| Document |
Document Title |
|
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...
|
|
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...
|
|
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 ...
|
|
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...
|
|
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...
|
|
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...
|
|
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...
|
|
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...
|
|
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...
|
|
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 ...
|
|
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.
|
|
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...
|
|
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...
|
|
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...
|
|
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...
|
|
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 ...
|
|
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...
|
|
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...
|
|
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...
|
|
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...
|
|
WO/2018/151197A1 |
The present invention provides a formulation for cheese modification, the formulation comprising transglutaminase and protease derived from filamentous fungi.
|
|
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...
|
|
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 ...
|
|
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...
|
|
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.
|
|
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 ...
|
|
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 ...
|
|
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...
|
|
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...
|
|
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 ...
|
|
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.
|
|
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...
|
|
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.
|
|
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.
|
|
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...
|
|
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...
|
|
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.
|
|
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...
|
|
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...
|
|
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...
|
|
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 ...
|
|
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 ...
|
|
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...
|
|
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 ...
|
|
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...
|
|
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...
|
|
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...
|
