| Patents for A23C 19 - Cheese; Cheese preparations; Making thereof (6,677) |
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| 02/26/2004 | US20040037920 Cheese-making method |
| 02/25/2004 | EP1389916A1 Method for preparing low-fat cheeses |
| 02/25/2004 | EP1155081B1 High-amylose starch-emulsifier composition and methods of making |
| 02/19/2004 | WO2004014158A2 Method for the covering of food with polyene antifungal compositions |
| 02/19/2004 | WO2004014141A1 Phytosterols or phytostanols and their use in food products |
| 02/18/2004 | EP0977488B1 Method for the production of cheese of the half hard type |
| 02/18/2004 | CN1476299A Process for making cheese containing gum |
| 02/12/2004 | US20040028666 Enhanced flavour production in or relating to food by cultivation of various food-grade micro-organisms |
| 02/11/2004 | EP1388291A1 Method and apparatus for preparing cheese from milk |
| 02/11/2004 | CN1473479A Soybean cheese cake and its producing method |
| 02/10/2004 | US6689402 Methods for manufacture of fat-free cream cheese |
| 02/10/2004 | CA2262652C Anti-stress drugs and functional foods having anti-stress effects |
| 02/05/2004 | US20040023257 Comprises nucleotide sequences coding proteolytic enzymes for increasing flavor in food, promoting microbiocidal activity, modifying and deprotecting chemical intermediates, synthesis and hydrolysis of cephalosporins |
| 02/05/2004 | US20040022920 Eliminating the defect of uncooked cheese curd using pre-acidified fortified milk to reduce cheese calcium, and conditioning the cheese proteins, resulting in improved curd |
| 02/05/2004 | US20040022919 Method for cheese manufacture |
| 02/05/2004 | US20040022918 Is solid or semi-solid and contains greater than 0.15% by weight of casein macropeptide (CMP) and a mass ratio of CMP to whey protein of greater than 1:4.9; especially cheeses |
| 02/05/2004 | US20040022896 Adding an ionic gum (e.g., xanthan, gellan, carrageenan, alginate gums, and/or low methoxy pectin) during or before the incubating step |
| 02/04/2004 | EP1386617A1 Method for the in vitro diagnosis of type II porcine circovirus infection and diagnostic reagents |
| 02/04/2004 | EP1386540A1 Wheyless cream cheese containing an ionic gum |
| 02/04/2004 | EP1386539A1 Cheese-like dairy products and process for producing the same |
| 02/04/2004 | EP1385943A2 Novel alkaline protease variants and detergents and cleaning agents containing said novel alkaline protease variants |
| 02/04/2004 | EP1385388A1 Modified milk protein concentrates and their use in making gels and dairy products |
| 02/04/2004 | EP1385387A1 Dairy product that does not contain emulsification salts and process for making same |
| 02/04/2004 | EP1385386A1 Magnesium-enriched compositions |
| 02/04/2004 | CN1136791C Use of Solubilized carotenoid prepn. for colouring foods and pharmaceutical prepn. |
| 01/29/2004 | WO2004008876A2 Treatment of food pieces |
| 01/29/2004 | WO2004008868A1 Shelf-stable, bakeable savory cheese product and process for preparing it |
| 01/29/2004 | US20040018292 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 |
| 01/29/2004 | CA2492454A1 Shelf-stable, bakeable savory cheese product and process for preparing it |
| 01/29/2004 | CA2435818A1 Processed cheese made with soy |
| 01/28/2004 | EP1383394A1 Method of preparing savoury-flavoured products by fermentation of proteins |
| 01/28/2004 | EP0959688B1 Matured cheese and method for making same |
| 01/21/2004 | CN1135068C Process for producing cheese whey protein having improved texture |
| 01/15/2004 | WO2004005503A1 Milk-coagulating enzyme originating in bacterium and process for producing cheese using the same |
| 01/15/2004 | WO2004004476A1 Cheese and process for producing the same |
| 01/15/2004 | US20040009490 Polynucleotides isolated from Lactobacillus rhamnosus, oligonucleotide probes and primers, genetic constructs comprising the polynucleotides, biological materials, including plants, organisms incorporating them |
| 01/15/2004 | CA2491463A1 Milk-coagulating enzyme originating in bacterium and process for producing cheese using the same |
| 01/14/2004 | CN1468067A Highly acidic metalated organic acid |
| 01/07/2004 | EP1378164A1 Method for producing a milk or cheese product by moulding |
| 01/07/2004 | EP1377610A2 Osteoprotegerin in milk |
| 01/07/2004 | CN1466624A Ferment activator based of lactic acid bacteria and method for preparing a dairy product using same |
| 01/06/2004 | USH2095 Fat substituted and its preparation |
| 01/01/2004 | US20040001819 Recombinant kid pregastric esterase and methods for its production and use |
| 12/31/2003 | WO2003022078A8 Process and equipment for sterilizing the surface of dairy products |
| 12/30/2003 | US6669978 Method for preparing process cheese containing increased levels of whey protein |
| 12/30/2003 | US6669944 Process for the preparation of an extract with carotenoids, UV absorption, antibacterial and pH indicating properties from a deep-sea bacterium |
| 12/30/2003 | CA2067943C Aqueous calcium citrate compositions |
| 12/24/2003 | WO2003106484A1 Improved method of producing an aspartic protease in a recombinant host organism |
| 12/24/2003 | WO2003105606A1 Stable emulsions of oils in aqueous solutions and methods for producing same |
| 12/24/2003 | CN1462585A Cream cheese sausage, and its mfg. method |
| 12/24/2003 | CA2489391A1 Stable emulsions of oils in aqueous solutions and methods for producing same |
| 12/18/2003 | US20030232057 Method and composition for inducing tolerance to an antigenic material |
| 12/17/2003 | EP1370147A1 Cheese-making process |
| 12/17/2003 | EP1370146A1 Cheese making process |
| 12/17/2003 | CN1462177A Egg-based powder and food containing the same |
| 12/11/2003 | WO2003101214A1 Coating composition with low water-vapour permeability for food and food ingredients, in particular cheese, and its use |
| 12/11/2003 | WO2003101213A1 Improved method for the treatment of shredded cheese with a polyene antifungal compound |
| 12/11/2003 | WO2003101212A1 Whey protein hydrolysate |
| 12/11/2003 | US20030228680 Nutrient broth for producing milk, meat, vegetable and beverage based products |
| 12/10/2003 | EP0869722B1 Use of acid sodium polyphosphates for inhibiting the germination of moulds and yeasts |
| 12/09/2003 | CA2306663C Extended shelf life ricotta cheese blends |
| 12/04/2003 | WO2003100071A2 Method of preparing a ripening flora comprising a cell weakening step |
| 12/04/2003 | WO2003045987A3 A food grade lantibiotic from streptococcus macedonicus and uses thereof |
| 12/04/2003 | US20030224096 Hydrolysing whey proteins by a metalloprotease; food product especially cheese |
| 12/04/2003 | CA2487453A1 Method of preparing a ripening flora comprising a cell weakening step |
| 12/03/2003 | EP1366671A2 Method for producing Mozzarella fresh cheese and cheese curd therefor |
| 12/02/2003 | US6655827 Mixing apparatus for forming and finishing viscous liquids with a reactant, catalyst or coagulant |
| 12/02/2003 | CA2307294C Anti-caking anti-mycotic food ingredient and process for producing the same |
| 11/27/2003 | WO2003096824A1 Flavoured oil-in-water emulsions for food applications |
| 11/27/2003 | WO2003075669A3 Food fermentation with lactic acid bacteria |
| 11/27/2003 | US20030219510 Dairy products with reduced average particle size |
| 11/27/2003 | CA2484987A1 Flavoured oil-in-water emulsions for food applications |
| 11/26/2003 | EP1364583A2 Dairy products with reduced average particle size |
| 11/25/2003 | CA2122320C Cheese flavour |
| 11/20/2003 | WO2003094638A1 New preservatives and protective systems |
| 11/20/2003 | US20030215544 Mixing cream, butter or buttermilk with hydolase enzymes such as phospholipase, to form dairy products such as rennet |
| 11/18/2003 | US6649590 Heating; removal precipitates; recovering; ultrafiltration; ion exchange resin |
| 11/18/2003 | US6649200 Culture product |
| 11/18/2003 | US6649199 Process for manufacturing a fermented food product using cell extracts |
| 11/18/2003 | CA2295687C Soluble acid polyphosphates and device for their production |
| 11/12/2003 | EP1049381A4 System and method for making enhanced cheese |
| 11/11/2003 | US6645754 Metabolically engineered lactic acid bacteria and their use |
| 11/11/2003 | US6645542 Method for the manufacture of rice-based food additive |
| 11/06/2003 | WO2003090546A1 Multicultural fermented yogurt |
| 11/06/2003 | WO2003052092A3 Method for the inactivation of amylase in the presence of protease |
| 11/06/2003 | US20030206995 Inoculating euhygienic non-pathogenic, non-spoilage bacteria in order to competitively inhibit the growth of undesired pathogenic and spoilage bacteria. |
| 11/06/2003 | US20030206963 Bone resorption suppressing agent |
| 11/05/2003 | CN1126553C Absorbable composition containing propionic bacteria capable of releasing nitric oxide to human or animal alimentary chanal |
| 10/29/2003 | EP1356737A2 Process for producing flavored cheese without curing |
| 10/29/2003 | EP1355541A1 Alpha-lactalbumin as prebiotic agent |
| 10/28/2003 | CA2159316C Stabilized food composition |
| 10/23/2003 | WO2003086093A1 Cheese capable of disinfecting helicobacter pylori |
| 10/23/2003 | WO2002081521A8 Osteoprotegerin in milk |
| 10/23/2003 | US20030198728 Mixture of linoleic acid and other fatty acids |
| 10/22/2003 | EP1353571A2 Highly acidic metalated organic acid as a food additive |
| 10/21/2003 | CA2291382C Direct action anti-mycotic |
| 10/14/2003 | US6632468 Gel-based composite food products that can be used to enhance the flavor and/or texture of consumable food items |
| 10/14/2003 | US6632466 Coextrusion method with coextrusion hollow needles |
| 10/14/2003 | CA2110526C Low fat cheese product and method of manufacture |
| 10/09/2003 | WO2003082020A1 Dairy product with stripes or coating |