features methods of making compositions that include a human lipid. The methods can include: obtaining whole human milk; separating the milk into a cream portion and a skim portion; processing the cream portion; and pasteurizing the processed cream portion.

Abstract: A novel method for producing a natural cheese is described. The present method utilizes a combination of heating, mechanical processing and pH changes to produce a natural cheese.

Abstract: In an embodiment, the invention is a single ply paper product comprising a paper substrate having a first surface and a second surface and comprising a web of fibers sufficiently refined to have a Canadian Standard Freeness value of greater than about 100 cm3 according to TAPPI standard test T 227, and having a weight of between about 20 lbs./3,000 ft.2 and about 45 lbs./3,000 ft.2; and a fluorochemical in an amount of at least 800 parts per million. In another embodiment, the invention is a method for processing a single ply paper product comprising the steps of folding a single ply paper product into a container. Processing of the single ply paper product includes at least one of folding, creasing, applying adhesive, applying a susceptor patch, and heat sealing. In another embodiment, the invention is an article comprising a single ply paper product and a charge of oil and popcorn.

Abstract: A single ply paper product including a paper substrate having a first surface and a second surface and including a web of fibers sufficiently refined to have a Canadian Standard Freeness value of greater than about 100 cm3 according to TAPPI standard test T 227, and having a weight of between about 20 lbs./3,000 ft.2 and about 45 lbs./3,000 ft.2; and a fluorochemical in an amount of at least 800 parts per million.

Abstract: In an embodiment, the invention is a single ply paper product with a paper substrate having a first surface and a second surface and a web of fibers sufficiently refined to have a Canadian Standard Freeness value of greater than about 100 cm3 according to TAPPI standard test T 227, and having a weight of between about 20 lbs./3000 ft.2 and about 45 lbs./3,000 ft.2; and a fluorochemical in an amount of at least 800 parts per million. In another embodiment, the invention is a method for processing a single ply paper product including the steps of folding a single ply paper product into a container. Processing of the single ply paper product includes at least one of folding, creasing, applying adhesive, applying a susceptor patch, and heat sealing. In another embodiment, the invention is an article with a single ply paper product and a charge of oil and popcorn.

Abstract: A device (10), for production and application of whipped cream, comprises a cream container (15) arranged therein, from which liquid cream may be supplied through a line (18), using a means (11), to an outlet nozzle (101) of an outlet head (100). A tube (25), connected at one end to the outlet head (110) is arranged such as to be drawn in or out, to or from, said device (10), whereby if required the outlet head (40) is fixed to the device (10) or detachable therefrom. The tube (25) and a part of the outlet head (100) provided for the passage of cream and thus the cream remaining therein are cooled in the drawn-in state of the tube (25). The device (10) permits the user an optimal operation, when, after the expression of cream, the tube (25) independently withdraws into the device (10).

Abstract: A process of making a containerized frozen whipped topping by the following steps is improved: (a) forming a mixture comprising water, water-soluble carbohydrate, fat, protein, emulsifying agent, and thickener; (b) pasteurizing the mixture; (c) homogenizing the mixture to form an oil-in-water emulsion; (d) cooling the emulsion to a temperature in the range of about 27 to 45° F.; (e) holding the emulsion at a temperature in the range of about 27 to 45° F. for a long enough time to allow at least some of the fat to crystallize; (f) aerating and whipping the emulsion, under superatmospheric pressure, into a topping; (g) dispensing the topping into containers; and (h) freezing the topping while in the containers. The improvement, which allows lower pressures to be used in step f, involves using two turbulent mixing zones, in which a higher average shear rate is used in the second zone than in the first zone.

Abstract: A method for improving the dispersability and hydration of herbs and spices into a viscous sauce is provided wherein at least one herb or spice is blended with an agglomerated maltodextrin to provide a dispersable and easily hydrated herb and spice blend. The invention is also directed to a herb and spice blend which is dispersable in a viscous sauce. The herb and spice blend is a mixture of at least one herb or spice and an agglomerated maltodextrin.

Abstract: A fresh renneted cheese having a pH value of 6.7 or below and in particular between 6.0 and 5.0 having a hydrocolloid structure which has not developed before the casein network of the cheese has developed. A method of preparing this cheese comprises adding a hydrocoloid before renneting but controlling the conditions such that the hydrocolloid network does not develop before the casein network.

Abstract: A method of preparing a stable cheese and vegetable-containing product includes contacting relatively acidic (e.g. canned, drummed or jarred) vegetables with a buffer solution to equilibrate the vegetable matter at a pH which is compatible with the dairy proteins present in the cheese. The cheese base preferably has low total solids, low cheese and low reducing sugar contents, and thus can successfully be packaged and preserved via the retort process.

Abstract: A cheese base (cheese dip) composition has a low total solids content, a low cheese content, a low reducing sugar content and is stable to relatively high heat retort conditions.

Abstract: The invention comprises a method for structuring of fermented milk products, wherein a starting milk having a fat content of at least 1 to 40% by weight, after standardization of the fat and dry solids content, is pasteurized and homogenized and fermented in the absence of binders or slime formation, wherein a coagulum of the fermented and not yet cooled product, which depending on the fat content may or may not contain added fat-free dry milk solids, is subjected to a controllable shearing force or energy dissipation, as a result of which slightly viscous characteristics result (which, after a period of standing, change to highly viscous characteristics), and to cooling to 10.degree. C. or less with subsequent filling of containers with the product so formed.

Abstract: A process for producing a cream cheese-like food comprising casein, an oil or fat, an emulsifying agent, lactose, a calcium salt in an amount of 4-24 mg, preferably 6-15 mg (as calcium) per gram of casein, and an orthophosphate wherein these ingredients are mixed together to obtain a solution. The resulting mixture solution is pasteurized, homogenized and cooled to 20.degree.-32.degree. C. to obtain an emulsion, then a starter and rennet are added to the emulsion. The whole emulsion mixture is fermented at 20.degree.-32.degree. C., the fermentation process is suspended in the pH range of 5.4-5.9, then glucono .delta.-lactone, a stabilizer and necessary additives are added thereto. The resultant whole mixture is pasteurized, charged into containers and then cooled. This method can be practiced to continuously make a cream cheese-like food by using a stirring device, homogenizer, transportation line, etc., which equipment is generally used in the dairy industries.

Abstract: A method of producing a beverage from yoghurt and, optionally, fruit juice, fruit essence or fruit concentrate, having good keeping qualities. The voghurt is prepared in the conventional manner by fermenting milk until the mass has reached a pH value conventional for yoghurt, and the fermented milk is mixed as desired with minor amounts of water, sugars, pectin and flavors and/or colors and, optionally, fruit juice, fruit essence or fruit concentrate. After the mixing of the ingredients the mass is homogenized and is subsequently subjected to a heat treatment, comprising warming up to a temperature between 45.degree. and 55.degree. C. while the mass is being agitated and while maintaining a temperature difference between the heating medium and the mass of no more than 10.degree. C., and then to a cooling treatment at a temperature between 25.degree. and 35.degree. C.

Abstract: A method of increasing the durability of fresh milk when filling the same into containers and packages, in which the fresh milk is pasteurized with a short-term preheating to approximately 100.degree. to 120.degree. C. for killing pathogenic germs and subsequently processed at 70.degree. to 80.degree. C. The thus treated milk is packaged at a temperature from 70.degree. to 80.degree. C. within an aseptic protective gas atmosphere into heat resistant, substantially gas-tight synthetic foil packages and immediately after closing of the packages the milk is cooled in several stages, first rapidly to 50.degree. to 60.degree. C. and thereafter to a predetermined storage temperature.

Abstract: Shelf-stable low-fat cultured dairy products, prepared through fermentation, have essentially natural characteristics in plain and flavored varieties, which characteristics are retained over an extended period of time, without refrigeration. A low-fat dairy culture composition is sterilized and cooled; a food starch is blended therein; the blended product then undergoes a syneresis step at a temperature within the approximate range of 100.degree. to 150.degree.F., which temperature is below the pasteurization temperature of such blended product and below the temperature at which the food starch will set; after the syneresis step, the product is homogenized; the homogenized product is adjusted, if necessary, to a pH of 4.5 or less, filled into containers and sealed therein; and the containerized product is pasteurized.

Abstract: A method for making a process cheese resistant to melting is disclosed. This is accomplished by adding to the process cheese between 1 and 20% by weight of a protein which coagulates at temperatures in excess of about 70.degree.C. The protein is added to the process cheese after production of the latter has been completed and when the process cheese has a temperature lower than 70.degree.C. Upon subsequent heating of the process cheese to temperatures in excess of about 70.degree.C, the protein coagulates thereby stiffening the process cheese and preventing melting of the same.

Abstract: Sterile yoghurt is produced by a process wherein milk is pasteurized, homogenized and concentrated 10% by weight, sugar is added, the milk is cooled and acidulated by lactic acid producing bacteria to produce yoghurt, the yoghurt is cooled, stabilizers are added for distribution of proteins, the resultant yoghurt is allowed to stand for a period of time, the yoghurt is filled into containers and sterilized by heating followed by cooling and holding for a period of time and storing at room temperature.