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Patent Searching and Data


Matches 551 - 600 out of 4,572

Document Document Title
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...  
WO/2006/081638A1
Method for impressing of relief images on foodstuffs, on which is impressed a durable print of superficial relief image. The chosen dosed volume of foodstuffs is placed on a cloth of textile material (1), on which are made by embroidery ...  
WO/2006/075772A1
A dairy product having smooth feeling in the mouth, reduced sour taste and reduced bitter taste for the purpose of meeting a variety of palatability requirements of consumers; and a process for producing the dairy product comprising addi...  
WO/2006/072257A2
Microbial starter cultures. More specifically, a method for preparing a microbial starter culture wherein the microorganism is inoculated in a culture medium comprising at least one 5 yield enhancing agent selected from the group consist...  
WO/2006/072257A3
Microbial starter cultures. More specifically, a method for preparing a microbial starter culture wherein the microorganism is inoculated in a culture medium comprising at least one 5 yield enhancing agent selected from the group consist...  
WO/2006/067186A3
The present invention describes a method of producing curd or cheese from a milk composition consisting of the following steps: - heating the milk, - adding to the heat treated milk a protein hydrolysate, - adding to the heat treated mil...  
WO/2006/067136A1
The present invention relates to a method for the rapid preparation of a starter culture which method comprises: (a) inoculating a starter culture in a medium of HTST-pateurized whole milk, semi skimmed milk, skimmed milk, whey or milk p...  
WO/2006/067186A2
The present invention describes a method of producing curd or cheese from a milk composition consisting of the following steps: - heating the milk, - adding to the heat treated milk a protein hydrolysate, - adding to the heat treated mil...  
WO/2006/067825A2
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...  
WO/2006/066332A1
A method for preparing a dairy protein concentrate, isolate or micellar casein, said method including the steps of: (a) preparing a pasteurised liquid skim milk, whole milk, milk protein concentrate or reconstituted milk feedstock; (b) s...  
WO2006005522A8
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/2006/063142A2
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/2006/056561A1
The invention provides a process to coat the surface of a food product or food ingredient, that respires water, whereby the food product or food ingredient is coated with a water-borne polymer dispersion to form a peelable coating.  
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 ...  

Matches 551 - 600 out of 4,572