Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 651 - 700 out of 4,583

Document Document Title
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...  
WO/2005/046344A2
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...  
WO/2005/046345A1
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 equal amount of emulsified liquid shortening composit...  
WO2002096208A3
The invention provides a dried enhanced-solubility milk protein concentrate (MPC) containing at least one monovalent salt added prior to drying. Methods for preparing this product are provided. These include a method comprising (a) provi...  
WO/2005/044021A1
A composition which is obtainable as an extract from pine needles, having therapeutic activity and comprising isocupressic acid compounds in an amount of less than 0.01 wt % and further comprising one or more organic acids, can be used i...  
WO/2005/041675A1
The invention relates to the use of at least one bacteria producing a bacteriocin and belonging to the Pediococcus genus for aromatizing a milk product.  
WO/2005/041677A1
The present invention relates to methods for producing low fat spread emulsions stabilised with dairy proteins. The water phase is stabilised by heat denatured whey proteins at low calcium concentrations. After heat treatment pH of the w...  
WO2005004624A8
The invention relates to a method for preparing a protein-based, fibre-comprising food product, in which: 1) a hydrocolloid that precipitates with metal cations and a composition that comprises milk protein material are mixed with one an...  
WO/2005/032496A2
The invention provides hydrolases, polynucleotides encoding them, and methods of making and using these polynucleotides and polypeptides. In one aspect, the invention is directed to polypeptides, e.g., enzymes, having a hydrolase activit...  
WO/2005/032266A2
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/2005/032496A3
The invention provides hydrolases, polynucleotides encoding them, and methods of making and using these polynucleotides and polypeptides. In one aspect, the invention is directed to polypeptides, e.g., enzymes, having a hydrolase activit...  
WO2005003354A3
The invention relates to the field of biochemistry, molecular biology and food production. More in particular, the invention relates to methods and means for regulating gene expression. Even more in particular, the invention relates to C...  
WO2005004638A3
The invention relates to a mayonnaise, described as fondue mayonnaise, comprising a mixture of fondue cheese and mayonnaise, a mixture of a fondue cheese mixture and mayonnaise or a mixture of ready-to-use fondue cheese and mayonnaise. S...  
WO/2005/025332A1
A non-fermented, dairy-based food product, such as a food sauce, that is acidulated, preferably without any substantial harsh flavor or lumpy texture, and a process for making the food product. The food product may be rendered shelf stab...  
WO/2005/024001A2
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/2005/020697A1
An apparatus for and method of processing cheese milk and producing cheese therefrom. The apparatus comprises a pair of vats 3, 9 each having an inlet 1, 16 and an outlet 15, 13. The outlet 15 of the first vat 3 is connected to the inlet...  
WO2003100071A3
The invention relates to a method of preparing a ripening flora, involving a cell weakening step using an osmotic shock or a high pressure shock. The invention also relates to the use of one such flora for and/or in the preparation of fe...  
WO/2005/018333A1
The present invention provides a composition comprising (a) an antimicrobial material; and (b) an extract obtained from or obtainable from a plant of the Labiatae family, wherein (a) and (b) are different; wherein the composition contain...  
WO/2005/018794A1
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...  
WO/2005/018322A1
The present invention provides an antimicrobial material in an encapsulated form, comprising (i) a core comprising an antimicrobial material and (ii) a shell of encapsulating material, wherein the shell of encapsulating material is imper...  
WO/2005/013709A1
The invention described is a process for manufacturing a dairy ingredient particularly suited for use in cheese manufacture. The process involves treating a dairy stream under conditions to form a protein concentrate and serum. The strea...  
WO/2005/013710A1
The invention described is a milk protein composition having a high percentage of the whey protein from the dairy stream from which is was derived bound to the casein from that stream. The composition is prepared by a process in which th...  
WO2004097012A3
The present invention is related to a method for producing a phospholipase by processing an expressed fungal peptide and to certain specified phospholipases. Furthermore the invention provides a method for producing cheese with a phospho...  
WO/2005/009138A1
Process for preparing a concentrated mil protein ingredient comprising the steps of : providing a membrane retentate solution having kappa-casein milk protein, adjusting the divalent ion content of said protein solution to a predetermine...  
WO2004071218A3
The invention relates to a preparation comprising an active phytase, a phytate and an essential cation, said preparation being characterized in that at least part of the essential cation is bound to phytate. The preparation may comprise ...  
WO/2005/006880A2
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/2005/004616A1
The present invention provides a method for bleaching or whitening a dairy product, comprising adding a lipoxygenase (LOX) to the dairy product. The method of the invention may be used to whiten milk, cheese, butter oil, cream or whey pr...  
WO/2005/004615A1
The invention relates to a method for producing a pre-cooked cheese meal (1) or a cheese meal. First, a loaf of bread (2) having a lower side is divided into an upper side covering piece (4) opposing the lower side, and a lower part (3),...  
WO/2005/004624A1
The invention relates to a method for preparing a protein-based, fibre-comprising food product, in which: 1) a hydrocolloid that precipitates with metal cations and a composition that comprises milk protein material are mixed with one an...  
WO/2005/004617A1
A method and device for continuously emulsifying process cheese or the like with a viscosity accurately measured on-line while automatically controlling the production condition. A method and apparatus for continuously producing process ...  
WO/2005/004638A2
The invention relates to a mayonnaise, described as fondue mayonnaise, comprising a mixture of fondue cheese and mayonnaise, a mixture of a fondue cheese mixture and mayonnaise or a mixture of ready-to-use fondue cheese and mayonnaise. S...  
WO/2005/003327A1
A new type of cryoprotective agents that are useful for retaining the viability and metabolic activity of frozen or freeze-dried microbial cultures, is disclosed. The cryoprotective agent comprises compounds involved in biosynthesis of n...  
WO/2005/003354A2
The invention relates to the field of biochemistry, molecular biology and food production. More in particular, the invention relates to methods and means for regulating gene expression. Even more in particular, the invention relates to C...  
WO/2005/002361A1
The invention provides a method of preparing or modifying a cheese or cheese-like product comprising mixing into a cheesemaking mixture or a product, a heat-killed ferment of an exopolysaccharide-producing-microorganism without separatin...  
WO2004087891A8
The present invention concerns a new strain of Lactobacillus fermentum (LB-f) that is useful in preventing or treating gastrointestinal disorders in mammals, especially in humans. Also, this strain can be used as a dietary product that i...  
WO/2004/113509A1
The invention discloses a Lactobacillus casei LC2W CGMCC NO.0828, and its use in antihypertensive aspect.  
WO/2004/107869A1
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...  
WO/2004/105510A1
A gelled food product is prepared by heating thermo-reversible sheared gel that is based on non-starch polysaccharide gelling agent and that comprises at least 1 wt% globular protein, to a temperature of 60-95°C and allowing the gel to ...  
WO/2004/105509A1
A semi-finished food product is provided for preparing the gelled part of terrins, mousses, cakes and the like. It is fluid at 20 °C, has a continuous aqueous phase and comprises particles dispersed in the aqueous phase. The product com...  
WO/2004/105512A1
A gelled food product is prepared by opening a closed container of thermo-reversible gel(A) that is based on polysaccharide gelling agent, heating gel (A) to a temperature of at least 60°C, combining the gel (A) with at least one taste ...  
WO/2004/105511A1
A gelled food product can be prepared by heating thermo-reversible sheared gel that is based on non-starch polysaccharide gelling agent and that comprises a combined amount of water and fat of 60-99.9 wt%, to a temperature of 60-95°C an...  
WO/2004/105499A1
A semi-finished food product is provided for preparing, terrins, mousses, cakes and the like. It comprises 30-60 wt% soft fresh cheese, 15-50 wt% cream and/or milk and 0.3-2 wt% polysaccharide gelling agent, and it is substantially free ...  
WO2004063346A3
The present invention provides transgenic ungulates that include a transgene that encodes lysozyme, and methods for producing such animals. The invention further provides methods of producing a food product, such as milk, or a milk produ...  
WO/2004/098302A1
The invention relates to a method for production of cheeses with spun curd from pasteurized milk, comprising the successive steps of preparation of the milk, renneting, coagulation, curd-cutting, drainage and spinning, characterised in t...  
WO/2004/095936A1
A process for producing a cheese involving the step of kneading a cheese curd in warm water, wherein the step of contacting the cheese curd with a texture-improving agent capable of binding to calcium or adsorbing the same is employed be...  
WO2004054376A3
The present invention relates to a method for producing cheese with a low fat content from cows milk wherein milk or a fraction of milk is treated with a phospholipase, and the treated milk or milk fraction is used for producing cheese. ...  
WO/2004/097012A2
The present invention is related to a method for producing a phospholipase by processing an expressed fungal peptide and to certain specified phospholipases. Furthermore the invention provides a method for producing cheese with a phospho...  
WO/2004/096992A2
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 ...  

Matches 651 - 700 out of 4,583