Matches 1 - 50 out of 109 1 2 3 >


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US20140161932 PRODUCTION METHOD OF WHITE CHEESE IN BRINE USING STACKABLE TRAYS AND PALLET TANKS OR ONLY PALLET TANKS  
Production procedure of white cheese in brine, using stackable trays and pallet tanks, or only pallet tanks, consisted of a tray for dry salting (1) with suitable depth, tight on three sides and...
US20150173383 VARIANTS OF CHYMOSIN WITH IMPROVED MILK-CLOTTING PROPERTIES  
Variants of chymosin with improved milk-clotting properties.
US20120129695 METHOD OF PRODUCING PLANT BIOSTIMULANT  
A method of producing a plant biostimulant includes hydrolyzing bacterial cells to obtain a hydrolysate and formulating the hydrolysate as a plant biostimulant for foliar application or...
US20150056329 FOOD COMPOSITIONS FOR STIMULATING THE FORMATION OF BONE TISSUE  
The present invention relates to the preparation of food compositions capable of improving the bone status of the consumer by promoting bone tissue formation. In particular, it relates to the use...
US20150189896 METHODS USING PATATIN  
Patatin, a lipase obtainable from potatoes, is found to have specific selectivity for C4-C8 fatty acids, also when present in triglycerides. This makes patatin particularly suitable for...
US20130004616 STREPTOCOCCUS THERMOPHILUS BACTERIUM  
The present invention provides an improved Streptococcus thermophilus. The invention is based on the surprising finding that a putative lantibiotic operon in Streptococcus thermophilus is required...
US20110305796 Method and Equipment for Preparing Cheese or a Cheese Product  
The present invention relates to a method and to equipment for preparing cheese or a cheese product containing at least one heat-sensitive compound having a positive nutritional effect such as a...
US20150050384 AMYLOSE AND AMYLOPECTIN DERIVATIVES  
Disclosed herein is a method for harvesting amylose host material comprising enzymatically treating starch after the starch has been chemically modified to uniformly insert a steric hindrance...
US20110300259 BLUE CHEESE PRODUCT AND PROCESS FOR PREPARING SAME  
The present invention is directed to a cheese product having a blue cheese flavor and appearance a method of making the same. The method includes generating a coagulum comprising whey and curd...
US20140205717 CARBOXYPEPTIDASE FOR CHEESE RIPENING  
The present invention relates to a process for the flavour development in a fermented food whereby a carboxypeptidase is used.
US20110020494 GROWTH MEDIUM FOR LACTIC ACID BACTERIA  
The present invention provides lactic acid bacterial cultures. In some particularly preferred embodiments, the present invention provides cultures comprising lactic acid bacteria, a dairy...
US20150147436 PRODUCTION OF CHEESE WITH S. THERMOPHILUS  
The present invention provides methods, compositions, and systems for producing cheese with S. thermophilus and a urease inhibitor, and for producing cottage cheese with S. thermophilus that is...
US20140134292 PRODUCTION OF CHEESE WITH S. THERMOPHILUS  
The present invention provides methods, compositions, and systems for producing cheese with S. thermophilus and a urease inhibitor, and for producing cottage cheese with S. thermophilus that is...
US20110045133 METHOD OF PRODUCING A THERMIZED UNRIPENED CHEESE AND CHEESE OBTAINED  
Method of producing a cheese, according to which: a cheese curd is prepared;from the cheese curd there is prepared an intermediate cheese body;a first treatment at a temperature of from 40 to 90°...
US20110008492 COAGULATION OF MILK  
The present invention relates to methods for coagulating bovine milk and making cheese using a coagulant substantially identical to a chymosin originating from an animal of the Tylopoda suborder.
US20080050467 Cheese Products  
The present invention relates to a composition and a method of preparing cheese products with a suitable moisture level. The cheese products that have been formed using the composition are...
US20100303958 Methods for Casein Production  
Embodiments of the invention are directed to a process involving microfiltration of milk, providing a product that is useful as a source of casein and another product that is useful as a source of...
US20120164273 METHOD FOR PRODUCING PASTEURIZED FRESH CHEESE  
An object is to provide a pasteurized fresh cheese which has a smooth texture and a good taste, shows little water release, scarcely shows a lowering in pH or acidity and has a long best-before...
US20150064307 SLICED, GRATED OR SHREDDED CHEESE AND METHOD FOR THE PRODUCTION THEREOF  
The invention is concerned with a method for producing a sliced, grated or shredded cheese, wherein the cheese is of the semi-hard or hard type and wherein said cheese is prepared with a starter...
US20070003665 Novel process for producing a cheese with a natural moldy rind  
Process for producing a soft cheese with a natural moldy rind, the starting material being a milk, this process comprising the steps of preparing a cheese slurry, inoculation with microorganisms,...
US20070231429 Methods for rapid production and usage of biogenerated flavors  
A stabilized, natural biogenerated cheddar flavor component, which may be used to prepare food products having flavor characteristics of traditional style cheeses, and a process for manufacturing...
US20120251664 FRESH DAIRY PRODUCTS WITH SATIETOGENIC POWER AND METHODS FOR PREPARING SAME  
The invention concerns a fresh dairy product with low fat and sugar content and low energy density, comprising one or several satietogenic ingredients, as well as a method for making such a...
US20120276075 SYNERGIC ACTION OF A PROLYL PROTEASE AND TRIPEPTIDYL PROTEASES  
The present invention relates to a novel enzyme composition comprising a prolyl protease and tripeptidyl proteases having unique catalytic properties. The present invention further relates to...
US20100166912 CHEESE-LIKE FOOD OBTAINED FROM FERMENTED SOYMILK AND PROCESS FOR PRODUCING THE SAME  
An object of the present invention is to solve the problems of the conventional cheese-like foods prepared by using soymilk and production method thereof, such as necessity for soymilk in a...
US20090232937 NOVEL STARTER MEDIUM  
The present invention relates to the use of a bulk starter medium for incorporating starch, preferably potato starch, into the cheese curd matrix. A process is provided for growing a starter...
US20070014894 Cheese products provided with a soft extruded cheese texture and fermented milk product taste and method for producing said cheese products  
Method for producing novel cheese products having a fibrous texture and a fresh and lactic taste by processing an initial raw material which includes a drawn-curd cheese having a firm and fibrous...
US20120288586 PRODUCTION OF CHEESE WITH S. THERMOPHILUS  
Methods and compositions for producing cheese with S. thermophilus and a urease inhibitor, and for producing hard or semi-hard cheese, such as cheddar, with S. thermophilus that is partially or...
US20120171327 DAIRY PRODUCT AND PROCESS  
The invention provides a method for preparing processed cheese without emulsifying salts, comprising: (a) providing a dairy liquid composition or a gelled dairy composition or both, comprising...
US20070048403 Modular mobile dairy plant  
The present invention is a modular, self-contained, mobile dairy-processing plant capable of producing cheese and other dairy products from raw milk stored within the device and able to be moved...
US20090297660 Cheese Products Containing Galacto-Oligosaccharides And Having Reduced Lactose Levels  
The processes described herein are directed to cream cheese products containing galacto-oligosaccharides and having significantly reduced lactose levels. More specifically, lactose-containing...
US20050147716 Cheese having reintroduced fine particles of cheese  
Methods of making acid and rennet-based cheeses include processing a previous lot of milk to produce curds and whey from the previous lot of milk, and removing the whey from the curd. For cottage...
US20130011516 ANTI-LISTERIAL MIXED CULTURE AND METHOD FOR PRODUCING CHEESE  
The present invention discloses a method for producing a fermented dairy product, preferably cheese, comprising inoculating milk with lactic acid bacteria capable of producing a Class IIa type...
US20070160711 Carboxypeptidase for cheese ripening  
The present invention relates to a process for the flavour development in a fermented food whereby a carboxypeptidase is used.
US20110020495 Cream Cheese and Method of Manufacture  
A method for making a high fat cream cheese product with enhanced creamy texture. A milk source and an optional fat source can be combined to form a standardized milk base having a first fat level...
US20140271987 Genetic Cluster of Strains of Streptococcus Thermophilus Having Unique Rheological Properties for Dairy Fermentation  
The invention relates to a genetic cluster of strains of S. thermophilus, wherein the milk fermented with said strains is highly viscous and weakly ropy. The invention also relates to a genetic...
US20100092607 METHOD FOR PRODUCING CHEESE  
The present disclosure relates to a method for producing cheese in which the method includes the steps of: providing dairy milk, which could be a skimmed milk and cream mixture; producing a...
US20110045131 PROCESS AND SYSTEM FOR COOKING CHEESE WITH A SUBSTANTIALLY INVARIABLE ENERGY TRANSFER  
A process for transferring energy to the contents of a vat. An embodiment transfers an amount of heat energy needed to heat cheese curd and whey inside the vat according to a specified time and...
US20120058223 COLD-ACTIVE BETA-GALACTOSIDASE, A METHOD OF PRODUCING SAME AND USE OF SUCH ENZYME  
A novel cold-active beta-galactosidase is enzyme specific for lactose. The enzyme is thus useful in e.g. the food industry for catalyzing at low temperatures the hydrolysis of lactose disaccharide...
US20090047386 Cultured Dairy Products and Methods of Manufacture  
The present invention is directed to cultured dairy products and more particularly to cultured cream cheese compositions which are prepared without a whey-separation step and which have reduced...
US20140348978 METHOD FOR MAKING CHEESE  
The present invention relates to a method for producing cheese with good flavour, especially low-salt cheese by using a lactic acid bacteria (LAB) starter culture which is glutamate...
US20050123646 Cheese flavour ingredient and method of its production  
The present invention relates to a method of manufacturing a cheese flavour ingredient and an ingredient so prepared. The method comprises subjecting a protein in water mixture to proteolysis by a...
US20090238917 FOOD INGREDIENTS AND FOOD PRODUCTS TREATED WITH AN OXIDOREDUCTASE AND METHODS FOR PREPARING SUCH FOOD INGREDIENTS AND FOOD PRODUCTS  
A method of making an aldobionate product is described. The method may include providing a milk product having one or more reducing sugars, and maintaining a pH of the milk product at about 5.5 or...
US20060057249 Method for fast production of cheese curds and cheese products produced therefrom  
A method of making cheese curds includes the steps of: providing milk containing casein and having a solids content of between about 7% and about 25%; adjusting the pH of the milk to between about...
US20050249779 Processed cheese products and process for producing processed cheese  
Processed cheeses with an antihypertensive effect greater than that of conventional cheese are provided in order to obtain a sufficient antihypertensive effect with a small intake. Specifically,...
US20090186123 METHOD FOR FLAVORING CHEESE PRODUCTS  
The present invention relates to a method for flavouring a cheese product by processing at least one initial cheese base, including a stage for the heat and mechanical kneading type treatment of...
US20070172548 Heat-stable concentrated milk product  
The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific...
US20120141453 Glycosidase Enzymes  
A thermostable glycosidase enzymes derived from various Thermococcus, Staphylothermus and Pyrococcus organisms is disclosed. The enzymes are produced from native or recombinant host cells and can...
US20070254065 DAIRY PRODUCTS AND METHOD OF MANUFACTURING THE SAME  
The present invention provides a dairy product with smooth oral sensation and suppressed acidic taste and bitter taste and a method for manufacturing the same, wherein a protein deamidating enzyme...
US20050084564 Particulate cheese curd product  
A method is described for producing a young cheese or cheese curd in which the natural ripening process is slowed. The method involves fanning a coagulum of cheese curd from milk, salting and...
US20080160133 Low Fat, Whey-Based Cream Cheese Product With Carbohydrate-Based Texturizing System and Methods of Manufacture  
A whey-based cream cheese food product is disclosed that comprises at least about 60% moisture, less than about 20% fat, less than about 20% protein, wherein the protein component is made up of at...

Matches 1 - 50 out of 109 1 2 3 >