| Patents for A23C 19 - Cheese; Cheese preparations; Making thereof (6,677) |
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| 07/11/2001 | EP1113727A1 Food coatings |
| 07/11/2001 | EP1113726A1 Composition containing neohesperidin dihydrochalcone for preventing or treating elevated blood lipid and glucose level-related diseases |
| 07/11/2001 | EP1113724A1 Composition containing natural phenolic compounds for preventing or treating elevated blood lipid level-related diseases |
| 07/10/2001 | US6258587 Strain of lactobacillus which survives passage through intestine, adheres to human intestinal cells and increases phagocytosis of macrophages; has modified dna sequence coding for d-lactate dehydrogenase |
| 07/10/2001 | US6258397 Aerating cream; mixing with high temperature, aqueous, gelatin solution; setting; frozen desserts; storage stability |
| 07/10/2001 | US6258391 High speed precipitation of casein from cheese milk |
| 07/10/2001 | US6258390 Process for making cheese |
| 07/10/2001 | US6258389 Method for preparing cultured milk |
| 07/05/2001 | WO2001047366A1 Cheese ripening process |
| 07/04/2001 | EP1112008A1 Ultra high pressure, high temperature food preservation process |
| 07/03/2001 | USRE37264 Pasta filata-simulative cheese product and method of making |
| 06/28/2001 | WO2001045513A1 Preserving active fungicide in an aqueous solution |
| 06/28/2001 | WO2000076325A3 A process for the preparation of post-heat treated cottage cheese products |
| 06/28/2001 | US20010005519 In blends of glycerides and fatty acids in given weight ratio having minimum amount of docosahexaenoic acid and eicosapentaenoic acid; made by partial enzyme hydrolysis of fish oil, removal of fatty acids and fractionation of acids |
| 06/28/2001 | CA2393718A1 Preserving active fungicide in an aqueous solution |
| 06/27/2001 | EP1022953B1 Composite food product based on cheese and biscuit and preparation method |
| 06/27/2001 | CN1067524C A food for pregnant and lactating women |
| 06/26/2001 | US6251459 Subjecting milk, defatted milk, whey, defatted whey, permeate, retentate and defatted retentate of filtration of dairy starting material and condensate of water from dairy starting material to reverse osmosis to separate dairy permeate |
| 06/20/2001 | EP1108364A2 Long chain alcohols admixed in sterol compounds |
| 06/20/2001 | EP1108362A1 Method for preparing a cheese having a closed rind and a virtually blind structure |
| 06/20/2001 | EP1107669A1 Cheese product and method of manufacturing same |
| 06/19/2001 | US6248910 Process for extracting oil from oil-bearing naturally occurring organic materials |
| 06/14/2001 | WO2001041578A1 Milk protein products and processes |
| 06/14/2001 | WO2001016329A3 Phage resistant streptococcus thermophilus |
| 06/13/2001 | EP1106071A2 Butterfat fractions for use in food products |
| 06/13/2001 | CN1066917C Milk product enriched with ground eggshell |
| 06/10/2001 | CA2327952A1 Palmitoleic acid and its use in foods |
| 06/07/2001 | WO2001039743A2 Milk or milk products supplemented with a carnitine |
| 06/07/2001 | WO2001014520A3 Phage resistant lactic acid bacterial mutants |
| 06/07/2001 | CA2327424A1 Butterfat fractions for use in food products |
| 06/05/2001 | US6242036 Controlled heating, cooling |
| 06/05/2001 | US6242016 Rapid method for manufacture of grated parmesan cheese |
| 05/31/2001 | US20010002267 A low moisture cheesecake bar including crust and filling with low water activity, having extended shelf-life stability |
| 05/30/2001 | EP1102837A2 Method of preventing bacteriophage infection of bacterial cultures |
| 05/29/2001 | US6238717 Increased stability cottage cheese product |
| 05/25/2001 | WO1995004082A3 Heat treated noncohesive starches and flours and process for their production |
| 05/23/2001 | EP1101408A1 Method for preparing a low-fat cheese |
| 05/23/2001 | EP1101407A1 Method for preparing a hard or half-hard cheese utilizing extracellular polysaccharide-producing bacteria, and a cheese thus obtained |
| 05/23/2001 | EP0689385B1 Cheese-based dry flake product for bakery purposes |
| 05/22/2001 | US6235321 Snack food product and method of preparing same |
| 05/22/2001 | US6234797 Dental implant and method for installing the same |
| 05/17/2001 | WO2001033977A1 Product and method for control of obesity |
| 05/16/2001 | CN1294859A Method for making cheese or dairy products using forming block |
| 05/15/2001 | US6231675 Thermally-inhibited non-pregelatinized granular starches and flours and process for their preparation |
| 05/10/2001 | WO2001032037A1 Compositions and methods for calcium fortification of dairy products and oleaginous foods |
| 05/10/2001 | WO2001032028A1 A cheese, a process for producing the cheese and an installation for producing the cheese |
| 05/10/2001 | WO2001032020A2 Use of nonanoic acid as an antimicrobial agent, in particular an antifungal agent |
| 05/09/2001 | CN1065568C Bacteriocins from streptococcus thermophilus |
| 05/08/2001 | US6228419 Cheese |
| 05/03/2001 | WO2001030181A1 Cheese sauce and method for the preparation thereof |
| 05/03/2001 | WO2001030172A1 Kluyveromyces lactis as attenuated starter |
| 05/03/2001 | WO2001030171A1 Method for the preparation of attenuated starter cultures |
| 05/02/2001 | EP0759706A4 Process of and apparatus for providing at least a partial barrier to moisture vapour transfer through the surface of a material and/or for removing moisture from a material |
| 05/01/2001 | US6224923 Method of coating long-keeping sausages and hard cheeses |
| 05/01/2001 | US6224914 Process for incorporating whey proteins into cheese using transglutaminase |
| 04/25/2001 | EP1093723A2 Method for preparing cheesecake |
| 04/24/2001 | US6221591 Determination of a genetic risk factor for infection and other diseases, and detection of activated phagocytes |
| 04/24/2001 | US6221420 Whereby ungelatinized granular starch or flour has been dehydrated and heat treated to effect crosslinking without chemical treatment |
| 04/22/2001 | CA2324118A1 Cheesecake standardization method |
| 04/19/2001 | WO2001027143A1 Lantibiotic |
| 04/19/2001 | WO2001026486A1 Food or dietary composition containing several antioxydants |
| 04/18/2001 | EP1091652A1 Cheese ripening process |
| 04/18/2001 | EP0828432B1 Process for preparing fresh cheese and fresh cheese obtainable thereby |
| 04/17/2001 | US6217917 Method of preparing a dairy spread |
| 04/17/2001 | US6217309 Figure cutter for food slices |
| 04/11/2001 | EP1090546A1 Method for producing a milk or cheese product by moulding |
| 04/11/2001 | EP1090120A2 Propionibacterium vector |
| 04/11/2001 | EP1090035A1 A spray-dried bacteriocin powder with anti-microbial activity |
| 04/11/2001 | EP1089639A1 Limitation of browning in food products |
| 04/11/2001 | EP1089636A1 Flavor enhancer |
| 04/11/2001 | EP0993253A4 Spreadable nonfat protein compositions |
| 04/10/2001 | US6214404 Incorporation of supersaturated lactose in process cheese and product thereof |
| 04/08/2001 | CA2322670A1 A method of manufacturing a cheese or milk product by molding |
| 04/05/2001 | WO2001022830A1 Method for the use of soy protein in the production of fresh and ripened cheese |
| 04/05/2001 | WO2001022829A1 Process for preparing soy protein extended fresh cheese |
| 04/05/2001 | WO2001022828A1 Use of strains of streptococcus thermophilus which are incapable of hydrolyzing urea in dairy products |
| 04/05/2001 | CA2385486A1 Method for the use of soy protein in the production of fresh and ripened cheese |
| 04/05/2001 | CA2385483A1 Process for preparing soy protein extended fresh cheese |
| 04/04/2001 | EP1088552A1 Compositions containing pinolenic acid and its use a health component |
| 04/04/2001 | EP1088487A2 Method of producing laminated food and a device thereof and laminated cheese food thereby produced |
| 04/03/2001 | US6210723 Dough enrobed cheese filling |
| 03/28/2001 | EP1085817A1 Cheese flavour |
| 03/27/2001 | US6207411 Bacteriocins |
| 03/27/2001 | CA2205650C Process for making shelf stable dairy products |
| 03/22/2001 | WO2000001799A3 Method of preventing bacteriophage infection of bacterial cultures |
| 03/15/2001 | WO2001017376A1 Method for producing dietary fibers exhibiting a high water-binding ability and their use |
| 03/15/2001 | DE19943188A1 Verfahren zur Herstellung von Ballaststoffen mit hohem Wasserbindevermögen und deren Anwendung Process for the preparation of dietary fiber with high water-binding capacity and its application |
| 03/14/2001 | EP1082021A1 Process for the manufacture of probiotic cheese |
| 03/14/2001 | CA2318016A1 Cheese depositing system and method |
| 03/08/2001 | WO2001016329A2 Phage resistant streptococcus thermophilus |
| 03/08/2001 | WO2001015541A1 Cheese composition of the quark type, and method for preparing fresh low-fat cheese |
| 03/08/2001 | WO2001015528A1 Impregnation method |
| 03/08/2001 | CA2382429A1 Impregnation method |
| 03/07/2001 | EP1079698A1 Composite product based on cheese and method for making same |
| 03/07/2001 | EP1079697A1 Method for making novel cheese products by processing an initial material |
| 03/07/2001 | EP0923298B1 Method of coating long-keeping sausages and hard cheeses |
| 03/01/2001 | WO2001014520A2 Phage resistant lactic acid bacterial mutants |
| 03/01/2001 | DE19940605A1 Imprägnierungsverfahren Impregnation method |
| 02/27/2001 | US6194010 Mix of adhesive starch, dextrin, maltodextrin, tapioca, and/or corn syrup solids; corn starch or xanthan gum; and potato starch or rice flour; crispy coatings |
| 02/15/2001 | WO2001011015A1 New bifidobacteria preventing diarrhea caused by pathogenic bacteria |