Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 301 - 350 out of 4,572

Document Document Title
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 ...  
WO/2011/087090A1
Disclosed are: a process which can produce a cheese containing a useful microorganism in a living state; and a cheese containing a useful microorganism, which is produced by the process. The process comprises milling a cheese, adding a u...  
WO/2011/078641A3
The invention relates to a device for producing cheese balls from spun paste, formed by: a feed channel for supplying a strip of spun paste; a guide hopper having a larger end that is connected to the feed channel and a smaller end that ...  
WO/2011/074968A1
Disclosed is a method of making a natural, hard or semi-hard cheese product on the basis of a fat emulsion stabilized by a denatured, non-coagulated whey protein. This enables, inter alia, the production of cheese on the basis of fats ha...  
WO/2011/070114A1
The present invention concerns the production of a milk-based alternative product, using edible oil to substitute at least part of the milk fat. in particular, the present invention concerns the production of a cheese alternative product...  
WO/2011/070811A1
Disclosed is a novel flavor-improving agent. Specifically disclosed is a flavor-improving agent which contains 3-methylbutanoic acid as an active ingredient.  
WO/2011/065501A1
Provided are a pasteurized natural cheese, in which lactic acid bacteria sustain a high viable cell count even after prolonged storage, and a method for producing the same. A pasteurized natural cheese, in which lactic acid bacteria surv...  
WO/2011/051531A3
Method for producing ewes' milk cheese with saffron, which comprises the steps of receiving and pre-treating the milk intended for the cheese, then curdling, moulding, pressing, sorting and maturing of the cheese, in which, prior to curd...  
WO/2011/039414A1
A method for manufacturing a ripened cheese and cheese-like product having a sodium content of at most 0.3% (w/w) and/or fat content of at most 30% (w/w), the method improving organoleptic properties by using a milk- and/or whey-based mi...  
WO/2011/040304A1
Disclosed is a method for producing a cheese-containing food, comprising a step (1) for heating a soft cheese-containing mixture, which contains 70-100 mass% of a soft cheese, with a Joule heater and a step (2) for stirring the heated so...  
WO/2011/033807A1
The properties such as texture of various foods and drinks can be improved. Disclosed is a material for improving properties of foods and drinks, the material comprising low-viscosity glucomannan which shows a viscosity, as a 3% aqueous ...  
WO/2011/030065A1
The invention relates to a method for producing a cheese product containing milk solids ≤50% and consisting of a mixture of melted cheese and at least one cereal, and to a cheese product that can be produced by said method. Said cheese...  
WO/2011/027443A1
To provide a pasteurized fresh cheese which has a smooth texture and a good taste, shows little water release, scarcely shows a lowering in pH or acidity and has a long best-before period, provided is a method for producing a pasteurized...  
WO/2011/018165A1
The invention relates to a method for producing a product, selected from the group consisting of foodstuff, feedstuff or pharmaceuticals, in particular a foodstuff, comprises processing at least one aqueous, liquid or viscous starting ma...  
WO/2011/018165A8
The invention relates to a method for producing a product, selected from the group consisting of foodstuff, feedstuff or pharmaceuticals, in particular a foodstuff, comprises processing at least one aqueous, liquid or viscous starting ma...  
WO/2011/015276A1
The invention relates to a method for producing a cheese or a cheese preparation. The invention furthermore relates to a cheese or a cheese preparation. The invention furthermore relates to a device for producing a cheese or a cheese pre...  
WO/2011/004012A3
A method for producing cottage cheese by using Streptococcus thermophilus bacteria.  
WO/2011/002736A1
A system for treating a food product with a mold inhibitor via spray application in suspended form includes a conveyor for moving the food product as well as at least one upper spray nozzle above the conveyor and at least one lower spray...  
WO/2010/139333A1
The invention relates to a method for treatment of milk which is to be used in the preparation of cheese, the method comprises adding a bacterial culture to the milk. It further relates to the resulting milk, and to the milk's use in a c...  
WO/2010/139765A3
The present invention relates to a process for manufacturing fermented dairy products, in particular stirred milk products. The invention concerns a process for the manufacture of a fermented dairy product without any cooling step for st...  
WO/2010/140905A1
The invention provides a method for preparing processed cheese without emulsifying salts, comprising: (a) providing a dairy liquid composition or a gelled dairy composition or both, comprising casein, at least part of which has a proport...  

Matches 301 - 350 out of 4,572