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Matches 1 - 50 out of 4,739

Document Document Title
WO/2020/099427A1
The present invention relates to novel strains of Penicillium camemberti and to the use thereof for the preparation of food products, for example of dairy and/or vegetable origin, such as the ripening of soft cheeses having a moldy and/o...  
WO/2020/101486A1
The invention provides a method for the generation of a bacteriophage insensitive mutant from parent strain cells comprising an active CRISPR-Cas system, the method comprising the stages: -an anti-CRISPR protein exposure stage comprising...  
WO/2020/094839A1
The present invention is in the field of dairy technology. It relates to methods of inhibiting the growth of unwanted microorganisms, such as Gram-negative bacteria, yeasts or molds in dairy products by using phospholipase to treat the m...  
WO/2020/089279A1
ABSTRACT The application is directed to a method to manufacture pasta-filata cheese based on cultures comprising or consisting of either 1) at least a galactose-positive Streptococcus thermophilus strain as defined herein or 2) at least ...  
WO/2020/079270A1
The invention relates to methods for making strained acidic, for example fermented, dairy products having reduced carbohydrates, compositions comprising strained acidic, for example fermented, dairy products having reduced carbohydrates,...  
WO/2020/075206A1
A process for creating a cream comprises the steps of preparing a cream base, preparing a mixable ingredient adapted to define a granular mass and joining to said cream base said mixable ingredient; preparing said mixable ingredient comp...  
WO/2020/065240A1
The present invention relates to a method for preparing a food matrix saturated with gas at a pressure above atmospheric pressure comprising the following steps: (a) introducing a deformable food matrix containing a gas phase, at the sta...  
WO/2020/056512A1
An apparatus for fusing curd and a method for fusing curd. The curd is fused in the apparatus, which is configured to form a curd stack in a container that has a temperature comprised within a temperature range that favors acidification ...  
WO/2020/051527A1
Described herein are methods of making a gas-containing food product. Described herein are methods of making a dairy product over multiple seasons when the supply of fresh milk varies 40% over the course of the seasons. The producing the...  
WO/2020/038969A1
A method for the preparation of a Dutch- or Swiss-type cheese or cheese product comprising the steps of first preparing a pre-cheese from a concentrated protein source and a specific fat source followed by processing the pre-cheese obtai...  
WO/2020/038898A1
The present invention relates to a human food comprising a basic food product and an ingredient, wherein the ingredient comprising one or more health-enhancing microorganism and a combination of at least one fermented seaweed material an...  
WO/2020/029352A1
Provided is processed cheese containing lysozyme, comprising the following ingredients: 0.07 to 89% of lysozyme, 10 to 99.92% of cheese, and 0.01 to 1% of an emulsifying salt. The percentages are mass percentages of the total mass of the...  
WO/2020/030625A1
The present invention relates to a process for producing a fermented milk soft cheese product comprising the steps of a) Providing a first milk base, b) Optionally subjecting the first milk base to a concentration step to obtain a concen...  
WO/2020/017456A1
[Problem] To provide a cheese-containing food that shows an appropriate stringiness or viscosity in a molten state and has a good texture. [Solution] A cheese-containing food which comprises curdlan and a processed starch in such amounts...  
WO/2020/011975A1
The invention relates to methods for making cheese, in particular to improving the productivity of the cheese making process by controlling the rate of coagulation of a cheese milk and/or the strength of the gel network formed. Provided ...  
WO/2020/009134A1
This packaged cheese product comprises a container and cheese which is housed within the container, wherein: the container is provided with a circular bottom face part on which the cheese is placed, a lateral wall part which stands upwar...  
WO/2020/003905A1
[Problem] To provide a novel technology that can promote the production of interleukin-6, and to provide a novel technology that can promote the production of interleukin-10. [Solution] Provided are an interleukin-6 production promoter t...  
WO/2019/244179A1
An antibacterial edible film is described, comprising at least one edible mixture composed of edible ingredients, such mixture comprising therein at least one probiotic strain producing at least one own bacteriocin in the film. Lactoccoc...  
WO/2019/177555A3
The invention relates to a method of producing a UF suzme white cheese, comprising the steps of a) adding the starter culture and coagulant into the ultra-filtered milk retentate, b)filling the mixture into a container, c)keeping the con...  
WO/2019/224285A1
A process for the reduction of Maillard reaction (and thereby browning) in a cheese food product, wherein the process comprises contacting the product with a hexose oxidase (EC1.1.3.5)and/or cellobiose oxidase(EC 1.1.99.18) enzyme.  
WO/2019/202003A3
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...  
WO/2019/215422A1
The present invention relates to a method for producing a composite cheese product comprising a first cheese surrounding at least a portion of a second cheese. The method comprises obtaining a first mould providing a first recess having ...  
WO/2019/202003A2
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...  
WO/2019/197350A1
The present invention relates to a process for making a solid fatty preparation to be incorporated in a meat or cheese product or in a product for feeding animals, wherein said fatty preparation does not comprise fats with a plant origin...  
WO/2019/093984A4
The invention relates to a method for producing multi-layered cheese and an apparatus for the production of cheese according to this method, comprising the first blade (10) for cutting the cheese, a motion member (30) which provides move...  
WO/2019/103712A4
The invention is a production method of SUZME (UF white) cheese that comprises the process steps of continuously mixing the milk retentate and adding CaCl2, adding LAB (Lactic Acid Bacteria) starter culture to milk retentate and adding s...  
WO/2019/174001A1
Provided are Lactococcus lactis subsp. lactis CCFM1018, a fermented food thereof and an application thereof in preparing a drug. The bacteria is not only obviously superior to intestinal resident flora, such as escherichia coli and enter...  
WO/2019/174760A1
The invention relates to a method for providing a naturally ripened, cylindrically shaped cheese of the hard or semi-hard type, comprising the steps of: (i) forming a cylindrically shaped cheese from a curd by conventional means; (ii) ap...  
WO/2019/171788A1
The present invention addresses the problem of providing a food product improved in terms of off-flavor that occurs over time among milk-containing food products that contain a highly unsaturated fatty acid-containing oil/fat and have a ...  
WO/2019/093984A3
The invention relates to a method for producing multi-layered cheese and an apparatus for the production of cheese according to this method, comprising the first blade (10) for cutting the cheese, a motion member (30) which provides move...  
WO/2019/141692A1
The invention relates to a method for producing food products from a yoghurt, the method comprising a step of heating the yoghurt with microwaves at a frequency of between 915 and 2375 MHz and at a temperature of between 60°C and 65°C ...  
WO/2019/103712A3
The invention is a production method of SUZME (UF white) cheese that comprises the process steps of continuously mixing the milk retentate and adding CaCl2, adding LAB (Lactic Acid Bacteria) starter culture to milk retentate and adding s...  
WO/2019/142171A1
The object of the present invention is a mozzarella cheese obtained from a mixture of raw materials consisting of milk, rennet, salt and optionally lactic bacteria and having a high residual moisture content. Said mozzarella cheese can b...  
WO/2019/138131A1
Savoury filling compositions, in particular savoury cheese filling compositions, having excellent texture, taste, shelf life and bake and freeze/thaw stability are provided. The savoury filling compositions described herein are particula...  
WO/2019/137983A1
The present invention relates to a process for making low-moisture mozzarella cheese using recent developments in the technical knowledge about the interactions between cultures, coagulants and cheese technology to increase cheese yields...  
WO/2019/132585A1
The functional antimicrobial packaging material for maintaining freshness of soft cheese according to an embodiment of the present invention is manufactured by coating a coating mixture, prepared by adding an antimicrobial material to a ...  
WO/2019/129816A1
A method and system (100) for producing an aseptic food product, the method comprising mixing, in a mixer unit (1), ingredients (11-15) into a mixture (M) comprising: 20-35 wt% fat; 8-12 wt% milk protein; 0,5-3 wt% thickener; 0,5-2,5 wt%...  
WO/2019/132798A1
The invention relates to a method of producing a UF suzme white cheese, comprising the steps of adding the starter culture and calcium into the ultra-filtered milk retentate, filling the mixture into a container, keeping the container in...  
WO/2019/129545A1
A method and system for processing a fermented dairy product (DP), comprising feeding, in a product feed conduit (22), fermented dairy product (DP) to a separator (12), separating (204) the fermented dairy product (DP) into a heavy phase...  
WO/2019/133679A2
Non-dairy cheese analogs and/or semi-soft non-dairy analogs that are derived substantially from or wholly from non-animal sources and have, among other things, improved cohesiveness, compressibility characteristics and/or rupture charact...  
WO/2019/117621A1
The present application relates to a composition for producing a cream cheese filling for baked goods which contains cream cheese and sugars containing allulose; a cream cheese filling for baked goods including same and baked goods conta...  
WO/2019/110497A1
A process for the reduction of Maillard reaction (and thereby browning) in a food or feed product (preferably a dairy food product such as e.g. mozzarella cheese), wherein the process comprisescontacting the product with a cellobiose oxi...  
WO/2019/093466A1
The purpose of the present invention is to provide: a novel oil-and-fat composition usable as an oil-and-fat sensation imparting material that can impart an oil-and-fat sensation to food and drink at a more natural and moderate intensity...  
WO/2019/092632A1
A method and baking oven (1 ) for baking food products comprising cheese or constituted by cheese are described. The baking oven comprising a baking chamber (2), a conveyor belt (3) movable in a continuous way in the baking chamber for s...  
WO/2019/089992A1
Disclosed are methods for producing cheeses having the desirable properties of process cheese, using phospholipase enzyme(s), without the addition of emulsifying salts to produce such cheeses. The methods of the invention allow a cheese ...  
WO/2019/081577A1
The present invention relates to a composition suitable for preparing a dairy product comprising at least one starter culture and a Lactobacillus rhamnosus strain capable of imparting onto the dairy product an enhanced creamy flavor with...  
WO/2019/083115A1
The present invention relates to a pork cutlet with durian, perilla leaves, and cheese and a method for making the same and, more specifically, to a pork cutlet with durian, perilla leaves, and cheese, wherein durian is prepared into a p...  
WO/2019/068722A1
The present invention concerns a method for production of an alternative dairy product, using vegetable oil to substitute at least part of the dairy fat. Further, methods for producing an oil-dairy fat composite and an emulsion are discl...  
WO/2019/052682A1
The invention relates to a method for producing food and drugs with reduced allergen content and/or reduced bacteria content. According to said method, gaseous and/or solid carbon dioxide is left to act on the food or the drugs in a clos...  
WO/2019/054491A1
The present invention provides a food/drink item or preparation for improving tear secretion performance/tear stability, a water-soluble indigestible component having been added to the food/drink item or preparation. This food/drink item...  

Matches 1 - 50 out of 4,739