The present invention relates to a method for making cheese of the continental type or the cheddar type, especially reduced-fat or low-fat cheese.

The present invention comprises compositions having a.) at least one acetyltransferase EP300 inhibitor-substance, such as chemically pure spermidine or spermidine-rich wheat germ extract, and optionally b.) at least one nrf2 activator-substance, such as cocoa flavonoids. In use, a user typically adds said compositions to food during the day, and then consumes compositions with food. Typically, such additions are scheduled to occur regularly on consecutive days, for months and over years, such as edible bits of sprinkles-configuration added to meals and snacks, or other configurations as herein disclosed. Such compositions are typically consumed by user in divided doses each day, as disclosed herein.

The present invention comprises compositions having a.) at least one acetyltransferase EP300 inhibitor-substance, such as chemically pure spermidine or spermidine-rich wheat germ extract, and optionally b.) at least one nrf2 activator-substance, such as cocoa flavonoids. In use, a user typically adds said compositions to food during the day, and then consumes compositions with food. Typically, such additions are scheduled to occur regularly on consecutive days, for months and over years, such as edible bits of sprinkles-configuration added to meals and snacks, or other configurations as herein disclosed. Such compositions are typically consumed by user in divided doses each day, as disclosed herein.

The present invention discloses a method for judgment of cheddar cheese grade based on identification characteristic flavor compounds, comprising the following steps: selecting cheddar cheese of different grades as standard product, and extracting volatile flavor compounds from the standard product; using gas phase-sniffing device to screen out characteristic flavor compounds with higher flavor intensity from the volatile flavor compounds through aroma extract dilution analysis; proceeding with clustering of characteristic flavor compounds as screened out to obtain identification characteristic flavor compounds of cheddar cheese; measuring the concentration of identification characteristic flavor composition of cheddar cheese of known grade, and establish the training set for training of support vector machine; measuring the concentration of identification characteristic flavor composition of cheddar cheese to be tested, and inputting it into the support vector machine trained to judge the grade of cheddar cheese to be tested. The present invention aims to obtain the model of identification characteristic flavor compounds of cheddar cheese through statistical analysis, which is available for accurate judgment of cheddar cheese quality grade on this basis.

A system to control the conditions of an aging room, also known as a conditioned space, for products 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 products being dried, thereby controlling the amount of and rate of water or water vapor loss of the products and, therefore controlling its quality, the system also including target controls, a thermoelectric cooler and lighting controls.

The invention relates to a method for preparing a partially cooked cheese product, as well as the partially cooked cheese product itself. The method appears applies specific times and temperatures to produce a pliable, carbohydrate free cheese product, which is free of carbohydrates. The product can be used, for example, as a carbohydrate free all cheese bread substitute in sandwich wraps or other applications.'

The invention relates to a method for preparing a partially cooked cheese product, as well as the partially cooked cheese product itself. The method appears applies specific times and temperatures to produce a pliable, carbohydrate free cheese product, which is free of carbohydrates. The product can be used, for example, as a carbohydrate free all cheese bread substitute in sandwich wraps or other applications.'

The present application relates to a microcapsule comprising a core comprising one or more hydrophobic agents dispersed in a gel matrix; a proteolytically-cleavable outer polymer shell surrounding said core; and an enzymatically-cleavable lipid layer between said core and said shell. Also described are methods of making and using the microcapsules.

Variants of chymosin with improved milk clotting properties.

Variants of chymosin with improved milk clotting properties.