A base unit device for effective mixing and dispensing of a material, and for quick and efficient cleaning of all components. The base unit defines a base internal cavity, and a removable auger and a removable mixer each rotatably located in the base internal cavity. A mixer support ledge of the mixer can overlap an auger support ledge of the auger to prevent the auger from being withdrawn from the base unit when the mixer and the auger are operatively assembled with the base unit. The mixer can include a locking end featuring locking tabs that can engage with a surface of a sidewall of the base unit that defines a mixer bore, thereby locking the mixer and the auger in position during operation. The base unit can be utilized with a hopper defining a hopper internal cavity for storing the material and providing it to the base internal cavity.

The present invention describes a method for producing a set-type yogurt snack, said method comprising allowing said yogurt snack to set in a mold or block and wherein said yogurt snack comprises at least 12% (w/w) protein and at least 35% (w/w) total solids.

The invention relates to a flavor ferment for use in a natural cheese make process.

Disclosed herein is a method for producing a package of cheese shreds. Cheese shreds and anticaking agent are mixed at a load between 2 wt. % and 10 wt. % in relation to the cheese shreds to form anticake-coated cheese shreds. The anticaking agent comprises 15-30 wt. % reducing sugar; 0.2-0.8 wt. % glucose oxidase; and 0.5-2 wt. % salt chosen from sodium chloride, calcium chloride, and magnesium chloride. The anticake-coated cheese shreds are then sealed into a package without modifying the atmosphere in the package or using an inert gas flush.

A method for producing a shaped food product, wherein the method comprises preparing a food matrix by mixing a carrier compound with an ion-dependent gelling compound and with a temperature-dependent gelling compound. The food matrix is provided with a temperature that is above a gelling temperature of the temperature-dependent gelling compound and of shaping the food matrix by means of a shaper, wherein the shaper provides to bring the food matrix into a desired shape of the food product as a shaped food matrix and wherein the food matrix has during the shaping a temperature that is above the gelling temperature of the temperature-dependent gelling compound. The shaped food matrix is brought into contact with a pre-shaping solution, wherein the pre-shaping solution provides gelling of the ion-dependent gelling compound at least at a surface of the shaped food matrix, wherein the gelling of the ion-dependent gelling compound at the surface of the shaped food matrix provides a layering of the shaped food matrix.

The invention relates to a method for making a cheese product comprising: — subjecting ripened packed cheese to an anti-microbial treatment; — thereafter removing the packing material from the treated cheese; and — thereafter extruding the treated cheese to form a shaped cheese product or shredding the treated cheese to form a shredded cheese product. The cheese product accordingly obtained is also claimed.

The invention relates to a method for making a cheese product comprising: — subjecting ripened packed cheese to an anti-microbial treatment; — thereafter removing the packing material from the treated cheese; and — thereafter extruding the treated cheese to form a shaped cheese product or shredding the treated cheese to form a shredded cheese product. The cheese product accordingly obtained is also claimed.

A cheese curd log, including a cheese curd log first end, a cheese curd log second end, and a cheese curd log length, wherein the cheese curd log length extends between the cheese curd log first end and the cheese curd log second end, wherein the cheese curd log is formed into a log via an extrusion process using an extrusion device.

A method for manufacturing composite pasta filata cheese without loss of material or excess debris. Said method is achievable by avoiding use of liquid to control the temperature of the cheese. This is referred to as a dry method of manufacturing pasta filata cheese. The dry method of manufacturing in this case utilizing ohmic heating mechanisms and counter-rotating dual compression belt system to maintain a dry heating and cooling environment. Foreign food particles may be added to the cheese at various stages of manufacturing before it is molded and cooled to set to form a homogenous composite pasta filata cheese mixture.

Machinery for the production of pasta filata cheeses, including:—preparation cell adapted to receive the raw material, move it and heat it and then transfer it to a—spinning cell adapted to add water and steam, move and heat the mixture to the desired density and then transfer it to a—forming cell which receives the paste from the spinning cell, provided with timed augers and a thermometer to determine the moment in which to push the paste into a forming drum;—control unit, with software to monitor the cooking, spinning and forming conditions of the cheeses;—communication interface.