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9040107 Method for making a high-protein dairy product  
A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of...
8993016 Flavor enhancer for food or drink, production method thereof, and food or drink comprising flavor enhancer  
To provide a flavor enhancer having, in a good balance, a raw milk feeling which gives a flavor of a fresh milk, a rich feeling of the raw milk, a natural feeling, and a preference property. That...
8921060 Health-beneficial preparation and production method  
The invention relates to the area of health-beneficial preparations and production methods thereof, in particular to the use of thermally pre-treated Lactobacillus preparations having specific...
8889120 Method for constructing novel bacterium belonging to the genus Bifidobacterium  
A method for producing bacteria belonging to the genus Bifidobacterium having excellent viability even under various conditions with different environmental factors, novel bacteria belonging to...
8871289 Acidic milk drink  
It is intended to provide an acidic milk drink with a favorable flavor which has an excellent quality stability and a light texture required for low calorie drinks even at a low milk solid non-fat...
8840945 Method for preparing aggregated protein particles  
The present invention has as an objective to provide protein particles which have strongly reduced surface activity, and can be used as an ingredient in foams and aerated food products while not...
8821952 Stabilized acidified milk products  
Embodiments of the present application relate to mildly acidic milk drinks and methods for preparation of mildly acidic milk drinks having a pH between about 4.7 and about 5.4. The acidic milk...
8765118 Lactococcus lactis strain with high vitamin K2 production  
The present invention relates to a novel wild-type Lactococcus lactis subsp. cremoris bacteria strain with increased vitamin K2 production and mutants and variants thereof and methods for...
8741365 Fermentation process  
The present disclosure relates in one embodiment to a method of producing a fermented food, wherein a raw food material is combined with a starter culture for fermentation, wherein at least one...
8728556 Hydrolysed protein-polysaccharide complexes  
The present invention relates to hydrolysed protein-polysaccharide complexes, and more specifically to those complexes formed by complex formation of a protein with a polysaccharide followed by...
8722119 Process for producing fermented milk  
The present invention relates to a process for producing fermented milk, including adding to a milk mix a starter in an amount of from 0.2 to 0.8% by weight with respect to the total amount of the...
8673616 Lactococcus lactis strain with high vitamin K2 production  
The present invention relates to a novel wild-type Lactococcus lactis subsp. cremoris bacteria strain with increased vitamin K2 production and mutants and variants thereof and methods for...
8658157 Selection and use of lactic acid bacteria for reducing dental caries and bacteria causing dental caries  
New strains of Lactobacillus that have been selected for their capability of improved reduction the number of Streptococcus mutans in the mouth of mammals through inhibiting activity in...
8637101 Lipases with high specificity towards short chain fatty acids and uses thereof  
The present invention relates to novel polynucleotide sequences comprising genes that encode novel lipolytic enzymes, as well as functional equivalents of the gene or the amino acid sequences with...
8623435 Low-fat and fat-free cheese with improved properties  
The present invention provides compositions and methods for preparing cheese with low fat content and with improved texture, color and baking properties. The compositions and methods of the...
8617625 Dairy composition with probiotics and anti-microbial system  
Dairy compositions are provided having a high pH, of about 4.8 to about 6.2, comprising desirable probiotic cultures as well as an anti-microbial system for inhibiting undesirable pathogenic...
8613970 Curd containing slurry compositions for making soft or firm/semi-hard ripened and unripened cheese  
Methods and systems for preparing soft or firm/semi-hard cheese are provided, as well as soft or firm/semi-hard cheese prepared by the methods. The methods typically involve the formation of a...
8609175 Method of reducing the saturated fatty acid content of milk fat  
The present invention is related to a method for reducing the saturated fatty acid content of milk fat. The milk fat is subjected to fractional crystallization to recover an olein fraction. Then...
8603554 Cheese and methods of making such cheese  
Methods of preparing cheese products are described. The methods may include the step of converting at least a portion of a protein containing starting milk into discrete curd particles, and...
8591981 Oligosaccharide mixture  
An oligosaccharide mixture derived from animal milk, food products comprising said oligosaccharide mixture and a process for producing said oligosaccharide mixture.
8580557 Casein hydrolyzate, process for producing the same and use thereof  
The present invention relates to a casein hydrolysate containing free amino acids and in vivo indigestible peptides having minimally suppressed in vivo enzymatic digestibility, and expected to...
8557313 Phage resistance  
The present invention relates to the field of dairy science. In particular, the present invention relates to methods for improving dairy starter culture quality as well as food products that can...
8557312 Methods for improving curd yield of coagulated milk products  
Disclosed are compositions and methods for enhancing the yield of coagulated milk products including cheese and other fermented milk products. Admixture of structurally expanded cellulose into...
8518463 Cream cheese products  
Technique for making a cream cheese product comprising steps of: providing a milkfat fluid comprising butterfat; pasteurizing the milkfat fluid; homogenizing the milkfat fluid; and culturing...
8518465 Acid milk beverage and process for producing the same  
An acid milk beverage that without the use of conventionally employed various thickening stabilizers, excels in product quality stability, and that realizes good flavor and calorie suppression,...
8512775 Method for preparing a dairy product  
A method for preparing a dairy product in a production line, includes a step of continuously injecting at least one sterol and/or stanol ester through the production line at a predetermined...
8486476 Yogurt-cheese compositions  
Technique for making a Low-Fat Yogurt-Cheese Composition, including: providing a composition including a milkfat fluid; combining yogurt with the composition including a milkfat fluid to form a...
8486468 Porphyrin containing lactic acid bacterial cells and use thereof  
Culturally modified lactic acid bacterial cells containing a porphyrin compound and their use in a novel method of reducing the oxygen content in a food and feed product or starting material is...
8471002 Beta-serum dairy products, neutral lipid-depleted and/or polar lipid-enriched dairy products, and processes for their production  
Processes for producing dairy products having lower levels of neutral lipids, and/or higher levels of polar lipids, by extraction using near critical carbon dioxide or dimethyl ether. These...
8449932 Growth of bifidobacteria in fermented milk products  
A method for the preparation of a fermented milk product comprising Bifidobacteria and Streptococcus thermophilus bacteria, wherein the Streptococcus thermophilus bacteria improve the growth of...
8445052 Process for producing lactose-free milk  
The invention concerns a process for producing lactose-free or substantially lactose-free milk, preferably without addition of water, and the product obtainable by the process. The process...
8414949 High-purity rebaudioside D and low-calorie yogurt containing the same  
The invention provides methods of purifying Rebaudioside D from the Stevia rebaudiana Bertoni plant extract along with Rebaudioside A. The methods are useful for producing high purity Rebaudioside...
8377445 Compositions of human lipids and methods of making and using same  
The disclosure features methods of making compositions that include a human lipid. The methods can include: obtaining whole human milk; separating the milk into a cream portion and a skim portion;...
8367128 Method for making a food or biotechnological product using redox potential regulation  
The invention concerns a method for producing a food or biotechnological product including one or more steps, said one or more steps being implemented in a medium, said one or more steps...
8349379 Cream cheese product and its method of preparation  
The invention relates to a cream cheese product obtainable by a process comprising the steps of: (a) acidifying a whey protein concentrate with a food grade acidulant or with starter bacteria to...
8318223 Method for producing modified milk  
Provided is a method whereby a dairy product having a rich and creamy texture can be obtained by reducing or removing a reaction inhibitor of a protein deamidating enzyme contained in a raw...
8298604 Yogurt-cheese compositions  
Technique for making a Low-Fat Yogurt-Cheese-Oil Composition, including: forming a milkfat-oil composition including a milkfat fluid and an oil; combining yogurt with the milkfat-oil composition...
8293304 Process for manufacturing a sweetener and use thereof  
Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie,...
8277856 Method of producing acidic lactic acid bacteria beverage  
An acidic lactic acid bacteria beverage having a favorable flavor and an improved survival rate for bifidobacteria. The acidic lactic acid bacteria beverage of the present invention includes...
8277857 Method for producing fermented milk  
The present invention provides a method for producing fermented milk, the method employing a lactic acid bacterium capable of improving proliferative properties of Bifidobacterium, and a fermented...
8273391 Method for producing cheese  
The present disclosure relates to a method for producing cheese in which the method includes the steps of: providing dairy milk, which could be a skimmed milk and cream mixture; producing a...
8273392 Fermented frozen dessert  
The present invention relates to frozen desserts which can be free of additives. It also pertains to a process for the manufacture of such frozen dessert which process includes the step of...
8247015 Yogurt-cheese products  
Techniques for making a yogurt-cheese-oil product, comprising steps of: providing a milkfat-oil fluid comprising butterfat and an oil; pasteurizing the milkfat-oil fluid to produce a cheese-oil...
8241691 Cheese and methods of making such cheese  
Methods for preparing cheese are provided that involve combining a slurry with a cheese precursor to form an admixture that is subsequently processed to form the cheese product. The slurry...
8241690 Method of making fresh cheese with enhanced microbiological safety  
Described herein is a high moisture, preserved cheese product having enhanced microbial food safety and methods of making the high moisture, preserved cheese product. Enhanced microbial food...
8236361 Method for producing fermented milk and fermented milk  
Disclosed is a method for producing fermented milk by promoting fermentation without adding any fermentation-promoting substance and novel fermented milk with a thick and smooth mouth feel and a...
8226995 Method for producing fractions of a milk composition  
The invention relates to a method for producing fractions of a milk composition by treating a milk composition with a phospholipase and separating it into at least two fractions with different fat...
8187645 Yogurt containing confectionery pieces  
Methods of preparation for cultured milk based products and products prepared thereby are provided wherein a yogurt is produced containing 0.1% to about 5% confectionery filaments. The process...
8163315 Foodstuff  
There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been...
8163317 Method  
There is provided a process for the prevention and/or reduction of Maillard reaction in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process...

Matches 1 - 50 out of 359 1 2 3 4 5 6 7 8 >