3508 ⎘
Cheese; Cheese preparations; Making thereof; Making cheese curd; Treating milk before coagulation; Separating whey from curd using additives other than acidifying agents, NaCl, CaCl, dairy products, proteins, fats, enzymes or microorganisms
CHEESE AND WHEY PRODUCTS AND METHODS FOR MAKING CHEESE AND WHEY PRODUCTS
#2STABILIZED STARCH
#3MAGNESIUM ION AS ANTIBACTERIAL AGENT
#4Heteropolysaccharides
#5USE OF HEXOSE OXIDASE AND/OR CELLOBIOSE OXIDASE FOR REDUCTION OF MAILLARD REACTION
#6HETEROPOLYSACCHARIDES
#7USE OF CELLOBIOSE OXIDASE FOR REDUCTION OF MAILLARD REACTION
#8Method for Making a Heat-treated Cheese
#9Probiotic fermented whey based beverage, and method for producing same
#10Cheesecake filling
#11Stabilized starch
#12NUTRITIONAL SUPPLEMENTS FROM GREEN LEAFY VEGETABLES
#13COMPOSITIONS AND METHODS FOR IMPROVING CHEESE PERFORMANCE
#14ALGINATE GUM
#15Method for manufacturing a cheese-based food product, advantageously a cheese, cheese specialty, or cheese substitute
#16PROCESS TO PRODUCE A MICROBIOLOGICALLY STABLE CHEESE
#17METHOD FOR PREPARING MILK-DERIVED PRODUCTS BASED ON CREAM, RICOTTA AND MIXTURES THEREOF INTENDED FOR QUICK- FREEZING OR FREEZING, PRODUCTS OBTAINED WITH SAID METHOD AND USES THEREOF
#18Method for the production of dextran
#19inducia DSM 21379 as enhancer of cellular immunity, hypocholesterolemic and anti-oxidative agent and antimicrobial agent against
#20Heteropolysaccharides
#21Method for making cheese
#22Polypeptides having transgalactosylating activity
#23ALGINATE GUM
#24Carotenoid coloring composition
#25Nutritional supplements from green leafy vegetables
#26Polypeptides having transgalactosylating activity
#27FOOD PRODUCTS, PREPARATION, AND THERAPEUTIC METHODS
#28PRODUCTION OF CHEESE WITH S. THERMOPHILUS
#29CHEESE AND METHOD FOR ITS MANUFACTURING
#30SYSTEM AND METHOD FOR MAKING ORGANIC COTTAGE CHEESE
#31Blue cheese product and process for preparing same
#32Dairy product
#33ISOLATED LACTOBACILLUS PLANTARUM STRAIN INDUCIA DSM 21379 AS PROBIOTIC THAT ENHANCES NATURAL IMMUNITY AND FOOD PRODUCTS AND MEDICINAL PREPARATIONS COMPRISING IT
#34Yogurt-cheese products
#35Targeting of active compounds to curd during cheese making
#36METHOD FOR MAKING CHEESE
#37Method of Producing Acid Stable Protein Products and Products so Produced
#38METHOD FOR PRODUCING CHEESE
#39GROWTH MEDIUM FOR LACTIC ACID BACTERIA
#40Method of using lipid acyltransferase
#41Methods for improving curd yield of coagulated milk products
#42FOOD COMPOSITIONS INCORPORATING ADDITIONAL LONG CHAIN FATTY ACIDS
#43METHOD FOR PRODUCING CHEESE
#44METHOD FOR PRODUCING CHEESE
#45FOOD COMPOSITIONS INCORPORATING STEARIDONIC ACIDS
#46Agent for reducing visceral fat
#47Use of composition for manufacture of medicant and method for inhibiting formation of body fat
#48Composition and Process for Flavouring Dairy Products, Strain of Lactic Acid Bacterium, Use of Said Composition or Strain
#49Food ingredients and food products treated with an oxidoreductase and methods for preparing such food ingredients and food products
#50NOVEL STARTER MEDIUM
#51Method for Producing Cheese Using Heat Treated Milk and a Protein Hydrolysate
#52Dairy products and dairy product analogues and method of preparing same
#53Transfer of Active Compounds to Curd During Cheese Making
#54Process for Producing Cheese
#55Cheese Granules Composition and Cheese Containing Granules Composition
#56Method
#57ENZYMATIC PROCESS FOR OBTAINING INCREASED YIELD OF LACTOBIONIC ACID
#58Method of using lipid acyltransferase
#59Enzymatic process for obtaining increased yield of lactobionic acid
#60Method of using lipid acyltransferase
#61Compositions and methods for improving curd yield of coagulated milk products
#62Continuous production of pregelatinized corn flours for dairy-based and cereal-based foods
#63Cheese alternative product and process for preparing a cheese alternative product
#64Yogurt-cheese compositions
#65Method of using lipid acyltransferase
#66Compositions and methods for improving curd yield of coagulated milk products
#67Method
#68Food ingredients and food products treated with an oxidoreductase and methods for preparing such food ingredients and food products
#69Process for manufacturing cheeses and other dairy products and products thereof
#70Yogurt-cheese products, and methods of making the same
#71Process for the manufacture of cheese base and the products made therefrom
#72Compositions and methods for improving curd yield of coagulated milk products
#73Magnesium-enriched compositions
#74Camel-milk products with plant-based protein additive