Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 601 - 650 out of 4,572

Document Document Title
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 ...  
WO/2005/097063A2
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/2005/094611A1
The present invention provides fat replacement compositions imparting advantageous organoleptic properties to reduced calorie foodstuffs. The fat replacement compositions generally include a mixture of tagatose and at least one indigesti...  
WO/2005/089562A1
The present invention relates to a method for producing cheese comprising treating the cheese milk, or a fraction of the cheese milk, with phospholipase C and/or phospholipase D.  
WO/2005/089416A2
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...  
WO/2005/087918A2
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...  
WO/2005/080510A1
The invention concerns a composition for paint having reflecting effect, the method for its application and the products thus obtained, wherein said composition comprises a mixture of aluminium powder and liquid solvent and wherein said ...  
WO/2005/074695A1
The present invention relates to a process for the flavour development in a fermented food whereby a carboxypeptidase is used.  
WO/2005/074694A1
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/2005/074709A2
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...  
WO/2005/067726A1
The present invention describes a wax comprising 0.05 to 28% (w/w) of poly (ethylene vinylacetate) (EVA), suitable for use in coating cheese. Coating hard, semi-hard or soft cheeses can protect the cheese from, for example, physical dama...  
WO/2005/067735A2
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...  
WO2005006880A3
A creamy product with a lubricious mouthfeel is bake-stable and suitable as a filler or topping for baked goods. In a preferred form, it comprises: at least 30% by weight of a discontinuous fat portion; at least 20% of a continuous aqueo...  
WO/2005/063034A1
The present invention is related with combining concentrated milk renneted at a low temperature with solubilized meat in the fluid state at a low temperature which can be physico chemically, homogenized as well as a metal alloy. So calle...  
WO/2005/063030A1
An improved flavor and microbiologically stable food composition is described. The food composition comprises a) less than about 5.0% by weight humectant; b) a stabilizing salt; and c) water wherein the food composition has an Aw of less...  
WO/2005/058053A1
The present invention relates to a method for improving the textural properties of a dairy product by using a combination of hyaluronic acid and a second texturizing agent for producing the dairy product, and to a dairy product comprisin...  
WO2005046344A3
The invention provides a process for preparing cheese comprising: (a) providing a protein concentrate, (b) providing a flavour concentrate using at least one strain of organism, (c) mixing the protein concentrate with a source of fat and...  
WO2005024001A3
The invention relates to a ferment activator which is based on lactic acid bacteria. The invention is characterised in that it comprises at least: a reducing disaccharide, a non-reducing disaccharide, an alkaline metal salt and/or an alk...  
WO/2005/048725A2
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/2005/049813A1
The present invention relates to phages isolates having a strong lytic activity against Enterobacter sakazakii strains and their use as anti-microbial agent in food products, in particular infant formula, and for sanitation of factory en...  
WO/2005/046336A1
According to the present invention, fat and caloric content of snack foods can be reduced by the replacement of a portion fat content normally found in snack foods with an equal amount of emulsified liquid shortening composition comprisi...  

Matches 601 - 650 out of 4,572