A method performs sous-vide style cooking in an oven cavity of a cooking appliance, where air, not water, serves as the cooking medium. The oven cavity temperature is regulated around a desired final food temperature using a PID algorithm to control a convection heating element and associated fan.

The present invention relates to Lactococcus starter cultures that are compatible with nisin-producing strains and simultaneously do not degrade nisin. The present invention defines starter cultures that can be used in combination with nisin-producing cultures, without degradation of nisin. Furthermore, it is also disclosed that starter cultures can be made by a combination of nisin-producing strains and strains containing nisin-immunity genes and/or and absent of the gene to prevent degradation of nisin.

Disclosed herein is at least one low protein yogurt composition comprising at least one dairy ingredient, dairy alternative ingredient, or mixture thereof, and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy tapioca, and combinations thereof, wherein said low protein yogurt comprises less than 2.9% dairy protein content, and at least one method for making these low protein yogurt compositions. Also disclosed herein is a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy tapioca, and combinations thereof.

Disclosed herein is at least one low protein yogurt composition comprising at least one dairy ingredient, dairy alternative ingredient, or mixture thereof, and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy tapioca, and combinations thereof, wherein said low protein yogurt comprises less than 2.9% dairy protein content, and at least one method for making these low protein yogurt compositions. Also disclosed herein is a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy tapioca, and combinations thereof.

The invention relates to a baked cheesecake comprising a crust and a filling wherein the filling comprises 2-7 wt. % , based on the dry weight of the filling, of whey protein preferably derived from a whey protein source comprising at least 34% whey protein by weight. The invention is based on the finding that the use of certain whey proteins are able to reduce or even prevent crack formation in the filling of baked cheesecake. The invention is further related to a method of preparing a baked cheesecake, wherein use is made of specific whey proteins. Further, the invention pertains to a powdered ingredient composition suitable for preparing a cheesecake filling that comprises, based on total weight of the composition, 4-30 wt. % of a whey protein source preferably comprising at least 34% whey protein by weight, 25-45 wt. % fat and 25-50 wt. % carbohydrates.

The present invention relates to a method of producing an ideal whey protein concentrate. The whey protein concentrate has a pH in the range of 6.8-7.5 and 70-90% of the total proteins of the concentrate are whey proteins and 10-30% of the total proteins of the concentrate are caseins. The present invention relates also to an ideal whey protein concentrate and its uses in in reducing the total milk protein content and/or in increasing the whey protein content of a spoonable acidified milk product. In addition, the present invention relates to a method of producing a spoonable acidified milk product having high whey protein content but a reduced total milk protein content. The present invention relates also to a spoonable acidified milk product having high whey protein content but a reduced total milk protein content.

Methods of preparing steviol glycosides, including Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are provided herein. Sweetener and sweetened consumables containing Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are also provided herein.

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 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.

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.