The present invention relates to a method for moderately increasing the content of dimethyl disulfide in casein-containing processed cheese. The method includes the following steps: taking a cheese powder, adding chymosin for enzymolysis, and subjecting a material obtained after the enzymolysis to puffing and drying to obtain a modified cheese powder; preparing materials; taking the modified cheese powder, heating the modified cheese powder under stirring until the cheese powder is melt, adding sodium bicarbonate to adjust the pH to 6-7, and adding papain for enzymolysis; taking a material obtained after the enzymolysis, adding butter, a skimmed milk powder, fructo-oligosaccharide and water for mixing by stirring, and then adding an emulsifying salt, glutamine transaminase and salt for uniform heating and stirring to obtain a mixture; and subjecting the mixture to heat treatment, hot filling and cooling in sequence to obtain processed cheese.

The present invention provides methods for the treatment of larvae infested cheese in order to kill said larvae thus rendering the cheese safe for human consumption. This inventive method has utility in the food science field.

A system to control the conditions of an aging room for food in which independent feedback loops control the dry bulb temperature and the dew point while controlling the difference between the vapor pressure in the room and the vapor pressure of the food stuff being aged, thereby controlling the aging of the food stuff and its quality.

A method for producing and packaging a dairy product, particularly mozzarella cheese, and a packaging method for facilitating the handling and improve preservability of the latter. Particularly, the present invention relates to a method for preparing and packaging a pasta filata cheese, comprising a step of substantially dry packaging, i.e. without preserving liquid, and heat packaging of the pasta filata cheese.

A method of producing a non-dairy cheese includes fermenting non-dairy milk with lactic acid bacteria and mixing the fermented non-dairy milk with dry ingredients. The dry ingredients include one or more gums and one or more starches. The method further includes heating the fermented non-dairy milk and dry ingredients to 180 degrees and mixing oil into the fermented non-dairy milk in an in-line high shear mixer creating an oil/non-dairy milk mixture. The method further includes circulating the oil/non-dairy milk mixture through the inline high shear mixer until the droplet size of the oil in the non-dairy milk is 15 micrometers or less, removing air from the oil/non-dairy milk mixture, and packaging the oil/non-dairy milk mixture to yield a non-dairy cheese product.

A method of producing a non-dairy cheese includes fermenting non-dairy milk with lactic acid bacteria and mixing the fermented non-dairy milk with dry ingredients. The dry ingredients include one or more gums and one or more starches. The method further includes heating the fermented non-dairy milk and dry ingredients to 180 degrees and mixing oil into the fermented non-dairy milk in an in-line high shear mixer creating an oil/non-dairy milk mixture. The method further includes circulating the oil/non-dairy milk mixture through the inline high shear mixer until the droplet size of the oil in the non-dairy milk is 15 micrometers or less, removing air from the oil/non-dairy milk mixture, and packaging the oil/non-dairy milk mixture to yield a non-dairy cheese product.

A cheese cave with adjustable shelves for storing cheeses and improving cheese quality by maintaining preferable temperature and humidity levels, air exchange levels, and air circulation levels, using a water soaked block and a plurality of selectively adjustable ventilation holes. The number and positions of shelves are adjusted to accommodate cheeses of different sizes and also creates different regions allowing the maintenance of multiple microclimates within the cheese cave.

A cheese cave with adjustable shelves for storing cheeses and improving cheese quality by maintaining preferable temperature and humidity levels, air exchange levels, and air circulation levels, using a water soaked block and a plurality of selectively adjustable ventilation holes. The number and positions of shelves are adjusted to accommodate cheeses of different sizes and also creates different regions allowing the maintenance of multiple microclimates within the cheese cave.

A composite article is provided herein. The composite article includes a source layer and an activation layer overlying the source layer. The source layer includes a nitric oxide precursor and the activation layer includes a thiol-containing compound. The nitric oxide precursor and the thiol-containing compound are capable of reacting in the presence of a solvent to form nitric oxide.

A method for the production of room-temperature stable cheesecake filling and the cheesecake filling obtainable by this method.