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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...
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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...
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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...
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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...
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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...
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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 ...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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.% ...
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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...
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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...
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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...
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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 ...
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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,...
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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...
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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...
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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 ...
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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...
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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...
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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...
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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...
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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...
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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...
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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 ...
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WO/2020/009134A1 |
This packaged cheese product comprises a container and cheese which is housed within the container, wherein: the container is provided with a circular bottom face part on which the cheese is placed, a lateral wall part which stands upwar...
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WO/2020/003905A1 |
[Problem] To provide a novel technology that can promote the production of interleukin-6, and to provide a novel technology that can promote the production of interleukin-10. [Solution] Provided are an interleukin-6 production promoter t...
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WO/2019/244179A1 |
An antibacterial edible film is described, comprising at least one edible mixture composed of edible ingredients, such mixture comprising therein at least one probiotic strain producing at least one own bacteriocin in the film. Lactoccoc...
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WO/2019/224285A1 |
A process for the reduction of Maillard reaction (and thereby browning) in a cheese food product, wherein the process comprises contacting the product with a hexose oxidase (EC1.1.3.5)and/or cellobiose oxidase(EC 1.1.99.18) enzyme.
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WO/2019/215422A1 |
The present invention relates to a method for producing a composite cheese product comprising a first cheese surrounding at least a portion of a second cheese. The method comprises obtaining a first mould providing a first recess having ...
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WO/2019/202003A2 |
The present invention provides a method of controlling growth of unwanted microorganisms by limiting their access to manganese. More specifically, the present invention provides a method of inhibiting or delaying growth of yeast and mold...
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WO/2019/197350A1 |
The present invention relates to a process for making a solid fatty preparation to be incorporated in a meat or cheese product or in a product for feeding animals, wherein said fatty preparation does not comprise fats with a plant origin...
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WO/2019/174001A1 |
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...
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WO/2019/174760A1 |
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 cylindrically shaped cheese from a curd by conventional means; (ii) ap...
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WO/2019/171788A1 |
The present invention addresses the problem of providing a food product improved in terms of off-flavor that occurs over time among milk-containing food products that contain a highly unsaturated fatty acid-containing oil/fat and have a ...
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WO/2019/141692A1 |
The invention relates to a method for producing food products from a yoghurt, the method comprising a step of heating the yoghurt with microwaves at a frequency of between 915 and 2375 MHz and at a temperature of between 60°C and 65°C ...
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WO/2019/142171A1 |
The object of the present invention is a mozzarella cheese obtained from a mixture of raw materials consisting of milk, rennet, salt and optionally lactic bacteria and having a high residual moisture content. Said mozzarella cheese can b...
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WO/2019/138131A1 |
Savoury filling compositions, in particular savoury cheese filling compositions, having excellent texture, taste, shelf life and bake and freeze/thaw stability are provided. The savoury filling compositions described herein are particula...
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WO/2019/137983A1 |
The present invention relates to a process for making low-moisture mozzarella cheese using recent developments in the technical knowledge about the interactions between cultures, coagulants and cheese technology to increase cheese yields...
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WO/2019/132585A1 |
The functional antimicrobial packaging material for maintaining freshness of soft cheese according to an embodiment of the present invention is manufactured by coating a coating mixture, prepared by adding an antimicrobial material to a ...
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WO/2019/129816A1 |
A method and system (100) for producing an aseptic food product, the method comprising mixing, in a mixer unit (1), ingredients (11-15) into a mixture (M) comprising: 20-35 wt% fat; 8-12 wt% milk protein; 0,5-3 wt% thickener; 0,5-2,5 wt%...
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WO/2019/132798A1 |
The invention relates to a method of producing a UF suzme white cheese, comprising the steps of adding the starter culture and calcium into the ultra-filtered milk retentate, filling the mixture into a container, keeping the container in...
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WO/2019/129545A1 |
A method and system for processing a fermented dairy product (DP), comprising feeding, in a product feed conduit (22), fermented dairy product (DP) to a separator (12), separating (204) the fermented dairy product (DP) into a heavy phase...
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WO/2019/133679A2 |
Non-dairy cheese analogs and/or semi-soft non-dairy analogs that are derived substantially from or wholly from non-animal sources and have, among other things, improved cohesiveness, compressibility characteristics and/or rupture charact...
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WO/2019/117621A1 |
The present application relates to a composition for producing a cream cheese filling for baked goods which contains cream cheese and sugars containing allulose; a cream cheese filling for baked goods including same and baked goods conta...
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