| Patents for A23C 19 - Cheese; Cheese preparations; Making thereof (6,677) |
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| 11/06/2001 | CA2229356C Continuous cheese coagulation method |
| 11/01/2001 | WO2001080658A2 Bio-degradable coating composition for food and food ingredients, in particular cheese |
| 11/01/2001 | WO2001080657A1 Food material and process for producing the same, and cheese-like food and process for producing the same |
| 11/01/2001 | WO2001080655A2 Method for providing a cheese by adding a lactic acid bacterial starter culture to the cheese curd |
| 11/01/2001 | CA2407354A1 Method for providing a cheese by adding a lactic acid bacterial starter culture to the cheese curd |
| 10/31/2001 | EP1149534A1 Aqueous composition useful for stabilizing and texturizing dairy products and process for preparing the same |
| 10/31/2001 | EP0809442B1 Process for making shelf stable dairy products |
| 10/25/2001 | WO2001078534A2 Beta-glucan compositions for reducing hypercholesterolemia and controlling of postprandial blood glucose and insulin levels |
| 10/25/2001 | WO2001078526A1 Reversible gel formation |
| 10/25/2001 | WO2001078523A2 Traditional snacks having balanced nutritional profiles |
| 10/25/2001 | WO2001078518A2 Basic quark from buttermilk and method for preparing and further processing |
| 10/25/2001 | US20010033879 Culture medium of nonfat dry milk, food grade, polyanionic gum stabilizer, water, and natural or reconstituted whey and milk, after mixture forms whey is drained and replaced with hot water, the curd is cooked and salted; low in sodium |
| 10/25/2001 | CA2405829A1 Traditional snacks having balanced nutritional profiles |
| 10/25/2001 | CA2405803A1 Compositions for reducing hypercholesterolemia and controlling of postprandial blood glucose and insulin levels |
| 10/24/2001 | EP0809441B1 Process of making a soft or semi-soft fibrous cheese |
| 10/23/2001 | US6306218 Starch-emulsifier composition and methods of making |
| 10/18/2001 | DE10016538A1 Continuous production of protein gel system, especially milk-based gel for making cheese, involves preconcentrating milk (protein) dispersion, souring, adding enzyme and holding in intensive shear gel-formation reactor |
| 10/17/2001 | EP1145646A1 Reversible gel formation |
| 10/17/2001 | EP1145625A1 Cheese |
| 10/17/2001 | CN1317972A Compsn contg. rutin and quercetin for preventing or treating elevated blood lipid level-related diseases |
| 10/17/2001 | CN1317939A Ultra high pressure, high temp food preservation process |
| 10/17/2001 | CN1317938A Compsn. contg. neohesperidin dihydrochalcone for preventing or treating elevated blood lipid and glucose level-reated diseases |
| 10/17/2001 | CN1317937A Compsn. containing natural phenolic compound for preventing or treating elevated blood liquid level-related diseases |
| 10/16/2001 | US6303778 Fractionated polydisperse compositions |
| 10/16/2001 | US6303172 Selecting a commercial grade product such as sodium benzoate, calcium benzoate, potassium benzoate, sodium diacetate, paraben, niacin, calcium acetate, sodium sorbate etc.; exposing to ammonia gas to convert acid to ammonium salt |
| 10/16/2001 | US6303160 High moisture cream cheese texture control |
| 10/16/2001 | US6303118 Human chitinase, its recombinant production, its use for decomposing chitin, its use in therapy or prophylaxis against infection diseases |
| 10/16/2001 | CA2207881C Melt-controlled cheese |
| 10/11/2001 | WO2001074171A1 Method for manufacturing a cultured dairy product containing exogenously added protein |
| 10/11/2001 | US20010028912 Stacked cheese layers |
| 10/10/2001 | EP1142482A1 Method for manufacturing a cultured dairy product containing exogenously added protein |
| 10/10/2001 | EP1142481A1 Process for producing fermented milk containing angiotensin converting enzyme inhibitory peptide and process for producing milk serum |
| 10/10/2001 | EP1141233A2 Liquid starter cultures having improved storage stability and use thereof |
| 10/09/2001 | US6299916 Shelf-stable bar with crust and filling |
| 10/09/2001 | US6299915 Protective coating for food, method for producing same and products coated by same |
| 10/09/2001 | US6299914 Stable, palatable, and bioavailable |
| 10/04/2001 | WO2001073039A1 Mutants of lactobacillus casei defective in carbon catabolism regulation |
| 10/04/2001 | WO2001072152A1 Flouring composition for coated core-cooked food products and method for preparing said products |
| 10/04/2001 | EP1138207A2 Calcium fortification of cheese and yogurt |
| 10/04/2001 | EP1137344A1 Preparation of cholesterol reducing edible products by mixing plant sterols/stanols in a melt of a food emulsifier |
| 10/02/2001 | US6297042 Cheese making with bacteriophage resistant bacteria |
| 10/02/2001 | CA2148223C Bacteriocins from streptococcus thermophilus |
| 09/27/2001 | WO2001070246A1 Use of lactic acid bacterium for the treatment of peritonitis |
| 09/27/2001 | WO2001070037A1 Pasta filata method for manufacturing swiss-type cheeses |
| 09/27/2001 | US20010024667 Culture product |
| 09/27/2001 | CA2403491A1 Use of lactic acid bacterium for the prevention of peritonitis |
| 09/26/2001 | EP1135032A1 Crisp coating for deep-fried food products |
| 09/26/2001 | EP1135028A1 Apparatus and method for the manufacture of reduced and low fat pasta filata cheese |
| 09/26/2001 | CN1314941A Propionibacterium vector |
| 09/25/2001 | US6294207 Calcium fortification of oleaginous foods |
| 09/19/2001 | EP1133921A1 Goat cheese of the semi-hard type |
| 09/19/2001 | EP1133920A1 Method for the preparation of a filled savory snack |
| 09/18/2001 | US6291436 Anti-mycotic materials are commonly added to perishable foods susceptible to mold, yeast, or fungal growth to inhibit the growth of such materials in the food and extend the shelf-life of the foods. |
| 09/13/2001 | WO2001022830A8 Method for the use of soy protein in the production of fresh and ripened cheese |
| 09/11/2001 | US6287615 Use of solubilized carotenoid preparations for coloring food preparations |
| 09/11/2001 | US6287610 Inhibit spoilage by competitive bacterial film |
| 09/07/2001 | WO2001064042A1 Cheese- and milk protein-based food product and the method of its preparation |
| 09/06/2001 | US20010019732 Coextrusion method with coextrusion hollow needles |
| 09/06/2001 | DE10010773A1 Consumable item consists of a carrier substance and pieces of smoked ham |
| 08/30/2001 | US20010018089 Heat treating blend of ricotta cheese, salt, preservative, edible acid to provide spreadable blend; adding storage stability and resistance to Clostridium botulinum in refrigeration; spreadable; lasagna kits |
| 08/30/2001 | US20010018087 Adapted for storage at room temperature via treating with edible acid (phosphoric acid); bactericides; microbiocides |
| 08/30/2001 | US20010017133 Prepared by dehydrating a granular starch or flour and heat treating; may be used in place of chemically crosslinked starch |
| 08/30/2001 | US20010017083 Block former |
| 08/29/2001 | EP1126793A1 Dental implant and method for installing same |
| 08/29/2001 | EP1126760A1 Method for producing cheese and cheese products |
| 08/23/2001 | WO2001060146A1 Apparatus and method for shredding blocks of material |
| 08/23/2001 | CA2398020A1 Apparatus and method for shredding blocks of material |
| 08/22/2001 | EP1124564A1 Composition containing rutin and quercetin for preventing or treating elevated blood lipid level-related diseases |
| 08/22/2001 | EP1124440A2 Use of calcareous material for foodstuff and cosmetic material |
| 08/22/2001 | EP1124432A1 Dairy product capsules and method for making same |
| 08/22/2001 | EP0753995B1 Preparation and use of heat-treated mesomorphic phases in food products |
| 08/21/2001 | US6277374 Process for producing by culturing Lactobacillus casei var. rhamnosus yeast and mold inhibiting products |
| 08/16/2001 | WO2001058285A2 Methods for producing meat products |
| 08/16/2001 | US20010014669 Method for preventing or treating elevated blood lipid level-related diseases by administering rutin and quercetin |
| 08/16/2001 | EP1123658A2 Cheese-like dairy gels |
| 08/09/2001 | WO2001057234A2 Biopolymer thickener |
| 08/09/2001 | DE10065633A1 Verfahren zur Herstellung von Fleischwaren A process for the production of meat products |
| 08/08/2001 | EP1121862A2 Methods and means for preparing cheese coatings |
| 08/08/2001 | EP1121019A1 Food composition based on substance derived from milk comprising conjugate linoleic acid glycerides |
| 08/08/2001 | EP0810825B1 High temperature cooking sauce |
| 08/07/2001 | US6271013 A phenylalanine aminopeptidase and/or leucine aminopeptidase having 10 times more activity; preparation of bread doughs and cheeses |
| 08/07/2001 | US6270814 Wherein at least a portion of the casein or whey protein in the dairy liquid has been crosslinked via gamma-carboxyl-epsilon-amino crosslinks with transglutaminase prior to being combined with the cheese |
| 08/01/2001 | EP1119258A1 Low acidity fermented dairy products flavoured with warm flavours |
| 07/31/2001 | US6267048 Block former |
| 07/31/2001 | CA2229272C Apparatus for mixing fluids and method of use in precheese formation |
| 07/26/2001 | WO2001052671A2 A method of altering and improving taste characteristics of edible consumables with monomeric or oligomeric polyphenolic compounds |
| 07/26/2001 | WO2001052665A1 MILK AND CHEESE MODIFICATION PROCESS, INCLUDING METHODS OF EXTRACTING β-LACTOGLOBULIN AND CASEINS FROM MILK AND MILK PRODUCTS, AND NOVEL PRODUCTS THEREBY PRODUCED |
| 07/26/2001 | WO2001007566A3 Phage-resistant microorganisms and genetic determinants of phage resistance |
| 07/26/2001 | DE10001652A1 Herbal mixture which can be used to flavor milk products and other foods and can improve the storage stability of these foods, includes coriander, mango powder, ajowan and cinnamon |
| 07/24/2001 | US6265006 Food preservation |
| 07/19/2001 | WO2001051014A1 Pharmaceutical and cosmetic carrier or composition for topical application |
| 07/19/2001 | WO2001050873A1 Thickened oil compositions of edible oil |
| 07/19/2001 | CA2397068A1 Pharmaceutical and cosmetic carrier or composition for topical application |
| 07/19/2001 | CA2396071A1 Thickened oil compositions of edible oil |
| 07/17/2001 | US6261625 Stabilization of microwave heated foods |
| 07/12/2001 | WO2001049586A2 Assembly comprising a package and a processed cheese portion |
| 07/12/2001 | WO2001049123A1 Pasta filata cheese |
| 07/12/2001 | WO2001049122A1 Process for the preparation of milk products containing fruit using dehydrated fruit |
| 07/12/2001 | CA2396791A1 Assembly comprising a package and a processed cheese portion |
| 07/11/2001 | EP1114587A1 Coextrusion process through coaxial tubes |