| Patents for A23C 19 - Cheese; Cheese preparations; Making thereof (6,677) |
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| 07/05/2005 | US6913774 Gum application in wheyless cream cheese systems |
| 06/30/2005 | WO2005058053A1 Dairy product comprising texturizers |
| 06/30/2005 | US20050142257 Producing tasty, crunchy, golden brown meat, seafood, poultry or vegetable serving; coating with aqueous solution containing egg component and powdered hard cheese then frying |
| 06/30/2005 | US20050142251 Cream cheese made from whey protein polymers |
| 06/30/2005 | CA2547760A1 Dairy product comprising texturizers |
| 06/29/2005 | EP1546338A1 Polynucleotides and polypeptides derived from lactobacillus rhamnosus hn001 |
| 06/29/2005 | EP1283808B1 Assembly comprising a package and a processed cheese portion |
| 06/28/2005 | US6911211 Pharmaceutical and cosmetic carrier or composition for topical application |
| 06/23/2005 | WO2005046344A3 Dairy product and process |
| 06/23/2005 | US20050136168 Novel gum application in wheyless cream cheese systems |
| 06/23/2005 | US20050136165 Flavor and microbiologically stable food composition |
| 06/22/2005 | EP1543727A1 Wax-coated cheese |
| 06/22/2005 | EP1482806A4 Transesterification reaction for production of dairy flavour enhancing esters |
| 06/22/2005 | EP1278426B1 Method for providing a cheese by adding a lactic acid bacterial starter culture to the cheese curd |
| 06/22/2005 | CN1629201A Polymer dispersions with improved water-vapour barrier properties, their preparation and use in food coating |
| 06/22/2005 | CN1206905C Method for making cheese or dairy products using forming block |
| 06/16/2005 | US20050130279 Producing flavor enhancing esters which comprises: conducting transesterification reaction between mono-, di- and/or triglycerides from dairy source, 2-phenyl ethanol and lipase; improving food quality |
| 06/16/2005 | US20050129826 Method for the treatment of shredded cheese with a polyene antifungal compound |
| 06/16/2005 | DE10141914C5 Verfahren zum Herstellen von schockartig tiefgefrorenen Stücken aus Mozzarella und schockgefrostete servierfähige Stücke aus Mozzarella A method for producing shock-frozen pieces of mozzarella and IQF serve pieces of mozzarella |
| 06/15/2005 | EP1541600A1 Polymer dispersions with improved water-vapour barrier properties, their preparation and use in food coating |
| 06/15/2005 | EP1538919A1 Pre-mix formulations comprising ingredients for dairy products |
| 06/14/2005 | US6905720 Low lactose, low moisture shelf-stable, bakeable savory cheese product and process for preparing it |
| 06/14/2005 | US6905719 Shelf-stable, bakeable savory cheese product and process for preparing it |
| 06/09/2005 | US20050123647 Dairy product and process |
| 06/09/2005 | US20050123646 Cheese flavour ingredient and method of its production |
| 06/09/2005 | US20050123645 Process for producing cheese curd |
| 06/09/2005 | US20050123584 Natamycin or salts as dry powder for protection against the development of moulds in cheddar cheese, animal feed, seeds and flower bulbs |
| 06/08/2005 | EP1538198A2 Lactic acid bacteria and their cellular components inducing immunoregulatory function, and method of obtaining the same |
| 06/08/2005 | EP1537786A1 Cheese coating compositions with low water vapour permeability |
| 06/08/2005 | EP1537785A1 Cheese coating compositions with low water vapour permeability |
| 06/08/2005 | CN1625347A Highly acidic metalated organic acid as a food additive |
| 06/07/2005 | US6902750 Method for the manufacture of process cheese |
| 06/07/2005 | US6902749 Kluyveromyces lactis as attenuated starter |
| 06/04/2005 | CA2452035A1 Cheese-based coating/filling material for snacking application |
| 06/02/2005 | WO2005049813A1 Isolated phages and their use as disinfectant in food or for sanitation of factory environment |
| 06/02/2005 | WO2005048725A2 Cheese compositions and related methods |
| 06/02/2005 | WO2005024001A3 Ferment activator based on lactic acid bacteria, and method of preparing a product using said activator |
| 06/02/2005 | US20050118304 Sheet, ribbon or filament form consisting of at least two components which have been coextruded to become interspersed with each other and form a row-structure |
| 06/02/2005 | CA2488521A1 Polymer dispersions having improved water-vapor barrier action, their production and use for food coating |
| 06/01/2005 | EP1535999A1 Milk-coagulating enzyme originating in bacterium and process for producing cheese using the same |
| 06/01/2005 | EP1535519A1 Cheese flavouring systems prepared with bacterocins |
| 06/01/2005 | CN1622763A Food addictive |
| 06/01/2005 | CN1620877A Cheese flavoring systems prepared with bacterocins |
| 05/26/2005 | WO2005046345A1 Processed cheeses comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid |
| 05/26/2005 | WO2005046344A2 Dairy product and process |
| 05/26/2005 | WO2005046336A1 Snack foods comprising emulsified liquid shortening compositions comprising deitary fiber gel, water and lipid |
| 05/26/2005 | US20050112612 Lactobacillus acidophilus nucleic acid sequences encoding cell surface protein homologues and uses therefore |
| 05/26/2005 | US20050112266 Improved bioavailability; dairy products, sauces; antioxidant activity in ameliorative/preventive efficacy in hypercholesterolemia, hyperlipemia and atherosclerosis |
| 05/26/2005 | US20050112238 reduced production times ; microbial stability |
| 05/25/2005 | EP1533369A1 Isolated phages and their use as disinfectant in food or for sanitation of factory environment |
| 05/25/2005 | EP1532863A2 Process for producing cheese |
| 05/25/2005 | EP1531687A1 Stable emulsions of oils in aqueous solutions and methods for producing same |
| 05/25/2005 | DE102004049709A1 Cheese production by reducing ripened cheese to small pieces and molding under pressure includes addition of adhesion initiator, preferably dairy product, e.g. rennin, micellar casein, milk calcium, especially skim milk powder |
| 05/25/2005 | CN1620255A Protein-containing foodstuff comprising a coss-linking enzyme and a hydrocolloid |
| 05/25/2005 | CN1202729C Soybean cheese cake and its producing method |
| 05/24/2005 | US6896884 Human chitinase, its recombinant production, its use for decomposing chitin, its use in therapy or prophylaxis against infection diseases |
| 05/24/2005 | CA2144009C Manufacture of large blocks of pasta filata cheese |
| 05/19/2005 | WO2005044021A1 Pine needle extract |
| 05/19/2005 | WO2002096208A3 Monovalent salt enhances solubility of milk protein concentrate |
| 05/19/2005 | US20050107515 Food coating substance containing a softener-free aqueous copolymer poly(vinyl ester) dispersion, production and use thereof |
| 05/19/2005 | US20050106698 Recombinant kid pregastric esterase and methods for its production and use |
| 05/19/2005 | US20050106665 Processing a fungal peptide with phospholipase for producing cheeses |
| 05/19/2005 | US20050106662 Novel food grade lantibiotic from streptococcus macedonicus and uses thereof |
| 05/19/2005 | US20050106303 Cheese compositions and related methods |
| 05/18/2005 | CN1617672A Ubiquinol-enriched fat-containing foods |
| 05/18/2005 | CN1617670A Protein hydrolysate and plant sterol containing composition for improving serum lipid profile and preventing atherosclerosis |
| 05/17/2005 | US6893674 Preparing processed cheese containing significant levels of soy protein which possesses melt, firmness, and flavor characteristics of regular processed cheese; utilizes emulsions containing dairy ingredients and soy protein |
| 05/17/2005 | US6893670 Cheese ripening process |
| 05/12/2005 | WO2005041677A1 Stabilisers useful in low fat spread production |
| 05/12/2005 | WO2005041675A1 Aromatization of a milk product using at least one bacteria producing a bacteriocin and belonging to the pediococcus genus |
| 05/12/2005 | US20050100583 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 |
| 05/12/2005 | CA2543674A1 Aromatization of a milk product using at least one bacteria producing a bacteriocin and belonging to the pediococcus genus |
| 05/11/2005 | EP1528861A2 Method of preparing a ripening flora comprising a cell weakening step |
| 05/10/2005 | US6890579 Reversible gel formation |
| 05/04/2005 | EP1527701A1 High quality soy-containing meat and meat analog products, and method for producing such products |
| 05/04/2005 | EP1527692A1 Method of preparation of high quality soy-containing cheese products |
| 05/04/2005 | EP1526777A2 Method for the covering of food with polyene antifungal compositions |
| 05/04/2005 | EP0966969B1 Anti-stress drugs and functional foods having anti-stress effects |
| 05/04/2005 | CN1612698A Modified methionine rich food products and process for their manufacture |
| 05/04/2005 | CN1611332A Ultrasonic slitter |
| 05/03/2005 | US6887503 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 |
| 05/03/2005 | US6887465 Combined with ingestable support comprising milk, yogurt, curd, fermented milks, cereals, powders, and/or infant formula; prevents intestinal colonization and infection of epithelial cells |
| 04/29/2005 | CA2485832A1 Method of preparation of high quality soy-containing cheese products |
| 04/29/2005 | CA2485557A1 Method of preparation of high quality soy-containing meat and meat analog products |
| 04/28/2005 | US20050089601 Mixing whey solids and fluids into caseinate matrix; expanded cellulose; coagulation |
| 04/27/2005 | EP1525961A1 Ultrasonic slitter |
| 04/27/2005 | EP1524910A1 Phytosterols or phytostanols and their use in food products |
| 04/26/2005 | US6884453 Mixing milk with curd particles |
| 04/21/2005 | WO2005004624A8 Method for preparing a protein-based, fibre-comprising food product, and fibre-comprising food product obtained |
| 04/21/2005 | US20050084595 Reduced fat and caloric value while maintaining taste and texture; spreads |
| 04/21/2005 | US20050084565 Process for making yogurt cream cheese, and the resulting products |
| 04/21/2005 | US20050084564 fanning a coagulum of cheese curd from milk by adding a clotting enzyme (rennet), salting and draining the whey |
| 04/21/2005 | US20050081692 Ultrasonic slitter |
| 04/20/2005 | CA2485059A1 Ultrasonic slitter |
| 04/19/2005 | US6881424 Highly acidic metalated organic acid |
| 04/14/2005 | WO2005032496A2 Hydrolases, nucleic acids encoding them and mehods for making and using them |
| 04/14/2005 | WO2005032266A2 Cheese products provided with a soft extruded cheese texture and fermented milk product taste and method for producing said cheese products |
| 04/14/2005 | US20050079267 Butter and cream cheese composition |
| 04/14/2005 | CA2515583A1 Hydrolases, nucleic acids encoding them and methods for making and using them |
| 04/13/2005 | EP1124440B1 Use of calcareous material for foodstuff and cosmetic material |