An apparatus a method for fusing curd. The curd is fused in the apparatus, which is configured to form a curd stack in a container that has a temperature comprised within a temperature range that favors acidification of the cheese curd in the curd stack. The formation of the curd stack compresses the cheese curd in the curd stack, which causes the curd stack to express whey as the acidification of the curd takes place and as the syneresis process takes place. The curd stack is subjected to a vacuum, which assists in the removal of air from the curd stack. The curd stack has a continuous casein matrix, which allows for a cheese block obtained from the curd stack to be milled into cheese curds, which have substantially similar dimensions and very few fines.

An apparatus a method for fusing curd. The curd is fused in the apparatus, which is configured to form a curd stack in a container that has a temperature comprised within a temperature range that favors acidification of the cheese curd in the curd stack. The formation of the curd stack compresses the cheese curd in the curd stack, which causes the curd stack to express whey as the acidification of the curd takes place and as the syneresis process takes place. The curd stack is subjected to a vacuum, which assists in the removal of air from the curd stack. The curd stack has a continuous casein matrix, which allows for a cheese block obtained from the curd stack to be milled into cheese curds, which have substantially similar dimensions and very few fines.

A method for adding ingredients to a mass of curd, comprises a step of separating whey from curd grains, a step of transferring curd grains from the separating step to a step of arranging the curd grains in a mould. A step of adding the ingredients is performed in the transferring step.

A method for adding ingredients to a mass of curd, comprises a step of separating whey from curd grains, a step of transferring curd grains from the separating step to a step of arranging the curd grains in a mould. A step of adding the ingredients is performed in the transferring step.

The present invention relates to a method for producing a powdery flavoring agent, including (1) a step of treating a milk-derived material with at least any one of a lactic acid fermentation treatment and an enzymatic reaction treatment to prepare a paste flavoring agent, (2) a step of adding an excipient to the paste flavoring agent obtained in step (1) to prepare a freeze-drying raw material liquid having a fat content in a dried solid content of 40% by mass or less, a solid content based on the excipient occupying the dried solid content of 70% by mass or less, and a water content of 20% by mass or more and less than 50% by mass, and (3) a step of subjecting the freeze-drying raw material liquid obtained in the step (2) to specific treatments to obtain the powdery flavoring agent.

Patatin, a lipase obtainable from potatoes, has been found to have advantages in the esterification reaction of fatty acids to yield fatty acid alkyl esters. Methods for application of this lipase activity are described, as well as the use of patatin in various industrial processes.

Systems and methods for monitoring a cheesemaking process, and for identifying certain stages of the process, are disclosed. The system includes a sonic sensor, along with a processor that will receive, from the sonic sensor, a signal that is indicative of a speed of sound in a material that is being processed in the cheesemaking process. The processor will use the speed of sound to identify a cut point in the cheesemaking process. The processor will generate a signal when the cut point is reached. Optionally, before this happens the processor also may use the speed of sound to identify a flocculation point in the cheesemaking process.

Systems and methods for monitoring a cheesemaking process, and for identifying certain stages of the process, are disclosed. The system includes a sonic sensor, along with a processor that will receive, from the sonic sensor, a signal that is indicative of a speed of sound in a material that is being processed in the cheesemaking process. The processor will use the speed of sound to identify a cut point in the cheesemaking process. The processor will generate a signal when the cut point is reached. Optionally, before this happens the processor also may use the speed of sound to identify a flocculation point in the cheesemaking process.

The present invention relates to a food product which food product is frozen and thawed before consumption as well as to methods for preparing such a food product. The invention further describes production of an ice structuring protein (ISP) in high amounts.

The present invention relates to a heat stable milk protein product. Particularly, the invention relates to a heat stable milk protein product which can be used as a meat substitute that can be heated by microwaves, fried or grilled. The present invention relates also processes for producing such heat stable milk protein products.