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WO/2024/079587A1 |
The present invention relates to a machine (10) for producing mozzarella burrata cheese (BU) or similar stuffed cheeses, comprising: - a hopper (20) adapted to receive and contain dough (P) for forming mozzarella balls (M) to be used for...
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WO/2024/081672A1 |
A system and method for the production of a more nutritious pretzel and cheese-based snack food using real cheese, said method comprising of producing, grinding, and shaping pretzels to then be prepared with real cheeses for baking, cool...
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WO/2024/079248A1 |
The present invention relates to a composition for coating cheese, In particular, the present invention relates to a composition for coating cheese comprising a high amount of beeswax and one or more further compound selected from the gr...
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WO/2024/055014A2 |
A food grade taggant for an edible matrix may comprise a light triggered microtransponder comprising a monolithic integrated circuit. The monolithic integrated circuit may be enclosed within a passivation layer that forms a barrier with ...
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WO/2024/052341A1 |
The invention relates to a process for the preparation of at least one production batch of shaped foil-packaged rindless cheese products wherein each cheese mold is provided with a unique identifier detectable from the outside of the che...
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WO/2024/043265A1 |
[Problem] To provide a technical solution for effectively improving the visual palatability of processed cheese when heated. [Solution] Provided is a method for producing processed cheese, the method including at least a step for prepari...
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WO/2024/038447A1 |
The present invention provides a chimeric polynucleotide comprising: a first nucleic acid sequence encoding a first polypeptide selected from: alpha S 1 casein, alpha S2 casein, and beta casein, a whey polypeptide, or a functional analog...
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WO/2024/033469A1 |
The present invention relates to novel Lactococcus lactis bacteria showing temperature induced cell lysis in the absence of phage release. These bacteria can, for example, provide an improved flavour profile in cheese production. The pre...
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WO/2024/028824A1 |
The present invention relates to the preparation of a food product that is proposed as a vegetable-based alternative to dairy products. Specifically, the invention relates to a method for obtaining a vegetable-based and/or vegan cheese d...
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WO/2024/003734A1 |
The present invention relates to an acid coagulated spreadable fresh cheese characterised in that it has: - a acidified milk base particle matrix; - a dry residue comprised between 33% and 47% by weight; and - a moisture content comprise...
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WO/2023/248197A1 |
Process for preparing an anhydrous cream which is stable at room temperature based on cheese comprising the following steps: A. arranging portions of a preparation comprising aged or semi-aged baked cheese or relative mixtures, B. crushi...
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WO/2023/242245A1 |
The invention relates to a method for providing a naturally ripened, block-shaped cheese of the hard or semi-hard type, comprising the steps of: (i) forming a block-shaped cheese from a curd by conventional means; (ii) applying a protect...
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WO/2023/237067A1 |
The use of Akkermansia muciniphila or a composition containing Akkermansia muciniphila in preparation of a pharmaceutical composition or a health care product composition for improving metabolic syndrome. The Akkermansia muciniphila is A...
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WO/2022/245524A9 |
A plant-based cheese product is provided. The plant-based cheese products have an appearance, cold texture, and melting characteristics similar to a dairy-based cheese. The cheese products include a plant-based protein, at least a first ...
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WO/2023/197003A2 |
Compositions, methods and systems for making cheese using a soy ingredient having one or more soy proteins. In some instances, the soy protein is a storage protein comprising at least one of 7s (e.g., 0-conglycinin) or I ls (e.g., glycin...
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WO/2023/194285A2 |
The present invention generally relates to aspartic proteases (EC 3.4.23) for producing cheese.
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WO/2023/191091A1 |
The purpose of the present invention is to provide a cheese from which the emanation of an excessive ammonia odor due to mildew is suppressed and a matured flavor (in particular, taste and/or body feeling) due to green mold is enhanced a...
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WO/2023/191025A1 |
The present invention addresses the problem of providing: a fiber-structured cheese in which satisfactory string-like fibers can be retained for a longer period than ever before and which is free from gumminess; and a method for producin...
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WO/2023/187541A1 |
The present invention provides a method for the manufacture of a cream cheese, the method comprising: (i) providing cheese curds, (ii) providing a whey protein solution by blending a sweet rennet whey solution and an acid whey solution, ...
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WO/2023/182501A1 |
The present invention provides a whey processed food product having excellent mouthfeel. This whey processed food product contains lactose at a proportion of 20 mass% or greater, wherein: the proportion of lactose crystals in the whey pr...
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WO/2023/163303A1 |
The present invention relates to a production method for a cookie that comprises whey, and more specifically relates to a cookie comprising whey, and a production method therefor, wherein whey, which is formed as a by-product during the ...
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WO/2023/149752A1 |
A method for producing plant-based cheese using almonds, according to one embodiment of the present invention, comprises: an almond washing-soaking-peeling process of sorting/washing almonds to peel off the skin; an almond squeezing proc...
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WO/2023/134203A1 |
Disclosed is an application of bacteroides fragilis and/or a zwitterionic capsular polysaccharide thereof in the preparation of a drug for treating a respiratory system tumor. Bacteroides fragilis, and particularly bacteroides fragilis Z...
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WO/2023/134208A1 |
Provided is an application of bacteroides fragilis and a PD-1 antibody and/or PD-L1 antibody drug combination in preventing and treating a genitourinary system tumor. A large number of experiments haven proven that bacteroides fragilis, ...
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WO/2023/134200A1 |
An application of bacteroides fragilis and/or a zwitterionic capsular polysaccharide thereof in the preparation of a drug for preventing and treating a digestive system tumor. A large number of experiments have proven that bacteroides fr...
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WO/2023/132809A1 |
The invention relates to a package method for processed cheeses (P) with following steps; forming package (10) body (11) that is made from thermoform material (TM) and the foil holding surface (12) or the multiple packages (100) body (11...
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WO/2023/110999A1 |
Process for obtaining a milk fraction enriched in immunoglobulins, preferably enriched in IgA and IgM, comprising the steps of (a) subjecting skimmed milk to microfiltration, resulting in an MF retentate rich in micellar casein and an MF...
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WO/2023/094186A1 |
The present invention relates to a composition for coloring foods, beverages, animal feeds, cosmetics or drugs comprising 1) dissolved carotenoid emulsified as an oil-in- water emulsion using a first hydrocolloid and 2) crystalline carot...
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WO/2023/089498A1 |
Equipement for the production of stuffed cheese, particularly burrata cheese; the equipment (1) comprises: supporting means (3) adapted to support at least one cheese (C) of the fresh "pasta filata" type; gripping means (6) adapted to re...
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WO/2023/077734A1 |
A method for increasing the content of methylthiopropionaldehyde in processed cheese, comprising the following steps: heating and melting the raw material cheese to obtain a semi-fluid cheese, and adding a leavening agent to adjust the p...
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WO/2023/054544A1 |
An objective of the present invention is to provide a method for producing a novel cheese or a cheese-like foodstuff. Provided is a method for producing a cheese or a cheese-like foodstuff.
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WO/2023/043410A1 |
The present invention belongs to food sector technical field, and relates to hazelnut cheese which does not include any animal product input in the production process steps for all consumers, particularly for vegan consumers, and which d...
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WO/2023/031266A1 |
The present invention relates to a Yarrowia strain, preferably a non-genetically modified Yarrowia strain, for the production of a wild-type, non-engineered, microbial lipolytic enzyme with a high specificity for short-chain fatty acids,...
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WO/2023/031196A1 |
The invention relates to a process for preparing a shaped, fryable cheese product from a starting cheese material comprising one or more starting cheeses of the hard or semi-hard type, which process comprises the steps of a) comminuting ...
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WO/2023/017224A1 |
The invention relates to a method for the automated on-farm production of multiple types of on-demand dairy products, comprising the following steps: electronically receiving a dairy product order from a consumer; filling the vat (10) wi...
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WO/2023/006728A1 |
A process for the preparation of a fermented milk product comprising the steps of:- providing a milk base comprising glucose and fructose; and- fermenting the milk base in the presence of a lactic acid bacterial strain and a glucose-fruc...
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WO/2023/009409A1 |
A yogurt core is described that contains yogurt or a yogurt analog, cream cheese or a cream cheese analog, and dairy-derived powder or dairy-free powder. A yogurt core provides a less tart flavor due to a pH above 4.6, yet remains safe o...
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WO/2023/001832A1 |
This invention describes a composition for clotting milk wherein the composition contributes simultaneously to the increase of yield of cheese curd and to the maintenance of adequate proteolysis values which are responsible for the prope...
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WO/2022/261450A1 |
A plant-based cheese product, particularly cream cheese type products, is provided herein. The plant-based cheese products are in the form of an emulsion comprising a plant-based protein, a stabilizer, a starch-based thickening agent, an...
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WO/2022/258817A1 |
The present invention relates to a method for producing a fermented milk product (e.g. a pasta filata cheese) with a relatively stable pH value at the end of the fermentation comprising use of lactase in a first step (a) and lactic acid ...
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WO/2022/253816A1 |
The invention relates to new methods for producing casein compositions by increasing casein ratio in compositions through heating of the composition, and uses thereof, in particular for producing cheese substitute.
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WO/2022/249906A1 |
The present invention relates to a cheese-like food which has cheese-like elongation and texture not only immediately after being heated, but also after the temperature has fallen. The present invention provides a cheese-like food that...
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WO/2022/249070A1 |
The present invention relates to milk protein compositions and methods for their preparation and use. In particular, the invention relates to use of the milk protein compositions to prepare low viscosity and/or low firmness, high protein...
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WO/2022/243916A1 |
The invention is aimed at the food industry and relates to a process for the preparation of hard cooked cheeses containing a mixture of buffalo's, cow's, goat's and/or sheep's milk in a different number and in different percentages, comp...
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WO/2022/241509A1 |
This invention relates to emulsification of casein and methods of pasteurising cheese in the presence of emulsified casein to produce a pasteurised cheese emulsion with no, or negligible amounts of additives. Cheese products prepared fro...
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WO/2022/238329A1 |
Provided herein are compositions, e.g., starter cultures, containing Lactococcus laudensis and methods of using the same to produce fermented milk products.
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WO/2022/234423A1 |
Equipment for the production of stuffed cheese, particularly burrata cheese, the equipment (1) comprising: • supporting means (3) of at least one cheese (C) of the fresh "pasta filata" type; • gripping means (6) adapted to retain at ...
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WO/2022/223785A1 |
The present invention relates to a composition for coating cheese. In particular, the present invention relates to a composition for coating cheese comprising a high amount of beeswax, as well as emulsifier and in some embodiments a vege...
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WO/2022/218336A1 |
Provided is an application of lactobacillus reuteri in preparing a product for preventing or treating a developmental disorder. The lactobacillus reuteri is deposit number CGMCC No. 21577, the lactobacillus reuteri can improve the compos...
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WO/2022/189917A1 |
Equipment for the production of stuffed cheeses, particularly burrata cheese, the equipment (1) comprising: • one base frame (2); • supporting means (3) of a cheese (C) of the fresh "pasta filata" type associated with the base frame ...
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