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WO/2018/122595A1 |
The present invention relates to a method for the manufacture of a cream cheese, the method comprising: (i) providing a first dairy liquid; (ii) fermenting the first dairy liquid to form a first acidified dairy liquid; (iii) providing a ...
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WO/2018/115594A1 |
The present invention relates to a heat stable milk protein product. Particularly, the invention relates to a heat stable milk protein product which can be used as a meat substitute that can be heated by microwaves, fried or grilled. The...
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WO/2018/106728A1 |
Disclosed is a method for making cheese powder using freeze-dried cheese, the method eliminating the need for added emulsifying salts. Also disclosed are products made by the method.
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WO/2018/096297A1 |
The present invention concerns the use of a composition containing a hydroxypropyl phosphate crosslinked starch and a white dextrin for producing fresh milk products with a reduced fat content, characterised in that: - the hydroxypropyl ...
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WO/2018/098179A1 |
Disclosed herein is one or more food compositions comprising at least one edible ingredient and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch. Also disclosed herein is ...
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WO/2018/098180A1 |
Disclosed herein is one or more food compositions comprising at least one edible ingredient and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy ta...
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WO/2018/087792A1 |
The present invention relates to a cheese processing and preservation system, comprising a series of stages in which residues, pieces, crumbs and slivers of cheese are grated, rendering the material homogeneous and uniform; the said prod...
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WO/2018/083224A1 |
A process of forming a reaction flavour solid composition, the process comprises the step of heating an aqueous slurry containing reaction flavour precursor compounds to form a reaction flavour, and concomitantly drying the slurry using ...
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WO/2018/076021A1 |
Disclosed is a method for producing cheese products having the desirable properties of process cheese without the use of all or part of the emulsifying salts normally used to produce a process cheese.
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WO/2018/073178A1 |
A hopper (12) is closed at its lower end by scraper means (40a, 40b) which are provided with two opposite edges (42a, 42b) that laterally delimit an elongated discharge opening (43), a motorized rotating shaft (32) extends parallel to th...
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WO/2018/070963A3 |
The invention relates to a production method of small portion of feta cheese and ultra-filtered cheese (20-50 grams) which ripens in a container to be presented to the consumer completely without being touched by human hands.
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WO/2018/065647A1 |
The invention relates to a dairy preparation comprising, as ingredients, water, low-fat dairy derivatives and a coagulant, wherein the low-fat dairy derivatives comprise between 0% and 10% fat, and the proportions of the ingredients of t...
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WO/2018/056424A1 |
A method for producing fermented milk, said method comprising inoculating a starting milk material or a milk product with a starter which is at least one member selected from the group consisting of a koji mold and a yeast and then ferme...
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WO/2018/055586A1 |
Fresh pasta filata cheese with a fat content equal to or lower than 0.5% w/w comprising a curd of fully skimmed milk and at least one vegetable oil and production process thereof.
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WO/2018/056427A1 |
Provided is a method for producing fermented milk, entailing inoculating raw milk or a milk product with one or more starter cultures selected from a group consisting of fermentation starters and yeast, and subsequently fermenting the ra...
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WO/2018/056425A1 |
This method for producing fermented milk entails adding sugar to raw milk or a milk product, and after inoculation with one or more types of starter cultures selected from a group consisting of fermentation starters and yeast, fermenting...
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WO/2018/045124A1 |
Heating the natural cheese to cause at least one of modification of the structural chemistry of the proteins, completely or partially denaturing proteins, and inactivating proteolytic enzymes, lipolytic enzymes, and microbial organisms w...
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WO/2018/043802A1 |
According to the disclosed dried cheese preparation method and a dried cheese prepared by the dried cheese preparation method, dried cheese is prepared by irradiating natural cheese and processed cheese with microwaves in a vacuum state ...
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WO/2018/029222A1 |
The invention pertains to a process for simultaneous producing an infant formula product and an acidic dairy product from defatted animal milk, comprising (a) processing the milk into a casein stream, a whey protein stream and a lactose ...
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WO/2018/029216A1 |
The invention pertains to a process for simultaneous producing an infant formula product and a dairy product from defatted animal milk, comprising (a) processing the milk into a casein stream, a whey protein stream and a lactose stream b...
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WO/2018/028764A1 |
The invention pertains to a process for simultaneous producing an infant formula product and an acidic dairy product from defatted animal milk, comprising (a) processing the milk into a casein stream, a whey protein stream and a lactose ...
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WO/2018/028765A1 |
The invention pertains to a process for simultaneous producing an infant formula product and a dairy product from defatted animal milk, comprising (a) processing the milk into a casein stream, a whey protein stream and a lactose stream b...
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WO/2018/022686A1 |
Embodiments may include a method of making a cheese shape. The method may include providing a cheese-shaping system. The cheese-shaping system may include at least a first chilled roller belt. The method may also include supplying a chee...
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WO/2018/002139A1 |
A method for the manufacture of a whipped cream composition is disclosed. It comprises the steps of: providing a heat-treated acidified milk-based ingredient; mixing said ingredient with a cream component, to obtain a cream composition c...
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WO/2017/198829A1 |
Variants of chymosin with improved milk clotting properties.
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WO/2017/198810A1 |
Variants of chymosin with improved milk clotting properties.
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WO/2017/199897A1 |
[Problem] Low-salt processed foods or drinks frequently taste like something is missing because of the less salty taste thereof. Although salt substitutes and flavoring agents are often used to offer a sense of satisfaction, these additi...
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WO/2017/194745A1 |
The present invention concerns the field of processed cheese compositions, and, more particularly, relates to reduced salt processed cheese compositions. The present invention derives from the surprising finding that potassium lactate ca...
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WO/2017/183968A1 |
The invention pertains to whey-bound fresh cheese such as cream cheese, and the stabilization thereof using granular starch and an amylomaltase- treated starch and/or an emulsifier, and to methods of making such fresh cheeses. Whey-bound...
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WO/2017/178518A1 |
The present invention relates to a novel Lactobacillus strain that is not attacked by common phages and a novel Lactobacillus strain with improved cell count stability, its use in the manufacture of fermented milk-based products, and nov...
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WO/2017/176986A1 |
A smoked block of cheese is prepared by exposing the curds to smoke. The smoked block of cheese is evenly smoked and obtained in a shorter period of the time than is required to evenly smoke an entire block of cheese.
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WO/2017/174825A1 |
The invention proposes a method of manufacturing a flavoured cheese, comprising a step a) of manufacturing the cheese, characterized in that it comprises, after this step of manufacturing the cheese, the following steps, in this order: b...
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WO/2017/167660A1 |
The invention relates to the use of a Streptococcus thermophilus strain with a deficiency in glucose metabolism for improving growth of a Lactobacillus strain in a process for producing a fermented milk product.
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WO/2017/167581A1 |
The present invention relates to a process for preparing a liquid cheese composition comprising a blue cheese, a fresh cheese and a vegetable oil, wherein the liquid cheese composition does not comprise a food additive added beyond the f...
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WO/2017/157430A1 |
The present invention relates to the field of microbiology, specifically the field of production of a dairy food product using fermentation and the field of gene transfer by conjugation.
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WO/2017/141259A1 |
A process for enhancing the recovery of paneer from milk comprising: i) collection of milk, ii) heat treatment for pasteurization and denaturing whey proteins, iii) collecting product obtained from (ii) above in a mixing tank for desired...
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WO/2017/137049A1 |
The present invention relates to a method for producing cheese in a container as well as a delyed penetration membrane for use in such a method. The method relates to producing acidified cheeses from milk preferably by use of ultra filtr...
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WO/2017/136156A1 |
The invention relates to a method for preparing a partially cooked cheese product, as well as the partially cooked cheese product itself. The method appears applies specific times and temperatures to produce a pliable, carbohydrate free ...
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WO/2017/117481A1 |
In one form, a process recipe cheese product composition is provided with improved melt and improved firmness as well as a method of manufacturing the same. The process recipe cheese product composition includes vegetable oil, corn-deriv...
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WO/2017/112876A1 |
The invention concerns a sweetened strained fermented dairy product comprising a dairy material, at least one steviol glycoside, at least one additive selected from a polysaccharide of fructose units and a salt. The product may further c...
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WO/2017/109466A1 |
Processes for making milk and milk-related products and uses thereof. The invention relates to processes for making milk products, especially an extended shelf-life protein enriched milk product having a fat content of less than 0.5% v/v...
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WO/2017/112873A1 |
The invention concerns a sweetened dairy product comprising a dairy material, at least one steviol glycoside, and a lactase enzyme.
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WO/2017/111621A1 |
The invention relates to the manufacture of a pasta filata cheese comprising a moisture content of at least about 55% by weight, a solids-non-fat content of up to about 45% by weight, the solids-non-fat comprising at least about 70% by w...
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WO/2017/109745A1 |
Process for preparing fresh mozzarella in preserving liquid, with the same qualitative characteristics as mozzarella obtained from fresh milk. This process is characterized in that it contemplates, as single dairy component, curds coming...
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WO/2017/112874A1 |
The invention concerns a sweetened dairy product comprising a fermented dairy composition, and a specific steviol glycoside composition comprising Rebaudioside B. The invention also concerns specific steviol glycoside compositions compri...
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WO/2017/103336A1 |
The invention relates to a method for producing an acidified milk product com- prising the steps of: providing a milk raw material; concentrating the milk raw material by membrane filtration to provide a filtration retentate; acidifying ...
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WO/2017/097890A1 |
A method for the manufacture of a packaged dairy product, specifically white cheese, comprises the steps of: introducing a dairy product substance into a container through an opening of the container, subsequently attaching a pe- riphera...
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WO/2017/090008A1 |
The method comprising of the step of foods dehydratation and the step of incorporation by a dehydrated food of at least one modifying substance by temporary immersion of the dehydrated food in a modifying liquid containing at least one m...
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WO/2017/089613A1 |
The present invention relates to liquid Rhizomucor miehei compositions having improved microbiological stability and enzymatic stability.
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WO/2017/084758A1 |
The present invention relates to a novel food flavouring preparation for being grated, having the following composition: 5 to 35 wt % of a low-fat or reduced-fat dairy or cheese raw material; 10 to 50 wt % of an animal or vegetable fat b...
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