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WO/2007/125192A1 |
The present invention relates to a method for flavouring a cheese product by processing at least one initial cheese base, including a stage for the heat and mechanical kneading type treatment of the initial cheese base, after it has been...
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WO/2007/122434A1 |
Yoghurt-based cottage cheese dessert product containing yoghurt, cottage cheese, stabilizing material, sugar, when required fruit jam, fruit bits and/or other flavouring ingredients, it contains 40-90 % of yoghurt, 10-60 % cottage cheese...
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WO/2007/122260A1 |
This invention relates to heat-expanded food products. In particular, this invention relates to heat-expanded synthetic cheese products, a heat-expandable precursor for forming same and the preparation of the precursor and the cheese pro...
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WO/2007/118838A1 |
The present invention provides a liquid composition comprising: (i) an aspartic protease; and (ii) an inorganic salt and/or a polyalcohol; in which composition; the sum concentration of sorbate, benzoate and alkyl esters of para- hydroxy...
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WO/2007/116020A2 |
The present invention describes a coating composition which comprises a polymer or copolymer comprising at least one of the following polymers or copolymers selected from the group consisting of: copolymer of vinyl acetate and dibutyl ma...
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WO/2007/113466A1 |
The present invention provides novel cheese and cheese products, including novel processed cheese, that can display a wide variety of tastes and textures, with a wide range of fat contents, right down to the 3% or less that qualify as lo...
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WO/2007/108708A1 |
Processed cheese is prepared in a process where the ingredients include at least 0.5% non-denatured whey protein concentrate and at least 0.5% denatured whey protein concentrate. The method can be used to prepared processed cheese with i...
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WO/2007/104085A1 |
A cheese snack product comprising a block of cheese which has meansto facilitate separation of the product into snack size portions. The means to facilitate separation may comprise areas of the block which are of lesser thickness than th...
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WO/2007/101189A2 |
A sliced, flavored cheese product and methods of flavoring cheese is disclosed in which individual slices of cheese are separated by an interleaf paper barrier that includes a flavoring component, such as smoke flavor, applied to at leas...
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WO/2007/100753A2 |
Compositions in field of cheese products. Cream cheese, butter, margarine, and other cheese-like dairy products often contain high concentrations of butterfat or edible oil and lack substantial protein concentration. Low-Fat Yogurt-Chees...
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WO/2007/095969A1 |
The invention relates to a manufacturing process of stirred or drinking fermented milk or fresh cheese comprising a smoothing step after fermentation wherein said smoothing step is performed by a ring-shaped rotor-stator mixer, each ring...
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WO/2007/093004A1 |
A system for gaseous treatment of food applied in a continuous mode comprising vessel adapted to receive a volatile biocide and food; entry port for introducing food into the vessel; exit port for removing food from the vessel; means for...
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WO/2007/086678A1 |
The present invention relates to an apparatus for manufacturing slice cheeses with a different colored pattern on each slice cheese, wherein pigments are added during a cheese manufacturing process so that when a chunk of finished cheese...
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WO/2007/085668A1 |
The invention relates to surface treatments and coatings for cheese and seeds (sunflower and pumpkin) with palmitic, lauric and estearic fatty acid esters with sucrose, which are intended to protect the food and, in particular, the surfa...
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WO/2007/083010A2 |
Process for preparing a cheese having the organoleptic and textural characteristics of a cheese of the natural cheese type, according to which: - the starting cheese material is ground so as to obtain a finely divided starting material, ...
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WO/2007/072901A1 |
[PROBLEMS] To provide a processed cheese which is adaptable to various packing forms through a hot-melt process and contains a lactic acid bacterium (which contributes to health) in a living state while maintaining its characteristic pro...
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WO/2007/071610A1 |
The present invention relates to an improved process for the manufacture of cheese, in particular hard and semi-hard cheese types. There is provided a process for the manufacture of a natural cheese comprising the stops of inoculating mi...
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WO/2007/055932A1 |
A method is provided for obtaining β-casein from skim milk. Purification of β-casein from milk is achieved through a process of microfiltration using cross-flow polymeric microfiltration membranes. Cooling of the milk prior to microfil...
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WO/2007/054988A1 |
The aim of the present invention is "gluten-free" spore or mildew cultures of the genus Penicillium, in particular of the species Penicillium roqueforti for the blue-veining of cheeses intended for persons affected by celiac disease. Fur...
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WO/2007/055604A1 |
A dairy product is prepared by adding a non-lactose fermenting and non-galactose fermenting yeast or a non-fermentative yeast to a dairy starting material or dairy product in an amount sufficient to extend the shelf life of the resulting...
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WO2007027926A9 |
The invention provides mozzarella cheese of uniform composition that is readily and inexpensively made by acidifying milk prior to beginning the cheese making process. The cheese has excellent melting properties and can be used on a vari...
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WO/2007/047592A1 |
The present invention relates to a method for producing cheese comprising treating cheese milk, or a fraction of cheese milk, with a phospholipase and adding whey protein to the cheese milk.
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WO/2007/042096A1 |
A chilled dessert product is provided that comprises a moulded gel part, containing 40-95 wt% water, 0.05-5 wt% agar, 1-11 wt% protein and 3.5-35 wt% fat. At least 50% of the surface of the gel part is coated with a fat-based anhydrous c...
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WO/2007/042288A2 |
The invention relates to compounds of formula (I) that provide a kokumi flavour to consumables and flavour compositions, and to consumables and flavour compositions comprising such compounds. Enzymatic methods to prepare the compounds ar...
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WO/2007/042097A1 |
A chilled dessert product can be prepared by the following steps: a) heating an edible composition and transferring it to a mould, and cooling the composition under quiescent conditions to form a gel in the mould, which gel comprises 40-...
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WO/2007/042274A1 |
Use as a salt enhancer and flavour of S- or O-carboxyalkylated amino acids and peptide compounds of formula I and consumables or flavour compositions comprising such compounds. Method of flavouring consumables, in particular of replacing...
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WO/2007/027953A1 |
The invention provides moist cheeses of uniform composition that are readily and inexpensively made by acidifying milk prior to beginning the cheese making process.
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WO/2007/019154A2 |
A food product having a variety of consistencies and flavors is described. The product may be made from ingredients that may not derive from animal sources or processes, and may have a consistency ranging from that of a pourable liquid, ...
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WO/2007/019242A2 |
Sodium gluconate is added to the typical cheese-making recipe to inhibit the growth of calcium lactate crystals as the cheese ages. The sodium gluconate is preferably added with sodium chloride or shortly after sodium chloride as part of...
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WO2006063142B1 |
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...
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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...
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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...
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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.
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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...
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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...
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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...
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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...
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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...
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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 ...
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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...
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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...
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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...
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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...
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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...
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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...
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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.
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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...
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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...
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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...
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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...
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