230 PATENT ABSTRACTS

curds are then cooked, at a temperature and for a time effective to form small pieces of curd. The supernatant liquid is separated from the curds, and the curds are rapidly cooled. The present in- vention provides a process for obtaining food analogs having a wide range of organoleptic pro- perties, from a scrambled egg analog, wherein the curds are soft and relatively large, to a cooked meat analog, wherein the curds are harder and relatively small.

5208054

P R O C E S S F O R P R O D U C T I O N O F A L C O H O L I C B E V E R A G E S

Kazuyuki Torii, Kenji Sato, Nishinomiya, Japan assigned to Suntory Limited

A process for production of an alcoholic beverage which is obtained by alcoholic fermen- tation by yeast, characterized with employing phospholipase which acts on fermentable materials prior to fermentation, to improve the flavor of the alcoholic beverage.

5208372

C A L C I U M C I T R A T E A N T I C A K I N G A G E N T

Susan Vidal, Fouad Saleeb assigned to Kraft General Foods Inc

A new and useful calcium salt of citric acid is prepared and is used as an anticaking agent in furctose-sweetened powdered soft drinks. Also included are the processes for preparing the new calcium salt and powdered beverage mixes con- taining the new salt.

5209943

P R O C E S S F O R M A K I N G B U L K C H E E S E

Allen Pittelko assigned to Damrow Company Inc

A method of making bulk cheese utilizes a ver- tical tower wherein the curd and whey mixture is introduced at the top of the tower and the cheese is withdrawn from the bottom of the tower. The tower is placed under negative pressure by drawing a vacuum through the center of the

tower along its central axis and along the periphery of the tower to draw whey from the curd and whey mixture toward the center of the tower and toward the perimeter of the tower to remove it from the curd as the cheese is formed.

5210294

P R O C E S S F O R T H E P R O D U C T I O N O F P U R I F I E D

L A C T I C A C I D A Q U E O U S S O L U T I O N S S T A R T I N G F R O M

F E R M E N T A T I O N B R O T H S

Giorgio Mantovani, Giuseppe Vaccari, Anna L Campi, Ferrara, Italy assigned to Himont In- corporated

Purified lactic acid aqueous solutions obtained by percolating fermentation broths through columns of appropriate ion-exchange resins.

5211972

P R E P A R A T I O N O F C H E E S E F L A V O R A N T C O M P O S I T I O N S

Zdene Kratky, Dharam V Vadehra assigned to Nestec S A

Cheese flavorant compositions are prepared by mixing a lipolyzed cream prepared from a heavy cream, a lipolyzed cheese prepared from a hard, ripened cheese, and a proteolyzed cheese pre- pared from a hard, ripened cheese.

5211978

C O M P O S I T I O N A N D M E T H O D O F M A K I N G P R O C E S S E D

C H E E S E

Karl Merkenich, Andrea Maurer-Rothmann, Edgar Walter, Guenter Scheurer, Henning Klostermeyer, Fuerth/Fahrenbach, Federal Republic Of Germany assigned to BK Laden- burg GmBH

Composition and method of making a processed cheese preparation containing cheese, fat, pro- cessing salts, water and conventional additives, such as emulsifiers, binding agents, thickeners, curds, milk protein and aroma materials in the usual amounts, wherein trisodium citrate and/or sodium phosphate are used as processing salts in