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Patent Searching and Data


Matches 701 - 750 out of 4,518

Document Document Title
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...  
WO2002043649A8
The present invention discloses: (i) a non-pathogenic probiotic microorganism and its probiotic/therapeutic uses; (ii) a formulation comprising an aqueous solution of a volatile fraction (VF) prepared from the extract of at least one pla...  
WO/2004/032655A1
The present invention broadly describes a method of pressure treating foods containing cultures, wherein the pressure treatments are performed under such conditions such that cultures survive while the growth of spoilage microflora is re...  
WO/2004/032641A1
A process for producing a cheese having an excellent taste and flavor within a short period of time characterized in that the aging is promoted by using protease D3.  
WO/2004/032642A1
In order to obtain a sufficient hypotensive effect in a small intake dose, it is intended to provide processed cheese products having improved hypotensive effect compared with ordinary cheese products. More specifically speaking, a proce...  
WO/2004/032640A1
The invention relates to a method of producing an uncooked pressed cheese paste, comprising the following steps: a curd is obtained from the coagulation of raw milk and/or milk which has been seeded with ferments; the curd is pressed in ...  
WO/2004/031389A1
Novel polynucleotides isolated from Lactobacillus rhamnosus, as well as oligonucleotide probes and primers, genetic constructs comprising the polynucleotides, biological materials, including plants, microorganisms and multicellular organ...  
WO2004008876A3
The invention provides a method of manufacturing a reconstituted food product from food pieces comprising adding a composition including a setting retardant and a hydrocolloid to a food product which naturally contains at least one subst...  
WO/2004/030463A1
In one aspect, the present invention provides methods for producing milk by limited proteolysis that is resistant to acid coagulation without negatively affecting the organoleptic properties of the milk. In another aspect, the invention ...  
WO2004014158A3
The present invention relates to a food product (such as sausage or cheese) having a mould-like appearance which has a coating of a powder which gives a mould-like appearance, whereby the powder comprises a polyene antifungal compound. (...  
WO2003012074A3
The invention relates to lactic acid bacterial strains belonging to Lactobacillus danicus, a novel Lactobacillus species isolated from Danish and Estonian cheeses and Danish dairy starter cultures. The strains are useful in theproduction...  
WO/2004/022112A1
The present invention provides a device for modifying an atmosphere in proximity to the device, the device comprising a sachet comprising a semipermeable material, and a composition including a mixture of acetylsalicylic acid and sodium ...  
WO/2004/017743A1
Improved processes for manufacturing cream, plastic cream, cream analogs, milk, milk analogs, and other food products from concentrated and/or dried protein and a suitable fat source are provided. Preferably, the protein is treated to en...  
WO/2004/017742A1
Ingredients and methods of using ingredients to produce dairy based food products. The ingredients may include milk protein concentrate, fat containing powders and other compounds including sweetening agents, flavours, preservatives, sal...  
WO2003007733A8
The present invention provides a composition comprising a hydrocolloid, and an enzyme, wherein the enzyme is a cross-linking enzyme and the hydrocolloid and enzyme are present in an amount to provide a dosage of the enzyme in a protein c...  
WO/2004/014158A2
The present invention relates to a food product (such as sausage or cheese) having a mould-like appearance which has a coating of a powder which gives a mould-like appearance, whereby the powder comprises a polyene antifungal compound. (...  
WO/2004/014141A1
Use of at least one compound selected from phytosterols, phytostanols, synthetic analogues thereof and their esterified derivatives as a creaminess enhancer in a food composition comprising a dairy product or derivative or analogue thereof.  
WO/2004/008876A2
The invention provides a method of manufacturing a reconstituted food product from food pieces comprising adding a composition including a setting retardant and a hydrocolloid to a food product which naturally contains at least one subst...  
WO/2004/008868A1
A savory, smooth-textured, bakeable and shef-stable product is prepared as a three-phase formulation, including an aqueous liquid phase, a dispersed fat phase and a solids phase, preferably containing cheese in significant proportion. Th...  
WO/2004/005503A1
It is intended to provide a milk-coagulating enzyme originating in a bacterium and a process for producing cheese by using this enzyme. Namely, an enzyme which is produced by a bacterium belonging to the genus Paenibacillus sp. and has a...  
WO/2004/004476A1
It is intended to provide a cheese which has a fluidity and threading properties at ordinary temperature, shows no change in physical properties upon heating, can be produced by a less complicated process within a shortened time at a low...  
WO2003022078A8
The present invention relates to a process for sterilizing dairy products, particularly cheeses with rinds. In particular, the present invention relates to a process for the surface sterilization of dairy products, the said process compr...  
WO/2003/106484A1
A polypeptide comprising an aspartic protease such as chymosin which is modified so as to comprise at least one -N-X-T- glycosylation site and a method for producing said polypeptide.  
WO/2003/105606A1
Methods for making highly stable, oxidation-resistant emulsions comprising an oil, an emulsifier, an emulsion stabilizer and water are provided. The invention is particularly well suited for oils that are susceptible to oxidation, such a...  
WO/2003/101214A1
Cheese coatings are provided comprising a copolymer with vinyl acetate and ethylene as the prevalent monomer constituents, which have significantly lower water vapour permeability as compared with the state of the art, thus allowing the ...  
WO/2003/101213A1
A method for the treatment of shredded cheese with an aqueous composition whereby the aqueous composing comprises a polyene antifungal compound e.g. notamycine and a thickening agent, e.g. xanthan. Use of a thickening agent to prevent no...  
WO/2003/101212A1
The present invention relates to a method for hydrolysing whey proteins by a metalloprotease. The invention also relates to the hydrolysate obtained and the use of the hydrolysate as a food ingredient. The invention further relates to a ...  
WO/2003/100071A2
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...  
WO2003045987A3
The invention relates to the field of bacteriocin producing microorganisms. The invention more specific relates to the characterization of a novel food grade bacteriocin, namely a lantibiotic, named macedocin and produced by Streptococcu...  
WO2003075669A3
The present invention relates to the field of food fermentation procedures involving lactic acid bacteria and in particular to improving the quality of dairy products like acidity, post-fermentation acidification, aroma, flavor, mildness...  
WO/2003/096824A1
The invention concerns an acidic butter oil-in-water emulsion of a lipophilic substance capable of imparting, improving or modifying the flavour properties of a composition to which it is added. These emulsions are particularly stable du...  
WO/2003/094638A1
This invention relates to compositions comprising cationic preservatives and anionic hydrocolloids, to methods of preparing them and their application in food microbiological protection. Due to their composition, food products are suscep...  
WO2003052092A3
The invention relates to a method for the inactivation of amylase in a solution comprising Rhizomucor miehei aspartic protease by keeping the solution at a pH between 2.1 and 2.8 and at a temperature between 20 DEG C and 40 DEG C for a p...  
WO/2003/090546A1
The invention relates to a fermented milk product such as yogurt, butter or cheese comprising bacteria from the Lactobacillus species and yeast and having a galactose content of less than 1,2 g/l, a lactose content of less than 1,2 g/l, ...  
WO/2003/086093A1
Natural cheese which comprises a lactic acid bacterium belonging to $i(Lactobacillus gasseri) having a disinfection potency against $i(Helicobacter pylori), and a method for producing the natural cheese.  
WO2002081521A8
The present invention pertains to osteoprotegerin obtainable from milk sources, in particular human and bovine milk. The present invention also relates to the use thereof for preparing an ingestible preparation and/or a pharmaceutical co...  
WO/2003/082020A1
The present invention relates to a dairy product, which comprises ornamental patterns mainly based on colour effects. The dairy product may comprise lateral stripes that are preferably visible through a transparent pot of the dairy produ...  
WO2003003845A3
The present invention relates to a process for pasteurizing dairy products which uses the high hydrostatic pressure method. More particularly, the present invention relates to a process for pasteurizing dairy products, comprising the fol...  
WO2003038082A3
The invention relates to novel alkaline protease variants. These variants have, when enumerating the alkaline protease from Bacillus lentus, variations in amino acid position 61, positions 199 and/or 211 and, optionally, at least one mod...  

Matches 701 - 750 out of 4,518