The present invention provides a method of controlling growth of unwanted microorganisms by limiting their access to manganese. More specifically, the present invention provides a method of inhibiting or delaying growth of yeast and mold by reducing the manganese concentration in a product which is preferably a food product. The invention also provides manganese scavengers and uses thereof to inhibit or delay fungal growth.

This invention relates to methods of pasteurising cheese in the presence of a hydrated hydrocolloid to produce a pasteurised cheese emulsion in a substantially homogeneous form with negligible amounts of additives. Cheese products prepared from such emulsified cheese are also disclosed. Use of the resulting pasteurised cheese emulsion as an emulsifying agent is also described.

The present invention relates to a direct vat set starter culture composition comprising lactic acid bacteria comprising a manganese transporter for fermenting a food product and for inhibiting or delaying growth of fungi in said food product, characterized in that the composition comprises up to 600 ppm of manganese.

A food processing vat is provided with a zoned heat transfer system that provides zoned temperature control to the vat. The zoned heat transfer system selectively transmits heat to or removes heat from different portions of a bottom wall and/or side walks) of the vat. A heat transfer fluid may be directed through the zoned heat transfer system along a flow path that is selected based on a target size and/or a target temperature of a batch of food product being processed in the vat.

A fast and efficient process to manufacture milk curd by direct chemical acidification with acid. The process comprises the steps of heating the milk to a temperature sufficient to pasteurize the milk, cooling the milk, coagulating the milk with the addition of an acid, and incubating the milk and acid mixture for a set period of time. The resulting curd may be employed in the manufacture of different varieties of cheese to which it is subjected to additional steps of salting, molding and/or pressing.

The present invention relates to high pressure processing (HPP) methods of and containers for preparation of food products such as solid or semi-solid foods, beverages and food supplements containing high-pressure sensitive probiotics and other high-pressure sensitive substances, which maintain their viability, biological activity and other beneficial properties in the prepared food product. The present invention also relates to pasteurized food products containing biologically active high-pressure sensitive probiotics, other high-pressure sensitive substances, or their combinations.

Described is a method to inhibit browning in aged cheeses and the resulting aged cheese. The method includes the step of adding to a fresh cheese during its manufacture an amount of a reducing agent, wherein the amount of added reducing agent is effective to inhibit methylglyoxal-mediated browning of the cheese as it ages.

Described is a method to inhibit browning in aged cheeses and the resulting aged cheese. The method includes the step of adding to a fresh cheese during its manufacture an amount of a reducing agent, wherein the amount of added reducing agent is effective to inhibit methylglyoxal-mediated browning of the cheese as it ages.

Disclosed is a method of producing brewed, matured or fermented food, comprising: exposing the food to sound having a frequency of higher than 1 Hz and less than 400 Hz during brewing, maturation or fermentation. The method enables improved efficiency with respect to the yield of desirable flavors and flavor development control and ideally also prolonged shelf-life. Also disclosed are systems for performing said method and food products produced by said method.

Disclosed is a method of producing brewed, matured or fermented food, comprising: exposing the food to sound having a frequency of higher than 1 Hz and less than 400 Hz during brewing, maturation or fermentation. The method enables improved efficiency with respect to the yield of desirable flavors and flavor development control and ideally also prolonged shelf-life. Also disclosed are systems for performing said method and food products produced by said method.