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Patent Searching and Data


Matches 251 - 300 out of 4,479

Document Document Title
WO/2012/145629A3
Methods and compositions for producing cheese with S. thermophilus and a urease inhibitor, and for producing hard or semi-hard cheese, such as cheddar, with S. thermophilus that is partially or completely deficient in its ability to rele...  
WO/2012/145629A2
Methods and compositions for producing cheese with S. thermophilus and a urease inhibitor, and for producing hard or semi-hard cheese, such as cheddar, with S. thermophilus that is partially or completely deficient in its ability to rele...  
WO/2012/145047A1
The present invention provides methods, compositions, and systems for producing cheese with S. thermophilus and a urease inhibitor, and for producing cottage cheese with S. thermophilus that is partially or completely deficient in its ab...  
WO/2012/136833A1
The present invention relates to a composition suitable for preparing a dairy product comprising at least one mesophilic starter culture, such as a Lactococcus starter culture, and a Lactobacillus rhamnosus strain capable of imparting on...  
WO/2012/136832A1
The present invention relates to a composition suitable for preparing a dairyproduct comprising at least one starter culture and a Lactobacillus rhamnosusstrain capable of imparting onto the dairyproduct an enhanced creamy flavorwithout ...  
WO/2012/131008A2
The present invention relates to inactivation of bacteriophages in a liquid, such as bacterial growth medium, milk and whey.  
WO/2012/131008A3
The present invention relates to inactivation of bacteriophages in a liquid, such as bacterial growth medium, milk and whey.  
WO/2012/127005A1
The present invention relates to a liquid formulation comprising chymosin at a high strength.  
WO/2012/117450A1
Provided is a method for producing long-storable pasteurized fresh cheese which has a soft texture and has an extremely good taste, in which water separates little and of which the pH and the acidity hardly lower. The method for producin...  
WO/2012/110706A1
The invention relates to a method for producing cheese, comprising the steps of: providing a milk raw material, subjecting the milk raw material to microfiltration and pre-acidification to produce an acidified casein concentrate, where t...  
WO/2012/091562A1
Described is a method of making cheese wherein a cheese intermediate is subjected to a high isostatic pressure (HP) treatment. The cheese intermediate is preferably concentrated milk or curd. As a result, a cheese can be obtained having ...  
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/2012/072669A1
A process for producing a sweetened cheese product having a dry extract of between 30% and 60% and comprising at least one cereal. The invention relates to a process for producing a sweetened milk product having a dry extract of between ...  
WO/2012/074420A1
The invention claimed is the method of production of curd, which is a protein product designed both for instant use and for further processing by food industry. This technology can be applied in large dairy plants as well as in small pro...  
WO/2012/069546A1
A method for making a milk product (e.g. a yogurt) comprising adding an effective amount of an N-linked glycosidase and/or an O-linked glycosidase to milk.  
WO/2012/070599A1
Disclosed are: a cheese, said cheese retaining the shape of cheese even after retort sterilization, melting to give a mild and soft texture when heated before serving, and showing good stringiness; and a retort pouch pasta sauce using th...  
WO/2012/060723A1
A process for preparing a grindable cheese having 30-45% moisture, at least 0.5% whey protein and more than 10% fat in dry matter is provided. It involves (a) filtering milk through a membrane to remove 30% to 90% of the water and prefer...  
WO/2012/046716A1
The present invention relates to a method for the continuous production of cheese, whereby a cheese is continuously produced by continuously feeding a starting milk material to a production line and then processing the same while transfe...  
WO/2012/048334A3
This invention relates to novel enzymes and novel methods for producing the same. More specifically this invention relates to a variety of fungal enzymes. Nucleic acid molecules encoding such enzymes, compositions, recombinant and geneti...  
WO/2012/046086A1
Method for extending the shelf-life of a foodstuff Methods of extending the shelf-life of a foodstuff and/or for preventing or reducing microbial (e.g. bacterial) growth on said foodstuff are provided. The methods comprise coating the fo...  
WO/2012/048334A2
This invention relates to novel enzymes and novel methods for producing the same. More specifically this invention relates to a variety of fungal enzymes. Nucleic acid molecules encoding such enzymes, compositions, recombinant and geneti...  
WO/2012/038513A8
The invention relates to a method for producing a foodstuff or a foodstuff preparation, in which at least one liquid and/or viscous composition comprising at least one ingredient of milk origin is mixed with at least one stabilizing agen...  
WO/2012/038513A1
The invention relates to a method for producing a foodstuff or a foodstuff preparation, in which at least one liquid and/or viscous composition comprising at least one ingredient of milk origin is mixed with at least one stabilizing agen...  
WO/2012/034218A2
Partially dehydrated cheese products that may be consumed as a puffed cheese snack, and that may be stored for extended periods of time prior to consumption or reconstitution are provided, as are methods for making the same. Precursor ch...  
WO/2012/034218A3
Partially dehydrated cheese products that may be consumed as a puffed cheese snack, and that may be stored for extended periods of time prior to consumption or reconstitution are provided, as are methods for making the same. Precursor ch...  
WO/2012/029866A1
The object of the present invention is to offer a process for producing cheese without the need for fermentation and ripening, enabling production in a short time, while also producing cheese having a similar flavour and texture to chees...  
WO/2012/029713A1
Provided are: cheeses having excellent storage stability; and a method for producing the cheeses. Starting material cheeses are brought into contact with a glycerol solution, so that the water activity thereof is within the range of 0.30...  
WO/2012/025313A1
The invention relates to a device for producing processed cheese portions, comprising a plurality of modules that are arranged successively in the direction of production, in which the processed cheese is formed into a band, cooled, and ...  
WO/2012/025307A1
The invention relates to a method and device for introducing a visible ingredient (7, 12) into the surface of a food present as a flowable composition, in particular a hot cheese melt (1), wherein the flowable composition of the food wit...  
WO/2012/026351A1
This cheese forming device (3) forms sheet cheese (52) while cooling molten cheese (51) supplied from a molten cheese supply device (2). The cheese forming device (3) is provided with cooling belts (11, 12) and a mold release agent misti...  
WO/2012/023863A1
The invention provides methods for preparing processed cheese having reduced sodium content, while retaining desirable organoleptic characteristics, processability, food safety attributes and functional characteristics normally associate...  
WO/2012/015036A1
Provided are a variety of processed cheese having excellent storage stability at room temperature and excellent texture, and a production method thereof. A method whereby, after the addition of glycerine, a variety of processed cheese is...  
WO/2012/010541A1
The invention relates to a food preparation which comprises a processed cheese formulation as a carrier component, wherein the processed cheese formulation contains at least 2 wt % of whey proteins present predominantly in denatured form...  
WO/2012/010179A1
The present invention relates to a kind of Mesh called "Sweet Mesh ". It is free of salt and pepper except what is used in the ferment which is used in its manufacture. It is produced in three stages; producing Mesh of the country in new...  
WO/2011/161410A1
A food bar has a first end and a second end, and a length defined from the first end to the second end. The food bar comprises a plurality of strands of foodstuff, and at least one strand extends from the first end to the second end. In ...  
WO/2011/157909A1
A method for producing a blue mould cheese from milk, and in particular pasteurized milk, in which (i) the milk is subjected to an ultrafiltration process which separates the milk into an aqueous permeate and a retentate, until a retenta...  
WO/2011/144786A1
The invention relates to a polyphenol-enriched dairy product having a wine aroma, made from milk, rennet, lactic starters and salt, characterised in that it comprises at least: polyphenols originating from the extraction of grape marc, a...  
WO/2011/146916A3
The present disclosure relates to methods and compositions for preparing cheese products with exopolysaccharide (EPS). In particular, an EPS-producing culture is deactivated either before or shortly after combination of the EPS-fortified...  
WO/2011/140649A1
The present invention is directed to processes, combinations, uses and biomass comprising a combination of yeasts and bacterial strains, for the production of consumable biomass from substrates comprising a simple sugar. More particularl...  
WO/2011/142684A3
The invention refers to a cheese type food product and the method of production. The product, according to the invention, has a content of 61,32% water, 1,5% fats, 39 % proteins, 7,67 % sodium chloride, 41, 58 % fat in dry substance, a p...  
WO/2011/122113A1
Disclosed are a heat-tolerant cheese-like food, which shows a characteristic stringiness, similar to the texture of a stringy natural cheese in a heat-melted state, even after cooling down, and shows no change in appearance or shape afte...  
WO/2011/121239A1
The present invention relates to a coating wax for a food product, comprising at least one block copolymer composed of at least one block of polymer (A) resulting from the polymerization of at least two, identical or different, monomers ...  
WO/2011/121447A2
A method for analyzing engineered nanoparticles (ENP) in a substrate comprising: (a1) a noninvasive screening technique, (a) measuring the particle size distribution of the ENP; (b) quantifying the ENP in the substrate and (c) identifyin...  
WO/2011/121447A3
A method for analyzing engineered nanoparticles (ENP) in a substrate comprising: (a') a noninvasive screening technique, (a) measuring the particle size distribution of the ENP; (b) quantifying the ENP in the substrate and (c) identifyin...  
WO/2011/115185A1
Disclosed is a novel processed cheese that has almost no viscoelasticity, has the property of being easily crumbled to form particles, and has a light mouthfeel, melting well in the mouth. Further disclosed is a method for producing same...  
WO/2011/110926A1
The present invention relates to a food product comprising probiotic bacteria coated with a coating of vegetable origin In particular, the present invention relates to a dairy product selected from among milk, cheese, butter, margarine, ...  
WO/2011/110184A1
The present invention pertains to a method for producing a reticulate dairy based product, comprising subjecting a dairy based product to an extrusion to obtain multiple individual threads of the dairy based product and structuring said ...  
WO/2011/111020A1
The present invention provides an improved Streptococcus thermophilus. The invention is based on the surprising finding that a putative lantibiotic operon in Streptococcus thermophilus is required for community formation. The operon is a...  
WO/2011/087086A1
Provided is a cheese, which can be easily crushed in the mouth and yet shows a less sticky texture in the mouth, prepared by crushing a hard-type natural cheese that is hard to eat (for example, extra-hard cheese, hard cheese, semi-hard ...  
WO/2011/087050A1
Provided are a production method, whereby a cheese-containing food allowing consumers to easily enjoy the texture of natural cheese and so on can be produced, and the cheese-containing food produced by said method. The production method ...  

Matches 251 - 300 out of 4,479