| Patents for A23C 19 - Cheese; Cheese preparations; Making thereof (6,677) |
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| 10/12/2004 | CA2232584C Use of acid sodium polyphosphates for inhibiting the germination of moulds and yeasts |
| 10/12/2004 | CA2196583C Shaping fresh cheese |
| 10/07/2004 | US20040197459 comprises lipid layer containing low melting triglyceride blend and flexible hydrophobic barrier layer; organoleptic |
| 10/07/2004 | US20040194642 Method for shredding blocks of material |
| 10/06/2004 | EP1464232A1 Coating for foods |
| 09/30/2004 | WO2004082407A1 Stable aqueous solution of a polyene fungicide |
| 09/30/2004 | US20040191233 Bifidobacteria and siderophores produced thereby and methods of use |
| 09/30/2004 | CA2519064A1 Stable aqueous solution of a polyene fungicide |
| 09/28/2004 | US6797298 Method of making a food product colorant |
| 09/28/2004 | US6797235 Device and methods for modifying an atmosphere |
| 09/28/2004 | CA2306664C Whey protein digestion products in cheese |
| 09/23/2004 | US20040185149 Nutritionally balanced traditional snack foods |
| 09/22/2004 | EP1458774A1 Food coating substance containing a softener-free, aqueous copolymer poly(vinyl ester) dispersion, production and use thereof |
| 09/22/2004 | EP1458251A1 Improved method for the treatment of food, feed or agricultural products with a polyene antifungal compound |
| 09/22/2004 | EP0429490B2 Aspartic proteinase deficient filamentous fungi |
| 09/21/2004 | US6793954 Heating an aqueous mixture of 1.5-45% whey protein concentrate, 1-15% starch, .15-6% of a first hydrocolloid and .03-3% of a second hydrocolloid at 60-100 degrees c. for 1-120 minutes |
| 09/15/2004 | EP1455602A1 Modified methionine rich food products and process for their manufacture |
| 09/15/2004 | EP1455588A1 Protein hydrolysate and plant sterol containing composition for improving serum lipid profile and preventing atherosclerosis |
| 09/15/2004 | EP1416803A4 Process for manufacturing cheeses and other dairy products and products thereof |
| 09/15/2004 | CN1529618A Induction of tolerance |
| 09/15/2004 | CN1166371C Use of propionic bacteria for producing propionic acid and/or propionates in colon |
| 09/10/2004 | WO2004075662A1 Stable cheese condiment |
| 09/10/2004 | WO2004075645A1 Method of seasoning and treating cheese with clay |
| 09/09/2004 | US20040175474 Method of preparation of high quality soy-containing cheese products |
| 09/08/2004 | EP1454541A1 Method of preserving food, and method of producing non-frozen water |
| 09/07/2004 | US6787348 Useful in the manufacturing of food and feed products; includes lactic acid bacteria (lactococcus) |
| 09/02/2004 | WO2004073410A1 Method for producing curd for baking, and curd for baking |
| 09/02/2004 | WO2004073409A2 Process for making yogurt cream cheese, and the resulting products |
| 09/02/2004 | US20040170747 Stable cheese condiment |
| 09/02/2004 | US20040170741 Compounds and their use in food compositions |
| 09/01/2004 | EP1451260A1 Hot melt inks |
| 09/01/2004 | EP0920259B1 Pizza cheese |
| 09/01/2004 | CN1164209C Food product which artificially has been given cell-like structure by coextrusion of several componnets, and method and apparatus for manufacturing such food product |
| 08/26/2004 | WO2004071218A2 Preparation and food product comprising an active phytase |
| 08/26/2004 | US20040166204 Microwaveable grilled cheese and meat sandwiches |
| 08/25/2004 | EP1449439A1 Microwaveable grilled cheese and meat sandwiches |
| 08/25/2004 | EP1448768A2 Method for the inactivation of amylase in the presence of protease |
| 08/25/2004 | EP1448594A2 A food grade lantibiotic from streptococcus macedonicus and uses thereof |
| 08/25/2004 | EP1196593B1 Phage-resistant microorganisms and genetic determinants of phage resistance |
| 08/24/2004 | US6780445 Making instant quick frozen pizza ingredient; subjecting curd to cold gas solidification without brine exposure; reducing labor, equipment and waste |
| 08/24/2004 | CA2457184A1 Microwaveable grilled cheese and meat sandwiches |
| 08/24/2004 | CA2240712C Process and formulation for improved texture and melt of reduced-fat cheese product |
| 08/19/2004 | US20040161513 Method of preparation of high quality soy-containing meat and meat analog products |
| 08/19/2004 | US20040161499 Method of manufacturing a cheese or milk product by molding |
| 08/19/2004 | US20040161492 Pasteurizing milk fat or butterfat; homogenizing; acidification |
| 08/19/2004 | DE29724841U1 Milk or whey based desserts made without addition of hydrocolloids - by including gel-forming milk protein containing more than 65% whey protein |
| 08/18/2004 | EP1447008A1 Process for preparing a multilayer cheese product and multilayer cheese product so obtained |
| 08/17/2004 | US6777017 Protein permix |
| 08/17/2004 | CA2191044C Manufacture of particulate natural cheese without block formation |
| 08/12/2004 | WO2004067780A1 A process for the preparation of an extract with carotenoids, uv absorption, antibacterial and ph indicating properties from a deep-sea bacterium |
| 08/12/2004 | US20040156970 Mixture of lactose, skim milk powder, cocoa, cheese, salt and emulsifiers |
| 08/12/2004 | US20040156951 By acidification, food products are protected against harmful microbiological cultures and provided with enhanced texture |
| 08/11/2004 | EP1443827A1 Method for producing a fermented dairy product |
| 08/11/2004 | CN1161273C Soluble acid polyphosphaies and device for their production |
| 08/10/2004 | US6773912 Lantibiotic |
| 08/10/2004 | US6773740 Method for preparing cheese products and process cheese bases |
| 08/05/2004 | WO2004064987A2 Method |
| 08/05/2004 | WO2004064537A2 Method for the in situ production of an emulsifier in foodstuff |
| 08/05/2004 | WO2004054377A3 Process for producing cheese |
| 08/05/2004 | US20040151820 Shaped cheese singles |
| 08/05/2004 | US20040151802 Process for manufacturing cheeses and other dairy products and products thereof |
| 08/05/2004 | US20040151801 Treating with phospholipase and heat treating during or after phospholipase |
| 08/05/2004 | DE10300849A1 Verpackungsgereifter Käse Packaging ripened cheese |
| 08/05/2004 | CA2511252A1 Production of at least one emulsifier in a foodstuff using a lipid acyltransferase enzyme |
| 08/04/2004 | EP1442663A1 Process for producing cheese curd |
| 08/04/2004 | EP1442120A2 Alkaline protease variants and detergents and cleansers containing these alkaline protease variants |
| 08/04/2004 | EP1441596A1 Processed cheese |
| 08/04/2004 | EP1075193B1 Hydrocolloid composition for use as a gelling agent, viscosifier and stabilizer |
| 08/03/2004 | CA2184258C Flavor enhancement in cultured dairy products |
| 07/29/2004 | WO2004063346A2 Lysozyme transgenic ungulates |
| 07/29/2004 | US20040146624 Dry cheese sauce mix |
| 07/29/2004 | US20040146605 Compositions and methods for improving curd yield of coagulated milk products |
| 07/29/2004 | US20040146604 Process for producing low fat cheese |
| 07/29/2004 | US20040146603 Cheese making process |
| 07/29/2004 | US20040146600 Using mixture of bacteria |
| 07/29/2004 | US20040144262 Cheese extruding machine and process for producing pieces of cheese |
| 07/27/2004 | US6767575 Preparation of an aggregate whey protein product and its use |
| 07/27/2004 | CA2215824C Methods and compositions for fat free process cheese |
| 07/24/2004 | CA2427873A1 Cheese extruding machine and process for producing pieces of cheese |
| 07/22/2004 | US20040142085 Casein macropeptide to whey protein mass ratio of greater than 1:4.5 by using cheese making procedure that does not generate whey |
| 07/22/2004 | US20040142077 Method for treating processed food products |
| 07/15/2004 | WO2004057984A1 Method for treating processed food products |
| 07/15/2004 | WO2004057972A1 Compositions comprising lactic ferments and coagulating agents for the manufacture of cheese |
| 07/15/2004 | WO2004057971A1 Dairy protein process and applications thereof |
| 07/15/2004 | WO2004039174A3 A method of preventing acrylamide formation in a foodstuff |
| 07/15/2004 | US20040137074 Osteoprotegerin in milk |
| 07/15/2004 | CA2509887A1 Method for treating processed food products |
| 07/14/2004 | EP1437047A1 Cheese in brine ripened in packaging |
| 07/14/2004 | CN1513056A Production of bioarailable folic acid |
| 07/08/2004 | WO2004056203A1 Controlled acidification of food products using lactic - or glycolic acid oligomers/derivatives |
| 07/08/2004 | WO2004056188A1 Cheese alternative product and process for preparing a cheese alternative product |
| 07/01/2004 | WO2004054377A2 Process for producing cheese |
| 07/01/2004 | WO2004054376A2 Process for producing low fat cheese |
| 07/01/2004 | US20040126473 Process cheese containing increased levels of whey protein |
| 07/01/2004 | US20040126464 Bakeable, lubricious, sweet, creamy, low-moisture filler products and process for preparation |
| 06/24/2004 | WO2004052112A1 Process to improve milk coagulation by means of strains of lactic bacteria, new strains and their use in said process |
| 06/17/2004 | WO2004049828A1 Salt whey product and method of making |
| 06/17/2004 | WO2004049821A1 Carbonate-based anti-caking agent with reduced gas release |
| 06/17/2004 | US20040115179 treating and preventing gastrointestinal diseases as well as lowering serum cholesterol |
| 06/16/2004 | CN1505679A Alkaline protease variants, and detergents and cleaning agents containing the same |