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Patent Searching and Data


Matches 101 - 150 out of 4,544

Document Document Title
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...  
WO/2016/009096A1
The invention relates to pizzas and other products made from flour and yeast dough with a coloured topping, and to the preparation and application method. The topping (2) comprises a cheese that has undergone a dyeing or painting process...  
WO/2016/008829A1
Subject-matter of the invention are processes for preparing fatty acid vinyl ester copolymers by radically initiated polymerization of a) one or more vinyl esters of carboxylic acids having 16 to 22 carbon atoms and b) one or more vinyl ...  
WO/2016/005587A1
A liquid or dried granulated milk clotting aspartic protease enzyme composition comprising added polypeptides/proteins. The polypeptides/proteins may be animal-derived (e.g. whey, lactalbumin, transferrin, casein, ovalbumin, gelatin, blo...  
WO/2016/004182A1
Methods of imparting resistance to mold to a food product during extended storage at refrigerated temperatures by topically applying a live yeast and fermented aqueous sugar and ethanol solution to a surface of the food product are provi...  
WO/2016/003972A1
The present invention, in an embodiment, is a method that includes mixing at least one aqueous product, at least one sugar and at least a plurality of starch-based products to form a first mixture. The first mixture has a fat content of ...  
WO/2015/198359A1
The Introduction of high pressure treatment, HPP, in the production process of buffalo milk mozzarella. The present invention relates to the production of fresh mozzarella for consumption in particular mozzarella made from buffalo milk, ...  
WO/2015/185539A1
A method of making cheese comprising the steps of (i) preparing a paste-like emulsified homogenous pre-cheese mixture, (d) heat treating the pre-cheese mixture of step (i), (e) cooling the pre-cheese mixture of step (d), (f) renneting an...  
WO/2015/165482A8
The present invention relates to a kit of parts comprising a hollow, solid three-dimensional piece made of cheese or chocolate and, separately, a sweet, savory or sweet and sour natural food preparation, for example based on fruit or veg...  
WO/2015/166686A1
The present invention addresses the problem of providing a versatile method for efficiently producing a vegetable cream cheese-like food. A soybean protein solution is coagulated with glucono delta-lactone and then denatured by freezing....  
WO/2015/165482A1
The present invention relates to a kit of parts comprising a hollow, solid three-dimensional piece made of cheese or chocolate and, separately, a sweet, savory or sweet and sour natural food preparation, for example based on fruit or veg...  
WO/2015/163223A1
[Problem] (1) To provide a consistency modifier of a starch glue solution, with which, without making any substantial change to the starch, only transitory intense thickening when heated can be minimized, and which has no significant eff...  
WO/2015/164337A1
The disclosure relates to methods and apparatuses for the production of cheese. In one embodiment, the disclosure relates to methods and apparatuses for making pasta filata cheese. In one embodiment, electromagnetic energy is used for th...  
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.  

Matches 101 - 150 out of 4,544