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WO/2013/039410A1 |
The subject of this invention is a method of manufacturing cheese crisps, cheese crisps and food produce containing cheese crisps, applicable in food industry. The method states, that cheese is checked under a metal detector, cut with a ...
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WO/2013/037739A1 |
The invention relates to fat replacer compositions with improved mouth feel and smooth texture, a method of making said fat replacer compositions and a method of improving the mouth feel and texture of food compositions by using Cassia g...
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WO/2013/034568A1 |
The present invention relates to packaging material and its use in the shelf-life extension and quality improvement of products.
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WO/2013/030280A1 |
The present invention relates to a lactic acid bacterial strain characterized in that it is capable of producing at least 100 mg/l acetoin and/or at least 6mg/l diacetyl in Test A. The invention relates further to a process for producing...
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WO/2013/031959A1 |
The present invention relates to a method for manufacturing a thread-forming processed cheese which forms a thread when a cheese is melted by heating. According to the present invention, a milk concentrate which contains at least 40 wt% ...
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WO/2013/026475A1 |
The invention relates to a cheese containing gel particle inclusions. Gel particles are different in taste, texture color, flavor and origin compared to the cheese matrix, of fresh-, soft-, semi-hard or hard cheese type.
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WO/2013/017911A1 |
The invention relates to a method which enables the industrial production of a food composition in the form of a soufflé and containing cream of rice, and in various shapes according to the mould or moulds used, the final texture of sai...
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WO/2013/017898A2 |
Production procedure of white cheese in brine, using stackable trays and pallet tanks, or only pallet tanks, consisted of a tray for dry salting (1) with suitable depth, tight on three sides and reinforced at the corners (2) suitable for...
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WO/2013/013292A1 |
Novel soy/milk gels are provided useful for making cheese-type and yoghurt type products. Method for preparing such products are also disclosed herein. In particular, the invention relates to a soy/milk cheese-type product which is a ble...
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WO/2013/014610A1 |
The present invention relates to the preparation of food products presented in the form of a bite-sized piece comprising a cereal-based core and a cheese coating. Said cheese snack is characterised in that it comprises a pre-layer coatin...
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WO/2013/011993A1 |
A method for producing a natural cheese having rich flavor; and a natural cheese having rich flavor, which is produced by the method. A method for producing a natural cheese, in which a step of aging a curd, which is carried out in the p...
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WO/2013/009105A2 |
The present invention relates to a dairy product containing functional alginic acid beads, comprising a composition containing 1-10 wt% of alginic acid beads on the basis of the weight of a dairy product, wherein the alginic acid beads a...
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WO/2012/177556A2 |
The present invention features compositions and methods for modulation of the mucosal immune system. The compositions include foods fermented by the probiotic organism, Lactobacillus paracasei CBA L74 (International Depository Accession ...
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WO/2012/175752A1 |
The present invention relates to the manufacture of cheese, especially cottage cheese, by fermenting milk with lactic acid bacteria.
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WO/2012/172179A1 |
The present invention relates to a process for producing cheese, comprising the steps of: providing a first raw material liquid; providing a second raw material liquid; treating the first raw material liquid with a protein crosslinking e...
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WO/2012/168875A1 |
Press machine (13), particularly for producing mozzarellas having a substantially two-dimensional geometry, comprising a station for sorting (14) preformed balls of mozzarella (6) and obtained with a milk- based paste and a press station...
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WO/2012/168189A1 |
The present invention relates to a composition for coloring foods, beverages, animal feeds, cosmetics or drugs comprising 1) dissolved carotenoid emulsified as an oil-in-water emulsion using a suitable emulsifier and 2) crystalline carot...
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WO/2012/167696A1 |
Disclosed are a processed cheese stored at room temperature and a preparation method therefor. The processed cheese stored at room temperature comprises the following raw materials: natural cheese 15-65%, fat products 2-14%, milk solid s...
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WO/2012/161572A1 |
The present invention relates to food products supplemented with micronutrients and, in particular, to a composition comprising vitamin K2. The composition further comprises calcium and magnesium, wherein the ratio Ca/Mg is less than 8. ...
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WO/2012/156771A1 |
The invention concerns a process for the production of a low-fat mozzarella comprising the steps of preparing a bulking pre-mix of dry components such as one or a mixture of rennet casein, sodium casein, milk protein concentrate and whey...
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WO/2012/146693A2 |
A method for the production of room-temperature stable cheesecake filling and the cheesecake filling obtainable by this method.
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WO/2012/145629A2 |
Methods and compositions for producing cheese with S. thermophilus and a urease inhibitor, and for producing hard or semi-hard cheese, such as cheddar, with S. thermophilus that is partially or completely deficient in its ability to rele...
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WO/2012/145047A1 |
The present invention provides methods, compositions, and systems for producing cheese with S. thermophilus and a urease inhibitor, and for producing cottage cheese with S. thermophilus that is partially or completely deficient in its ab...
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WO/2012/136833A1 |
The present invention relates to a composition suitable for preparing a dairy product comprising at least one mesophilic starter culture, such as a Lactococcus starter culture, and a Lactobacillus rhamnosus strain capable of imparting on...
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WO/2012/136832A1 |
The present invention relates to a composition suitable for preparing a dairyproduct comprising at least one starter culture and a Lactobacillus rhamnosusstrain capable of imparting onto the dairyproduct an enhanced creamy flavorwithout ...
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WO/2012/131008A2 |
The present invention relates to inactivation of bacteriophages in a liquid, such as bacterial growth medium, milk and whey.
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WO/2012/127005A1 |
The present invention relates to a liquid formulation comprising chymosin at a high strength.
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WO/2012/117450A1 |
Provided is a method for producing long-storable pasteurized fresh cheese which has a soft texture and has an extremely good taste, in which water separates little and of which the pH and the acidity hardly lower. The method for producin...
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WO/2012/110706A1 |
The invention relates to a method for producing cheese, comprising the steps of: providing a milk raw material, subjecting the milk raw material to microfiltration and pre-acidification to produce an acidified casein concentrate, where t...
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WO/2012/091562A1 |
Described is a method of making cheese wherein a cheese intermediate is subjected to a high isostatic pressure (HP) treatment. The cheese intermediate is preferably concentrated milk or curd. As a result, a cheese can be obtained having ...
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WO/2012/072669A1 |
A process for producing a sweetened cheese product having a dry extract of between 30% and 60% and comprising at least one cereal. The invention relates to a process for producing a sweetened milk product having a dry extract of between ...
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WO/2012/074420A1 |
The invention claimed is the method of production of curd, which is a protein product designed both for instant use and for further processing by food industry. This technology can be applied in large dairy plants as well as in small pro...
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WO/2012/069546A1 |
A method for making a milk product (e.g. a yogurt) comprising adding an effective amount of an N-linked glycosidase and/or an O-linked glycosidase to milk.
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WO/2012/070599A1 |
Disclosed are: a cheese, said cheese retaining the shape of cheese even after retort sterilization, melting to give a mild and soft texture when heated before serving, and showing good stringiness; and a retort pouch pasta sauce using th...
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WO/2012/060723A1 |
A process for preparing a grindable cheese having 30-45% moisture, at least 0.5% whey protein and more than 10% fat in dry matter is provided. It involves (a) filtering milk through a membrane to remove 30% to 90% of the water and prefer...
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WO/2012/046716A1 |
The present invention relates to a method for the continuous production of cheese, whereby a cheese is continuously produced by continuously feeding a starting milk material to a production line and then processing the same while transfe...
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WO/2012/046086A1 |
Method for extending the shelf-life of a foodstuff Methods of extending the shelf-life of a foodstuff and/or for preventing or reducing microbial (e.g. bacterial) growth on said foodstuff are provided. The methods comprise coating the fo...
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WO/2012/048334A2 |
This invention relates to novel enzymes and novel methods for producing the same. More specifically this invention relates to a variety of fungal enzymes. Nucleic acid molecules encoding such enzymes, compositions, recombinant and geneti...
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WO/2012/038513A1 |
The invention relates to a method for producing a foodstuff or a foodstuff preparation, in which at least one liquid and/or viscous composition comprising at least one ingredient of milk origin is mixed with at least one stabilizing agen...
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WO/2012/034218A2 |
Partially dehydrated cheese products that may be consumed as a puffed cheese snack, and that may be stored for extended periods of time prior to consumption or reconstitution are provided, as are methods for making the same. Precursor ch...
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WO/2012/029866A1 |
The object of the present invention is to offer a process for producing cheese without the need for fermentation and ripening, enabling production in a short time, while also producing cheese having a similar flavour and texture to chees...
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WO/2012/029713A1 |
Provided are: cheeses having excellent storage stability; and a method for producing the cheeses. Starting material cheeses are brought into contact with a glycerol solution, so that the water activity thereof is within the range of 0.30...
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WO/2012/025313A1 |
The invention relates to a device for producing processed cheese portions, comprising a plurality of modules that are arranged successively in the direction of production, in which the processed cheese is formed into a band, cooled, and ...
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WO/2012/025307A1 |
The invention relates to a method and device for introducing a visible ingredient (7, 12) into the surface of a food present as a flowable composition, in particular a hot cheese melt (1), wherein the flowable composition of the food wit...
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WO/2012/026351A1 |
This cheese forming device (3) forms sheet cheese (52) while cooling molten cheese (51) supplied from a molten cheese supply device (2). The cheese forming device (3) is provided with cooling belts (11, 12) and a mold release agent misti...
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WO/2012/023863A1 |
The invention provides methods for preparing processed cheese having reduced sodium content, while retaining desirable organoleptic characteristics, processability, food safety attributes and functional characteristics normally associate...
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WO/2012/015036A1 |
Provided are a variety of processed cheese having excellent storage stability at room temperature and excellent texture, and a production method thereof. A method whereby, after the addition of glycerine, a variety of processed cheese is...
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WO/2012/010541A1 |
The invention relates to a food preparation which comprises a processed cheese formulation as a carrier component, wherein the processed cheese formulation contains at least 2 wt % of whey proteins present predominantly in denatured form...
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WO/2012/010179A1 |
The present invention relates to a kind of Mesh called "Sweet Mesh ". It is free of salt and pepper except what is used in the ferment which is used in its manufacture. It is produced in three stages; producing Mesh of the country in new...
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WO/2011/161410A1 |
A food bar has a first end and a second end, and a length defined from the first end to the second end. The food bar comprises a plurality of strands of foodstuff, and at least one strand extends from the first end to the second end. In ...
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