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Patent Searching and Data


Matches 201 - 250 out of 4,520

Document Document Title
WO/2014/007622A1
Patatin, a lipase obtainable from potatoes, has been found to have advantages in the esterification reaction of fatty acids to yield fatty acid alkyl esters. Methods for application of this lipase activity are described, as well as the u...  
WO/2014/005718A1
The present invention provides a method for preparing fermented milk products, especially cheeses such as foil-ripened cheeses, wherein said cheeses have a sulphur aroma.  
WO/2014/001636A3
The invention relates to a method for producing cheese grains, comprising the steps of: providing a raw material; subjecting the raw material to a coagulation step, wherein a coagulant comprising a milk clotting enzyme is added to the ra...  
WO/2014/001636A2
The invention relates to a method for producing cheese grains, comprising the steps of: providing a raw material; subjecting the raw material to a coagulation step, wherein a coagulant comprising a milk clotting enzyme is added to the ra...  
WO/2013/188920A1
The invention provides methods for improving at least one physicochemical property of a product comprising casein micelles, the method comprising applying carbon dioxide to an aqueous product comprising casein micelles to reduce the pH o...  
WO/2013/188735A1
Disclosed herein is an improved anticaking product for use on cheese, especially in the pizza pie industry, wherein the product is economical and has superior functional properties of reducing sticking of chunked, diced or shredded cheeses.  
WO/2013/186376A1
The present invention relates to a casein concentrate wherein the milk protein comprises not more than 10% serum protein, and wherein the casein micelles have an average size of less than 175 nm in diameter; and wherein the concentrate h...  
WO/2013/184035A1
The invention relates to the dairy industry and can be used in the production of farmer's cheese using milk whey. The method involves pasteurizing milk, introducing sour milk whey separated from a previous batch of farmer's cheese into t...  
WO/2013/174793A1
The present invention relates to novel strains of Propionibacterium as well as preparations and compositions, such as fermentation broths, protective cultures, final food or feed product with Propionibacterium alone or in combination wit...  
WO/2013/174840A1
Variants of chymosin with improved milk-clotting properties.  
WO/2013/164481A1
The invention relates to a polypeptide having chymosin activity which: a. is capable of hydrolysing bovine alpha s1-casein at position F23F24 so as to form as1 -l CN (f24-199) more rapidly than camel chymosin; and b. has a C/P ratio high...  
WO/2013/164479A3
A variant polypeptide having chymosin activity, wherein the variant has an amino acid sequence which, when aligned with the chymosin comprising the sequence set out in SEQ ID NO: 2, comprises at least one substitution of an amino acid re...  
WO/2013/165956A1
Disclosed herein are dry blends used in the process of making extended cheese products with improved meltability and firmness profiles.  
WO/2013/164479A2
A variant polypeptide having chymosin activity, wherein the variant has an amino acid sequence which, when aligned with the chymosin comprising the sequence set out in SEQ ID NO: 2, comprises at least one substitution of an amino acid re...  
WO/2013/156567A1
The present invention provides a process for the preparation of a cheese, the process comprising the steps of (i) providing milk; (ii) acidifying the milk, wherein the milk is acidified with carbon dioxide to a pH of 6.2 to 6.6 when meas...  
WO/2013/156032A1
The invention relates to coagulation tunnels used when producing cheeses cast in retail containers. The tunnels are provided with conveyor belts on which the open top containers with the product are moved during the coagulation process w...  
WO/2013/151438A1
The invention relates to the field of food products, more specifically to a process for the preparation of a food product wherein the preparation of said food product comprises a fermentation step. The invention further relates to a food...  
WO/2013/151429A1
The invention is concerned with a method for producing a sliced,grated or shredded cheese, wherein the cheese is of the semi-hard or hard type and wherein said cheese is prepared with a starter culture comprising polysaccharide producing...  
WO/2013/144519A1
The invention relates to the preparation of food compositions that can improve the bone status of the consumer by promoting the formation of bone tissue. In particular, the invention relates to the use of milk protein proteolysates for t...  
WO/2013/135960A1
The present invention provides a method for preparing cheese in a continuous process comprising (i) providing heated milk, (ii) providing supplemental mass containing egg and/or sour milk, (iii) combining the heated milk and the suppleme...  
WO/2013/127146A1
Provided is a Lactobacillus plantarum able to relieve lead toxicity and the use thereof. The Lactobacillus plantarum is Lactobacillus plantarum CCFM8661, which has good acid tolerance and good tolerance to lead ions in vitro. The Lactoba...  
WO/2013/127134A1
A quarky cheese and manufacturing method thereof, the method comprising the following steps: (1) condensing raw milk in vacuum at 40-50℃ to form a protein of 6.0-8.0wt%, uniformly mixing the protein with thin cream, homogenizing, condu...  
WO/2013/122465A1
Food composition comprising fat and vitamin K, wherein the fat comprises at least 36% saturated fatty acids, and wherein the vitamin K is in the form MK-7 in an amount of at least 0.1 mcg MK-7 per daily intake. The composition preferably...  
WO/2013/116621A1
Disclosed are dairy products with added dairy minerals and methods of making the dairy products. The dairy products with added dairy minerals exhibit enhanced fresh dairy flavor notes. In one aspect, the dairy product with added dairy mi...  
WO/2013/104749A1
The invention relates to a method for producing a dry and expanded cheese product by microwaving a material consisting of cheese rinds at atmospheric pressure.  
WO/2013/093049A3
The present invention relates to a method for producing cheese with good flavour, especially low-salt cheese by using a lactic acid bacteria (LAB) starter culture which is glutamate decarboxylation (GAD) negative. The method may addition...  
WO/2013/093049A2
The present invention relates to a method for producing cheese with good flavor, especially low-salt cheese.  
WO/2013/088156A1
The invention is in particular concerned with a food product comprising one or more fats or oils and a carotenoid compound. The products of the invention may be used in reducing elevated total cholesterol, triglycerides and inflammatory ...  
WO/2013/080911A1
A nutritional composition comprising milk protein hydrolyzate, a cultured milk protein, a phospholipid, an oil containing oleic acid, and isomaltulose, wherein an intestinal flora improvement effect has been found. Specifically, this nut...  
WO/2013/076644A1
Food comprising at least one popcorn grain substantially entire and coated, completely or partially, with at least a first layer of a first melted cheese directly in contact with the popcorn grain, wherein: • a) the first melted cheese...  
WO/2013/076237A1
1. The invention relates to a single-screw extruder and a method for producing a plasticized food product using the single-screw extruder. 2.1 A single-screw extruder is known, comprising a screw, comprising an extruder cylinder which re...  
WO/2013/070874A1
Disclosed herein are extended cheese products, pre-filled cheese extender packages having dry blends used in the process of making extended cheese products, as well as methods of making extended cheese products.  
WO/2013/070874A8
Disclosed herein are extended cheese products, pre-filled cheese extender packages having dry blends used in the process of making extended cheese products, as well as methods of making extended cheese products.  
WO/2013/069567A1
Provided are a processed cheese, which can be easily produced and turns into a well-scorched color by heating for a short time, and a method for producing the same. A processed cheese characterized by, when cut into columns of 10 mm in d...  
WO/2013/062034A1
Provided is a natural cheese having an enriched pineapple-like fruity odor, said natural cheese having neither bitterness nor soap-like taste and being capable of being stably produced on a commercial scale. A natural cheese having an et...  
WO/2013/047839A1
Provided is a new natural cheese imparted with a new texture while still maintaining the flavor of natural cheese, without using specially designed equipment or additives. A new natural cheese that is brittle, melts in the mouth, has a l...  
WO/2013/039410A1
The subject of this invention is a method of manufacturing cheese crisps, cheese crisps and food produce containing cheese crisps, applicable in food industry. The method states, that cheese is checked under a metal detector, cut with a ...  
WO/2013/037739A1
The invention relates to fat replacer compositions with improved mouth feel and smooth texture, a method of making said fat replacer compositions and a method of improving the mouth feel and texture of food compositions by using Cassia g...  
WO/2013/034568A1
The present invention relates to packaging material and its use in the shelf-life extension and quality improvement of products.  
WO/2013/031571A1
The present invention addresses the problem of enhancing the taste of a common processed food or drink without imparting a foreign taste thereto or increasing the caloric or salt content thereof. Further, it is preferable that the substa...  
WO/2013/030280A1
The present invention relates to a lactic acid bacterial strain characterized in that it is capable of producing at least 100 mg/l acetoin and/or at least 6mg/l diacetyl in Test A. The invention relates further to a process for producing...  
WO/2013/031959A1
The present invention relates to a method for manufacturing a thread-forming processed cheese which forms a thread when a cheese is melted by heating. According to the present invention, a milk concentrate which contains at least 40 wt% ...  
WO/2013/031571A9
The present invention addresses the problem of enhancing the taste of a common processed food or drink without imparting a foreign taste thereto or increasing the caloric or salt content thereof. Further, it is preferable that the substa...  
WO/2013/026475A1
The invention relates to a cheese containing gel particle inclusions. Gel particles are different in taste, texture color, flavor and origin compared to the cheese matrix, of fresh-, soft-, semi-hard or hard cheese type.  
WO/2013/017898A3
Production procedure of white cheese in brine, using stackable trays and pallet tanks, or only pallet tanks, consisted of a tray for dry salting (1) with suitable depth, tight on three sides and reinforced at the corners (2) suitable for...  
WO/2013/017911A1
The invention relates to a method which enables the industrial production of a food composition in the form of a soufflé and containing cream of rice, and in various shapes according to the mould or moulds used, the final texture of sai...  
WO/2013/017911A8
The invention relates to a method which enables the industrial production of a food composition in the form of a soufflé and containing cream of rice, and in various shapes according to the mould or moulds used, the final texture of sai...  
WO/2013/017898A2
Production procedure of white cheese in brine, using stackable trays and pallet tanks, or only pallet tanks, consisted of a tray for dry salting (1) with suitable depth, tight on three sides and reinforced at the corners (2) suitable for...  
WO/2013/013292A1
Novel soy/milk gels are provided useful for making cheese-type and yoghurt type products. Method for preparing such products are also disclosed herein. In particular, the invention relates to a soy/milk cheese-type product which is a ble...  
WO/2013/014610A1
The present invention relates to the preparation of food products presented in the form of a bite-sized piece comprising a cereal-based core and a cheese coating. Said cheese snack is characterised in that it comprises a pre-layer coatin...  

Matches 201 - 250 out of 4,520