| Patents for A23C 19 - Cheese; Cheese preparations; Making thereof (6,677) |
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| 06/15/2004 | US6749873 By elaborately utilizing a milk whey protein with or without transglutaminase |
| 06/10/2004 | WO2004047566A1 Nutritional compositions |
| 06/10/2004 | WO2004047543A1 Functional foods and process for producing functional food |
| 06/10/2004 | US20040109927 Encapsulated carbonate |
| 06/10/2004 | CA2507675A1 Functional foods and process for producing functional food |
| 06/09/2004 | CN1503631A Modified milk protein concentrates and their use in making gels and dairy products |
| 06/09/2004 | CN1503630A Dairy product that does not contain emulsiification salts and process for making same |
| 06/08/2004 | US6746672 Isolated bifidobacteria that produce siderophores which inhibit growth of lactococcus lactis |
| 06/03/2004 | WO2004045295A1 Dairy product and process |
| 06/03/2004 | CA2506687A1 Dairy product and process |
| 06/02/2004 | EP1424011A1 Cheese-based coating or filling preparation |
| 06/02/2004 | EP0986297B1 Apparatus and method for the manufacture of reduced and low-fat pasta filata cheese |
| 06/01/2004 | US6743458 Low moisture, nondigestible lipid, and a crystallizing lipid; improved mouthfeel compared to other low fat fillings; sandwich crackers |
| 05/27/2004 | US20040101612 Salt whey product and method of making |
| 05/27/2004 | US20040101601 Edible microparticulated high melting lipid having a melting point of 70 degrees C. or higher and an edible low melting triglyceride blend |
| 05/27/2004 | US20040101592 hard cheese, water and at least one food oil or fat, the water and said at least one food oil or fat being in a weight ratio from 7:1 to 9:1. |
| 05/26/2004 | EP1420656A1 Controlled-viscosity food flavoring system |
| 05/26/2004 | EP1165104B1 Lactobacillus parcasei strain capable of preventing diarrhoea |
| 05/26/2004 | EP1126760A4 Method for producing cheese and cheese products |
| 05/26/2004 | CN1500096A Osteoprotegerin in milk |
| 05/26/2004 | CN1498545A Diet therapy milk powser candy for diabetes and its preparing method |
| 05/26/2004 | CA2450181A1 Edible moisture barrier for food products |
| 05/25/2004 | US6740334 Bone resorption suppressing agent |
| 05/25/2004 | CA2116740C Non-fat processed cheese |
| 05/21/2004 | WO2004040989A1 Shelf stable meltable particulate food product |
| 05/20/2004 | US20040096564 Grinding curds; mixing with food adjuvants; emulsification; heating, kneading, stretching |
| 05/19/2004 | EP1135032A4 Crisp coating for deep-fried food products |
| 05/19/2004 | CN1150314C Immunity enhancing lactic acid bacteria |
| 05/19/2004 | CN1149929C Direct actional anti-fungus agent |
| 05/13/2004 | WO2004039174A2 A method of preventing acrylamide formation in a foodstuff |
| 05/13/2004 | US20040091577 Aqueous composition useful for stabilizing and texturizing dairy products and process for preparing the same |
| 05/13/2004 | US20040091576 Cheese-like dairy products and process for producing the same |
| 05/13/2004 | DE10348733A1 Cheese production which is otherwise conventional makes use of the curd particle-containing whey by comminuting to give still smaller curd particles which are added to the milk for incorporation in the final cheese |
| 05/12/2004 | EP1418232A1 Water soluble film product for treating milk with bacteria and/or enzymes |
| 05/12/2004 | EP1417891A1 Cheese-covered snack |
| 05/12/2004 | EP1416804A1 Method and apparatus for preparing a dairy product |
| 05/12/2004 | EP1416803A1 Process for manufacturing cheeses and other dairy products and products thereof |
| 05/11/2004 | CA2175226C Preparing process food using liquid sodium phosphate |
| 05/06/2004 | US20040086955 Metabolically engineered lactic acid bacteria and their use |
| 05/06/2004 | US20040086599 Quick water-dissolved film product, for treating milk with bacteria and/or enzymes |
| 05/06/2004 | US20040086598 Shelf stable meltable particulate food product |
| 05/06/2004 | US20040086547 By oral administration of beta-glucan soluble fiber and a non-digestible fat |
| 05/06/2004 | EP1415656A1 Lactobacillus strains capable of preventing diarrhoea caused by rotaviruses |
| 05/05/2004 | CN1494374A Preparation of compositions comprising bacterial strains and volatile plant extracts and therapeutic and industrial applications thereof |
| 04/29/2004 | WO2002043649A8 Preparation of compositions comprising bacterial strains and volatile plant extracts and therapeutic and industrial applications thereof |
| 04/29/2004 | DE10246606A1 Production of a stabilized and low temperature-spreadable spread similar to butter or margarine involves emulsifying a modified protein with a salt and fat |
| 04/28/2004 | EP0367765B2 Astaxanthin-producing yeast cells, methods for their preparation and their use |
| 04/22/2004 | WO2004032655A1 Pressure treating food to reduce spoilage |
| 04/22/2004 | WO2004032642A1 Processed cheese products and process for producing processed chhese |
| 04/22/2004 | WO2004032641A1 Process for producing cheese |
| 04/22/2004 | WO2004032640A1 Method of producing an uncooked pressed cheese paste and paste thus obtained |
| 04/22/2004 | US20040077539 Stimulating growth of lactic acid producing bacteria in gastrointestinal tract; enriched whey protein concentrate |
| 04/22/2004 | US20040076732 Food grade wax and process for preparing same |
| 04/22/2004 | US20040076729 Cheese product and method of making |
| 04/22/2004 | CA2501652A1 Processed cheeses and methods for manufacturing processed cheeses |
| 04/22/2004 | CA2501046A1 Pressure treating food to reduce spoilage |
| 04/21/2004 | EP1299004B1 Bio-degradable coating composition for food and food ingredients, in particular cheese |
| 04/20/2004 | US6722597 Apparatus and method for shredding blocks of material |
| 04/15/2004 | WO2004031389A1 Polynucleotides and polypeptides derived from lactobacillus rhamnosus hn001 |
| 04/15/2004 | WO2004030463A1 Milk improved by treatment with proteases and methods for its preparation |
| 04/15/2004 | WO2004008876A3 Treatment of food pieces |
| 04/15/2004 | CA2501958A1 Polynucleotides and polypeptides derived from lactobacillus rhamnosus hn001 |
| 04/14/2004 | EP1406513A1 Protein-containing foodstuff comprising a cross-linking enzyme and a hydrocolloid |
| 04/14/2004 | EP1406504A2 Imitation cheese compositions for use in the manufacture of cheese loaves, slices, and the like, and method of producing such compositions |
| 04/14/2004 | CN1489442A process |
| 04/13/2004 | US6720020 Texture; foods |
| 04/08/2004 | WO2004014158A3 Method for the covering of food with polyene antifungal compositions |
| 04/08/2004 | US20040067279 Molar fraction of free amino acid in the protein hydrolysate is at least 25%; and Amino Acid Quotient is at least 10%; improving the flavour of food |
| 04/07/2004 | EP1135028A4 Apparatus and method for the manufacture of reduced and low fat pasta filata cheese |
| 04/06/2004 | US6716469 Protein supplemented frozen dessert compositions |
| 04/06/2004 | US6716462 Nutritionally balanced traditional snack foods |
| 04/06/2004 | US6716461 Method for modifying raw material milk and dairy product prepared by using the modified raw material milk |
| 03/31/2004 | EP1401287A2 Process for pasteurizing cheese products, and cheese products formed thereby |
| 03/31/2004 | CN1486143A 改性油料种子物质 Modified oilseed material |
| 03/31/2004 | CN1143650C Device for feeding pasty food sheet according to fixed interval |
| 03/30/2004 | CA2109812C Method of preserving foods using noble gases |
| 03/25/2004 | WO2003012074A3 Bacterial strains belonging to lactobacillus species and their use in food and feed industry |
| 03/24/2004 | EP1399029A1 Co-extruded cheese snacks |
| 03/24/2004 | EP1113726B1 Use of neohesperidin dihydrochalcone for the manufacture of a medicament for preventing or treating elevated blood lipid level-related diseases |
| 03/18/2004 | WO2004022112A1 Device and methods for modifying an atmosphere |
| 03/18/2004 | US20040052904 A probiotics in cheese dairy products, improving gastrointestinal digestion, viability; foods, health, use in low-fat cheese, reduced bitterness, flavor |
| 03/18/2004 | US20040052903 Strains of lactobacillus paracasei |
| 03/17/2004 | EP1398369A1 Bifidobacteria and preparations containing them |
| 03/11/2004 | US20040047850 Bifidobacteria and preparations containing them |
| 03/11/2004 | US20040047760 Modifying an atmosphere in proximity to the device, the device comprising a sachet comprising a semipermeable material, and a composition including a mixture of acetylsalicylic acid and sodium bicarbonate contained within a cavity of the sachet. |
| 03/10/2004 | EP1239732B1 Preserving active fungicide in an aqueous solution |
| 03/10/2004 | CN1480528A Bifidobacterium and products contg same |
| 03/04/2004 | WO2004017743A1 Method for producing a food product from a concentrated protein |
| 03/04/2004 | WO2004017742A1 Pre-mix formulations comprising ingredients for dairy products |
| 03/04/2004 | US20040043124 Method for producing a food product from a concentrated protein |
| 03/04/2004 | US20040043111 Process for making cheese containing gum |
| 03/04/2004 | US20040043090 Process for the preparation of an extract with Carotenoids, UV absorption, antibacterial and pH indicating properties from a deep-sea bacterium |
| 03/04/2004 | CA2496752A1 Pre-mix formulations comprising ingredients for dairy products |
| 03/03/2004 | EP1392816A1 Production of bioavailable folic acid |
| 03/03/2004 | EP1392124A1 Method for cheese making and new types of cheese thus obtained |
| 03/03/2004 | EP0773990B1 Production of aminopeptidases from aspergillus niger |
| 03/03/2004 | EP0652714B1 Process for preparing soft centers in food products |
| 02/26/2004 | WO2003007733A8 Protein-containing foodstuff comprising a cross-linking enzyme and a hydrocolloid |
| 02/26/2004 | US20040038371 Aminopeptidase |
| 02/26/2004 | US20040038340 Used in the processing of fermented foods by imparting an improved texture and flavor, and/or a higher content in aroma compounds; mutant has a mutation impairing the regulation of a carbon catabolite repression (CCR) mechanism |