A23C19/032 - CPC Classification Index

ClassID:

3493 ⎘

A23C19/032 - CPC Classification

Classification description:

Cheese; Cheese preparations; Making thereof; Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin

Sub-classes:

A23C19/0321 » {Propionic acid bacteria} 4
A23C19/0323 » {using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general } 152
A23C19/0325 » {using yeasts, alone or in combination with lactic acid bacteria or with fungi, without using other bacteria} 28
A23C19/0326 » {Rennet produced by fermentation e.g. microbial rennet; Rennet produced by genetic engineering} 42
A23C19/0328 » {Enzymes other than milk clotting enzymes, e.g. lipase, beta-galactosidase} 66

Recent Application in this class:

20260000088

2026-01-01

FOOD PRODUCTS AND SYSTEMS AND METHODS OF MAKING SAME

20260000087

2026-01-01

Aspartic Protease, Methods and Uses Thereof

20240292851

2024-09-05

NOVEL STRAINS OF CARNOBACTERIUM MALTAROMATICUM AND USES THEREOF

20230371539

2023-11-23

METHOD OF PRODUCING A SIMPLIFIED CHEESE SPREAD AND PRODUCTS THEREFROM

20230083680

2023-03-16

Natural Pasta-Filata Style Cheese With Improved Texture

20230078565

2023-03-16

Natural Pasta-Filata Style Cheese With Improved Texture

20220408747

2022-12-29

CONTROL OF EYES FORMATION IN SWISS TYPE CHEESE AND CONTINENTAL CHEESE TYPE

20220211063

2022-07-07

FUNGAL STRAINS, PRODUCTION AND USES THEREOF

20220183310

2022-06-16

Monascus purpureus and use thereof

#10

20220017854

2022-01-20

Strains of penicillium camemberti

#11

20210337818

2021-11-04

NEW BACTERIA

#12

20210045401

2021-02-18

Stabilization of chymosin by polymers

#13

20200196621

2020-06-25

Method of producing a simplified cheese spread and products therefrom

#14

20200113952

2020-04-16

BACILLUS SUBTILIS STRAIN WITH PROBIOTIC ACTIVITY

#15

20190261639

2019-08-29

Method for the manufacture of a cream cheese

#16

20190116823

2019-04-25

Quark matrix with improved taste characteristics (II)

#17

20180271920

2018-09-27

Probiotics and methods of use

#18

20180199582

2018-07-19

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

#19

20180035687

2018-02-08

Method for production of soft cheese comprising simultaneous addition of acidifying bacteria and coagulant

#20

20180030427

2018-02-01

Chymosine enzyme variants

#21

20180027835

2018-02-01

METHOD AND SYSTEM FOR PRODUCING PANELA CHEESE, RESULTING AS BY-PRODUCT WHEY WITHOUT SALT OR WITH MINIMAL AMOUNT OF SALT

#22

20170065648

2017-03-09

Probiotics and methods of use

#23

20170013853

2017-01-19

SMOOTH COTTAGE CHEESE AND COTTAGE CHEESE PRODUCT, PROCESS AND METHOD

#24

20160338369

2016-11-24

Aspergillus oryzae aged cheese and preparation method thereof

#25

20160213016

2016-07-28

FOODSTUFFS PREPARATION (II)

#26

20160165910

2016-06-16

strains

#27

20160143308

2016-05-26

Stabilization of chymosin by polymers

#28

20160113973

2016-04-28

Probiotics and methods of use

#29

20150157037

2015-06-11

FERMENTATION PROCESS OF A SUBSTRATE USING A MIXED CULTURE FOR THE PRODUCTION OF AN EDIBLE BIOMASS FOR ANIMAL AND/OR HUMAN CONSUMPTION

#30

20150147437

2015-05-28

METHOD FOR PREPARING CHEESES WITH IMPROVED AROMA

#31

20150147436

2015-05-28

PRODUCTION OF CHEESE WITH S. THERMOPHILUS

#32

20150140169

2015-05-21

Modified chymosin polypeptides

#33

20150118356

2015-04-30

Chymosine enzyme variants

#34

20140369981

2014-12-18

Protective effects and application of a lactobacillus plantarum on the alleviation of lead toxicity

#35

20140154389

2014-06-05

PRODUCTION OF CHEESE WITH S. THERMOPHILUS

#36

20140134292

2014-05-15

PRODUCTION OF CHEESE WITH S. THERMOPHILUS

#37

20140113026

2014-04-24

Novel process for producing a cheese with a natural moldy rind

#38

20130059033

2013-03-07

METHOD OF OBTAINING FRESH SPUN CHEESE

#39

20120288586

2012-11-15

PRODUCTION OF CHEESE WITH S. THERMOPHILUS

#40

20120219665

2012-08-30

Processes for making cheese products utilizing denatured acid whey proteins

#41

20120058223

2012-03-08

Cold-active beta-galactosidase, a method of producing same and use of such enzyme

#42

20110123674

2011-05-26

SWISS-TYPE CHEESE FLAVOR COMPOSITIONS AND FOOD PRODUCTS MADE WITH SAME AND THEIR PROCESSES OF MANUFACTURE

#43

20100047320

2010-02-25

ORAL POLYMERIC MEMBRANE FERULOYL ESTERASE PRODUCING BACTERIA FORMULATION

#44

20090226567

2009-09-10

Lactic acid bacteria providing improved texture of fermented dairy products

#45

20070243303

2007-10-18

Methods and Means for Regulating Gene Expression

#46

20070110848

2007-05-17

Cheese flavor composition and process for making same

#47

20070003665

2007-01-04

Process for producing a cheese with a natural moldy rind

#48

20060134269

2006-06-22

Method of preparing a ripening flora comprising a cell weakening step

#49

20050112238

2005-05-26

Cheese flavoring systems prepared with bacteriocins

#50

20050069862

2005-03-31

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

#51

20050042594

2005-02-24

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

#52

17178660

2022-11-29

Natural pasta-filata style cheese with improved texture