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Patent Searching and Data


Matches 401 - 450 out of 4,479

Document Document Title
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.  
WO/2008/096185A1
The invention relates to a method for manufacturing a curd dessert, during which a curd body (10) is produced by extrusion and cutting, and said curd body is coated with a coating material. The method is characterised by carrying out sai...  
WO/2008/092552A1
Sterile oil-in-water emulsion containing a water phase, one or more fat soluble ingredient(s) and one or more emulsifiers selected from the group of caseinates.  
WO/2008/087732A1
A portion type soft cheese containing a flavoring substance and being surface-treated with a mold that is subjected to heat sterilization after the maturation, characterized in that the flavoring substance has been added before cutting i...  
WO/2008/084289A1
The present invention relates to a method, called Mofinazione process, for preparing a milk intended for milk-dairy applications, the milk obtained with said method and the uses thereof. Said method includes an opportune heat treatment o...  
WO/2008/079031A3
The invention relates to a calcium- and phosphate-depleted milk protein concentrate or isolate. This may be prepared by use of cation exchange together with one or more of anion exchange, ultrafiltration/diafiltration and electrodialysis...  
WO/2008/079031A2
The invention relates to a calcium- and phosphate-depleted milk protein concentrate or isolate. This may be prepared by use of cation exchange together with one or more of anion exchange, ultrafiltration/diafiltration and electrodialysis...  
WO/2008/074793A3
A method of producing curd or cheese from a milk composition comprising the following steps: - heat-treating the milk composition; - adding yeast extract to the heat-treated milk composition before or after the heat treatment; - coagulat...  
WO/2008/074600A1
The invention provides an edible composition comprising: • at least 35 wt. % of a transparent aqueous phase having a pH of less than 5.5, wherein the aqueous phase has a light transmission of at least 70% using a 1 cm cuvette at wavele...  
WO/2008/074792A3
The present invention relates to a method of producing curd or cheese from a milk composition comprising the following steps: • adding to milk composition a protein hydrolysate, and/or a peptide and/or a mixture of peptides; • heat-t...  
WO/2008/074793A2
A method of producing curd or cheese from a milk composition comprising the following steps: - heat-treating the milk composition; - adding yeast extract to the heat-treated milk composition before or after the heat treatment; - coagulat...  
WO/2008/074770A1
The present invention relates to a method for preparing a dairy product with reduced sodium, wherein a yeast extract comprising at least 30% w/w 5'-ribonucleotides, on the basis of sodium chloride free dry matter, is added to a dairy com...  
WO/2008/074802A1
The invention relates to a method for producing cheese, wherein a gel-like curd/whey mixture is produced from dairy milk (skimmed milk/cream mixture) by coagulation, the curd/whey mixture is then cut in cheese processors, wherein the whe...  
WO/2008/074792A2
The present invention relates to a method of producing curd or cheese from a milk composition comprising the following steps: • adding to milk composition a protein hydrolysate, and/or a peptide and/or a mixture of peptides; • heat-t...  
WO/2008/070919A1
A method for manufacturing melt bodies for food articles such as bread rolls is disclosed. The method includes mixing one cheese component that is a flowable cheese with another food component such as a particulate bacon to form a homoge...  
WO/2008/064424A1
A method for modifying the resilience of a flexible layer having a predetermined footprint and to be formed from a predetermined amount of edible material is described. The method includes increasing the thickness of the flexible layer w...  
WO/2008/063084A1
The invention provides a novel process of making cheese including a quick and efficient coagulation step forming discrete form and uniform curd particles in an in-line continuous flow process, separation of the curd particles from the wh...  
WO/2008/058854A1
Many probiotic Bifidobacteriacea contains an active tetW that renders the cells resistant to tetracycline. This presents a theoretical risk of a horizontal transfer of functional antibiotic genes. The present invention relates to novel t...  
WO/2008/058352A1
This invention refers to a process and an apparatus wherein food such as cheese or sausage is sliced, stacked and protected from exposure to the environment by separating said slices with a continued, flexible and foldable flap.  
WO/2008/057013A1
The invention concerns a method and a system (2) for cheese waxing. The system (2) comprises a container (1) comprising an upper rim (3), a bottom part (4) and side walls (5) interconnecting the bottom part (4) and the upper rim. The con...  
WO/2008/052062A1
The present invention is directed to protein granule compositions as well as cheeses compositions containing the protein granule compositions. The protein granule composition is selected from the group consisting of a whey protein granul...  
WO/2008/047801A1
A process for producing a soft portioned cheese which contains a flavoring agent and has been rind-matured with a mold comprising: cutting a curd under maturation; inserting a food and/or a flavoring material between the curd pieces thus...  

Matches 401 - 450 out of 4,479