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Patent Searching and Data


Matches 501 - 550 out of 4,516

Document Document Title
WO/2007/093004A1
A system for gaseous treatment of food applied in a continuous mode comprising vessel adapted to receive a volatile biocide and food; entry port for introducing food into the vessel; exit port for removing food from the vessel; means for...  
WO2007055932A8
A method is provided for obtaining ß-casein from skim milk. Purification of ß-casein from milk is achieved through a process of microfiltration using cross-flow polymeric microfiltration membranes. Cooling of the milk prior to microfil...  
WO/2007/086678A1
The present invention relates to an apparatus for manufacturing slice cheeses with a different colored pattern on each slice cheese, wherein pigments are added during a cheese manufacturing process so that when a chunk of finished cheese...  
WO/2007/085668A1
The invention relates to surface treatments and coatings for cheese and seeds (sunflower and pumpkin) with palmitic, lauric and estearic fatty acid esters with sucrose, which are intended to protect the food and, in particular, the surfa...  
WO/2007/083010A2
Process for preparing a cheese having the organoleptic and textural characteristics of a cheese of the natural cheese type, according to which: - the starting cheese material is ground so as to obtain a finely divided starting material, ...  
WO/2007/083010A3
Process for preparing a cheese having the organoleptic and textural characteristics of a cheese of the natural cheese type, according to which: - the starting cheese material is ground so as to obtain a finely divided starting material, ...  
WO/2007/083021A1
Composition for flavouring dairy products, in particular cheeses, comprising at least one combination of microorganisms, wherein said combination comprises at least one microorganism of lytic type and at least one ripening agent, flavour...  
WO/2007/072901A1
[PROBLEMS] To provide a processed cheese which is adaptable to various packing forms through a hot-melt process and contains a lactic acid bacterium (which contributes to health) in a living state while maintaining its characteristic pro...  
WO/2007/071610A1
The present invention relates to an improved process for the manufacture of cheese, in particular hard and semi-hard cheese types. There is provided a process for the manufacture of a natural cheese comprising the stops of inoculating mi...  
WO/2007/055932A1
A method is provided for obtaining β-casein from skim milk. Purification of β-casein from milk is achieved through a process of microfiltration using cross-flow polymeric microfiltration membranes. Cooling of the milk prior to microfil...  
WO/2007/054988A1
The aim of the present invention is "gluten-free" spore or mildew cultures of the genus Penicillium, in particular of the species Penicillium roqueforti for the blue-veining of cheeses intended for persons affected by celiac disease. Fur...  
WO/2007/055604A1
A dairy product is prepared by adding a non-lactose fermenting and non-galactose fermenting yeast or a non-fermentative yeast to a dairy starting material or dairy product in an amount sufficient to extend the shelf life of the resulting...  
WO/2007/051813A3
The invention relates to a liquid natamycin composition for protecting perishable goods such as food and feed products and agricultural products. The composition comprises an antifungally effective amount of natamycin in an alcoholic sol...  
WO2007027926A9
The invention provides mozzarella cheese of uniform composition that is readily and inexpensively made by acidifying milk prior to beginning the cheese making process. The cheese has excellent melting properties and can be used on a vari...  
WO/2007/047592A1
The present invention relates to a method for producing cheese comprising treating cheese milk, or a fraction of cheese milk, with a phospholipase and adding whey protein to the cheese milk.  
WO/2007/042096A1
A chilled dessert product is provided that comprises a moulded gel part, containing 40-95 wt% water, 0.05-5 wt% agar, 1-11 wt% protein and 3.5-35 wt% fat. At least 50% of the surface of the gel part is coated with a fat-based anhydrous c...  
WO/2007/042288A2
The invention relates to compounds of formula (I) that provide a kokumi flavour to consumables and flavour compositions, and to consumables and flavour compositions comprising such compounds. Enzymatic methods to prepare the compounds ar...  
WO/2007/042097A1
A chilled dessert product can be prepared by the following steps: a) heating an edible composition and transferring it to a mould, and cooling the composition under quiescent conditions to form a gel in the mould, which gel comprises 40-...  
WO/2007/042288A3
The invention relates to compounds of formula (I) that provide a kokumi flavour to consumables and flavour compositions, and to consumables and flavour compositions comprising such compounds. Enzymatic methods to prepare the compounds ar...  
WO/2007/042274A1
Use as a salt enhancer and flavour of S- or O-carboxyalkylated amino acids and peptide compounds of formula I and consumables or flavour compositions comprising such compounds. Method of flavouring consumables, in particular of replacing...  
WO2006134157A8
The invention concerns a fresh dairy product with low fat and sugar content and low energy density, comprising one or several satietogenic ingredients, as well as a method for making such a product. Said satietogenic ingredient(s) compri...  
WO/2007/027953A1
The invention provides moist cheeses of uniform composition that are readily and inexpensively made by acidifying milk prior to beginning the cheese making process.  
WO/2007/027926A1
The invention provides mozzarella cheese of uniform composition that is readily and inexpensively made by acidifying milk prior to beginning the cheese making process. The cheese has excellent melting properties and can be used on a vari...  
WO/2007/019154A2
A food product having a variety of consistencies and flavors is described. The product may be made from ingredients that may not derive from animal sources or processes, and may have a consistency ranging from that of a pourable liquid, ...  
WO/2007/019242A2
Sodium gluconate is added to the typical cheese-making recipe to inhibit the growth of calcium lactate crystals as the cheese ages. The sodium gluconate is preferably added with sodium chloride or shortly after sodium chloride as part of...  
WO/2007/019154A3
A food product having a variety of consistencies and flavors is described. The product may be made from ingredients that may not derive from animal sources or processes, and may have a consistency ranging from that of a pourable liquid, ...  
WO/2007/019242A3
Sodium gluconate is added to the typical cheese-making recipe to inhibit the growth of calcium lactate crystals as the cheese ages. The sodium gluconate is preferably added with sodium chloride or shortly after sodium chloride as part of...  
WO2006106252A8
The invention concerns a method for making ripened cheese having enhanced organoleptic properties, which consists, during one of the steps of the manufacturing method, in inoculating a dairy mixture with one or more lactic acid bacterial...  
WO/2007/008384A3
Disclosed are food articles comprising microcapsules as delivery devices. Methods of preparing such food articles are also disclosed.  
WO/2006/138255A3
Techniques for making a yogurt-cheese-oil product, comprising steps of: providing a milkfat- oil fluid comprising butterfat and an oil; pasteurizing the milkfat-oil fluid to produce a cheese-oil precursor; combining yogurt with the chees...  
WO/2006/138255A2
Techniques for making a yogurt-cheese-oil product, comprising steps of: providing a milkfat- oil fluid comprising butterfat and an oil; pasteurizing the milkfat-oil fluid to produce a cheese-oil precursor; combining yogurt with the chees...  
WO2006063142B1
Techniques for making a yogurt cream cheese product comprising steps of providing a milkfat fluid comprising butterfat; pasteurizing the milkfat fluid to produce a cream cheese precursor; providing a yogurt, and combining the yogurt with...  
WO2005107486A3
Methods for preparing cheese are provided that involve combining a slurry with a cheese precursor to form an admixture that is subsequently processed to form the cheese product. The slurry typically includes a liquid such as water, milk ...  
WO/2006/134157A1
The invention concerns a fresh dairy product with low fat and sugar content and low energy density, comprising one or several satietogenic ingredients, as well as a method for making such a product. Said satietogenic ingredient(s) compri...  
WO/2006/134159A1
The invention concerns a fresh dairy product with low fat and sugar content and low energy density, comprising one or several satietogenic ingredients, as well as a method for making such a product. Said satietogenic ingredient(s) compri...  
WO2005107485A3
Methods and systems for preparing soft or firm/semi-hard cheese are provided, as well as soft or firm/semi-hard cheese prepared by the methods. The methods typically involve the formation of a slurry that contains blended or molten chees...  
WO/2006/131625A1
The invention concerns cheese packaged in an envelope whereof the casing consists of a soft inner casing made of heat-sealable material, coated with at least one coating material layer adhering to the soft inner casing.  
WO2006102092A3
An imitation cheese composition containing moisture in an amount that is at least about 55% by weight of the composition, an acidulent in an amount that causes a pH of the composition to be not greater than 4.6, a hydrocolloid, a cheese-...  
WO2005032266A3
The invention relates to a method for producing novel cheese products having a fibrous texture and a fresh and lactic taste consisting in processing an initial raw material comprising a soft extruded cheese having a firm and fibrous text...  
WO/2006/119871A1
A method of preparing a dairy product or a dairy product analogue, the dairy product or dairy product analogue comprising a sterol, wherein the method comprises acid coagulating a cheese milk, cream or combination thereof in the presence...  
WO2005099474A3
A preformed cream cheese bagel topping for direct application to a slice of a bagel. The bagel topping having an upper and lower surface for engaging a surface of a bagel and a hole extending therebetween.  
WO2006063142A3
Techniques for making a yogurt cream cheese product comprising steps of providing a milkfat fluid comprising butterfat; pasteurizing the milkfat fluid to produce a cream cheese precursor; providing a yogurt, and combining the yogurt with...  
WO/2006/106252A3
The invention concerns a method for making ripened cheese having enhanced organoleptic properties, which consists, during one of the steps of the manufacturing method, in inoculating a dairy mixture with one or more lactic acid bacterial...  
WO/2006/106252A2
The invention concerns a method for making ripened cheese having enhanced organoleptic properties, which consists, during one of the steps of the manufacturing method, in inoculating a dairy mixture with one or more lactic acid bacterial...  
WO/2006/098972A1
Swiss-type cheese flavor compositions are provided which can be used in food products for flavor addition, flavor enhancement, and as a substitute for natural Swiss cheese ingredients. It also relates to processes for rapid direct produc...  
WO2006039372A3
Low pH, high moisture, shelf stable foodstuff and methods of making are provided. The foodstuff is acidified with acidic electrodialized composition, edible inorganic acid or mixture thereof to obtain a final product pH of 4.6 and prefer...  
WO2006026811A3
A method of producing a pasta filata cheese product, such as a Mozzarella-type cheese, in a continuous process without emulsifier or pH regulator additives requires preparing a typical pasta filata-type cheese curd and supplying the curd...  
WO/2006/087350A1
The present invention relates to a composition comprising a whey protein and an active compound, wherein the composition releases at most 30 wt% of the active compound when hydrated in Jennes-Koops buffer at room temperature during a per...  
WO2005087918A9
A fungal wild-type lipolytic enzyme having a higher ratio of activity on polar lipids compared with triglycerides, wherein the enzyme preferably has a phospholipidAriglyceride hydrolysing activity ratio of at least 4. Preferably, the lip...  
WO2006067825A3
The present invention relates to systems for preserving fresh spun-curd dairy products, such as mozzarella cheese, in particular of water buffalo, by using gels which ensure their physical, organoleptic, and nutritional properties over l...  

Matches 501 - 550 out of 4,516