Patents for A23C 19 - Cheese; Cheese preparations; Making thereof (6,677)
07/2010
07/01/2010US20100166912 Cheese-like food obtained from fermented soymilk and process for producing the same
06/2010
06/30/2010EP2200447A2 Process for foil ripening of cheese
06/29/2010CA2380849C New bifidobacteria preventing diarrhea caused by pathogenic bacteria
06/24/2010WO2010070389A1 High nutritional value snack food and a method for producing the same
06/24/2010WO2010070112A1 Filter for use in food processing
06/24/2010WO2010069889A1 A composition for colouring cheese curd
06/24/2010US20100159094 Process for the Preparation of Ready to Cook Food Products
06/24/2010US20100159093 Method of treating foodstuff
06/24/2010CA2780770A1 A composition for colouring cheese curd
06/24/2010CA2747683A1 Filter for use in food processing
06/23/2010EP2198720A2 Method for improving the texture of natural cheese
06/23/2010CN101754683A Improved method for the treatment of food, feed and agricultural products with a polyene antifungal compound
06/23/2010CN101748090A Modification lactobacillus helveticus for accelerating maturation of cheddar cheese
06/23/2010CN101744058A Method for preparing functional cheese
06/22/2010US7741438 used in reducing bitterness by cleaving bitter peptides; for cheesemaking; treatment or prevention of celiac sprue or as a food additive
06/15/2010CA2367222C Improved process for mozzarella cheese
06/10/2010US20100143537 Method for substituting saturated milk fats with non-hydrogenated vegetable oils
06/10/2010DE102008060461A1 Preparing a food product comprises feeding a filling composition and a coating composition over feed channels for forming a coextrusion process to obtain a continuous strand, and cutting into portion units by cutting device
06/09/2010CN101724606A Porcine circoviruses, vaccines and diagnostic reagents
06/09/2010CN101720819A Method for preparing regenerated cream cheese and obtained cheese
06/08/2010US7732184 Nutrient broth for producing milk, meat, vegetable and beverage based products
06/08/2010CA2230435C Production of l(+)-lactate
06/03/2010US20100137198 Pharmaceutical composition for topical application
06/02/2010EP2191729A2 Method for modifying the coagulation and syneresis of milk
06/02/2010EP2190864A1 Protein
06/02/2010EP2190296A2 Process
06/02/2010EP1272053B1 Reversible gel formation
06/02/2010CN101715836A Fresh and soft cheese and preparation method thereof
05/2010
05/27/2010US20100130401 Protein hydrolysate and plant sterol containing composition for improving serum lipid profile and preventing atheroscleroris
05/26/2010EP2189521A1 Lactic acid bacteria and their cellular components inducing immunoregulatory function, and method of obtaining the same
05/26/2010EP2187754A1 Shape-stable cheese products which can be fried
05/26/2010EP1575379B1 Nutritional compositions
05/25/2010CA2402569C Methods and apparatus for making precise weight cheese products
05/25/2010CA2346553C Food composition based on substance derived from milk comprising conjugate linoleic acid glycerides
05/19/2010EP2186417A2 Coated cheeses
05/19/2010CN201467902U Sealing device for discharging whey
05/19/2010CN101171942B Method for preparing yak cheese
05/14/2010WO2010053124A1 Composition for processed cheese
05/13/2010US20100119649 Process for preparing a functional dairy dessert
05/13/2010US20100119648 Lactose-positive recombinant leuconostoc strain
05/12/2010CN1921755B Encapsulated antimicrobial material
05/11/2010US7713564 Preparing cheese product by providing slurry that comprises one or more ingredients, adding dry powder ingredient to cheese precursor, combining slurry with cheese precursor to form mixture and processing mixture to form cheese product; providing cheeses with desired performance characteristics
05/06/2010WO2010049540A1 Improved composition for making a dairy product
05/06/2010WO2010049539A1 A composition for activating and/or stabilizing micro-organisms
05/06/2010WO2010049240A1 Method of producing intact particles creating an appearance of cheese particulates in a shelf stable pasteurized sauce
05/06/2010WO2010022721A3 Food with additive of sage flour and/or sage extract
05/06/2010US20100112137 Curd containing slurry compositions for making soft or firm/semi-hard ripened and unripened cheese
05/06/2010CA2739872A1 A method for preparing a starter culture
05/05/2010EP2181603A2 Hot temperature aerated dairy product having shelf stable properties
05/05/2010CN101700077A Removable processing device of remade cheese
05/05/2010CN101700076A Method for making farmer cheese by filtrating with membrane for a long time
05/04/2010US7709037 Casein and whey protein with emulsions and milkfat for cheese
04/2010
04/29/2010US20100104726 Shelf stable bubbled cheese product and process for making same
04/29/2010US20100104712 Method of producing intact particles creating an appearance of cheese particulates in a shelf stable pasteurized sauce
04/22/2010WO2010008786A3 Enzymatic methods of flavor modification
04/22/2010US20100098828 Method and device for forming a flexible edible layer
04/22/2010US20100098820 Fresh Cheese And Process For Producing The Same
04/21/2010EP2175739A1 Method of making cheese
04/21/2010EP1505886B1 Flavoured oil-in-water emulsions for food applications
04/20/2010CA2379727C Use of propionic bacteria for producing propionic acid and/or propionates in the colon
04/15/2010US20100092647 Liquefaction of cheese
04/15/2010US20100092619 Portion control cheese disc for total product utilization
04/15/2010US20100092609 method for producing cheese
04/15/2010US20100092608 Yogurt-cheese compositions
04/15/2010US20100092607 Method for producing cheese
04/15/2010US20100092606 Maize nucleotide sequence coding for a protein with transglutaminase activity and use thereof
04/14/2010EP2174555A1 Acidified dairy food comprising cocoa shells
04/14/2010EP2174553A2 Cultured Dairy Products and Methods of Manufacture
04/14/2010CN101692851A Application of r-polyglutamic acid or salt thereof in dairy product as addition agent
04/13/2010US7695745 Process of making cheese comprising production of a coagulum which is caused to disaggregate into small curd particles in in-line continuous flow process, separation of curd from whey and subsequent heating and mechanical working of particles into cheese mass; consistent compositional characteristics
04/13/2010CA2680580A1 Cultured dairy products and methods of manufacture
04/08/2010US20100086664 Capsules from separated polymer solutions
04/08/2010US20100086663 Acidified Dairy Food
04/08/2010US20100086640 Protein
04/08/2010CA2679527A1 Acidified dairy food
04/07/2010CN101690523A A soft fruit flower color cheese and production method thereof
04/07/2010CN101690522A A soft edible flower color cheese and production method thereof
04/07/2010CN101690521A A soft seasoning flower color cheese and production method thereof
04/07/2010CN101690520A A soft nut flower color cheese and production method thereof
04/06/2010CA2679540A1 Shelf stable sauce for acidified starch
04/01/2010WO2010035825A1 Method for producing modified milk
04/01/2010WO2010034895A2 Method and equipment for preparing cheese or a cheese product
04/01/2010DE102008049024A1 Refinement of milk product to attain balanced nutrition, comprises blending of edible oil with dairy products
04/01/2010CA2738217A1 Method and equipment for preparing cheese or a cheese product
03/2010
03/31/2010EP2168429A1 Method for producing fermented dairy products, in particular Mozzarella
03/31/2010EP2166867A1 Multilayer food product packaging materials, having improved sealing and stiffness
03/30/2010US7687095 High moisture, low fat cream cheese with maintained product quality and method for making same
03/30/2010CA2349980C Method of producing fractions containing a high concentration of milk basic cystatin and decomposition products thereof
03/25/2010WO2010012640A3 Particles of collagen material and process for the preparation
03/25/2010US20100074991 Novel oxidoreductases and uses thereof
03/24/2010EP2165608A2 Method for producing cheese using a nisin-producing direct vat set culture
03/24/2010EP1649024B1 Methods and means for regulating gene expression
03/24/2010EP1643851B1 Method for preparing a protein-based, fibre-containing food product, and fibre-containing food product obtained by the method
03/24/2010EP1643850B1 Fibre-comprising food product, method for preparing a food product of this type, and use thereof
03/24/2010CN101677586A Dry cheese and process for producing the same
03/24/2010CN101677585A Method of producing natural cheese
03/23/2010US7682623 Pharmaceutical composition for topical application
03/18/2010WO2010029226A2 Process for the manufacture of a dietary paste based on vegetable milk curds which is enriched with a dietary supplement and dietary paste thus obtained
03/18/2010US20100068293 Milk ingredient enriched in polar lipids and uses thereof
03/18/2010DE102008044479A1 Salbeiextrakt-Lebensmittel Sage extract food
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