The present invention relates to a method for producing a cheese. The cheese has one or more flavour characteristics of a sheep cheese and/or a goat cheese. The method most preferably comprises mixing a milk with a coagulant, a starter culture, a strain of Yarrowia lipolytica and a strain of Kluyveromyces lactis, and wherein the milk comprises or consists of bovine milk having a milk fat content.

A device for rapidly smoking food that is portable and adapted to accept and contain smoke from a smoke source. The smoking device has a housing with an internal chamber with a rack adapted to hold a food, such as one or more of a portion of solid food and a liquid such as a beverage. The device has a plurality of apertures that are sealable by a cover to contain smoke or other vapor within the device in order to infuse the food therewithin.

A method and device for handling cheese blocks, which in particular can be assigned to a so-called cassette press with round or cornered cheese moulds. A rapid reloading of cheese blocks can be achieved. Compressed cheese curd is released from the inner wall of a mould and after a turning operation is evacuated from the mould, with the mould rotated, lowered and shaken or blown. Before the shaking or blowing, a pick-up plunger retracts into the mould up to the cheese block; the mould is then raised, rotated and guided back into the cheese press. The pick-up plunger with the cheese block is then lowered and the cheese block is fixed in position on the pick-up plunger by a clamping unit, is swivelled through 180 towards a secondary mould and is guided, i.e. pushed into the latter; the clamping unit is then opened and the pick-up plunger retracts.

A method and device for handling cheese blocks, which in particular can be assigned to a so-called cassette press with round or cornered cheese moulds. A rapid reloading of cheese blocks can be achieved. Compressed cheese curd is released from the inner wall of a mould and after a turning operation is evacuated from the mould, with the mould rotated, lowered and shaken or blown. Before the shaking or blowing, a pick-up plunger retracts into the mould up to the cheese block; the mould is then raised, rotated and guided back into the cheese press. The pick-up plunger with the cheese block is then lowered and the cheese block is fixed in position on the pick-up plunger by a clamping unit, is swivelled through 180 towards a secondary mould and is guided, i.e. pushed into the latter; the clamping unit is then opened and the pick-up plunger retracts.

A multilayer microencapsulated lactic bacteria and bifidobacteria, preferably bacteria with probiotic activity, and the use thereof to prepare a food product, supplement product, medical device or pharmaceutical composition or water- and/or fruit-based beverage are described. A process for preparing multilayer microencapsulated lactic bacteria and bifidobacteria, preferably bacteria with probiotic activity is described. A food product is described selected from water, water- and/or fruit-based beverages, milk, fresh whole milk, partially skimmed milk, powdered milk, cheese, fresh cheese, aged cheese, grated cheese, butter, margarine, yogurt, cream, milk- and chocolate-based custards, custards for sweets, jams and oily suspensions having bacteria, preferably multilayer microencapsulated lactic bacteria and bifidobacteria with probiotic activity.

A multilayer microencapsulated lactic bacteria and bifidobacteria, preferably bacteria with probiotic activity, and the use thereof to prepare a food product, supplement product, medical device or pharmaceutical composition or water- and/or fruit-based beverage are described. A process for preparing multilayer microencapsulated lactic bacteria and bifidobacteria, preferably bacteria with probiotic activity is described. A food product is described selected from water, water- and/or fruit-based beverages, milk, fresh whole milk, partially skimmed milk, powdered milk, cheese, fresh cheese, aged cheese, grated cheese, butter, margarine, yogurt, cream, milk- and chocolate-based custards, custards for sweets, jams and oily suspensions having bacteria, preferably multilayer microencapsulated lactic bacteria and bifidobacteria with probiotic activity.

The invention relates to a device for moving portions, which each comprise at least one slice cut from a food product, in particular by means of a slicing device, in particular a high-speed slicer, comprising a plurality of individually movable transport movers each for at least one portion, a track system for the transport movers, in which track system the transport movers can be moved along at least one specified track in a transport direction, and a control apparatus for controlling the movements of the transport movers in the track system, wherein the transport movers each comprise at least one runner that interacts with the track system and at least one carrier for at least one portion, the at least one carrier being attached to the runner by means of a retainer, and wherein the drive for each transport mover is formed by the runner and the track system, which together form an electromagnetic drive for the transport mover.

The invention relates to a device for moving portions, which each comprise at least one slice cut from a food product, in particular by means of a slicing device, in particular a high-speed slicer, comprising a plurality of individually movable transport movers each for at least one portion, a track system for the transport movers, in which track system the transport movers can be moved along at least one specified track in a transport direction, and a control apparatus for controlling the movements of the transport movers in the track system, wherein the transport movers each comprise at least one runner that interacts with the track system and at least one carrier for at least one portion, the at least one carrier being attached to the runner by means of a retainer, and wherein the drive for each transport mover is formed by the runner and the track system, which together form an electromagnetic drive for the transport mover.

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 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.