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Matches 151 - 200 out of 10,385

Document Document Title
WO/2017/179639A1
A fermented milk production method which prevents deterioration of taste during storage is provided. The fermented milk production method suppresses the occurrence and accumulation of hydrogen peroxide in the fermented milk during the fe...  
WO/2017/174752A1
The present invention provides a glucose-depleted liquid dairy milk, methods of producing the same and the use thereof to assist in maintaining the health and well-being of a subject and in the treatment and prevention of medical ailment...  
WO/2017/174192A1
The invention relates to a cross-flow filtration unit for continuous diafiltration of a feed liquid to obtain a retentate and a permeate, to a corresponding method for diafiltration and to the use of the cross-flow filtration unit.  
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/2017/167847A1
The invention provides a milk obtainable by a process which comprises: a) providing a milk comprising lactose; and b) treating said milk in a low temperature batch process or an aseptic process with an enzyme composition comprising lacta...  
WO/2017/167849A1
The invention provides a dairy product obtainable by a process which comprises: a) providing a milk-based substrate comprising lactose; and b) treating said substrate with an enzyme composition comprising lactase activity, wherein at lea...  
WO/2017/170657A1
The purpose of the present invention is to provide a method for producing a low-fat high-protein yogurt which feels smooth in the mouth, is resistant to syneresis, and has excellent shape retainability, the method being characterized by ...  
WO/2017/171109A1
The present invention relates to: a liquid formula composition having excellent production efficiency, phase stability, aging stability and microbial safety; and a preparation method therefor. According to the present invention, the meth...  
WO/2017/167848A1
The invention provides a dairy product obtainable by a process which comprises: a) providing a milk-based substrate comprising lactose; and b) treating said substrate with an enzyme composition comprising lactase activity, wherein at lea...  
WO/2017/167418A1
The present invention concerns a nutritional composition to support, to promote, support a health status characterized by optimal brain and cognitive functions' development and/or prevention of neurocognitive deficits. This composition i...  
WO/2017/171563A1
Improving the cognitive function of an animal by providing a composition containing beta-casein, wherein at least 75% by weight of the beta-casein is a beta-casein variant that does not produce BCM-7 on digestion in the gut of the animal.  
WO/2017/158599A1
The subject matter discloses an edible fat composition, comprising fat component, a protein component comprising milk protein and fiber. The protein component comprises milk caseins and may be milk, yogurt, cream and others.  
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/2017/154626A1
Adding, as an active ingredient to a food or beverage product, the compound represented by formula (1), which is a 4-alkoxycinnamaldehyde derivative, imparts or enhances a desired fragrance, e.g. spicy, waxy, fatty, green, or metallic. A...  
WO/2017/154678A1
[Problem] Provided are: a whole milk powder which does not show a funny taste when dissolved in water and can reproduce a rich taste characteristic of milk that is a raw material for the whole milk powder; and a method for granulating a ...  
WO/2017/153669A1
The present invention relates to a nutritional formulation such as a yoghurt, cream, cream dessert, frozen dessert or sorbet, or cheese, containing a pea protein isolate and characterised in that said pea protein isolate has between 0.5 ...  
WO/2017/148920A1
A beverage consisting essentially of coffee beverage in a closed container is disclosed. The beverage may be foamed by shaking, to provide a pleasant aerated texture/mouthfeel.  
WO/2017/151770A1
Disclosed are processes for reducing the cooked flavor, sulfur odor, and brown color of milk products that have been subjected to ultra-high temperature (UHT) sterilization via the UHT sterilization of certain milk fractions separately.  
WO/2017/141075A1
A system for manufacturing a concentrate from a liquid source material (30) containing constituents in solution or suspension, the system comprising an evaporator (2) configured to output a liquid concentrate (10) having a concentration ...  
WO/2017/134176A1
The present invention relates to a process for producing 2'-O-fucosyllactose, to the intermediates obtainable by this process and to the use of these intermediates. Production comprises the reaction of a protected fucose of general formu...  
WO/2017/135364A1
[Problem] To provide a fermented milk production method that involves the mixed inoculation of Lactobacillus bulgaricus and Streptococcus thermophilus, wherein the proliferation of Streptococcus thermophilus is promoted and the fermentat...  
WO/2017/129921A1
The present invention concerns a nutritional formulation containing a pea protein isolate, characterised in that the pea protein isolate: has between 0.5 and 2% of free amino acids, has a viscosity: of 13 to 16.10-3 Pa.s. at a shear rate...  
WO/2017/127927A1
An aqueous solution of a pulse protein product having a protein content of at least about 60 wt% (N x 6.25) d.b. which is soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH ...  
WO/2017/125845A1
The present invention provides a stable liquid syrup composition compositions comprising probiotic bacteria, retaining their cellular viability at ambient storage conditions for at least two years.  
WO/2017/125600A1
The present invention relates to a method of producing a fermented milk product comprising adding lactic acid bacteria to milk, wherein the bacteria comprise Lactobacillus casei and at least one further strain of lactic acid bacteria of ...  
WO/2017/126666A1
The present invention provides a means for thickening a liquid component. Specifically, a thickener for a liquid component is provided that includes an oil/fat composition and is characterized by: the oil/fat composition containing 65%-9...  
WO/2017/126668A1
The present invention provides a means for thickening a liquid component. Specifically, the provided liquid component thickener contains an oil composition, and is characterized in that: the oil composition contains an oil component cont...  
WO/2017/127636A1
Methods of reducing the viscosity of a liquid flowing through process equipment by introducing into the liquid a quantity of micro- and/or nano-sized bubbles are disclosed. In particular embodiments, the liquid comprises a plurality of v...  
WO/2017/125623A1
The invention relates to a recipe and a method for producing a beverage based on coffee with milk, with the following ingredients: milk, water, sugar, coffee, stabiliser and acidity regulator. A cocoa-based ingredient can be added. For e...  
WO/2017/121859A1
The invention relates to a process for the preparation of a composition comprising free amino acids, oligopeptides and polypeptides, characterized in that the process comprises at least the following step: adding at least two different p...  
WO/2017/121726A1
The invention relates to milk calcium in dispersible powder form, comprising between 7 and 11% by mass calcium, between 5 and 15 % by mass milk protein and between 50 and 70 % by mass lactose; to a method of preparing same; and to the us...  
WO/2017/119806A1
The method comprises the steps of subjecting the milk to an ultrafiltration (UF) process in which a UF retentate is obtained, with a protein level of between 7.9% and 8.7%, as well as a UF permeate. The UF permeate is subjected to nanofi...  
WO/2017/115058A1
The invention relates to a thermosterilised enteral nutritional composition comprising, per 100 mL of composition, between 8 and 14 g of total proteins, 200 to 350 kcal, the total proteins comprising a quantity of caseinates which is hig...  
WO/2017/117409A1
The present disclosure relates to human milk compositions and methods of making and using the same. In particular, the disclosure features methods of using human milk compositions to feed subjects before and/or after surgery or medical o...  
WO/2017/112945A1
Provided herein are novel Lactobacillus fermentum strains, NRRL B-67059 or NRRL B- 67060, compositions containing the NRRL B-67059 or NRRL B-67060 strains, and fermented dairy products and bioactive compounds prepared using the NRRL B-67...  
WO/2017/112883A1
The invention relates to a method for manufacturing a strained fermented dairy product comprising the following successive steps: (a) providing a dairy product, (b) adding a lactase and a culture of bacteria comprising at least one strai...  
WO/2017/108158A1
The invention relates to a method and a system for treating a culture medium (KM) to be inoculated into a carrier medium (TM). The carrier medium (TM), which has a carrier medium temperature (8), is inoculated with the culture medium (KM...  
WO/2017/108267A1
The present invention relates to a process for production of a concentrate of skim milk or whey, comprising the steps of providing a feed of skim milk or whey, subjecting said feed to a reverse osmosis to obtain a reverse osmosis permeat...  
WO/2017/108679A1
Novel Lactococcus lactissubsp. lactislactic acid bacterium strain having improved texturizing properties and method of using the strain for producing a food product.  
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/2017/108126A1
The present invention relates to the use of at least one lactic acid bacterium, or a composition comprising thereof or conditioned thereby, for increasing or maintaining a Faecalibacterium prausnitzii population.  
WO/2017/108140A1
The present invention relates to a method for manufacturing a strained fermented dairy product comprising the following successive steps: (a) providing a dairy product containing starch, (b) fermenting the dairy product after adding lact...  
WO/2017/108125A1
The present invention relates to a method for deacidifying, neutralizing or alkalinizing a starting liquid or fluid acid dairy composition, comprising: a) providing a liquid or fluid acid dairy composition comprising lactic acid; b) inoc...  
WO/2017/108989A1
A dairy product produced by a method comprising steps of: a) passing skim milk through an ultrafiltration membrane to produce an ultrafiltration permeate; and b) combining one part of the ultrafiltration permeate with whole milk; wherein...  
WO/2017/112873A1
The invention concerns a sweetened dairy product comprising a dairy material, at least one steviol glycoside, and a lactase enzyme.  
WO/2017/108861A1
The invention provides a method for producing a flavoured milk product, the method comprising the steps of: (a) providing milk source; (b) fermenting the milk source using at least one microorganism, to produce a fermented milk source ha...  
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/2017/108899A1
The present invention relates to a method for deacidifying, neutralizing or alkalinizing a starting liquid or fluid acid dairy composition, comprising: a) providing a liquid or fluid acid dairy composition comprising lactic acid; b) inoc...  
WO/2017/109532A1
The present invention relates to a method for manufacturing a strained fermented dairy product comprising the following successive steps: (a) providing a dairy product, (b) adding a lactase and a culture of bacteria comprising at least o...  

Matches 151 - 200 out of 10,385