| Patents for A23C 19 - Cheese; Cheese preparations; Making thereof (6,677) |
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| 01/12/2006 | US20060008556 Oxidase converts lactose to lactobionic acid; affects firmness and/or sourness; improved organoleptic properties, especially yoghurt; heat treatment |
| 01/12/2006 | US20060008554 Process to improve milk coagulation by means of strains of lactic bacteria, new strains and their use in said process |
| 01/12/2006 | CA2578386A1 Method and apparatus for producting blocks of cheese |
| 01/12/2006 | CA2569922A1 Novel method for screening and selecting enzymes |
| 01/11/2006 | EP1614355A1 Method for preparing a crumbly dairy product with expanded structure |
| 01/11/2006 | EP1613172A1 Method for producing a whey protein concentrate enriched in beta-lactoglobulin and texture enhancer based thereupon for use in dairy products |
| 01/11/2006 | CN1719988A Pressure treating food to reduce spoilage |
| 01/05/2006 | WO2005102062A3 Low water permeable food coating comprising vinylacetate copolymer |
| 01/04/2006 | EP1611795A1 Method for manufacture of a protein concentrate from acid whey and its use |
| 01/04/2006 | EP1611793A1 Sliced fresh cheese and method for preparing sliced fresh cheese |
| 01/04/2006 | EP0759706B1 Process of and apparatus for providing at least a partial barrier to moisture vapour transfer through the surface of a material and/or for removing moisture from a material |
| 01/04/2006 | CN1234284C Food material and process for producing the same, and cheese-like food and process for producing the same |
| 01/03/2006 | US6982100 Retaining added milk solids by acidifying milk containing additional milk solids down to a pH range of 6.60 to 5.75 under turbulent conditions and then treating the acidified milk with additional solids to form a cheese coagulum. |
| 12/29/2005 | WO2005122802A1 Device and method for the production of molded food articles |
| 12/29/2005 | US20050288219 Osteoprotegerin in milk |
| 12/29/2005 | US20050287273 Processed cheeses comprising dietary fiber gel |
| 12/29/2005 | US20050287272 producing a nisin-containing whey from acid whey; for fresh mozzarella cheese that is stabilized against the growth of microbiological contaminants |
| 12/29/2005 | CA2582978A1 Device and method for the production of molded food articles |
| 12/28/2005 | EP1609852A1 Bifidobacteria and preparations containing them |
| 12/28/2005 | EP1609369A1 Stabilization of fresh mozzarella cheese using fermented whey |
| 12/28/2005 | EP1608737A1 Lactobacillus fermentum strain and uses thereof |
| 12/28/2005 | EP1608229A1 Method and device for the continuous and rapid production of protein gel systems, in particular, of milk-based gel systems in the production of cheese or cheese-type products |
| 12/28/2005 | EP1551240A4 Pressure treating food to reduce spoilage |
| 12/27/2005 | CA2256367C Water continuous dairy base product and process for preparing such product |
| 12/22/2005 | WO2005120260A1 Automated treatment of shredded cheese with a polyene antifungal compound |
| 12/22/2005 | WO2005120241A1 Method for preparing of processing-cheese |
| 12/22/2005 | US20050281915 Developing acidity in milk and setting, separating whey from set milk to produce curd, adding salt, andpressing curd into cheese |
| 12/22/2005 | US20050281914 Methods and compositions involving endopeptidases PepO2 and PepO3 |
| 12/21/2005 | EP1605784A1 Stable aqueous solution of a polyene fungicide |
| 12/21/2005 | CN1232538C Reversible gel formation |
| 12/15/2005 | WO2005117599A1 Method of improving the ripening of a food product and food product thus obtained |
| 12/15/2005 | WO2005104859A3 Enzymatic process for obtaining increased yield of lactobionic acid |
| 12/15/2005 | WO2005089416A3 Lysozyme-chitosan films |
| 12/15/2005 | WO2004073409A3 Process for making yogurt cream cheese, and the resulting products |
| 12/15/2005 | US20050276904 Adjust an aqueous whey from cheese making to neutral or acidic pH; concentrates and isolates; ultrafiltration, centrifugation; dairy and non dairy beverages, smoothies, health drinks, cheeses, cheese analogs, dairy, non dairy yogurts, meat and meat analog products, cereals, baked products, and snacks |
| 12/14/2005 | EP1313837B1 New strains of lactobacillus paracasei |
| 12/08/2005 | US20050271789 Blended cheeses and methods for making such cheeses |
| 12/07/2005 | EP1602284A1 Method of producing fractions containing a high concentration of milk basic cystatin and decomposition products thereof |
| 12/07/2005 | EP1601332A2 Hydrolases, nucleic acids encoding them and mehods for making and using them |
| 12/07/2005 | EP1241948B1 Cheese ripening process |
| 12/07/2005 | EP1202634B1 Cheese coating composition |
| 12/07/2005 | EP0670676B1 Modified forms of natamycin, methods for preparing them and antifungal compositions containing them |
| 12/07/2005 | CN1230101C process |
| 12/01/2005 | US20050266049 Method for the covering of food with polyene antifungal compositions |
| 11/30/2005 | EP1599278A2 Method of producing a carbohydrate ester, a protein ester, a protein subunit ester or a hydroxy acid ester |
| 11/30/2005 | EP1451260A4 Hot melt inks |
| 11/30/2005 | EP1265499B1 Methods for producing meat products |
| 11/24/2005 | WO2005067735A3 Novel process for enzymatic bleaching of food products |
| 11/24/2005 | US20050260170 Bifidobacteria preventing diarrhea caused by pathogenic bacteria |
| 11/24/2005 | DE102004020847A1 Verfahren zur Herstellung von Gewürze und/oder Kräuter enthaltendem Weich-, Schnitt- und/oder Hartkäse Process for the preparation of spices and / or herbs containing soft, cut and / or hard cheese |
| 11/23/2005 | EP1596669A1 Stable cheese condiment |
| 11/22/2005 | US6967023 solidifying agent consists of a long chain fatty alcohol having at least 15 carbon atoms in its backbone and a fatty acid having at least 18 carbons in its backbone; carrier is semi-solid at rest and liquefies upon application of shear forces |
| 11/17/2005 | WO2005107497A1 Condiment composition based on grated cheese |
| 11/17/2005 | WO2005107488A1 Method for producing soft, semi-soft and/or hard cheese containing seasoning and/or herbs |
| 11/17/2005 | WO2005107487A1 Blended cheeses and methods for making such cheeses |
| 11/17/2005 | WO2005107486A2 Cheese and methods of making such cheese |
| 11/17/2005 | WO2005107485A2 Soft or firm/semi-hard cheeses and methods for making |
| 11/17/2005 | WO2005107484A1 Dairy product with at least one characteristic of a dairy product mixture |
| 11/17/2005 | US20050255211 Soy flour in a sauce for starched based products |
| 11/17/2005 | CA2565232A1 Cheese and methods of making such cheese |
| 11/10/2005 | WO2005104859A2 Enzymatic process for obtaining increased yield of lactobionic acid |
| 11/10/2005 | US20050249854 Cheese and methods of making such cheese |
| 11/10/2005 | US20050249853 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 |
| 11/10/2005 | US20050249780 Functional foods and process for producing functional food |
| 11/10/2005 | US20050249779 Processed cheese products and process for producing processed cheese |
| 11/10/2005 | DE202004010426U1 Fresh cheese or fresh cheese preparation comprises gelatin as thickening agents and stabilizers |
| 11/09/2005 | EP1593309A1 Ddairy product with at least one characteristic of a dairy product mixture |
| 11/09/2005 | EP1592312A2 Preparation and food product comprising an active phytase |
| 11/09/2005 | EP1255435B1 Apparatus and method for shredding blocks of material |
| 11/09/2005 | CN1692785A Art for prodn. of lactic acid casein using |
| 11/08/2005 | US6962721 controlling the acidification kinetic of milk during the manufacture of cheeses or fermented milks eg yoghurts, through the use of Streptococcus thermophilus bacteria which are partially, preferably totally, incapable of hydrolyzing urea |
| 11/03/2005 | WO2005102062A2 Low water permeable food coating comprising vinylacetate copolymer |
| 11/03/2005 | US20050244555 Incorporating into food from about 1-3% by weight, based upon the weight of the food taken as 100% by weight, of an alkali or alkaline earth metal salt of levulinic acid as an anti-microbial growth agent |
| 11/03/2005 | US20050244542 Milk improved by treatment with proteases and methods for its preparation |
| 11/03/2005 | US20050244541 Coagulating a cheese mix of a dairy component, lactose, and lactobionic acid or a salt generated in situ by catalytic oxidation of at least some of the lactose using an oxidase; cream cheeses, hard cheeses such as cheddar, UF cheeses, process cheeses, cheddar cheeses |
| 11/03/2005 | DE202005013685U1 Soft food spread for application to sliced bread has Omega-3 and Omega-6 fatty acids in a ratio by weight of one to five |
| 11/02/2005 | EP1591016A1 Method for producing cheese containing spices and/or herbs |
| 11/02/2005 | CN1689414A Multilayer edible moisture barrier for food products |
| 11/01/2005 | US6960341 Bifidobacteria and preparations containing them |
| 10/27/2005 | WO2005099876A1 Method for extracting lipids from biological solutions |
| 10/27/2005 | WO2005099474A2 Bagel topping |
| 10/27/2005 | WO2005099471A1 Head of cheese |
| 10/27/2005 | WO2005099470A1 Fresh cheese of plastic, homogenised texture and method and apparatus for the manufacture thereof |
| 10/27/2005 | US20050238785 Sauces comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid |
| 10/27/2005 | US20050238783 No-whey process for production of low fat hard cheese |
| 10/27/2005 | CA2563411A1 Method for extracting lipids from biological solutions |
| 10/26/2005 | EP1587961A1 A process for the preparation of an extract with carotenoids, uv absorption, antibacterial and ph indicating properties from a deep-sea bacterium |
| 10/26/2005 | EP1416804B1 Method and apparatus for preparing a dairy product |
| 10/25/2005 | CA2139274C Method for manufacture of low fat pasta filata cheese |
| 10/20/2005 | WO2005097063A2 Natamycin dosage form, process for preparing same, method for preserving a food product and preserved food product |
| 10/20/2005 | US20050233049 Yogurt-cheese products, and methods of making the same |
| 10/19/2005 | EP1586242A1 Multilayer edible moisture barrier for food products |
| 10/18/2005 | US6955828 Using gramnegative, grampositive bacteria |
| 10/18/2005 | CA2334465C Cheese-like dairy gels |
| 10/16/2005 | CA2504154A1 Multilayer edible moisture barrier for food products |
| 10/13/2005 | WO2005094611A1 Synergistic effects of tagatose and oligosaccharides on mouthfeel and creaminess in dairy products |
| 10/13/2005 | US20050226974 Natamycin dosage form, process for preparing same, method for preserving a food product and preserved food product |
| 10/13/2005 | US20050226969 Bagel topping |
| 10/12/2005 | EP1583429A1 Cheese alternative product and process for preparing a cheese alternative product |
| 10/12/2005 | EP1583428A1 Dairy protein process and applications thereof |