A23C 19 - Cheese; Cheese preparations; Making thereof

Patents for A23C 19 - Cheese; Cheese preparations; Making thereof (6,677)
01/2005
01/05/2005	EP1493816A1 Methods and means for regulating gene expression
01/05/2005	EP1493806A1 Use of compounds involved in biosynthesis of nucleic acids as cryoprotective agents
01/05/2005	EP1385388A4 Modified milk protein concentrates and their use in making gels and dairy products
01/04/2005	CA2141543C Process for preparing soft centers in food products
12/2004
12/30/2004	US20040265463 Processed cheese
12/30/2004	US20040265358 Modified methionine rich food products and process for their manufacture
12/30/2004	US20040265289 Composition
12/29/2004	WO2004113509A1 Lactobacillus casei lc2w strain and its use in antihypertensive aspect
12/29/2004	WO2004087891A8 Lactobacillus fermentum strain and uses thereof
12/29/2004	EP1385387A4 Dairy product that does not contain emulsification salts and process for making same
12/29/2004	EP1383394A4 Method of preparing savoury-flavoured products by fermentation of proteins
12/28/2004	US6835404 Manufacture of non-standard cheese products
12/23/2004	WO2004075645A8 Method of seasoning and treating cheese with clay
12/23/2004	US20040258798 System and method for making enhanced cheese
12/22/2004	EP1488706A1 A precooked breaded food product
12/22/2004	EP1488705A1 Food additive
12/22/2004	EP1488704A1 Food products having moisture release system for maintaining texture during shelf life
12/22/2004	CN1556851A New strains of lactobacillus paracasei
12/21/2004	US6833150 Spray -dried bacteriocin powder with anti-microbial activity
12/21/2004	CA2301923C Dairy starter culture delivery system and use hereof
12/16/2004	WO2004107869A1 Particulate cheese curd product
12/16/2004	US20040253680 Propagating in transgenic escherichia for use in preparing cheese from cheese milk; food processing
12/16/2004	US20040253347 Food products having moisture release system for maintaining texture during shelf life
12/16/2004	US20040253344 Dairy product comprising hyaluronic acid
12/16/2004	US20040253275 Pharmaceutical and cosmetic carrier or composition for topical application
12/16/2004	CA2527222A1 Particulate cheese curd product
12/16/2004	CA2468276A1 Food products having moisture release system for maintaining texture during shelf life
12/15/2004	EP1486124A1 Preparation of a dairy product
12/15/2004	CN1555224A Process for producing cheese curd
12/14/2004	US6830901 Propionibacteruim vector
12/14/2004	US6830773 Protein supplemented processed meat composition
12/09/2004	WO2004105512A1 Method for preparing a gelled food product
12/09/2004	WO2004105511A1 Method for preparing a gelled food product and semi-finished product for use in the method
12/09/2004	WO2004105510A1 Method for preparing a gelled food product and semi-finished product for use in the method
12/09/2004	WO2004105509A1 A semi-finished food product
12/09/2004	WO2004105499A1 A semi-finished food product and a process for preparing it
12/09/2004	US20040247745 Multilayer structure; bonding layers of cheese; releasing by stripping
12/08/2004	EP1482807A2 Food fermentation with lactic acid bacteria
12/08/2004	EP1482806A1 Transesterification reaction for production of dairy flavour enhancing esters
12/08/2004	EP1482780A1 Dairy product and process
12/07/2004	US6827961 Cheese fractionating process
12/02/2004	US20040241306 Heating thermo-reversible sheared gel based on non-starch polysaccharide gelling agent containing water and fat to 60-95 degrees C. and allowing to set in a mold; easy preparation of gelled food products of consistent, high quality
12/02/2004	US20040241305 Heating a thermoreversible gel containing at least 1 wt % protein (especially globular protein such as dairy protein) to at least 60 degrees C., adding a taste or flavor imparting agent, and allowing to set in a mold; gel sets quickly; presence of the protein prevents the development of poor mouthfeel
12/01/2004	EP1481595A1 Method for preparing a gelled food product and semi-finished product for use in the method
12/01/2004	EP1481584A1 Submersion rack and submersion apparatus for submerging cheeses and construction kit for assembling such a submersion rack
12/01/2004	EP1014802B1 Water continuous dairy base product and process for preparing such product
12/01/2004	CN1177542C Method for producing cheese and cheese products
11/2004
11/30/2004	US6824809 Cheese, yogurt, cream; separation of fat particles; separation by microfiltration
11/30/2004	CA2276811C Method of manufacture of cream cheese products
11/25/2004	WO2004063346A3 Lysozyme transgenic ungulates
11/25/2004	US20040232205 Lantibiotic
11/24/2004	EP1478237A1 Process for producing cheese
11/23/2004	US6821544 In order to manufacture a product which is provided with a stick for holding it; particularly suitable for textures that are not mechanically strong (creamy or crumbly) e.g. a processed cheese of fondant texture
11/23/2004	US6821543 Low acidity fermented dairy products flavored with warm flavors
11/23/2004	CA2342043C Calcium fortification of cheese
11/23/2004	CA2114266C A fungicide composition to prevent the growth of mould on foodstuff and agricultural products
11/18/2004	WO2004098302A1 Method for the production of cheeses with spun curd
11/18/2004	US20040229997 Aqueous dispersion of a copolymer of vinyl aliphatic esters and dialkyl esters of fumaric or maleic acid, an emulsifier, a cellulose ether, and a stabilizer; emulsion polymerization; antimicrobial hard cheese packaging
11/18/2004	DE10317489A1 Verbessertes Verfahren zum Herstellen von Käsedeckdispersionen An improved process for the manufacture of cheese coating dispersions
11/11/2004	WO2004097012A2 Phospholipase and method of producing it
11/11/2004	WO2004096992A2 Lactobacillus acidophilus nucleic acid sequences encoding cell surface protein homologues and uses therefore
11/11/2004	WO2004095948A1 Method of preparing a cheese flan
11/11/2004	WO2004095936A1 Process for producing cheese
11/11/2004	WO2004054376A3 Process for producing low fat cheese
11/11/2004	US20040224069 Dairy product that does not contain emulsification salts and process for making same
11/11/2004	CA2524061A1 Process for preparing a cheese flan
11/11/2004	CA2522954A1 Phospholipase and method of producing it
11/11/2004	CA2519281A1 Cheese production process
11/10/2004	EP1474991A1 Ubiquinol-enriched fat-containing foods
11/10/2004	EP1474004A1 Method for preparing cheese products
11/09/2004	US6814996 Having at least two phases wherein one phase is cheese and one phase is a second edible phase (e.g., mixture of vegetables and meats)
11/09/2004	US6814995 Food material and process for producing the same, and cheese-like food and process for producing the same
11/09/2004	CA2151053C Crystal modifiers for diacetin fats
11/04/2004	US20040219281 Modified oilseed material
11/04/2004	US20040219277 Fatty ester as fat replacement; texture
11/04/2004	US20040219273 a blend of concentrated acid whey and an acceptable fat is formed and then subjected to a homogenization and heat treatment thereby producing a cheese product suitable for consumption
11/03/2004	EP1472931A1 Acid whey texture system
10/2004
10/28/2004	WO2004091306A1 Method for producing a whey protein concentrate enriched in beta-lactoglobulin and texture enhancer based thereupon for use in dairy products
10/28/2004	WO2004091302A1 Food product of cheese and pepper and process of its production
10/28/2004	US20040214261 culturing genetically modified microorganism containing polyglutamyl hydrolase (from rodents, mammals, or humans) activity to enhance generation of monoglutamyl folate; food processing; dairy products
10/28/2004	US20040213885 Egg-based powder and food containing the same
10/28/2004	US20040213884 has a shelf life of at least about 3 months at ambient temperatures; using a combination of a natural or process cheese, a cheese powder, glycerin, and a filler
10/27/2004	EP1470756A1 Shelf-stable shredded cheese
10/27/2004	EP1469738A1 Cheese flavour ingredient and method of its production
10/27/2004	CN1541067A Process for pasteurizing cheese products, and cheese products formed thereby
10/27/2004	CN1539897A Paink compsns. for foods, its prepn. method and application
10/27/2004	CN1539296A Mfg. method of sandwiched sausages
10/26/2004	US6808735 Flavorful low-fat cheese
10/26/2004	US6808730 A metal acid salt for reducing biological contaminants, and as preservatives in food preparation
10/22/2004	CA2464382A1 Shelf-stable shredded cheese
10/21/2004	WO2004089098A1 Dairy product comprising hyaluronic acid
10/21/2004	US20040210953 Lysozyme transgenic ungulates
10/21/2004	US20040208955 such as sodium/potassium chloride which is added prior to drying; ultrafiltration, diafiltration evaporation; for production of cheese
10/20/2004	EP1469017A2 Food coating substance, production and use thereof
10/19/2004	CA2175820C Method for the production of dairy products
10/16/2004	CA2463199A1 Food-coating composition, process for preparation thereof and use
10/14/2004	WO2004087891A1 Lactobacillus fermentum strain and uses thereof
10/14/2004	CA2526861A1 Lactobacillus fermentum strain and uses thereof
10/13/2004	EP1301085B1 Creamy food preparation based on hard cheese
10/13/2004	EP1241947A4 Milk protein products and processes

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