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)
03/2000
03/14/2000US6036952 Lactic acid bacteria inhibiting the formation of dental plaque in the mouth
03/09/2000DE19840485A1 Food product with extended shelf life
03/07/2000CA2207671C Method for preparing dairy products having increased shelf-life
03/02/2000WO2000010400A1 Cheese product and method of manufacturing same
03/02/2000WO1999066805B1 Flavor enhancer
03/02/2000WO1999063834B1 Cheese flavour
03/02/2000CA2341487A1 Cheese product and method of manufacturing same
03/01/2000EP0981965A1 Highly flavored component for use in cheese manufacture and method for producing
02/2000
02/29/2000CA2281056A1 Stabilization of cream cheese compositions using nisin-producing cultures
02/27/2000CA2280551A1 Highly flavored component for use in cheese manufacture and method for producing
02/24/2000WO2000008951A1 Texture base for a food product
02/23/2000CN1245432A Absorbable composition containing propionic bacteria capable of releasing nitric oxide in human or animal alimentary canal
02/10/2000WO1999067356A3 Propionibacterium vector
02/09/2000EP0977498A2 A method and culture for inhibiting undesired microorganisms
02/09/2000EP0977496A1 Use of keto acids to enhance the flavour of cheese products
02/09/2000EP0977488A1 Method for the production of cheese of the half hard type
02/08/2000US6022567 Flavor enhancer
02/02/2000EP0975716A1 Food grade wax and process for preparing same
01/2000
01/26/2000EP0820307A4 Increasing the hdl level and the hdl/ldl ratio in human serum by balancing saturated and polyunsaturated dietary fatty acids
01/25/2000US6017572 Ultra high pressure, high temperature food preservation process
01/25/2000US6017571 Food products including cheeses, fruits, cookie materials, snack chips, and seasonings which are highly shelf-stable
01/25/2000US6017388 Starch-emulsifier composition and methods of making
01/25/2000CA2017170C Process for the production of a cheese curd containing whey protein and cheeses prepared therefrom
01/19/2000EP0971597A1 Process for manufacturing a fermented food product
01/18/2000US6015579 Process for enhancing the incorporation of whey proteins in the cheese curd
01/13/2000WO2000001799A2 Method of preventing bacteriophage infection of bacterial cultures
01/13/2000CA2331336A1 Method of preventing bacteriophage infection of bacterial cultures
01/12/2000EP0970613A1 Method for treating a food processing facility
01/12/2000EP0633732B2 Aqueous liquid flavor oil capsules, method of making and using in foods
01/06/2000WO2000000037A1 Cheese ripening process
01/05/2000EP0968654A2 Fresh cheese composition
01/05/2000EP0700253B1 Cheesemaking with recombinant aspartic protease
01/05/2000DE19831212A1 Preservative-free fresh cheese product
01/05/2000CN1240112A Cheese whey protein having improved texture process for producing the same and use thereof
01/04/2000CA2108463C Process for making whey-derived fat substitute product and products thereof
12/1999
12/29/1999WO1999067356A2 Propionibacterium vector
12/29/1999WO1999067287A1 A spray-dried bacteriocin powder with anti-microbial activity
12/29/1999WO1999066807A1 Limitation of browning in food products
12/29/1999WO1999066805A1 Flavor enhancer
12/29/1999EP0966969A1 Anti-stress drugs and functional foods having anti-stress effects
12/29/1999EP0966887A1 Cheese whey protein having improved texture, process for producing the same und use thereof
12/29/1999EP0633733B2 Heat-stable and fracturable spray-dried free-flowing flavor oil capsules, method of making and using in foods
12/29/1999CA2333139A1 Flavor enhancer
12/29/1999CA2331924A1 Propionibacterium vector
12/28/1999US6007852 Slurrying insoluble calcium compound particles which absorb in human digestive tract, agitating slurry together with cheese milk, completing natural cheese making
12/24/1999CA2276089A1 Cheese whey protein having improved texture, process for producing the same and use thereof
12/22/1999CN1239407A Texturizing compsns. for use in fat blends in food
12/21/1999CA2017643C Firm textured mozzarella/cheddar product
12/16/1999WO1999063834A1 Cheese flavour
12/16/1999CA2332358A1 Cheese flavour
12/15/1999EP0963701A1 Cheese which is form-stable when heated, and process for preparing same
12/15/1999EP0963700A1 Cheese with holes having a low fat content, and method for the preparation thereof
12/15/1999EP0828433B1 Processed cheese type product and process therefor
12/14/1999CA2180334C Coprocessed galactomannan - glucomannan
12/09/1999WO1999062348A1 Process for the manufacture of probiotic cheese
12/09/1999DE19860442A1 Process and assembly to freeze the surface layer of cheese block or sausage
12/07/1999US5996475 Apparatus for continuous manufacture of viscous food products
12/01/1999EP0959688A1 Matured cheese and method for making same
12/01/1999CN1236557A Highly flavored cheese product and method for producing same
11/1999
11/30/1999US5994118 DNA encoding phage resistance protein
11/30/1999US5993884 Use of polyvinylpyrrolidone in fat reduced dairy products
11/30/1999US5993866 High methionine foods, as well as low b6 intake can cause methionine load with resulting increase of hyper hcy.
11/30/1999CA2014848C Process for the treatment of a non liquid food product to insure its microbial decontamination, applications particularly to cheeses and stock preparation for the development of said treatment
11/25/1999WO1999059420A1 Composite product based on cheese and method for making same
11/25/1999WO1999059419A1 Method for making novel cheese products by processing an initial material
11/25/1999CA2333424A1 Composite product based on cheese and method for making same
11/18/1999WO1999057996A1 Hydrocolloid composition for use as a gelling agent viscosifier and stabilizer
11/18/1999WO1999057989A1 Compositions and methods for improving curd yield of coagulated milk products
11/18/1999CA2331403A1 Hydrocolloid composition for use as a gelling agent viscosifier and stabilizer
11/17/1999EP0906025A4 Dairy products
11/16/1999US5985349 Shredding, freezing, placing in vacuum; heating, freeze drying, grinding
11/09/1999US5980962 Process of and apparatus for providing at least a partial barrier to moisture vapor transfer through the surface of a material and/or for removing moisture from a material
11/09/1999CA1340819C Active bacteriophage-free lysin for cheese making
11/03/1999EP0952775A1 Method and apparatus for producing shredded cheese
11/02/1999US5976597 Basic protein composition, basic peptide composition and application thereof
11/02/1999CA1340809C Process for producing a novel antifungal product from pediococcus sp.
10/1999
10/29/1999CA2230828A1 Accelerated maturation of cheddar cheese by the addition of live and heat-shocked lactobacilli and neutrase
10/28/1999WO1999053773A1 A method for the production of fresh cheese
10/28/1999WO1999053749A1 Apparatus and method for producing mozzarella cheese
10/27/1999EP0951833A2 Highly flavored cheese product and method for producing
10/27/1999EP0951290A1 Absorbable composition containing propionic bacteria capable of releasing nitric oxide in the human or animal alimentary canal
10/26/1999US5972673 Enzyme for phage resistance
10/26/1999US5972642 Cultivating a strain of phaffia rhodozyma with specific oxygen transfer rate in a shake flask with biotin or desthiobiotin in the media; culturing under growth limiting conditions to increase astaxanthin production; harvesting
10/24/1999CA2267560A1 Highly flavored cheese product and method for producing
10/20/1999EP0949870A1 Fresh cheese
10/20/1999CN1232400A Anti-stress drugs and functional foods having anti-stress effects
10/19/1999US5967783 Threaded dental implant with a core to thread ratio facilitating immediate loading and method of installation
10/19/1999US5967026 Apparatus for the manufacture of reduced and low-fat pasta filata cheese
10/14/1999WO1999036556A3 Process for the production of alanine by recombinant microorganisms
10/13/1999EP0948897A1 Spreadable Cheese
10/13/1999EP0948262A1 Fermented milk product
10/12/1999US5965414 Culturing lactobaciilus with carbon source and inducing organosulfur compound; recovering fungicide which is polar, non-protein, non-lipid, low molecular weight, ph and temperature stable
10/07/1999WO1999033350B1 Method for making mozzarella-type cheese
10/06/1999EP0946105A1 Method for coating cheese and resulting coated cheese
10/05/1999US5962510 Aqueous composition containing polyene fungicide and thickener
10/05/1999US5962062 Lipids selected from the group consisting of lipids of lactic and vegetable origin
09/1999
09/30/1999WO1999048376A1 Products, in particular milk products, comprising selected fractions of fat globules, method for obtaining same and use
09/30/1999CA2324299A1 Products, in particular milk products, comprising selected fractions of fat globules, method for obtaining same and use
09/28/1999US5958492 Cuts through food slice wrapped in film without tearing wrap
09/28/1999US5958480 Method for producing a biologically degradable polyhydroxyalkanoate coating with the aid of an aqueous dispersion of polyhydroxyalkanoate
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