Matches 101 - 150 out of 326 < 1 2 3 4 5 6 7 >
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5942264 Ice cream containing a lactose enzyme composition and method  
An enzyme--ice cream composition in which a sterilized acid-sensitive lactase enzyme hydrolyzes lactose after the ice cream is frozen to a temperature less than twenty degrees Fahrenheit.
5932259 Bone reinforcing agent and foods and drinks product containing the same  
A bone reinforcing agent comprising a basic protein fraction or a basic peptide fraction derived from milk as an effective component is described. The basic protein fraction is obtained by passing...
5912040 Process of making a dairy permeate-based beverage  
Dairy permeate, the liquid component of milk or whey which remains after filtration recovery of proteins, is rich in vitamins and minerals. The permeate is collected, immediately processed to...
5910329 Process for producing frozen yogurt mix using S. thermophilus starter culture  
A process utilizing a yogurt starter culture medium of milk solids, yeast, phosphate and a minor but substantial amount of a flavor neutral, enzymatically treated lactalbumin which improves shelf...
5907031 Milk whey protein-containing powder and process food obtained by using the same  
A process is described in which a solution of milk whey protein is reacted with a transglutaminase, heated, and then dried. The resulting milk whey protein composition, and food products containing...
5895681 Method of preserving tea containing beverages  
An aqueous based tea solids containing beverage is disclosed which also contains a sufficient amount of Natamycin in combination with reduced levels of selected chemical preservatives to prevent...
5882703 Product containing Mortierella sect. schmuckeri lipids  
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...
5869444 Osmotic agents for peritoneal dialysis  
This invention relates to a peritoneal dialysis solution which comprises as an osmotically active agent an osmotically effective amount of a mixture of peptides, the mixture consisting...
5866385 Lactic acid bacterial suppressor mutants and their use as selective markers and as means of containment in lactic acid bacteria  
Methods of isolating nonsense suppressor-encoding lactic acid bacteria, cultures and compositions of lactic acid bacteria and plasmids comprising a gene coding for a nonsense suppressor, and a...
5866180 Method for production of an acidified edible gel on milk basis  
The method for production of an acidified edible gel on milk basis comprises addition of transglutaminase to milk, followed by a heat treatment. Hereby a functionally and/or organoleptically...
5863573 Process for producing cheese  
A process for producing cheese, in which an enzyme preparation comprising a specific protease is added to cheese milk in the course of the process.
5834043 Lactobacillus sake like strains, production and use of their exopolysaccharides  
New Lactobacillus sake like strains are provided obtainable from meat products, which strains are capable of producing an exopolysaccharide having shear-thinning properties, even at low...
5827552 Production of fermented food products  
This invention discloses novel methods of making fermented food products such as yogurt. It also discloses novel Lactobacillus bulgaricus organisms for making fermented food products which are...
5820903 Calcium fortified yogurt and methods of preparation  
Nutritionally improved yogurt products are provided that include a calcium phosphate salt of reduced particle size. The calcium fortification provides yogurts containing a total calcium content of...
5786167 Method and culture medium for identification of salmonellae  
The invention comprises a culture medium and method for distinguishing bacteria of Salmonella species from other gram-negative bacteria, especially those belonging to the family Enterobacteriaceae....
5773062 Tea beverage preservation and method of making  
An aqueous based tea solids containing beverage and a method for its preparation is disclosed. The beverage contains sufficient Natamycin to prevent the outgrowth of yeast and/or mold.
5766657 Melt-controlled cheese and process of making  
A method of making melt-controlled cheese and a melt-controlled cheese are described. The method includes mixing a curd produced by adding acid to hot milk and a curd product by rennet coagulation....
5744179 Low-phosphorus whey protein, manufacturing method thereof, low-phosphorus purified whey hydrolysate and manufacturing method thereof  
A whey protein having a phosphorus content reduced to below 0.15 mg per gram of protein, a manufacturing method thereof, a low-phosphorus hydrolysate highly purified having a low phosphorus...
5741494 Immunopotentiative and infection-protective agent containing bacillus and egg white  
Synergistic compositions of egg white and Bacillus subtilis, Bacillus celleus, Lactobacillus lactis, Lactobacillus casei, Bifidobacterium bifidum or Clostridium and optionally also containing...
5711977 Bifidobacteria strains with acid, bile salt and oxygen tolerance and their culture method  
The present invention relates to bidifobacteria strains having tolerance in the gastrointestinal environments and to a method for culturing the same. The strains of the invention are...
5707668 Process of preparing a spread  
The present invention relates to a process of preparing a spread and the use of an enzyme in the production of a spread. The process of preparing a spread includes the following steps: a) the...
5702738 Surface-ripened cheese product  
The invention provides a surface-ripened cheese product prepared from a natural cheese base, and having extended shelf life; the natural cheese base is preferably selected from English types, eyed...
5693349 Method for making a sweetened natural cheese  
A cheese which is natural, resists melting, includes a pH of between about 5.9 and about 6.35, is made in the absence of and includes no cheese culture, is packaged in block form and is sliceable...
5690975 Methods for producing calcium enriched fermented milk and fermented milk drink  
The present invention relates to a method for producing calcium enriched fermented milk or fermented milk drink, where blockwise-type HM pectin, calcium individually together with syrup is added...
5676984 Fat free cream cheese product and process for preparation thereof  
A process and apparatus are provided for preparing a fat free cream cheese product which approximates the flavor and consistency of traditional full fat cream cheese. According to the process of...
5656309 Methods for producing a stable fat suspension feed supplement  
There is disclosed a stable animal feed supplement suspension which is prepared by forming a stable liquid gel in concentrated food industry by-products such as by-products of the dairy industry,...
5654020 Method using Lactobacillus AS-1 for inhibiting food spoilage  
A novel strain, Lactobacillus sp. AS-1 (ATCC No. 55326) for use in inhibiting bacteria in foods, particularly at refrigeration temperatures. Lactobacillus sp. AS-1 (ATCC No. 55326) is particularly...
5643622 Methods for producing a solid feed supplement  
There is disclosed a solid animal feed supplement which is prepared in concentrated food industry by-products such as by-products of the dairy industry, such as whey permeates, delactosed whey, and...
5635228 Method of producing a cheese and preparing it for distribution  
Method of preparing cheese for distribution through first concentrating milk through separation of the whey and then adding additives necessary for cheese production, e.g. rennet, and packaging in...
5629037 Process for making cheeses from enzyme curds  
A steady flow process converts a fluid proteinaceous mix to a cuttable interstage enzymatic curd and thereafter converts the enzymatic curd to a desired end cheese product. The process includes the...
5624684 Enzyme systems  
Enzyme products are disclosed. The enzyme products include an enzyme-bearing matrix formed by subjecting a feedstock containing enzyme(s) and carrier materials to conditions which alter the...
5612073 Low fat cheese curd products  
A low fat cheese curd product including an unripened cheese curd in contact with whey solution which has calcium dissolved therein, said curd having a fat content of about 0.1-3% by weight, a pH of...
5589349 Method for enzymatic analysis and reagant therefor  
A method of enzymatic analysis utilizing a color-development signal amplification system associated with enzymatic cycling of NAD-NADH interconversion in the presence of dehydrogenase and its...
5573801 Surface treatment of foodstuffs with antimicrobial compositions  
An antimicrobial composition comprising a Streptococcus-derived or Pediococcus-derived bacteriocin or synthetic equivalent antibacterial agent in combination with a chelating agent. Such...
5565226 Immobilized enzyme for removal of residual cyclodextrin  
The immobilized enzyme for removal of residual cyclodextrins is either a combination of an alpha-amylase and a CGTase which has been immobilized or a fungal alpha-amylase which has been...
5549916 Process for preparing low fat cheese products  
A low fat cheese product is prepared by mixing liquid milk with a lactic acid producer to prepare a cheese formulation solution. A clotting enzyme, e.g. rennet, is added to the solution, and the...
5547691 Method of producing cheese and product thereof  
A method of cheese production using ultrafiltrated, concentrated milk, to which is optionally added a further retentate made from ultrafiltrated milk which has been acidified with at least one...
5538743 Complete animal food for cats and dogs  
A complete food for dogs and cats contains dairy substances in a significant amount and meat or meat byproducts as well as meat substitutes. The milk solids derive from hydrolyzed fermented milk.
5470593 Process for the manufacture of a fat free cream cheese product  
A process and apparatus are provided for preparing a low fat or fat free cream cheese which approximates the flavor and consistency of traditional full fat cream cheese. According to the process of...
5466472 Process for the production of a cultured milk beverage  
A cultured milk beverage contains at least 3×10 8 cells/ml of at least one type of lactic acid bacterium selected from the group consisting of Lactobacillus casei, Lactobacillus acidophilus,...
5453286 Method for converting milk into fermented milk  
A method of convening pasteurized milk into a fermented milk comprises high-temperature heat treatment of the pasteurized milk, followed by carbonation of the heat-treated milk with CO 2 gas, then...
5449523 Process for the manufacture of a calcium fortified yogurt with improved heat stability  
The present invention relates to a process for preparing a calcium-fortified yogurt whereby the calcium source can be added to the yogurt milk base prior to pasteurization without undesirable...
5445835 Method of producing a yogurt product containing bacteriocin PA-1  
A method for producing a yogurt product containing a bacteriocin is described. In the preferred method, a milk based medium is cultured with Pediococcus acidilactici to produce the bacteriocin, the...
5431931 Method for manufacture of low fat pasta filata cheese  
A method for manufacture of pasta filata cheese from skim milk or fat reduced milk having less than about 2% fat. A culture is added to skim milk and the skim milk is fermented to provide a...
5431946 Multi-flavored pasta filata cheese dairy product and process for preparing the same  
A process of making pasta filata cheese in which a ripened curd is combined with chopped ingredients and stretched (filatura) in a "filatura" liquid which can be mainly water at 60°-95° C., after...
5409718 Method for the preparation of a fermented milk product  
The invention relates to a method for the preparation of a fermented milk product, such as yoghurt, wherein milk is incubated with a thermophilic Lactobacillus, followed by destroying of the...
5395631 Method for preparing a cheese product  
A cheese product having a low level of saturated fat and cholesterol, a high level of polyunsaturated fat and good organoleptic properties is prepared by adding a fat-based cream to skim,...
5393538 Preparation of crumb-flavored milk chocolate  
A crumb-flavored milk composition is prepared by incorporating free fatty acids selected from the group consisting of oleic acid, linoleic acid and α-linolenic acid, or by incorporating a...
5385743 Yoghurt flavor and process for the manufacturing of a yoghurt flavor  
A process for the preparation of a yoghurt flavor, comprising the fermentation of a whey medium comprising water and whey solids, with a conventional bacterial yoghurt starter culture.
5384137 Process for draining curd  
For preparing a string cheese, curd grains are introduced into a conveyor compartment suitable for statically containing and statically draining the grains while transporting the grains for a time...
Matches 101 - 150 out of 326 < 1 2 3 4 5 6 7 >