| Patents for A23C 19 - Cheese; Cheese preparations; Making thereof (6,677) |
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| 03/17/2010 | EP2162021A1 Method of treating foodstuff |
| 03/17/2010 | EP2162011A1 Vegetable fat blend and edible products containing such a fat blend |
| 03/16/2010 | US7678370 Methods of preventing peritonitis by administering lactic acid bacterium |
| 03/11/2010 | US20100062110 In-Line Continuous Flow Process for Making Cheese |
| 03/11/2010 | US20100062109 Enzymatic methods of flavor modification |
| 03/10/2010 | CN101664071A Production method of cheese with white mould on surface |
| 03/09/2010 | US7674489 Heating dairy product comprising cream and concentrated milk fat to induce production of thermally induced flavor compounds, mixing with salt citrate and nitrogen source, fermenting lactose fermenting bacteria |
| 03/04/2010 | WO2010022790A1 Method for making cheese |
| 03/04/2010 | WO2010022721A2 Food with additive of sage flour and/or sage extract |
| 03/04/2010 | US20100055288 Continuous Emulsification Process for Process Cheese Type and Equipment Therefor, and Continuous Production Method for Process Cheese Type and Equipment Therefor |
| 03/04/2010 | US20100055287 Dairy Product and Process |
| 03/04/2010 | US20100055240 Method for producing cheese |
| 02/28/2010 | CA2677133A1 Production of extruded cheese crackers and snacks |
| 02/25/2010 | US20100047391 Reduced-salt dairy product with improved taste |
| 02/24/2010 | EP2154983A1 Method for producing a seasoning transfer film, seasoning transfer film, and device for producing the seasoning transfer film |
| 02/24/2010 | EP2154949A1 New process for cheese ripening and a device for implementing said process |
| 02/24/2010 | CN101657103A Process for preparing a functional dairy dessert |
| 02/23/2010 | US7666458 Blending a cheese curd and one or more ingredients together to form a slurry; cooking, subjecting the slurry to high shear conditions, homogenizingand adjusting the moisture content of the slurry; after processing the slurry, mixing one or more additional ingredients to form a final cheese product |
| 02/18/2010 | WO2009154912A3 Sodium-potassium hexametaphosphate and potassium metaphosphate with a low insolubles content |
| 02/17/2010 | CN101647495A Production method of arabica coffee diary cake |
| 02/17/2010 | CN101647494A Production method of Pu'er tea dairy cake |
| 02/16/2010 | US7662417 Preservatives and protective systems |
| 02/11/2010 | US20100034924 Bacterium |
| 02/10/2010 | EP2150122A1 Method for making cheese |
| 02/10/2010 | EP2150121A1 Low-fat and fat-free cheese with improved properties |
| 02/10/2010 | CN101646352A Soft cheese surface-ripened with mold containing flavor and process for producing the same |
| 02/10/2010 | CN101642169A Processing method of semi-hard cheese |
| 02/10/2010 | CN100588325C Dried cheese and its preparing method |
| 02/04/2010 | WO2010012802A1 Premix emulsion |
| 02/04/2010 | US20100028503 Simultaneous Multiple Acervation Process |
| 02/04/2010 | US20100028498 Method for manufacturing melt bodies for food articles and melt bodies for food articles |
| 02/04/2010 | US20100028492 Method for preparing a milk for milk-dairy applications, the milk obtained by said method and the uses thereof |
| 02/03/2010 | EP2149306A2 Simultaneous multiple acervation process |
| 02/03/2010 | EP2149305A1 Premix emulsion |
| 02/03/2010 | CN101637202A Processing method of dairy products |
| 02/02/2010 | US7655267 Gum application in wheyless cream cheese systems |
| 02/02/2010 | US7655263 Method for the production of cheeses with spun curd |
| 02/02/2010 | CA2480264C New preservatives and protective systems |
| 02/02/2010 | CA2436752C Bifidobacteria and preparations containing them |
| 01/30/2010 | CA2674335A1 Simultaneous multiple acervation process |
| 01/27/2010 | CN101632401A Compound nutrient soy milk cheese and preparation method thereof |
| 01/27/2010 | CN100584948C Procine circoviruses, vaccines and diagnostic reagents |
| 01/26/2010 | US7651715 Blended cheeses and methods for making such cheeses |
| 01/26/2010 | CA2427914C A process for the prevention and/or reduction of maillard reaction in a foodstuff containing a protein, a peptide or an amino acid and a reducing sugar |
| 01/21/2010 | WO2010008786A2 Enzymatic methods of flavor modification |
| 01/21/2010 | WO2010008056A1 Cheese and method for producing the same |
| 01/21/2010 | CA2733562A1 Enzymatic methods of flavor modification |
| 01/20/2010 | EP1653811B1 Process for preparing concentrated milk protein ingredient |
| 01/20/2010 | EP1558091B1 Shelf stable meltable particulate food product |
| 01/20/2010 | CN100582216C Use of compounds involved in biosynthesis of nucleic acids as cryoprotective agents |
| 01/20/2010 | CN100581371C Chinese flavor cheese producing process |
| 01/14/2010 | US20100009033 Liquid composition comprising an aspartic protease |
| 01/13/2010 | EP2142006A1 Process and device for producing a chilled dessert item containing a crunchy composition arranged in superimposed layers in its mass |
| 01/13/2010 | CN101623035A Reproduced cheese and preparation method thereof |
| 01/07/2010 | WO2010001596A1 Hard or semi-hard natural cheese and method for producing the same |
| 01/07/2010 | WO2010001073A1 Method for preparing a leaven from unpasteurized milk, leaven obtained by means of this method and use of this leaven for producing a milk product |
| 01/06/2010 | CN100577034C Stable cheese condiment |
| 01/05/2010 | US7642081 Lactic acid bacteria and their cellular components inducing immunoregulatory function, and method of obtaining the same |
| 12/31/2009 | US20090324795 Cheese products with form stability and deep-frying stability |
| 12/30/2009 | EP2138035A1 Device for draining a liquid from a container intended for producing a food product |
| 12/30/2009 | CN101611742A Process for producing red cheese |
| 12/29/2009 | US7638293 Method |
| 12/29/2009 | US7637207 Continuous emulsification process for process cheese type and equipment therefor, and continuous production method for process cheese type and equipment therefor |
| 12/23/2009 | EP2135511A1 Method for substituting saturated milk fats with non-hydrogenated vegetable oils |
| 12/23/2009 | EP2134625A1 Base-and-bell type packaging for cheese-type product |
| 12/23/2009 | EP2134187A1 Liquefaction of cheese |
| 12/23/2009 | CN101608201A Method for producing novel streptococcus thermophilus bacteriocin |
| 12/23/2009 | CN100571535C Method of preparing a cheese flan |
| 12/23/2009 | CA2718569A1 Sodium-potassium hexametaphosphate and potassium metaphosphate with a low insolubles content |
| 12/17/2009 | WO2009150183A1 Micellar casein powders with different levels of calcium and cheeses prepared therefrom |
| 12/17/2009 | US20090311410 Stabilizers Useful in Low Fat Spread Production |
| 12/17/2009 | US20090311377 Use of high lactose, high ph whey in the preparation of milk products |
| 12/17/2009 | DE102008027686A1 Antioxidant, useful e.g. for improving the aging stability and/or storage stability of food e.g. dairy product, feed, cosmetic and pharmaceutical, comprises trehalose, trehalose-containing composition or trehalose-containing syrup |
| 12/16/2009 | EP1494539B1 Cheese capable of disinfecting helicobacter pylori |
| 12/10/2009 | WO2009147157A1 Instant yoghurt |
| 12/10/2009 | WO2009033508A3 Combinations of polyene fungicide with cationic surfactants |
| 12/10/2009 | DE102008026969A1 Producing fermented dairy products such as mozzarella, comprises transferring a preliminary product into an extruder housing with cooking salt and then conveying with extruder tool incorporated in the extruder housing along a conveyor path |
| 12/09/2009 | EP2130438A1 Cheese Products Containing Galacto- Oligosaccharides and Having Reduced Lactose Levels |
| 12/09/2009 | EP2129230A1 Process for preparing a functional dairy dessert |
| 12/09/2009 | CN101600355A Premix emulsion |
| 12/03/2009 | WO2009125386A3 System and method for on-line analysis and sorting of milk coagulation properties |
| 12/03/2009 | US20090297660 Cheese Products Containing Galacto-Oligosaccharides And Having Reduced Lactose Levels |
| 12/02/2009 | EP2128610A2 Ingestibles possessing intrinsic color change |
| 12/02/2009 | EP2127660A1 Agent for reducing visceral fat |
| 12/02/2009 | CA2660264A1 Cheese products containing galacto-oligosaccharides and having reduced lactose levels |
| 12/01/2009 | US7625589 Developing acidity in milk and setting, separating whey from set milk to produce curd, adding salt, andpressing curd into cheese |
| 11/26/2009 | WO2009141425A1 Food with cheese contained therein |
| 11/26/2009 | US20090291167 Composition and Process for Flavouring Dairy Products, Strain of Lactic Acid Bacterium, Use of Said Composition or Strain |
| 11/25/2009 | EP2123294A1 Food ingredients and food products treated with an oxidoreductase and methods for preparing such food ingredients and food products |
| 11/25/2009 | EP2123165A1 Cheese-containing foodstuffs |
| 11/24/2009 | US7622290 Obtained from Fusarium; higher ratio of activity on polar lipids compared with triglycerides; for making dough |
| 11/19/2009 | US20090285934 Method for Producing Fractions of a Milk Composition |
| 11/19/2009 | US20090285933 Product and Process |
| 11/19/2009 | DE202009010954U1 Verarbeitbare Lebensmittelmischung Processable food mixture |
| 11/18/2009 | EP2119366A1 Dairy product |
| 11/18/2009 | EP2117333A1 Peelable coatings for foodstuff |
| 11/18/2009 | EP2117332A1 Production of natural cheese product |
| 11/18/2009 | EP2117331A1 Coagulation of milk |
| 11/18/2009 | EP2117327A1 Method for preparing a milk for milk-dairy applications, the milk obtained by said method and the uses thereof |
| 11/18/2009 | EP2117294A1 Curd dessert and method for manufacturing thereof |