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Matches 551 - 600 out of 4,479

Document Document Title
WO2006004619A3
According to the present invention, fat and caloric content of processed cheeses can be reduced by the replacement of a portion fat content normally found in processed cheeses with an amount of dietary fiber. The result is that fat and c...  
WO2005048725A3
The present invention relates to cheese compositions and methods of making cheese compositions, including methods of formulating cheese compositions. Cheese compositions of the present invention include casein protein, non-casein protein...  
WO/2006/053897A1
A ripening and/or maturation process is described, in which the cheeses are arranged in a leaktight ripening and/or maturation container constituted by one or more bodies of the same cross-section as that of the cheeses contained, increa...  
WO/2006/052147A1
The invention relates to a process for preparing a fermented product of which milk or milk products constitute a substantial part, wherein oleic acid is added during the process. The invention also relates to a product prepared by the pr...  
WO/2006/048480A2
The invention relates to a method of packaging a traditionally-produced ripe fat cheese in a metal can, in which the canned cheese is packaged and hermetically sealed with ingredients used in the preparation thereof, such as oils, quince...  
WO/2006/048480A3
The invention relates to a method of packaging a traditionally-produced ripe fat cheese in a metal can, in which the canned cheese is packaged and hermetically sealed with ingredients used in the preparation thereof, such as oils, quince...  
WO/2006/044461A1
A dried, crisp, puffed cheese food product and a process for making it is provided wherein surfaces of low fat cheese precursor pieces containing about 12 to about 24 percent moisture are contacted with polysaccharide, followed by temper...  
WO2005097063A3
The invention relates to a natamycin dosage form comprising a tablet, which consists of physiologically acceptable components, said tablet containing an effective food preserving amount of natamycin. The invention also relates to a proce...  
WO/2006/038580A1
A process for producing a food with multicolored pattern, comprising introducing two or more colored fluid food materials in a single mold so as to attain formation of various patterns/configurations. In the filling of two or more colore...  
WO/2006/039372A2
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...  
WO/2006/034762A2
The invention relates to an aqueous polymer dispersion containing A) a polymer dispersion produced by radical polymerization of ethylenically unsaturated monomers, B) stabilizing suitable for carrying out radical polymerization, in addit...  
WO/2006/034856A1
The present invention pertains to activated globular protein preparations, a method for obtaining such preparations and to their use in edible compositions. In particular, the present invention relates to the use of activated globular pr...  
WO2005018794A8
The present invention relates to microcapsules, and more particularly to microcapsules where an aqueous bead or beads comprising the active ingredient is encapsulated in or by a hydrophobic shell matrix. The present invention relates als...  
WO2005087918A3
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...  
WO2004064537A3
A method for the in situ production of an emulsifier in a foodstuff, wherein a lipid acyltransferase is added to the foodstuff. Preferably the emulsifier is produced without an increase or without a substantial increase in the free fatty...  
WO/2006/031694A1
The present invention provides a wheyless process for preparing natural mozzarella string cheese using dry dairy ingredients. This process enables the manufacture of string cheese from non-perishable or shelf-stable ingredients such as d...  
WO/2006/030128A1
The invention relates to a method of producing a ripened or traditional-type cheese from lactose-depleted powder protein concentrates. The invention also relates to a base composition that is used in said method, containing water, fat an...  
WO2004064987A3
A method of producing one or more of a carbohydrate ester, a protein ester, a protein subunit ester or a hydroxy acid ester, which method comprises admixing an acyl donor, an acyl acceptor and water to produce a high water environment co...  
WO/2006/026811A2
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/2006/023812A1
Methods for reducing the sodium content of finished food products comprising adding trehalose to suitable food products in an amount ranging from greater than 0% to less than 1.5% by weight of the finished food product and by optionally ...  
WO2005074709A3
The invention relates to calcium-enriched foods in various forms, in particular in the form of staple foods, based on cereal products. To increase the calcium content of said foods, water-soluble calcium salts of weak acids are added dur...  
WO2004107869A8
A method is described for producing a young cheese or cheese curd in which the natural ripening process is slowed. The method involves forming a coagulum of cheese curd from milk, salting and draining the whey. The curd is then formed in...  
WO2004096992A3
Cell wall, cell surface and secreted protein nucleic acid molecules and polypeptides and fragments and variants thereof are disclosed in the current invention. In addition, cell wall, cell surface and secreted fusion proteins, antigenic ...  
WO2005074694A8
The present invention relates to a composition and a method of preparing cheese products with a suitable moisture level. The cheese products that have been formed using the composition are characterised with an improve at least one of ar...  
WO/2006/005522A1
Method for the preparation of a crumbly, and expanded dairy product, comprising the steps of subjecting a finely divided hard cheese with a humidity content lower than or equal to 45%, optionally admixed with at least one aromatic ingred...  
WO/2006/004619A2
According to the present invention, fat and caloric content of processed cheeses can be reduced by the replacement of a portion fat content normally found in processed cheeses with an amount of dietary fiber. The result is that fat and c...  
WO/2006/004444A3
Apparatus for producing cheese blocks. The apparatus includes a cheese former for forming blocks of cheese. A plurality of moulds formed by a base (40) and lid (41). A loading station (20) in which a bagged block of cheese (14) is engage...  
WO/2006/004444A2
Apparatus for producing cheese blocks. The apparatus includes a cheese former for forming blocks of cheese. A plurality of moulds formed by a base (40) and lid (41). A loading station (20) in which a bagged block of cheese (14) is engage...  
WO/2006/000905A1
A use of aqueous dispersions of formulations in powder form comprising a vinyl acetate-ethylene copolymer or a copolymer in which part of the monomer units derived from ethylene are substituted by units derived from alkyl acrylates and a...  
WO2005102062A3
The present invention describes a coating composition comprising a copolymer of vinylacetate and one or more esters having a water vapour permeability of less than 20 mg/cm 224h when applied as film having a thickness of 0.2 mm. In a pre...  
WO/2005/122802A1
The invention relates to a device and a method for producing molded viscoelastic food articles, especially from dough-type, viscoelastic fresh cheese such as mozzarella or mascarpone. According to the invention, molded hollow spaces are ...  
WO/2005/120241A1
This invention concerns about manufacture of process cheese, more detaily a strong hydrophobic rennet casein could increased the solubility without heating, simply mixing could solubilize the rennet casein in water in presence of melting...  
WO/2005/120260A1
The present invention provides an arrangement for directing a shredded cheese manufacturing line comprising a processor (1), a memory (4) and a dosing unit (13), said memory (4) being arranged to communicate with said processor (1), said...  
WO/2005/117599A1
The invention relates to a method of improving the ripening of a fermented food product. The inventive method comprises: the selection of micro-organisms that can overproduce a keto acid in a significant quantity, the weakening of same, ...  
WO2005104859A3
A process for obtaining increased yields and/or a reduced reaction time in enzymatic conversion of lactose to lactobionic acid comprising adding to a dairy substrate, such as milk, whey or lac-tose solution, a carbohydrate oxidase, capab...  
WO2004073409A3
A process for making a yogurt cream cheese product comprising steps of: providing a milkfat fluid having an initial butterfat content level; pasteurizing the milkfat fluid to yield a cream cheese precursor; providing a yogurt, and combin...  
WO2005089416A3
One aspect of the disclosure herein contemplates a composite film comprising lysozyme incorporated within a chitosan polymer matrix. In another aspect, there is disclosed a film that includes chitosan, and about 10 to about 200 weight pe...  
WO2005067735A3
The present invention relates to a process for the production of a food product whereby an intermediate form of said food product comprises a pigment, which process comprises adding at least one enzyme that is effective in directly conve...  
WO/2005/107488A1
The invention relates to a method, according to which soft, semi-soft and/or hard cheese containing herbs and/or seasoning can be produced, whereby said method is not dependent on the addition of sterilised dried herbs or seasonings, who...  
WO/2005/107486A2
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/2005/107484A1
The present invention relates to the preparation of a dairy product that has at least one characteristic like or similar to a characteristic of a mixture of at least two dairy products. In a preferred embodiment the dairy product has the...  
WO/2005/107485A2
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/2005/107487A1
Methods for preparing cheese blends of analog cheese and soft or firm/semi-hard, ripened or unripended, cheese are provided. The methods generally involve combining a slurry that contains the basic ingredients for an analog cheese and op...  
WO/2005/107497A1
A condiment composition comprising a high percentage of grated cheese in combination with a core of other lyophilised and/or dehydrated ingredients capable of imparting taste and/or flavour to the foodstuff to which the composition is ap...  
WO/2005/104859A2
A process for obtaining increased yields and/or a reduced reaction time in enzymatic conversion of lactose to lactobionic acid comprising adding to a dairy substrate, such as milk, whey or lac-tose solution, a carbohydrate oxidase, capab...  
WO/2005/102062A2
The present invention describes a coating composition comprising a copolymer of vinylacetate and one or more esters having a water vapour permeability of less than 20 mg/cm 224h when applied as film having a thickness of 0.2 mm. In a pre...  
WO/2005/099471A1
The invention relates to the milk industry, in particular to cheese manufacturing and can be used for producing cheese, in particular shaped hard natural cheeses. The inventive cheeses head is made of cheese dough in the form of a body o...  
WO/2005/099474A2
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.  
WO/2005/099470A1
The present invention relates to a method of producing acid-coagulated, fermented, fresh cheese with an extrudable and homogeneous texture comprising cutting, heating, pressing and agitating a fermented curd prepared from skimmed, homoge...  
WO/2005/099876A1
Bipolar membrane electrodialysis (BMED) was used to separate lipids from biological solutions. The lipids are separated from animal as well as vegetable solutions. Particularly, bipolar membrane precipitates high levels of lipids from a ...  

Matches 551 - 600 out of 4,479