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WO/2021/219967A1 |
The present invention relates to an egg substitute and to a method for the production thereof, and to the compositions comprising said egg substitute. More specifically, the present invention relates to a composition comprising a legume ...
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WO/2021/214076A1 |
A packaged food product comprising a container which comprises a bottom wall and a side wall extending along a longitudinal axis from said bottom wall to a top, the bottom wall and the side wall define a hollow body, the top having an op...
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WO/2021/209611A1 |
The present invention is in the field of food technology. The present invention provides methods of controlling growth of listeria by limiting their access to manganese. More specifically, the present invention provides a method of inhib...
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WO/2021/209600A1 |
The present invention is in the field of dairy technology. It relates to methods of inhibiting listeria in dairy products, characterized in that the fermentation is carried out using Lactobacillus rhamnosus DSM 32092 or a mutant thereof....
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WO/2021/210575A1 |
The present invention addresses the problem of achieving a target amount of vitamin D by short-time irradiation in the process of enriching vitamin D in a bloomy rind cheese such as camembert cheese by ultraviolet irradiation. The presen...
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WO/2021/194990A1 |
Disclosed is a method for improving the conversion properties and decreasing ripening time of cheese made from ultra-filtered milk and/or concentrated milk, the method comprising applying chymosin to cheese curds during the cheesemaking ...
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WO/2021/176392A1 |
A cheese product with a carrageenan casing comprises soft cheese encapsulated in a casing comprising carrageenan. The cheese product can be manufactured by forming a coating comprising carrageenan around a soft cheese, for example by co-...
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WO/2021/177392A1 |
Provided is a mutant transglutaminase (mutant TG) having low acid resistance. This mutant TG has mutation at an amino acid residue such as A261, V271, A322, V326, D46, M16, Y34, W38, and S199.
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WO/2021/175658A1 |
The present invention refers to the use of a calcium carbonate-based composition as an anticaking agent, wherein the calcium carbonate-based composition comprises a first component being a natural ground calcium carbonate or a precipitat...
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WO/2021/170799A1 |
The present invention relates to a wild-type, non-engineered, microbial lipolytic enzyme with a higher specificity for short-chain fatty acids than for medium to long fatty acids, specially long fatty acids. This invention further relate...
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WO/2021/166282A1 |
Provided is a koji mold-aged cheese that is equivalent or superior in flavor, taste and smooth texture to conventional mold-aged type cheeses. A method for producing a koji mold-aged cheese, said method comprising: (i) a step for addin...
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WO/2021/165464A1 |
1. Process for producing a cheese-containing foodstuff which is free from significant amounts of additives, the functional classes of which according to the German regulation on the approval of food additives (ZZulV) are complexing agent...
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WO/2021/160419A1 |
A method of controlling or preventing infestation of plants by fungi, wherein a fungicidally effective amount of cyclothiazomycin C, is applied to the plants, to parts thereof or the locus thereof.
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WO/2021/152106A1 |
The present invention pertains to a low sodium processed cheese comprising significant amounts of micellar casein isolate and a method of producing it.
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WO/2021/151134A1 |
The invention relates to a spread for a snack product comprising a dough piece (2, 4), particularly produced from potatoes, bread doughs and/or rice, the spread (1, 3) having a cheese component that consists of fresh cheese and cheese of...
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WO/2021/151978A1 |
A method, process, and computer program for determining an order in which a food product is successively cultured with a set of bacterial cultures in a process for producing a fermented food product, each bacterial culture of the set of ...
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WO/2021/148422A1 |
A process for the preparation of a brine-ripened cheese product comprising the steps of (a) providing a pre-cheese comprising, based on the weight of the pre-cheese, - 15-35 wt.% of protein comprising, based on total weight of protein, a...
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WO/2021/146316A1 |
The present disclosure relates in part to methods for treating or preventing a disease using a bacterial formulation that comprises a probiotic bacterium, a biocompatible microsphere, and/or a prebiotic.
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WO/2021/134914A1 |
Provided are a Monascus purpureus (Monascus purpureus) strain and the use thereof in the preparation of a dairy product. The strain deposit number is CGMCC No.18564. Also provided is a method for preparing cheese from the Monascus purpur...
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WO/2021/138052A1 |
A multilayer edible product includes a first layer, a second layer having a water activity that may be less than the water activity of the layer, and an edible moisture barrier layer positioned between the first layer and the second laye...
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WO/2021/137814A2 |
The present invention relates to a production method of UF Suzme containing kefir cultures comprising steps of; mixing a kefir preparation with a citrate wherein ratio of the citrate is between 0,1-2% by weight of mixture; adding mixture...
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WO/2021/119746A1 |
This invention relates to methods of pasteurising cheese in the presence of a hydrated hydrocolloid to produce a pasteurised cheese emulsion in a substantially homogeneous form with negligible amounts of additives. Cheese products prepar...
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WO/2021/116159A1 |
The invention relates to an ovenable pre-baked crumb-coated snack comprising: (a) a filling having a water content of 30-90 wt.%; (b) a barrier layer surrounding the filling, said barrier layer containing - 15-75 wt.%, calculated by weig...
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WO/2021/112041A1 |
The present invention addresses the problem of providing: a bone-strengthening composition having the effect of promoting increase of osteoblasts, having the effect of suppressing bone resorption due to osteoclasts, and being effective f...
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WO/2021/104214A1 |
Disclosed is the use of an exosome derived from a carcass in a skin regulation product. Experiments prove that the exosome realizes an anti-aging function by means of promoting the expression of cell collagen, etc.; the exosome realizes ...
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WO/2021/094839A1 |
The equipment (1) for the production of stuffed cheese, particularly burrata cheese, comprises: one base frame (2); supporting means (3) for a cheese (C) of the fresh "pasta filata" type associated with the base frame (2); gripping means...
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WO/2021/078764A1 |
The present invention relates to a direct vat set starter culture composition comprising lactic acid bacteria comprising a manganese transporter for fermenting a food product and for inhibiting or delaying growth of fungi in said food pr...
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WO/2021/081349A1 |
A fermented beverage and method for producing the same are provided. A method of producing a fermented beverage may include providing acid whey. The acid whey may be fermented. Fermentation of the acid whey may be arrested. Flavoring may...
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WO/2021/074117A1 |
The present invention relates to a food product of the milk biscuit type, consisting mainly of dairy ingredients having organoleptic properties of a biscuit, in particular crunchiness and swelling properties.
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WO/2021/069673A1 |
Present invention relates to new processes for making Swiss cheeses or Continental cheeses type with an improvement of eyes formation and distribution. This present invention relates the culture design and use of particles with defined p...
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WO/2021/069453A1 |
The invention relates to cheese in a package wherein the cheese is coated with an edible 5 layer. The invention further relates to a process for ripening cheese, and to the use of alginate and a package for ripening a cheese.
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WO/2021/058504A1 |
The invention relates to a baked cheesecake comprising a crust and a filling wherein the filling comprises 2 – 7 wt. %, based on the dry weight of the filling, of whey protein preferably derived from a whey protein source comprising at...
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WO/2021/058686A1 |
The present invention relates to a method for manufacturing a food product comprising matter of dairy origin and matter of plant origin, the product comprising at least 50% by weight of legumes. The present invention also relates to a hy...
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WO/2021/045624A1 |
Disclosed is a method of making French-type goat cheese whereby the production of acid whey waste is prevented. Goat milk is subjected to microfiltration so as to obtain a whey-reduced milk fraction and a whey fraction. The whey-reduced ...
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WO/2021/013877A1 |
A method of producing milk products, wherein buttermilk is subjected to ultrafiltration with a separation limit in the range between 1000 and 20 000 Da, especially between 5000 and 15 000 Da, more preferably at about 10 000 Da.
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WO/2021/006623A1 |
As stated above, the present invention relates to: a new strain, Lactococcus chungangensis CAU 1447 (strain deposit number: KCTC 13873BP) strain or a culture thereof; a use thereof for liver protection, hangover relief, and prevention an...
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WO/2021/005079A1 |
The invention relates to a method for providing a naturally ripened, cylindrically 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...
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WO/2020/263566A1 |
A cheese slurry suitable for topical application on a snack product prior to baking includes natural cheese powder solids, an emulsifier, oil, water, and pregelatinized starch in amounts effective to provide a crispy topping having an ap...
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WO/2020/260296A1 |
The present invention relates to a cheese powder, as well as the methods for manufacturing said cheese powder and a cheese-based food product made from the latter. In particular, the method for manufacturing said cheese powder comprises:...
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WO/2020/254604A1 |
A method for producing a fermented milk product (e.g. a yogurt) with a relatively high stable pH value at the end of the fermentation comprising inoculating milk with Streptococcus thermophilus (ST) Gal(+) bacteria.
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WO/2020/240042A1 |
The present invention relates to Lactococcus starter cultures that are compatible with nisin-producing strains and simultaneously do not degrade nisin. The present invention defines starter cultures that can be used in combination with n...
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WO/2020/234230A1 |
The invention discloses preparations for use in enhancing formation of short-chain fatty acids (SCFAs) in a subject for treating or preventing a disease or disorder comprising at least one omega-3 fatty acid salt having an organic counte...
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WO/2020/226501A1 |
Disclosed is method of removing spores from raw goat milk. Thereby raw goat milk is subjected to decreaming in a separator. Goat cream is thereupon subjected to mild heat treatment. Goat skim milk may be subjected to microfiltration. Ret...
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WO/2020/212954A1 |
The present invention relates to food products comprising heat-treated liquid milk protein concentrates, and methods of producing and using these milk protein concentrates and food products.
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WO/2020/200991A1 |
Process for the preparation of a pasta filata cheese precursor comprising the steps of a) combining a bovine milk fat fraction, skim milk and a dairy source of phospholipids in such amounts to obtain a cheese milk having a fat/protein ra...
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WO/2020/198342A1 |
Disclosed herein is a process for isolating phospholipids from milk by-products, such as acid whey, the process comprising: a) exposing milk by-products to filtration, thereby enriching for phospholipids; and b) solubilizing and removing...
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WO/2020/197392A1 |
The invention provides a method for milking dairy animals and manufacturing cheese (26) from the milk obtained, wherein the method comprises the following steps: a) milking a well-defined, measured amount of base milk which satisfies cer...
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WO/2020/172217A1 |
A process cheese produced by a combination of an acid curd and a concentrated milk protein at specific ratios is disclosed. The process cheese is produced without an emulsifying salt. A method of producing the process cheese is disclosed...
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WO/2020/170117A1 |
The present invention relates to a method for producing milk and/or a derivative thereof enriched with at least one lipid-lowering substance, preferably monacolin k, comprising the steps of: (a) administering to a dairy ruminant a ration...
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WO/2020/148098A1 |
A process (1) for producing a dairy product (9a, 10a) which consists in selecting a raw material constituted by milk with a fat content comprised between 0% and 4.5%; adding an acidifier (3a) to such milk, chosen preferably from among a ...
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