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Patent Searching and Data


Matches 651 - 700 out of 4,518

Document Document Title
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 ...  
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...  

Matches 651 - 700 out of 4,518