Matches 251 - 300 out of 346 < 1 2 3 4 5 6 7 >
Match Document Document Title
4205132 Lyophilization of bacteria  
Storage stable, lyophilized, acid producing bacteria, such as lactic acid bacteria, are prepared by lyophilizing the bacteria in the presence of at least 5% by weight of the bacteria of a basic...
4200661 Gelling compositions for food products  
A gelling composition used as a food gelling agent, in water or milk, and comprising a gelling mixture consisting of a first gelling agent which is a galactomannan and a second gelling agent which...
4192901 Milk-containing acid syrup  
A method for the production of a milk-containing acid syrup which has a stable dispersion of protein and which syrup is consumed by diluting with water or carbonated water for drinking is...
4191782 Method for diacetyl flavor and aroma development in creamed cottage cheese  
A biologically concentrated Streptococcus diacetylactis is used to develop in creamed cottage cheese a desirable diacetyl flavor and aroma when creamed cottage cheese is stored at refrigeration...
4187321 Method for producing foods and drinks containing bifidobacteria  
Foods and drinks containing bifidobacteria are prepared by growing in a milk medium under aerobic conditions a mixture of bifidobacteria containing a mutant strain of oxygen-resistant...
4178390 Compositions for stabilizing soft serve and hard frozen yogurt  
This invention relates to a stabilizer for soft serve and hard frozen yogurt. The stabilizer blend which consists of propylene glycol alginate, sodium alginate, guar, carrageenan and an emulsifier.
4177293 Process of manufacture of a butter spread  
This invention relates to the manufacture of butter-spread, which when compared with butter contains a substantially lower fat content, i.e. between about 19-48%, and increased protein content of...
4172899 Preparation of creamed cottage cheese with a Streptococcus diacetilactis mutant  
A novel mutant strain Streptococcus diacetilactis NRRL-B-8177 which is particularly adapted for the preparation of creamed Cottage cheese without fermentation (or prior incubation) of the creaming...
4163802 Preparation of yogurt  
A yogurt base is prepared and combined with a sweetened mix base to produce a yogurt product. The yogurt base can be shipped from the processing plant to retail outlets in a liquid, nonfrozen...
4156019 Method for obtaining combination starters for Bulgarian yoghurt  
Specific strains of the micro-organisms Lactobacillus bulgaricum and Streptococcus thermophilus are isolated, identified and purified and used for the preparation of starting materials for...
4119732 Method for rapidly producing cheese  
American cheese is made according to regular processing sequences with the addition of specific pairs of strains of Lactobacillus plantarum and Streptococcus durans bacteria and a combination of...
4115199 Preparation of culture concentrates for direct vat set cheese production  
Concentrated bacterial cultures for direct vat inoculation of milk batches are prepared by centrifugation of the fermented culture in the presence of dissolved polyphosphate. Improved cell recovery...
4110476 Preparation of liquid and frozen yogurt products  
A liquid or frozen yogurt is prepared by combining sources of fat and milk derived solids with a relatively undenatured whey protein concentrate to form a mixture having no more than 2 parts casein...
4091117 Fermented milk product containing viable bifidobacteria  
This invention relates to a method for producing fermented milk containing viable bifidobacteria by cultivating a variant of bifidobacteria in a milk medium, characterized in that the variant of...
4087559 Fermented milk containing viable bifidobacteria  
This invention relates to a method for producing fermented milk containing viable bifidobacteria by cultivating a variant of bifidobacteria in a milk medium, characterized in that the variant of...
4085228 Preparation of pizza cheese  
Low-moisture mozzarrella (pizza cheese) is prepared using a standard starter culture plus an additional culture selected from Pediococcus cerevisiae, Lactobacillus plantarum, Streptococcus...
4066794 Instant yogurt preparation  
An instant yogurt composition is prepared containing dried milk powder, a deactivated yogurt powder, a dormant yogurt culture, sugar, sodium alginate and a sequestrant such as EDTA. The composition...
4066792 Method of producing soybean milk yoghurt  
An improved soybean milk yoghurt is prepared by first extracting a milk from soybeans. The milk is mixed with milk whey solids and sucrose and then sterilized. The hot milk is mixed with a dilute...
4058630 Manufacture of white cheese or yogurt  
White cheese or yogurt is made by coagulating a coagulatable milk composition to form curd and serum in one chamber of a container having two intercommunicating chambers, and changing the...
4053642 Starter culture production  
Bacteria cultures for use as an inoculant in the preparation of starters and fermented milk products are produced by culturing a milk sugar fermenting bacteria on a culture medium containing whey,...
4034115 Multi-curdled milk product and the process for the preparation thereof  
This invention relates to a milk product produced by a process that breaks down the disaccharide sugar present in milk more effectively by an unhindered multi-curdling process while enriching the...
4022914 Preparation of yogurt  
A self-timing yogurt maker is used in combination with a container holding a mixture of milk and yogurt starter culture at an initial temperature between 120° and 145° F. The yogurt maker...
4020185 Starter culture media containing whey  
Starter cultures for cheese production are prepared using culture media containing on a 100 parts dry basis 0.1 to 30 parts of a nitrogen source, 1-30 parts of a nitrogen source, 1-30 parts of a...
4016295 Proteinaceous food product  
A novel, protein-rich food product, especially suitable for domestic animals, is made by subjecting protein material such as meats or fish to acid-producing fermentation, and preferably also to...
4003490 Process and apparatus for the manufacture of white cheese or yoghurt  
This invention relates to the manufacture of white cheese or yoghurt. In accordance with the invention, a coagulatable milk composition is coagulated in one chamber of a container having two...
4001437 Process for making and flavorants from milk products and compositions containing same  
Process for making flavorants by heating a liquid product obtained from milk products by enzymatic proteolysis and/or lactic acid fermentation.
3998700 Culture medium and method of preparing bulk starters for Italian cheese manufacture  
Bulk starters having optimized ratios of coccus (Streptococcus thermophilus) to rod (lactobacilli) bacteria are prepared in a whey-based culture medium characterized by defined proportions of...
3985901 Preparation of acidophil milk in powder form  
Powdered acidophil fermented milk products that can be readily reconstituted are prepared by spray drying milk which has been fermented with acidophil bacteria to produce a powdered product,...
3984575 Bacterial compositions for changing the digestive system bacteria in animals  
The method of orally feeding animals including humans Lactobacillus lactis NRRL B-5628 to restrict the growth of other digestive system (such as mouth, crop and/or stomach) bacteria is described....
3981773 Process for the preparation of galactose and beverages based on galactose from solutions containing lactose  
A process for the preparation of galactose which comprises (1) the cultivation of a mutant, non-pathogenic protoprophic yeast or bacteria possessing β-galactosidase activity and a gal - character...
3975545 Stabilizing agents for frozen lactic acid producing bacteria compositions  
Frozen compositions of lactic acid producing bacteria which incorporate an alkali metal salt of glycerophosphoric acid are described. These salts reduce damage to the bacteria upon freezing and...
3975239 Method of and incubator for preparing bacterial cultures  
A method of and incubator for preparing bacterial cultures, especially bacterial cultures for producing fermented milk products such as yogurt by inoculation and heat treatment of a nutrient...
3969534 Shelf-stable low-fat biologically fermented dairy product  
Shelf-stable low-fat cultured dairy products, prepared through fermentation, have essentially natural characteristics in plain and flavored varieties, which characteristics are retained over an...
3968256 Preparation of cottage cheese  
Flavor and shelf life of cottage cheese are improved by adding to cottage cheese or a creaming mixture for creaming cottage cheese a concentrated cell preparation of Streptococcus diacetilactis to...
3963836 Preparation of yogurt and quark  
Yogurt and quark are prepared by a process wherein milk prior to culturing and coagulating is subjected to ultrafiltration to concentrate and to remove mineral salts with or without lactose...
3962464 Process for preparing a butter-like dairy product  
A process for preparing a butter-like dairy product, which comprises the steps of pasteurising a cream containing not more than 40% by weight of fat, centrifuging the pasteurised cream and...
3961078 Soluble waste conversion process and pasteurized proteinaceous products  
A process for treating soluble biodegradable organic waste material which comprises: A. preparing a reaction mixture of soluble biodegradable organic waste material and a thermophilic aerobic...
3950544 Preparation of yogurt from soybean meal  
A non-Dairy yogurt is prepared by leaching soybean meal with an aqueous solution having a pH of 4 to 5 to remove sugars without removing protein, leaching a resultant residual sugar-free cake with...
3932680 Production of sterile yoghurt  
Sterile yoghurt is produced by a process wherein milk is pasteurized, homogenized and concentrated 10% by weight, sugar is added, the milk is cooled and acidulated by lactic acid producing bacteria...
3932671 Process for producing protein hydrolyzate  
A protein hydrolyzate having a high free amino acid content and an excellent flavor can be obtained when salt-resistant lactic acid bacteria are additionally used in the absence or presence of at...
3930028 Process for the microbiological purification of dairy effluents  
The invention relates to a process for the microbiological purification of dairy effluents. The process comprises directly fermenting milk serum in particular with proteolytic bacterial strains of...
3924007 Continuous preparation of fermented milk products  
Yogurt and other fermented milk products are prepared in a continuous process in which a continuous stream of milk is added to a fermenting mixture of milk and a starter in a prefermenting tank....
3911140 Preparation of concentrated starter cultures  
Concentrated starter cultures are prepared directly without centrifugation by propagating starter microorganisms in a fermenter wherein a dialysis membrane separates a culture medium containing the...
3900572 Nutrient composition for plants and animals  
A nutrient composition for plants and animals which comprises in combination a cultured milk whey product innoculated with Lactobacillus which has been fermented in the presence of cobalt ions and...
3899594 Food preservation  
The storage life of food is extended and food which should be discarded is detected by adding to food a preservative composition containing an inoculum of Pediococcus cerevisiae or Lactobacillus...
RE28488 Milk fermenting product  
A method of producing a mixed bacterial concentrate which comprises separately incubating in separate culture media two or three types of bacteria, the first type being selected from the group...
3886288 Cheese manufacture using highly active proteolytic enzymes  
An improved method for preparing a high quality cheese curd utilizing highly active proteolytic enzymes which produce an unstable coagulum if used in conventional methods of cheese making. The...
3876808 Preparation of a balanced mixed viable bacterial culture  
A dry mixed culture containing Lactobacillus bulgaricus and Streptococcus thermophilus in the ratio of 40:60 to 60:40 percent is produced by using for cultivation a skimmilk substrate containing...
3852158 CULTURE MEDIA FOR STARTER PRODUCTION  
Starter cultures are produced using a culture medium containing undecalcified sweet whey, undecalcified nonfat dry milk, a nitrogen source and a citrate source. The medium provides the advantages...
3635734 MANUFACTURE OF BLUE-VEINED CHEESE  
A method for producing blue-veined cheese wherein a suitable culture of a gas producing micro-organism is selected and is grown in a suitable media. The culture is then concentrated and added to...
Matches 251 - 300 out of 346 < 1 2 3 4 5 6 7 >