Abstract: A process for producing a meat block-like protein material which comprises preparing a slurry containing a raw protein material, heating the slurry under pressure to force the slurry to flow through a flow path, and continuously releasing the flowing slurry from the downstream end of the flow path into a hollow piece connected to the flow path at one end of the hollow piece and having an inner surface extending across the releasing direction of the slurry and an outlet opening provided at the other end of the hollow piece thereby forming a fibrous protein material and allowing the fibrous material to accumulate and coagulate on the inner surface to form a block or lump of the fibrous protein material so that it continuously or intermittently discharges from the hollow piece through its outlet opening to give the meat block-like protein material.

Abstract: A dry hard canine biscuit having visually apparent, discrete meat and/or meat by-product particles distributed substantially uniformly through the biscuit is obtained by blending the non-fat solids portion of a canine biscuit dough with the particles which are substantially inert with respect to the dog biscuit dough, mixing the dry-blended mixture with water and with the fat portion of the pet biscuit dough to form a dough, forming the dough into pieces using low-shear, non-cooking forming conditions, and baking and drying the formed pieces to obtain a microbiologically stable product which can be packaged without a barrier material. Meat and/or meat by-product particle inertness is made possible by using particles having (1) a moisture content of 35 percent by weight or less and (2) a water activity which is less than the water activity of said biscuit dough.

Abstract: A process is disclosed for forming an animal feed block from whey. By-product whey is concentrated to form a whey concentrate having a solids content of at least about 45%. A divalent cation containing material, such as calcium phosphate, is added to the concentrate. The pH of the concentrate is then adjusted to between about 4.0 and about 6.0, and preferably between about 4.6 and about 5.0. The concentrate can then be poured into a mold, such as a cardboard box. The concentrate is dried to form a feed block having a water content of less than about 32%. Additionally, a whey feed block is disclosed which is produced by the above-described process.

Abstract: A molding apparatus for bite size pieces of candy employing coplanarly arranged mixing and dispensing trays having juxtapositioned openings in their rims and having a rack positioned below said dispensing tray for supporting a multi-cavity mold, the opening of which when mounted on said rack is exposed through an opening in the bottom of said dispensing tray, and means for rotating said dispensing tray relative to said mixing tray for placing on and removing from the mold from the rack.

Abstract: A dry hard canine biscuit having visually apparent, discrete particles, which contain (i) meat and/or meat by-product and/or (ii) farinaceous material and/or textured vegetable protein, distributed substantially uniformly throughout the biscuit is obtained by blending the non-fat solids portion of a canine biscuit dough with the particles which are substantially inert with respect to the dog biscuit dough, mixing the dry-blended mixture with water and with the fat portion of the pet biscuit dough to form a dough, forming the dough using low shear into pieces, and baking and drying the formed pieces to obtain a microbiologically stable product which can be packaged without a barrier material. The particle inertness is made possible by using particles having: (1) a moisture content of 35 percent by weight or less and (2) a water activity which is less than the water activity of said biscuit dough. There is a substantial absence of particle color bleed into the biscuit.

Abstract: There is disclosed a method of producing a substantially gossypol-free protein food product by boiling a press-cake or solvent extracted gossypol-containing cottonseed metal in the presence of a hydrochloric acid solution. A neutralized protein hydrolyzate can be obtained which is suitable as a food additive.

Abstract: Confectionery solution containing gelling agents such as agar-agar, tends ry markedly to form streamers or tails when being poured. The formation of tails or streamers is inhibited in accordance with the invention by the atmosphere in the environment of the pouring region being maintained at (a) a temperature at least equal to the temperature of the confectionery solution and (b) a moisture content at least equal to the equilibrium moisture of the confectionery solution.

Abstract: Apparatus and method for continuously forming pizza crusts, particularly deep dish pizza crusts having substantially vertical sidewalls, in pizza pans of corresponding shape. A ribbon of deep dish pizza dough is formed and superimposed on a conveyor comprising flights including upstanding cutting rings within which pizza pans to be filled are disposed. A roller passing over the cutting rings severs dough disks disposed within each cutting ring; the dough disks drop into each pizza pan. Each pan is then registered with a diaphragm which is inflated to urge each dough disk into intimate conformity with the pan, then the diaphragm is withdrawn from the pan, leaving a finished crust. A carriage periodically moves the diaphragm in the contra-machine direction to engage the following flight. The pans are then removed from the conveyor flights to recover pan and pizza crust assemblies.

Abstract: A method of making a pressed curd having a closed rind by introducing curd in a cheese mould and pressing same with timed pressure variations, with separation of whey. According to the invention the curd in the cheese mould is subjected to a pressing cycle of intermittent pressing operations, whereby pressure is exerted on the curd in a number of periods, alternated by pressureless periods.

Abstract: A device and a method for the manufacture and processing of biscuit mixture shapes, including pressing pick up devices by means of a drive with their forming chambers against the floor of a trough filled with biscuit mixture, and while there, rotating them by means of a drive by 360.degree., while a drive turns the trough somewhat further. Subsequently the pick up devices are raised and placed by a drive in a position above a band conveyor with baking sheets. By means of a drive the ejectors are then moved into the forming chambers and the formed biscuits are deposited by stripping device onto the baking sheet. The baking sheet is fitted with recesses of specific design. The band conveyor transports the formed biscuits into a plant comprising an oven, a cooling device, a second heating device, a removal device and stacking chambers for baking sheets. The removal device is largely identical with the mixture pick up device. The trough receives a supply of mixture which is controlled by a level indicator.

Abstract: A deep frying basket has a pair of welded wire spring baskets which nest together to define a dish shaped space between them. A pair of more or less spaced parallel wires are welded to each of the wire spring baskets, one pair being welded to the inside bottom of the inner basket and the other pair to the outside bottom of the outer basket. In one embodiment, the two pairs are hinged together on one side of the baskets and formed into handles on the other side of the baskets. At least one pair of the wires is shaped to form a stand which facilitates a loading and unloading of a food product in the defined space.

Abstract: A dry soft canine biscuit having visually apparent, discrete meat and/or meat by-product particles distributes substantially uniformly throughout the biscuit is obtained by blending the non-fat solids portion of a soft biscuit dough with particles which are substantially inert with respect to the biscuit dough, mixing the dry-blended mixture with water plus optional humectant to form an intermediate stage dough, admixing the latter with the fat portion of the biscuit dough to form a final dough, forming the final dough into pieces, and baking and drying the formed pieces to obtain a microbiologically stable product which can be packaged without a barrier material. Meat and/or meat by-product particle inertness is made possible by using particles having: (1) a moisture content of 35 percent by weight or less, and (2) a water activity which is less than the water activity of said soft biscuit dough.

Abstract: A dry soft canine biscuit having visually apparent, discrete particles, which contain (i) meat and/or meat by-product and/or (ii) farinaceous material and/or textured vegetable protein, distributed substantially uniformly throughout the biscuit is obtained by blending the non-fat solids portion of a soft biscuit dough with particles which are substantially inert with respect to the biscuit dough, mixing the dry-blended mixture with water plus optional humectant to form an intermediate stage dough, admixing the latter with the fat portion of the biscuit dough to form a final dough, forming the final dough using low shear into pieces, and baking and drying the formed pieces to obtain a microbiologically stable product which can be packaged without a barrier material. The particle inertness is made possible by using particles having: (1) a moisture content of 35 percent by weight or less and, (2) a water activity which is less than the water activity of the soft biscuit dough.

Abstract: Method and apparatus for preparing a flat, formable product, such as a piece of milled corn-based product, having a soft, moist, and substantially fiberless consistency, with a corrugated shape. The apparatus comprises a pair of lower rollers, a pair of upper rollers and upper and lower forming elements extending in endless loops between the lower and upper rollers, respectively. The upper runs of the lower forming elements and the lower runs of the upper forming elements are staggered laterally and converge towards one another. Adjacent loops on the lower rollers and adjacent loops on the upper rollers converge towards one another. When the rollers are rotated the upper runs of the lower forming elements and the lower runs of the upper forming elements move forward synchronously. The piece is engaged between the opposed runs and in moving forward with the forming elements is pressed by the forming elements into a corrugated shape.

Abstract: This invention provides a flavored and patterned tofu and its manufacturing process, in which a desirable pattern is provided upon an overall or partial surface of the tofu and a desirable flavor is penetrated uniformly into the interior of the tofu. Thus, utilization of the tofu as a proteinaceous food is diversified further.

Abstract: An apparatus for making a generally spherical laminate dough preform that has a first inner dough substantially uniformly encapsulated by one or more outer doughs. If the preform contains morsels such as flavored chips, the appparatus will distribute and optimize the visibility of the morsels in the final baked product.

Abstract: A nutritious dry food for feeding to pets, wherein a farinaceous-based core is covered by a primary coating containing farinaceous material and a relatively small amount of proteinaceous material to provide flavor and texture, and is further covered by a secondary coating containing an ingredient such as starch or egg to impart a sheen to the surface of the finished pet food. In a preferred form, the core includes a majority by weight of ground uncooked wheat and additionally meat and bone meal, the primary coating includes cracked oat groats and a small amount of liver or meat, and the secondary coating includes starch to give the final dried product a shiny, glistening appearance.

Abstract: A compact tortilla press and oven unit. The press delivers formed tortillas to the oven wherein they are toasted on a plurality of rotating oven discs. The tortilla is initially received by a first oven disc upon which a first side of the tortilla is partially toasted. Upon completion of one revolution of the first oven disc, the tortilla is removed therefrom by a first scraper. A second rotating oven disc adjacent to and in vertical alignment with the first oven disc receives the tortilla on a second side thereof by means of a slide intermediate to the first and second discs. The slide receives the tortilla upon removal thereof from the first disc and allows the tortilla to turn over and be placed upside down on the adjacent disc. Upon completion of one revolution of the second disc, upon which the second side of the tortilla has been partially toasted, the tortilla is removed therefrom by a second scraper.

Abstract: A selectively shaped, chromatically distinct stratified sherbet confection and method of making the same. Partially prefrozen chromatically distinct sherbert extruded from a multichambered extrusion head and subjected to extremely low temperatures, preferably by spraying the surface of the extrusion with liquid nitrogen, to form a structural cohesive external rigid crust, which contributes to the stability of the extrusion's shape during subsequent operations upon it.

Abstract: A method and apparatus for producing a restructured food product from small forms thereof, by comminuting such small forms to provide a fluent paste, injecting the paste under high pressure into mold cavities where the paste is rapidly heated while it is confined within the mold cavity and maintained at an elevated pressure, whereby a restructured food product is formed which has generally the same characteristics and qualities of the original food product and which retains the organoleptic properties of the original products that are frequently lost in conventional food processing methods.

Abstract: An apparatus for producing edible food products having a filling therein, the filling being introduced into the center of the food product by an injection nozzle that is contiguous with a nozzle from which the food product is discharged. A conveyor having a descending gradient is associated with the nozzles and advances the food product downwardly to a feeder apparatus which severs product to length. A sensor is positioned between the conveyor and the feeder apparatus to control the speed of the feeder apparatus.

Abstract: A method for making pre-baked pizza shells and the like, commercially, in which each pizza is individually formed as distinguished from the usual practice in which sheeters and die cutting ring rollers are employed.A charge of dough from a rounder is deposited on a reusable cast mold in which the dough is proofed prior to baking. A reusable lid is applied to the mold to provide a support when the assembly is inverted, the mold reversed, and the product baked on the lid.

Abstract: A pair of endless belts define a downwardly extending path therebetween which progressively reduces in width from the top to the bottom, so that a material of a foodstuff is compressed while being fed downwardly by the belts through the path. A horizontal conveyor belt lies below the path and is indexed to transfer a predetermined cut length of the material to a shaping station where the material is pushed up into a shaped cavity of a flexible cup member. The flexible cup member is embraced by presser members to shape the material under a preselected adjustable pressure. The resulting block of material attains hardness and shape which would be provided by hand-shaping. Regardless of the hardness of the material in the downward path between the belts, the material can always be cut by each predetermined amount by adjusting the width of the path and, therefore, the degree of compression of the material.

Abstract: A dry hard canine biscuit having visually apparent, discrete meat and/or meat by-product particles distributed substantially uniformly throughout the biscuit is obtained by blending the non-fat solids portion of a canine biscuit dough with the particles which are substantially inert with respect to the dog biscuit dough, mixing the dry-blended mixture with water and with the fat portion of the pet biscuit dough to form a dough, forming the dough into pieces, and baking and drying the formed pieces to obtain a microbiologically stable product which can be packaged without a barrier material. Meat and/or meat by-product particle inertness is made possible by using particles having: (1) a moisture content of 35% by weight or less and, (2) a water activity which is less than the water activity of said biscuit dough. The substantial absence of meat particle color bleed into the biscuit is principally due to the use of meat products wherein the color is formed as part of the protein matrix.

Abstract: A dry soft canine biscuit having visually apparent, discrete meat and/or meat by-product particles distributed substantially uniformly throughout the biscuit is obtained by blending the non-fat solids portion of a soft biscuit dough with particles which are substantially inert with respect to the biscuit dough, mixing the dry-blended mixture with water plus optional humectant to form an intermediate stage dough, admixing the latter with the fat portion of the biscuit dough to form a final dough, forming the final dough into pieces, and baking and drying the formed pieces to obtain a microbiologically stable product which can be packaged without a barrier material. Meat and/or meat by-product particle inertness is made possible by using particles having: (1) a moisture content of 35% by weight or less and, (2) a water activity which is less than the water activity of said soft biscuit dough.

Abstract: Bacon-like products are formed from separate "fat" and "lean" components in a continuous process in which the bacon-like product is frozen or refrigerated. The bacon-like product is formed directly upon a freezer drum by means closely regulating the percentages of the various components, the bacon-like product then being compressed upon the drum and chilled or frozen as a sheet during rotation of the drum. The frozen or chilled bacon-like sheet is then removed and passed to further processing preferably including means for cutting the sheet into strips and means for packaging the strips.

Abstract: According to the invention, there is provided a process for molding chocolate to make a molded product including a thin ornamental relief pattern made of a first chocolate material of one color and a body portion carrying the thin ornamental relief pattern and made of a second chocolate material of different color. The body portion has a hollow cavity internally thereof. The first and second chocolate materials contain 30 to 40% by weight of the same kind of base oils and fats. The process comprises the steps of casting the first chocolate material into a first mold to form the thin ornamental relief pattern, pouring into a second mold the second chocolate material to form the body portion, combining the first and second molds to form a closed mold and rotating the closed mold while vibrating to thereby form a hollow cavity in the body portion.

Abstract: A depositing apparatus for the manufacture of shaped food product includes a hopper having an open top for receiving a prepared mix. Feed rollers positioned within the lower end of the hopper force mix through an extrusion die assembly. The die assembly includes an elongated plate defining a plurality of apertures and supporting a plurality of dies in coaxial relationship with the apertures. A variable restrictor is supported at each of the apertures for varying the effective open area or flow area of the apertures. The flow area may be varied to compensate for variations in weight, consistency or volume of the mix so that relatively uniform weight shapes are deposited onto a conveyor passing underneath the feed hopper. The variable restrictor includes a pair of opposed plates having edges configured in a complementary fashion to the cross-sectional shape of the die. A drive is operably connected to each of the plates so that they may be moved towards and away from each other into the aperture.

Abstract: A cheese making apparatus comprises a rectangular vat, a pressing plate, a filtering sheet supported on the bottom wall of the vat for displacement in a longitudinal direction, and a transverse partition affixed to an end of the filter sheet adjacent a fixed end wall of the vat for simultaneous displacement with the filtering sheet in this direction. The partition defines with the side walls, the bottom wall and a mobile end wall opposite the fixed end wall an operating volume of the vat determining the amount of curds to be held in the vat for producing cheese from a pressed mass of the curds wherefrom the whey has been drained. Displacement of the partition changes the operating volume and the transverse partition is elastically compressible in a vertical direction whereby lowering of the pressing plate into the vat compresses the partition and permits the plate to apply pressure to the curds held in the vat.

Abstract: The invention relates to a process for producing a food product in the form of an individual article, particularly a bar, by sintering a powder-form starting material.To carry out the process, the powder is introduced into the cells of a mould, lightly compacted in the cells, heat-treated in a furnace for a period and at a temperature such that the individual particles melt at their surface and adhere to one another, after which the articles are removed from their moulds and cooled.The process is applicable to culinary products and to articles of confectionery or chocolate. The articles obtained may be coated.

Abstract: A fish meat-like flaky food is obtained by treating a granular vegetable protein with warm water containing an alkaline earth metal salt, molding the treated granular vegetable protein to a flake, washing and dehydrating the flake, and seasoning the flake. As the alkaline earth metal salt, there are used calcium or magnesium salts of sulfuric acid, hydrochloric acid, phosphoric acids and organic acids.

Abstract: A helical or spiral-shaped food, particularly a potato, is produced by means of being cut in a way that a helical or spiral ribbon is produced having a series of loops around a center whereby the loops define a space from each other. The space corresponds to the shape of the loops and is filled with at least one similar, helical or spiral ribbon.

Abstract: A method is disclosed for treating cheese, preferably cheese offcuts, to form a reconstituted block of cheese. The offcuts are first cut into small chips and then repressed in an evacuated environment to form the reconstituted block of cheese which may then be cut to commercially saleable sizes and packaged.

Abstract: A process for molding chocolate is provided to make a molded product including a thin ornamental relief pattern of a first chocolate material of one color and a body portion carrying the ornamental pattern and made of a second chocolate material of the other color. The first and second chocolate materials contain 30 to 40 wt. % of base oils and fats and at least 60 wt. % of the oils and fats in one material is the same as those in the other material. The first material in a fluidized state is cast into an engraved ornamental pattern formed on a mold, followed by scraping the face of the mold and rapidly cooling the surface of the first chocolate material to 18.degree. to 22.degree. C. Then the second chocolate material in a fluidized state is cast on the mold to cover the first chocolate to thereby firmly bond or adhere the two materials.

Abstract: Method for making a room temperature storage stable meat-containing solid pet food having a moisture content within the intermediate moisture range and simulating in appearance and texture marbelized lean red meat in chunk form which is prepared by the co-extrusion and blending of a first ingredient phase simulating lean meat and a second ingredient phase simulating fat.

Abstract: A method for producing fatty confectioneries having three-dimensional decoration deposited thereon comprising the steps of providing a mold having three-dimensional recesses in design, pattern and/or letter configuration, placing a plate mold having through holes corresponding to said recesses in configuration and position on said mold, spraying decorative fatty confectionery material in the form of fine particles into said recesses through said through holes, removing said plate mold from the mold, pouring base fatty confectionery material into said mold over said decorative fatty confectionery material, cooling said mold to cool and solidify said base and decorative fatty confectionery material and removing the resulting confectionery from said mold.

Abstract: A fibrous food material for use in meat-like products is provided.Also provided is a process for preparing the same, by other than a spinning process, which comprises intermixing a hydrous mixture of 3 to 10 parts of wheat protein and 0 to 7 parts of meat on the solid content ratio with a polysaccharide and common salt, then heating the admixture while stretching in an aqueous salt solution of an alkali metal or an alkaline earth metal.

Abstract: Methods for forming simulated, shaped, edible products suitable for human and/or animal consumption, or as a bait for marine creatures; and simulated, edible products produced thereby.

Abstract: A product of fish meat paste simulating shrimp, prawn or lobster, prepared by mixing 1 part by weight of fish meat paste and 0.2 to 2.5 parts by weight of edible fibrous material having a three-dimensional reticulate structure, kneading the mixture and forming the kneaded mixture into pieces of a predetermined shape and size. The fibrous material may be replaced by 0.4 to 2.0 parts by weight of edible fibers of less than 0.5 mm in diameter. The edible fibrous material or fibers incorporated into the fish meat paste impart to the product a texture which gives a particular oral sensation as if real shrimp, prawn or lobster were being eaten.

Abstract: A fabricated food product is prepared by shaping a blend of edible textured protein particles, including single cell protein, bound together with a whey protein concentrate composition having more than 30% protein which is capable of forming a gel at 15% solids within 30 minutes when heated at 85.degree. C., wherein at least 50% of the protein in the whey protein concentrate is whey protein prepared by physical separation techniques.

Abstract: An apparatus to make cookies which consists of a drum shaped device for shaping the cookies. The drum shaped device termed a die roll receives dough from a feed roll which in turn removes dough from a feed hopper. The die roll then deposits the shaped dough on the surface of a transfer conveyor at a first location. The transfer conveyor moves the dough bits to a second location adjacent to an oven conveyor. As the dough bits leave the transfer conveyor at the second location they are made to topple onto their side when they are received by the oven conveyor. While they lay on their side the formerly flat base becomes slightly rounded. After they are baked in the oven all the baked surfaces are now rounded.

Abstract: A process for the preparation of a stable food product from milk components, comprising the steps of mixing from about 20-40% by weight skim milk powder, from about 0-45% by weight butter fat, and from about 30-80% by weight water with from about 2-6% by weight of a mixture of salts comprising monosodium phosphate, sodium polyphosphate having about 70% P.sub.2 O.sub.5 and a cross-linked polyphosphate having a pH value of 2.9, in a proportion of approximately 3:4:2; heating the resulting mixture to a temperature of from about 50.degree.-120.degree. C., within about 2-20 minutes under agitation; and recovering the product. Also disclosed is a stable food product in accordance with this process.

Abstract: A process for preparing beads of fat comprising:(a) melting a fat at a temperature below about 175.degree. F.;(b) cooling the melted fat to a temperature about 3.degree.-8.degree. F. below the clear point of the fat;(c) allowing the formation of an amount of solids sufficient to permit the fat to hold its shape when formed into drops at the temperature described in step (b);(d) forming the melted fat containing the solids into drops; and(e) cooling and collecting the drops.

Abstract: Means for enhancing the operation of a make-up machine with a rotating drum type scaling means for stiff dough, comprising hopper means and means operatively associated with the hopper means for simultaneously mildly degassing and positively feeding dough to the scaling means.

Abstract: Fermented ammoniated condensed whey (FACW) is solidified by mixing it with certain calcium salts and allowing the mixture to stand. The mixture, while still liquid, may be mixed with grains, roughage and forage materials, or it may be shaped into blocks, cubes or pellets. Solidified FACW can be used as a feed supplement for ruminant animals. During the solidification calcium ammonium lactate is formed which is a new crystalline chemical composition. Calcium ammonium lactate (CAL) may be prepared in purified form from lactic acid, calcium hydroxide and ammonia. CAL is useful independently as a feed supplement for ruminant animals.

Abstract: Process for the production of a milk protein digestion product which process comprises passing, at elevated pressure and temperature, a mixture of milk protein, at least one digestion agent, water and a composition, which liberates an inert gas at said elevated pressure and temperature, through an extruder and allowing the product to expand freely at the outlet thereof to give a foamed form-stable extrudate with a specific weight up to 0.4 g./cm.sup.3.

Abstract: Male and female cone-shaped molds are brought into locking engagement with one another to force a quantity of dough deposited upon the upper portion of the male mold throughout a cone-shaped cavity defined by the molds. After seating of the female mold upon the male mold, a lock mechanism maintains the molds coupled as a mold unit during cooking of the dough, whether the cooking is by immersion of the mold unit within hot oil. Relief ports are included in the mold unit to accommodate expansion of the dough and/or gases. The resulting edible cone is fillable with a food substance to serve as an edible container for the food substance. A process for manufacturing the edible cone is also described.

Abstract: A process for moulding a food product consisting of a plastic mass, such as ice cream, and firm elements, such as biscuits. A multiple-cavity mould open downwards is placed on a fixed platform, a base is arranged in the mould on a vertically displaceable support, the biscuits are arranged between the base and the cavities and the mould is fitted with ice cream while the base is lowered.

Abstract: A method of producing a porous pelletized food product.A mixture of finely divided, particulate edible materials, including at least one material which acquires surface stickiness when moistened and a chemical leavening system is contacted with a spray of water and formed into pellets on a pelletizing disc. The moist pellets are contacted with a stream of hot air to effect reaction of the components of the leavening system with the release of carbon dioxide gas to provide the pellets with a porous cellular structure, and to dry the pellets. The resulting dried pellets have a crisp, crunchy, friable texture, and sufficient mechanical strength to permit the pellets to be compacted at a pressure of 500-750 psi without crumbling or disintegration of the pellets. If desired, the pellets may be coated with an edible fat having a relatively high melting point to produce porous, non-hydrating food pellets.

Abstract: A method of producing a cheese product in snack-sized form comprising the steps of cooling a molten cheese to a temperature of about 45.degree. C. to 35.degree. C., heating a surface area extending in the radial direction from the surface of the cheese to a thickness of 1/8 to 1/6 of the cheese diameter of the cooled cheese to a temperature of about 52.degree. C. to 39.degree. C., cutting the heated cheese into snack sized pieces by rolling within a mold die for rounding the pieces of cheese, and forming each of the snack sized pieces into a rounded shape without corners, thereby providing a snack sized cheese product formed into a desirable rounded shape such as spherical, ellipsoidal, and barrel shape and having good appearance without creases and cracks on the surface thereof as well as a homogeneous texture.