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