3495 ⎘
Cheese; Cheese preparations; Making thereof; Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
CULTURE AND KIT-OF-PART OF BACTERIAL STRAINS
#2Controlling the Flavour Potential and Phage Risk of Lactococcus Lactis in Cheddar Cheese
#3FOOD MATERIALS COMPRISING FILAMENTOUS FUNGAL PARTICLES AND MEMBRANE BIOREACTOR DESIGN
#4Composition Comprising Lactococcus Methods and Products Thereof
#5USE OF LACTIC ACID BACTERIA FOR PREPARING FERMENTED FOOD PRODUCTS WITH INCREASED NATURAL SWEETNESS
#6POLYSACCHARIDES RESULTING IN IMPROVED WATER HOLDING CAPACITY OF DAIRY PRODUCTS
#7PROCESS FOR PRODUCING A MESOPHILIC FERMENTED MILK PRODUCT
#8Processed Cheese With Cultured Dairy Components And Method Of Manufacturing
#9Food Materials Comprising Filamentous Fungal Particles and Membrane Bioreactor Design
#10Food Materials Comprising Filamentous Fungal Particles and Membrane Bioreactor Design
#11METHODS AND CULTURES TO MANUFACTURE PIZZA CHEESE
#12AGENT FOR INDUCING INTERFERON PRODUCTION CONTAINING LACTIC ACID BACTERIA
#13Food Materials Comprising Filamentous Fungal Particles and Membrane Bioreactor Design
#14LACTIC ACID BACTERIA HAVING IMPROVED SUGAR METABOLISM
#15Food materials comprising filamentous fungal particles and membrane bioreactor design
#16Food materials comprising filamentous fungal particles and membrane bioreactor design
#17Food materials comprising filamentous fungal particles and membrane bioreactor design
#18Food materials comprising filamentous fungal particles and membrane bioreactor design
#19Food Materials Comprising Filamentous Fungal Particles and Membrane Bioreactor Design
#20Food Materials Comprising Filamentous Fungal Particles and Membrane Bioreactor Design
#21NOVEL THERMOTOLERANT LACTOBACILLUS
#22BYPASSING CURD-WASH IN CONTINENTAL CHEESE MAKING
#23METHOD OF INCREASING NISIN PRODUCTION IN LACTOCOCCUS LACTIS
#24Processed cheese with cultured dairy components and method of manufacturing
#25Food materials comprising filamentous fungal particles and membrane bioreactor design
#26NEW USE OF BIFIDOBACTERIUM LACTIS BL-99 IN SUPPRESSION OF INTESTINAL INFLAMMATION
#27FOOD MATERIALS COMPRISING FILAMENTOUS FUNGAL PARTICLES AND MEMBRANE BIOREACTOR DESIGN
#28METHOD OF MAKING FRENCH-TYPE GOAT CHEESE
#29COMPOSITION COMPRISING LACTOCOCCUS, METHODS AND PRODUCTS THEREOF
#30Food materials comprising filamentous fungal particles and membrane bioreactor design
#31with increased diacetyl production
#32Agent for inducing interferon production containing lactic acid bacteria
#33PHAGE RESISTANT LACTIC ACID BACTERIA
#34Use of lactic acid bacteria for preparing fermented food products with increased natural sweetness
#35Methods and cultures to manufacture pizza cheese
#36Food Materials Comprising Filamentous Fungal Particles and Membrane Bioreactor Design
#37Food materials comprising filamentous fungal particles and membrane bioreactor design
#38Method for producing a cheese with reduced amount of galactose
#39Heteropolysaccharides
#40PROCESS FOR PRODUCING A MESOPHILIC FERMENTED MILK PRODUCT
#41Interactions between cultures, coagulants and technology to increase cheese yields
#42MOZZARELLA CHEESE
#43HETEROPOLYSACCHARIDES
#44subsp. CCFM1018 and application thereof in preparation of food and medicine for excreting plasticizer
#45CHEESE HAVING SHEEP-LIKE AND/OR GOATY FLAVOUR ATTRIBUTES
#46Food composition and pharmaceutical composition with strains of lactic acid bacteria and method for modulating blood glucose
#47BIFIDOBACTERIUM LONGUM
#48(ST) cell to make e.g. mozzarella cheese
#49with increased diacetyl production
#50Food materials comprising filamentous fungal particles and membrane bioreactor design
#51Food materials comprising filamentous fungal particles
#52Use of lactic acid bacteria for preparing fermented food products with increased natural sweetness
#53Processed cheese with cultured dairy components and method of manufacturing
#54Bacteria
#55Agent for inducing interferon production containing lactic acid bacteria
#56MANUFACTURE OF CHEESE
#57Lactobacillus supplement for alleviating type 1 diabetes
#58Quark matrix with improved taste characteristics (I)
#59Low-mineral quark matrix
#60and use thereof
#61Bioprotection using lactobacillus paracasei strains
#62Phage insensitive
#63Fermentation
#64NOVEL THERMOTOLERANT LACTOBACILLUS
#65Method for preparing cottage cheese
#66Strains of with antifungal properties
#67SOLID STATE, FRESH JOGURT CHEESE WITH LIVE AND ACTIVE CULTURES AND CHOCOLATE COVERED YOGURT DESSERT MADE OF IT, AND PROCESS FOR THEIR PREPARATION
#69LACTIC BACTERIUM WITH MODIFIED GALACTOKINASE EXPRESSION FOR TEXTURIZING FOOD PRODUCTS BY OVEREXPRESSION OF EXOPOLYSACCHARIDE
#70Method of producing naturally wood smoked cheese
#71Phage insensitive
#72Non-CRISPR-mediated phage resistant
#73Agent for inducing interferon production containing lactic acid bacteria
#74SMOOTH COTTAGE CHEESE AND COTTAGE CHEESE PRODUCT, PROCESS AND METHOD
#75PROTEIN PRODUCTS AND METHODS FOR PRODUCING THEM
#76Method for preparing camembert type cheese
#77Heteropolysaccharides
#78A NOVEL ALL NATURAL LOW FAT CHEDDAR CHEESE
#79Method of making probiotic dairy products with date syrup additive
#80Method for producing Swiss-type cheese
#81Method for making cheese
#82Bioprotection using strains
#83Bacterial strains having an outstanding ability to produce menaquinone
#84PRODUCTION OF COTTAGE CHEESE BY USING STREPTOCOCCUS THERMOPHILUS
#85lactic acid bacterium
#86supplement for alleviating type 1 diabetes
#87Processed Cheese With Natural Antibacterial And Antimycotic Components And Method Of Manufacturing
#88QUARG-LIKE CHEESE AND MANUFACTURING METHOD THEREOF
#89Use of lactic acid bacteria for preparing fermented food products with increased natural sweetness
#90Bioprotection using strains
#91METHOD FOR MAKING CHEESE
#92Strain of cadmium-removing bacterium, and uses of the same
#93Agent for inducing interferon production containing lactic acid bacteria
#94Lactic acid bacteria strain and its use for the protection of food products
#95MANUFACTURE OF CHEESE
#96Processed cheese with cultured dairy components and method of manufacturing
#97Flavor-enhancing
#98Porphyrin containing lactic acid bacterial cells and use therof
#99Process for producing cream cheese
#100Methods and Composition for EPS-Fortified Ingredients in Cheese
#101Method for Improving Flavor Production in a Fermented Food Product
#102Anti-listerial mixed culture and method for producing cheese
#103STREPTOCOCCUS THERMOPHILUS BACTERIUM
#104Authentication method of dairy products
#105PRODUCTION OF CHEESE WITH S. THERMOPHILUS
#106supplement for alleviating type 1 diabetes
#107LACTIC BACTERIUM WITH MODIFIED GALACTOKINASE EXPRESSION FOR TEXTURIZING FOOD PRODUCTS BY OVEREXPRESSION OF EXOPOLYSACCHARIDE
#108Process for manufacturing of a fermented dairy product
#109LACTOBACILLUS ACIDOPHILUS NUCLEIC ACID SEQUENCES ENCODING CELL SURFACE PROTEIN HOMOLOGUES AND USES THEREFORE
#110Production of cottage cheese by using
#111Bacterial Strains Having an Outstanding Ability to Produce Menaquinone
#112BLOOD-ADIPONECTIN-CONCENTRATION INCREASE-ACCELERATOR AND/OR DECREASE-INHIBITOR THEREOF AND VISCERAL FAT ACCUMULATION INHIBITOR
#113LACTIC ACID BACTERIA AND THEIR CELLULAR COMPONENTS INDUCING IMMUNOREGULATORY FUNCTION, AND METHOD OF OBTAINING THE SAME
#114COMPOSITION FOR MAKING A DAIRY PRODUCT
#115METHOD FOR MAKING CHEESE
#116Isolated Microorganism Strain Lactobacillus Plantarum Tensia DSM 21380 as Antimicrobial and Antihypertensive Probiotic, Food Product and Composition Comprising Said Microorganism and Use of Said Microorganism for Preparation of Antihypertensive Medicine and Method for Suppressing Pathogens and Non-Starter Lactobacilli in Food Product
#117METHOD FOR PREPARING A LEAVEN FROM RAW MILK, LEAVEN OBTAINED BY MEANS OF THIS METHOD AND USE OF THIS LEAVEN FOR PRODUCING A MILK PRODUCT
#118Liquid starter cultures having an improved storage stability and use thereof
#119Mammalian milk microorganisms, compositions containing them and their use for the treatment of mastitis
#120Bifidobacterium longum
#121Method for making cheese
#122IMMUNOMODULATING PROBIOTIC LACTIC ACID BACTERIA
#123Tetracycline-sensitive bifidobacteria strains
#124LACTOSE-POSITIVE RECOMBINANT LEUCONOSTOC STRAIN
#125Lactic acid bacteria strain and its use for the protection of food products
#126Bacterium
#127METHOD FOR PREPARING A MILK FOR MILK-DAIRY APPLICATIONS, THE MILK OBTAINED BY SAID METHOD AND THE USES THEREOF
#128BLOOD-ADIPONECTIN-CONCENTRATION INCREASE-ACCELERATOR AND/OR DECREASE-INHIBITOR THEREOF AND VISCERAL FAT ACCUMULATION INHIBITOR
#129Composition and Process for Flavouring Dairy Products, Strain of Lactic Acid Bacterium, Use of Said Composition or Strain
#130Immune function modulating agents
#131Mutant strains of lactic acid bacteria having a non-phosphorylable lactose permease
#132Compositions for enternal application of microorganisms
#133Feline probiotic bifidobacteria and methods
#134Metabolically engineered lactic acid bacteria and their use
#135Strains of
#136Dairy products and dairy product analogues and method of preparing same
#137Aromatization of a Milk Product Using at Least One Bacterium Producing a Bacteriocin and Belonging to the Pediococcus Genus
#138Process for increasing the yield of subsp, and/or subsp. bacteria cultures during aerobic fermentation
#139Anti-allergy lactic acid bacteria
#140Method of Making Fresh Cheese with Enhanced Microbiological Safety
#141Method For The Preparation Of A Starter Culture
#142Porphyrin containing lactic acid bacterial cells and use thereof
#143Cheese Products
#144nucleic acid sequences encoding cell surface protein homologues and uses therefore
#145nucleic acid sequences encoding cell surface protein homologues and uses therefore
#146Lactobacillus fermentum strain and uses thereof
#147Feline probiotic bifidobacteria
#148Lactobacillus rhamnosus polynucleotides, polypeptides and methods for using them
#149Yogurt-cheese compositions
#150Phage-resistant microorganisms and genetic determinants of phage resistance
#151Process to improve milk coagulation by means of strains of lactic bacteria, new strains and their use in said process
#152Bifidobacteria preventing diarrhea caused by pathogenic bacteria
#153Cheese capable of disinfecting
#154Method of improving food fermentation procedures
#155Lactic acid bacteria and their cellular components inducing immunoregulatory function, and method of obtaining the same
#156Transesterification reaction for production of dairy flavour enhancing esters
#157nucleic acid sequences encoding cell surface protein homologues and uses therefore
#158Method of producing macedocin by culturing