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8158172 |
Fermented food products containing probiotics strains, and method for preparing same
The use of at least one sulphur-containing amino acid, at a total concentration of about 5 to 75 mg/ml, in particular of about 5 to about 50 mg/l, in particular of about 5 to about 30 mg/l, in...
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8007843 |
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...
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7993903 |
Cholesterol absorption inhibitor
To provide a bacterium belonging to the genus Bifidobacterium which is excellent in a survival ability in the gastrointestinal tract, has an effect of inhibiting the cholesterol absorption in the...
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7959912 |
Probiotic bifidobacterial species
A probiotic composition comprising a Bifidobacterium strain which has DNA sequence homology of greater than 40% to Bifidobacterium GC56, wherein Bifidobacterium GC56 was deposited at the Collection...
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7932078 |
Direct inoculation method using frozen concentrated cultures and associated device
A device for the continuous dosage of frozen starter cultures into a liquid fermentation medium is provided. The device comprises a fermentation unit and a container for the thawing of the starter...
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7927638 |
Fermented milk drinks and foods and process for producing the same
Fermented milk drinks and foods containing fermented milk components obtained by fermentation with lactic acid bacteria together with a growth promoter for lactic acid bacteria selected from among...
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7892585 |
Method of preventing bacteriophage infection of bacterial cultures
Method of preventing bacteriophage infection of bacterial cultures comprising modified strains, wherein the cultures are completely resistant to bacteriophage attack and have retained their...
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7879363 |
Method for increasing lactose tolerance in mammals exhibiting lactose intolerance
The method for increasing lactose tolerance in subjects exhibiting lactose intolerance symptoms implements a protocol where the subjects ingest a gradually increasing amount of lactose containing...
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7794763 |
Bacterium of the genus bifidobacterium and fermented foods using the same
The present invention provides a bacterium belonging to the genus Bifidobacterium, which can exhibit a high viability in the storage under agitation and can produce a fermented food containing a...
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7776370 |
Heat-stable flavoring components and cheese flavoring systems incorporating them
Heat-stable flavor components, which can be used in cheese flavoring systems to prepare food products, including cheeses, having desired flavor profiles. The flavoring components are obtained by...
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7763294 |
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...
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7754252 |
Ginseng fermented by lactic acid bacterium, yoghurt containing the same, and lactic acid bacteria used in the preparation thereof
This invention relates to lactic fermenting products of ginseng obtained by fermentation of ginseng using lactic acid bacteria, yoghurt containing said lactic fermenting products of ginseng, and...
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7745759 |
Apparatus for brewing beverages
An electrically heated water kettle comprises a vessel for holding a liquid for extraction of tea, coffee or other food material. The vessel includes a partially open immersible container sized to...
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7732184 |
Liquid starter cultures having an improved storage stability and use thereof
Liquid microbial starter culture that retains its initial metabolic activity during storage for extended periods of time. Such liquid starter cultures are useful in the manufacturing of food and...
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7674489 |
Fresh cheese products containing biogenerated flavor components and methods for producing
The invention provides for the manufacture of cheese products enhanced with a natural, biogenerated flavoring system. The natural flavoring system described herein may be used with various types of...
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7618669 |
Low-lactose partially hydrolyzed infant formula
The present invention relates to a low-lactose, partially hydrolyzed infant formula. The carbohydrate component of the infant formula comprises between 0% and 60% lactose and the protein component...
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7597904 |
Metalloproteinase inhibitory agent
The present invention relates to an active agent, in particular a metalloproteinase inhibitory agent of casein-derived peptides obtained by hydrolysis of casein by a food grade bacteria. The...
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7396552 |
Stable acidic milk drinks, process for producing the same, and additive for acidic milk drinks to be used therein
Stable acidic milk drinks characterized by composed of an acidic milk drink base together with collagen peptides obtained by hydrolyzing collagen and stabilizers. Thus, it becomes possible to add a...
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7291355 |
Ferment activator based on lactic acid bacteria and method for preparing a dairy product using same
The invention concerns a ferment activator based on lactic acid bacteria, characterised in that it comprises at least: a nitrogenous substance, a buffer system capable of maintaining the activity...
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7235271 |
Cheese-like dairy products and process for producing the same
The present invention relates to a method of producing a cheese-like dairy product, characterized by adding at least 10 wt %, relative to the starting material milk, of water containing...
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7195791 |
Method for production of archidonic 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 containing...
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7186427 |
Method for producing a fermented dairy product
The present invention relates to a method for producing a fermented dairy product including the use of an oxidase for the conversion of lactose to lactobionic acid. Moreover, it refers to a method...
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7172777 |
Powder for preparation of a probiotic yogurt food
The invention relates to a powder for preparation of a probiotic yogurt food. The powder contains probiotic cultures with a prespecified proportion of living probiotic lactic-acid bacteria and a...
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7169911 |
AbiZ phage resistance gene
A first aspect of the present invention is an isolated nucleic acid encoding a phage abortive defense protein, the isolated nucleic acid selected from the group consisting of: (a) isolated nucleic...
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7115291 |
Fermented milk drinks and foods and process for producing the same
Fermented milk drinks and foods containing fermented milk components obtained by fermentation with lactic acid bacteria together with a growth promoter for lactic acid bacteria selected from among...
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7108875 |
Composition and method for preparing basic quark and further processing of the basic quark
The invention relates to a composition and a method for preparing a basic quark, originating from “sweet” buttermilk, with a pH of 6.6 or higher, obtained from the preparation of butter ori...
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7083815 |
Process for making yogurt cream cheese, and the resulting products
A process for making a yogurt cream cheese product comprising steps of: providing a milkfat fluid having an initial butterfat content level; pasteurizing the milkfat fluid to yield a cream cheese...
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7037538 |
Preparation of yogurt containing confectionery pieces and product thereof
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...
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7033628 |
Method of preparing a food product
A method for preparing a milk-based composition comprising a homopolysaccharide is provided whereby a mixture comprising milk and fermentable sugar is fermented with a homopolysaccharide-producing...
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7029702 |
Method for increasing lactose tolerance in mammals exhibiting lactose intolerance
The method for increasing lactose tolerance in subjects exhibiting lactose intolerance symptoms implements a protocol where the subjects ingest a gradually increasing amount of lactose containing...
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7018664 |
Method and apparatus for preparing a dairy product
A novel method and apparatus are disclosed for the manufacturing of dairy products. Also dairy products prepared by means of the disclosed method are comprised by the invention. The novel method...
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6972282 |
Process for producing a product containing antihypertensive tripeptides
The invention relates to a process for preparing a product containing antihypertensive peptides by fermenting a casein-containing starting material with lactic acid bacteria. The invention also...
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6962721 |
Use of strains of Streptococcus thermophilus which are incapable of hydrolyzing urea in dairy products
The invention relates to the use of at least one strain of Streptococcus thermophilus which is incapable of hydrolyzing urea in the manufacture of cheese or fermented dairy products such as yogurts...
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6955828 |
Cheese ripening process
Methods for accelerated cheese ripening using a biological agent, in particular microorganisms, wherein the biological agent has been treated with a surface active agent, (e.g. a detergent or...
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6905717 |
Edible emulsion comprising live micro-organisms and dressings or side sauces comprising said edible emulsion
Dressing of W/O/W type containing bifidus m.o. in the internal waterphase. The m.o. can be present for taste reasons, but also for nutritional reasons. The emulsions are characterized in that the...
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6905716 |
Propionic acid based preservative agent for animal and vegetable products
The present invention relates to a preservative agent based on propionic acid, suitable for animal and vegetable products, and to the preparation and use of the same. The preservative agent is...
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6890529 |
Lactobacillus helveticus producing antihypertensive di- and tripeptides
The invention relates to a new strain, Lactobacillus helveticus LBK-16 H, DSM 13137, and a bacterial preparation containing the same. The new strain Lactobacillus helveticus LBK-16 H has...
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6875601 |
Mutant Lactobacillus bulgaricus strains free from β-galactoside activity
The invention concerns mutant L. bulgaricus strains bearing a nonsense mutation, in at least one of the sequences coding for the lactose operon, and free from β-galactosidase activity, and lactic ...
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6872411 |
Process for the manufacture of probiotic cheese
A process for the manufacture of a probiotic cheese, such as Cheddar cheese, comprises adding a 0.0-5.5% inoculum of a strain of Lactobacillus paracasei, which is non-pathogenic, acid and bile...
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6861081 |
Method for making reduced calorie cultured cheese products
A method is disclosed for making reduced calorie cultured cheeses whereby the natural lipid content of milk is replaced with colloidal forms of synthetic or chemically structured lipids displaying...
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6861080 |
Dairy products with reduced average particle size
The present invention relates to superior dairy products which have firmness qualities and textural qualities not observed in conventional dairy products. The dairy products of this invention have...
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6833150 |
Spray -dried bacteriocin powder with anti-microbial activity
The production of a spray-dried bacteriocin lacticin 3147 powder is described. The powder is shown to have effective anti-microbial activity in a range of foodstuffs, namely infant milk...
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6803062 |
Process for producing hydrolyzed protein
A hydrolyzed protein which can be used as seasonings or the like is produced by heating and maintaining an aqueous dispersion of a protein-containing starting material, while under an acidic...
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6800307 |
Cooked sausage and method for making the same
A cooked sausage is provided comprising a mixture of a meat emulsion and a fermented milk product preferably having a pH of 4.6 or more. The fermented milk product is substantially homogeneously...
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6753022 |
Dairy product and method for preparing same
The invention relates to a method for preparing a dairy product, in which a medium comprising milk or a milk product is treated under aerobic conditions with a lactose-negative,...
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6749873 |
Cheese yield enhancing method
Herein is disclosed a cheese yield enhancing method in a cheese manufacturing method including a process of separating a cheese curd from a whey after a milk coagulating treatment of a material...
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6749849 |
Method for producing 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 containing...
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6740344 |
Calcium fortified products and methods of preparation
Nutritionally improved cultured dairy products, such as milk beverages and yogurt products, include a fine powdered calcium phosphate salt of reduced particle size having a mean diameter ≦6μm in am...
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6733633 |
Pull-on leader
A leader which is used to pull a seamable papermaker's fabric onto a paper machine comprising a ravel area for securing pull ropes or cables thereto.
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6706294 |
Method for producing foodstuffs, dietetic foodstuffs and food additives on the basis of grain stillage
A process for producing foods, dietetic foods and food additives based on distillers' grains in which the distillers' grains are directly taken from the distilling kettle, thickened, but not dried,...
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