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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...
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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...
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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...
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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...
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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...
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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.
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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...
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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...
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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.
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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...
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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...
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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...
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WO/2017/112873A1 |
The invention concerns a sweetened dairy product comprising a dairy material, at least one steviol glycoside, and a lactase enzyme.
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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...
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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...
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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...
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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...
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WO/2017/106264A1 |
A method for producing a clean lactase is described. The method comprises incubating a preparation comprising said lactase at a pH close to the isoelectric point of said lactase.
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WO/2017/103334A1 |
The invention relates to a method of modification of dry matter composition and/or dry matter content of milk, comprising the steps of: providing raw milk having a fat content in the range of about 3% w/w to about 60% w/w; modifying a dr...
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WO/2017/103051A1 |
The present invention relates to a Streptococcus thermophilusstrain, wherein the strain is galactose-fermenting, wherein the straincarries a mutation in the DNA sequence of the glcKgene encoding a glucokinase protein, wherein the mutatio...
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WO/2017/106687A1 |
A method and composition suitable for preserving muscle mass and function by increasing muscle protein synthesis and/or decreasing muscle protein degradation in mammals is disclosed. In one embodiment, the mammals are administered a prot...
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WO/2017/104729A1 |
Provided is a method for manufacturing a fermented dairy product in which a first step, in which a mixed liquid is obtained by mixing raw milk and lactic acid bacterium, and a second step, in which the mixed liquid is fermented, are perf...
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WO/2017/105286A1 |
The invention relates to the dairy industry, and specifically to a technique for producing powdered fat-free baked milk. The technical result of the claimed invention consists in producing a product having the homogeneous consistency of ...
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WO/2017/104730A1 |
The present invention addresses the problem of providing an effective means for improving the dispersibility of the precipitation product or aggregation product of a microbial cell such as a lactic acid bacterium which is generated durin...
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WO/2017/103336A1 |
The invention relates to a method for producing an acidified milk product com- prising the steps of: providing a milk raw material; concentrating the milk raw material by membrane filtration to provide a filtration retentate; acidifying ...
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WO/2017/098022A1 |
Disclosed herein are ready to drink ("RTD") plant protein and/or dairy protein beverages having improved stability, texture and mouthfeel. The beverages comprise a plant protein and/or a dairy protein, and a texturing/stabilizing system,...
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WO/2017/098058A1 |
Methods of extracting lactose from whey are disclosed herein. Such methods can include removing water from the whey, thereby causing precipitation of lactose from the whey. The resulting heterogeneous mixture may be passed through one or...
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WO/2017/097984A1 |
The strain Lactobacillus casei AH077 (NCIMB12019) produces a polysaccharide and increases energy excretion. The strain acts to block fat absorption and is used in the prevention or treatment of obesity and obesity-related metabolic syndr...
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WO/2017/096251A1 |
A yogurt maker device comprises an outer shell to house a yogurt vessel that receives milk and a culture container that receives yogurt culture. A processor within the outer shell controls a heating element to boil milk within the yogurt...
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WO/2017/095221A1 |
The present invention concerns the field of food preservation. The present invention provides a preservative (antimicrobial) system comprising a cinnamate component and an alkanoate selected from selected from acetic acid, propionic acid...
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WO/2017/090049A1 |
The present invention is directed to microvesicles isolated from milk, compositions thereof and uses for the preparation of milk formulas. In particular, disclosed are microvesicles, including exosomes and/or fat globules which encapsula...
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WO/2017/090704A1 |
[Problem] The purpose of the present invention is to provide cranberry-derived lactobacillales that have high immunomodulatory effects and that can suitably be used in food and drink, and to provide food and drink containing the lactobac...
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WO/2017/089893A1 |
[Problem] To provide a milky beverage that is rich in flavor. [Solution] A milky beverage containing proline. The milky beverage may have a fermented milk flavor. The milky beverage may contain less than 3.0% of non-fat milk solids, and ...
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WO/2017/086796A1 |
The present invention concerns the field of food preservation. The present invention provides a preservative (antimicrobial) system comprising a cinnamate component and a lactate component, wherein the cinnamate component (CC) and the la...
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WO/2017/081303A1 |
A liquid dairy composition suitable for making a foamed dairy product, such as a foamed yogurt-type product, is disclosed, and its process of manufacturing.
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WO/2017/081305A1 |
A liquid dairy composition suitable for making a foamed dairy beverage, such as a foamed smoothie product or a foamed liquid yogurt-type product, is disclosed, and its process of manufacturing.
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WO/2017/076940A1 |
The present invention provides a method of producing a liquid dairy concentrate, the method comprising: mixing cream and micro-filtered milk to form a liquid dairy ingredient, wherein the liquid dairy ingredient has a fat content of at l...
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WO/2017/076396A1 |
The invention relates to a method and to a device for producing dry dosage forms of a GcMAF-containing formulation, wherein starter cultures are first introduced into milk such that a fermentation preparation is produced, wherein ferment...
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WO/2017/077754A1 |
The present invention addresses the problem of providing a composition by which a chocolate drink can be easily prepared. Also, the present invention addresses the problem of improving the dispersibility of the chocolate drink thus prepa...
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WO/2017/078114A1 |
The present invention pertains to a milk beverage that contains insoluble cellulose and has an average fat globule diameter of 1-10 μm. This milk beverage can impart a sensation of richness derived from fat, enhance palatability, and ex...
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WO/2017/072433A1 |
The process for producing cheese from skimmed milk comprises: - a step of preparing a milk, referred to as concentrated milk, said preparation step comprising: • when the milk is in liquid form, a step of concentrating the skimmed milk...
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WO/2017/073723A1 |
[Problem] To provide a milk or a milk product capable of reducing off-flavor resulting from p-cresol. [Solution] A milk that contains p-cresol, a cyclic saccharide, and p-cresol encapsulated in the cyclic saccharide. The milk characteriz...
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WO/2017/073720A1 |
The present invention addresses the problem of providing a deterioration-odor masking agent and a deterioration-odor masking method for effectively masking the deterioration odor of dairy products. This problem is solved by means of a ma...
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WO/2017/069183A1 |
The present invention addresses the problem of providing, using a simple method, a milk-component-containing coffee beverage in which sedimentation occurring during storage and/or due to heat sterilization of the milk-component-containin...
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WO/2017/068017A1 |
The present invention describes flavoured yogurt comprising added sucrose in an amount of 10% (wt) or less and comprising one or more weakly post acidifying lactic acid bacteria and a non-sucrose sweetener. Further, the invention describ...
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WO/2017/065416A1 |
The present invention relates to a yogurt fermenting device for home use. The yogurt fermenting device (100) for home use comprises: a bottom plate (101) having an integral heating plate (101a) therein and a cylindrical wall (102); a hot...
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WO/2017/063942A1 |
A dairy beverage comprising milk solids, oil or fat, starch, emulsifier, gellan, cellulose and carrageenan in specific amounts in a closed container is disclosed. The beverage may be foamed by shaking, to provide a pleasant aerated textu...
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WO/2017/064372A1 |
The present invention relates to a fat spread composition in oil-in-water emulsion comprising milk fat, vegetable oil(s), an acidified milk-based mass and water, wherein pH of the spread is in the range of 4.8-6.5 and the fat content of ...
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WO/2017/064239A1 |
The present invention relates to a novel dry dairy product in solid form, also referred to as a dry dairy product tablet or lozenge; more specifically, it concerns a solid dairy product containing 0% to 40% fat by weight, relative to the...
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WO/2017/057945A1 |
The present invention relates to a method for producing fermented ginseng which maintains the original shape of ginseng which is in the form of fresh ginseng or white ginseng (dried ginseng), retains effective ingredients of ginseng inta...
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