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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...
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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...
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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...
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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....
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6251445 |
Method for producing enzyme-modified cheese flavorings
The present invention provides a process for making an enzyme-modified cheese flavoring in which treatment of a composition containing dairy proteins that include whey proteins with a proteolytic...
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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...
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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...
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6228358 |
Method of producing fermented milk containing manganese and tea
The antioxidation food product of the present invention is produced by fermenting a food product containing bacteria having catalase activity, such as Lactobacillus plantarum, in the presence of a...
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6217917 |
Method of preparing a dairy spread
Dairy spreads, especially fresh cheese, are sensitive for heat treatments. The heat treated products are often grainy, mealy and chalky. The invention relates to a method of producing a dairy...
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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...
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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...
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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...
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6146667 |
Method for preparing dairy starter cultures
A method of making a starter culture for inoculating milk to make a cultured dairy product by: (a) introducing an inoculum having at least about 10 9 CFU/g to a growth medium having between about...
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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...
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6103277 |
Method of producing a cheese and preparing same for distribution
The disclosure relates to a method of producing and preparing for distribution a cheese from milk by concentrating the milk and thereafter fermenting, evaporating and packaging the milk concentrate...
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6068865 |
Chocolate yogurt and preparation
A chocolate yogurt containing active cultures and having a diminished acid taste compatible with chocolate and a new product form that enables the enjoyment of the product utilizing only normal...
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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.
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6033691 |
Process for manufacturing a biologically active fermented milk product and product obtained by the process
The present invention relates to a method for the preparation of a biologically active milk product. Lactobacillus Casei (ATCC 55544) and Lactobacillus Acidophilus (ATCC 55543) are simultaneously...
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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...
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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...
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5928688 |
DNA encoding phage abortive infection protein from Lactococcus lactis and method of use thereof
DNA encoding phage resistance protein which aborts infection by the phage, designated as AbiE. The DNA which is contained in a Lactococcus lactis deposited as NRRL-B-21443 and described in SEQ ID...
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5925388 |
Isolated DNA encoding enzyme for phage resistance
An isolated DNA of a Lactococcus lactis showing a SEQ ID NO:1 encoding a restriction and twp modification enzymes (R/M SEQ ID NO: 2, 3 and 4). The isolated DNA is used to transform sensitive dairy...
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5914240 |
Method and test kits for detection of bacteriophage
A method for detection, identification and/or quantification of bacteriophage of bacterial host specificity for bacterial genus, species or serotype, based upon the occurrence of release of cell...
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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...
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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...
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5895671 |
Cheese culture medium and method for preparing no fat and low fat cheese products
Disclosed is 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,...
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5895648 |
Composition for feed use comprising lyophilized live lactic bacteria
The invention relates to a composition for feed use containing a mixture of lyophilized live bacteria comprising at least two species of bacteria selected from Bifidobacterium breve,...
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5891496 |
Fat-free chopped and formed potato products and process
A process for producing a frozen fat-free chopped and formed potato product. The process entails peeling potatoes, cutting the peeled potatoes into potato pieces, and blanching the cut pieces. The...
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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...
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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.
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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...
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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...
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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...
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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....
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5759598 |
Fermented food product for animals
A fermented food product is prepared by preparing an aqueous emulsion of milk solids, particulate protein material, particulate collagenic material and water, simultaneously homogenizing and...
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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...
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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...
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5695796 |
Fermented milk product
Lactic acid bacteria of the genus Lactobacillus having the following specific properties: (1) an increased amount of acidity of lactic acid when storing a product cultured by the bacteria at 10°...
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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...
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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...
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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...
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5645877 |
Fermented food product and preparation thereof
Process for the preparation of a fermented food product for animals, in which a finely divided and emulsified mixture comprising a collagenic material, a protein material and milk is pasteurized...
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5643621 |
Flavor enhancement in cultured dairy products
Methods and compositions for flavor enhancement and development in a cultured dairy product employ identification and selection of fat fractions from sources such as milk(butter) fat for use as...
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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...
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5554397 |
Methods for producing cheese type food and aged type cheese from powdered milk as a starting material
A method of producing cheese-type food from powdered milk as a starting material, prepared by ultrafiltrating milk, adjusting the ultrafiltrated milk to pH 5.0-5.8 and by spray-drying it, which is...
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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...
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5527505 |
Process for the manufacture of fermented milk
Fermented milk with a controlled acidity increase during storage and transportation is disclosed. The fermented milk can be manufactured by inoculating raw milk with a nisin-producing lactic acid...
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5486461 |
Casein hydrolyzate and method for production of such casein hydrolyzate
The new casein hydrolyzate does not contain any unhydrolyzed casein and is characterized by a defined molecular weight distribution. The method is characterized by being performed by means of three...
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5482723 |
Lactic acid bacteria, antibacterial substance produced by the bacteria, fermented milk starter containing the bacteria, and process for producing fermented milk by using the starter
Disclosed herein are Streptococcus salivarius subsp. thermophilus and variants thereof capable of producing an antibacterial substance which is a peptide or protein or a conjugate thereof, the...
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5472718 |
Cheese product and method of preparing
Milk is curdled by adding a suitable coagulant, other additives optionally also being added, and a mesophilic starter culture is applied, after curdling, cutting the curd formed and separating...
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