Patents
Sitemap › A23 - Foods or foodstuffs; Their treatment, not covered by other classes › A23C - Dairy products, e.g. milk, butter, cheese; Milk or cheese substitutes; Making thereof › A23C 19 - Cheese; Cheese preparations; Making thereof
Patents for A23C 19 - Cheese; Cheese preparations; Making thereof (6,677)
09/2000
09/06/2000CN1056036C Cheesemaking with recombinant aspartic protease
09/05/2000US6113976 A food formulation having a reduced level of fat and/or oil comprising a mixture of a foodstuff and a fragmented, amylopectin starch hydrolysate as a replacement for a portion of fat and/or oil of the food; yield stress 100-1500 pascal
09/05/2000US6113969 Fat, casein and whey protein; creme fraiche; dietetics
09/05/2000US6113953 Manufacture of lower-fat and fat-free pizza cheese
08/2000
08/31/2000WO2000049881A1 Use of l-alanine as a sweetener
08/31/2000CA2356394A1 Use of l-alanine as a sweetener
08/29/2000US6110725 Lactobacillus strains which survive in the intestine, adhere to human intestinal cells, and increase phagocytosis of macrophages; for preparation of food products
08/29/2000US6110509 Stabilization of cream cheese compositions using nisin-producing cultures
08/24/2000WO2000048473A1 Preparation of an aggregate whey protein product and its use
08/23/2000EP0794706B1 A plant for treating heat-sensitive fluid foodstuffs
08/23/2000EP0723403B1 High-amylose-starch-based texturizing agent
08/23/2000CN1264422A Immunity enhancing lactic acid bacteria
08/22/2000US6106884 Pour and bake cheesecake
08/17/2000WO2000047063A2 Combined milk, juice, and cereal grain/polysaccharide blend for consumption and methods for production thereof
08/17/2000DE19906379A1 Production of concentrate of denatured whey protein hydrolysate with fine aggregate size, useful as food additive, e.g. in cheese or ice cream, uses high temperature hold in aqueous solution without shear before concentration
08/15/2000US6103292 Food products containing structured triglycerides
08/15/2000US6103277 Concentrating milk, fermenting, evaporating and packaging milk concentrate in finished consumer packages with coagulant; second fermentation proceeds inside consumer packages to second ph level, corresponding to ph level of finished cheese
08/09/2000EP1025214A2 Milk clotting enzymes recovery
08/09/2000EP0739160B1 Green cheese handling system
08/08/2000US6098528 Block former
08/03/2000WO2000044237A2 Hyper-absorption of vitamin e dispersed in milks
08/02/2000EP1022957A2 Method of preparing a dairy spread
08/02/2000EP1022953A1 Composite food product based on cheese and biscuit and preparation method
08/01/2000US6096352 Method of manufacture of cream cheese products
07/2000
07/27/2000WO2000022939A3 Starchy food-based fine particle fat substitute
07/27/2000CA2291570A1 Increased stability cottage cheese product
07/27/2000CA2291494A1 Improved cottage cheese having porous curd
07/26/2000EP1021092A4 Food products containing structured triglycerides
07/26/2000EP1021092A1 Food products containing structured triglycerides
07/26/2000CN1261328A Soluble acid polyphosphaies and device for their production
07/25/2000US6093439 Hydrocolloid composition for use as a gelling agent viscosifier and stabilizer
07/25/2000US6093424 Process for making cheese using transglutaminase and a non-rennet protease
07/20/2000WO2000041572A1 Process for producing fermented milk containing angiotensin converting enzyme inhibitory peptide and process for producing milk serum
07/19/2000EP1020120A2 Process for incorporating whey protein into cheese
07/19/2000EP1019510A1 Porcine circoviruses, vaccines and diagnostic reagents
07/18/2000US6090428 Spreadable protein compositions
07/18/2000US6090417 Shredding, adding nutrients, blending, compression
07/11/2000US6086926 Treatment with a proteolytic enzyme in an amount and under conditions such as to impart stretching properties to the finished cheese, the enzymetic treatment being at the same time as or prior to salting step
07/06/2000WO2000039281A2 Liquid starter cultures having improved storage stability and use thereof
07/05/2000EP1016344A1 Method for preparing antimicrobial salts
07/05/2000EP1015626A1 Method of monitoring the competitiveness of a microbial strain
07/05/2000EP1014802A1 Water continuous dairy base product and process for preparing such product
07/04/2000US6082889 Rapid fluid mixer
06/2000
06/29/2000WO2000015237A9 Composition containing rutin and quercetin for preventing or treating elevated blood lipid level-related diseases
06/28/2000EP1011343A1 Texturizing compositions for use in fat blends in food
06/27/2000CA2022141C Method for manufacture of grated hard cheese
06/21/2000EP1009243A1 Dairy starter culture delivery system and use hereof
06/15/2000WO2000033669A1 Preparation of cholesterol reducing edible products by mixing plant sterols/stanols in a melt of a food emulsifier
06/14/2000EP1007625A1 Immunity enhancing lactic acid bacteria
06/14/2000EP1006811A1 Cream-based food composition and process for the manufacture thereof
06/08/2000WO2000032060A1 Crisp coating for deep-fried food products
06/08/2000WO2000032056A1 Apparatus and method for the manufacture of reduced and low fat pasta filata cheese
06/08/2000DE19902610C1 Pasteurization of products by injection of several streams of steam at right angles to product flow at following points in flow line.
05/2000
05/30/2000US6068867 Protective coatings for food and agricultural products
05/24/2000EP1002052A1 Novel lactic acid bacteria
05/18/2000WO2000027214A1 Method for producing cheese and cheese products
05/18/2000WO2000013519B1 Accelerated cheese ripening
05/17/2000EP0999755A1 Apparatus and method for producing soft protein foods
05/11/2000WO2000025602A2 Use of calcareous material for foodstuff and cosmetic material
05/11/2000WO2000025597A1 Dairy product capsules and method for making same
05/11/2000CA2348499A1 Use of calcareous material for foodstuff and cosmetic material
05/04/2000DE19933940A1 Verfahren zum Herstellen von Scheiben aus einer Lebensmittelmasse A method of producing slices from a food mass
05/03/2000EP0997073A2 Continuous on-demand manufacture of process cheese
05/03/2000EP0996673A1 Starch-based thermoplastic mixture containing at least one cationic starch and at least one anionic starch, method for producing the mixture, and use of the same
05/03/2000CN1252090A Food grade wax and preparation thereof
05/02/2000US6057142 Human chitinase, its recombinant production, its use for decomposing chitin, its use in therapy or prophylaxis against infection diseases
04/2000
04/27/2000WO2000023517A1 High-amylose starch-emulsifier composition and methods of making
04/27/2000WO2000023003A1 Dental implant and method for installing same
04/27/2000WO2000022939A2 Starchy food-based fine particle fat substitute
04/27/2000CA2349571A1 Dental implant and method for installing same
04/27/2000CA2287708A1 Continuous manufacture of process cheese
04/27/2000CA2287677A1 Continuous on-demand manufacture of process cheese
04/25/2000US6054163 Used as a food preservative
04/25/2000US6054151 Cheese flavor
04/20/2000WO2000021379A1 Food composition based on substance derived from milk comprising conjugate linoleic acid glycerides
04/19/2000EP0993253A1 Spreadable nonfat protein compositions
04/13/2000WO2000019831A1 Low acidity fermented dairy products flavoured with warm flavours
04/13/2000DE19846305A1 Nahrungsmittelhülle The food casing
04/13/2000DE19845980A1 Use of powdered human milk as a substitute for natural maternal milk
04/12/2000EP0992194A1 Food casings
04/12/2000EP0991589A1 Soluble acid polyphosphates and device for their production
04/06/2000WO2000018248A1 Method for producing slices of bulk foodstuff materials
04/04/2000CA1340945C Methods of preventing oxidation, quenching singlet oxygen and inhibiting mold growth and novel compositions therefor
03/2000
03/30/2000WO2000016644A1 Food coatings
03/29/2000EP0828431A4 Carbohydrate/protein cream substitutes
03/23/2000WO2000015237A1 Composition containing rutin and quercetin for preventing or treating elevated blood lipid level-related diseases
03/23/2000WO2000015053A1 Ultra high pressure, high temperature food preservation process
03/23/2000WO2000015047A1 Composition containing neohesperidin dihydrochalcone for preventing or treating elevated blood lipid and glucose level-related diseases
03/23/2000WO2000015044A1 Composition containing natural phenolic compounds for preventing or treating elevated blood lipid level-related diseases
03/23/2000CA2344401A1 Composition containing natural phenolic compounds for preventing or treating elevated blood lipid level-related diseases
03/23/2000CA2344322A1 Composition containing neohesperidin dihydrochalcone for preventing or treating elevated blood lipid and glucose level-related diseases
03/23/2000CA2344054A1 Composition containing rutin and quercetin for preventing or treating elevated blood lipid level-related diseases
03/23/2000CA2339204A1 Ultra high pressure, high temperature food preservation process
03/22/2000EP0986965A1 Antifungal food coatings
03/22/2000EP0986297A1 Apparatus and method for the manufacture of reduced and low-fat pasta filata cheese
03/22/2000CN1050501C Method and apparatus for production of dairy products
03/21/2000US6039984 Method for treating a food processing facility
03/16/2000WO2000013519A1 Accelerated cheese ripening
03/15/2000EP0866660B1 Reduced calorie cheese products
03/14/2000US6036979 Manufacture of spreadable low-fat cheese
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