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Patent Searching and Data


Matches 651 - 700 out of 4,479

Document Document Title
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 ...  
WO/2004/095948A1
The invention relates to a method of preparing a cheese flan. The inventive method comprises the following steps: a mixture of milk, sugar, fresh cream cheese and liquid egg is prepared and flavoured with lemon peel and cinnamon; the mix...  
WO2004075645A8
The invention relates to a method of seasoning and transforming hard or semi hard cheese which makes it possible to reduce the cheese seasoning time. The method comprises: (a) coating a cheese with at least one layer of coating constitut...  
WO/2004/091306A1
The present invention relates to a method for preparing a whey protein concentrate enriched in β-lactoglobulin, comprising providing an acid whey; heating the whey at an acidic pH to a particular temperature; ultrafiltering the heated w...  
WO/2004/091302A1
Food product of cheese and pepper intended for human consumption consisting of: • 35 - 40% of weight share of cheese blend of one, two or more kinds of cow, sheep or goat milk cheese; • 35 - 40% of weight share of baked peppers in pi...  
WO/2004/089098A1
Hyaluronic acid has been found to improve the texture and/or mouthfeel of dairy products and accordingly the present invention relates to a dairy product comprising hyaluronic acid, a method of producing a dairy product and use of hyalur...  
WO/2004/087891A1
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/2004/082407A1
The invention provides an aqueous composition comprising a dissolved polyene fungicide and a solubilizer, wherein at least 100 ppm of polyene fungicide is present as dissolved polyene fungicide. The aqueous compositions of the invention ...  
WO/2004/075645A1
The invention relates to a method of seasoning and transforming hard or semi hard cheese which makes it possible to reduce the cheese seasoning time. The method comprises: (a) coating a cheese with at least one layer of coating constitut...  
WO/2004/075662A1
A squeezable cheese condiment is described. The cheese condiment is ambient stable, and not tart at a pH below 3.75. The cheese condiment contains an oil-in-water emulsion, acidulant and cheese component that has been added before emulsi...  
WO/2004/073410A1
The invention relates to a method for producing finished curd for baking and to the curd for baking without adding additives and modifying it before the use thereof. Said curd for baking is made from unmatured curd cheese, water and from...  
WO/2004/073409A2
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...  
WO/2004/071218A2
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/2004/067780A1
Accordingly the present invention provides a process for the preparation an alcoholic extract with Carotenoids, UV absorption, antibacterial and pH indicating properties from a deep-sea bacterium which comprises a method for growing the ...  
WO/2004/064537A2
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/2004/064987A2
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...  
WO2004054377A3
The present invention relates to a method for producing cheese from cows milk wherein milk or a fraction of milk is treated with a phospholipase and heat treated during or after phospholipase treatment, and the treated milk or milk fract...  
WO/2004/063346A2
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/2004/057972A1
The invention relates to a composition constituted by a mixture of lactic ferments and coagulating agents destined to produce cheeses, a process for producing these cheeses and the cheeses suitable to be obtained by means of this process.  
WO2004039174A3
There is provided a process for the prevention and/or reduction of acrylamide formation and/or acrylamide precursor formation in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comp...  
WO/2004/057971A1
The invention provides a dried milk protein concentrate which has high denatured whey protein content and is calcium depleted. Processes for preparing the product are also provided. The product is useful in preparing cheese, particularly...  
WO/2004/057984A1
Contacting a processed food product with an aqueous solution containing an effective amount of an alkali silicate reduces bacterial contamination of the product or retards bacterial growth on the product or both reduces bacterial contami...  
WO/2004/056188A1
A cheese alternative product is prepared from filled milk formed from dairy origin skimmed milk and vegetable oil. The vegetable oil contains blood cholesterol lowering agent in an amount such that in the product the blood cholesterol lo...  
WO/2004/056203A1
This invention relates to the controlled acidification of food products, like dairy products, meat etc. By acidification, food products are protected against harmful microbiological cultures and food can get a certain texture, e.g. the c...  
WO/2004/054376A2
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/2004/054377A2
The present invention relates to a method for producing cheese from cows milk wherein milk or a fraction of milk is treated with a phospholipase and heat treated during or after phospholipase treatment, and the treated milk or milk fract...  
WO/2004/052112A1
The present invention relates to a process to improve milk coagulation principally for dairy purposes, comprising pre-treatment of the milk with appropriate strains of 5 lactic bacteria, new strains of lactic bacteria and their use in th...  
WO/2004/049828A1
A process for the manufacture of a salt whey product is provided. In the dried form the product contains 35-45% salt and 5-15% whey protein and in the liquid form, over 12% salt and over 30% solids. The salt whey product can be used as a...  
WO/2004/049821A1
The present invention provides carbonate-based anti-caking agents with reduced gassing properties and methods for preparing these anti-caking agents. The carbonate based core material is encapsulated with encapsulating agents, which poss...  
WO/2004/047566A1
The present inventors discovered that the onset of galactosamine hepatopathy is suppressed by nutritional compositions comprising as essential ingredients: whey protein hydrolysates; lecithin and oils and fats high in oleic acid, which a...  
WO/2004/047543A1
It is intended to provide functional foods such as dairy products capable of exhibiting a hypertension regulatory effect in a more natural state, more specifically speaking, functional foods containing EMC preferably having an ACE inhibi...  
WO/2004/045295A1
Described are methods for retarding or inhibiting the breakdown of intact casein in cheese using high pressure treatments. Also described are methods of making processed cheese using pressure treated cheese.  
WO/2004/040989A1
A savory, shelf-stable, particulate, meltable, food-grade plasticized composition is disclosed, having a water activity Aw of 0.70 or below. The composition is an oil-in-water emulsion of: a protein that forms a thermally reversible melt...  
WO/2004/039174A2
There is provided a process for the prevention and/or reduction of acrylamide formation and/or acrylamide precursor formation in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comp...  

Matches 651 - 700 out of 4,479