3498 ⎘
Cheese; Cheese preparations; Making thereof; Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin Enzymes other than milk clotting enzymes, e.g. lipase, beta-galactosidase
YARROWIA LIPOLYTICA AND ITS USE FOR PRODUCING LIPASES SPECIFICALLY LIBERATING SHORT CHAIN FATTY ACIDS
#2USE OF LACTASE AND LAC(-) LACTIC ACID BACTERIA (LAB) FOR PRODUCING A FERMENTED MILK PRODUCT
#3NATURAL CHEESE PRODUCTION METHOD
#4ENZYME PREPARATIONS YIELDING A CLEAN TASTE
#5LIPASES, COMPOSITIONS, METHODS AND USES THEREOF
#6METHOD FOR MANUFACTURING AN ACIDIFIED PROTEIN PRODUCT FROM CASEIN AND A PRODUCT OBTAINED THEREBY
#7REDUCTION OF MICROBIAL CONTAMINATION IN DAIRY PRODUCTS BY PHOSPHOLIPASE
#8Thioesterases and their use
#9Fermentation
#10Method for manufacturing an acidified protein product from casein and a product obtained thereby
#11Enzyme preparations yielding a clean taste
#12PROTEIN PRODUCTS AND METHODS FOR PRODUCING THEM
#13Use of glycosidase in preparation of a milk product
#14Polypeptides having transgalactosylating activity
#15ENZYME PREPARATIONS YIELDING A CLEAN TASTE
#16CHEESE AND PREPARING THE SAME
#17Thioesterases and their use
#18Cheese and preparing the same
#19CARBOXYPEPTIDASE FOR CHEESE RIPENING
#20Pregastric esterase and derivatives thereof
#21Use of glycosidase in preparation of a milk product
#22Polypeptides having transgalactosylating activity
#23Process for food production
#24ACCELERATED FUNGAL GROWTH
#25Pregastric esterase and derivatives thereof
#26Lipases with high specificity towards short chain fatty acids and uses thereof
#27Targeting of active compounds to curd during cheese making
#28Method for producing modified milk
#29METHOD FOR PRODUCING CHEESE
#30NOVEL SIALIDASE
#31GROWTH MEDIUM FOR LACTIC ACID BACTERIA
#32Method of using lipid acyltransferase
#33Method for producing ultra-heat treatment milk
#34Sialidases
#35GOOD TASTING FOOD PRODUCT CONTAINING AN AGENT FOR REDUCING CARBOHYDRATE UPTAKE; AND COMPOSITIONS CONTAINING SUCH AN AGENT
#36Fungal lypolytic and amylase enzyme composition and methods using the same
#37Cheese Products Containing Galacto-Oligosaccharides And Having Reduced Lactose Levels
#38Novel process for enzymatic bleaching of food products
#39Process for producing lactose-free milk
#40Process For Producing Cheese
#41Enzyme preparations yielding a clean taste
#42Phospholipase
#43Transfer of Active Compounds to Curd During Cheese Making
#44Method
#45Fungal lipolytic enzymes, nucleic acids encoding, and uses thereof
#46Process for producing cheese
#47Process for Producing Cheese
#48Method for Screening and Selecting Enzymes
#49Dairy products and method of manufacturing the same
#50Carboxypeptidase for cheese ripening
#51Method of using lipid acyltransferase
#52Cheese flavor composition and process for making same
#53Phospholipase
#54Process for preparing a modified dairy product
#55Method of using lipid acyltransferase
#56Production of milk protein ingredient with high whey protein content
#57Method of using lipid acyltransferase
#58Method
#59Method for producing a fermented dairy product
#60Methods and compositions involving endopeptidases PepO2 and PepO3
#61Milk improved by treatment with proteases and methods for its preparation
#62Process for manufacturing cheeses and other dairy products and products thereof
#63Process for producing cheese curd
#64Cheese flavoring systems prepared with bacteriocins
#65Phospholipase
#66Process for producing cheese