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Matches 1 - 50 out of 4,854

Document Document Title
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...  
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...  
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.  
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...  
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.  
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...  
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...  
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 ...  
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.  
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...  
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...  
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...  
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:...  
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.  
WO/2020/197206A3
The present invention relates to cheese grilled short rib patties having improved flavor (refined taste of food) and palatability by applying grilling cheese instead of rib bones included in traditional short rib patties, and to a method...  
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...  
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...  
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...  
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.  
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...  
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...  
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...  
WO/2019/174001A8
Provided are Lactococcus lactis subsp. lactis CCFM1018, a fermented food thereof and an application thereof in preparing a drug. The bacteria is not only obviously superior to intestinal resident flora, such as escherichia coli and enter...  
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...  
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...  
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 ...  
WO/2020/148414A1
The invention relates to a method for making a cheese product comprising: - subjecting ripened packed cheese to an anti-microbial treatment; - thereafter removing the packing material from the treated cheese; and - thereafter extruding t...  
WO/2020/134772A1
Disclosed are a β-lactoglobulin-vitamin conjugate comprising sugar alcohols and a preparation method thereof. The β-lactoglobulin-vitamin conjugate comprising sugar alcohols comprises β-lactoglobulin that has been subjected to glycosy...  
WO/2020/138419A1
This cheese-like food contains: a cheese ingredient; tapioca starch; one or more sugars selected from the group consisting of monosaccharides, disaccharides, trisaccharides, oligosaccharides, starch degradation products having a DE value...  
WO/2020/128648A1
A countertop cooking appliance is an apparatus that is used to manufacture food, particularly cheeses, with controlled heating, mixing, cutting, drainage, and pressure cycles. The apparatus is also configured to accept various cooking pa...  
WO/2020/127144A1
The present invention relates to a method for obtaining a bacteriophage insensitive mutant (BIM) of a lactic acid bacterium parent strain suitable for food and feed fermentation. Further, the present invention relates to a method for the...  
WO/2020/131230A1
Novel cheese products and methods of producing such cheese products that include a biogenerated exopolysaccharide (EPS) formed in-situ and separate from the main cream cheese fermentation. In some approaches, the methods and cheese produ...  
WO/2020/128084A1
A process for preparing a fermented dairy product matching with warm flavouring agents is disclosed. A dairy composition is first prepared by mixing an egg-and-milk powder with a dairy base. Thereafter, the dairy composition is homogeniz...  
WO/2020/121284A1
Method for producing ripened hard or semi-hard cheese comprising the steps of: i) arranging one or more unripened cheese wheels (2) comprising phosphoproteins and lactic bacteria in a maturation environment (10); ii) providing at least o...  
WO/2020/115012A1
Process for making a pasta filata cheese precursor comprising the steps of a. providing a pre-cheese comprising, based on the weight of the pre-cheese, 10-36 wt.% of protein comprising, based on total weight of protein, at least 50 wt.% ...  
WO/2020/099427A1
The present invention relates to novel strains of Penicillium camemberti and to the use thereof for the preparation of food products, for example of dairy and/or vegetable origin, such as the ripening of soft cheeses having a moldy and/o...  
WO/2020/101486A1
The invention provides a method for the generation of a bacteriophage insensitive mutant from parent strain cells comprising an active CRISPR-Cas system, the method comprising the stages: -an anti-CRISPR protein exposure stage comprising...  
WO/2020/094839A1
The present invention is in the field of dairy technology. It relates to methods of inhibiting the growth of unwanted microorganisms, such as Gram-negative bacteria, yeasts or molds in dairy products by using phospholipase to treat the m...  
WO/2020/089279A1
ABSTRACT The application is directed to a method to manufacture pasta-filata cheese based on cultures comprising or consisting of either 1) at least a galactose-positive Streptococcus thermophilus strain as defined herein or 2) at least ...  
WO/2020/079270A1
The invention relates to methods for making strained acidic, for example fermented, dairy products having reduced carbohydrates, compositions comprising strained acidic, for example fermented, dairy products having reduced carbohydrates,...  
WO/2020/075206A1
A process for creating a cream comprises the steps of preparing a cream base, preparing a mixable ingredient adapted to define a granular mass and joining to said cream base said mixable ingredient; preparing said mixable ingredient comp...  
WO/2020/065240A1
The present invention relates to a method for preparing a food matrix saturated with gas at a pressure above atmospheric pressure comprising the following steps: (a) introducing a deformable food matrix containing a gas phase, at the sta...  
WO/2020/056512A1
An apparatus for fusing curd and a method for fusing curd. The curd is fused in the apparatus, which is configured to form a curd stack in a container that has a temperature comprised within a temperature range that favors acidification ...  
WO/2020/051527A1
Described herein are methods of making a gas-containing food product. Described herein are methods of making a dairy product over multiple seasons when the supply of fresh milk varies 40% over the course of the seasons. The producing the...  
WO/2020/038969A1
A method for the preparation of a Dutch- or Swiss-type cheese or cheese product comprising the steps of first preparing a pre-cheese from a concentrated protein source and a specific fat source followed by processing the pre-cheese obtai...  
WO/2020/038898A1
The present invention relates to a human food comprising a basic food product and an ingredient, wherein the ingredient comprising one or more health-enhancing microorganism and a combination of at least one fermented seaweed material an...  
WO/2020/029352A1
Provided is processed cheese containing lysozyme, comprising the following ingredients: 0.07 to 89% of lysozyme, 10 to 99.92% of cheese, and 0.01 to 1% of an emulsifying salt. The percentages are mass percentages of the total mass of the...  
WO/2020/030625A1
The present invention relates to a process for producing a fermented milk soft cheese product comprising the steps of a) Providing a first milk base, b) Optionally subjecting the first milk base to a concentration step to obtain a concen...  
WO/2020/017456A1
[Problem] To provide a cheese-containing food that shows an appropriate stringiness or viscosity in a molten state and has a good texture. [Solution] A cheese-containing food which comprises curdlan and a processed starch in such amounts...  
WO/2020/011975A1
The invention relates to methods for making cheese, in particular to improving the productivity of the cheese making process by controlling the rate of coagulation of a cheese milk and/or the strength of the gel network formed. Provided ...  

Matches 1 - 50 out of 4,854