Patents for A23C 19 - Cheese; Cheese preparations; Making thereof (6,677)
02/2011
02/10/2011DE102009036633A1 Device for measuring the portion of cheese curd in a curd-whey mixture, comprises a container containing the mixture, where an electrode of an electrical resistance tomography sensor is arranged within the volume limited by the container
02/09/2011EP2281870A1 Method for supply of starter cultures having a consistent quality
02/09/2011EP1304931B1 Egg-based powder and food containing the same
02/09/2011CN101273740B Sweet sheet-shaped processed cheese and method of producing the same
02/03/2011WO2010034895A3 Method and equipment for preparing cheese or a cheese product
02/03/2011US20110027421 Gluten-free food compositions comprising cheese, starch, and gluten-free flour and methods for making the same
02/03/2011US20110027413 Novel Sweetener ISO-Mogroside V
02/02/2011EP2279666A2 Transfer of active compounds to curd during cheese making
02/02/2011CN101961054A Cheese and preparation method thereof
01/2011
01/27/2011US20110020495 Cream Cheese and Method of Manufacture
01/27/2011US20110020494 Growth medium for lactic acid bacteria
01/26/2011EP2278015A1 Method of producing a carbohydrate ester
01/26/2011CN101107945B Cheese flavourings milk and method for making same
01/19/2011EP2274988A2 Stabilisers useful in low fat spread production
01/19/2011EP2274987A2 Stabilisers useful in low fat spread production
01/19/2011CN1849072B Bakeable, lubricious, sweet, creamy, low-moisture filler products and process for preparation
01/18/2011CA2383155C Method of and apparatus for producing endless rolls of a resilient foodstuff
01/13/2011US20110008502 Processed food composition containing dextrin
01/13/2011US20110008500 Aqueous Dispersion and its Use for the Anti-Mould Treatment of Rinded Cheeses
01/13/2011US20110008492 Coagulation of milk
01/13/2011CA2767262A1 Production of cottage cheese by using streptococcus thermophilus
01/12/2011EP2272376A1 Method for providing a coated cheese
01/12/2011EP2272375A1 "Gluten-free" blue-veined dairy products intended for persons affected by celiac disease
01/12/2011EP1732399B1 Lysozyme-chitosan films
01/12/2011EP0821736B1 Bacteriocins
01/12/2011CN101945582A Processed cheese and method of producing processed cheese
01/11/2011CA2364436C Lactic acid bacteria strains capable of preventing diarrhoea
01/06/2011WO2011002736A1 Low fluid volume antimicrobial mold reduction system and method
01/05/2011EP2269466A2 Cream cheese and method of manufacture
01/05/2011EP2096933B1 Edible composition comprising a cheese ingredient and method of manufacturing such composition
01/05/2011CN101933537A Roselle cheese
01/05/2011CN101933536A Processed cheese and preparation method thereof
01/04/2011US7862846 Sheet, ribbon or filament form consisting of at least two components which have been coextruded to become interspersed with each other and form a row-structure
12/2010
12/30/2010US20100330233 Low fat processed cheese slice-on-slice and block
12/30/2010US20100330232 Method of Making Cheese
12/30/2010CA2708548A1 Cream cheese and method of manufacture
12/29/2010EP2266405A2 Fungal lipolytic enzymes
12/29/2010EP2266391A2 Piece of cheese cut from a block, such as a wheel, brick, or ball, and method of and apparatus for preparing the same
12/29/2010EP2134625B1 Base-and-bell type packaging for cheese-type product
12/29/2010CN201682955U Cheese forming device
12/29/2010CN101926404A Food containing plum and dairy fan serving as raw materials
12/29/2010CN101926390A Preparation method of processed cheese and processed cheese prepared thereby
12/28/2010US7858137 Stabilization of fresh mozzarella cheese using fermented whey
12/22/2010EP2263472A2 Shelf-Stable Acidified Food Compositions and Methods for their Preparation
12/22/2010EP2262375A1 Dairy protein gel
12/21/2010US7854952 Relates to the use of such an ingredient to prepare a cheese-like gel and as an ingredient in making cheese and processed cheese; adding a food grade milk clotting enzyme under reaction conditions converting said kappa-casein to para kappa-casein
12/21/2010US7854950 Pressure treating dairy products and fruit/vegetable juices containing cultures under such conditions such that cultures survive while the growth of spoilage microflora is reduced, delayed, prevented or eliminated; food treatment; food processing; probiotics not heat resistant
12/21/2010CA2576817C Enzymatic process for obtaining increased yield of lactobionic acid
12/15/2010CN1887098B Mature cheese with casein phosphopetide and angiotensin converzyme resisting peptide and its preparation process
12/15/2010CN101917862A Process
12/15/2010CN101911982A Cheese and preparation method thereof
12/15/2010CN101326938B Natural hard cheese with design and color and preparation thereof
12/09/2010WO2010140905A1 Calcium fortified processed cheese without emulsifying salts, and process for preparing same
12/09/2010WO2010139333A1 Prematuration of milk
12/09/2010US20100310718 Liquid starter cultures having an improved storage stability and use thereof
12/09/2010CA2762932A1 Process for manufacturing of a fermented dairy product
12/08/2010EP2258832A2 A method for the preparation of a starter culture
12/08/2010EP2258205A1 Process for manufacturing of a fermented dairy product
12/08/2010EP2257569A1 Method of treatment using antimicrobial composition
12/08/2010EP2257183A1 A method for producing cheese
12/08/2010CN201663884U Cheese forming machine
12/07/2010CA2420977C Strains of lactobacillus paracasei and use thereof in dairy products
12/02/2010WO2010136623A1 Starter culture for producing cheese formed by three strains of autochthonous lactic acid bacteria of tenerife craftsman-made cheese
12/02/2010US20100303958 Methods for Casein Production
12/01/2010EP2255669A1 Texturizing compositions for use in fat blends in food
12/01/2010EP2254996A1 Lipases with high specificity towards short chain fatty acids and uses thereof
12/01/2010EP2154949B1 New process for cheese ripening
12/01/2010CN101902919A Non-fat dry milk production processes for cheesemaking
11/2010
11/30/2010US7842325 food processing to prepare hard cheese or hard cheese-like product; provide a flexible and rapid process
11/25/2010US20100298435 Stable Emulsions of Oils in Aqueous Solutions and Methods for Producing Same
11/25/2010US20100298274 Fat containing composition
11/25/2010US20100297311 Process for foil ripening of cheese
11/25/2010US20100297300 Cheese container, cheese block and method of branding cheese
11/25/2010US20100297293 Method for reducing the saturated fatty acid content of milk fat, products obtained and applications thereof
11/24/2010EP2252159A1 Method of producing a thermized unripened cheese and cheese obtained
11/23/2010US7838058 Methods for the reduction of moisture variability in large cheese blocks
11/18/2010WO2010130646A1 Lactoferrin and brain health and protection in adults
11/18/2010WO2010130644A1 Combination of (a) a phosphoinositide 3-kinase inhibitor and (b) an antidiabetic compound for use in the treatment of proliferative diseases
11/18/2010WO2010130643A1 Lactoferrin and brain health and development in infants
11/18/2010WO2010130641A1 Lactoferrin and neuronal health and development in the infant gut
11/18/2010US20100292315 method for the treatment of food, feed and agricultural products with a polyene antifungal compound
11/18/2010CA2761480A1 Lactoferrin and brain health and development in infants
11/18/2010CA2761437A1 Lactoferrin and neuronal health and development in the infant gut
11/17/2010EP2251416A1 Use of compounds involved in biosynthesis of nucleic acids to increase yield of bacterial cultures
11/17/2010EP2251032A1 Lactoferrin and brain health and protection in adults
11/17/2010EP2251031A1 Lactoferrin and neuronal health and development in the infant gut
11/17/2010EP2251030A1 Lactoferrin and brain health and development in infants
11/17/2010EP2251029A1 Lactoferrin and gut neuronal health in adults and/or elderly
11/17/2010EP1255448B1 Milk or milk products supplemented with a carnitine
11/17/2010CN101223918B Preparing method of acidophilus milk lump
11/17/2010CN101142946B Mechanized full-automatic integrated equipment for making milk sector
11/16/2010US7833559 via controlled cooling of curd within bulk container; cost efficiency
11/11/2010US20100286258 Process
11/11/2010US20100285525 Method
11/10/2010EP2247202A2 Pre-fibril composition and fibrils from proteinaceous materials
11/10/2010EP1619961B1 Method for the in situ production of an emulsifier in a foodstuff
11/09/2010CA2370410C Shelf-stable, bakeable savory cheese product and process for preparing it
11/04/2010US20100278994 Nosa-modified starch as an additive in dairy products
11/03/2010EP1334182B1 Method of producing non-bovine chymosin and use hereof
11/03/2010CN101874527A Technology for producing calf chymosin substitute of cheese
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