| Patents for A23C 19 - Cheese; Cheese preparations; Making thereof (6,677) |
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| 03/14/2002 | US20020031592 Method for making reduced calorie cultured cheese products |
| 03/14/2002 | US20020031591 Snack food product and method of preparing same |
| 03/14/2002 | US20020031503 Lactobacillus rhamnosus HN001 and HN 067, Lactobacillus acidophilus HN017, and Bifidobacterium lactis HN019 |
| 03/14/2002 | CA2420670A1 Highly acidic composition comprising an organic acid in the presence of metal cations |
| 03/13/2002 | EP1186244A2 Natural biogenerated cheese flavoring system |
| 03/13/2002 | EP1186238A2 Cheese yield enhancing method |
| 03/13/2002 | EP0951290B1 Absorbable composition containing propionic bacteria capable of releasing nitric oxide in the human or animal alimentary canal |
| 03/13/2002 | EP0796045B1 Hard cheese and method of making it |
| 03/12/2002 | CA2032337C Method of making low-fat butter or margarine spread and resulting product |
| 03/07/2002 | WO2002018542A1 New strains of lactobacillus paracasei |
| 03/07/2002 | WO2001052671A3 A method of altering and improving taste characteristics of edible consumables with monomeric or oligomeric polyphenolic compounds |
| 03/07/2002 | US20020028279 Brine tank that is subdivided into cooling cells each having a vertical carousel for submerging blocks of cheese. The cheese blocks are carried through an inlet flume by a flow of brine and then diverted into the cooling cells |
| 03/07/2002 | DE10041966A1 Method for producing a spreadable substance suited for applying onto and/or introducing into an edible carrier substance involves comminution of Black Forest ham and mixing of it with non-cured cheese |
| 03/06/2002 | EP1184298A1 Method and system for packaging moulded rind cheese |
| 03/06/2002 | EP1034359A4 Continuous extended holding tank with variable resident time and process |
| 02/28/2002 | WO2002016618A1 Aminopeptidase |
| 02/28/2002 | CA2418300A1 A novel aminopeptidase produced from aspergillus niger |
| 02/27/2002 | CN1337409A Improved starch phosphate-ester composition, process and method used for food |
| 02/21/2002 | WO2002013620A1 Whey protein emulsion |
| 02/20/2002 | EP0735825B1 Method of milk pre-treatment for cheese and quarg production |
| 02/20/2002 | CN1079196C Method for preparing dairy products with long storage life |
| 02/19/2002 | US6348229 Food comprising thixotropic composition of unsaturated fat and process for manufacture thereof |
| 02/14/2002 | WO2002012506A1 Lactobacillus rhamnosus polynucleotides, polypeptides and methods for using them |
| 02/14/2002 | CA2416982A1 Lactobacillus rhamnosus polynucleotides, polypeptides and methods for using them |
| 02/13/2002 | EP1179543A2 Starch phosphate ester composition, process and method of use in food |
| 02/07/2002 | US20020015760 Mixture of protein, carbohydrates, fats and fiber; controlling concentration |
| 02/07/2002 | US20020015759 Nutritionally balanced traditional snack foods |
| 02/06/2002 | EP0820233B1 Flavored flour containing allium oil capsules formed by protein coacervation and method of making flavored flour dough product |
| 02/05/2002 | US6344437 Medicine drink food and feed having an action of strengthening bone |
| 01/31/2002 | WO2002007541A1 Egg-based powder and food containing the same |
| 01/31/2002 | US20020012733 Compositions for reducing hypercholesterolemia and controlling of postprandial blood glucose and insulin levels |
| 01/31/2002 | US20020012719 Method for manufacturing a cultured dairy product containing exogenously added protein |
| 01/31/2002 | DE10026776A1 Sliced food preparation, e.g. cheese slices, comprises rolling out pastry type mass using a roller, and then cutting the material to form slices |
| 01/30/2002 | EP1033917B1 Fresh cheese composition |
| 01/30/2002 | CN1333653A Method for producing cheese and cheese products |
| 01/29/2002 | US6342261 Method of preserving foods using noble gases |
| 01/29/2002 | CA2198172C A food composite comprising herring eggs |
| 01/24/2002 | WO2001039743A3 Milk or milk products supplemented with a carnitine |
| 01/24/2002 | US20020009520 Inoculating meat with a non-pathogenic, non-spoilage bacteria to competitively inhibit the growth of undesired pathogenic and spoilage bacteria |
| 01/24/2002 | DE10043573A1 Cheese-based food comprises at least two cheeses of different composition and contains a flavoring or colorant |
| 01/24/2002 | DE10036085C1 Sterilization process for treating milk for cheese production comprises separating milk into cream, skimmed milk and solids, sterilizing skimmed milk and feeding it back into cream, which is not treated and pasteurising mixture produced |
| 01/23/2002 | EP1174039A2 Improved shredded cheese |
| 01/22/2002 | US6340490 Stacking plurality of ribbons of cheese on top of each other to form a block of cheese; placing the block of cheese on feed belt; moving block of cheese on feed plane and in feed direction toward shredding unit, moving cutting blade across |
| 01/22/2002 | CA2216560C New cellulosic materials for incorporation into food products and methods of making same |
| 01/17/2002 | WO2002003811A2 Apparatus and method for the manufacture of rice-based food additive |
| 01/17/2002 | WO2002003810A2 Creamy food preparation based on hard cheese |
| 01/17/2002 | WO2001001786A3 Methods and means for producing improved dairy products |
| 01/17/2002 | CA2415147A1 Creamy food preparation based on hard cheese |
| 01/16/2002 | EP1172037A1 Creamy food preparation based on hard cheese |
| 01/10/2002 | WO2002001961A1 Fermented milk product and process |
| 01/10/2002 | CA2382891A1 Fermented milk product and process |
| 01/09/2002 | EP1169340A1 Lantibiotic |
| 01/09/2002 | EP1168936A1 Food product which artificially has been given a cell-like structure by coextrusion of several components, and method and apparatus for manufacturing such food product |
| 01/09/2002 | EP1168928A1 Process for the preparation of milk products containing fruit using dehydrated fruit |
| 01/08/2002 | US6337099 Block former with drainage |
| 01/03/2002 | WO2002000920A2 Ingestibles possessing intrinsic color change |
| 01/03/2002 | WO2002000845A1 Enhanced flavour production in or relating to food by cultivation of various food-grade micro-organisms |
| 01/03/2002 | WO2002000029A1 Fermented milk product and process |
| 01/03/2002 | WO2002000027A1 Use of azoxystrobin for preservation of foodstuffs |
| 01/03/2002 | US20020001651 Method of altering and improving taste characteristics of edible consumables with monomeric or oligomeric polyphenolic compounds |
| 01/03/2002 | CA2414529A1 Ingestibles possessing intrinsic color change |
| 01/03/2002 | CA2413431A1 Enhanced flavour production in or relating to food by cultivation of various food-grade micro-organisms |
| 01/02/2002 | EP1165104A1 Lactic acid bacteria strains capable of preventing diarrhoea |
| 01/02/2002 | EP1164875A1 Method of seasoning food |
| 01/01/2002 | US6335040 Combining microbial culture with aqueous medium to stabilize suspension, keeping inoculated milk under fermenting conditions |
| 12/27/2001 | WO2001098516A2 Siderophores-producing bifidobacteria thereby and uses thereof |
| 12/27/2001 | WO2001080658A3 Bio-degradable coating composition for food and food ingredients, in particular cheese |
| 12/27/2001 | WO2001032020A3 Use of nonanoic acid as an antimicrobial agent, in particular an antifungal agent |
| 12/27/2001 | US20010055744 Dental implant and method for installing the same |
| 12/25/2001 | CA2184062C Edible cheese-based fat systems and snack items, and processes for producing the same |
| 12/20/2001 | US20010053398 Adjusting pH of an aqueous solution to an alkaline pH and/or heating the solution; reacting the cheese whey protein with transglutaminase |
| 12/19/2001 | EP1162889A1 Process for producing cheese |
| 12/13/2001 | WO2001093847A2 Compositions, kits, and methods for promoting defined health benefits |
| 12/13/2001 | US20010051205 Process concentrate and dairy products |
| 12/13/2001 | CA2408609A1 Compositions, kits, and methods for promoting defined health benefits |
| 12/12/2001 | EP1162271A2 Method for controlling the gene expression in lactic acid bacteria |
| 12/12/2001 | EP1161881A2 Method of producing fractions containing a high concentration of milk basic cystatin and decomposition products thereof |
| 12/11/2001 | CA2052750C Process of making acceptable mozzarella without aging |
| 12/06/2001 | US20010048963 Block former with drainage |
| 12/04/2001 | US6326038 Calcium fortification of cheese |
| 12/04/2001 | US6324968 Block former |
| 11/29/2001 | WO2001090317A2 Beta-galactosidase isolated from a bifidobacterium |
| 11/29/2001 | US20010046546 Mixing a premix of carotenal, butter oil (anhydrous milk fat) and natural beta-carotene and storing for thirty days to provide a cheese premix for use in making processed cheese |
| 11/29/2001 | US20010046532 From a culture medium of whole milk, water, and a food grade gum such as agar, xanthan, alginate, guar, carrageenan, cellulose gels; body, texture and flavor that compares favorably with full fat cheddar cheese |
| 11/29/2001 | US20010046531 Mixing milk and isolated soy protein, heating to between 70 and 100 degrees Celcius, adding food grade acid and separating whey and the curd in the resulting mixture |
| 11/29/2001 | DE10121813A1 Cheese delicacy with cream cheese layers contains chocolate and/or cocoa product, and optionally also chocolate layers and with the top sprinkled with chocolate or nuts |
| 11/28/2001 | EP1157618A1 Anti-caking anti-mycotic food ingredient and process for producing the same. |
| 11/28/2001 | CN1075354C Process for making cheese |
| 11/27/2001 | US6322841 Cheese-like dairy gels |
| 11/27/2001 | US6322829 Savory fillings and food products including these fillings |
| 11/22/2001 | WO2001088150A1 Probiotic lactic acid bacteria, unable to utilize lactose |
| 11/21/2001 | EP1155081A1 High-amylose starch-emulsifier composition and methods of making |
| 11/21/2001 | EP1154700A1 Preparation of an aggregate whey protein product and its use |
| 11/21/2001 | EP1154698A1 Use of l-alanine as a sweetener |
| 11/21/2001 | CN1074906C Method and equipment for producing shredded cheese |
| 11/20/2001 | US6319536 Process for making a canned ground meat |
| 11/20/2001 | US6319526 Pasteurizing and coagulating the milk, cutting to separate curd and whey, draining, heating the curd, adding a emulsifyer, mechanically working into a fibrous mass and shaping |
| 11/20/2001 | CA2037245C Method for manufacture of swiss cheese |
| 11/15/2001 | US20010041209 Cheese sauce and method for producing it |
| 11/15/2001 | US20010041204 Method for preparing a cheese having a closed rind and a virtually blind structure |