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| Number | Title | Issue Date |
| 7404977 | Rennets The present invention describes an aspartic protease produced by a fungus from the class Eurotiomycetes, comprising the amino acid sequence of FDTGSSD or FDTGSSE. The present invention further provides a process for identifying new milk clotting enzymes comprising s... | 07/29/2008 |
| 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 |
| 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 precursor; providing a yogurt, and combining the yogurt with the cream... | 08/01/2006 |
| 7041323 | Method for providing a cheese by adding a lactic acid bacterial starter culture to the cheese curd The present invention relates to the field of cheese manufacturing. In particular, there is provided a novel method for making cheese involving the preparation of a cheese curd using a curdling agent and wherein a lactic acid bacterial starter culture is introduced ... | 05/09/2006 |
| 6902749 | Kluyveromyces lactis as attenuated starter A process for producing cheese, cheese analogues and cheese-derived products comprises contacting said cheese, analogues or products with a Kluyveromyces lactis cell or an enzyme derived therefrom. ... | 06/07/2005 |
| 6875454 | Process for producing cheese The present invention relates to a process for producing cheese from enzyme-treated cheese milk, and the use of the resulting produced cheese as ingredient in food products. More particularly, the present invention relates to a process for producing cheese from chee... | 04/05/2005 |
| 6589574 | Process for preparation of protein-hydrolysate from milk protein The present invention provides a process for the preparation of protein hydrolysate from milk protein by treating milk protein with fungal protease at a pH of 7.5-8.5, a temperature of 40&#b1;5° C. for a time period of 30 min to 2 hours, followed by heat... | 07/08/2003 |
| 6551635 | Process for producing cheese The present invention relates to a process for producing cheese from enzyme-treated cheese milk, and the use of the resulting produced cheese as ingredient in food products. More particularly, the present invention relates to a process for producing chees... | 04/22/2003 |
| 6537550 | Use of avian antibodies The present invention relates to use of avian antibodies and/or antigen binding fragments thereof, for the production of a drug for treatment and/or prevention of respiratory tract infection. The drug is administered through local application at the oral ... | 03/25/2003 |
| 6537600 | Multiple-stage energy-efficient produce processing system Mobile systems for cleaning and drying produce in order to extend shelf life, are described. Produce cleaning systems (20) are provided that employ plural forms of energy in an ionic liquid-based washing system (22, 24, 26) containing solvents and solutes... | 03/25/2003 |
| 6399121 | Process for producing cheese The present invention relates to a process for producing cheese from enzyme-treated cheese milk, and the use of the resulting produced cheese as ingredient in food products. More particularly, the present invention relates to a process for producing chees... | 06/04/2002 |
| 5455051 | Process for preparing a blue cheese flavorant A flavorant composition is prepared by dispersing blue cheese in an aqueous medium containing a buffering agent and then incubating the dispersion with spores of Penicillium roquefortii and with lipase and protease enzymes to hydrolyze and metabolize the ... | 10/03/1995 |
| 5431932 | Process for the production of cheeses by standardizing Process for the production of cheeses by standardizing, in the course of which milk is skimmed, the separated cream is treated, then the fat content of the kettle milk is adjusted by means of the treated cream, then it is cold-ripened, afterwards culturin... | 07/11/1995 |
| 4824682 | In-package ripening of blue cheese curds A good quality loose curd blue cheese product is prepared by a novel in-package ripening process. Inoculated raw cheese curds sealed in semi-permeable polymer film packaging will cure in 10 to 14 days to provide an economical blue cheese substitute which ... | 04/25/1989 |
| 4695470 | Rennin-containing disrupted yeast cells used in cheese manufacture Yeast cells that express rennin or prorennin are used in disrupted cellular form to clot milk without the need for purification of the rennin or prorennin. Cheese making is simplified and reduced in cost by the avoidance of substantial purification techni... | 09/22/1987 |
| 4675193 | Cheese-flavored substance and method of producing same A two-stage process for producing a cheese-flavored substance is claimed. A flavor development medium is fermented with a source of lipase/protease; the source of lipase/protease is inactivated and the flavor development medium is fermented by at least on... | 06/23/1987 |
| 4661357 | Process for the preparation of ripened process cheese A ripened process cheese having the appearance and the organoleptic properties of a soft or hard or semi-hard cheese with a moldy rind, is prepared by forming a cheese block from a cheese melt, acidifying the surface of the cheese block to a pH of 4 to 5 ... | 04/28/1987 |
| 4627984 | Process for manufacturing and packaging soft cheese In a process for manufacturing and packaging soft cheese with a bloomed or washed rind, the cheese is packaged in a wrapper comprising a moisture-absorbing inside layer on the side in contact with the cheese and a moisture-proof outside layer. The cheese ... | 12/09/1986 |
| 4500550 | Cheese with micro-organism--caused decoration on its rind and process for producing same To obtain a permanently and indeliby decorated cheese whose decoration forms an integral part of the rind and is inseparable therefrom, a sunken graphic pattern (means of identification and/or for defining portions thereof) is impressed on one of the face... | 02/19/1985 |
| 3975544 | Flavor development by enzyme preparation in natural and processed cheddar cheese A method was developed for producing cheddar cheese from pasteurized milk characterized by the addition of enzyme preparations to the cheddared curds prior to curing. An enzyme mixture of food grade lipase, microbial and animal, and neutral protease is ad... | 08/17/1976 |
| 3973042 | Flavor development by microbial lipases in pasteurized milk blue cheese A method for producing blue cheese from pasteurized or heat treated milk, characterized by the addition to the cheese curds from which the whey has been drained, of a mixture of lipase, a Penicillium mold spore species, and salt. The Penicillium species m... | 08/03/1976 |
