Subject-matter of the invention are processes for preparing fatty acid vinyl ester copolymers by radically initiated polymerization of a) one or more vinyl esters of carboxylic acids having 16 to 22 carbon atoms and b) one or more vinyl esters of carboxylic acids having 2 to 15 carbon atoms, with one or more vinyl esters a) and one or more vinyl esters b) being metered in during the polymerization, characterized in that during the polymerization either the metering rate of vinyl ester a) or the metering rate of vinyl ester b) is reduced and the metering rate of the other of the two vinyl esters, a) or b), is increased.

A yogurt core is described that contains yogurt or a yogurt analog, cream cheese or a cream cheese analog, and dairy-derived powder or dairy-free powder. A yogurt core provides a less tart flavor due to a pH above 4.6, yet remains safe over an extended refrigerated shelf life due to a water activity of less than 0.92. A yogurt core can be enrobed to provide a hand-holdable yogurt-containing snack.

A method for preparing mold ripened cheese, comprising the following steps: (1). Sterilizing raw milk and cooling to obtain treated milk, inoculating the treated milk with Penicillium camemberti, Monascus sp. and Lactic acid bacteria leavening agent, fermenting until the pH value is 5.8 to 6.5, and adding chymosin to obtain curded milk; (2). placing the curded milk into a mold for molding so as to obtain a curd block; (3). brine salting or dry salt coating the curd block to ripen the curd block; the ripening method being: ripening at 20 C.-30 C. for 2-15 days, ripening at 12 C.-20 C. for 2-15 days, and ripening at 4 C.-15 C. for 10-45 days.

A method for preparing mold ripened cheese, comprising the following steps: (1). Sterilizing raw milk and cooling to obtain treated milk, inoculating the treated milk with Penicillium camemberti, Monascus sp. and Lactic acid bacteria leavening agent, fermenting until the pH value is 5.8 to 6.5, and adding chymosin to obtain curded milk; (2). placing the curded milk into a mold for molding so as to obtain a curd block; (3). brine salting or dry salt coating the curd block to ripen the curd block; the ripening method being: ripening at 20 C.-30 C. for 2-15 days, ripening at 12 C.-20 C. for 2-15 days, and ripening at 4 C.-15 C. for 10-45 days.

Food casings or packaging impregnated and/or coated on the inside with at least one transferrable coloring and/or flavoring agent are provided. In some embodiments, the coloring and/or flavoring agent includes a hydrolyzed vegetable protein (HVP), optionally an acid-hydrolyzed vegetable protein, a yeast extract, or a combination thereof. Also provided are methods for imparting a color to a food product, which in some embodiments can include maintaining the food product in the food casing or packaging impregnated and/or coated on the inside with at least one transferrable coloring and/or flavoring agent for a time and under conditions sufficient to impart a color to the food product, wherein the coloring and/or flavoring agent includes a hydrolyzed vegetable protein (HVP), optionally an acid-hydrolyzed vegetable protein, a yeast extract, or a combination thereof.

A cheese product with a carrageenan casing comprises soft cheese encapsulated in a casing comprising carrageenan. The cheese product can be manufactured by forming a coating comprising carrageenan around a soft cheese, for example by co-extruding the soft cheese within a liquid coating material comprising carrageenan such that the coating material forms a tubular coating around the cheese. The cheese product can be used to form the stuffing in a stuffed-crust pizza.

A cheese product with a carrageenan casing comprises soft cheese encapsulated in a casing comprising carrageenan. The cheese product can be manufactured by forming a coating comprising carrageenan around a soft cheese, for example by co-extruding the soft cheese within a liquid coating material comprising carrageenan such that the coating material forms a tubular coating around the cheese. The cheese product can be used to form the stuffing in a stuffed-crust pizza.

The present disclosure relates to a naturally ripened, block-shaped cheese of the hard or semi-hard type comprising a water-permeable coating applied onto the entire surface of the cheese and a water-impermeable material applied onto the water-permeable coating, wherein at least all vertices and the four edges that connect the top face and bottom face of the block-shaped coated cheese are covered with a layer of the water-impermeable material while leaving the bottom face and top face of the block-shaped coated cheese largely uncovered. The present disclosure also relates to a method of making the naturally ripened, block-shaped cheese of the hard or semi-hard type.

The present disclosure relates to a naturally ripened, block-shaped cheese of the hard or semi-hard type comprising a water-permeable coating applied onto the entire surface of the cheese and a water-impermeable material applied onto the water-permeable coating, wherein at least all vertices and the four edges that connect the top face and bottom face of the block-shaped coated cheese are covered with a layer of the water-impermeable material while leaving the bottom face and top face of the block-shaped coated cheese largely uncovered. The present disclosure also relates to a method of making the naturally ripened, block-shaped cheese of the hard or semi-hard type.

The present invention relates to a meltable cheese and sauce combination product, comprising two slices of cheese with a specially formulated sauce layered between them. The sauce contains gelatin and methylcellulose, which allows it to remain stable when frozen but become loose and distributed throughout the cheese in a controlled manner when heated. This product is designed to provide a convenient way for consumers to add cheese and sauce to various foods, such as breads, English muffins, or cooked proteins.