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Matches 251 - 300 out of 4,739

Document Document Title
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/2014/110540A1
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...  
WO/2014/088888A1
Emulsifying salt-free processed cheese products as well as methods of preparing emulsifying salt-free processed cheese products are provided. The emulsifying salt-free processed cheese products are prepared with modified starch containin...  
WO/2014/086671A1
Process for continuous inoculation of a food product, in particular a dairy product, with ferments, wherein: frozen concentrated ferments are thawed by means of a microwave device or a water bath thawing device acting on a container cont...  
WO/2014/087058A1
The invention relates mainly to a process for preparing a cheese powder with a view to the reconstitution of a cheese product, which is essentially characterized in that it comprises at least the steps of: - preparing a dairy blend (1) c...  
WO/2014/085250A1
Disclosed herein are dry blends used in the process of making cheese analogues with an improved economic profile. Further, the blends disclosed herein may be used to make 100% analogue, vegan, or low-moisture cheeses.  
WO/2014/084900A1
Described are cheese compositions and methods of making cheese compositions, including methods of formulating cheese compositions, wherein the cheese compositions may include combinations of casein protein, fiber, non-casein protein, non...  
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/2014/068187A1
A method of preparing processed cheese is disclosed, comprising the steps of: forming a mixture comprising natural cheese(s) and a dairy based Ca-depleted sodium caseinate emulsifier substantially free of whey proteins; heating the mixtu...  
WO/2014/064248A1
The present invention relates to an alginate gum, a method for formation of an alginate gum, optionally in particulate form, and methods of use and the use thereof for example in cheese production.  
WO/2014/037589A2
The present invention relates to new antimicrobial compositions and their use in the treatment of products such as food products.  
WO/2014/032375A1
Disclosed are a lactobacillus plantarum having function of cadmium expelling and the use thereof. The lactobacillus plantarum CCFM8610 of the present invention has acid resistance and good ability of resisting and adsorbing cadmium ions ...  
WO/2014/031842A1
A processed cheese composition and methods of making the processed cheese composition are provided. The processed cheese composition includes natural cheese, dairy materials and a cultured dairy component. The raw cheese is provided in a...  
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/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/2014/020684A1
The present invention addresses the problem of providing a novel cheese that has high safety and, when daily taken, is useful in preventing and treating various bone diseases such as osteoporosis, bone fracture, rheumatism and arthritis....  
WO/2014/020683A1
The present invention addresses the problem of providing a safe and novel cheese product which is useful in the prevention and treatment of various bone disorders such as osteoporosis, bone fractures, rheumatism, and arthritis when taken...  
WO/2014/017424A1
The present invention pertains to a heat-resistant processed cheese and a manufacturing method therefor. Further, the present invention pertains to a processed cheese which exhibits reduced stickiness and improved meltability in the mout...  
WO/2014/007621A1
Patatin, a lipase obtainable from potatoes, is found to have specific selectivity for C4 - C8 fatty acids, also when present in triglycerides. This makes patatin particularly suitable for hydrolysing triglycerides, such as present in mil...  
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/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/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/2013/164479A3
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/2013/186376A1
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/2013/165956A1
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...  

Matches 251 - 300 out of 4,739