| Patents for A23C 19 - Cheese; Cheese preparations; Making thereof (6,677) |
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| 06/19/2002 | EP0792105B1 Cheese-based food product |
| 06/18/2002 | US6406736 Mixing water and protein; homogenizing; heating |
| 06/18/2002 | US6406724 Natural biogenerated cheese flavoring system |
| 06/14/2002 | CA2364790A1 High moisture cream cheese texture control |
| 06/13/2002 | US20020071898 Reduced fat lipid-based fillings |
| 06/13/2002 | US20020071897 Mixing concentrated powders derived from milk with sodium chloride, milk fat, water, and, optionally, an edible acid and/ or a preservative then cooling to form a solid matrix |
| 06/12/2002 | EP1212425A2 Phage resistant streptococcus thermophilus |
| 06/12/2002 | EP1211947A1 Use of strains of streptococcus thermophilus which are incapable of hydrolyzing urea in dairy products |
| 06/11/2002 | US6403138 Method for reforming dairy products |
| 06/11/2002 | CA2054165C Method of producing a cheese and preparing it for distribution |
| 06/06/2002 | WO2002044383A1 Lactobacillus rhamnosus polynucleotides, polypeptides and methods for using them |
| 06/06/2002 | WO2002043649A2 Preparation of compositions comprising bacterial strains and volatile plant extracts and therapeutic and industrial applications thereof |
| 06/06/2002 | US20020068810 For use in hot melt adhesive compositions, biodegradable wax compositions, and protective coatings for food products (cheese) |
| 06/06/2002 | US20020068120 Liquid or solid chocolate or a precursor can be preserved by inhibiting oxidative degradation by saturating it during processing step and/or storage step with a noble gas, or a gas mixture containing noble gas |
| 06/06/2002 | US20020068114 Highly acidic metalated organic acid as a food additive |
| 06/06/2002 | DE10054985A1 Production of milk product, useful e.g. as filling for chocolate bars, uses curds obtained by allowing milk to stand and removing whey, curds then being heated to sufficiently high temperature to evaporate some of water remaining in them |
| 06/06/2002 | CA2430292A1 Preparation of compositions comprising bacterial strains and volatile plant extracts and therapeutic and industrial applications thereof |
| 06/04/2002 | US6399135 Use of soy isolated protein for making fresh cheese |
| 06/04/2002 | US6399121 Process for producing cheese |
| 06/04/2002 | CA2216742C Flavored flour containing allium oil capsules formed by protein coacervation and method of making flavored flour dough product |
| 05/29/2002 | EP0949870B1 Fresh cheese |
| 05/28/2002 | US6393976 Automated brine system with a carousel for cooling cheese |
| 05/28/2002 | CA2240795C Vegetable protein composition containing an isoflavone depleted vegetable protein material with an isoflavone containing material |
| 05/28/2002 | CA2061346C Non-fat cream cheese product and method for manufacture thereof |
| 05/23/2002 | WO2002039828A2 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 |
| 05/23/2002 | WO2001078523A3 Traditional snacks having balanced nutritional profiles |
| 05/23/2002 | US20020061358 Adding a reducing agent when transglutaminase is |
| 05/23/2002 | US20020061357 Heating an aqueous mixture of 1.5-45% whey protein concentrate, 1-15% starch, .15-6% of a first hydrocolloid and .03-3% of a second hydrocolloid at 60-100 degrees C. for 1-120 minutes |
| 05/22/2002 | EP1206523A1 Bifidobacteria preventing diarrhea caused by pathogenic bacteria |
| 05/22/2002 | EP1206183A1 Impregnation method |
| 05/22/2002 | CN1350462A Lactobacillus strains capable of preventing diarrhoea caused by pathogenic bacteria and rotaviruses |
| 05/22/2002 | CN1350460A Lactic acid bacteria strains capable of preventing diarrhoea |
| 05/22/2002 | CN1085244C Food grade wax and preparation thereof |
| 05/16/2002 | WO2002037977A1 Creamy based processed dairy product containing gelatine |
| 05/16/2002 | US20020058326 Microorganism for use in the diagnsis of cancer and treatment of lactase defect |
| 05/16/2002 | US20020056376 Automated brine system with a carrousel for cooling cheese |
| 05/15/2002 | EP1112008B1 Ultra high pressure, high temperature food preservation process |
| 05/10/2002 | WO2002003810A3 Creamy food preparation based on hard cheese |
| 05/10/2002 | WO2001057234A3 Biopolymer thickener |
| 05/09/2002 | US20020054952 Using composite of gelatin, an acid, a sugar component and/or a starch component in cased meats such as sausage, frankfurters, and bologna |
| 05/09/2002 | US20020054936 Dairy starter culture delivery system and use hereof |
| 05/08/2002 | EP1202641A1 Liquid food suspension |
| 05/08/2002 | EP1202634A1 Cheese coating composition |
| 05/08/2002 | CN1347657A Modifying method for raw milk and dairy products with modified raw milk |
| 05/07/2002 | US6383531 Soy extended cheese |
| 05/02/2002 | WO2002034857A2 Compositions comprising low molecular weight polyhydroxyalkanoates and methods employing same |
| 05/02/2002 | WO2002034061A1 Method for preparing fermented food products |
| 05/02/2002 | WO2002034056A2 Reduced fat lipid-based fillings |
| 05/02/2002 | WO2002034055A2 Reduced saturated fat lipid-based fillings |
| 05/02/2002 | US20020051842 Placing the block of cheese on a feed belt to move block on a feed plane and in a feeding direction toward a shredding unit, which has a cutting blade; moving the blade about an axis, moving blades across front face of the block to shred |
| 05/02/2002 | EP1201134A2 Process for making caseinless cream cheese-like products |
| 05/02/2002 | EP1201131A1 Method for preparing fermented food products |
| 04/30/2002 | US6379734 Automated brine system for cooling cheese |
| 04/30/2002 | US6379663 Immunity enhancing lactic acid bacteria |
| 04/25/2002 | WO2002032232A2 Protein hydrolysates |
| 04/25/2002 | WO2002032231A1 Protein hydrolysates |
| 04/25/2002 | WO2001093847A3 Compositions, kits, and methods for promoting defined health benefits |
| 04/25/2002 | WO2001090317A3 Beta-galactosidase isolated from a bifidobacterium |
| 04/25/2002 | US20020049346 CLA-esters |
| 04/25/2002 | DE10050916A1 Kühlflüssigkeit Coolant |
| 04/23/2002 | US6375947 Recombinant kid pregastric esterase and methods for its production and use |
| 04/23/2002 | CA2073782C Non-fat cream cheese product and method for manufacture thereof |
| 04/18/2002 | WO2002030210A1 A dairy product |
| 04/18/2002 | US20020044995 Comprising distilled spirits or ethanol, alkanes, acetic acid esters, in particular butyl acetate, ethyl acetate or acetone and a group 1a or 2a salt such as NaCl for freezing foods such as slabs of sausage or cheese. |
| 04/18/2002 | US20020043159 Cheese yield enhancing method |
| 04/18/2002 | CA2423934A1 A dairy product |
| 04/17/2002 | EP1197542A2 Cooling liquid |
| 04/17/2002 | EP1197154A1 Vegetable protein composition containing an isoflavone-depleted vegetable protein material with an isoflavone-containing material |
| 04/17/2002 | EP1197152A2 Method for modifying raw material milk and dairy product prepared by using the modified raw material milk |
| 04/17/2002 | EP1196593A2 Phage-resistant microorganisms and genetic determinants of phage resistance |
| 04/17/2002 | EP1196041A2 Methods and means for producing improved dairy products |
| 04/17/2002 | CN1345192A Food product which artificially has been given cell-like structure by coextrusion of several componnets, and method and apparatus for manufacturing such food product |
| 04/17/2002 | CN1082792C Dieteically balanced milk product |
| 04/16/2002 | US6372268 Mixing water and a dairy fat to form a first blend, adding lactic acid-producing culture to first blend to form a second blend, incubating, cooking; storage stability |
| 04/11/2002 | WO2002029008A1 New strain of lactobacillus paracasei |
| 04/11/2002 | CA2424150A1 New strain of lactobacillus paracasei |
| 04/10/2002 | EP1195095A2 Food products with antimicrobial lactic acid bacteria |
| 04/10/2002 | EP1194154A1 Use of propionic bacteria for producing propionic acid and/or propionates in the colon |
| 04/09/2002 | US6369036 Enhanced activity of natamycins in the form of a solution or solvate crystal form; prevents spoilage by mold in foods |
| 04/09/2002 | US6368652 Use of mesomorphic phases in food products |
| 04/09/2002 | US6368601 Isolated dna |
| 04/04/2002 | US20020039613 Process for making shelf stable dairy products |
| 04/03/2002 | EP1191854A1 A process for the preparation of post-heat treated cottage cheese products |
| 04/03/2002 | EP0934075B1 Micrococcin atibiotic for the prevention and treatment of mastitis |
| 04/03/2002 | CN1343094A Process for producing cheese |
| 04/02/2002 | US6365205 Process of making a dairy product |
| 03/28/2002 | WO2002024870A1 Ferment activator based of lactic acid bacteria and method for preparing a dairy product using same |
| 03/28/2002 | WO2002023999A1 Process for making cheese containing gum |
| 03/28/2002 | WO2002023998A1 Targeting of active compounds to curd during cheese making |
| 03/28/2002 | CA2423696A1 Ferment activator based of lactic acid bacteria and method for preparing a dairy product using same |
| 03/27/2002 | EP0845951B1 Antioxidant comprising food products |
| 03/21/2002 | US20020034622 Cheese package, film, bag and process for packaging a CO2 respiring foodstuff |
| 03/21/2002 | US20020034562 Cholesterol-free fat composition of linoleic acid, lauric acid, myristic acid, and palmitic acid, and elaidic acid for food products |
| 03/21/2002 | US20020034475 Ingestibles possessing intrinsic color change |
| 03/20/2002 | EP0674480B1 Crystal modifiers for diacetin fats |
| 03/19/2002 | US6358551 Method of manufacture of natural cheese |
| 03/14/2002 | WO2002019846A2 Highly acidic composition comprising an organic acid in the presence of metal cations |
| 03/14/2002 | WO2002000845A9 Enhanced flavour production in or relating to food by cultivation of various food-grade micro-organisms |
| 03/14/2002 | WO2001080655A3 Method for providing a cheese by adding a lactic acid bacterial starter culture to the cheese curd |
| 03/14/2002 | WO2001078518A3 Basic quark from buttermilk and method for preparing and further processing |