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WO/2006/053897A1 |
A ripening and/or maturation process is described, in which the cheeses are arranged in a leaktight ripening and/or maturation container constituted by one or more bodies of the same cross-section as that of the cheeses contained, increa...
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WO/2006/052147A1 |
The invention relates to a process for preparing a fermented product of which milk or milk products constitute a substantial part, wherein oleic acid is added during the process. The invention also relates to a product prepared by the pr...
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WO/2006/048480A2 |
The invention relates to a method of packaging a traditionally-produced ripe fat cheese in a metal can, in which the canned cheese is packaged and hermetically sealed with ingredients used in the preparation thereof, such as oils, quince...
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WO/2006/044461A1 |
A dried, crisp, puffed cheese food product and a process for making it is provided wherein surfaces of low fat cheese precursor pieces containing about 12 to about 24 percent moisture are contacted with polysaccharide, followed by temper...
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WO/2006/038580A1 |
A process for producing a food with multicolored pattern, comprising introducing two or more colored fluid food materials in a single mold so as to attain formation of various patterns/configurations. In the filling of two or more colore...
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WO/2006/039372A2 |
Low pH, high moisture, shelf stable foodstuff and methods of making are provided. The foodstuff is acidified with acidic electrodialized composition, edible inorganic acid or mixture thereof to obtain a final product pH of 4.6 and prefer...
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WO/2006/034762A2 |
The invention relates to an aqueous polymer dispersion containing A) a polymer dispersion produced by radical polymerization of ethylenically unsaturated monomers, B) stabilizing suitable for carrying out radical polymerization, in addit...
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WO/2006/034856A1 |
The present invention pertains to activated globular protein preparations, a method for obtaining such preparations and to their use in edible compositions. In particular, the present invention relates to the use of activated globular pr...
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WO/2006/031694A1 |
The present invention provides a wheyless process for preparing natural mozzarella string cheese using dry dairy ingredients. This process enables the manufacture of string cheese from non-perishable or shelf-stable ingredients such as d...
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WO/2006/030128A1 |
The invention relates to a method of producing a ripened or traditional-type cheese from lactose-depleted powder protein concentrates. The invention also relates to a base composition that is used in said method, containing water, fat an...
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WO/2006/026811A2 |
A method of producing a pasta filata cheese product, such as a Mozzarella-type cheese, in a continuous process without emulsifier or pH regulator additives requires preparing a typical pasta filata-type cheese curd and supplying the curd...
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WO/2006/005522A1 |
Method for the preparation of a crumbly, and expanded dairy product, comprising the steps of subjecting a finely divided hard cheese with a humidity content lower than or equal to 45%, optionally admixed with at least one aromatic ingred...
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WO/2006/004619A2 |
According to the present invention, fat and caloric content of processed cheeses can be reduced by the replacement of a portion fat content normally found in processed cheeses with an amount of dietary fiber. The result is that fat and c...
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WO/2006/004444A2 |
Apparatus for producing cheese blocks. The apparatus includes a cheese former for forming blocks of cheese. A plurality of moulds formed by a base (40) and lid (41). A loading station (20) in which a bagged block of cheese (14) is engage...
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WO/2006/000905A1 |
A use of aqueous dispersions of formulations in powder form comprising a vinyl acetate-ethylene copolymer or a copolymer in which part of the monomer units derived from ethylene are substituted by units derived from alkyl acrylates and a...
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WO/2005/122802A1 |
The invention relates to a device and a method for producing molded viscoelastic food articles, especially from dough-type, viscoelastic fresh cheese such as mozzarella or mascarpone. According to the invention, molded hollow spaces are ...
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WO/2005/120241A1 |
This invention concerns about manufacture of process cheese, more detaily a strong hydrophobic rennet casein could increased the solubility without heating, simply mixing could solubilize the rennet casein in water in presence of melting...
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WO/2005/120260A1 |
The present invention provides an arrangement for directing a shredded cheese manufacturing line comprising a processor (1), a memory (4) and a dosing unit (13), said memory (4) being arranged to communicate with said processor (1), said...
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WO/2005/117599A1 |
The invention relates to a method of improving the ripening of a fermented food product. The inventive method comprises: the selection of micro-organisms that can overproduce a keto acid in a significant quantity, the weakening of same, ...
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WO/2005/107488A1 |
The invention relates to a method, according to which soft, semi-soft and/or hard cheese containing herbs and/or seasoning can be produced, whereby said method is not dependent on the addition of sterilised dried herbs or seasonings, who...
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WO/2005/107486A2 |
Methods for preparing cheese are provided that involve combining a slurry with a cheese precursor to form an admixture that is subsequently processed to form the cheese product. The slurry typically includes a liquid such as water, milk ...
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WO/2005/107484A1 |
The present invention relates to the preparation of a dairy product that has at least one characteristic like or similar to a characteristic of a mixture of at least two dairy products. In a preferred embodiment the dairy product has the...
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WO/2005/107485A2 |
Methods and systems for preparing soft or firm/semi-hard cheese are provided, as well as soft or firm/semi-hard cheese prepared by the methods. The methods typically involve the formation of a slurry that contains blended or molten chees...
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WO/2005/107487A1 |
Methods for preparing cheese blends of analog cheese and soft or firm/semi-hard, ripened or unripended, cheese are provided. The methods generally involve combining a slurry that contains the basic ingredients for an analog cheese and op...
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WO/2005/107497A1 |
A condiment composition comprising a high percentage of grated cheese in combination with a core of other lyophilised and/or dehydrated ingredients capable of imparting taste and/or flavour to the foodstuff to which the composition is ap...
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WO/2005/104859A2 |
A process for obtaining increased yields and/or a reduced reaction time in enzymatic conversion of lactose to lactobionic acid comprising adding to a dairy substrate, such as milk, whey or lac-tose solution, a carbohydrate oxidase, capab...
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WO/2005/102062A2 |
The present invention describes a coating composition comprising a copolymer of vinylacetate and one or more esters having a water vapour permeability of less than 20 mg/cm 224h when applied as film having a thickness of 0.2 mm. In a pre...
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WO/2005/099471A1 |
The invention relates to the milk industry, in particular to cheese manufacturing and can be used for producing cheese, in particular shaped hard natural cheeses. The inventive cheeses head is made of cheese dough in the form of a body o...
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WO/2005/099474A2 |
A preformed cream cheese bagel topping for direct application to a slice of a bagel. The bagel topping having an upper and lower surface for engaging a surface of a bagel and a hole extending therebetween.
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WO/2005/099470A1 |
The present invention relates to a method of producing acid-coagulated, fermented, fresh cheese with an extrudable and homogeneous texture comprising cutting, heating, pressing and agitating a fermented curd prepared from skimmed, homoge...
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WO/2005/099876A1 |
Bipolar membrane electrodialysis (BMED) was used to separate lipids from biological solutions. The lipids are separated from animal as well as vegetable solutions. Particularly, bipolar membrane precipitates high levels of lipids from a ...
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WO/2005/097063A2 |
The invention relates to a natamycin dosage form comprising a tablet, which consists of physiologically acceptable components, said tablet containing an effective food preserving amount of natamycin. The invention also relates to a proce...
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WO/2005/094611A1 |
The present invention provides fat replacement compositions imparting advantageous organoleptic properties to reduced calorie foodstuffs. The fat replacement compositions generally include a mixture of tagatose and at least one indigesti...
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WO/2005/089562A1 |
The present invention relates to a method for producing cheese comprising treating the cheese milk, or a fraction of the cheese milk, with phospholipase C and/or phospholipase D.
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WO/2005/089416A2 |
One aspect of the disclosure herein contemplates a composite film comprising lysozyme incorporated within a chitosan polymer matrix. In another aspect, there is disclosed a film that includes chitosan, and about 10 to about 200 weight pe...
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WO/2005/080510A1 |
The invention concerns a composition for paint having reflecting effect, the method for its application and the products thus obtained, wherein said composition comprises a mixture of aluminium powder and liquid solvent and wherein said ...
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WO/2005/074695A1 |
The present invention relates to a process for the flavour development in a fermented food whereby a carboxypeptidase is used.
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WO/2005/074694A1 |
The present invention relates to a composition and a method of preparing cheese products with a suitable moisture level. The cheese products that have been formed using the composition are characterised with an improve at least one of ar...
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WO/2005/074709A2 |
The invention relates to calcium-enriched foods in various forms, in particular in the form of staple foods, based on cereal products. To increase the calcium content of said foods, water-soluble calcium salts of weak acids are added dur...
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WO/2005/067726A1 |
The present invention describes a wax comprising 0.05 to 28% (w/w) of poly (ethylene vinylacetate) (EVA), suitable for use in coating cheese. Coating hard, semi-hard or soft cheeses can protect the cheese from, for example, physical dama...
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WO/2005/067735A2 |
The present invention relates to a process for the production of a food product whereby an intermediate form of said food product comprises a pigment, which process comprises adding at least one enzyme that is effective in directly conve...
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WO/2005/063034A1 |
The present invention is related with combining concentrated milk renneted at a low temperature with solubilized meat in the fluid state at a low temperature which can be physico chemically, homogenized as well as a metal alloy. So calle...
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WO/2005/063030A1 |
An improved flavor and microbiologically stable food composition is described. The food composition comprises a) less than about 5.0% by weight humectant; b) a stabilizing salt; and c) water wherein the food composition has an Aw of less...
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WO/2005/058053A1 |
The present invention relates to a method for improving the textural properties of a dairy product by using a combination of hyaluronic acid and a second texturizing agent for producing the dairy product, and to a dairy product comprisin...
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WO/2005/048725A2 |
The present invention relates to cheese compositions and methods of making cheese compositions, including methods of formulating cheese compositions. Cheese compositions of the present invention include casein protein, non-casein protein...
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WO/2005/049813A1 |
The present invention relates to phages isolates having a strong lytic activity against Enterobacter sakazakii strains and their use as anti-microbial agent in food products, in particular infant formula, and for sanitation of factory en...
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WO/2005/046336A1 |
According to the present invention, fat and caloric content of snack foods can be reduced by the replacement of a portion fat content normally found in snack foods with an equal amount of emulsified liquid shortening composition comprisi...
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WO/2005/046344A2 |
The invention provides a process for preparing cheese comprising: (a) providing a protein concentrate, (b) providing a flavour concentrate using at least one strain of organism, (c) mixing the protein concentrate with a source of fat and...
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WO/2005/046345A1 |
According to the present invention, fat and caloric content of processed cheeses can be reduced by the replacement of a portion fat content normally found in processed cheeses with an equal amount of emulsified liquid shortening composit...
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WO/2005/044021A1 |
A composition which is obtainable as an extract from pine needles, having therapeutic activity and comprising isocupressic acid compounds in an amount of less than 0.01 wt % and further comprising one or more organic acids, can be used i...
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