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WO/2019/202003A2 |
The present invention provides a method of controlling growth of unwanted microorganisms by limiting their access to manganese. More specifically, the present invention provides a method of inhibiting or delaying growth of yeast and mold...
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WO/2019/197350A1 |
The present invention relates to a process for making a solid fatty preparation to be incorporated in a meat or cheese product or in a product for feeding animals, wherein said fatty preparation does not comprise fats with a plant origin...
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WO/2019/093984A4 |
The invention relates to a method for producing multi-layered cheese and an apparatus for the production of cheese according to this method, comprising the first blade (10) for cutting the cheese, a motion member (30) which provides move...
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WO/2019/103712A4 |
The invention is a production method of SUZME (UF white) cheese that comprises the process steps of continuously mixing the milk retentate and adding CaCl2, adding LAB (Lactic Acid Bacteria) starter culture to milk retentate and adding s...
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WO/2019/174001A1 |
Provided are Lactococcus lactis subsp. lactis CCFM1018, a fermented food thereof and an application thereof in preparing a drug. The bacteria is not only obviously superior to intestinal resident flora, such as escherichia coli and enter...
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WO/2019/174760A1 |
The invention relates to a method for providing a naturally ripened, cylindrically shaped cheese of the hard or semi-hard type, comprising the steps of: (i) forming a cylindrically shaped cheese from a curd by conventional means; (ii) ap...
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WO/2019/171788A1 |
The present invention addresses the problem of providing a food product improved in terms of off-flavor that occurs over time among milk-containing food products that contain a highly unsaturated fatty acid-containing oil/fat and have a ...
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WO/2019/093984A3 |
The invention relates to a method for producing multi-layered cheese and an apparatus for the production of cheese according to this method, comprising the first blade (10) for cutting the cheese, a motion member (30) which provides move...
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WO/2019/141692A1 |
The invention relates to a method for producing food products from a yoghurt, the method comprising a step of heating the yoghurt with microwaves at a frequency of between 915 and 2375 MHz and at a temperature of between 60°C and 65°C ...
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WO/2019/103712A3 |
The invention is a production method of SUZME (UF white) cheese that comprises the process steps of continuously mixing the milk retentate and adding CaCl2, adding LAB (Lactic Acid Bacteria) starter culture to milk retentate and adding s...
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WO/2019/142171A1 |
The object of the present invention is a mozzarella cheese obtained from a mixture of raw materials consisting of milk, rennet, salt and optionally lactic bacteria and having a high residual moisture content. Said mozzarella cheese can b...
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WO/2019/138131A1 |
Savoury filling compositions, in particular savoury cheese filling compositions, having excellent texture, taste, shelf life and bake and freeze/thaw stability are provided. The savoury filling compositions described herein are particula...
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WO/2019/137983A1 |
The present invention relates to a process for making low-moisture mozzarella cheese using recent developments in the technical knowledge about the interactions between cultures, coagulants and cheese technology to increase cheese yields...
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WO/2019/132585A1 |
The functional antimicrobial packaging material for maintaining freshness of soft cheese according to an embodiment of the present invention is manufactured by coating a coating mixture, prepared by adding an antimicrobial material to a ...
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WO/2019/129816A1 |
A method and system (100) for producing an aseptic food product, the method comprising mixing, in a mixer unit (1), ingredients (11-15) into a mixture (M) comprising: 20-35 wt% fat; 8-12 wt% milk protein; 0,5-3 wt% thickener; 0,5-2,5 wt%...
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WO/2019/132798A1 |
The invention relates to a method of producing a UF suzme white cheese, comprising the steps of adding the starter culture and calcium into the ultra-filtered milk retentate, filling the mixture into a container, keeping the container in...
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WO/2019/129545A1 |
A method and system for processing a fermented dairy product (DP), comprising feeding, in a product feed conduit (22), fermented dairy product (DP) to a separator (12), separating (204) the fermented dairy product (DP) into a heavy phase...
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WO/2019/133679A2 |
Non-dairy cheese analogs and/or semi-soft non-dairy analogs that are derived substantially from or wholly from non-animal sources and have, among other things, improved cohesiveness, compressibility characteristics and/or rupture charact...
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WO/2019/117621A1 |
The present application relates to a composition for producing a cream cheese filling for baked goods which contains cream cheese and sugars containing allulose; a cream cheese filling for baked goods including same and baked goods conta...
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WO/2019/110497A1 |
A process for the reduction of Maillard reaction (and thereby browning) in a food or feed product (preferably a dairy food product such as e.g. mozzarella cheese), wherein the process comprisescontacting the product with a cellobiose oxi...
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WO/2019/093466A1 |
The purpose of the present invention is to provide: a novel oil-and-fat composition usable as an oil-and-fat sensation imparting material that can impart an oil-and-fat sensation to food and drink at a more natural and moderate intensity...
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WO/2019/092632A1 |
A method and baking oven (1 ) for baking food products comprising cheese or constituted by cheese are described. The baking oven comprising a baking chamber (2), a conveyor belt (3) movable in a continuous way in the baking chamber for s...
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WO/2019/089992A1 |
Disclosed are methods for producing cheeses having the desirable properties of process cheese, using phospholipase enzyme(s), without the addition of emulsifying salts to produce such cheeses. The methods of the invention allow a cheese ...
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WO/2019/081577A1 |
The present invention relates to a composition suitable for preparing a dairy product comprising at least one starter culture and a Lactobacillus rhamnosus strain capable of imparting onto the dairy product an enhanced creamy flavor with...
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WO/2019/083115A1 |
The present invention relates to a pork cutlet with durian, perilla leaves, and cheese and a method for making the same and, more specifically, to a pork cutlet with durian, perilla leaves, and cheese, wherein durian is prepared into a p...
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WO/2019/068722A1 |
The present invention concerns a method for production of an alternative dairy product, using vegetable oil to substitute at least part of the dairy fat. Further, methods for producing an oil-dairy fat composite and an emulsion are discl...
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WO/2019/052682A1 |
The invention relates to a method for producing food and drugs with reduced allergen content and/or reduced bacteria content. According to said method, gaseous and/or solid carbon dioxide is left to act on the food or the drugs in a clos...
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WO/2019/054491A1 |
The present invention provides a food/drink item or preparation for improving tear secretion performance/tear stability, a water-soluble indigestible component having been added to the food/drink item or preparation. This food/drink item...
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WO/2019/048620A1 |
The invention relates to a method for preparing a food composition comprising dairy fat and casein, comprising subjecting a suspension of the oil-in-water type comprising dairy fat and micellar casein to a treatment wherein casein is coa...
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WO/2019/043085A1 |
The present invention relates to a method for producing a mesophilic fermented dairy product by fermenting a milk substrate with a mesophilic lactic acid bacterium starter culture comprising at least one Lactococcus lactis strain in the ...
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WO/2019/042881A1 |
Deposited Streptococcus thermophilus (ST) strains that e.g. are suitable to be used in an improved method for the manufacture of low browning mozzarella cheese.
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WO/2019/043115A1 |
The present invention relates to a process for producing a fermented milk product comprising the steps of: 1) adding a starter culture of lactic acid bacteria comprising at least one lactose-deficient Streptococcus thermophilus strain, w...
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WO/2019/013735A1 |
The invention relates to a method for producing soft cheeses in the form of capsules and can be used in the food industry, particularly the dairy industry, to obtain various types of encapsulated soft cheeses. The essence of the inventio...
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WO/2018/209291A1 |
A screen for a cheese blockformer is disclosed, the screen includes a metal sheet having a vertical orientation and a plurality of openings in the metal sheet. In certain examples, the openings each comprise a perforation. The screen can...
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WO/2018/200836A1 |
Disclosed herein is an anticaking agent for cheese, comprising one or more dairy ingredients; and one or more non-dairy ingredients; wherein the anticaking agent can be applied to divided cheese to prevent caking. Also disclosed are food...
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WO/2018/199054A1 |
The purpose of the present invention is to provide a method for manufacturing a process cheese that has excellent shape retention properties and good texture even though a natural cheese is partially substituted by another food material ...
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WO/2018/185235A1 |
The present invention relates to a method, to a biodegradable film and to a package for cheese ripening or preservation, in particular for ripening hard or semi-hard cheese, preferably rind cheese. This method, thanks to the peculiar tra...
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WO/2018/167084A1 |
The invention relates to a method for producing a string of cheese, said method comprising supplying a cheese base, retexturing said cheese base so as to form a cheese paste, and extruding said cheese paste through a spinneret having a d...
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WO/2018/167229A1 |
The invention relates to a method (100) for producing a cheese spiral, comprising the following steps: supplying (110) a cheese paste; extruding (120) the cheese paste so as to form a string of cheese; and winding (170) the string of che...
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WO/2018/159930A1 |
The present invention provides a method for producing a cube-type frozen cheese food, the method comprising the steps of: mixing sugar and corn starch with cream cheese, and producing a cheese base through steaming or scalding; mixing st...
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WO/2018/151197A1 |
The present invention provides a formulation for cheese modification, the formulation comprising transglutaminase and protease derived from filamentous fungi.
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WO/2018/070963A4 |
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/2018/139467A1 |
The purpose of the present invention is to provide a method whereby the vitamin D content of a moisture-containing food can be efficiently increased without externally adding vitamin D and without deteriorating the flavor. The present in...
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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/2018/070963A3 |
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/2018/098179A1 |
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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