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WO/2004/064987A2 |
A method of producing one or more of a carbohydrate ester, a protein ester, a protein subunit ester or a hydroxy acid ester, which method comprises admixing an acyl donor, an acyl acceptor and water to produce a high water environment co...
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WO/2004/063346A2 |
The present invention provides transgenic ungulates that include a transgene that encodes lysozyme, and methods for producing such animals. The invention further provides methods of producing a food product, such as milk, or a milk produ...
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WO/2004/057972A1 |
The invention relates to a composition constituted by a mixture of lactic ferments and coagulating agents destined to produce cheeses, a process for producing these cheeses and the cheeses suitable to be obtained by means of this process.
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WO/2004/057971A1 |
The invention provides a dried milk protein concentrate which has high denatured whey protein content and is calcium depleted. Processes for preparing the product are also provided. The product is useful in preparing cheese, particularly...
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WO/2004/057984A1 |
Contacting a processed food product with an aqueous solution containing an effective amount of an alkali silicate reduces bacterial contamination of the product or retards bacterial growth on the product or both reduces bacterial contami...
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WO/2004/056188A1 |
A cheese alternative product is prepared from filled milk formed from dairy origin skimmed milk and vegetable oil. The vegetable oil contains blood cholesterol lowering agent in an amount such that in the product the blood cholesterol lo...
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WO/2004/056203A1 |
This invention relates to the controlled acidification of food products, like dairy products, meat etc. By acidification, food products are protected against harmful microbiological cultures and food can get a certain texture, e.g. the c...
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WO/2004/054376A2 |
The present invention relates to a method for producing cheese with a low fat content from cows milk wherein milk or a fraction of milk is treated with a phospholipase, and the treated milk or milk fraction is used for producing cheese. ...
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WO/2004/054377A2 |
The present invention relates to a method for producing cheese from cows milk wherein milk or a fraction of milk is treated with a phospholipase and heat treated during or after phospholipase treatment, and the treated milk or milk fract...
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WO/2004/052112A1 |
The present invention relates to a process to improve milk coagulation principally for dairy purposes, comprising pre-treatment of the milk with appropriate strains of 5 lactic bacteria, new strains of lactic bacteria and their use in th...
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WO/2004/049828A1 |
A process for the manufacture of a salt whey product is provided. In the dried form the product contains 35-45% salt and 5-15% whey protein and in the liquid form, over 12% salt and over 30% solids. The salt whey product can be used as a...
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WO/2004/049821A1 |
The present invention provides carbonate-based anti-caking agents with reduced gassing properties and methods for preparing these anti-caking agents. The carbonate based core material is encapsulated with encapsulating agents, which poss...
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WO/2004/047566A1 |
The present inventors discovered that the onset of galactosamine hepatopathy is suppressed by nutritional compositions comprising as essential ingredients: whey protein hydrolysates; lecithin and oils and fats high in oleic acid, which a...
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WO/2004/047543A1 |
It is intended to provide functional foods such as dairy products capable of exhibiting a hypertension regulatory effect in a more natural state, more specifically speaking, functional foods containing EMC preferably having an ACE inhibi...
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WO/2004/045295A1 |
Described are methods for retarding or inhibiting the breakdown of intact casein in cheese using high pressure treatments. Also described are methods of making processed cheese using pressure treated cheese.
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WO/2004/040989A1 |
A savory, shelf-stable, particulate, meltable, food-grade plasticized composition is disclosed, having a water activity Aw of 0.70 or below. The composition is an oil-in-water emulsion of: a protein that forms a thermally reversible melt...
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WO/2004/039174A2 |
There is provided a process for the prevention and/or reduction of acrylamide formation and/or acrylamide precursor formation in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comp...
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WO/2004/032655A1 |
The present invention broadly describes a method of pressure treating foods containing cultures, wherein the pressure treatments are performed under such conditions such that cultures survive while the growth of spoilage microflora is re...
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WO/2004/032641A1 |
A process for producing a cheese having an excellent taste and flavor within a short period of time characterized in that the aging is promoted by using protease D3.
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WO/2004/032642A1 |
In order to obtain a sufficient hypotensive effect in a small intake dose, it is intended to provide processed cheese products having improved hypotensive effect compared with ordinary cheese products. More specifically speaking, a proce...
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WO/2004/032640A1 |
The invention relates to a method of producing an uncooked pressed cheese paste, comprising the following steps: a curd is obtained from the coagulation of raw milk and/or milk which has been seeded with ferments; the curd is pressed in ...
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WO/2004/031389A1 |
Novel polynucleotides isolated from Lactobacillus rhamnosus, as well as oligonucleotide probes and primers, genetic constructs comprising the polynucleotides, biological materials, including plants, microorganisms and multicellular organ...
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WO/2004/030463A1 |
In one aspect, the present invention provides methods for producing milk by limited proteolysis that is resistant to acid coagulation without negatively affecting the organoleptic properties of the milk. In another aspect, the invention ...
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WO/2004/022112A1 |
The present invention provides a device for modifying an atmosphere in proximity to the device, the device comprising a sachet comprising a semipermeable material, and a composition including a mixture of acetylsalicylic acid and sodium ...
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WO/2004/017743A1 |
Improved processes for manufacturing cream, plastic cream, cream analogs, milk, milk analogs, and other food products from concentrated and/or dried protein and a suitable fat source are provided. Preferably, the protein is treated to en...
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WO/2004/017742A1 |
Ingredients and methods of using ingredients to produce dairy based food products. The ingredients may include milk protein concentrate, fat containing powders and other compounds including sweetening agents, flavours, preservatives, sal...
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WO/2004/014158A2 |
The present invention relates to a food product (such as sausage or cheese) having a mould-like appearance which has a coating of a powder which gives a mould-like appearance, whereby the powder comprises a polyene antifungal compound. (...
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WO/2004/014141A1 |
Use of at least one compound selected from phytosterols, phytostanols, synthetic analogues thereof and their esterified derivatives as a creaminess enhancer in a food composition comprising a dairy product or derivative or analogue thereof.
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WO/2004/008876A2 |
The invention provides a method of manufacturing a reconstituted food product from food pieces comprising adding a composition including a setting retardant and a hydrocolloid to a food product which naturally contains at least one subst...
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WO/2004/008868A1 |
A savory, smooth-textured, bakeable and shef-stable product is prepared as a three-phase formulation, including an aqueous liquid phase, a dispersed fat phase and a solids phase, preferably containing cheese in significant proportion. Th...
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WO/2004/005503A1 |
It is intended to provide a milk-coagulating enzyme originating in a bacterium and a process for producing cheese by using this enzyme. Namely, an enzyme which is produced by a bacterium belonging to the genus Paenibacillus sp. and has a...
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WO/2004/004476A1 |
It is intended to provide a cheese which has a fluidity and threading properties at ordinary temperature, shows no change in physical properties upon heating, can be produced by a less complicated process within a shortened time at a low...
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WO/2003/106484A1 |
A polypeptide comprising an aspartic protease such as chymosin which is modified so as to comprise at least one -N-X-T- glycosylation site and a method for producing said polypeptide.
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WO/2003/105606A1 |
Methods for making highly stable, oxidation-resistant emulsions comprising an oil, an emulsifier, an emulsion stabilizer and water are provided. The invention is particularly well suited for oils that are susceptible to oxidation, such a...
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WO/2003/101214A1 |
Cheese coatings are provided comprising a copolymer with vinyl acetate and ethylene as the prevalent monomer constituents, which have significantly lower water vapour permeability as compared with the state of the art, thus allowing the ...
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WO/2003/101213A1 |
A method for the treatment of shredded cheese with an aqueous composition whereby the aqueous composing comprises a polyene antifungal compound e.g. notamycine and a thickening agent, e.g. xanthan. Use of a thickening agent to prevent no...
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WO/2003/101212A1 |
The present invention relates to a method for hydrolysing whey proteins by a metalloprotease. The invention also relates to the hydrolysate obtained and the use of the hydrolysate as a food ingredient. The invention further relates to a ...
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WO/2003/100071A2 |
The invention relates to a method of preparing a ripening flora, involving a cell weakening step using an osmotic shock or a high pressure shock. The invention also relates to the use of one such flora for and/or in the preparation of fe...
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WO/2003/096824A1 |
The invention concerns an acidic butter oil-in-water emulsion of a lipophilic substance capable of imparting, improving or modifying the flavour properties of a composition to which it is added. These emulsions are particularly stable du...
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WO/2003/094638A1 |
This invention relates to compositions comprising cationic preservatives and anionic hydrocolloids, to methods of preparing them and their application in food microbiological protection. Due to their composition, food products are suscep...
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WO/2003/090546A1 |
The invention relates to a fermented milk product such as yogurt, butter or cheese comprising bacteria from the Lactobacillus species and yeast and having a galactose content of less than 1,2 g/l, a lactose content of less than 1,2 g/l, ...
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WO/2003/086093A1 |
Natural cheese which comprises a lactic acid bacterium belonging to $i(Lactobacillus gasseri) having a disinfection potency against $i(Helicobacter pylori), and a method for producing the natural cheese.
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WO/2003/082020A1 |
The present invention relates to a dairy product, which comprises ornamental patterns mainly based on colour effects. The dairy product may comprise lateral stripes that are preferably visible through a transparent pot of the dairy produ...
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WO/2003/075669A2 |
The present invention relates to the field of food fermentation procedures involving lactic acid bacteria and in particular to improving the quality of dairy products like acidity, post-fermentation acidification, aroma, flavor, mildness...
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WO/2003/075668A1 |
A method of making a processed cheese with improved firmness comprises mixing a protein cross-linking enzyme and optionally first other ingredients with a cheese material having a pH of less than 5.6, a moisture content of less than 60% ...
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WO/2003/075682A1 |
The invention relates to a food additive comprising carraghenate $g(i) and sodium stearyl-2-lactylate (SSL). The inventive food additive, which has emulsifying and/or stabilising properties, can be used in the food industry and in the pr...
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WO/2003/069982A1 |
The invention provides a novel process of making cheese comprising the production of a coagulum which is caused to disagregate into small curd particles in an in-line continuous flow process, separation of the curd particles from the whe...
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WO/2003/070010A1 |
The invention is a process for producing flavour enhancing esters from dairy sourced mono−, di−, or triglycerides. The process is a transesterification reaction between the mono−, di− or triglyceride and an alcohol in an aqueous ...
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WO/2003/070013A1 |
The present invention relates to a process for producing cheese from enzyme−treated cheese milk, and the use of the resulting produced cheese as ingredient in food products. More particularly, the present invention relates to a process...
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WO/2003/064613A2 |
This invention provides amidases, polynucleotides encoding the amidases, methods of making and using these polynucleotides and polypeptides. In one aspect, the invention provides enzymes having secondary amidase activity, e.g., having ac...
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