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Matches 101 - 150 out of 4,482

Document Document Title
WO/2015/150637A1
The present invention relates to a process for producing an acidified protein product, such as quark.  
WO/2015/150549A1
The present invention relates to a process for preserving and microwave-reviving a kneaded-paste milk product and to a kit for implementing said process.  
WO/2015/145082A1
The invention relates to a novel method for producing an assembly of at least one milk protein and at least one plant protein in different food matrices or compositions. The invention also relates to the assembly of at least one milk pro...  
WO/2015/128417A1
Variants of chymosin with improved milk-clotting properties.  
WO/2015/127388A1
A soy-based cheese is described that includes microbial cultures or acid. The soy-based cheese is meltable and can be sliced, grated or cubed and used in place of American process cheese. The soy-based cheese can be plant-based.  
WO/2015/124453A1
The invention relates to a method for producing a fibrous cheese product, in particular for hot consumption, having the steps: a) providing a cheese starting material (1) having a minimum weight ratio of bacterially matured cheese and/or...  
WO/2015/121421A1
The present invention relates to a process for producing cheese. The method is particularly suitable for shredded cheese or block cheeses. More in particular, the process comprises the step of adding an antifungal to the cheese. Furtherm...  
WO/2015/120123A1
Disclosed herein are methods of acidifying milk comprising adding at least one microorganism belonging to the Kingdom Fungi to milk. In certain embodiments, the milk is acidified to a pH of less than about 6. Also disclosed are methods o...  
WO/2015/117624A1
Method for the production of dextran comprising the following steps: prepare a culture medium containing the appropriated mixture and balance of ingredients, mainly after accurate selection of nature and concentration of carbon and nitro...  
WO/2015/110123A1
A first stream of UF retentate and/or mix produced from milk protein, vegetable- and/or animal fat and water is mixed with Na Cl and GDL in a mixer (4) and fed to a tank (9) where air is removed and the weight of the contents of the tank...  
WO/2015/109766A1
Provide in the present invention is a method for preparing fermentation broth extracts having chymosin activity, comprising the steps of: obtaining the fermentation broth by culturing Paenibacillus CGMCC No.8333 using a wheat bran cultur...  
WO/2015/110415A1
The invention relates to an isolated water buffalo (Bubalus bubalis) pregastric lipase and to compositions comprising the lipase. The invention relates also to a process for the production of the lipase and to a process for the manufactu...  
WO/2015/112596A1
Food products and systems and methods for their production involve microfiltration ("MF") of fluid skim to form a MF retentate, combining the MF retentate with cream and subjecting the combination to ultrafiltration ("UF") to form a UF r...  
WO/2015/096445A1
Disclosed are aspergillus oryzae aged cheese and a preparation method thereof, wherein the preparation method of the aspergillus oryzae cheese comprises the following steps: (1) inoculating raw milk after sterilization with lactic acid b...  
WO/2015/098818A1
[Problem] To provide a processed cheese product which has a high cheese content and has a light texture without a rubbery, squeaky mouthfeel, and a method for producing the same. [Solution] This problem can be solved by a processed chees...  
WO/2015/092468A1
The present invention relates to a method to lighten the texture of a fermented dairy product comprising the following successive steps of: (a) providing a fermented dairy product containing 0.001 to 8 wt% of a texturizing agent and havi...  
WO/2015/089645A1
The invention relates to an imitation dairy food that may or may not be matured, comprising at least one non-animal fat and at least one protein, the foods possibly being matured in at least part of the mass thereof and/or being matured ...  
WO/2015/092044A1
The present invention relates to a method to lighten the texture of a fermented dairy product comprising the following successive steps of: (a) providing a fermented dairy product containing 0.001 to 8 wt% of a texturizing agent and havi...  
WO/2015/086896A1
The invention relates to a process for the manufacture of a fat mixture, where said process comprises the steps where in the first step 60-95 wt% of quark, and 5-40 wt% of milk base are mixed to obtain a quark blend, in the second step 9...  
WO/2015/086897A1
The invention relates to a process for the manufacture of a milk based fat mixture, where said process comprises the steps where in the first step milk base selected from mixtures of non-acidified milk base and acidified milk base is mix...  
WO/2015/089029A1
A processed cheese composition and methods of making the processed cheese composition are provided. The processed cheese composition includes natural cheese, dairy materials, as well as natural antibacterial and natural antimycotic compo...  
WO/2015/081091A1
The disclosure relates to methods and apparatuses for the production of cheese, in one embodiment, the disclosure relays to methods and apparatuses tor making pasta filata cheese, in one embodiment, a tube within a tube design is used fo...  
WO/2015/079429A1
The invention relates to a method for producing a manufactured dairy product, characterised in that it comprises steps of: a) thawing a mass of fresh cheese obtained from milk produced by means of coagulation from a non-acidified milk co...  
WO/2015/074714A1
A method for heat treatment of a liquid food product. The method comprises heating and maintaining the liquid food product at a temperature of about 80 °C for ≤15 s, or at a temperature maintained for a time sufficient to provide a co...  
WO/2015/074709A1
A method for heat treatment of a liquid food product, comprises the steps of, in a counterflow heat exchanger, directing the liquid food product into the heat exchanger at a first product temperature (ti1), leading the food product throu...  
WO/2015/075210A1
A method of producing a frozen microwaveable, coated food product, comprising the steps of: providing pieces of mozzarella cheese, the pieces having a maximum dimension of 1 cm; mixing the pieces of cheese with a stabilising composition ...  
WO/2015/067808A1
The present invention relates to a method for preparing a camembert type cheese using a well-defined starter culture.  
WO/2015/065192A1
The present invention relates to a phase separated dairy gel, its preparation method, and its use in the preparation of a dairy product, in particular cheese. The phases are separated predominantly on a microscopic level, resulting in a ...  
WO/2015/059245A1
The present invention pertains to a new type of high protein denatured whey protein compositions having a low content of soluble alpha-lactalbumin and to a method of pro- ducing them. The invention furthermore pertains to products contai...  
WO/2015/060715A1
The present invention relates to a method for the preparation of hard or semi-hard type cheese, wherein use is made of water retaining particles, which particles comprise at least seventy-five percent by weight of water. The present inve...  
WO/2015/055897A1
The present invention relates to a method of producing an aerated dairy product. Specifically, the invention relates to a method of producing an aerated soured dairy product. The present invention relates also to an aerated dairy product...  
WO/2015/056737A1
Provided are: an immature fresh cheese product with which browning and flavour deterioration during heat sterilization and room-temperature storage are inhibited, said immature fresh cheese product exhibiting excellent storage properties...  
WO/2015/051769A1
Processed cheese with amaranth flour, featuring the melt process mixture containing 1.5 to 8% (weight) of amaranth flour, and 1 to 4 % (weight) of buffer for pH adjustment to a value between 5.3 and 6.0.  
WO/2015/048977A2
Low fat cheeses often suffer from undesirable texture and flavor. The objective of this invention is to improve the yield, texture, flavor and quality of low fat Cheddar cheese during ripening using exopolysaccharides producing lactobaci...  
WO/2015/050231A1
Provided is a method for producing a dried cheese, said method including freeze-drying a cheese block immersed in an aqueous medium. The cheese block immersed in an aqueous medium is prepared by embedding the whole or a part of a cheese ...  
WO/2015/048977A3
The objective of this invention is to improve the yield, texture, flavor and quality of low fat Cheddar cheese during ripening using exopolysaccharides producing lactobacilli and ripening cultures. The cheese manufactured with a modified...  
WO/2015/046407A1
Provided are a prophylactic agent for immunological diseases, which is routinely ingestible and highly safe and the ingestion of which can inhibit the growth of immune cells and induce a high IL-10/IL-12 ratio, and a food, a drink, a nut...  
WO/2015/043959A1
Reduced sodium cheeses and methods for making same are provided. The methods include adding rennet to inoculated milk without a delay from inoculation or with less of a delay from inoculation relative to known methods. The rennet is adde...  
WO/2015/044861A1
The invention concerns a pizza crust for production of a baked pizza, where said pizza crust comprises a first side for resting on a pizza-baking support such as a tray during baking and a second side for supporting additional food produ...  
WO/2015/044537A1
The invention relates mainly to a method for producing an ingredient having the same functionalities as a melting salt, said method comprising at least one step of extracting citrates contained in a dairy fraction. Preferably, the dairy ...  
WO/2015/039511A1
A method for preparing mold ripened cheese, comprising the following steps: (1) sterilizing raw milk and cooling to obtain treated milk; inoculating the treated milk with penicillium camemberti, monascus sp. and lactic acid bacteria leav...  
WO/2015/033300A1
A method for cleaning the surface of food products (110), particularly for cleaning the surface crust of hard cheeses, comprising a step of striking at least partially the surface by means of at least one fluid jet (120), composed of a c...  
WO/2015/034360A1
The invention related to a processed edible product comprising a complex of at least one antimicrobial compound and a polyelectrolyte complex of a polyanion and a polycation. The invention further relates to a method for producing a proc...  
WO/2015/022096A1
The invention relates to a process for the preparation of an expanded dairy product having the largest dimension of at least 1 cm, directly from a piece of seasoned cheese, without subjecting the seasoned cheese to grinding, which proces...  
WO/2015/008103A1
The invention relates to a process for preparing a fermented dairy product, comprising the following steps: a) hydrolysis of lactose contained in milk; b) proteins and sugars concentrations through a process of filtration of the resultin...  
WO/2015/005321A1
The purpose of the present invention is to develop a bite-size smoked cheese which has a robust smoked flavor while preventing a deterioration in texture caused by a hard film forming on the surface of the cheese that has been smoked. It...  
WO/2015/001003A1
A method and system for controlling weight and moisture content in cheese production are provided. The method comprises determining a concentration and/or curd particle size distribution of curd particles in a curd and whey mixture, dosi...  
WO/2014/205340A1
A high protein cream cheese composition having organoleptic characteristics of cream cheese with lower amounts of protein is described. The cream cheese composition may generally include about 8 to about 20 percent total protein provided...  
WO/2014/199014A1
2130437PC (57) ABSTRACT The invention relates to a method for making cheese wherein cheese is salted with a salting agent comprising milk minerals and NaCl or a mixture thereof.The invention also relates to ripened cheese having a ratio ...  
WO/2014/196593A1
The purpose of the present invention is to provide flavor-enriched Camembert cheese and a process for producing the cheese. EMC and/or LMB, which are products of partial decomposition of milk fat, is added to raw-material milk to form ch...  

Matches 101 - 150 out of 4,482