| Patents for A23C 19 - Cheese; Cheese preparations; Making thereof (6,677) |
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| 10/10/2002 | US20020146495 Oven-stable edible moisture barrier |
| 10/09/2002 | EP1247460A2 Oven-stable edible moisture barrier |
| 10/09/2002 | EP1246538A1 Thickened oil compositions of edible oil |
| 10/09/2002 | EP1041893B1 Method for making mozzarella-type cheese |
| 10/09/2002 | EP0975716A4 Food grade wax and process for preparing same |
| 10/08/2002 | US6461662 Palmitoleic acid and its use in foods |
| 10/05/2002 | CA2380158A1 Oven-stable edible moisture barrier |
| 10/03/2002 | WO2002076223A1 A probiotic, a food product containing a probiotic, a method for preparation of said food product, a pharmaceutical composition and a use of the probiotic strain |
| 10/02/2002 | EP1245157A1 Method for the preparation of cheese and cheese thus formed |
| 10/01/2002 | US6458394 Binding water soluble annatto colorant with renaturable casein carrier dispersed in milk; partitioning color of curd and whey; discoloration inhibition |
| 10/01/2002 | US6458393 Fermentation of milk and acid sources; heating and injecting gas; cutting by agitation; heating, cooling, drainage; permeation with dressing; reduced ?swimming? |
| 09/26/2002 | WO2002074098A1 Cheese-making process |
| 09/26/2002 | WO2002074097A1 Cheese making process |
| 09/26/2002 | US20020136799 Treating cheese milk with a phospholipases |
| 09/25/2002 | EP1243181A1 A probiotic, a food product containing a probiotic, a method for preparation of said food product, a pharmaceutical composition and a use of the probiotic strain |
| 09/25/2002 | EP1243180A1 A probiotic, a food product containing a probiotic, a method for preparation of said food product, a pharmaceutical composition and a use of the probiotic strain |
| 09/25/2002 | EP1241948A1 Cheese ripening process |
| 09/25/2002 | EP1241947A1 Milk protein products and processes |
| 09/25/2002 | CN1371283A Use of propionic bacteria for producing propionic acid and/or propionates in colon |
| 09/24/2002 | US6455092 Method for making cheese products |
| 09/24/2002 | US6455081 Preparing cheeses, preferably natural cheeses, containing significant levels of soy protein is provided. the process uses enzymes(proteinase)to form soy protein hydrolases |
| 09/24/2002 | CA2127105C Solvent extraction of oil from oil bearing materials |
| 09/19/2002 | WO2002003811A3 Apparatus and method for the manufacture of rice-based food additive |
| 09/18/2002 | EP1239732A1 Preservation de l'activite fongicide en solution aqueuse |
| 09/17/2002 | US6451121 Thermally-inhibited non-pregelatinized granular starches and flours and process for their preparation |
| 09/12/2002 | WO2002039828A3 A process for the prevention and/or reduction of maillard reaction in a foodstuff containing a protein, a peptide or an amino acid and a reducing sugar |
| 09/12/2002 | US20020127301 Process for mozzarella cheese |
| 09/12/2002 | US20020127300 Use of keto acids to enhance the flavour of cheese products |
| 09/11/2002 | CN1369005A New bifidobacteria preventing diarrhea caused by pathogenic bacteria |
| 09/10/2002 | CA2258012C Method and apparatus for producing shredded cheese |
| 09/05/2002 | US20020122864 Cream-based food composition and process of manufacture |
| 09/05/2002 | US20020122845 Cheese with characteristics of different natural cheeses |
| 09/04/2002 | EP1235488A1 Product and method for control of obesity |
| 09/04/2002 | EP1037536B1 Baking cheese product and method of preparing same |
| 08/29/2002 | WO2002043649A3 Preparation of compositions comprising bacterial strains and volatile plant extracts and therapeutic and industrial applications thereof |
| 08/28/2002 | EP1079698B1 Composite product based on cheese and method for making same |
| 08/28/2002 | EP0866658B1 Dairy product and process for making same |
| 08/27/2002 | US6440481 Method of making pasta filata cheese |
| 08/22/2002 | US20020114877 Protein supplemented confectionery compositions |
| 08/22/2002 | US20020114864 Prevention and/or reduction of Maillard reaction in a foodstuff containing a protein, a peptide or an amino acid and reducing sugar by contacting the foodstuff with an enzyme capable of oxidising a reducing group of the sugar |
| 08/21/2002 | EP1232692A1 Process for making a wheyless cream cheese using transglutaminase |
| 08/15/2002 | WO2001098516A3 Siderophores-producing bifidobacteria thereby and uses thereof |
| 08/14/2002 | EP1063894B1 Products, in particular milk products, comprising selected fractions of fat globules, method for obtaining same and use |
| 08/14/2002 | EP0839005B1 Stabilisation of microwave heated foods |
| 08/14/2002 | DE10141914C1 Storage-stable, shock deep-frozen portions of mozzarella obtained by kneading and stretching cheese pieces, shaping into spheres or disks, cooling and shock-freezing |
| 08/08/2002 | WO2002060279A1 $g(a)-lactalbumin as prebiotic agent |
| 08/08/2002 | US20020106440 Foods, texture |
| 08/08/2002 | US20020106437 Texture; foods |
| 08/08/2002 | US20020106426 For use in sandwich cookies and crackers |
| 08/08/2002 | US20020106423 Shaped cheese reconstruction with transglutaminase |
| 08/07/2002 | EP1229049A2 Stabilized or stabilized, crosslinked waxy potato starch |
| 08/07/2002 | EP1228707A1 Use of alpha-lactalbumin as prebiotic agent |
| 08/07/2002 | EP1227723A2 Use of nonanoic acid as an antimicrobial agent, in particular an antifungal agent |
| 08/06/2002 | US6428836 Starch phosphate ester composition, process and method of use in food |
| 08/02/2002 | CA2370353A1 Shelf-stable, bakeable savory cheese product containing at least 3% water and process for preparing it. |
| 08/01/2002 | US20020102346 Protein supplemented frozen dessert compositions |
| 07/31/2002 | CN1361665A Cheese coating composition |
| 07/31/2002 | CN1361664A Food material and process for producing the same, and cheese-like food and process for producing the same |
| 07/30/2002 | US6426102 Shredded cheese |
| 07/25/2002 | WO2002056712A2 Highly acidic metalated organic acid as a food additive |
| 07/25/2002 | US20020098276 Protein supplemented food products, >/= 40% has a molecular weight of > 300 kDa and/or a MW50 of > 200 kDa |
| 07/25/2002 | CA2435233A1 Highly acidic metalated organic acid as a food additive |
| 07/24/2002 | EP1223819A1 Cheese sauce and method for the preparation thereof |
| 07/24/2002 | EP1223814A1 Method for the preparation of attenuated starter cultures |
| 07/24/2002 | EP1223813A1 i KLUYVEROMYCES LACTIS /i AS ATTENUATED STARTER |
| 07/24/2002 | EP1082021B1 Process for the manufacture of probiotic cheese |
| 07/18/2002 | WO2002055672A1 Bacteriocin-producing lactococcus lactis that can be used as a starter culture to accelerate cheese ripening |
| 07/18/2002 | WO2001078534A3 Beta-glucan compositions for reducing hypercholesterolemia and controlling of postprandial blood glucose and insulin levels |
| 07/18/2002 | WO2001058285A3 Methods for producing meat products |
| 07/17/2002 | EP0751713B1 Cheese-based dry flake products and snack items and processes for producing the same |
| 07/17/2002 | CN1359265A Process for the preparation of post-heat treated cottage cheese products |
| 07/16/2002 | US6419975 Homogeneity mixture of protein, fat and water, heating, adjustment ph |
| 07/11/2002 | US20020090446 Pregelatinized hydroxypropylated, crosslinked waxy potato starch; use in foods such as bakery filling; efficient thickener |
| 07/10/2002 | EP1220621A1 Food or dietary composition containing several antioxydants |
| 07/10/2002 | EP1220614A1 Process for preparing soy protein extended fresh cheese |
| 07/09/2002 | US6416797 Process for making a wheyless cream cheese using transglutaminase |
| 07/09/2002 | US6416796 Whey protein digestion products in cheese |
| 07/09/2002 | CA2135054C Green cheese handling system |
| 07/04/2002 | WO2002051437A1 Induction of tolerance |
| 07/04/2002 | WO2002051256A2 Cheese-making method |
| 07/04/2002 | US20020086358 Enzyme isolated from a Bifidobacterium |
| 07/04/2002 | US20020086008 Human chitinase, its recombinant production, its use for decomposing chitin, its use in therapy or prophylaxis against infection diseases |
| 07/04/2002 | DE10158125A1 Spreadable cheese preparation comprises parmesan and at least one of the ingredients including water, milk, milk products and constituents, animal and plant proteins, fats, oils, and soya bean products |
| 07/04/2002 | CA2431835A1 Induction of tolerance |
| 07/03/2002 | EP1219184A2 Ultra high pressure, high temperature food preservation process |
| 07/03/2002 | EP1219176A2 Cheese flavour |
| 07/03/2002 | EP1217897A1 Method for the use of soy protein in the production of fresh and ripened cheese |
| 07/02/2002 | US6413569 Use of isolated soy protein for making fresh, unripened cheese analogs |
| 06/27/2002 | US20020081362 Method for making reduced calorie cultured cheese products |
| 06/26/2002 | EP1216620A2 Method of manufacture of natural cheese |
| 06/26/2002 | EP1216619A2 Method for the preparation of a cheese product |
| 06/26/2002 | EP1216618A1 Cheese product and method for the preparation thereof |
| 06/25/2002 | US6410096 Elatomeric film formation by evaporating water from dispersion, for example on cheese, at temperature lower than melting point of pseudomonas derived polymer |
| 06/25/2002 | US6410077 Sucrelesse, comprising amino acid, organic or inorganic acid and metal ion, milk proteins stable in acidic environment; beverages |
| 06/20/2002 | WO2002047491A1 Method for producing a composition having a fruity taste |
| 06/20/2002 | WO2002019846A3 Highly acidic composition comprising an organic acid in the presence of metal cations |
| 06/20/2002 | US20020076474 Forming slurry of gelatin, acid and water at 0-100 degrees C, acid being glacial acetic acid, citric acid, lactic acid, hydrochloric acid, sulfuric acid, or phosphoric acid; improved texture, especially for ground meats |
| 06/20/2002 | CA2365972A1 Method of manufacture of natural cheese |
| 06/19/2002 | EP1214885A2 Method for preparing cheese products and process cheese bases |
| 06/19/2002 | EP1214884A2 High moisture cream cheese texture control |