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Patent Searching and Data


Matches 1 - 50 out of 4,479

Document Document Title
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...  
WO/2017/198829A1
Variants of chymosin with improved milk clotting properties.  
WO/2017/198810A1
Variants of chymosin with improved milk clotting properties.  
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...  
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...  
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...  
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...  
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.  
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...  
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.  
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...  
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.  
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...  
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...  
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 ...  
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...  
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...  
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...  
WO/2017/112873A1
The invention concerns a sweetened dairy product comprising a dairy material, at least one steviol glycoside, and a lactase enzyme.  
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...  
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...  
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...  
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 ...  
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...  
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...  
WO/2017/089613A1
The present invention relates to liquid Rhizomucor miehei compositions having improved microbiological stability and enzymatic stability.  
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...  
WO/2017/078530A1
The present invention is directed to a method for decreasing the lag time in a fermentation of a culture medium to prepare a target substance, wherein the target substance is not yogurt and wherein the fermentation results in formation o...  
WO/2017/072433A1
The process for producing cheese from skimmed milk comprises: - a step of preparing a milk, referred to as concentrated milk, said preparation step comprising: • when the milk is in liquid form, a step of concentrating the skimmed milk...  
WO/2017/057718A1
The present invention provides a food and drink product in which a combination of two or more types of poorly digestible compounds are mixed. The present invention also provides a colonic-hydrogen-gas-producing agent containing a combina...  
WO/2017/037092A1
Variants of chymosin with improved α S1-casein cleavage and C/P properties.  
WO/2017/032817A1
The present invention pertains to a stabiliser-free cottage cheese, a thickened, stabiliser-free dairy liquid which is suitable as dressing for the cottage cheese and to methods of producing both the thickened dairy liquid and the cottag...  
WO/2017/026481A1
The present invention pertains to a method for manufacturing a flavorsome fermented diary product including (A) a step for heat-sterilizing a raw material, (B) a step for inoculating a lactic acid bacteria starter containing lactic acid ...  
WO/2017/021851A1
A method for producing a food product based on vinegar cream and cheese cream, comprises the steps of providing at least one vinegar cream and at least one cheese cream, mixing at least one vinegar cream with at least one cheese cream in...  
WO/2017/012953A1
The present invention concerns a method for manufacturing brine-salted cheese with a homogeneous salt distribution and/or organic acid distribution and/or eyes distribution and/or texture on one axis of said cheese, wherein the method co...  
WO/2017/014656A1
The object of the present invention is a method to produce cheese chips, consisting in that cut cheese slices are frozen and then raised by means of rapid water evaporation due to the application of microwave and vacuum drying, character...  
WO/2017/006926A1
Provided is a novel dairy product that has a certain hardness and a good flavor. The dairy product contains a casein-containing starting material derived from milk and a protein comprising an amino acid sequence that has a 90% or higher ...  
WO/2017/007211A1
The present invention relates to a home cheese maker, in which fermented yogurt, which is produced by fermenting milk, is placed in a container, compressed, and then is allowed to remain in the container, and as continuous pressured is a...  
WO/2017/007711A1
The present disclosure provides a novel spiral wound membrane leaf packet with a unique substantially non-permeable polymeric resin folding area that has desirable physical and chemical resistance to strong cleaning conditions in industr...  
WO/2017/005601A1
A method for producing a lactic acid bacteria fermented milk product comprising fermenting milk with both inoculated lactic acid bacteria (LAB) and inoculated Bacillus bacteria.  
WO/2017/006140A1
The invention relates to a method for producing dairy products with the addition of plant, fruit and vegetable extracts. The method comprises the steps of pasteurization, addition of an extract of one or more fruits, plants and vegetable...  
WO/2017/005631A1
The present invention relates to a method and compositions for producing continental cheese in a non-wash process.  
WO/2017/001502A1
The present invention relates to novel compositions for coating food products, made of shellac, solvent, emulsifier such as polysorbate and optionally water with a content of less than 8 wt.%, and to the uses thereof for coating food pro...  
WO/2016/193292A1
The present invention relates to a food product which food product is frozen and thawed before consumption comprising AFP19 as well as to methods for preparing such a food product by incorporating AFP19. The invention further describes p...  
WO/2016/190740A1
The invention relates to an improved method for coating a cheese, wherein a coating composition comprising lactic acid polymer, is applied to a surface of the cheese, wherein the coating composition (i) does not comprise an addedsource o...  
WO/2016/190741A1
The invention relates to an improved method for coating a cheese, wherein a coating composition comprising polylactic acid having a number-averaged molecular weight (M n) of at most 50000 g/mol, is applied to a surface of the cheese. The...  
WO/2016/184856A1
New cheese-based food preparations are described, with or without melting salts, realized with the aid of a particular formulation based on pea starch and vegetable fibers. Further, a process for thereof preparation is described. Such pr...  
WO/2016/181830A1
 The present invention addresses the problem of providing natural cheese having good storage stability, that remains fresh without the need for an especially aseptic environment, and that has a reduced risk of contamination by micro-or...  
WO/2016/181311A1
A cheese product comprises soft cheese encapsulated in a tubular vegetable casing. The cheese product can be manufactured by pumping cheese into a tubular casing, or forming the casing in-situ by coating the outside of a rope of cheese p...  
WO/2016/172100A1
According to embodiments, dry powdered compositions which may be reconstituted to provide a cheese product include at least one cheese component and a color blend. In some embodiments, the color blend includes from about 49.7% to about 8...  

Matches 1 - 50 out of 4,479