Patents for A23C 19 - Cheese; Cheese preparations; Making thereof (6,677)
11/2009
11/18/2009CN101583283A Portion type soft cheese containing flavoring substance and being surface-matured with mold and method of producing the same
11/17/2009CA2369674C Process for making a wheyless cream cheese using transglutaminase
11/11/2009CN100558240C Multilayer edible moisture barrier for food products
11/03/2009US7611743 Low protein cream cheese
10/2009
10/28/2009CN101568264A Method for producing cheese
10/28/2009CN101564062A Method for preparing platy or lump processed cheese and cheese obtained
10/27/2009US7608289 Milk with carnitine, acetyl L-carnitine, propionyl L-carnitine or salts thereof which stimulates, through the natural metabolism of fatty acids the synthesis of omega-3 and omega-6 fatty acids from the saturated fats in the milk; milk's shelf life and organoleptic properties are not adversely affected
10/27/2009CA2311271C Food product with a fibrous consistency obtained from lactoserum proteins
10/22/2009US20090264379 Stable aqueous solution of a polyene fungicide
10/21/2009CN101562986A Reduced-salt dairy product with improved taste
10/21/2009CN101558793A Preparation technology for producing lactobacillus starter culture by cheese
10/21/2009CN101558792A Method for applying ultrafiltration technology to proportion standardization of protein and fat in cheese processing
10/20/2009US7604825 Process for making cheese containing gum
10/15/2009WO2009125386A2 System and method for on-line analysis and sorting of milk coagulation properties
10/15/2009WO2009082229A9 Pre-fibril composition and fibrils from proteinaceous materials
10/15/2009US20090258131 Blending a heat treated starting material; process cheese can be free of melting salt and emulsifier-free; good physical properties, flavor, texture, meltability in mouth and storage stability of cheese product after cooling
10/15/2009CA2720794A1 System and method for on-line analysis and sorting of milk coagulation properties
10/14/2009CN101554189A Preparation method of stretched curd type mixed cheese and mixed cheese obtained thereby
10/07/2009EP0928333B2 Metabolically engineered lactic acid bacteria and their use
10/01/2009DE202009008691U1 Vegetarische Wurst Vegetarian sausage
09/2009
09/30/2009EP2104431A2 A method for producing cheese
09/30/2009EP1297333B1 Ingestibles possessing intrinsic color change
09/24/2009WO2009115546A1 A method for producing cheese
09/24/2009US20090238917 Food ingredients and food products treated with an oxidoreductase and methods for preparing such food ingredients and food products
09/22/2009US7592029 Method and apparatus for slicing small cheese portions and preparing cheese loaves for slicing
09/17/2009WO2009112778A1 Milk-based dietetic composition and use thereof for the treatment of excess weight, obesity or metabolic syndrome
09/17/2009WO2009112753A1 Method of producing a thermized unripened cheese and cheese obtained
09/17/2009WO2009111838A1 Method of treatment using antimicrobial composition
09/17/2009US20090233865 Nutritional Compositions
09/17/2009US20090232937 Novel starter medium
09/17/2009CA2718237A1 Method of treatment using antimicrobial composition
09/17/2009CA2715479A1 Method of producing a thermized unripened cheese and cheese obtained
09/16/2009CN100539858C Apparatus for making dry cheese
09/10/2009US20090226580 Method of Making Pasta Filata Cheese Without Cooling in Brine or Other Liquid
09/10/2009US20090223385 Home cheese curd making device
09/09/2009EP2096933A1 Edible composition comprising a cheese ingredient and method of manufacturing such composition
09/09/2009EP2096932A1 Method for producing cheese
09/09/2009EP2096931A1 An in-line continuous flow process for making cheese
09/09/2009EP1296561B1 Fermented milk product and process
09/08/2009US7585537 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
09/08/2009CA2375971C Cheese coating composition
09/03/2009WO2009108074A1 Dairy protein gel
09/03/2009WO2009107662A1 Processed cheese and method of producing processed cheese
09/03/2009WO2009106575A1 Lipases with high specificity towards short chain fatty acids and uses thereof
09/03/2009CA2716692A1 Lipases with high specificity towards short chain fatty acids and uses thereof
09/02/2009EP2094096A1 Reduced-salt dairy product with improved taste
09/02/2009EP1742539A4 Cheese and methods of making such cheese
09/02/2009EP1142481B2 Process for producing fermented milk containing angiotensin converting enzyme inhibitory peptide and process for producing milk serum
09/02/2009CN101518286A Red wine geode cheese and producing method thereof
09/02/2009CN101518285A Method for producing cheese
09/02/2009CN101518284A Instant cheese and preparation method thereof
09/01/2009US7582326 Method of deflavoring whey protein using membrane electrodialysis
09/01/2009US7582323 dehydrating mild proteins to increase solids, adding flavor/texture enhancer, nutritional supplement, fat/carbohydrate source, and condiments, agitating to create stable emulsion, heating for gelation, and cooling; and for production of cheese
08/2009
08/29/2009CA2655105A1 Filled, baked crispy snack having a high moisture content
08/27/2009WO2009082229A3 Pre-fibril composition and fibrils from proteinaceous materials
08/27/2009US20090214705 Method for modifying hygienic, physico-chemical and sensory properties of cheese by controlling the redox potential
08/26/2009EP2091339A2 A method for producing cheese
08/26/2009EP1679972B1 Aromatization of a milk product using at least one bacteria producing a bacteriocin and belonging to the pediococcus genus
08/25/2009US7579034 Stabilisers useful in low fat spread production
08/25/2009US7579033 Methods for making soft or firm/semi-hard ripened and unripened cheese and cheeses prepared by such methods
08/25/2009US7579029 Acidifying aqueous solution of whey proteins below isoelectric pH, optionally blending and homogenizing with fat, heat-treating acidified solution or whey protein-stabilized fatty emulsion, blending with food, incubating with transglutaminase
08/25/2009US7578874 Hot melt inks
08/12/2009EP1876903B1 Method for modifying hygienic, physico-chemical and sensory properties of cheese by controlling the redox potential
08/12/2009CN201286313Y Cheese fusion boiler
08/11/2009US7572473 Pasteurizing milk fat or butterfat; homogenizing; acidification
08/05/2009EP2084276A1 New tetracycline-sensitive bifidobacteria strains
08/05/2009CN100521924C Wax-coated cheese
08/04/2009CA2465863C Method of preserving food and method of producing unfrozen water
07/2009
07/29/2009EP2081440A2 Process for the production of spready whey cheese and creamy whey cheese
07/23/2009US20090186129 Low-cost, shelf-stable cheese sauce
07/23/2009US20090186123 Method for flavoring cheese products
07/22/2009EP1788884B1 Novel technology for traditional-type cheeses
07/22/2009CN101489402A Process cheese and method of producing the same
07/22/2009CN101489401A Fresh cheese and process for producing the same
07/22/2009CN101485363A Processed cheese containing active lactobacillus and preparation method thereof
07/22/2009CN101485362A Method for making cheese powder
07/21/2009US7563458 Nutritional compositions for nutritional management of patients with liver disease
07/16/2009WO2009088283A1 Method and apparatus for preparing cheese
07/16/2009US20090181222 Hot melt inks
07/15/2009CN101480205A Green tea flavor processed cheese and preparation method thereof
07/14/2009US7560129 introducing cheese curd into the container cavity via the container open end, and the tube via its fill end; introducing chilled brine into the tube via its fill end to mix with curd ; removing the tube from the cheese curd in the container; pressing the cheese curd into a cheese block; cooling, curing
07/14/2009US7560127 Mixing milk and carbohydrases ; incubation; coagulation
07/14/2009CA2347360C High-amylose starch-emulsifier composition and methods of making
07/14/2009CA2333185C Method for making novel cheese products by processing an initial material
07/09/2009US20090175989 Novel process for enzymatic bleaching of food products
07/09/2009DE202009005941U1 Molkereiprodukte Käse, Joghurt, Quark mit Meeresfrüchten, Algen, Tang Dairy products cheese, yogurt, cottage cheese with seafood, seaweed, seaweed
07/08/2009CN101473872A Original cheese containing sesame protein and preparation method thereof
07/08/2009CN100508768C Ubiquinol-enriched fat-containing foods
07/07/2009US7556833 Cheese flavoring systems prepared with bacteriocins
07/02/2009WO2009082229A2 Pre-fibril composition and fibrils from proteinaceous materials
07/02/2009WO2009080484A1 Accelerated fungal growth
07/02/2009US20090169690 Increasing the Firmness of Process Cheese by Utilizing Ingredient Synergism
07/01/2009EP2074887A1 Increasing the firmness of process cheese by utilizing ingredient synergism
06/2009
06/28/2009CA2642669A1 Increasing the firmness of process cheese by utilizing ingredient synergism
06/23/2009CA2364548C Food product which artificially has been given a cell-like structure by coextrusion of several components, and method and apparatus for manufacturing such food product
06/18/2009WO2009053627A3 Use of anionic emulsifiers for increasing the firmness of processed cheese products with a solids content ≤ 40%
06/18/2009US20090155440 Salt Enhancing Compounds and Use
06/18/2009US20090155411 Metabolically engineered lactic acid bacteria and their use
06/17/2009EP2068638A2 Process and system for cooking cheese with a substantially invariable energy transfer
06/16/2009US7547457 Methods of fortifying process cheese and products thereof
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