Wm. Wrigley Jr. Co, agrees to buy Life Savers, Creme Savers and Altoids mints confectionery brands from Kraft Foods Inc, for $1.48 billion.
Looking to extend more of its marketing might from gum to candy, Wm. Wrigley Jr. Co. has agreed to buy Life Savers and Altoids mints from Kraft Foods Inc. in a $1.48 billion cash deal that refocuses Kraft's attention on its trademark supermarket products, according to published reports. ...

Control location and activity of plasmin components in dairy products.
Plasmin, the major native milk serine proteinase, is an important contributor to proteolytic breakdown in milk and dairy products. Plasmin activity has beneficial proteolytic effects during the ripening of certain cheeses. The whey fraction obtained from the cheesemaking process is used to make whey protein concentrates and...

High pressures increase cheese yield.
High-pressure processing of the milk used to make cheese causes whey proteins to denature and form disulfide bonds with casein micelles. Incorporating whey proteins into the casein matrix could increase the dry matter and water content of the final product. This would increase the cheese wet yield by at...

Freezing, thawing have little impact on cheese protein degradation.
The manner in which proteins degrade as cheese matures is affected by several factors, including the plasmin, chymosin, protease, the pH of the curd, storage temperature and time, the salt-to-moisture ratio and humidity. Unfortunately, the effect of freezing on the proteolysis and shelflife of caprine milk cheeses has not...

Ford's Automotive Legends Meet Wisconsin Living Legends.
MILWAUKEE, July 19 /PRNewswire/ -- The home of beer, bubblers, frozen custard and cheese heads will be the 49th stop on the Thunderbird Living Legends U.S. and Canadian summer tour. Four 2002 Thunderbirds, a Mustang Bullitt and the S2 Focus will be connecting with local legends in...

Suprema Specialties, Inc. Announces It Has Been Awarded Best of Division, Gold and Bronze Medals in the California State Fair Commercial Cheese Making Competition.
Suprema Was Awarded Best of Division for Provolone; Gold Medals for Mozzarella and Provolone; Bronze Medal for Skim Milk Ricotta PATERSON, N.J., July 19 /PRNewswire/ -- Suprema Specialties, Inc. (Nasdaq: CHEZ) announces their Manteca, CA plant was awarded the Best of Division for...

Saputo Inc. - New Operating Structure of Four Business Divisions.
MONTREAL, July 20 /PRNewswire/ - Mr. Lino Saputo, Chairman of the Board and Chief Executive Officer of Saputo Inc., is pleased to announce the following appointments, which correspond with the Company's new operating structure of four business divisions. MR. DINO DELLO SBARBA is now President...

Process packs protein into snacks.
Whey proteins left over after cheesemaking are a key ingredient in new nutritious snack foods produced under a process developed by the ARS. The process uses a standard industry device, called the twin screw extruder, to make crunchy snacks with the whey proteins. By using...

Freezing, thawing have little impact on cheese protein degradation.
The manner in which proteins degrade as cheese matures is affected by several factors, including plasmin, chymosin, protease, the pH of curd, storage temperature and time, salt-to-moisture ratio and humidity. Unfortunately, the effect and impact of freezing on the proteolysis and shelf life of caprine milk cheeses has not...

Harness bacteria to develop cheese flavor.
Scientists at the University of Wisconsin are turning to certain bacteria to develop flavor in Parmesan cheese. The current effort involves defining and verifying the chemistry of flavors produced in Parmesan cheese made with specifically selected adjunct lactic acid bacteria. These bacteria provide flavor notes known to characterize high-quality...