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WO/2010/035825A1 |
Provided is a method whereby a dairy product having a rich and creamy texture can be obtained by reducing or removing a reaction inhibitor for protein deamidase contained in a starting milk material having little heat history to thereby ...
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WO/2010/034895A2 |
The present invention relates to a method and to equipment for preparing cheese or a cheese product containing at least one heat-sensitive compound having a positive nutritional effect such as a probiotic bacterium. The preparation metho...
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WO/2010/029226A2 |
Process for the manufacture of a dietary paste based on vegetable milk curds, enriched with a dietary supplement, allowing uniform incorporation of the dietary supplement in large proportions so that the paste obtained has a pronounced t...
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WO/2010/022790A1 |
The present invention relates to a method for making Cheddar type and Continental type cheese with an adjunct culture comprising a Lactobacillus helveticus strain.
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WO/2010/022721A2 |
The object of the invention is to use sage flour and sage extract produced from common sage, Salvia officinalis, to a greater extent in the food industry in order to exploit novel flavour notes and simultaneously also the health-promotin...
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WO/2010/012802A1 |
Sterile oil-in-water emulsion containing a water phase, one or more water soluble ingredient(s) and one or more emulsifiers selected from the group of caseinates.
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WO/2010/008786A2 |
Described are enzymatic methods of making food products and modifying food flavor using, for example, a lipase and a lactase, and related enzyme compositions and food products.
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WO/2010/008056A1 |
A cheese which is produced by once grinding a cheese and then reshaping the same. In the step of reshaping, it is possible to use, as a binder, dextran, starch (including processed starch), egg albumen, an egg albumen powder, gelatin, a...
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WO/2010/001596A1 |
Disclosed is a hard or semi-hard natural cheese capable of reaching full matured within a short period of time and, after being cooked, showing a browned appearance that cannot be obtained by the existing products, which is produced by p...
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WO/2010/001073A1 |
The invention relates to a method, termed "bionative" method, for preparing a leaven, in which: an unpasteurized milk is selected from the group formed from unpasteurized milks of which the pH is capable of reaching, during a step of sta...
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WO/2009/150183A1 |
The present invention relates to the development of micellar casein (MCCa) and milk protein concentrate (MPCCa) powders, with different calcium-to-casein ratios and buffering capacity. The invention also relates to the use of the MCCa an...
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WO/2009/147157A1 |
The present invention relates to an instant yoghurt composition which comprises dry milk powder, dry rennet enzyme and a dried lactic acid culture.
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WO/2009/141425A1 |
The present invention relates to a food with cheese contained therein, said food typically derived from food based on ground meat by replacing the ground meat with cheese particles, a method for the manufacture thereof, use thereof in th...
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WO/2009/082229A9 |
Described is a composition of peptides resulting from heat-induced acidic hydrolysis or enzymatic hydrolysis of a protein selected from the group consisting of β-lactoglobulin-containing whey protein preparation, glycinin- containing so...
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WO/2009/125386A2 |
A method for on-line channeling of milk based on predicted coagulation properties where the method comprises sampling raw milk from a milk line between a milking station and a collection point, performing spectral analysis of one or more...
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WO/2009/115546A1 |
A method of producing curd or cheese from a milk composition comprising the following steps: (1 ) heat-treating the milk composition; (2) treating the milk composition or a fraction thereof with a phospholipase; (3) adding protein hydrol...
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WO/2009/112778A1 |
The present invention relates to a milk-based dietetic composition comprising: - proteins in a proportion of from 4.5% to 15.0% by weight relative to the total weight of said dietetic composition, and - fats in a proportion of from 3.5% ...
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WO/2009/112753A1 |
Method of producing a cheese according to which: - a cheese curd is prepared; - from the cheese curd, an intermediate cheese paste is prepared; - a first treatment is carried out on the cheese paste at a temperature between 40°C and 90Â...
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WO/2009/111838A1 |
The present invention provides peptides and analogs and derivatives thereof having antimicrobial activity at least against Streptococcus uberis for the treatment of a range of infectious disease including mastitis, otitis externa, clostr...
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WO/2009/108074A1 |
A method for preparing a protein gel is provided. It comprises providing a dairy starting material comprising casein; adjusting the pH, if required, to a pre-selected point in the range 5.0-8.0; subjecting the material with the pre-selec...
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WO/2009/106575A1 |
The present invention relates to novel polynucleotide sequences comprising genes that encode novel lipolytic enzymes, as well asfunctional equivalents of the gene or the amino acid sequences with high homology thereto. The invention also...
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WO/2009/107662A1 |
In sample JM, the composition ratio of molten salts is optimized. In sample JE, the composition ratios of the molten salts and an emulsifier are optimized. Samples JM and JE are subjected to Joule heating. By this treatment, the heat-res...
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WO/2009/088283A1 |
The invention relates to a method for preparing cheese, in particular cheese prepared by means of acid or enzymatic curdling, and also to an apparatus for preparing cheese. The invention provides a method for the industrial preparation o...
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WO/2009/080484A1 |
The present invention relates to a process for the preparation of fermented food wherein a carboxypeptidase preparation is used to obtain accelerated fungal growth.
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WO/2009/061571A1 |
Methods of making a powdered dairy composition are disclosed. The methods may include the steps of adding a sequestrant for calcium and rennet to a milk composition to make treated milk, and forming the treated milk into a milk powder. P...
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WO/2009/056680A1 |
The invention relates to a soft, semi-soft, semi-hard, or hard cheese that contains a butter oil fraction, and to a method for its manufacture. By means of the butter oil fraction, it is possible to adjust the hardness of the cheese.
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WO/2009/056331A1 |
This invention relates to heat-expanded synthetic cheese products, heat-expandable precursors for forming same, the preparation of the precursor and the cheese products, and the use of a sugar alcohol for improving the organoleptic prope...
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WO/2009/053627A2 |
The invention relates to the use of at least one anionic emulsifier, in particular a monoglyceride esterified with an organic acid or an ester of a lactic acid esterified with fatty acids, in the preparation of a processed cheese product...
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WO/2009/048093A1 |
[PROBLEMS] To provide process cheese products which have little stickiness, are crisp and easily meltable in mouth and show light texture; and a method of producing the same. [MEANS FOR SOLVING PROBLEMS] Novel process cheese products can...
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WO/2009/047332A2 |
The present invention relates to a process for preparing foil-ripened cheese comprising (i) introducing cheese after brining into a cheese-aging packaging containing an opening for receiving cheese, (ii) closing the packaging, and (iii) ...
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WO/2009/041210A1 |
[PROBLEMS] To provide a method of producing a natural cheese whereby the maturation time and the flavor (in particular, the body taste) can be efficiently controlled or adjusted by a simple procedure. [MEANS FOR SOLVING PROBLEMS] In the ...
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WO/2009/033508A2 |
A solid composition comprising a cationic surfactant, such as the ethyl ester of the lauramide of the arginine monohydrochloride (LAE) and a polyene fungicide such as natamycin is provided. The solid composition is the basis for providin...
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WO/2009/024736A1 |
A lipid acyltransferase is described. The lipid acyltransferase comprises the amino acid sequence shown as SEQ ID No. 90, or an amino acid sequence which has 95% or more identity with SEQ ID No. 90.
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WO/2009/024862A2 |
The use of a lipid acyltransferase in the manufacture of UHT milk for improving the stability, particularly the long term stability, and/or improving the perceptible sensory difference and/or improving smell and/or taste and/or for reduc...
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WO/2009/012889A1 |
The present invention relates to fermented dairy products having a reduced protein content containing a stabiliser comprising carboxy methylcellulos starch and a galactomannan.
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WO/2009/010547A1 |
The present invention provides an aqueous antifungal composition comprising a polyene antifungal compound and a thickening agent. The composition can be used in the protection against the development of fungi on food, feed and agricultur...
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WO/2009/007398A1 |
The present invention relates to a food product, e.g. cheese, which containsan aldobionic acid (such as lactobionic acid) or a salt thereof, and a method for preparing such a food product by injection of the aldobionic acid.
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WO/2009/004566A2 |
The invention relates to sour whey powders enriched in calcium containing bioavailable calcium partly originating from milk, and partly processed together with milk components that maintain and improve some properties of the foodstuffs, ...
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WO/2009/005351A1 |
The present invention provides a vegetable fat blend that can suitably be used to replace milk fat in processed food products or to prepare imitation dairy products. The vegetable fat blend according to the present invention is character...
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WO/2008/157297A1 |
Packaging materials comprising a sealant film having at least a skin layer comprising LDPE, a core layer comprising LDPE, MDPE, HDPE, or a blend of any two or all three of these, and a sealant layer comprising EVA copolymer are disclosed...
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WO/2008/151820A1 |
The present invention relates to a method of making cheese comprising the following steps: supplying water, fat and powders containing whey protein and lactose-reduced dairy protein concentrates into a solid-liquid mixer, emulsifying and...
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WO/2008/153387A1 |
The present invention relates to a method for producing cheese. The method involves very small quantities of milk ranging between 0.1 ml and 160 ml, and is particularly useful in high - throughput cheese making applications. Cheese is pr...
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WO/2008/152172A1 |
The invention consists in mixing thirty eight per cent of milk with twenty nine per cent of liquid cream plus eight point seven per cent of sugar in a heated container, stirring to avoid sticking. The remaining twenty per cent of milk, e...
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WO/2008/152472A1 |
The invention relates to a composition based on grated cheese with functional activity, with the addition of prebiotic fibers, a process for the preparation of said grated cheese with functional activity and uses thereof for the preparat...
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WO/2008/152206A1 |
The present invention relates to a method of improving the safety, the quality and the durability of foodstuffs and raw materials which are used in the production of foodstuffs, and to a foodstuff or a foodstuff raw material. A foodstuff...
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WO/2008/148820A1 |
The present invention concerns a method for manufacturing cheese with a final targeted mass value, characterised in that the cheese mass loss is controlled during its ripening, and in that said method comprises the steps of (i) determini...
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WO/2008/148895A1 |
A process for preparing a natural low fat cheese having 3% or less fat by weight is disclosed. The invention also relates to a natural low fat cheese having 3% or less fat by weight prepared by the process. The resultant cheese does not ...
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WO/2008/143224A1 |
In preparing a lactic acid bacterial starter, the acid-producing activity of the starter can be enhanced and the lactic acid bacterial count can be increased by adding a growth promoter such as yeast extract to the liquid culture medium ...
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WO/2008/135063A1 |
The invention relates to a method for producing a seasoning transfer film (1) wherein a carrier film (11) made of edible material is transferred from a dry, non-sticky condition into a temporary, sticky surface condition, the sticky cond...
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WO/2008/136085A1 |
By treating cheese or cheese curd with an acid to thereby reduce the calcium content and then drying, the drying period can be largely shortened in the course of producing cheese and, moreover, it becomes possible to obtain a dry cheese ...
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