Patents
Sitemap › A23 - Foods or foodstuffs; Their treatment, not covered by other classes › A23C - Dairy products, e.g. milk, butter, cheese; Milk or cheese substitutes; Making thereof › A23C 19 - Cheese; Cheese preparations; Making thereof
Patents for A23C 19 - Cheese; Cheese preparations; Making thereof (6,677)
10/2003
10/09/2003CA2479817A1 Dairy product with stripes or coating
10/07/2003US6630195 Purification of aqueous protein containing extract using microporous membrane while maintaining flavor and color characteristics
10/07/2003US6630192 Cholesterol-free margarine of linoleic acid, lauric acid, myristic acid, and palmitic acid, and elaidic acid for food products; known under tradename Smart Balance
10/02/2003US20030186392 Biopolymer thickener
10/02/2003US20030185938 Hydrocolloid matrix in which an enzyme is entrapped; enzymes are then mainly released from the matrix after that the separation of curd from the whey has taken place.
10/01/2003EP1348340A1 Dairy product with stripes or coating
10/01/2003EP1202641B1 Liquid food suspension
09/2003
09/30/2003US6627420 Process for the production of alanine by recombinant microorganisms
09/30/2003US6627236 Method for making dairy product capsules
09/25/2003WO2003003845A3 Process for pasteurizing cheese products, and cheese products formed thereby
09/25/2003US20030180429 Cheese ripening process
09/24/2003EP1345624A1 Induction of tolerance
09/24/2003EP1345497A2 Cheese-making method
09/23/2003US6623781 Microfiltration of skim milk for cheese making and whey proteins
09/18/2003WO2003075682A1 Food additive
09/18/2003WO2003075669A2 Food fermentation with lactic acid bacteria
09/18/2003WO2003075668A1 Processed cheese with improved firmness using cross-linking enzymes
09/18/2003WO2003038082A3 Novel alkaline protease variants and detergents and cleansers containing these novel alkaline protease variants
09/18/2003WO2003001930A3 Preservation composition
09/18/2003US20030175402 Fatty ester as fat replacement; texture
09/18/2003US20030175399 Cheese, yogurt, cream; separation of fat particles; separation by microfiltration
09/18/2003US20030175394 Apparatus and method for producing soft protein foods
09/17/2003EP1343386A2 Modified oilseed material
09/17/2003EP1343370A2 Bacterial strain, processed plant extracts, compositions containing same, processes for their preparation and their therapeutic and industrial applications
09/16/2003CA2088676C High viscosity bacteria, bacterial compositions, and methods
09/10/2003EP1341422A2 Method
09/04/2003US20030165595 Cheese ripening process
09/04/2003US20030165594 Controlling pH; mixture containing coagulating agent
09/03/2003EP1211947B1 Use of strains of streptococcus thermophilus which are incapable of hydrolyzing urea in dairy products
08/2003
08/28/2003WO2003070013A1 Process for producing cheese
08/28/2003WO2003070010A1 Transesterification reaction for production of dairy flavour enhancing esters
08/28/2003WO2003069982A1 Dairy product and process
08/28/2003WO2002081521A3 Osteoprotegerin in milk
08/28/2003US20030162280 Enzyme isolated from a Bifidobacterium
08/28/2003US20030161926 A metal acid salt for Reducing biological contaminants, and as preservatives in food preparation
08/28/2003CA2476885A1 Transesterification reaction for production of dairy flavour enhancing esters
08/27/2003EP1337157A2 Protein hydrolysates
08/27/2003CN1119170C Use of micrococcin antibiotics for the preparation of pharmaceuticals for treating or preventing mastitis
08/21/2003US20030157232 Reversible gel formation
08/21/2003US20030157138 Pharmaceutical or cosmetic carrier or composition for topical application onto skin and/or mucosal membranes; treatment of skin diseases or disorders including eczema, psoriasis and dermatitis
08/19/2003US6607744 Ingestibles possessing intrinsic color change
08/19/2003US6607743 Milk-derived basic cystatins or decomposition products; foods, beverages, feeds
08/19/2003CA2239211C Coupling of a medical therapy device with a supply device
08/14/2003US20030152688 Egg-based powder and food containing the same
08/14/2003US20030152686 Mixing milk with curd particles
08/13/2003CN1436072A Composition, kits, and methods for promoting defined health benefits
08/07/2003WO2003064613A2 Amidases, nucleic acids encoding them and methods for making and using them
08/07/2003CA2474567A1 Amidases, nucleic acids encoding them and methods for making and using them
08/06/2003EP1332678A1 Milk product
08/05/2003CA2205808C A plant for treating heat-sensitive fluid foodstuffs
07/2003
07/31/2003WO2003061395A1 Ubiquinol-enriched fat-containing foods
07/31/2003WO2003061394A1 Method for preparing cheese products
07/31/2003US20030143312 Baking adjuvant
07/31/2003US20030143188 Ingestibles possessing intrinsic color change
07/30/2003EP1330503A2 Compositions comprising low molecular weight polyhydroxyalkanoates and methods employing same
07/29/2003US6600060 Esters from conjugated linoleic acid and a food allowable alcohol (terpenes) having improved taste and health properties
07/29/2003US6599556 Protein supplemented confectionery compositions
07/24/2003US20030138523 Process for manufacturing a fermented food product
07/23/2003EP0971597B1 Process for manufacturing a fermented food product
07/22/2003US6596301 Lactobacillus helveticus fermented sour milk; ameliorating tension, depression fatigue and emotional derangement
07/16/2003EP1326499A1 A dairy product
07/16/2003EP1019510B1 Vaccines derived from porcine circoviruses
07/10/2003WO2003055335A1 Modified methionine rich food products and process for their manufacture
07/10/2003WO2003055324A1 Protein hydrolysate and plant sterol containing composition for improving serum lipid profile and preventing atherosclerosis
07/10/2003US20030129288 Apparatus and method for shredding blocks of material
07/10/2003US20030129281 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)
07/10/2003US20030129275 Method for providing a cheese by adding a lactic acid bacterial starter culture to the cheese curd
07/10/2003CA2470367A1 Protein hydrolysate and plant sterol containing composition for improving serum lipid profile and preventing atherosclerosis
07/08/2003US6589580 Method and apparatus for application of surface treatment to food products
07/03/2003WO2003054041A1 Food coating substance containing a softener-free, aqueous copolymer poly(vinyl ester) dispersion, production and use thereof
07/03/2003WO2003053172A1 Improved method for the treatment of food, feed or agricultural products with a polyene antifungal compound
07/03/2003US20030124238 Method for making reduced calorie cultured cheese products
07/03/2003CA2470159A1 Improved method for the treatment of food, feed or agricultural products with a polyene antifungal compound
07/02/2003EP1322746A1 New strain of lactobacillus paracasei
07/02/2003EP1322187A2 Highly acidic composition comprising an organic acid in the presence of metal cations
07/02/2003EP0977496B1 Use of keto acids to enhance the flavour of cheese products
07/02/2003CN1112931C Anti-stress drugs and functional foods having anti-stress effects
07/01/2003US6586025 Use of keto acids to enhance the flavor of cheese products
06/2003
06/26/2003WO2003052092A2 Method for the inactivation of amylase in the presence of protease
06/26/2003WO2003051133A1 Method for producing a cheese product to be grilled or fried, and product produced according to said method
06/25/2003EP1320615A1 Aminopeptidase
06/25/2003EP1320580A1 Ferment activator based of lactic acid bacteria and method for preparing a dairy product using same
06/25/2003EP1320297A1 Process for making cheese containing gum
06/24/2003US6582948 Nucleotide sequences coding polypeptide for use in veterinary medicine
06/19/2003WO2003049557A1 Method of preserving food, and method of producing non-frozen water
06/19/2003US20030113405 Method for producing a fermented dairy product
06/18/2003EP1318723A1 Targeting of active compounds to curd during cheese making
06/18/2003EP1154698B1 Use of l-alanine as a sweetener
06/17/2003US6579550 Cheese mass is brought into slice form by means of rolls; depressions, holes and/or free areas occur and are filled out by a second mass which differs from the first mass in type, color
06/17/2003CA2087243C Method for manufacture of pre-cheese and natural cheese
06/12/2003WO2003048260A1 Hot melt inks
06/12/2003WO2003047358A1 Cheese flavour ingredient and method of its production
06/12/2003CA2468905A1 Cheese flavour ingredient and method of its production
06/11/2003EP1317881A2 Method and apparatus for producing shredded cheese
06/11/2003CN1423527A Reversible gel formation
06/10/2003US6576617 Dispersing natamycin particles in perishable food
06/05/2003WO2003045987A2 A food grade lantibiotic from streptococcus macedonicus and uses thereof
06/05/2003WO2003045156A1 Goat pregastric esterase and its use in the production of cheese
06/05/2003WO2002100186A3 Modified oilseed material
06/05/2003US20030104106 Manufacture of non-standard cheese products
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