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WO/2013/070874 |
Disclosed herein are extended cheese products, pre-filled cheese extender packages having dry blends used in the process of making extended cheese products, as well as methods of making extended cheese products.
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WO/2013/069567 |
Provided are a processed cheese, which can be easily produced and turns into a well-scorched color by heating for a short time, and a method for producing the same. A processed cheese characterized by, when cut into columns of 10 mm in d...
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WO/2013/062034 |
Provided is a natural cheese having an enriched pineapple-like fruity odor, said natural cheese having neither bitterness nor soap-like taste and being capable of being stably produced on a commercial scale. A natural cheese having an et...
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WO/2013/047839 |
Provided is a new natural cheese imparted with a new texture while still maintaining the flavor of natural cheese, without using specially designed equipment or additives. A new natural cheese that is brittle, melts in the mouth, has a l...
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WO/2013/037739 |
The invention relates to fat replacer compositions with improved mouth feel and smooth texture, a method of making said fat replacer compositions and a method of improving the mouth feel and texture of food compositions by using Cassia g...
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WO/2013/039410 |
The subject of this invention is a method of manufacturing cheese crisps, cheese crisps and food produce containing cheese crisps, applicable in food industry. The method states, that cheese is checked under a metal detector, cut with a ...
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WO/2013/034568 |
The present invention relates to packaging material and its use in the shelf-life extension and quality improvement of products.
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WO/2013/031571 |
The present invention addresses the problem of enhancing the taste of a common processed food or drink without imparting a foreign taste thereto or increasing the caloric or salt content thereof. Further, it is preferable that the substa...
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WO/2013/031959 |
The present invention relates to a method for manufacturing a thread-forming processed cheese which forms a thread when a cheese is melted by heating. According to the present invention, a milk concentrate which contains at least 40 wt% ...
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WO/2013/030280 |
The present invention relates to a lactic acid bacterial strain characterized in that it is capable of producing at least 100 mg/l acetoin and/or at least 6mg/l diacetyl in Test A. The invention relates further to a process for producing...
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WO/2013/026475 |
The invention relates to a cheese containing gel particle inclusions. Gel particles are different in taste, texture color, flavor and origin compared to the cheese matrix, of fresh-, soft-, semi-hard or hard cheese type.
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WO/2013/017911 |
The invention relates to a method which enables the industrial production of a food composition in the form of a soufflé and containing cream of rice, and in various shapes according to the mould or moulds used, the final texture of sai...
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WO/2013/017898 |
Production procedure of white cheese in brine, using stackable trays and pallet tanks, or only pallet tanks, consisted of a tray for dry salting (1) with suitable depth, tight on three sides and reinforced at the corners (2) suitable for...
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WO/2013/017898 |
Production procedure of white cheese in brine, using stackable trays and pallet tanks, or only pallet tanks, consisted of a tray for dry salting (1) with suitable depth, tight on three sides and reinforced at the corners (2) suitable for...
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WO/2013/014610 |
The present invention relates to the preparation of food products presented in the form of a bite-sized piece comprising a cereal-based core and a cheese coating. Said cheese snack is characterised in that it comprises a pre-layer coatin...
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WO/2013/013292 |
Novel soy/milk gels are provided useful for making cheese-type and yoghurt type products. Method for preparing such products are also disclosed herein. In particular, the invention relates to a soy/milk cheese-type product which is a ble...
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WO/2013/011993 |
A method for producing a natural cheese having rich flavor; and a natural cheese having rich flavor, which is produced by the method. A method for producing a natural cheese, in which a step of aging a curd, which is carried out in the p...
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WO/2013/009105 |
The present invention relates to a dairy product containing functional alginic acid beads, comprising a composition containing 1-10 wt% of alginic acid beads on the basis of the weight of a dairy product, wherein the alginic acid beads a...
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WO/2013/009105 |
The present invention relates to a dairy product containing functional alginic acid beads, comprising a composition containing 1-10 wt% of alginic acid beads on the basis of the weight of a dairy product, wherein the alginic acid beads a...
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WO/2012/177556 |
The present invention features compositions and methods for modulation of the mucosal immune system. The compositions include foods fermented by the probiotic organism, Lactobacillus paracasei CBA L74 (International Depository Accession ...
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WO/2012/177556 |
The present invention features compositions and methods for modulation of the mucosal immune system. The compositions include foods fermented by the probiotic organism, Lactobacillus paracasei CBA L74 (International Depository Accession ...
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WO/2012/175752 |
The present invention relates to the manufacture of cheese, especially cottage cheese, by fermenting milk with lactic acid bacteria.
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WO/2012/172179 |
The present invention relates to a process for producing cheese, comprising the steps of: providing a first raw material liquid; providing a second raw material liquid; treating the first raw material liquid with a protein crosslinking e...
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WO/2012/168189 |
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 suitable emulsifier and 2) crystalline carot...
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WO/2012/167696 |
Disclosed are a processed cheese stored at room temperature and a preparation method therefor. The processed cheese stored at room temperature comprises the following raw materials: natural cheese 15-65%, fat products 2-14%, milk solid s...
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WO/2012/168875 |
Press machine (13), particularly for producing mozzarellas having a substantially two-dimensional geometry, comprising a station for sorting (14) preformed balls of mozzarella (6) and obtained with a milk- based paste and a press station...
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WO/2012/161572 |
The present invention relates to food products supplemented with micronutrients and, in particular, to a composition comprising vitamin K2. The composition further comprises calcium and magnesium, wherein the ratio Ca/Mg is less than 8. ...
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WO/2012/156771 |
The invention concerns a process for the production of a low-fat mozzarella comprising the steps of preparing a bulking pre-mix of dry components such as one or a mixture of rennet casein, sodium casein, milk protein concentrate and whey...
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WO/2012/146693 |
A method for the production of room-temperature stable cheesecake filling and the cheesecake filling obtainable by this method.
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WO/2012/146693 |
A method for the production of room-temperature stable cheesecake filling and the cheesecake filling obtainable by this method.
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WO/2012/145629 |
Methods and compositions for producing cheese with S. thermophilus and a urease inhibitor, and for producing hard or semi-hard cheese, such as cheddar, with S. thermophilus that is partially or completely deficient in its ability to rele...
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WO/2012/145047 |
The present invention provides methods, compositions, and systems for producing cheese with S. thermophilus and a urease inhibitor, and for producing cottage cheese with S. thermophilus that is partially or completely deficient in its ab...
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WO/2012/145629 |
Methods and compositions for producing cheese with S. thermophilus and a urease inhibitor, and for producing hard or semi-hard cheese, such as cheddar, with S. thermophilus that is partially or completely deficient in its ability to rele...
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WO/2012/136833 |
The present invention relates to a composition suitable for preparing a dairy product comprising at least one mesophilic starter culture, such as a Lactococcus starter culture, and a Lactobacillus rhamnosus strain capable of imparting on...
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WO/2012/136832 |
The present invention relates to a composition suitable for preparing a dairyproduct comprising at least one starter culture and a Lactobacillus rhamnosusstrain capable of imparting onto the dairyproduct an enhanced creamy flavorwithout ...
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WO/2012/131008 |
The present invention relates to inactivation of bacteriophages in a liquid, such as bacterial growth medium, milk and whey.
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WO/2012/131008 |
The present invention relates to inactivation of bacteriophages in a liquid, such as bacterial growth medium, milk and whey.
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WO/2012/127005 |
The present invention relates to a liquid formulation comprising chymosin at a high strength.
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WO/2012/117450 |
Provided is a method for producing long-storable pasteurized fresh cheese which has a soft texture and has an extremely good taste, in which water separates little and of which the pH and the acidity hardly lower. The method for producin...
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WO/2012/110706 |
The invention relates to a method for producing cheese, comprising the steps of: providing a milk raw material, subjecting the milk raw material to microfiltration and pre-acidification to produce an acidified casein concentrate, where t...
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WO/2012/091562 |
Described is a method of making cheese wherein a cheese intermediate is subjected to a high isostatic pressure (HP) treatment. The cheese intermediate is preferably concentrated milk or curd. As a result, a cheese can be obtained having ...
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WO/2012/074420 |
The invention claimed is the method of production of curd, which is a protein product designed both for instant use and for further processing by food industry. This technology can be applied in large dairy plants as well as in small pro...
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WO/2012/072669 |
A process for producing a sweetened cheese product having a dry extract of between 30% and 60% and comprising at least one cereal. The invention relates to a process for producing a sweetened milk product having a dry extract of between ...
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WO/2012/070599 |
Disclosed are: a cheese, said cheese retaining the shape of cheese even after retort sterilization, melting to give a mild and soft texture when heated before serving, and showing good stringiness; and a retort pouch pasta sauce using th...
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WO/2012/069546 |
A method for making a milk product (e.g. a yogurt) comprising adding an effective amount of an N-linked glycosidase and/or an O-linked glycosidase to milk.
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WO/2012/060723 |
A process for preparing a grindable cheese having 30-45% moisture, at least 0.5% whey protein and more than 10% fat in dry matter is provided. It involves (a) filtering milk through a membrane to remove 30% to 90% of the water and prefer...
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WO/2012/046716 |
The present invention relates to a method for the continuous production of cheese, whereby a cheese is continuously produced by continuously feeding a starting milk material to a production line and then processing the same while transfe...
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WO/2012/048334 |
This invention relates to novel enzymes and novel methods for producing the same. More specifically this invention relates to a variety of fungal enzymes. Nucleic acid molecules encoding such enzymes, compositions, recombinant and geneti...
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WO/2012/046086 |
Method for extending the shelf-life of a foodstuff Methods of extending the shelf-life of a foodstuff and/or for preventing or reducing microbial (e.g. bacterial) growth on said foodstuff are provided. The methods comprise coating the fo...
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WO/2012/048334 |
This invention relates to novel enzymes and novel methods for producing the same. More specifically this invention relates to a variety of fungal enzymes. Nucleic acid molecules encoding such enzymes, compositions, recombinant and geneti...
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