A gripping device for at least one deformable food product has at least one perforated plate defining at least one receiving surface for the deformable food product, and for each receiving surface, a pair of needles associated with the receiving surface. Each needle of the pair is able to be moved between a retracted position, in which the needle does not pass through the receiving surface, and a deployed position, in which the needle passes through the receiving surface. A facility has the gripped device for producing deformable food products, and a method for moving a deformable food product uses the gripping device.

A cheese package has at least three individual slices of cheese in a stack. The cheese package includes a separator between each adjacent pair of slices such that adjacent slices do not contact one another. Each separator has a body and a tab extending beyond the stack, the body having sufficient rigidity for a user to lift any one of the separators using the tab from the stack to remove at least one slice while maintaining the integrity of the removed at least one slice. The cheese package also includes packaging surrounding the stack.

The present disclosure provides anticaking agents for cheese, comprising an botanical extract from Sorbus, such as Sorbus aucuparia. Also provided are anticaking agents for cheese, comprising 15-30 wt. % reducing sugar, 0.2-0.8 wt. % glucose oxidase, 0-2 wt. % salt chosen from sodium chloride, calcium chloride, and magnesium chloride, and 0.5-10 wt. % botanical extract. The present disclosure further provides food products comprising these anticaking agents and methods of treating divided cheese for anticaking with these anticaking agents.

The present disclosure provides anticaking agents for cheese, comprising an botanical extract from Sorbus, such as Sorbus aucuparia. Also provided are anticaking agents for cheese, comprising 15-30 wt. % reducing sugar, 0.2-0.8 wt. % glucose oxidase, 0-2 wt. % salt chosen from sodium chloride, calcium chloride, and magnesium chloride, and 0.5-10 wt. % botanical extract. The present disclosure further provides food products comprising these anticaking agents and methods of treating divided cheese for anticaking with these anticaking agents.

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.

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.

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.

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.

Cheese products with improved flavor, texture and melting properties are disclosed. Topical application of a dairy powder, and in particular a cream cheese powder, to a cheese product improves not only dairy flavor when consumed cold, but unexpectedly also melted appearance, texture and taste.

Cheese products with improved flavor, texture and melting properties are disclosed. Topical application of a dairy powder, and in particular a cream cheese powder, to a cheese product improves not only dairy flavor when consumed cold, but unexpectedly also melted appearance, texture and taste.