3469 ⎘
Cream; Cream preparations ; Making thereof; Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
Sub-classes:PROTECTIVE CULTURES COMBINATION
#2PROCESS FOR PRODUCING A MESOPHILIC FERMENTED MILK PRODUCT
#3YARROWIA LIPOLYTICA AND ITS USE FOR PRODUCING LIPASES SPECIFICALLY LIBERATING SHORT CHAIN FATTY ACIDS
#4LIPASES, COMPOSITIONS, METHODS AND USES THEREOF
#5LIPASE-TREATED FOOD PRODUCTS
#6PROCESS FOR PRODUCING AN IMPROVED FERMENTED MILK PRODUCT USING A SPORULATION NEGATIVE BACILLUS STRAIN
#7PROCESS FOR PRODUCING A MESOPHILIC FERMENTED MILK PRODUCT
#8subsp. CCFM1018 and application thereof in preparation of food and medicine for excreting plasticizer
#9PROCESS FOR PRODUCING AN IMPROVED MESOPHILIC FERMENTED MILK PRODUCT
#10Protein deamidase
#11Mutant lipase and use thereof
#12and use thereof
#13Bioprotection using lactobacillus paracasei strains
#14Modification of mineral composition of milk for the production of an acidified milk product
#15Fermentation
#16AROMA MILK COMPOSITION COMPRISING DIACETYL AND USES THEREOF
#17Fermented milk inoculated with both lactic acid bacteria (LAB) and
#18USE OF PHOSPHOLIPASE C
#19Proteases for high protein fermented milk products
#20SHELF-STABLE FERMENTED DAIRY PRODUCTS AND METHODS OF MAKING SAME
#21Method and compositions for reducing immunorecognition of dietary protein
#22METHOD
#23Protein deamidase
#24SHELF-STABLE FERMENTED DAIRY PRODUCTS AND METHODS OF MAKING SAME
#25Bioprotection using strains
#26AN AROMA MILK COMPOSITION COMPRISING DIACETYL AND USES THEREOF
#27lactic acid bacterium
#28Amylose and amylopectin derivatives
#29Multilayer microencapsulated probiotic bacteria
#30Protective effects and application of a lactobacillus plantarum on the alleviation of lead toxicity
#31Strain of cadmium-removing bacterium, and uses of the same
#32Stabilization of omega-3 fatty acids in saturated fat microparticles having low linoleic acid content
#33Composition and method to suppress whey flavor
#34Stabilization of omega-3 fatty acids in saturated fat microparticles having low linoleic acid content
#35ORAL DISINFECTANT, AND FOOD ADDITIVE COMPRISING THE DISINFECTANT
#36SHELF-STABLE FERMENTED DAIRY PRODUCTS AND METHODS OF MAKING SAME
#37SYSTEM AND METHOD OF MANUFACTURING A FOOD PRODUCT
#38Yogurt-cheese products
#39Cream Cheese and Method of Manufacture
#40NOSA-MODIFIED STARCH AS AN ADDITIVE IN DAIRY PRODUCTS
#41Creamer composition and method to deliver viable probiotic microorganisms
#42LACTOSE-POSITIVE RECOMBINANT LEUCONOSTOC STRAIN
#43ORAL POLYMERIC MEMBRANE FERULOYL ESTERASE PRODUCING BACTERIA FORMULATION
#44Bacterium
#45ORAL DISINFECTANT, AND FOOD ADDITIVE COMPRISING THE DISINFECTANT
#46Amylose and Amylopectin Derivatives
#47Dairy products and dairy product analogues and method of preparing same
#48Aromatization of a Milk Product Using at Least One Bacterium Producing a Bacteriocin and Belonging to the Pediococcus Genus
#49Process for producing cheese
#50Process for Producing Cheese
#51Continuous production of pregelatinized corn flours for dairy-based and cereal-based foods
#52Food composition based on a substance derived from milk comprising conjugate linoleic acid glycerides
#53Yogurt-cheese compositions
#54Process for manufacturing cheeses and other dairy products and products thereof
#55Yogurt-cheese products, and methods of making the same
#56Process for making yogurt cream cheese, and the resulting products
#57Amylose and amylopectin derivatives
#58Process for producing cheese
#59Food composition based on a substance derived from milk comprising conjugate linoleic acid glycerides