Patents
Sitemap › A23 - Foods or foodstuffs; Their treatment, not covered by other classes › A23C - Dairy products, e.g. milk, butter, cheese; Milk or cheese substitutes; Making thereof › A23C 19 - Cheese; Cheese preparations; Making thereof
Patents for A23C 19 - Cheese; Cheese preparations; Making thereof (6,677)
10/2010
10/28/2010WO2010123351A1 Satiety inducing milk product
10/28/2010WO2010121492A1 Method for preparation of foams and aerated food products
10/28/2010US20100272879 fat composition for use in food
10/28/2010US20100272859 Delivery and controlled release of encapsulated water-insoluble flavorants
10/27/2010EP2243378A1 Method an plant for the continuous production with steam of a fresh pasta filata cheese like mozzarella and similar
10/27/2010CN101874039A Protein
10/27/2010CN101869139A Method for preparing lactobacillus cell high-permeability microcapsules and application
10/27/2010CN101869137A Preparation method of compound stabilizer for dairy product and analysis method of casein stability
10/21/2010US20100266735 Heat-expanded food products
10/20/2010EP2241616A1 Immunity enhancing lactic acid bacteria
10/20/2010CN101864375A Lactobacillu plantarurn with function of reducing cholesterol and application thereof
10/19/2010US7815957 Cheese compositions and related methods
10/19/2010CA2504376C Shelf stable meltable particulate food product
10/14/2010WO2010117024A1 Process cheese products and method for producing same
10/14/2010WO2010116686A1 Method for producing desalted milk, and desalted milk
10/14/2010US20100260898 Multiple Texture Food
10/14/2010DE102009015701A1 Mehl aus Amaranth und/oder Quinoa als Ersatzstoff für Lebensmittelzusatzstoffe in der Lebensmittelherstellung Amaranth flour and / or quinoa as a substitute for food additives in food production
10/14/2010CA2741521A1 Method for producing desalted milk, and desalted milk
10/13/2010EP2239317A1 Use of compounds involved in biosynthesis of nucleic acids as cryoprotective agents
10/13/2010EP2238839A1 Multiple texture food
10/13/2010EP2238838A1 Multiple texture food
10/13/2010EP2238837A1 Nisin-tolerant culture comprising at least two Lactococcus strains and Leuconostoc, and method for producing cheese
10/13/2010CN101313720B Soft fermentation camel milk cheese preparation method
10/13/2010CN101026959B Fungicidally active polymer dispersions and use thereof
10/07/2010WO2010112216A2 Flour made of amaranth and/or quinoa as a substitute for food additives in food production
10/07/2010WO2009004566A3 Sour whey powder enriched in calcium and its production and utilization in foodstuffs
10/05/2010US7807398 Method of using lipid acyltransferase
10/05/2010US7807207 Include casein protein, casein replacing amount of non-casein protein, and non-pregelatinized, modified starch; cheese still has organoleptic, functional and/or nutritional properties; imitation cheese
10/05/2010CA2413632C Manufacture of non-standard cheese products
09/2010
09/29/2010EP1722636B1 Fungal lipolytic enzymes
09/29/2010CN101843279A Fibrillar cheese and method for preparing same
09/28/2010CA2350967C Cla-esters
09/23/2010WO2010106274A1 Novel coating composition, uses thereof, and method for preparing same
09/23/2010US20100239730 Collapsible cheese container
09/23/2010US20100239713 Cheese and methods of making such cheese
09/23/2010CA2755530A1 Novel coating composition, uses thereof, and method for preparing same
09/22/2010CN101842019A Process cheese products and method of producing the same
09/22/2010CN101836678A Reprocessed cheese capable of being preserved at normal temperature and preparation method thereof
09/21/2010US7799358 Compositions and methods for improving curd yield of coagulated milk products
09/21/2010CA2509455C Apparatus for preparing curd and for feeding the prepared curd to a curd processing apparatus
09/16/2010WO2010102976A1 Pregastric esterase and derivatives thereof
09/16/2010CA2754387A1 Pregastric esterase and derivatives thereof
09/15/2010EP2228379A1 Lactobacillus acidophilus nucleic acid sequences encoding cell surface protein homologues and uses therefore
09/15/2010EP1488705B1 Food additive
09/14/2010CA2364393C Method for preparing cheese products and process cheese bases
09/14/2010CA2345427C Aqueous composition useful for stabilizing and texturizing dairy products and process for preparing the same
09/10/2010WO2010102159A2 A process and a machine for producing a filled sheet of process cheese, as well as a filled sheet of process cheese
09/10/2010CA2754780A1 A process and a machine for producing a filled sheet of process cheese, as well as a filled sheet of process cheese
09/08/2010EP2225951A1 A process and a machine for producing a filled sheet of process cheese, as well as a filled sheet of process cheese
09/08/2010EP2224824A1 Nosa-modified starch as an additive in dairy products
09/08/2010CN1658762B Whey protein hydrolysate
09/08/2010CN101822292A Processed cheese and preparation method thereof
09/08/2010CN101189986B Cheddar cheese manufacturing system and method for manufacturing the cheddar cheese
09/02/2010WO2010098353A1 Low fat processed cheese and manufacturing method therefor
09/02/2010DE102008064203A1 Vorrichtung und ein Verfahren zur Mikrogelierung Mikropartikulierung von Filtrationsretentaten An apparatus and a method of microparticulation of Mikrogelierung Filtrationsretentaten
09/01/2010EP2222178A1 Accelerated fungal growth
09/01/2010EP2222177A1 Method and apparatus for preparing cheese
09/01/2010CN101820769A Process for foil ripening of cheese
09/01/2010CN101167500B Cream cheese and preparation method thereof
08/2010
08/31/2010US7785644 for colored cheese products
08/26/2010WO2010094682A1 Process for foil ripening of cheese
08/26/2010US20100215819 Use of anionic emulsifiers for increasing the firmness of processed cheese products with a solids content less than or equal to 40%
08/19/2010US20100209584 Compositions and methods for improving curd yield of coagulated milk products
08/18/2010EP2218339A1 Retortable dairy base
08/18/2010EP2217079A1 Methods for casein production
08/18/2010EP1385387B1 Process for making a dairy product that does not contain emulsification salts
08/17/2010US7776938 Dispersion of a homo- or copolymer of a (meth)acrylic acid ester that has been formed in the presence of polyvinyl alcohol, gelatin, casein, starch, gum Arabic, polyvinylpyrrolidone, hydroxyethyl starch, or sodium alginate; high water vapor transmission, low water absorption and reemulsification
08/17/2010US7776581 producing an isolated polynucleotide sequence encoding chymosin which is modified so as to comprise at least one N X-T-glycosylation site and a method for producing such a polypeptide; milk clotting; cheesemaking
08/17/2010CA2476601C Dairy product and process
08/17/2010CA2406109C New composition and method for preparing basic quark and further processing of the basic quark
08/17/2010CA2392738C Food supplemented with a carnitine, suitable for stimulating the biosynthesis of polyunsaturated fatty acids from the saturated fatty acids contained in the food
08/11/2010EP2214502A1 Heat-expanded food products
08/11/2010EP2214501A1 Non-fat dry milk production processes for cheesemaking
08/11/2010EP1007625B1 Immunity enhancing lactic acid bacteria
08/11/2010CN101801203A Method of making cheese
08/10/2010US7771772 phytosterol fatty ester as fat replacement for undesirable saturated and trans-unsaturated fats; used in edible foods such as margarines, mayonnaise, cooking oils, cheeses, butter and shortening; texture; anticholesterol agents
08/10/2010US7771761 Developing acidity in milk and setting, separating whey from set milk to produce curd, adding salt, andpressing curd into cheese
08/10/2010CA2442387C Process for incorporating whey proteins into foodstuffs
08/05/2010US20100196533 Dairy product and process
08/04/2010EP1032675B1 Attaching substances to micro-organisms
08/04/2010CN101795573A Method of producing natural cheese
08/04/2010CN101791013A Preparation method of curd for making cheese
08/04/2010CN101791012A Manufacturing method of milk triton
08/03/2010US7767430 Ingestible composition capable of preventing colonization of bacteria; treating gastrointestinal disorders
08/03/2010CA2346349C Low acidity fermented dairy products flavoured with warm flavours
07/2010
07/28/2010CN101785506A Childform processed cheese and preparation method thereof
07/22/2010US20100183770 Premix emulsion
07/21/2010EP2207428A1 Process for producing lactose-free milk
07/21/2010CN101333507B Enterococcus faecium Grx28 with flame resistance and its use
07/20/2010US7759108 High yield production of health foods
07/15/2010US20100178387 Method for making cheese
07/14/2010EP2206436A1 Method for coating a cheese and coated cheese having improved slicing properties
07/14/2010EP2206434A1 high nutritional value snack food and a method for producing the same
07/13/2010CA2301329C Shelf-stable snack bar with crust and filling
07/08/2010DE102009015744B3 Residual-free production of hard granular cheese in shape and structure of grating cheese, comprises feeding the cheese as hard cheese and optionally semi-solid cheese types including all residual pieces into an extruder with inlet opening
07/07/2010EP1448594B1 A food grade lantibiotic from streptococcus macedonicus and uses thereof
07/07/2010CN201518694U Reprocessed cheese removable processing device
07/06/2010US7749960 An enteral composition or a pharmaceutical containing osteoprotegerin obtained from human or bovine milk or colostrum; preventing or treating disorders associated with bone metabolism and immune function
07/01/2010WO2010073683A1 Cream cheese-like food
07/01/2010US20100166936 method of producing a cheese, and cheese obtained
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