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WO/2000/023003A1 |
This invention is a dental implant (47) having an external thread configuration (50, 51), and/or a structure which facilitates a single step dental implant/prosthesis installation or which significantly reduces healing time between surge...
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WO/2000/022939A2 |
A starchy food-based fat mimetic suitable for use in smooth-textured products, and methods of making the fat mimetic are disclosed. In one method, potato granules are comminuted to fine particles so that at least 90 % by weight of the fi...
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WO/2000/023517A1 |
A method of producing high-amylose based starch-emulsifier compositions by heating a high-amylose starch in the presence of an emulsifier to form a complex with unique properties is described. High-amylose starch-emulsifier compositions ...
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WO/2000/021379A1 |
The invention concerns a food composition based on substances derived from milk, in the form of an oil-in-water emulsion, optionally over-run. The invention is characterised in that the proportion of fats is less than 50 wt. % and thatt ...
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WO/2000/019831A1 |
The invention concerns fermented dairy products whereof the Dornic acidity ranges from 20 to 80 °D, the pH from 4.5 to 5.5, flavoured with a warm flavour such as chocolate, caramel, vanilla, coffee, burnt almond, nougat, walnut, hazelnu...
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WO/2000/018248A1 |
The invention relates to a method for producing slices of bulk foodstuff materials, whereby one of said materials is a cheese preparation. A bulk material is transformed into slices by means of rollers, belts or disks. After or while the...
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WO/2000/016644A1 |
The present invention concerns antifungal compositions comprising imazalil sulfate. It also relates to the use of said compositions to treat food products such as cheeses and sausages and protect them against mould growth.
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WO/2000/015047A1 |
A pharmaceutical composition for treating or preventing an elevated blood lipid or glucose level-related disease such as hyperlipidemia, arteriosclerosis, angina pectoris, stroke, hepatic diseases and hyperglycemia in a mammal, which com...
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WO/2000/015044A1 |
Elevated blood lipid level-related diseases such as hyperlipidemia, arteriosclerosis, angina pectoris, stroke and hepatic diseases can be effectively treated or prevented by administering a pharmaceutical composition comprising an effect...
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WO/2000/015053A1 |
This invention pertains to methods for achieving the commercial sterilization of foods particularly advantageous for foods having a pH greater than or equal to 4.5 involving concomitant treatment of the food to two or more cycles of high...
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WO/2000/010400A1 |
The present invention relates to a novel cheese product comprising a number of stacked cheese layers with at least one partition extending from the top layer towards the bottom layer. The invention also relates to a method of manufacturi...
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WO1999066805B1 |
A process for the preparation of a natural cheese flavor enhancer which comprises incubating a protein, a fat, a protease and lipase in an aqueous medium under conditions suitable for producing a cheese flavor enhancer.
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WO1999063834B1 |
A process for the preparation of a Parmesan or cheese flavour which comprises ripening cheese curds with a protease, lipase and Lactobacillus helveticus and/or Lactococus lactis.
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WO/2000/008951A1 |
A texture base for a food product containing a thickener, fat, casein and optionally an emulsifier and/or mouthfeel-enhancer together with from about 60 to 90 % by weight of water. Methods of making the same and a food product containing...
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WO/2000/001799A2 |
Method of preventing bacteriophage infection of bacterial cultures comprising modified strains, wherein the cultures are completely resistant to bacteriophage attack and have retained their capability of being metabolically active. The m...
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WO/2000/000037A1 |
A method for cheese ripening using a primary starter culture and an attenuated starter culture, wherein the attenuated starter culture is obtained by treatment with a surface active agent, such as SDS, which substantially kills all cells...
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WO/1999/067356A2 |
An endogenous plasmid of Propionibacterium is described, isolated from Propionibacteria freudenreichii LMG 16545 (deposited as CBS 101022), and its sequence provided. This plasmid can be used to transform Propionibacteria to express homo...
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WO/1999/067287A1 |
The production of a spray-dried bacteriocin lacticin 3147 powder is described. The powder is shown to have effective anti-microbial activity in a range of foodstuffs, namely infant milk formulations, powdered soup, yoghurt and cottage ch...
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WO/1999/066807A1 |
A process for limiting the non-enzymatic Maillard browning in food products susceptible to nonenzymatic Maillard browning which comprises coating the ingredient of the food product containing either the amino-bearing compound or the redu...
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WO/1999/062348A1 |
A process for the manufacture of a probiotic cheese, such as Cheddar cheese, comprises adding a 0.05-0.5 % inoculum of a strain of $i(Lactobacillus paracasei), which is non-pathogenic, acid and bile tolerant and adherent to human epithel...
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WO/1999/059419A1 |
The invention concerns a method for making a cheese product by processing an initial material consisting of a cheese, comprising the following steps: a) thermal and mechanical treatment such as kneading the initial cheese, after fraction...
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WO/1999/059420A1 |
The invention concerns a composite product based on cheese comprising an outer envelope and an internal filling completely enclosed in the outer envelope, at least said outer envelope being obtained from processed cheese with creaming pr...
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WO/1999/057989A1 |
Disclosed are compositions and methods for enhancing the yield of coagulated milk products including cheese and other fermented milk products. Admixture of structurally expanded celluloses into milk allows substantial incorporation of ad...
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WO/1999/057996A1 |
The present invention is directed to the use of a hydrocolloid composition, particularly a starch composition, which is useful as a viscosifier and/or a stabilizer in food products, particularly cultured dairy products, to products conta...
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WO/1999/053773A1 |
The disclosure relates to a method for the production of fresh cheese of different types such as curd, Cream Cheese or Queso Fresco. The invention comprises the steps of pretreating milk and concentrating it by membrane filtration, such ...
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WO/1999/053749A1 |
An apparatus for producing mozzarella cheese, comprising a citric or lactic curd introduction station (2) provided with curd chopping means (7), hot stretching means (9) and kneading/plasticising means (14) to transform the curd into a f...
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WO1999033350B1 |
The invention concerns a method for making mozzarella-type cheese, which consists in fermenting at least a milk fraction with at least a thermophilic bacterial strain and at least a milk fraction with a mesophile bacterial strain; adding...
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WO/1999/048376A1 |
The invention concerns a method for selectively separating, according to size, fat globules present in food or biological medium, which consists in subjecting the medium to be treated to at least tangential flow microfiltration with a cu...
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WO/1999/043214A1 |
The invention concerns a cheese flavouring composition, in particular soft cheese, comprising the micro-organism $i(Hafnia alvei) in freeze-dried form.
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WO/1999/039845A1 |
A method for removing a material from the surface of a product, wherein said product is at least partially placed in a liquid medium, characterized in that a gas, in particular air, is extracted from said material. In a preferred embodim...
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WO/1999/037162A1 |
The invention relates to a method for preparing cheese, comprising the steps of: a) concentrating milk by means of reverse osmosis or nanofiltration in combination with ultrafiltration and optionally diafiltration and/or microfiltration ...
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WO/1999/036556A2 |
The present invention relates to a process for preparing alanine, especially L-alanine, by culturing a genetically modified microorganism that is able to produce alanine from glucose, characterized in that the microorganism used is one w...
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WO1999021430A9 |
A system and method for making an enhanced cheese product includes a milk processing system for developing cheese curd (124), and a mixing means (156) which mixes the cheese curd and the enhancing agent. By applying negative pressure to ...
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WO/1999/033351A1 |
The invention concerns a method for preparing a mozzarella type cheese, which consists in fermenting at least a milk fraction with at least a mesophile bacterial strain and/or at least a thermophilic bacterial strain; adding a portion of...
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WO/1999/029180A1 |
Baking cheese product intended, in particular, for baking or frying, at least comprising a cheese core and one or more layer(s) of material which is/are attached thereto and connected to the cheese core by prior softening, under the infl...
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WO/1999/027796A1 |
The invention concerns a composition based on 10 to 50% of fresh cheese overrun at 150 to 300 %.
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WO1999023366B1 |
A tank (15) for holding a liquid for a predetermined time in a continous flow process. The tank includes an inner compartment (40) with an inlet (16) and an outer compartment (20) with an outlet (18). The outer compartment encloses the i...
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WO/1999/028476A1 |
A novel protein (Abi900, 183 amino acids) and its gene were isolated from a 11-kb natural plasmid (pSRQ900) of $i(Lactococcus lactis). When pSRQ900 is introduced into dairy starter cultures, the Abi900 protein confers strong resistance t...
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WO/1999/026482A1 |
A composition and method of producing a temperature and shelf-stable cheese with a low-water activity of about or below 0,87. The invention includes processing natural cheese, emulsifiers, humectants, and stabilizers, at about 185 °F, c...
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WO/1999/025201A1 |
A method of making a starter culture for inoculating milk to make a cultured dairy product by: (a) introducing an inoculum having at least about 10?11¿ CFU/g to a growth medium having between about 3 % and about 5 % solids to produce an...
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WO/1999/025836A1 |
The invention relates to surface display of proteins on micro-organisms via the targeting and anchoring of heterologous proteins to the outer surface of cells such as yeast, fungi, mammalian and plant cells, and bacteria. The invention p...
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WO/1999/021974A1 |
A process for isolating milk clotting enzymes from mammal stomachs, comprising a 3-phase centrifugation step.
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WO/1999/020120A2 |
A method for production of cheese, comprising in that from 0.07 to 1.0 % of carbon dioxide is dissolved in the processed milk before formation of coagulum, next in the formed coagulum its liberation in form of bubbles is induced by a dec...
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WO/1999/018804A1 |
The invention concerns a composite food product comprising a biscuit and a savoury filling based on a dairy product, consisting of melted cheese, wherein the biscuit has a dry extract of 50 to 90 % and a water activity (Aw) before contac...
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WO/1999/018807A2 |
Dairy spreads, especially fresh cheese, are sensitive for heat treatments. The heat treated products are often grainy, mealy and chalky. The invention relates to a method of producing a dairy spread wherein a cheese milk or cream or a co...
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WO/1999/018214A1 |
The invention concerns porcine circovirus strains isolated from pulmonary and ganglionary specimens derived from livestock suffering from postweaning multisystemic wasting syndrome (PMWS). It concerns purified preparations of said strain...
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WO/1999/014359A1 |
A method of selectively monitoring development and/or competitiveness of a microbial strain in a sample environment, comprising inserting a selectively detectable genetic label into the strain and adding the labelled strain to the sample...
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WO/1999/013737A1 |
The present invention relates to modified food products, and especially low homocysteinogenic dairy products, where the modification comprises enriching the food product with Vit B6, and optionally Folic acid, B12, and Mg. High methionin...
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WO/1999/011147A1 |
Process for the preparation of a cream, in which a mixture containing a milk derivative, 8-30 % of sugars, 10-60 % of fermented dairy product, 0-25 % of sourcream or of dairy cream containing 25-45 % of fatty substance, 0-35 % of texturi...
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WO/1999/009839A1 |
The invention relates to a paste-like composition which is applicable for use as such and as a filling, coating or other component of various food products, and which contains a significant amount of probiotic. The food product is prefer...
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