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Patent Searching and Data


Matches 51 - 100 out of 4,518

Document Document Title
WO/2017/007711A1
The present disclosure provides a novel spiral wound membrane leaf packet with a unique substantially non-permeable polymeric resin folding area that has desirable physical and chemical resistance to strong cleaning conditions in industr...  
WO/2017/005601A1
A method for producing a lactic acid bacteria fermented milk product comprising fermenting milk with both inoculated lactic acid bacteria (LAB) and inoculated Bacillus bacteria.  
WO/2017/006140A1
The invention relates to a method for producing dairy products with the addition of plant, fruit and vegetable extracts. The method comprises the steps of pasteurization, addition of an extract of one or more fruits, plants and vegetable...  
WO/2017/005631A1
The present invention relates to a method and compositions for producing continental cheese in a non-wash process.  
WO/2017/001502A1
The present invention relates to novel compositions for coating food products, made of shellac, solvent, emulsifier such as polysorbate and optionally water with a content of less than 8 wt.%, and to the uses thereof for coating food pro...  
WO/2016/193292A1
The present invention relates to a food product which food product is frozen and thawed before consumption comprising AFP19 as well as to methods for preparing such a food product by incorporating AFP19. The invention further describes p...  
WO/2016/190740A1
The invention relates to an improved method for coating a cheese, wherein a coating composition comprising lactic acid polymer, is applied to a surface of the cheese, wherein the coating composition (i) does not comprise an addedsource o...  
WO/2016/190741A1
The invention relates to an improved method for coating a cheese, wherein a coating composition comprising polylactic acid having a number-averaged molecular weight (M n) of at most 50000 g/mol, is applied to a surface of the cheese. The...  
WO/2016/184856A1
New cheese-based food preparations are described, with or without melting salts, realized with the aid of a particular formulation based on pea starch and vegetable fibers. Further, a process for thereof preparation is described. Such pr...  
WO/2016/181830A1
 The present invention addresses the problem of providing natural cheese having good storage stability, that remains fresh without the need for an especially aseptic environment, and that has a reduced risk of contamination by micro-or...  
WO/2016/181311A1
A cheese product comprises soft cheese encapsulated in a tubular vegetable casing. The cheese product can be manufactured by pumping cheese into a tubular casing, or forming the casing in-situ by coating the outside of a rope of cheese p...  
WO/2016/172100A1
According to embodiments, dry powdered compositions which may be reconstituted to provide a cheese product include at least one cheese component and a color blend. In some embodiments, the color blend includes from about 49.7% to about 8...  
WO/2016/151122A1
A process for the manufacture of an aerated dairy product is disclosed. The process comprises the steps of preparing a stabilised fermented dairy base, preparing a homogenised cream, whipping the fermented dairy base to an overrun of 25 ...  
WO/2016/149818A1
A dairy composition comprises at least one acceptable organoleptic property and, if heat treated at ultra-high and/or pasteurization temperatures, the composition does not undergo unacceptable curdling and/or precipitation. In another as...  
WO/2016/136906A1
Provided are a cheese production method and a preparation for cheese reformulation. A good-quality cheese is obtained by producing cheese by processing a milk raw material, such as ultra-pasteurized milk, using a component such as a redu...  
WO/2016/135093A1
The present invention relates to a high temperature resistant Lactobacillus delbrueckii subsp. lactis DSM 32009 strain that can be used in the production of cheese where the curd is cooked at high temperature (>50°C).  
WO/2016/136904A1
Provided are a cheese production method and a preparation for cheese reformulation. A good-quality cheese is obtained by producing cheese by processing a milk raw material, such as ultra-pasteurized milk, using an oxidant and a metal com...  
WO/2016/128477A1
The invention relates to a method for treatment of milk which is to be used in the preparation of soft cheese, the method comprises adding, practically simultaneously a slow acidifying bacterial culture, a fast acidifying bacterial cultu...  
WO/2016/128476A1
Blends of coagulants to control acidification, coagulation and cheese texture.  
WO/2016/124734A1
The present invention relates to a method of preparing cottage cheese wherein the amount of acid whey as a by-product is reduced and the production time in the cheese vat is reduced.  
WO/2016/124737A1
The present invention relates to a method of preparing sour dairy products wherein the amount of acid whey as a by-product is considerably reduced. In particular, the sour dairy products are concentrated fermented milk products including...  
WO/2016/121901A9
The present invention addresses the problem of developing a cream cheese production method in which the fermentation time is shortened while still yielding cream cheese that has a sufficient fermented flavor. The present invention pertai...  
WO/2016/122459A1
A smooth fermented dairy product with smaller particles than a dairy product based on a conventional cottage cheese curd, with the texture of the Greek yogurt and a milder, less acidic flavor than Greek yogurt.  
WO/2016/121904A9
The present invention addresses the problem of developing a method for manufacturing a cream cheese that inhibits the sense of strong acidity caused by lactic acid while having a sufficient fermented flavor. The present invention pertain...  
WO/2016/121901A1
The present invention addresses the problem of developing a cream cheese production method in which the fermentation time is shortened while still yielding cream cheese that has a sufficient fermented flavor. The present invention pertai...  
WO/2016/121904A1
The present invention addresses the problem of developing a method for manufacturing a cream cheese that inhibits the sense of strong acidity caused by lactic acid while having a sufficient fermented flavor. The present invention pertain...  
WO/2016/121899A1
The present invention addresses the problem of providing a cream cheese having improved processability for confectioneries and breads. The present invention pertains to a cream cheese containing 3-200 μg/mL of a polysaccharide, particul...  
WO/2016/121899A9
The present invention addresses the problem of providing a cream cheese having improved processability for confectioneries and breads. The present invention pertains to a cream cheese containing 3-200 μg/mL of a polysaccharide, particul...  
WO/2016/117525A1
Provided is a composition for limiting phosphorous absorption, the composition including a fermented dairy product and a galactooligosaccharide. Further provided is a composition for treating and/or preventing disease caused by the exces...  
WO/2016/113580A1
The invention relates to a fresh, thick-consistency yoghurt cheese with live bacterial flora and to individual yoghurt desserts (a family of products) made therefrom, which are coated with chocolate or cocoa paste and are in the form of ...  
WO/2016/114657A1
The invention relates to the field of cheese making, in particular to the production of a soft cheese or a spreadable cheese. Provided is a method for preparing a spreadable cheese product, comprising the steps of (a) coagulating wholly ...  
WO/2016/107850A1
The invention relates to a method for obtaining a superoxide dismutase (SOD)-concentrated protein extract having a specific activity of at least 700 UI/mg protein, said method comprising a single step of extraction from a plant selected ...  
WO/2016/108024A1
The present invention relates to a method for manufacturing a cheese-based food product, advantageously a cheese, cheese specialty, or cheese substitute. Said manufacturing method is characterized in that it includes the following consec...  
WO/2016/102774A1
The present invention relates to a method of producing an ideal whey protein concentrate. The whey protein concentrate has a pH in the range of 6.8-7.5 and 70-90% of the total proteins of the concentrate are whey proteins and 10-30% of t...  
WO/2016/105197A1
A method and device for ripening cheese (12) in racks, the method comprising the steps of providing a stack of cheese ripening plates (1, 21, 41) at a production location, taking a first cheese ripening plate from the stack, placing one ...  
WO/2016/100090A1
A food bar (2) includes a base or crust (10), along with a cheesecake filling (36) provided on the base (10). The cheesecake filling (36) is non-flowable and is made with real cream cheese but without the use of preservatives. The cheese...  
WO/2016/096106A1
The invention relates to a method for the treatment of milk for the production of cheese milk having a reduced content of germs and bacteria, and to an installation for carrying out said method. The aim of the invention is to devise a co...  
WO/2016/083851A1
The invention relates to a method for producing dairy products with the addition of essential oils. The products obtained have features that improve the defense of the human organism. For the preparation of the products, milk is pasteuri...  
WO/2016/071766A3
A fast and efficient process to manufacture milk curd by direct chemical acidification with acid. The process comprises the steps of heating the milk to a temperature sufficient to pasteurize the milk, cooling the milk, coagulating the m...  
WO/2016/071766A2
A fast and efficient process to manufacture milk curd by direct chemical acidification with acid. The process comprises the steps of heating the milk to a temperature sufficient to pasteurize the milk, cooling the milk, coagulating the m...  
WO/2016/050844A1
The present invention relates to a process for making a cheese composition that produces a high viscosity fluid cheese product for industrial application. A further aspect of the present invention is the cheese composition obtainable by ...  
WO/2016/050420A1
The present invention relates to a physically stable cheese composition comprising 55-75 wt% soft cheese and 25-45 wt% water; wherein the cheese composition has a viscosity from 2Ό00 to 4' 500 cP at 10°C, and a pH from 4.0 to 4.8; and ...  
WO/2016/047596A1
Provided are an elastic natural cheese having freshness and milkiness, and a method for producing the same. It was found that an elastic natural cheese having improved freshness and milkiness can be obtained by adjusting the pH of a star...  
WO/2016/043177A1
 Provided are a natural cheese exhibiting heat-resistant shape retention without loss of the latent natural-cheese composition, and a method for manufacturing said cheese. It was found that adding transglutaminase to a cheese curd of a...  
WO/2016/041136A1
Disclosed is a crab juice cheese and a preparation method thereof, wherein the crab juice cheese contains the following components by mass percent: 5-15% of crab roe, 20-40% of crab meat, 9-27% of cheese, 12-28% of water, 0-15% of fruits...  
WO/2016/043311A1
 Provided are stuffed natural cheese stuffed using elastic natural cheese as an outer layer, and a method for manufacturing the stuffed natural cheese. The elastic natural cheese is made into a stuffed product in a heated state, thereb...  
WO/2016/034549A1
The invention relates to a process to produce a fresh cheese said process comprising the step of adding natamycin, characterized in that at least part of the natamycin is added to milk before curd formation. Adding natamycin before curd ...  
WO/2016/031953A1
The purpose of the present invention is to provide: a cheese sauce exhibiting improved cheese flavor and mouthfeel, and exhibiting improved emulsion stability and operation properties such as spreadability and squeezing ease; and a metho...  
WO/2016/027231A1
The present invention relates to a method which allows to quick-freezing or freezing, and subsequently thawing, without inducing any damage or modification, milk derivatives particularly sensitive to such thermal treatments, due to their...  
WO/2016/012552A1
The present invention provides a method for the construction of a bacteriophage- insensitive mutant of a Streptococcus thermophilus parent strain whereby the bacteriophage insensitivity is not based on the CRISPR resistance mechanism but...  

Matches 51 - 100 out of 4,518