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)
02/1996
02/07/1996EP0533815B1 Fat substitutes and method of preparing organic microbeads
02/01/1996WO1996002153A1 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
01/1996
01/31/1996EP0693882A1 Recycling salt solution in cheese processing and apparatus therefor
01/31/1996EP0693881A1 Method for manufacture of fat-free natural cheese
01/25/1996WO1996001849A1 Fractionated polydisperse compositions
01/25/1996WO1996001567A2 Process for continuous production of processed cheese
01/25/1996CA2169656A1 Process for continuous production of processed cheese
01/24/1996CN1030748C Non-fat cream cheese product and method for manufacture thereof
01/16/1996US5484618 Process of preparing a baked pizza
01/11/1996DE4423988A1 Verfahren zum kontinuierlichen Herstellen von Käseprodukten A process for the continuous production of cheese products
01/10/1996EP0690922A1 $i(LACTOBACILLUS SAKE) LIKE STRAINS, PRODUCTION AND USE OF THEIR EXOPOLYSACCHARIDES
01/04/1996WO1996000263A1 Method for producing a biologically degradable polyhydroxyalkanoate coating with the aid of an aqueous dispersion of polyhydroxyalkanoate
01/03/1996EP0689385A1 Cheese-based dry flake product for bakery purposes
01/02/1996US5480666 Extruding, chilling, laminating, stacking, cutting
12/1995
12/28/1995WO1995035035A1 Preparation and use of heat-treated mesomorphic phases in food products
12/28/1995WO1995035034A1 Process for preparing cheese milk
12/28/1995CA2193113A1 Preparation and use of heat-treated mesomorphic phases in food products
12/28/1995CA2193074A1 Process for preparing cheese milk
12/27/1995EP0538253B1 Process for baked goods and products therefrom
12/27/1995CN1114112A Bacteriocins from streptococcus thermophilus
12/26/1995US5478590 Use of acidic sodium polyphosphates for the production of cheese
12/20/1995EP0687423A2 Wild garlic (allium ursinum), particularly as a seasoning agent; process for preparing it and use
12/20/1995EP0687145A1 Production of fat mixtures enriched with triglycerides bearing short, medium and long residues
12/13/1995CN1113119A Composition and process useful for reducing the fat caloric content of foodstuffs containing fats or oils
12/08/1995CA2148766A1 Method for manufacture of reduced fat natural cheese
12/06/1995EP0685165A1 A filling for savoury snacks and a method for its manufacture
12/06/1995CN1030422C Non-fat cream cheese product and method for manufacture thereof
12/05/1995US5472718 Adding starter culture and yogurt containing Streptococcus thermophilus and Lactobacillus bulgaricus bacteria to milk, curdling, cutting curd, separating whey, pressing cheese mass
12/01/1995CA2137125A1 Filling for savoury snacks and a method for its manufacture
11/1995
11/28/1995US5470595 Microwave signals for cheeses
11/28/1995US5470593 Process for the manufacture of a fat free cream cheese product
11/28/1995US5470391 Cooking amylose to produce solubilized starch, fat substitute
11/23/1995WO1995031562A1 Process for inhibiting the growth of a culture of lactic acid bacteria, and optionally lysing the bacterial cells, and uses of the resulting lysed culture
11/23/1995WO1995031561A1 Process for the lysis of a culture of lactic acid bacteria by means of a lysin, and uses of the resulting lysed culture
11/22/1995EP0682689A1 Synthesis of acetoglyceride fats
11/21/1995CA2149850A1 Method for making blocks of pasta filata cheese
11/16/1995WO1995030335A1 A method of salting cheese
11/14/1995US5466479 Fat and oil replacements as human food ingredients
11/14/1995US5466477 Preparation of process cheese using liquid sodium phosphate
11/09/1995WO1995029595A1 A settable dessert
11/08/1995EP0680698A1 Process for making foamed or partially foamed food products by 2-step cooking and products obtained
11/08/1995EP0680696A1 Process for preparing a cheese product
11/08/1995EP0680262A1 Edible spray oil
11/08/1995EP0633732B1 Aqueous liquid flavor oil capsules, method of making and using in foods
11/08/1995EP0425572B1 Uses of viral enzymes
11/08/1995CN1111095A Manufacture of large blocks of pasta filata cheese
11/02/1995EP0679337A2 Cheese coating composition and method for producing protective coatings on cheese
10/1995
10/31/1995US5462755 Adding small amounts of fatty acids to culture mixture, ripening
10/24/1995CA1337384C Process for the manufacture of composite cheese
10/24/1995CA1337383C Flavor delivery system for fat free foods
10/19/1995WO1995027409A1 Integrated tomato sauce and cheese-product spread
10/18/1995EP0676924A1 Food products, nutraceuticals, and pharmaceuticals produced from selective extraction of carbonaceous materials
10/17/1995US5458909 Preparation of process food using liquid sodium phosphate
10/17/1995US5458904 Fat substitutes based on carrageenan gels, processes for producing the same and food products containing the fat substitutes
10/17/1995US5458876 Control of microbial growth with lantibiotic/lysozyme formulations
10/12/1995WO1995027004A1 Starch-based opacifying agent for foods and beverages
10/11/1995EP0675688A1 Method for controlling cookie geometry
10/11/1995EP0518995B1 A process for producing cheese
10/10/1995US5456939 Reduced calorie triglyceride mixtures
10/05/1995WO1995026141A1 Flavor enhancement in cultured diary products
10/05/1995CA2465547A1 Flavor enhancement in cultured dairy products
10/04/1995EP0674835A1 Manufacture of large blocks of pasta filata cheese
10/04/1995EP0674480A1 Crystal modifiers for diacetin fats
10/04/1995EP0633733B1 Heat-stable and fracturable spray-dried free-flowing flavor oil capsules, method of making and using in foods
10/03/1995US5455051 Process for preparing a blue cheese flavorant
09/1995
09/28/1995WO1995025432A1 Cheese-based dry flake products and snack items and processes for producing the same
09/27/1995EP0673597A1 Dry salt dispenser for pastafilata cheese
09/21/1995WO1995024835A1 Food material transfer sheet
09/19/1995US5451419 Dried food foam products
09/13/1995EP0680262A4 Edible spray oil.
09/13/1995EP0670850A1 Method for separating a polydispersed saccharide composition, resulting products and use thereof in food compositions
09/13/1995EP0670676A1 A novel antifungal composition
09/05/1995US5447731 Process and an apparatus for the preparation of cheese
08/1995
08/30/1995EP0668756A1 Inhibition of food pathogens by hop acids
08/29/1995US5445845 Cheese making process
08/29/1995US5445844 Formulated food containing a freeze concentrated liquid dairy product
08/23/1995EP0668020A1 Method and system for preparing progessed cheese
08/23/1995CA2143050A1 Method and system for processing cheese
08/19/1995CA2116522A1 High-solids curd-whey separation process
08/19/1995CA2116521A1 Buttermilk curd based cheese process
08/17/1995WO1995021534A1 Method for manufacture of fat-free natural cheese
08/16/1995EP0666715A1 Method of preparing reduced fat foods
08/15/1995US5441757 Sauces for retortable food products
08/09/1995EP0666032A1 Method for manufacture of low-fat pasta filata cheese
08/03/1995WO1995020324A1 Frozen food product with a coating of ice on the exterior and process
08/02/1995CN1105815A High moisture non-fat cheese sauce
07/1995
07/27/1995WO1995019699A1 Method for the reconstitution of downgraded or lump cheese
07/26/1995EP0664299A1 Oligosaccharides and their use as food ingredients
07/26/1995EP0664085A1 High moisture non-fat cheese sauce
07/21/1995CA2113888A1 High moisture non-fat cheese sauce
07/19/1995EP0663153A1 Acidic amylaceous fermented composition for reducing the caloric content of foodstuffs containing fats or oils
07/18/1995US5434278 Synthesis of acetoglyceride fats
07/14/1995CA2139802A1 Composition and process useful for reducing the fat caloric content of foodstuffs containing fats or oils
07/13/1995WO1995018539A1 Method for making melted cheese products, and resulting products
07/11/1995US5432265 Process for the continuous removal of products from high pressure systems
07/11/1995US5431946 Multi-flavored pasta filata cheese dairy product and process for preparing the same
07/11/1995US5431932 Process for the production of cheeses by standardizing
07/11/1995US5431931 Method for manufacture of low fat pasta filata cheese
07/11/1995CA1336245C Imitation cheeses containing enzymatically debranched starches in lieu of caseinates
07/06/1995WO1995017831A1 Coprocessed galactomannan - glucomannan
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