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WO/2008/119731A1 |
The present invention concerns a process for producing a chilled dessert item containing a crunchy composition arranged in superimposed layers in its mass, comprising the following steps: a helical ribbon of milk, cereal-based, vegetable...
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WO/2008/120776A1 |
[PROBLEMS] To provide a process cheese product, which has a smooth texture, is highly meltable in mouth, scarcely sticks to the teeth or the inside of the oral cavity and has an improved novel texture, and a method of producing the same....
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WO/2008/114442A1 |
It is intended to provide a process by which the steps of portion-cutting and individual packing can be industrially conduced as quickly as possible after adding a flavor such as pepper between curds; and a portion-cut product of a soft ...
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WO/2008/113877A1 |
The invention relates to a method for substituting saturated milk fats with unsaturated fats, mainly from olive oil. The invention is suitable for use in all types of curd and cheese production. The invention can be used to obtain very h...
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WO/2008/110550A1 |
The present invention relates to a cheese coating comprises an inner coating layer which contains a fat and melts upon e.g.heat treatment and which is situated between the cheese portion and an outer coatinglayer comprising a plastic pol...
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WO/2008/108298A1 |
Disclosed is an agent for reducing visceral fat, which comprises a cell of a lactic acid bacterium, particularly a lactic acid bacterium belonging to the genus Lactobacillus or Lactococcus and/or a culture of the cell as an active ingred...
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WO2007083021A9 |
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...
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WO/2008/108473A1 |
In a pasta filata cheese such as mozzarella cheese, the content of tungstic-acid-soluble nitrogen is adjusted to a predetermined value. In a method for producing a pasta filata cheese, an aged cheese and/or an enzymatically processed che...
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WO/2008/108416A1 |
Disclosed is a high-fat cheese which has a water content of 35% or less, a pH value of 5.0 or higher, a milk fat content of 60% or more relative to the solid content and a stress at break of 500 gf or less at 10°C, and which can be prod...
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WO/2008/104820A1 |
The object of the invention is a process for preparing a functional dairy dessert characterized in that cooked cereal grist prepared with fermented milk is added to fresh fermented cheese, and if desired, the obtained mass is coated.
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WO/2008/098973A1 |
The present invention relates to methods for coagulating bovine milkand making cheese using a coagulant substantially identical to a chymosin originating from an animal of the Tylopoda suborder.
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WO/2008/095495A1 |
A novel method for producing a natural cheese is described. The present method utilizes a combination of heating, mechanical processing and pH changes to produce a natural cheese.
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WO/2008/096185A1 |
The invention relates to a method for manufacturing a curd dessert, during which a curd body (10) is produced by extrusion and cutting, and said curd body is coated with a coating material. The method is characterised by carrying out sai...
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WO/2008/092552A1 |
Sterile oil-in-water emulsion containing a water phase, one or more fat soluble ingredient(s) and one or more emulsifiers selected from the group of caseinates.
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WO/2008/087732A1 |
A portion type soft cheese containing a flavoring substance and being surface-treated with a mold that is subjected to heat sterilization after the maturation, characterized in that the flavoring substance has been added before cutting i...
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WO/2008/084289A1 |
The present invention relates to a method, called Mofinazione process, for preparing a milk intended for milk-dairy applications, the milk obtained with said method and the uses thereof. Said method includes an opportune heat treatment o...
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WO/2008/079031A2 |
The invention relates to a calcium- and phosphate-depleted milk protein concentrate or isolate. This may be prepared by use of cation exchange together with one or more of anion exchange, ultrafiltration/diafiltration and electrodialysis...
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WO/2008/074600A1 |
The invention provides an edible composition comprising: • at least 35 wt. % of a transparent aqueous phase having a pH of less than 5.5, wherein the aqueous phase has a light transmission of at least 70% using a 1 cm cuvette at wavele...
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WO/2008/074793A2 |
A method of producing curd or cheese from a milk composition comprising the following steps: - heat-treating the milk composition; - adding yeast extract to the heat-treated milk composition before or after the heat treatment; - coagulat...
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WO/2008/074770A1 |
The present invention relates to a method for preparing a dairy product with reduced sodium, wherein a yeast extract comprising at least 30% w/w 5'-ribonucleotides, on the basis of sodium chloride free dry matter, is added to a dairy com...
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WO/2008/074802A1 |
The invention relates to a method for producing cheese, wherein a gel-like curd/whey mixture is produced from dairy milk (skimmed milk/cream mixture) by coagulation, the curd/whey mixture is then cut in cheese processors, wherein the whe...
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WO/2008/074792A2 |
The present invention relates to a method of producing curd or cheese from a milk composition comprising the following steps: • adding to milk composition a protein hydrolysate, and/or a peptide and/or a mixture of peptides; • heat-t...
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WO/2008/070919A1 |
A method for manufacturing melt bodies for food articles such as bread rolls is disclosed. The method includes mixing one cheese component that is a flowable cheese with another food component such as a particulate bacon to form a homoge...
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WO/2008/064424A1 |
A method for modifying the resilience of a flexible layer having a predetermined footprint and to be formed from a predetermined amount of edible material is described. The method includes increasing the thickness of the flexible layer w...
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WO/2008/063084A1 |
The invention provides a novel process of making cheese including a quick and efficient coagulation step forming discrete form and uniform curd particles in an in-line continuous flow process, separation of the curd particles from the wh...
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WO/2008/058854A1 |
Many probiotic Bifidobacteriacea contains an active tetW that renders the cells resistant to tetracycline. This presents a theoretical risk of a horizontal transfer of functional antibiotic genes. The present invention relates to novel t...
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WO/2008/058352A1 |
This invention refers to a process and an apparatus wherein food such as cheese or sausage is sliced, stacked and protected from exposure to the environment by separating said slices with a continued, flexible and foldable flap.
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WO/2008/057013A1 |
The invention concerns a method and a system (2) for cheese waxing. The system (2) comprises a container (1) comprising an upper rim (3), a bottom part (4) and side walls (5) interconnecting the bottom part (4) and the upper rim. The con...
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WO/2008/052062A1 |
The present invention is directed to protein granule compositions as well as cheeses compositions containing the protein granule compositions. The protein granule composition is selected from the group consisting of a whey protein granul...
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WO/2008/047801A1 |
A process for producing a soft portioned cheese which contains a flavoring agent and has been rind-matured with a mold comprising: cutting a curd under maturation; inserting a food and/or a flavoring material between the curd pieces thus...
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WO/2008/037839A1 |
The invention relates to a method for production of galactooligosaccharides-containing milk-based products that as a part of a regular diet has beneficial physiological effects, and hence is capable of enhancing colon health and improvin...
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WO/2008/030089A1 |
The invention relates to the field of food production methods, whereby at least two micro-organisms are used, preferably a yeast and a bacterial strain.
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WO/2008/028300A1 |
The present invention relates to an oral formulation to lower serum or hepatic lipid and triglyceride concentrations, hepatic inflammation and/or insulin resistance in a patient comprising live feruloyl esterase producing microorganisms ...
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WO/2008/026956A2 |
The present invention relates to the development of the spread whey cheese and creamy whey cheese, obtainable by a technological process comprising the following steps: a) Production of the traditional curd whey cheese; b) Whey removal o...
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WO/2008/028039A2 |
A process for transferring energy to the contents of a vat. An embodiment transfers an amount of heat energy needed to heat cheese curd and whey inside the vat according to a specified time and temperature. An energy substrate, such as s...
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WO2008000913A9 |
The invention relates to food technology and is concerned with dairy products, especially yoghurt that in addition to standard ingredients comprises soluble flax fiber and at least one enzyme, particularly the transglutaminase enzyme. In...
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WO2006138255B1 |
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...
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WO/2008/017499A1 |
The present invention relates to a method for the preparation of visco-plastic food stuff, comprising the step of adding to a liquid, protein-enriched concentrate comprising at least 5% proteins and (a) reactive protein(s) for transgluta...
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WO/2008/017309A1 |
The present invention relates to a method for producing cheese in a container as well as a container for use in such a method. The method relates to producing 5 acidified cheeses from milk by use of ultra filtration. In the method of the...
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WO/2008/010572A1 |
It is intended to provide a process cheese obtained by blending 1 to 50% by weight of a starting cheese material having been heated at a high temperature of 110°C or above with the starting materials of the process cheese, which has a v...
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WO/2008/007769A1 |
It is intended to provide a fresh cheese, which is highly prevented from degradation in the taste and deterioration in the texture and has excellent keeping qualities, and a process for producing the same. A fresh cheese which contains 1...
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WO/2008/006562A1 |
The present invention relates to a novel cheese-containing heat-stable composition which can be fried. The composition can be produced using different cheese types and flavours. In addition to cheese, the use of maize and/or maize meal i...
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WO/2007/144472A1 |
The central nervous system (CNS), i.e. the spinal cord and the brain, contains a large amount of various lipids, collectively called CNS lipids. These lipids are essential for embryonic induction but are also active in the adult body in ...
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WO/2007/142086A1 |
The smell of smoke, which is generated by burning, incompletely burning or thermally decomposing a plant material, is modified by heating with a secondary heating device. In the case of producing a dried and smoked fish product as a smok...
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WO/2007/140815A1 |
The present invention relates to the use of a bulk starter medium for incorporating starch, preferably potato starch, into the cheese curd matrix. A process is provided for growing a starter culture in a liquid medium, wherein the liquid...
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WO/2007/140589A1 |
The present invention provides a novel feedstock and method of feeding dairy cows. Milk products derived from cows fed the feedstock are also encompassed. Milk comprising at least 0.3% DHA as a percent of total milk fatty acids and food ...
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WO/2007/136280A1 |
A dairy-based flavouring ingredient comprising methionol as a dominant flavour compound is prepared. The method comprises providing a dairy stream with 0.001% to 3.0% w/v of L-methionine or L-methionine present in peptides having 2-6 ami...
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WO/2007/128872A1 |
A method for making natural cheese having two or more phases, comprising providing at least two cheese curd batches in at least one cheese cooking; conveying a desired number of these cheese curd batches alternately to a discharge vat in...
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WO/2007/124597A1 |
A composition comprises one or more free (unesterified) phytosterols and/or phytostanols which are substantially completely dissolved in one or more esterified phytosterols and/or phytostanols. The present invention further provides a co...
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WO/2007/125869A1 |
A fibrous cheese is produced by adding a milk-curdling enzyme and/or an acid to milk, cutting the curd thus formed, removing the whey, directly adding sodium chloride to the curd, and pressing/dehydrating the same, (or by adding a milk-c...
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