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WO/2022/218336A1 |
Provided is an application of lactobacillus reuteri in preparing a product for preventing or treating a developmental disorder. The lactobacillus reuteri is deposit number CGMCC No. 21577, the lactobacillus reuteri can improve the compos...
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WO/2022/189917A1 |
Equipment for the production of stuffed cheeses, particularly burrata cheese, the equipment (1) comprising: • one base frame (2); • supporting means (3) of a cheese (C) of the fresh "pasta filata" type associated with the base frame ...
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WO/2022/190045A1 |
The invention relates to cheese and cheese-like products comprising about 0.2 to about 6% by weight αs-casein, β-casein, or a combination thereof, at least about 5% by weight of one or more hydrocolloids comprising one or more starches...
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WO/2022/177439A1 |
Disclosed is a process for the preparation of a fibrous structure, suitable as a meat replacement. The fibrous structure is formed from a milk-based liquid by precipitation of a hydrocolloid with a divalent salt such as calcium chloride....
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WO/2022/177440A1 |
Disclosed is a process for the preparation of a fibrous structure, suitable as a meat replacement. The fibrous structure is formed from a casein-based liquid by precipitation of a hydrocolloid with a divalent salt such as calcium chlorid...
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WO/2022/171203A1 |
Provided is a Bifidobacterium lactis. The Bifidobacterium lactis is Bifidobacterium lactis BL-11, and the preservation number of the Bifidobacterium lactis BL-11 is CGMCC No. 20847. The provided Bifidobacterium lactis can improve intesti...
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WO/2022/173027A1 |
The present invention addresses the problem of providing: a method for producing cheese which is suppressed in the deterioration in texture and/or extensibility caused by heating; and a method for suppressing the above-mentioned deterior...
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WO/2022/168954A1 |
The purpose of the present invention is to provide a technology for promoting short-chain fatty acid separation in a natural cheese production technology employing lipase of microbial origin. It is possible to promote short-chain fatty a...
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WO/2022/163323A1 |
The present invention addresses the problem of providing: a composition for improving joint function, which promotes the proliferation of cartilage cells and inhibits the production of inflammation factors, cartilage matrix degradation f...
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WO/2022/148871A1 |
A neutral dairy dessert product having a specific milk protein, sugar and galacto- oligosaccharides compositions is disclosed. Especially, the neutral dairy dessert product comprises from 1wt.% to 15wt.% of milk proteins, from 0wt.% to 3...
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WO/2022/144483A1 |
Disclosed are a Lactobacillus plantarum strain, the probiotic use of same by means of a gastro-resistant capsule, and a bioactive product coated with an antimicrobial whey coating formulation obtained by fermenting whey using said strain...
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WO/2022/136575A1 |
The present invention relates to a method of preparing cheese curds where the calcium content is controlled without the need of pH adjustment.. In particular, the present invention relates to a method of preparing cheese curds by first a...
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WO/2022/136562A1 |
The present invention relates to a method of preparing cheese curds without any pH adjustment and wherein the calcium content in the cheese curds is controlled. In particular, the present invention relates to a method of preparing cheese...
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WO/2022/136561A1 |
The present invention relates to a method of treating cheese curds with increased control of the calcium content. In particular, the present invention relates to a method of treating cheese curds by immersing cheese curds into a liquid s...
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WO/2022/121884A1 |
Provided is an application of ivermectin and an analog thereof in preventing and/or treating a skin-related disease. In particular, provided is a use of a combination of ivermectin, an analog thereof and fluorouracil in the preparation o...
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WO/2022/118207A1 |
A method of preparation of a dairy product or compound is illustrated, said method comprising the following steps: providing a quantity of fresh and/or soft cheese, said fresh and/or soft cheese having a standard shelf life between 15 da...
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WO/2022/110542A1 |
Disclosed is the use of a breast milk oligosaccharide in the preparation of a food product for improving intestinal microenvironment health. Improving intestinal microenvironment health comprises: in the intestinal system, using the brea...
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WO/2022/106587A1 |
The present invention relates to a method for foil-ripening a cheese comprising propionibacteria and to a (foil-packaged) cheese obtainable by such a method. The invention also relates to the use of propionibacteria to produce a foil-rip...
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WO/2022/096143A1 |
The invention relates to a method and a facility for the treatment of brine in salt baths for salting cheese in accordance with the preamble of claim 1, characterized technically inter alia by the steps (i), (ii) and (iv): (i) first frac...
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WO/2022/098835A1 |
Provided herein are dairy-like compositions and the methods of making the same using one or more recombinant proteins.
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WO/2022/094110A1 |
Non-animal protein-based cheeses and processes for producing are disclosed. A process of producing a cheese base includes mixing a hydrated non-animal protein with a fat, thus producing a mixture, and mixing an acid with the mixture to f...
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WO/2022/090175A1 |
The present invention relates to a method for producing a solid food ingredient, comprising the following steps: - i) a liquid milk composition comprising at least 50% by mass of caseins relative to the total dry mass thereof, and compri...
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WO/2022/078967A1 |
This invention relates to a method for smear-ripening a cheese comprising: (a) applying an envelope on a freshly brined cheese which is in direct physical contact with the surface of the cheese and which is permeable for metabolites prod...
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WO/2022/074529A1 |
The invention relates to a food composition comprising rice starch gel, centrifuged and/or surfacing butter, a cheese, an acidity regulator, salt and optionally one or more ingredients selected from garlic, meat stock, meat extract and v...
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WO/2022/068545A1 |
A Bifidobacterium longum strain CCFM 752 is preserved at the Guangdong Microbial Culture Collection Center, having the preservation number GDMCC No. 61157 and the preservation date 21 August 2020. The invention also relates to an applica...
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WO/2022/071061A1 |
Provided is a mutant transglutaminase (mutant TG) having high heat tolerance and/or high pH stability. This mutant TG has a mutation at an amino acid residue such as D1, Y24, R48, S101, G102, N139, D142, L147, K152, G157, R167, N176, K18...
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WO/2022/056947A1 |
A processed cheese and a preparation method therefor. The processed cheese is prepared from the following raw materials in contents by mass: 30%-35% of cheddar cheese, 20%-25% of butter, 5% of skimmed milk powder, 1%-2% of casein powder,...
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WO/2022/058573A1 |
The invention relates to a method for the production of cheese substitutes comprising mixing a casein composition comprising only casein of non animal origin with other ingredients comprising at least one ingredient among water, calcium,...
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WO/2022/056018A1 |
A system and method for predictive modeling the safety of seafood using a seafood tracking system for harvested seafood products which includes generating regulatory tags that include visual regulatory data as well as a QR Code and monit...
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WO/2022/045368A1 |
In order to provide fresh cheese having excellent crisp aftertaste, the present invention adjusts the ratio of the content of at least one fresh cheese flavor component selected from 2-heptanone, γ-dodecalactone and z-dairy lactone, to ...
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WO/2022/043847A1 |
Provided is food component comprising cells of at least one bacterium, said cells comprising a crude protein concentration of at least 60wt% of a total dry weight of said cells and nucleic acid at a concentration of less than about 5wt% ...
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WO/2022/041658A1 |
Provided are bifidobacterium breve 207-1 and a composition, a culture, a food product or a dietary supplement comprising same, and use thereof in the preparation of drugs or health care products.
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WO/2022/045367A1 |
The objective of the present invention is to provide a fresh cheese with an excellent aftertaste. The fresh cheese is such that the content-to-hardness ratio (flavor component content/hardness) of a flavor component, formed by including ...
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WO/2022/041656A1 |
Provided is lactobacillus paracasei or offspring thereof.Also provided are a composition, culture, food product or dietary supplement comprising the lactobacillus paracasei, and a use of the composition, culture, food product or dietary ...
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WO/2022/034092A1 |
Described is a method of making a fungus-based food product by providing a three- dimensional edible matrix as a scaffold for fungal growth. The three-dimensional edible scaffold is formed by first providing a continuous edible matrix wh...
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WO/2022/033781A1 |
Process for the preparation of a fibrous product comprising protein and having a moisture content of at least 65% by weight based on total weight of fibrous product by first preparing a homogenous mixture of protein material comprising c...
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WO/2022/033780A1 |
Process for the preparation of a fibrous product comprising protein and having a moisture content of at least 65% by weight based on total weight of fibrous product by first preparing a homogenous mixture of protein material comprising c...
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WO/2022/034171A1 |
The present invention relates to computer implemented method for monitoring and controlling bacteriophage pressure in a milk fermentation process using a bacterial culture, said method comprises the steps of: monitoring milk fermentation...
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WO/2022/019761A1 |
Described is a method of making cheese from a high-solids cheese milk. The method comprises acidifying and renneting cheese milk, resulting in a coagulum that is cut so as to provide curd particles. According to the invention an amount o...
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WO/2022/019308A1 |
Provided is a fresh cheese immersed in a preservative liquid, wherein the Bacteriocin concentration in any part of the fresh cheese is 1-13 ppm.
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WO/2022/012864A1 |
The invention relates to a method for determining at least one quality parameter of cream cheese. The method comprises at least the following steps: determining a plurality of process variables of the cream cheese before and/or during an...
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WO/2022/003161A1 |
The present invention relates to an apparatus and a method for controlling a crossflow membrane filtration process used for filtration processes requiring a specified Transmembrane Pressure. In particular, the invention relates to a meth...
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WO/2022/005306A1 |
Described herein are milk products comprising a combination of sheep's and goat's milk and process for its production and its uses thereof. More specifically, a milk mixture formulation comprising a specified percent by weight of sheep's...
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WO/2021/260399A1 |
Salty tea - brine is a new method of preserving the appropriate cheese products (from cow, goat or feta and those that can be preserved in brine). In addition to preservation, greek herb tea - brine gives aroma and flavor to cheeses. The...
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WO/2021/262106A1 |
The present invention relates to a supporting product which is added during fermenting of cheese and yoghurt and which provides extending the lifetime of cheese or yoghurt and which provides high nutrient values to cheese or yoghurt.
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WO/2021/250183A1 |
The present invention provides a method of increasing nisin production in nisin- producing Lactococcus lactis by inactivating the phage infection protein Pip. The invention also provides nisin-producing Lactococcus lactis in which the ph...
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WO/2021/239969A1 |
The present invention relates to compositions and methods for producing continental cheese in a non-wash process.
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WO/2021/229021A1 |
The present invention relates to a composition of spoonable fermented fromage frais with a high protein content, such as quark or skyr, intended for individuals requiring increased protein intakes, such as sportspeople and elderly indivi...
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WO/2021/223945A1 |
The invention relates to a method for producing an expanded snack product, wherein a cheese-containing pre-product, in particular sour milk cheese, more preferably aged sour milk cheese, with a water content ranging from 60 to 70 wt.%, i...
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WO/2021/224331A1 |
Proposed is a spreadable or sliceable foodstuff obtainable or obtained by (a) providing fresh cheese or fresh cheese preparations or analogous vegetarian or vegan products; (b) providing butter, butter-containing spreadable fats or prepa...
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