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Matches 151 - 200 out of 4,739

Document Document Title
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/2016/122459A1
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/2016/121901A1
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/2016/117525A1
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/2016/071766A3
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/2016/107850A1
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/2012/087102A3
The invention relates to an apparatus and method for producing strips of spun cheese from a paste of hot cheese. The apparatus is formed by: a hopper for housing the hot cheese paste; at least one nozzle connected at the lower part of th...  
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/2015/165482A8
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/2015/185539A1
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/2015/166686A1
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...  

Matches 151 - 200 out of 4,739