The present disclosure relates to a stirring blade for attachment to a support plate, and to a combination of a stirring blade and of a support plate, for use in a mixing vat of a mixing apparatus. The support plate is attached to a driving element of the mixing apparatus. The stirring blade has an elongate section for mixing a content of the vat. The stirring blade also defines an aperture for attachment of the stirring blade to the support plate. The aperture is configured so that raising the stirring blade away from the bottom surface of the vat causes an upper surface of the stirring blade to abut on a stop of the support plate, and raising the driving element and the support plate away from the bottom of the vat allows the stirring blade to pivot downward about the support plate for easy removal of the stirring blade.

Disclosed is a method for recovering protein hydrolysates from high-fat protein concentrates. The method can be used, for example, to produce a whey protein hydrolysate from the by-product retentate of the manufacture of whey protein isolates, as well as to isolate the milk fat globule membrane from a high-fat whey protein concentrate starting material.

Disclosed is a method for recovering protein hydrolysates from high-fat protein concentrates. The method can be used, for example, to produce a whey protein hydrolysate from the by-product retentate of the manufacture of whey protein isolates, as well as to isolate the milk fat globule membrane from a high-fat whey protein concentrate starting material.

Soft or firm/semi-hard ripened or unripened cheese products that has a native or modified starch and one or more additional ingredients are described. The additional ingredients may be chosen from a non-fat dry milk, a milk protein, an acidity regulator, an acid, an anticaking agent, an antifoaming agent, a coloring agent, an emulsifier, an enzyme preparation, a flavoring agent, a firming agent, a food protein, a gelling agent, a preservative, sequestrants, a stabilizer, a thickener, an oil, a fat, a cheese powder, a salt, a nutritional supplement, an acid, an enzyme, a neutraceutical, a carbohydrate, a vitamin, and a mineral. The starch, and additional ingredients may have a combined concentration of greater than 10%, by weight of the cheese product.

A method of making cheese comprising the steps of preparing a paste-like emulsified homogenous pre-cheese mixture, heat treating the pre-cheese mixture of step cooling the pre-cheese mixture of step renneting and filling the pre-cheese mixture of step, characterised in that in step and/or step the pre-cheese mixture is cooled down to a temperature of 41 to 60 C. A related cheese making apparatus, a method of filling and portioning, and pre-cheese mixtures are also disclosed.

A method of making cheese comprising the steps of preparing a paste-like emulsified homogenous pre-cheese mixture, heat treating the pre-cheese mixture of step cooling the pre-cheese mixture of step renneting and filling the pre-cheese mixture of step, characterised in that in step and/or step the pre-cheese mixture is cooled down to a temperature of 41 to 60 C. A related cheese making apparatus, a method of filling and portioning, and pre-cheese mixtures are also disclosed.

In cheese production bacterial cultures secrets lactic acid and lowers the pH for promoting the curdling. However, longer incubation will increase the acidic condition followed by off flavor. An Organic Natural curdling Ingredient is produced by microbial fermentation of glucose obtained from the non-edible grain starches. The microbial source used is a consortium of two Lactobacillus sp. strains modified by way of strain improvement for product yield enhancement. Addition of 0.5 to 1% of this product reduces the incubation time and the acidic conditions. The major ingredient in An Organic Natural curdling Ingredient is a combination of naturally produced organic acids with mineral nutrient like calcium. The product has taste and texture improving efficiency by reducing the acidic flavor. Calcium is a valuable addition to the final product with high nutritional benefit in bio-available form.

In cheese production bacterial cultures secrets lactic acid and lowers the pH for promoting the curdling. However, longer incubation will increase the acidic condition followed by off flavor. An Organic Natural curdling Ingredient is produced by microbial fermentation of glucose obtained from the non-edible grain starches. The microbial source used is a consortium of two Lactobacillus sp. strains modified by way of strain improvement for product yield enhancement. Addition of 0.5 to 1% of this product reduces the incubation time and the acidic conditions. The major ingredient in An Organic Natural curdling Ingredient is a combination of naturally produced organic acids with mineral nutrient like calcium. The product has taste and texture improving efficiency by reducing the acidic flavor. Calcium is a valuable addition to the final product with high nutritional benefit in bio-available form.

Disclosed are various embodiments of an auger-style treatment tank equipped with instrumentation. In one embodiment, an auger treatment tank includes an auger configured to rotate within treatment liquid in the auger treatment tank. The auger includes an auger shaft and at least one auger flight coupled to and helically disposed about the auger shaft. The auger treatment tank also includes one or more sensors configured to provide data directly or indirectly indicating a torque transmitted to the auger to effect rotation.