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Patent Searching and Data


Matches 401 - 450 out of 4,541

Document Document Title
WO/2009/061571A1
Methods of making a powdered dairy composition are disclosed. The methods may include the steps of adding a sequestrant for calcium and rennet to a milk composition to make treated milk, and forming the treated milk into a milk powder. P...  
WO/2009/056680A1
The invention relates to a soft, semi-soft, semi-hard, or hard cheese that contains a butter oil fraction, and to a method for its manufacture. By means of the butter oil fraction, it is possible to adjust the hardness of the cheese.  
WO/2009/056331A1
This invention relates to heat-expanded synthetic cheese products, heat-expandable precursors for forming same, the preparation of the precursor and the cheese products, and the use of a sugar alcohol for improving the organoleptic prope...  
WO/2009/053627A3
The invention relates to the use of at least one anionic emulsifier, in particular a monoglyceride esterified with an organic acid or an ester of a lactic acid esterified with fatty acids, in the preparation of a processed cheese product...  
WO/2009/053627A2
The invention relates to the use of at least one anionic emulsifier, in particular a monoglyceride esterified with an organic acid or an ester of a lactic acid esterified with fatty acids, in the preparation of a processed cheese product...  
WO/2009/048093A1
[PROBLEMS] To provide process cheese products which have little stickiness, are crisp and easily meltable in mouth and show light texture; and a method of producing the same. [MEANS FOR SOLVING PROBLEMS] Novel process cheese products can...  
WO/2009/047332A3
The present invention relates to a process for preparing foil-ripened cheese comprising (i) introducing cheese after brining into a cheese-aging packaging containing an opening for receiving cheese, (ii) closing the packaging, and (iii) ...  
WO/2009/047332A2
The present invention relates to a process for preparing foil-ripened cheese comprising (i) introducing cheese after brining into a cheese-aging packaging containing an opening for receiving cheese, (ii) closing the packaging, and (iii) ...  
WO/2009/041210A1
[PROBLEMS] To provide a method of producing a natural cheese whereby the maturation time and the flavor (in particular, the body taste) can be efficiently controlled or adjusted by a simple procedure. [MEANS FOR SOLVING PROBLEMS] In the ...  
WO/2009/033508A3
A solid composition comprising a cationic surfactant, such as the ethyl ester of the lauramide of the arginine monohydrochloride (LAE) and a polyene fungicide such as natamycin is provided. The solid composition is the basis for providin...  
WO/2009/033508A2
A solid composition comprising a cationic surfactant, such as the ethyl ester of the lauramide of the arginine monohydrochloride (LAE) and a polyene fungicide such as natamycin is provided. The solid composition is the basis for providin...  
WO/2009/024736A1
A lipid acyltransferase is described. The lipid acyltransferase comprises the amino acid sequence shown as SEQ ID No. 90, or an amino acid sequence which has 95% or more identity with SEQ ID No. 90.  
WO/2009/024862A3
The use of a lipid acyltransferase in the manufacture of UHT milk for improving the stability, particularly the long term stability, and/or improving the perceptible sensory difference and/or improving smell and/or taste and/or for reduc...  
WO/2009/024862A2
The use of a lipid acyltransferase in the manufacture of UHT milk for improving the stability, particularly the long term stability, and/or improving the perceptible sensory difference and/or improving smell and/or taste and/or for reduc...  
WO/2009/020407A3
The present invention is directed at reducing the spread of infectious pathogens between animals during automated milking operations. A claw bowl assembly (200, 250), comprising a milking claw (204, 254) and claw bowl (202, 252), contain...  
WO/2009/012889A1
The present invention relates to fermented dairy products having a reduced protein content containing a stabiliser comprising carboxy methylcellulos starch and a galactomannan.  
WO/2009/010547A1
The present invention provides an aqueous antifungal composition comprising a polyene antifungal compound and a thickening agent. The composition can be used in the protection against the development of fungi on food, feed and agricultur...  
WO/2009/007398A1
The present invention relates to a food product, e.g. cheese, which containsan aldobionic acid (such as lactobionic acid) or a salt thereof, and a method for preparing such a food product by injection of the aldobionic acid.  
WO/2009/004566A2
The invention relates to sour whey powders enriched in calcium containing bioavailable calcium partly originating from milk, and partly processed together with milk components that maintain and improve some properties of the foodstuffs, ...  
WO/2009/004566A3
The invention relates to sour whey powders enriched in calcium containing bioavailable calcium partly originating from milk, and partly processed together with milk components that maintain and improve some properties of the foodstuffs, ...  
WO/2009/005351A1
The present invention provides a vegetable fat blend that can suitably be used to replace milk fat in processed food products or to prepare imitation dairy products. The vegetable fat blend according to the present invention is character...  
WO/2008/155605A3
A pasta filata making process with (A) Better recuperation of solids (B) Better moisture control and (C) Larger window of cheese performance, in terms of target functionalities such as melt, stretch, oiling off, blistering. This is done ...  
WO/2008/157297A1
Packaging materials comprising a sealant film having at least a skin layer comprising LDPE, a core layer comprising LDPE, MDPE, HDPE, or a blend of any two or all three of these, and a sealant layer comprising EVA copolymer are disclosed...  
WO/2008/151820A1
The present invention relates to a method of making cheese comprising the following steps: supplying water, fat and powders containing whey protein and lactose-reduced dairy protein concentrates into a solid-liquid mixer, emulsifying and...  
WO/2008/153387A1
The present invention relates to a method for producing cheese. The method involves very small quantities of milk ranging between 0.1 ml and 160 ml, and is particularly useful in high - throughput cheese making applications. Cheese is pr...  
WO/2008/152172A1
The invention consists in mixing thirty eight per cent of milk with twenty nine per cent of liquid cream plus eight point seven per cent of sugar in a heated container, stirring to avoid sticking. The remaining twenty per cent of milk, e...  
WO/2008/152472A1
The invention relates to a composition based on grated cheese with functional activity, with the addition of prebiotic fibers, a process for the preparation of said grated cheese with functional activity and uses thereof for the preparat...  
WO/2008/152206A1
The present invention relates to a method of improving the safety, the quality and the durability of foodstuffs and raw materials which are used in the production of foodstuffs, and to a foodstuff or a foodstuff raw material. A foodstuff...  
WO/2008/148820A1
The present invention concerns a method for manufacturing cheese with a final targeted mass value, characterised in that the cheese mass loss is controlled during its ripening, and in that said method comprises the steps of (i) determini...  
WO/2008/148895A1
A process for preparing a natural low fat cheese having 3% or less fat by weight is disclosed. The invention also relates to a natural low fat cheese having 3% or less fat by weight prepared by the process. The resultant cheese does not ...  
WO/2008/143224A1
In preparing a lactic acid bacterial starter, the acid-producing activity of the starter can be enhanced and the lactic acid bacterial count can be increased by adding a growth promoter such as yeast extract to the liquid culture medium ...  
WO/2008/135063A1
The invention relates to a method for producing a seasoning transfer film (1) wherein a carrier film (11) made of edible material is transferred from a dry, non-sticky condition into a temporary, sticky surface condition, the sticky cond...  
WO/2008/136085A1
By treating cheese or cheese curd with an acid to thereby reduce the calcium content and then drying, the drying period can be largely shortened in the course of producing cheese and, moreover, it becomes possible to obtain a dry cheese ...  
WO/2008/129143A1
The invention relates to a packagaing comprising a rigid flat base (14) carrying the product and an outer bell (16), in addition to a gas-permeable and steam-permeable cover (40) consisting of a flexible material and at least partially c...  
WO/2008/131016A8
The present invention provides compositions and methods for preparing cheese with low fat content and with improved texture, color and baking properties. The compositions and methods of the invention include acidification of the cheese b...  
WO/2008/128959A1
The present invention relates to a method for making cheese of the continental type or the cheddar type, especially reduced-fat or low-fat cheese.  
WO/2008/131016A1
The present invention provides compositions and methods for preparing cheese with low fat content and with improved texture, color and baking properties. The compositions and methods of the invention include acidification of the cheese b...  
WO/2008/122094A1
The invention relates to the processing of cheese, and in particular to a method of liquefying cheese to produce a low viscosity product with enhanced handling properties. The invention also relates to various cheese products prepared fr...  
WO/2008/119731A1
The present invention concerns a process for producing a chilled dessert item containing a crunchy composition arranged in superimposed layers in its mass, comprising the following steps: a helical ribbon of milk, cereal-based, vegetable...  
WO/2008/120776A1
[PROBLEMS] To provide a process cheese product, which has a smooth texture, is highly meltable in mouth, scarcely sticks to the teeth or the inside of the oral cavity and has an improved novel texture, and a method of producing the same....  
WO/2008/114442A1
It is intended to provide a process by which the steps of portion-cutting and individual packing can be industrially conduced as quickly as possible after adding a flavor such as pepper between curds; and a portion-cut product of a soft ...  
WO/2008/113877A1
The invention relates to a method for substituting saturated milk fats with unsaturated fats, mainly from olive oil. The invention is suitable for use in all types of curd and cheese production. The invention can be used to obtain very h...  
WO/2008/110550A1
The present invention relates to a cheese coating comprises an inner coating layer which contains a fat and melts upon e.g.heat treatment and which is situated between the cheese portion and an outer coatinglayer comprising a plastic pol...  
WO/2008/108298A1
Disclosed is an agent for reducing visceral fat, which comprises a cell of a lactic acid bacterium, particularly a lactic acid bacterium belonging to the genus Lactobacillus or Lactococcus and/or a culture of the cell as an active ingred...  
WO2007083021A9
Composition for flavouring dairy products, in particular cheeses, comprising at least one combination of microorganisms, wherein said combination comprises at least one microorganism of lytic type and at least one ripening agent, flavour...  
WO/2008/108473A1
In a pasta filata cheese such as mozzarella cheese, the content of tungstic-acid-soluble nitrogen is adjusted to a predetermined value. In a method for producing a pasta filata cheese, an aged cheese and/or an enzymatically processed che...  
WO/2008/108416A1
Disclosed is a high-fat cheese which has a water content of 35% or less, a pH value of 5.0 or higher, a milk fat content of 60% or more relative to the solid content and a stress at break of 500 gf or less at 10°C, and which can be prod...  
WO/2008/104820A1
The object of the invention is a process for preparing a functional dairy dessert characterized in that cooked cereal grist prepared with fermented milk is added to fresh fermented cheese, and if desired, the obtained mass is coated.  
WO/2008/098973A1
The present invention relates to methods for coagulating bovine milkand making cheese using a coagulant substantially identical to a chymosin originating from an animal of the Tylopoda suborder.  
WO/2008/095495A1
A novel method for producing a natural cheese is described. The present method utilizes a combination of heating, mechanical processing and pH changes to produce a natural cheese.  

Matches 401 - 450 out of 4,541