Matches 51 - 100 out of 326 < 1 2 3 4 5 6 7 >
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6551636 Modification of foaming properties of proteins  
The present invention provides methods for modifying whey protein preparations to improve their foaming and other functional properties utilizing limited proteolytic hydrolysis. The invention also...
6548089 Dairy starter culture delivery system and use hereof  
A delivery system for introduction of a starter culture directly into a dairy process line, comprising a sealed enclosure having outlet means for connecting the enclosure to the process line, the...
6541049 Method for production of arachidonic acid  
The present invention relates to a process for producing arachidonic acid. In one embodiment, Mortierella sect. schmuckeri microorganisms are cultured in fermentation medium, preferably...
6537600 Multiple-stage energy-efficient produce processing system  
Mobile systems for cleaning and drying produce in order to extend shelf life, are described. Produce cleaning systems ( 20 ) are provided that employ plural forms of energy in an ionic liquid-based...
6534100 Methods for treating cholesterol-containing foodstuffs using live ciliates  
The present invention provides methods for changing the composition of a cholesterol-containing foodstuff. The methods comprise the step of culturing a member of the family Tetrahymenidae in a...
6511685 Dietary supplement derived from fermented milks for the prevention of osteoporosis  
A process is described for manufacturing dietary supplements (food integrators) by means of a natural fermentation, including the following steps: a) preparation of a “mix” at a 18° Centigrade...
6506426 Method for preparing a cheese product  
A method for preparing a no fat or low fat cheese product from a culture medium prepared by combining from about 50 to about 94 wt. % whole milk, from about 0 to about 45 wt. % water, and from...
6488970 Pet food supplement  
An animal food product useful as food supplement for pets such as dogs or cats, comprising a carrier and at least one food additive selected from vitamins, provitamins, minerals and trace elements,...
6475538 Process for mozzarella cheese  
The present invention is directed to an improved process of producing natural mozzarella cheese. The process starts with a liquid dairy substrate that is cultured and coagulated. The resulting curd...
6447823 Liquid yogurt with encapsulated lactic acid bacteria and method for producing the same  
Yogurt containing encapsulated lactic acid bacteria wherein the lactic acid bacteria 1 is encapsulated within acid resistant and intestine-soluble capsules, and wherein the specific gravity of...
6428829 Streptococcus thermophilus strain, fermentation process using such strain and product obtained  
The present invention encompasses a Streptococcus thermophilus strain that has been deposited at the Collection Nationale de Cultures de Microorganismes (CNCM) under No. I-it 1477 and mutants...
6419974 Dairy products and method of preparation  
Refrigerated cultured dairy products such as yogurt having enhanced anti-mold stability are prepared by including minute quantities of a cultured dairy ingredient having been cultured with a...
6416796 Whey protein digestion products in cheese  
The invention provides a dairy composition containing a complex of a casein-complexing whey protein digestion product and casein micelles, and methods for their preparation. Also provided are the...
6403127 Method for producing noodles  
A method for producing elastic and glutinous noodles is provided that includes adding transglutaminase and either gliadin or glutenin to cereal. The noodles keep their original elasticity and...
6403134 Premium quality intermediate moisture vegetables and method of making  
Premium quality intermediate moisture vegetables and methods for preparing such vegetables are provided. The premium quality intermediate moisture vegetables are prepared by (a) infusing vegetables...
6399122 Yogurt production process  
The present invention relates to a process for decreasing the time required for production of yogurt without compromise of product quality. More particularly, the invention relates to a process for...
6391351 Methods for treating foodstuffs using cell free extracts from ciliates  
The present invention provides methods for: (a) concentrating cholesterol-desaturase activity in a cell free extract, wherein the cell free extract can be a homogenate fraction, a microsomal...
6365205 Process of making a dairy product  
A water continuous dairy product is provided that is suitable for cold and hot use and that is stable when incorporated in hot or sour food dishes. It has a dry matter content of 25-40%, a fat...
6297042 Cheese making with bacteriophage resistant bacteria  
A method is provided for reducing or preventing bacteriophage attack on bacteria used in a cheese making process. The method includes (a) treating a blocker peptide precursor with a protease enzyme...
6258391 Application of high pressure carbon dioxide for accelerated manufacture of hard cheese  
In the manufacture of hard cheese, cheese milk is treated with high pressure CO 2 to accelerate the precipitation of casein and thereby promote the rapid formation of curd. Curd can be produced by...
6258389 Method for preparing cultured milk  
A method for preparing a no fat or low fat cheese product from a culture medium prepared by combining from about 50 to about 94 wt. % whole milk, from about 0 to about 45 wt. % water, and from...
RE37264 Pasta filata-simulative cheese product and method of making  
A method of manufacturing cheese which is simulative of pasta filata cheeses, but which does not require a mixing and/or molding step, and the cheese product produced by the method, are disclosed....
6245365 Food products containing Mortierella sect. schmuckeri  
The present invention relates to a process for producing arachidonic acid. In one embodiment, Mortierella sect. schmuckeri microorganisms are cultured in fermentation medium, preferably containing...
6242017 Stabilization of cooked meat compositions stabilized by nisin-containing whey and method of making  
The present invention provides a stabilized meat product of cooked meat comprising cooked meat and nisin-containing whey. The nisin-containing whey is prepared by a inoculating a pasteurized dairy...
6235320 Colored multi-layered yogurt and methods of preparation  
Disclosed are yogurt products having a plurality of layers, portions or regions, each having a discrete color and containing comprising a stirred style yogurt. The layers are in direct physical...
6224915 Production of bioproteins for zootechnical use from whey and waste of dairy industries  
The aim of the present invention is to obtain bioproteins derived from whey and/or wheyey residues and waste of the dairy industry. The obtainment of these bioproteins therefore entails the...
6224914 Process for incorporating whey proteins into cheese using transglutaminase  
The present invention provides a cheese curd containing a substantial proportion of whey protein products and curded proteins originating from a dairy liquid containing casein, as well as a process...
6210719 Yogurt flavor composition  
Flavor composition suitable for imparting a yogurt flavor to a food product and obtained by fermentation, characterised by a flavor so concentrated that the composition should be diluted at least 2...
6174550 Antifreeze polypeptide-expressing microorganisms useful in fermentation and frozen storage of foods  
Methods and compositions for preparation of frozen fermented food products using antifreeze polypeptide-expressing microorganisms are provided. In particular the invention provides for use of fish...
6171621 Method for manufacturing a food based on a protein hydrolysate  
A liquid food based on a protein hydrolysate and a method for manufacturing the liquid food. The food is manufactured by preparing a solution of a starting material containing proteins, adjusting...
6168810 Method and culture for producing cheese and other dairy products  
The present invention relates to a method for preparing cheese and other dairy products and more specifically to methods for preparing cheese and other dairy products from secondary milk products...
6162472 Nutritional formula for premature infants and method of making  
A milk based formula for premature infants has been discovered. The formula has a reduced lactose content, preferably less than 20%. Premature and low birth-weight infants fed the infant formula...
6156362 Natamycin and chemical preservatives in foods and method of making  
A foodstuff is disclosed which also contains a sufficient amount of Natamycin in combination with reduced levels of selected chemical preservatives to prevent the outgrowth of yeast, mold and/or...
6156353 Strains of lactobacillus helveticus for forming exclusively L(+) lactic acid in milk  
Strains of L. helveticus which form exclusively L(+) lactic acid in milk, particularly deposited strains CNCM I-1154, CNCM I-1155 and CNCM I-1156. The strains are employed to prepare an acidified...
6143334 Pasta filata method for manufacturing Swiss-type cheeses  
An pasta filata method of making cheeses that is capable of producing traditional hard and semi-hard cheeses of the Swiss and Baby Swiss varieties is described. Pursuant to the method, cheese milk...
6139882 Method of producing iron-whey-proteolysate complex  
A carbonate- and/or bicarbonate-iron-whey-proteolysate complex includes 1 to 1,000 atoms of iron and one or more molecules of carbonate and/or bicarbonate per one molecule of whey-protein as...
6127142 Microbially derived enzymes having enhanced milk clotting activity and method of producing same  
A method of producing a milk clotting enzyme including the steps of (a) fermenting a strain of Rhizomucor miehei or Aspergillus oryzae to form a fermentation product having a glycoslated Rhizomucor...
6093424 Process for making cheese using transglutaminase and a non-rennet protease  
The present invention provides a cheese curd that contains protein products originating from a dairy liquid containing casein and whey protein. In order to obtain the cheese curd, the dairy liquid...
6090417 Nutritional fortification of natural cheese and method of making  
The present invention provides a method of making flavorful, organoleptically pleasing natural cheese containing a nutritional supplement. In important embodiments of the method the nutritional...
6086926 Manufacture of pasta filata cheeses  
6063427 Method for producing a hypoallergenic wheat flour  
The present invention provides a method for producing a hypoallergenic wheat flour, which comprises mixing water or aqueous ethanol solution to wheat flour, and then mixing a protease having a high...
6054151 Cheese flavor  
A process for the preparation of a Parmesan or cheese flavor which comprises ripening cheese curds with a protease, lipase and Lactobacillus helveticus and/or Lactococcus lactis.
6042851 Process for producing packed tofu  
A process for producing packed tofu includes the steps of mixing soybean milk that has been heat-sterilized and cooled with (A) 0.01 to 0.3% by weight by volume of at least one coagulant selected...
6036983 Method of obtaining protein hydrolysates  
The present invention relates to a method of obtaining protein hydrolysates useful as flavoring agents. More specifically, the invention provides a method of obtaining from a proteinaceous sustrate...
6022568 Ice cream with coating containing lactic acid bacteria  
Use of lactic acid bacteria in the preparation of a cream intended to coat all or part of an ice cream. The ice cream is an expanded and chilled cream, coated over all or part of its external...
5968568 Enzyme preparation for use in the binding of food materials and process for producing bound food  
An composition containing transglutaminase and collagen. The composition can be used to prepare bound food, preferably without the use of allergy-causing casein proteins.
5962046 Continuous fermentation process  
Process for the continuous preparation of a fermented milk in which (1) a milk fermented by lactic acid bacteria is prepared in a first device, the fermented milk being subjected to stirring and pH...
5952021 Stabilized biologically active compounds contained in coated microgranules which can be suspended in alimentary fluids  
A method to protect biactive compounds and microorganisms from inactivation in the gastric tract as well as in foods. The method involves preparation and coating of a multiplicity of microgranules...
5952022 Highly flavored cheese product and method for producing  
The present invention is directed to a process for producing a highly flavored cheese product in a short period of time. In the method, a mixture of cream, whole milk and non-fat dry milk is...
5952207 Process of producing whey produced as a by-product of cheese manufacture  
A process of treating whey produced as a by-product of cheese manufacture is disclosed. The process eliminates the contaminating effects of proteins including albumin and globulins within the whey....
Matches 51 - 100 out of 326 < 1 2 3 4 5 6 7 >