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Matches 151 - 200 out of 4,572

Document Document Title
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...  
WO/2014/191065A1
The invention relates to a cheese portion (38) comprising: a wrapping sheet (40); a metered amount of cheese (88) wrapped in the sheet (40), the cheese being poured into the sheet (40) while hot. The sheet (40) comprises at least one lay...  
WO/2014/188123A1
The invention relates to a method for producing a cheese which is spreadable and/or becomes stringy when cooked, said cheese being produced from powdered dairy protein concentrates. Especially the ratio of the weight of the calcium to th...  
WO/2014/173416A3
The present invention relates to an aerated cheese product. The present invention further relates to methods of preparing said aerated cheese product and to the aerated cheese product obtainable by the methods.  
WO/2014/168015A1
[Problem] The present invention provides a method for improving the salty taste of food, the food containing salts and further containing grains. [Solution] A method for reinforcing the salty taste of food containing salts, characterized...  
WO/2014/162009A3
The present invention relates to a method for preparing a coated cheese product, said method including the steps of: a) injecting a cheese material in viscous state between two coating films and in contact with said films, said films bei...  
WO/2014/157646A1
The present invention produces processed cheese by producing natural cheese (N) via the belowmentioned acidification step, curdling step, and dehydrating step, and uses the obtained natural cheese (N) as at least 5 mass% of a starting ma...  
WO/2014/149727A1
Particulate natural cheese products having a modified starch composition as an anticaking agent as well as methods of melting the shredded cheese product are provided. The modified starch anticaking agent provides intact starch granules ...  
WO/2014/148433A1
A white mold cheese which contains a low-temperature lactic acid bacterium and/or a medium-temperature lactic acid bacterium and has a content of calcium binding to casein of 7.0 mg or greater per gram of proteins in the inner part of th...  
WO/2014/148633A1
An emulsion composition for food or drink, said emulsion composition comprising a milk product having a total solid content of 55 wt% or more and an emulsifier, wherein the emulsifier is a fatty acid ester and the milk product has an MFF...  
WO/2014/146010A1
Methods as can be used in the preparation of one or more dairy, dairy analog and cheese products from a range of proteinacous starting materials, such methods comprising protein modification and protein restoration or protein restructure.  
WO/2014/143306A1
Crumble process cheese products may be produced by cooling process cheese to freezing temperatures below about 32 °F and holding the process cheese at the freezing temperatures for a sufficient amount of time to cause a freeze-induced d...  
WO/2014/137881A1
Emulsifying salt-free, process cheese and methods of preparing such emulsifying salt-free, process cheese are described herein obtained from blends of sheared and non-sheared amounts of fat in order to form a cheese product with a unique...  
WO/2014/123403A3
The invention relates to a system, method and device for producing strips of spun cheese from a paste of hot cheese that can form a fibrous texture when drawn. The hot cheese paste is drawn in the form of a strip of spun cheese by means ...  
WO/2014/110540A1
Provided herein are methods and compositions for the production of cheese replicas. Generally the cheese replicas are produced by inducing the enzymatic curdling of non-dairy milks.  
WO/2014/102711A1
The present invention relates to a flavouring mixture comprising liquid, partially fermented milk, obtained through the development of an association of lactic ferments and yeasts until a pH comprised between 5.7 and 6.5 is reached, and ...  
WO/2014/095354A1
The invention relates to a multiphase system or gel composite system having syneresis, consistency and texture adjustable within wide limits. In order to achieve this, the multiphase system comprises an aqueous, continuous phase (W2) inc...  
WO/2014/093798A1
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, a microwave system is used for the pr...  
WO/2014/092010A1
Provided is a processed cheese having a soft and non-soggy mouthfeel, having a favorable sensation upon biting, and having stringiness even after cooling and not just when heated. The processed cheese contains 2.0-18.0 wt% of modified ta...  
WO/2014/092008A1
Provided are cheese having good stringiness not only when heated but also at low temperature, and a production method therefor. A cheese having the stringiness and flavor of processed cheese, in a wide temperature range, and having excel...  
WO/2014/092009A1
Provided are: a cheese product that exhibits good stringiness, and heat resistance highly suitable for confectionery production and bread production; and a production method for said cheese product. The cheese product contains 2.0-10.0 w...  

Matches 151 - 200 out of 4,572