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| Number | Title | Issue Date |
| 8187645 | Yogurt containing confectionery pieces 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 involves providing a cooled fermented yogurt base at a temperature of 0°... | 05/29/2012 |
| 8163316 | Yogurt with a two-phase structure and method for production thereof The invention relates to a yogurt with a two-phase structure, comprising fat globules connected to a mixed system of protein material and fatty material and globules of free fat into which a flavor preparation can be incorporated. The invention further relates to a ... | 04/24/2012 |
| 8163317 | Method There is provided a process for the prevention and/or reduction of Maillard reaction in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidising a ... | 04/24/2012 |
| 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 temperature T1 no lower than the melting point of the ester, and ... | 08/30/2011 |
| 7648721 | Hydrolyzed milk proteins The present invention provides a composition comprising hydrolysed milk casein and, preferably non-hydrolysed whey protein in a ratio from 9:1 to 1:1 (on dry weight), which is a clear liquid at pH 4 when dissolved or present in water in an amount of 40 g/liter at 10... | 01/19/2010 |
| 7611740 | Methods for measuring growth rates of carbon nanotubes A method for measuring a growth rate of a carbon nanotube includes the following steps: (a) providing a substrate (12); (b) forming a catalyst layer on the substrate; (c) heating the substrate to a predetermined temperature; (d) intermittently introducing/pro... | 11/03/2009 |
| 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 pathogenic microorganisms therein, while flavor development can be a... | 07/07/2009 |
| 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 collagen substance to the existing drinks containing various stabili... | 07/08/2008 |
| 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 enzymes produced by the bacterium that produces gellan gum. Since the gella... | 04/22/2008 |
| 7358083 | Food-grade cloning vector and their use in lactic acid bacteria Novel food-grade cloning vectors comprising a nonsense mutation suppressor-encoding gene, which vector, when it is present in a lactic acid bacterial strain, permits such a strain to have an industrially appropriate growth rate and metabolic activity. The cloning ve... | 04/15/2008 |
| 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, said starter culture comprising an exopolysaccharide-producing micro-org... | 01/29/2008 |
| 7323204 | Stabilization of fresh mozzarella cheese using fermented whey The invention is directed to a fermented and clarified nisin-containing whey and a method of making that can be used to produce a stabilized food product by adding, for example, to the pack water of fresh mozzarella cheese. The resulting stabilized food product reta... | 01/29/2008 |
| 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 pH of the lactic acid bacteria with which said activator is to be asso... | 11/06/2007 |
| 7267831 | Processed cheese with improved firmness using cross-linking enzymes A method of making a processed cheese with improved firmness comprises mixing a protein cross-linking enzyme and optionally first other ingredients with a cheese material having a pH of less than 5.6, a moisture content of less than 60% and preferably containing one... | 09/11/2007 |
| 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 precursor; providing a yogurt, and combining the yogurt with the cream... | 08/21/2007 |
| 7250183 | Cream cheese made from whey protein polymers This invention relates to a cheese product and a novel method for preparing a cheese product. More specifically, this invention relates to cream cheese product prepared using an edible fat and polymerized whey protein, as a protein source, obtainable from a whey pro... | 07/31/2007 |
| 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 for affecting firmness and/or sourness of a fermented dairy product. ... | 03/06/2007 |
| 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 acid having the sequence or coding sequence given in SEQ ID NO: 1 (by... | 01/30/2007 |
| 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 invention relates to nutritional milk compositions and products whic... | 01/30/2007 |
| 7166312 | Process for stabilizing proteins in an acidic environment with a high-ester pectin A process is described wherein there is added to an acidic environment, which contains at least one protein, a block-wise enzymatically de-esterified pectin, and wherein the pectin is a high ester pectin. Also described is a recombinant pectin methyl esterase. ... | 01/23/2007 |
| 7158918 | Machine performance monitoring system and billing method A system for monitoring the performance of beverage preparation equipment includes a device, such as a data collector, for monitoring the use of the equipment. Information regarding one or more inputs to the equipment is provided to the data collector which uses the... | 01/02/2007 |
| 7153536 | Method for preparation of a food sauce A method for preparation of a food sauce having a fresh fruit suspension. The method disclosed by the invention involves manipulating the pre-gel of a low methoxyl pectin by various processing steps and ingredient additions. The end product provides a sauce having a... | 12/26/2006 |
| 7152664 | Incubation and storage device, in particular for specimens of organic material An incubation and storage device, in particular for specimens of organic material, is provided. Specifically, boundary surfaces of the inner space of the incubation and storage device are thermally connected to heat transfer elements that are attached on the outside... | 12/26/2006 |
| 7141262 | Method for obtaining a TGF-beta enriched protein fraction in activated form, protein fraction and therapeutic applications The invention concerns a method for obtaining a highly enriched TGF-beta protein fraction in activated form, from a liquid solution rich in proteins said to be soluble in the aqueous phase of milk and/or of whey, said method comprising the following steps; a) adjust... | 11/28/2006 |
| 7112322 | Probiotics in primary prevention of atopic diseases The present invention is in the field of prophylaxis of allergies, and relates specifically to primary prevention of atopic diseases by administering probiotic bacteria, beneficial microbes of the healthy gut flora, pre- and postnatally to children at high risk of a... | 09/26/2006 |
| 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 originating from non-acidulated cream. The sweet buttermilk is pasteurised a... | 09/19/2006 |
| 7090876 | 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 for affecting firmness and/or sourness of a fermented dairy product. ... | 08/15/2006 |
| 7059140 | Liquid milk freeze/thaw apparatus and method A high throughput, short batch cycle commercial ice making machine produces salt containing, milk containing or beverage containing commercial ice, which resists melting in convenient sizes for mobile food carts, market produce, or fish displays. The machine introdu... | 06/13/2006 |
| 7043927 | Transport Refrigeration system A transport refrigeration system, the transport refrigeration system including a container defining an enclosed volume and a refrigeration module coupled to the container. The refrigeration module is disposed to regulate the temperature of the enclosed volume and in... | 05/16/2006 |
| 7037531 | Energy bar An energy multi-saccharide food product including: a saccharide component including 5 to 20% w/w galactose; to 25% w/w creatine; and optional further ingredients selected from: carbohydrate, fibre ... | 05/02/2006 |
| 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 involves providing a cooled fermented yogurt base at a temperature of 0°... | 05/02/2006 |
| 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 microorganism under anaerobic conditions, without regulating the pH, ... | 04/25/2006 |
| 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 makes use of preactivated cultures and results in a reduction of produc... | 03/28/2006 |
| 6998259 | Enzymatic treatment of whey proteins for the production of antihypertensive peptides and the resulting products Enzymatic digests of whey protein concentrates were prepared using animal, bacterial and fungal proteases, and evaluated for antihypertensive activities. The highest ACE-inhibitory activity was obtained with the purified peptide β-1g (f142–148) obtained by chemic... | 02/14/2006 |
| 6962721 | Use of strains of 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 in order to obtain an acidification kinetic which is independ... | 11/08/2005 |
| 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 surfactant) and wherein the biological agent is not an attenuated bacteria... | 10/18/2005 |
| 6953574 | Method for producing a fermented hydrolyzed medium containing microorganisms A method of producing a hydrolyzed fermented medium containing microorganisms includes providing at least one solid plant product reduced to small pieces and mixed with sugar and biocompatible liquid such as milk for fermentation at a temperature of between 35 and 5... | 10/11/2005 |
| 6920764 | Commercial ice making apparatus and method A high throughput, short batch cycle commercial ice making machine produces commercial ice which resists melting in convenient sizes for mobile food carts, market produce, or fish displays. The machine introduces super-cooled water, that is in a liquid state while e... | 07/26/2005 |
| 6916498 | Dehydrated frozen confections A dehydrated frozen confection obtained by freezing and then freeze-drying a starting material containing a milk content and a sweetener content, wherein at least 20% wt of the sweetener content is sugar-alcohol; preferably, the sugar-alcohol is one or more selected... | 07/12/2005 |
| 6913774 | Gum application in wheyless cream cheese systems The present invention describes processes that incorporate ionic gums into wheyless cream cheese to reinforce curd structure, thus increasing product firmness. The processes involve adding a relatively small (e.g., about 0.005 to about 0.1 percent) but effective amo... | 07/05/2005 |
