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| Number | Title | Issue Date |
| 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 particular of about 5 to about 20 mg/l, in free form, for implementing a ... | 04/17/2012 |
| 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 ginger extract, tea extract, green onion extract, or oleic acid and d... | 04/19/2011 |
| 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 capability of being metabolically active. The method is useful in the manufa... | 02/22/2011 |
| 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 addition of flavor-generating whey source as part of a fermentation pro... | 08/17/2010 |
| 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 |
| 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 |
| 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 |
| 7282354 | Method for producing fermented milk product There is provided a fermented milk product that contains lactic acid bacteria capable of producing a large amount of lactotripeptide and a large amount of active ingredient having hypotensive activity and anti-stress effect, and that can be taken pleasantly as foods... | 10/16/2007 |
| 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 invention also relates to the manufacture of an active agent, in which a fo... | 08/21/2007 |
| 7252850 | High protein and high fiber food products High protein and high fiber food products, additives for preparing high protein and high fiber food products, and methods of making high protein and high fiber food products are disclosed. More particularly, the additives and methods disclosed are useful for prepari... | 08/07/2007 |
| 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 Paenibacillus sp. bacteria or water that has been treated with immobilize... | 06/26/2007 |
| 7214370 | Prebiotic and preservative uses of oil-emulsified probiotic encapsulations Probiotic compositions derived from Lactobacillus casei ATCC number PTA 3945 are disclosed. More specifically, probiotic compositions containing prebiotic compositions including edible oils are provided. The probiotic/prebiotic compositions disclosed herein a... | 05/08/2007 |
| 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 a component of a complex nitrogen source. Further discl... | 03/27/2007 |
| 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 |
| 7183101 | NCC2705—the genome of a bifidobacterium A novel microorganism of the genus Bifidobacterium longum, in particular to its genomic and plasmid sequence and to a method of producing polypeptides of said Bifidobacterium, respectively. Also methods of detecting these nucleic acids or polypeptides,... | 02/27/2007 |
| 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 thermogenetic-lipolytic resorption-enhancing agent, in particular peppe... | 02/06/2007 |
| 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 aqueous solution of at least one cheese emulsifying salt and (ii) at least ... | 01/30/2007 |
| 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 |
| 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 |
| 7160545 | HLA-A24 binding peptides of enhancer of zeste homolog 2 A cancer antigen peptide comprising an amino acid sequence shown in SEQ ID NO: 1 or 2, or a derivative thereof having the functionally equivalent property is provided. The provided cancer antigen peptide is a partial peptide derived from enhancer of zeste homolog 2,... | 01/09/2007 |
| 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 ginger extract, tea extract, green onion extract, or oleic acid and d... | 10/03/2006 |
| 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 |
| 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 |
| 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 |
| 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 product over a six week period. At various points during the six week ... | 04/18/2006 |
| 7025974 | Absorbent product containing absorbent structure and bacillus coagulans The invention describes compositions and methods for inhibiting microbial infections associated with the use of sanitary products, such as diapers, bandages, sanitary napkins, tampons and the like. The invention comprises providing for use a sanitary product contain... | 04/11/2006 |
| 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 |
| 7011826 | Control of acidosis The present invention relates to a vaccine for the prevention of lactic acidosis in a vertebrate, said vaccine comprising at least one isolated microorganism, or fragment or fragments thereof, wherein said microorganism is capable of producing lactic acid within the... | 03/14/2006 |
| 6998145 | Process for making cheese An improved method for making cheese is provided. The method comprises pasteurizing and acidifying one or more dairy components to obtain a cheese diary product. The cheese dairy product is coagulated to form a coagulum comprising curd and whey. The coagulum is cut ... | 02/14/2006 |
| 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 |
| 6994987 | Process for producing tripeptides A process for efficiently, easily and stably producing tripeptides Val-Pro-Pro and Ile-Pro-Pro, which are useful as hypotensive drugs, anti-stress drugs, etc., by an enzymatic method. This process involves the step of cleaving a milk casein-containing material with ... | 02/07/2006 |
| 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 relates to the obtained product and its use as a functional product as s... | 12/06/2005 |
| 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 |
| 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 obtained by fermentation of whey or components of whey. ... | 06/14/2005 |
| 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 outer water phase comprise 0.1-9% organic acids. ... | 06/14/2005 |
| 6893670 | Cheese ripening process A method for accelerated cheese ripening using a primary starter culture and an attenuated bacterial starter culture, the attenuated bacterial starter culture is treated with surface active agents. ... | 05/17/2005 |
| 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 proteolytic activity and is capable of promoting the production o... | 05/10/2005 |
