A heating/bending/forming and heating/toasting device of barrels, casks, vats or the like comprising: heating/toasting means (brazier) suitable to generate heat to produce the heating/toasting of an inner side wall of a wooden container for ageing food substances, such as a barrel, cask, vat or the like, said container comprising a plurality of staves arranged side by side along the perimeter with each other to form a polyline closed at a first longitudinal end thereof, bending/forming means of said staves wherein the device comprises centering means operatively connected to the heating/toasting means and suitable to be operatively connected to the staves on the side of the free ends of the staves opposite, along a longitudinal extension axis, the first longitudinal ends, said centering means moving the heating/toasting means to said central axis of symmetry of the barrel, cask, vat or the like.

Embodiments disclosed herein provide methods for reducing microbiological contamination during the cheese making process. Inhibition of microbial outgrowth is achieved by introducing an inhibitor at low concentration during the cheese making process. The inhibitor composition inhibits microbial outgrowth of pathogenic microbes associated with the cheese making process and controls and/or eliminates spoilage microorganisms to prolong shelf-life and maintain quality of the final cheese product. The inhibitor composition may be added to the milk prior to curd formation, after curd formation but prior to setting, or both. The inhibitor composition may be used with both pasteurized and un-pasteurized cheeses.

The present invention is directed to a process for making a concentrated vinegar product by simple evaporation, which concentrated vinegar product can also be used as intermediate in the production of products that can be listed on food labels as vinegar.

The present invention is directed to a process for making a concentrated vinegar product by simple evaporation, which concentrated vinegar product can also be used as intermediate in the production of products that can be listed on food labels as vinegar.

The present invention provides a powdered vinegar that comprises partly neutralized vinegar, i.e. vinegar derived acid that is partly neutralized with e.g. sodium and/or potassium hydroxide, and free vinegar derived acid. The invention also provides a process for producing such a powdered vinegar and the use of this powdered vinegar in a foodstuff or a beverage, e.g. as a preservative. The present process offers the advantage that it yields a stable, free flowing powdered vinegar that can suitably be used as a preservative in e.g. processed meat products. The powdered vinegar has a high content of free acid, is easy to dissolve and acts as an acidulant.

The present invention provides a powdered vinegar that comprises partly neutralized vinegar, i.e. vinegar derived acid that is partly neutralized with e.g. sodium and/or potassium hydroxide, and free vinegar derived acid. The invention also provides a process for producing such a powdered vinegar and the use of this powdered vinegar in a foodstuff or a beverage, e.g. as a preservative. The present process offers the advantage that it yields a stable, free flowing powdered vinegar that can suitably be used as a preservative in e.g. processed meat products. The powdered vinegar has a high content of free acid, is easy to dissolve and acts as an acidulant.

The present invention provides a powdered vinegar that comprises partly neutralized vinegar, i.e. vinegar derived acid that is partly neutralized with e.g. sodium and/or potassium hydroxide, and free vinegar derived acid. The invention also provides a process for producing such a powdered vinegar and the use of this powdered vinegar in a foodstuff or a beverage, e.g. as a preservative. The present process offers the advantage that it yields a stable, free flowing powdered vinegar that can suitably be used as a preservative in e.g. processed meat products. The powdered vinegar has a high content of free acid, is easy to dissolve and acts as an acidulant.

The present invention provides a powdered vinegar that comprises partly neutralized vinegar, i.e. vinegar derived acid that is partly neutralized with e.g. sodium and/or potassium hydroxide, and free vinegar derived acid. The invention also provides a process for producing such a powdered vinegar and the use of this powdered vinegar in a foodstuff or a beverage, e.g. as a preservative. The present process offers the advantage that it yields a stable, free flowing powdered vinegar that can suitably be used as a preservative in e.g. processed meat products. The powdered vinegar has a high content of free acid, is easy to dissolve and acts as an acidulant.

Provided are a fermented apple composition having an effect of reducing or inhibiting UV-induced collagenase expression, and use thereof in the skin improvement and in the prevention or inhibition of skin photoaging.

Provided are a fermented apple composition having an effect of reducing or inhibiting UV-induced collagenase expression, and use thereof in the skin improvement and in the prevention or inhibition of skin photoaging.