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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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7615246 |
Pellet systems for preparing beverages
Methods, compositions, and articles of manufacture for preparing frozen beverages are described. The methods and articles generally include first and/or second frozen pellets. Upon mixing the...
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7615245 |
Pellet systems for preparing beverages
Methods, compositions, and articles of manufacture for preparing frozen beverages are described. The methods and articles generally include first and/or second frozen pellets. Upon mixing the...
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7611743 |
Low protein cream cheese
The present invention is directed to cream cheese compositions in which the protein level is reduced to below 6.5 percent, and preferably between about 5 to about 6 percent, with acceptable baking...
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7611742 |
Reduced fat and carbohydrate milk product and process for manufacturing such milk product
A reduced carbohydrate, milk product includes ultra filtered (UF) raw skim milk, water, a fat source, and a protein source. A process for manufacturing such a milk product includes the steps of...
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7608289 |
Food supplemented with a carnitine, suitable for stimulating the biosynthesis of polyunsaturated fatty acids from the saturated fatty acids contained in the food
A food selected from the group comprising milk and dairy products derived from milk, comprising a carnitine in an effective amount to stimulate, through the natural fatty acid metabolic processes...
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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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7585537 |
Cheese and methods of making such cheese
Methods for preparing cheese are provided that involve combining a slurry with a cheese precursor to form an admixture that is subsequently processed to form the cheese product. The slurry...
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7582323 |
Dairy product that does not contain emulsification salts and process for making same
The present invention is directed to a process for making fat-containing dairy based food products such as cheese, without the use of emulsification salts and products made by the process.
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7579033 |
Methods for making soft or firm/semi-hard ripened and unripened cheese and cheeses prepared by such methods
Methods and systems for preparing soft or firm/semi-hard cheese are provided, as well as soft or firm/semi-hard cheese prepared by the methods. The methods typically involve the formation of a...
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7579029 |
Process for incorporating whey proteins into foodstuffs
The present invention is concerned with the incorporation of whey proteins into foodstuffs by acidifying an aqueous solution of one or more whey proteins below their isoelectric pH, optionally...
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7572473 |
Process for making yogurt cream cheese, and the resulting products
Techniques for making a yogurt cream cheese product comprising steps of providing a milkfat fluid comprising butterfat; pasteurizing the milkfat fluid to produce a cream cheese precursor; providing...
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7566466 |
Use of food and drink as a delivery system for phytase in humans
The present invention relates to the use of phytase to increase the uptake of minerals, and in particular calcium, in a diet for humans. Advantageously milk is used as the delivery system for...
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7560129 |
Manufacture of large cheese blocks having reduced moisture variability
The present invention is directed to a process for making a block of cheese having reduced moisture variability. A bulk container having a bottom and sidewalls, and a tube having a fill end and an...
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7556833 |
Cheese flavoring systems prepared with bacteriocins
A stabilized cheese flavoring system which can be used to prepare very different cheeses having desired flavor profiles in which the flavoring system is stabilized against the growth of spoilage or...
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7550169 |
System and method for producing foamed and steamed milk from milk concentrate
A foamed milk system for creating foamed milk from a source of condensed milk, a source of water, and a source of pressurized air. The foamed milk system may include a milk inlet system for the...
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7527818 |
Method for producing milk foam or warm milk drinks
A method and a device for producing milk foam or warm milk drinks, whereby milk is suctioned from a container ( 1 ) by means of a pump ( 2 ) and conveyed to an outlet ( 8 ). The milk is routed...
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7521078 |
Puffed cheese product and process for making same
A dried, crisp, puffed cheese food product and a process for making it is provided wherein surfaces of low fat cheese precursor pieces containing about 12 to about 24 percent moisture are contacted...
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7504121 |
Methods of incorporating polyunsaturated fatty acids in milk
Method for incorporating polyunsaturated fatty acids into milk with improved efficiency. The methods include protecting the polyunsaturated fatty acids, including omega-3 and omega-6...
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7504119 |
Process for producing cheese curd
In this application is disclosed a process for producing cheese curd characterized in that (a1) a milk-clotting enzyme is added to a raw material milk being kept at a low temperature where the milk...
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7501143 |
Milk product and process
The invention relates to a translucent milk drink and a method for preparing it. The drink may be prepared by (a) providing an opaque milk starting material having a pH in the range of 5.6-8.0,...
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7416754 |
Ice cream and ice cream formulations containing maltitol
The present invention relates to ice cream formulations containing maltitol and ice cream made therefrom.
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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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7393552 |
Compositions comprising protein and fatty acid
Described herein are compositions comprising defined protein and lipid components. In particular, the compositions comprise:
(a) a protein component including a protein selected from whey,...
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7361754 |
Genetically purified gellan gum
Mutational inactivation of proteins involved in para-cresol production in certain milk products results in improved taste and odor. The undesirable para-cresol forms over time as a result of...
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7351439 |
Process for producing high-moisture, smooth-textured shaped cereal foods
The present invention provides a process for making hand-held shaped cereal and milk products having a smooth, homogenous-consistency texture and a moisture content higher than 35%, using about the...
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7338678 |
Composition for treating groundwater contamination
A composition comprising phospholipid and surfactant for remediating water, such as groundwater, contaminated with halogenated organic compounds. The composition may further comprise a free iron...
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7323199 |
Method for the preparation of yoghurt and other fermented milk products
The present invention relates to a method for the production of yoghurt or other fermented milk products, comprising the following steps: inoculation of a starter medium with a starter culture,...
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7309510 |
Stable cheese condiment
A cheese condiment is described. The cheese condiment is ambient stable, and not tart at a pH below 3.75. The cheese condiment contains an oil-in-water emulsion and cheese component that has been...
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7309506 |
Enzymatic method of producing a lactose-free calcium product
An enzymatic method to extract lactose-free calcium from dairy whey and milk with the steps of: adding an enzyme (yeast lactase or any other named related lactose reducing enzyme) to the whey...
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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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7273632 |
Additive for infant milk formulas
Disclosed is the use of the protein S100B as an infant milk formula supplement.
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7267836 |
Creamy foodstuff and method for production thereof
The invention relates to a foodstuff having creamy to pasty characteristics having one or more biopolymers and water and having a homogeneous microstructure wherein the biopolymers are present in a...
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7258996 |
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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7258886 |
Yogurt cream cheese
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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7252849 |
Perfume composition and process for producing the same
The invention relates to a flavoring composition having a better milk-like flavor and a process for producing the composition. The composition comprises a 5-alkenoic acid and/or a 6-alkenoic acid...
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7247333 |
Stabilized milk product containing fruit and fruit juice
A milk product containing milk, pectin and a fruit ingredient is disclosed, which uses a significant percentage of real milk and which reduces the chalky-taste of prior art fruit-flavored milk...
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7247331 |
Milk protein isolate and method for preparing same
The invention concerns a method for isolating milk proteins from milk or from whey comprising steps which consist in passing the milk or whey over a cation-ex-changing resin, eluting the fraction...
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7244874 |
Stearoyl CoA desaturase transgenic non-human animals
The present invention provides transgenic, non-human animals that include a transgene that encodes a fatty acid desaturase, e.g., stearoyl-CoA desaturase, and methods for producing such animals....
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7241467 |
Stabilized milk product containing juice
A milk product containing milk, pectin and juice from fruit, vegetables and other natural ingredients is disclosed, which uses a significant percentage of real milk and which minimizes the...
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7241465 |
Process for drying high-lactose aqueous fluids
Systems and methods for processing a high-lactose aqueous fluid (HLAF), such as permeate from ultrafiltration of whey fluid, are described. The preferred process includes concentrating HLAF...
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7229657 |
Dulce de leche-flavored fat-based confection, method for making the same and confectionery candies making use of the same
A dulce-flavored fat-based confection possessing a smooth and creamy mouthfeel and a thermally generated flavor and suitable for use in candy-shelling is provided. A method of making such a...
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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...
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7192619 |
Modified milk protein concentrates and their use in making gels and dairy products
The method of the invention produces modified milk protein concentrates using cation exchange to replace divalent ions with monovalent ions. The modified milk protein concentrate produced may be...
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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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7182968 |
Composition containing xylitol and fiber
A composition containing psyllium fiber and xylitol. The composition is in one of powered, liquid or product form. In powdered form the composition is used for producing confectionery products,...
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7172783 |
Nutritionally superior cheese products
The present invention is directed to nutritionally superior cheese products and their methods of manufacture. More particularly, this invention is directed to the manufacture of nutritionally...
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7169429 |
Process of making a homogeneous cheese
A process of making cheese, e.g., a mozzarella variety cheese, is disclosed. It comprises the following steps: a) preparing a cheese curd; b) grinding the curd while in admixture with (i) an...
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7169428 |
Dairy compositions and method of making
The invention relates to a method of separating components from milk, and the apparatus used therefor. The invention also relates to compositions prepared from the separated components. The present...
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7150894 |
Acid whey texture system
The present invention relates to a method for directly using acid cheese whey and/or its by-products from conventional cheese production to make additional food products. More particularly, the...
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