LACTIC ACID BACTERIA COMPOSITION FOR PREPARING FERMENTED FOOD PRODUCTS WITH INCREASED NATURAL SWEETNESS AND FLAVOR

SALTY YOGHURT OR YOGHURT-LIKE PRODUCT AND PROCESS

YOGHURT BASE COMPOSITION COMPRISING WHEY PROTEIN PARTICLES

LACTIC ACID BACTERIA COMPOSITION FOR PREPARING FERMENTED FOOD PRODUCTS WITH INCREASED NATURAL SWEETNESS AND FLAVOR

COMPOSITION

Fermented milk inoculated with both lactic acid bacteria (LAB) and

USE OF PHOSPHOLIPASE C

SHELF-STABLE FERMENTED DAIRY PRODUCTS AND METHODS OF MAKING SAME

Method and compositions for reducing immunorecognition of dietary protein

Dietary composition with probiotics and prebiotics

Prebiotic compositions and uses thereof

SHELF-STABLE FERMENTED DAIRY PRODUCTS AND METHODS OF MAKING SAME

Oral Electrolyte Solution Containing Lactoferrin and Uses Thereof

GOOD TASTING FOOD PRODUCT CONTAINING AN AGENT FOR REDUCING CARBOHYDRATE UPTAKE; AND COMPOSITIONS CONTAINING SUCH AN AGENT

LACTOSE-POSITIVE RECOMBINANT LEUCONOSTOC STRAIN

Lactic acid bacteria providing improved texture of fermented dairy products

ENZYMATIC PROCESS FOR OBTAINING INCREASED YIELD OF LACTOBIONIC ACID

Enzymatic process for obtaining increased yield of lactobionic acid

Process for manufacturing cheeses and other dairy products and products thereof

Use of compounds involved in biosynthesis of nucleic acids as cryoprotective agents

Use of compounds involved in biosynthesis of nucleic acids as cryoprotective agents