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Patent Searching and Data


Matches 401 - 450 out of 4,580

Document Document Title
WO/2009/115546A1
A method of producing curd or cheese from a milk composition comprising the following steps: (1 ) heat-treating the milk composition; (2) treating the milk composition or a fraction thereof with a phospholipase; (3) adding protein hydrol...  
WO/2009/112778A1
The present invention relates to a milk-based dietetic composition comprising: - proteins in a proportion of from 4.5% to 15.0% by weight relative to the total weight of said dietetic composition, and - fats in a proportion of from 3.5% ...  
WO/2009/112753A1
Method of producing a cheese according to which: - a cheese curd is prepared; - from the cheese curd, an intermediate cheese paste is prepared; - a first treatment is carried out on the cheese paste at a temperature between 40°C and 90...  
WO/2009/111838A1
The present invention provides peptides and analogs and derivatives thereof having antimicrobial activity at least against Streptococcus uberis for the treatment of a range of infectious disease including mastitis, otitis externa, clostr...  
WO/2009/108074A1
A method for preparing a protein gel is provided. It comprises providing a dairy starting material comprising casein; adjusting the pH, if required, to a pre-selected point in the range 5.0-8.0; subjecting the material with the pre-selec...  
WO/2009/106575A1
The present invention relates to novel polynucleotide sequences comprising genes that encode novel lipolytic enzymes, as well asfunctional equivalents of the gene or the amino acid sequences with high homology thereto. The invention also...  
WO/2009/107662A1
In sample JM, the composition ratio of molten salts is optimized. In sample JE, the composition ratios of the molten salts and an emulsifier are optimized. Samples JM and JE are subjected to Joule heating. By this treatment, the heat-res...  
WO/2009/088283A1
The invention relates to a method for preparing cheese, in particular cheese prepared by means of acid or enzymatic curdling, and also to an apparatus for preparing cheese. The invention provides a method for the industrial preparation o...  
WO/2009/082229A2
Described is a composition of peptides resulting from heat-induced acidic hydrolysis or enzymatic hydrolysis of a protein selected from the group consisting of β-lactoglobulin-containing whey protein preparation, glycinin- containing so...  
WO/2009/080484A1
The present invention relates to a process for the preparation of fermented food wherein a carboxypeptidase preparation is used to obtain accelerated fungal growth.  
WO/2009/082229A9
Described is a composition of peptides resulting from heat-induced acidic hydrolysis or enzymatic hydrolysis of a protein selected from the group consisting of β-lactoglobulin-containing whey protein preparation, glycinin- containing so...  
WO/2009/082229A3
Described is a composition of peptides resulting from heat-induced acidic hydrolysis or enzymatic hydrolysis of a protein selected from the group consisting of β-lactoglobulin-containing whey protein preparation, glycinin- containing so...  
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...  

Matches 401 - 450 out of 4,580