Method for moderately increasing content of dimethyl disulfide in casein-containing processed cheese

METHODS RESPECTIVELY FOR PRODUCING CHEESE AND CHEESE ANALOGUE USING ENZYME

MUTANT TRANSGLUTAMINASE

Heat stable milk protein product and method for its manufacturing

USE OF HEXOSE OXIDASE AND/OR CELLOBIOSE OXIDASE FOR REDUCTION OF MAILLARD REACTION

Methods for making heat-treated cheeses

Heat stable milk protein product and method for its manufacturing

Mutant lipase and use thereof

Hydrolases, nucleic acids encoding them and methods for making and using them

Cheese and method for producing the same

Lipase in short-chain esterification of fatty acids

Amylose and amylopectin derivatives

Pregastric esterase and derivatives thereof

Hydrolases, nucleic acids encoding them and methods for making and using them

Method for the control of the formation of acrylamide in a foodstuff

Pregastric esterase and derivatives thereof

Method of making fresh cheese with enhanced microbiological safety

NOVEL OXIDOREDUCTASES AND USES THEREOF

Enzymatic methods of flavor modification

Amylose and Amylopectin Derivatives

Composition Comprising A Coupled Enzyme System

Process for the Heterotrophic Production of Microbial Products with High Concentrations of Omega-3 Highly Unsaturated Fatty Acids

PROCESSED CHEESE WITH IMPROVED FIRMNESS USING CROSS-LINKING ENZYMES

Hydrolases, nucleic acids encoding them and methods for making and using them

Carboxypeptidase for cheese ripening

Lysozyme-chitosan films

Bleaching of dairy products

Process for the preparation of an extract with Carotenoids, UV absorption, antibacterial and pH indicating properties from a deep-sea bacterium

Synergistic effects of tagatose and oligosaccharides on mouthfeel and creaminess in dairy products

Method

Amylose and amylopectin derivatives