Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 51 - 100 out of 4,545

Document Document Title
WO/2017/078530A1
The present invention is directed to a method for decreasing the lag time in a fermentation of a culture medium to prepare a target substance, wherein the target substance is not yogurt and wherein the fermentation results in formation o...  
WO/2017/072433A1
The process for producing cheese from skimmed milk comprises: - a step of preparing a milk, referred to as concentrated milk, said preparation step comprising: • when the milk is in liquid form, a step of concentrating the skimmed milk...  
WO/2017/057718A1
The present invention provides a food and drink product in which a combination of two or more types of poorly digestible compounds are mixed. The present invention also provides a colonic-hydrogen-gas-producing agent containing a combina...  
WO/2017/037092A1
Variants of chymosin with improved α S1-casein cleavage and C/P properties.  
WO/2017/032817A1
The present invention pertains to a stabiliser-free cottage cheese, a thickened, stabiliser-free dairy liquid which is suitable as dressing for the cottage cheese and to methods of producing both the thickened dairy liquid and the cottag...  
WO/2017/026481A1
The present invention pertains to a method for manufacturing a flavorsome fermented diary product including (A) a step for heat-sterilizing a raw material, (B) a step for inoculating a lactic acid bacteria starter containing lactic acid ...  
WO/2017/021851A1
A method for producing a food product based on vinegar cream and cheese cream, comprises the steps of providing at least one vinegar cream and at least one cheese cream, mixing at least one vinegar cream with at least one cheese cream in...  
WO/2017/012953A1
The present invention concerns a method for manufacturing brine-salted cheese with a homogeneous salt distribution and/or organic acid distribution and/or eyes distribution and/or texture on one axis of said cheese, wherein the method co...  
WO/2017/014656A1
The object of the present invention is a method to produce cheese chips, consisting in that cut cheese slices are frozen and then raised by means of rapid water evaporation due to the application of microwave and vacuum drying, character...  
WO/2017/006926A1
Provided is a novel dairy product that has a certain hardness and a good flavor. The dairy product contains a casein-containing starting material derived from milk and a protein comprising an amino acid sequence that has a 90% or higher ...  
WO/2017/007211A1
The present invention relates to a home cheese maker, in which fermented yogurt, which is produced by fermenting milk, is placed in a container, compressed, and then is allowed to remain in the container, and as continuous pressured is a...  
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...  

Matches 51 - 100 out of 4,545