| Patents for A23C 19 - Cheese; Cheese preparations; Making thereof (6,677) |
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| 06/05/2003 | US20030101902 Hot melt inks |
| 06/05/2003 | CA2467114A1 A food grade lantibiotic from streptococcus macedonicus and uses thereof |
| 06/03/2003 | US6572908 Highly acidic metalated organic acid as a food additive |
| 06/03/2003 | US6572901 Process for making a cheese product using transglutaminase |
| 05/29/2003 | US20030099747 Thickened oil compositions of edible oil |
| 05/28/2003 | EP1313837A1 New strains of lactobacillus paracasei |
| 05/27/2003 | US6569474 Inoculating meat with a non-pathogenic, non-spoilage bacteria to competitively inhibit the growth of undesired pathogenic and spoilage bacteria |
| 05/22/2003 | WO2002051256A3 Cheese-making method |
| 05/22/2003 | US20030096043 Fat reduction by removing fat from the milk prior to cheese making, e.g., by centrifuging |
| 05/22/2003 | US20030096037 Ferment activator based on lactic acid bacteria and method for preparing a dairy product using same |
| 05/22/2003 | US20030096036 Milk protein products and processes |
| 05/21/2003 | EP1311684A1 Lactobacillus rhamnosus polynucleotides, polypeptides and methods for using them |
| 05/21/2003 | CN1419454A Use of lactic acid bacterium for the treatment of peritonitis |
| 05/20/2003 | US6565900 Food product with a fibrous texture obtained from whey proteins |
| 05/15/2003 | WO2003039265A1 Processed cheese |
| 05/15/2003 | US20030091717 Modified oilseed material |
| 05/15/2003 | US20030091689 Composition and method for preparing basic quark and further processing of the basic quark |
| 05/14/2003 | EP1309243A1 Whey protein emulsion |
| 05/14/2003 | EP0700253B2 Cheesemaking with recombinant aspartic protease |
| 05/13/2003 | US6562866 A method for treating or preventing an elevated blood lipid level-related disease in a mammal, which comprises administering thereto an effective amount of rutin, quercetin or a mixture thereof. |
| 05/13/2003 | US6562393 Method of making a snack food |
| 05/13/2003 | US6562384 Unified food serving products having persistent crispy crunchy texture |
| 05/13/2003 | US6562383 Process for producing flavored cheese without curing |
| 05/08/2003 | WO2003038082A2 Novel alkaline protease variants and detergents and cleansers containing these novel alkaline protease variants |
| 05/08/2003 | WO2003037094A1 Process for producing cheese curd |
| 05/08/2003 | WO2003037093A1 Method for producing a fermented dairy product |
| 05/08/2003 | US20030087003 Protection from yeast, fungus, and mold growth |
| 05/08/2003 | CA2465251A1 Process for producing cheese curd |
| 05/07/2003 | EP1154700B1 Preparation of an aggregate whey protein product and its use |
| 05/07/2003 | CN1107455C Cream-based food compsn. and process for producing same |
| 05/06/2003 | US6558717 Method for the sequential precipitation of casein and calcium phosphate from a milk source |
| 05/06/2003 | US6558716 Process for incorporating whey protein into cheese |
| 05/02/2003 | EP1304931A1 Egg-based powder and food containing the same |
| 05/02/2003 | EP0996673B1 Starch-based thermoplastic mixture containing at least one cationic starch and at least one anionic starch, method for producing the mixture, and use of the same |
| 05/01/2003 | WO2003034834A1 Snack food product and method of preparing same |
| 04/29/2003 | US6555348 Enzyme isolated from a Bifidobacterium |
| 04/24/2003 | US20030078392 Isolation of lactoglobulin from whey; obtain whey, adjust hydrogen ion concentration, denature lactoglobulin, adjust hydrogen ion concentration, precipitate and recover lactoglobulin |
| 04/24/2003 | US20030077814 Lactic acid bacteria for use as tool in dentistry |
| 04/24/2003 | US20030077358 Composition |
| 04/24/2003 | US20030077357 Microfiltration of skim milk for cheese making and whey proteins |
| 04/22/2003 | US6551648 Micro-filtration with a membrane under uniform transmembrane pressure |
| 04/22/2003 | US6551637 Food processing by enclosing an internal filling by the external shell fillings; processing at a higher temperature than the gelling temperature of processed cheese paste, then cooling at lower temperature than the gelling temperature |
| 04/22/2003 | US6551635 Process for producing cheese |
| 04/16/2003 | EP1301085A2 Creamy food preparation based on hard cheese |
| 04/15/2003 | US6548089 Dairy starter culture delivery system and use hereof |
| 04/10/2003 | US20030069202 Compositions, kits, and methods for promoting defined health benefits |
| 04/09/2003 | EP1299004A2 Bio-degradable coating composition for food and food ingredients, in particular cheese |
| 04/09/2003 | EP1164875B1 Method of seasoning food |
| 04/09/2003 | EP1085817B1 Production of cheese flavour |
| 04/09/2003 | EP1041892B1 Method for making a mozzarella type cheese |
| 04/09/2003 | CN1409601A Milk portein products and processes |
| 04/08/2003 | US6544772 Genetic engineering; isolated from Lctobacillus |
| 04/02/2003 | EP1297333A2 Ingestibles possessing intrinsic color change |
| 04/02/2003 | EP1296561A1 Fermented milk product and process |
| 04/02/2003 | EP0923302B1 Fresh cheese product and process for the manufacture thereof |
| 04/01/2003 | US6541060 Stabilized or stabilized, crosslinked waxy potato starch |
| 03/27/2003 | WO2002091843B1 Magnesium-enriched compositions |
| 03/26/2003 | EP1295530A1 Process for the preparation of deep frozen pieces of Mozarella cheese and pieces of Mozarella cheese ready-to-serve |
| 03/26/2003 | EP1294852A1 Enhanced flavour production in or relating to food by cultivation of various food-grade micro-organisms |
| 03/26/2003 | EP1294851A2 Siderophores-producing bifidobacteria thereby and uses thereof |
| 03/26/2003 | EP1294233A1 Use of azoxystrobin for preservation of foodstuffs |
| 03/25/2003 | US6537603 Molding materials; filling molds with mixture; hardening |
| 03/25/2003 | US6536692 Apparatus for shredding blocks of material |
| 03/20/2003 | WO2003022078A1 Process and equipment for sterilizing the surface of dairy products |
| 03/20/2003 | WO2002088340A3 Alkaline protease variants and detergents and cleaning agents containing said alkaline protease variants |
| 03/20/2003 | US20030055010 Providing aqueous solution with a chelating agent and/or an anti-oxidation agent, wherein the chelating agent and the anti-oxidation agent are the same agent or are different agents |
| 03/20/2003 | US20030054069 Process for making a cheese product using transglutaminase |
| 03/20/2003 | US20030054068 Modified milk protein concentrates and their use in making gels and dairy products |
| 03/12/2003 | EP1290954A1 Process and equipment for sterilizing the surface of dairy products |
| 03/12/2003 | EP1289510A2 Compositions, kits, and methods for promoting defined health benefits |
| 03/06/2003 | US20030044503 Gel-based composite food products that can be used to enhance the flavor and/or texture of consumable food items |
| 03/06/2003 | US20030044397 In digestable carrier; therapy for liver disorders |
| 03/06/2003 | DE10140163C1 Verfahren zum Herstellen eines Käseprodukts zum Grillen, Rösten oder dergleichen sowie Produkt, hergestellt mit diesem Verfahren A method of manufacturing a cheese product for grilling, roasting or the like, and product produced by this method |
| 03/05/2003 | EP1287744A1 Method for preparing a half-hard or hard cheese, and cheese thus obtained. |
| 02/27/2003 | WO2003015538A1 Controlled-viscosity food flavoring system |
| 02/27/2003 | WO2002056712A3 Highly acidic metalated organic acid as a food additive |
| 02/26/2003 | EP1285583A1 Process for preparing a cheese product for grilling or roasting and product thereby obtained |
| 02/26/2003 | EP0579730B1 Lantibiotics similar to nisin a, lactic acid bacteria which produce such lantibiotics, method for constructing such lactic acid bacteria and method for preserving foodstuffs with the aid of these lantibiotics and these lactic acid bacteria producing lantibiotics |
| 02/19/2003 | EP1283876A2 Beta-galactosidase isolated from bifidobacterium |
| 02/19/2003 | EP1283808A2 Assembly comprising a package and a processed cheese portion |
| 02/19/2003 | CN1101655C Texturizing compsns. for use in flat blends in food |
| 02/18/2003 | US6521276 Fructane inulin; low fat |
| 02/18/2003 | CA2306597C Process for making cheese using transglutaminase and a non-rennet protease |
| 02/13/2003 | WO2003012074A2 Bacterial strains belonging to lactobacillus species and their use in food and feed industry |
| 02/13/2003 | WO2003011039A1 Method and apparatus for preparing a dairy product |
| 02/13/2003 | US20030031755 Method and apparatus for preparing a dairy product |
| 02/11/2003 | CA2123300C Method for preserving food products and products made thereby |
| 02/06/2003 | WO2002034056A3 Reduced fat lipid-based fillings |
| 02/06/2003 | WO2002034055A3 Reduced saturated fat lipid-based fillings |
| 02/06/2003 | US20030026863 Food coloring; marine bacteria extract; osteoporosis therapy |
| 02/05/2003 | EP1281760A1 Porcine circoviruses, vaccines and diagnostic reagents |
| 02/05/2003 | EP1089636B1 Flavor enhancer |
| 02/05/2003 | CN1100505C Ultra high pressure, high temp. food preservation process |
| 01/30/2003 | WO2003007733A1 Protein-containing foodstuff comprising a cross-linking enzyme and a hydrocolloid |
| 01/30/2003 | US20030021873 Cheese particles and calcium powders |
| 01/30/2003 | CA2452556A1 Protein-containing foodstuff comprising a coss-linking enzyme and a hydrocolloid |
| 01/29/2003 | EP1278426A2 Method for providing a cheese by adding a lactic acid bacterial starter culture to the cheese curd |
| 01/28/2003 | US6511695 Continuous process of dynamic high-pressure homogenization for the denaturation of proteins |
| 01/28/2003 | US6511688 Cheese package, film, bag and process for packaging a CO2 respiring foodstuff |
| 01/23/2003 | US20030017237 Assembly comprising a package and a processed cheese portion |