Patents for A23C 19 - Cheese; Cheese preparations; Making thereof (6,677)
09/2008
09/03/2008EP1761134B1 Dry formulations suitable for the surface preserving treatment of aliments or as a glue for tags on aliments
08/2008
08/28/2008WO2008079031A3 Dairy product and process
08/28/2008WO2008074793A3 A method for producing cheese
08/28/2008US20080206428 Composition having dry residue and water; with water insoluble solids from 18% to 70% and water soluble solids from 82% to 30%
08/27/2008EP1482807B1 Food fermentation with lactic acid bacteria
08/21/2008WO2008098973A1 Coagulation of milk
08/21/2008US20080199567 Reducing fat and sugar concentration ; containing milk protein and water soluble dietary fiber; heat treatment; fermentation
08/20/2008EP1392124B1 Method for cheese making and new types of cheese thus obtained
08/20/2008CN101247728A Fresh dairy products with satietogenic power and methods for preparing same
08/14/2008WO2008096185A1 Curd dessert and method for manufacturing thereof
08/14/2008WO2008095495A1 Production of natural cheese product
08/14/2008WO2008028039A3 Process and system for cooking cheese with a substantially invariable energy transfer
08/13/2008EP1955597A1 Premix emulsion
08/13/2008CN101240268A Phosphatidase and production method thereof
08/07/2008WO2008092552A1 Premix emulsion
08/07/2008WO2008074792A3 A method for producing cheese
08/07/2008WO2007100753A3 Yogurt-cheese compositions
08/07/2008US20080187634 Supple, creamy consistency; rapid production from curd material on pasta filata equipment; maybe consumed immediately or allowed to age; taste stability; emulsifying salt free; low cost
08/07/2008DE202008007416U1 Käsehaltige Lebensmittel Cheese-containing foods
08/07/2008CA2676883A1 Improved apparatus and method for vacuum microwave drying of food products
08/06/2008EP1482780A4 Dairy product and process
08/06/2008CN100407931C Low fat and reproduction type cheese, and its preparation method
07/2008
07/29/2008CA2353852C Apparatus and method for the manufacture of reduced and low fat pasta filata cheese
07/24/2008WO2008087732A1 Portion type soft cheese containing flavoring substance and being surface-matured with mold and method of producing the same
07/24/2008US20080175953 Growing Thraustochytrium, Schizochytrium, and/or mixtures in a culture medium containing a non-chloride sodium salt, e.g., sodium sulfate; microfloral biomass; aquaculture of larval shrimp, rotifers, molluscs; extruded food with flaxseed meal
07/23/2008EP1946656A1 Acidic edible composition comprising cheese chunks and method of manufacturing such composition
07/23/2008EP1946647A1 Low-fat cheese with improved texture and its preparation
07/23/2008EP1946643A1 Food ingredients with reduced sourness at low pH
07/23/2008EP1946639A2 DDGS as a low-cost flavor enhancer and sodium reduction enabler
07/23/2008EP1945039A1 Purification of beta casein from milk
07/23/2008EP1670318B1 Cheese products provided with a soft extruded cheese texture and fermented milk product taste and method for producing said cheese products
07/23/2008CN101227825A Fresh dairy products with satietogenic power based on water-soluble fibers and methods for preparing same
07/23/2008CN101223918A Preparing method of acidophilus milk lump
07/23/2008CN100404672C Phospholipase and method of producing it
07/17/2008WO2008084289A1 Method for preparing a milk for milk-dairy applications, the milk obtained by said method and the uses thereof
07/17/2008US20080171118 Method For Extracting Lipids From Biological Solutions
07/17/2008US20080171104 Health Promoting Dairy and Food Products Containing Mushroom Glucan Produced Through Fermentation of Grifola Frondosa
07/16/2008EP1942749A1 Chilled dessert product and method for preparing such product
07/16/2008CN101218970A Punica granatum l. milk product and producing method thereof
07/15/2008US7399494 For milk fermentation, coagulation or curdling
07/10/2008US20080166422 High unsaturated to saturated fatty acid ratio; reducing LDL cholesterol
07/08/2008US7396807 Encoded by a gene obtained from a strain of Fusarium; reducing the content of phospholipid in a vegetable oil by contacting with the phospholipase to effect hydrolysis; producing cheese
07/08/2008US7396551 Alkali and alkaline earth metal levulinates as antimicrobial agents
07/03/2008WO2007101189A3 Flavored cheese slices and methods for flavoring cheese
07/03/2008US20080160133 Cream cheese; moisture, fat, protein, whey protein, and low dextrose equivalent maltodextrin or oligofructose, gum, and a starch blend; creamy and firm texture
07/02/2008EP1938694A1 Method of producing concentrated liquid dairy products
07/02/2008EP1937088A2 Kokumi flavour compounds and use
06/2008
06/29/2008CA2601613A1 Method and system for making extruded portions of cheese
06/27/2008CA2613422A1 Low fat, whey-based cream cheese product with carbohydrate-based texturizing system and methods of manufacture
06/26/2008WO2008074802A1 Method for producing cheese
06/26/2008WO2008074792A2 A method for producing cheese
06/26/2008WO2008074770A1 Reduced-salt dairy product with improved taste
06/26/2008WO2008074600A1 Edible composition comprising a cheese ingredient and method of manufacturing such composition
06/26/2008US20080152761 An edible article comprises a food product and a water soluble film that encloses it; comprises a major amount of pullulan on a dry solids basis, and a minor amount of at least two of glycerol, propylene glycol, sorbitol and polyethylene glycol
06/26/2008CA2671346A1 A method for producing cheese
06/26/2008CA2670348A1 Reduced-salt dairy product with improved taste
06/26/2008CA2667241A1 Edible composition comprising a cheese ingredient and method of manufacturing such composition
06/25/2008EP1933642A1 Salt enhancing compounds and use
06/25/2008EP1933637A1 Method for preparing a chilled dessert product
06/25/2008EP1732399A4 Lysozyme-chitosan films
06/25/2008EP1047304B1 Method for preparing dairy starter cultures
06/19/2008WO2008070919A1 A method for manufacturing melt bodies for food articles and melt bodies for food articles
06/19/2008WO2006048480A3 Canned cheese production method
06/19/2008US20080145498 Texture and shape control process for acidified food products
06/18/2008EP1932431A2 Process and device for removing the plastic coating from cheese
06/18/2008EP1932430A1 Texture and shape control process for acidified food products
06/17/2008CA2455717C Controlled-viscosity food flavoring system
06/15/2008CA2599041A1 Food ingredients with reduced sourness at low ph
06/14/2008CA2598809A1 Texture and shape control process for acidified food products
06/12/2008DE102007043938A1 Method for producing smoked cheese snacks, involves preheating of milk, and preheated milk is submitted to stationary maturation process at constant temperature until their acid content reaches to desire value
06/11/2008EP1928256A1 Simple mozzarella cheese-making methods
06/11/2008CN101194652A Remade cheese and method for producing the same
06/11/2008CN101194651A Method for making cheese capable of being used for Pisa
06/11/2008CN100393243C Nutritional compositions
06/10/2008CA2289418C Method for manufacture of grated cheese
06/05/2008WO2008064424A1 Method and device for forming a flexible edible layer
06/05/2008US20080131557 Acidifying milk, coagulating the resulting acidified milk, cutting the coagulum to obtain curds, cooking the curds, draining whey from the curds, acidifying the curds, heating with a microwave system, stretching the product
06/04/2008CN101189986A Cheddar cheese manufacturing system and method for manufacturing the cheddar cheese
06/04/2008CN100391369C Egg-based powder and food containing the same
06/04/2008CN100391354C Protein hydrolysate and plant sterol containing composition for improving serum lipid profile and preventing atherosclerosis
06/04/2008CA2597579A1 Methods and apparatus for the reduction of moisture variability in large cheese blocks
05/2008
05/29/2008WO2008063084A1 An in-line continuous flow process for making cheese
05/29/2008US20080124428 Reduced fat cheese having enhanced organoleptic properties
05/29/2008CA2671509A1 An in-line continuous flow process for making cheese
05/27/2008CA2598655A1 Reduced fat cheese having enhanced organoleptic properties
05/27/2008CA2597631A1 Encased snack
05/22/2008WO2008058854A1 New tetracycline-sensitive bifidobacteria strains
05/22/2008WO2008058352A1 Processes and appliance for slicing food, separating and stacking slices and protecting all their surfaces from exposure to the environment
05/21/2008EP1922936A1 An aqueous dispersion and its use for the anti-mould treatment of rinded cheese
05/21/2008CN101180994A Method of the treatment of rinder cheeses
05/21/2008CN101180993A Low fat wire-drawing type cheese and preparation method thereof
05/15/2008WO2008057013A1 Process for waxing cheese
05/14/2008EP1513411B1 Coating composition with low water-vapour permeability for food and food ingredients, in particular cheese, and its use
05/14/2008CN101176483A Complex Yishengyuan milk product
05/07/2008EP1917862A1 Coatings for food, in particular cheese
05/07/2008EP1917861A1 Cheese with added whey protein agglomerates
05/07/2008CN101171942A Method for preparing yak cheese
05/07/2008CN100386427C Bifidobacterium and products containing the same
05/02/2008WO2008052062A1 Protein granule compositions and cheeses containing protein granule compositions
05/01/2008US20080102180 Cheese Granules Composition and Cheese Containing Granules Composition
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