3521 ⎘
Cheese; Cheese preparations; Making thereof; Treating cheese curd after whey separation; Products obtained thereby; Particular types of cheese Soft unripened cheese, e.g. cottage or cream cheese
Sub-classes:THREE-DIMENSIONAL FOOD ITEM PRINTING SYSTEM AND THREE-DIMENSIONAL FOOD ITEM PRINTING METHOD
#2FAT-FREE SOFT CREAM CHEESE USING AGGREGATES OF PEA PROTEIN HYDROLYSATE
#3A METHOD FOR THE MANUFACTURE OF A CREAM CHEESE
#4A METHOD FOR THE MANUFACTURE OF A CREAM CHEESE
#5METHOD OF PRODUCING A SIMPLIFIED CHEESE SPREAD AND PRODUCTS THEREFROM
#6LISTERIA INHIBITION BY MANGANESE DEPLETION
#7METHOD OF REDUCING GROWTH OF LISTERIA IN FOOD PRODUCTS
#8FERMENTED CREAM CHEESE COMPOSITION WITH HIGH PROTEIN CONTENT
#9Products having high efficacy omega-6/omega-3 balanced polyunsaturated fatty acids
#10Products having high efficacy omega-6/omega-3 balanced polyunsaturated fatty acids
#11METHOD OF MAKING FRENCH-TYPE GOAT CHEESE
#12Method for adjusting the dry matter content of concentrates in curd production and device for carrying out the method
#13FUNCTIONAL ADZUKI BEAN-DERIVED COMPOSITIONS
#14Prepared foods having high efficacy omega-6/omega-3 balanced polyunsaturated fatty acids
#15STABILIZED SEMISOLID FOOD PRODUCTS
#16Variants of chymosin with improved milk-clotting properties
#17Fermented milk soft cheese product and process of making same
#18METHOD OF PRODUCING CHEESE CURD AND CHEESE PRODUCTS PRODUCED THEREOF
#19PREPARED FOODS HAVING HIGH EFFICACY OMEGA-6/OMEGA-3 BALANCED POLYUNSATURATED FATTY ACIDS
#20Multi-layer films and related methods
#21Cheese toppings for baked snacks suitable for prebake application
#22(ST) cell to make e.g. mozzarella cheese
#23PHYSICALLY STABLE LIQUEFIED CHEESE COMPOSITION AND PROCESS FOR MAKING IT
#24Prepared foods having high efficacy omega-6/omega-3 balanced polyunsaturated fatty acids
#25Method of producing a simplified cheese spread and products therefrom
#26STABILISER-FREE COTTAGE CHEESE, A THICKENED DAIRY LIQUID SUITABLE FOR ITS PRODUCTION, AND RELATED METHODS
#27Cheesecake filling
#28Method for the manufacture of a cream cheese
#29Variants of chymosin with improved milk-clotting properties
#30MULTI-LAYER FILMS AND RELATED METHODS
#31MANUFACTURE OF CHEESE
#32Quark matrix with improved taste characteristics (I)
#33Low-mineral quark matrix
#34Quark matrix with improved taste characteristics (II)
#35Variants of chymosin with improved milk-clotting properties
#36Dietary supplement containing lyophilized dairy and linolenic acid
#37Bioprotection using lactobacillus paracasei strains
#38Modification of mineral composition of milk for the production of an acidified milk product
#39PROCESS FOR THE PRODUCTION OF VISCOUS FOODS EXHIBITING A REDUCED SEPARATION OF LIQUIDS CONTAINED THEREIN
#40METHOD FOR PRODUCING A FOOD PRODUCT BASED ON VINEGAR CREAM AND CHEESE CREAM AND A PRODUCT OBTAINED USING SUCH METHOD
#41Method for preparing cottage cheese
#42Whey protein concentrate, acidified milk products comprising the concentrate and methods therefor
#43PROCESS OF MANUFACTURING MILK CURD AND CHEESE BY DIRECT CHEMICAL ACIDIFICATION
#44Food composition, containing strain as active ingredient, for alleviating hangover
#45Physically stable liquefied cheese composition and process for making it
#46Dietary Supplement Containing Lyophilized Diary and Linolenic Acid
#47Functional adzuki bean-derived compositions
#48PROCESS TO PRODUCE A MICROBIOLOGICALLY STABLE CHEESE
#49ASSEMBLY OF AT LEAST ONE PLANT PROTEIN AND AT LEAST ONE MILK PROTEIN, PRODUCTION THEREOF AND USES OF SAME
#50Liquid-egg replacement composition
#51SMOOTH COTTAGE CHEESE AND COTTAGE CHEESE PRODUCT, PROCESS AND METHOD
#52PROTEIN PRODUCTS AND METHODS FOR PRODUCING THEM
#53QUARK BASED FAT MIXTURE COMPRISING PLANT OIL AND A PROCESS FOR PRODUCING IT
#54Method to lighten the texture of a fermented dairy product
#55MILK BASED FAT MIXTURE AND A PROCESS FOR PRODUCING IT
#56FOODSTUFFS PREPARATION (II)
#57FOODSTUFFS PREPARATION (I)
#58Continuous Process for Producing a White Cheese Preparation
#59Spreadable High Protein Cream Cheese Products and Methods of Making the Same
#60PROCESS FOR PREPARING A FERMENTED DAIRY PRODUCT WITH REDUCED AMOUNT OF LACTOSE AND IMPROVED NUTRITIONAL AND ORGANOLEPTIC PROPERTIES
#61Prepared foods having high efficacy omega 6/omega 3 balanced polyunsaturated fatty acids
#62Filled cheese product
#63METHOD FOR THE MANUFACTURE OF A CREAM CHEESE
#64Simultaneous Multiple Acervation Process
#65Bioprotection using strains
#66PRODUCTION OF COTTAGE CHEESE BY USING STREPTOCOCCUS THERMOPHILUS
#67Cheese and method for producing the same
#68PRODUCTION OF CHEESE WITH S. THERMOPHILUS
#69QUARG-LIKE CHEESE AND MANUFACTURING METHOD THEREOF
#70Bioprotection using strains
#71Amylose and amylopectin derivatives
#72Dairy Products With Added Dairy Minerals And Methods Of Producing Dairy Products With Added Dairy Minerals
#73Lactic acid bacteria strain and its use for the protection of food products
#74PRODUCTION OF CHEESE WITH S. THERMOPHILUS
#75Process for producing cream cheese
#76SYSTEM AND METHOD FOR MAKING ORGANIC COTTAGE CHEESE
#77Composition and method to suppress whey flavor
#78Cheese with enhanced organoleptic and melting properties
#79Cream Cheese Product And Its Method Of Preparation
#80PRODUCTION OF CHEESE WITH S. THERMOPHILUS
#81Processes for making cheese products utilizing denatured acid whey proteins
#82Process for manufacturing of a fermented dairy product
#83SYSTEM AND METHOD FOR MAKING ORGANIC COTTAGE CHEESE
#84Production of cottage cheese by using
#85Dairy product
#86Method of making standard of identity cream cheese that is flowable at refrigerated temperatures
#87Method for crosslinking beta-cyclodextrin for cholesterol trapping and regeneration thereof
#88Method of Producing Acid Stable Protein Products and Products so Produced
#89Cream cheese products
#90Method of making fresh cheese with enhanced microbiological safety
#91Method And Apparatus For Making Aerated Food Product And Product Obtainable Thereby
#92METHOD OF PRODUCING A THERMIZED UNRIPENED CHEESE AND CHEESE OBTAINED
#93Methods for improving curd yield of coagulated milk products
#94Dairy Product and Process
#95Fresh Cheese And Process For Producing The Same
#96Method for producing cheese
#97Lactic acid bacteria strain and its use for the protection of food products
#98Simultaneous Multiple Acervation Process
#99Amylose and Amylopectin Derivatives
#100Stabilizers useful in low fat spread production
#101Nutritional compositions
#102Cream cheese product and its method of preparation
#103Process for producing lactose-free milk
#104Fine Textured Dairy Product and Process for its Preparation
#105Heated buttermilk and cream for manufacturing cream cheese product
#106Food Ingredients With Reduced Sourness At Low pH
#107Dairy product
#108Method for crosslinking β-cyclodextrin for cholesterol trapping and regeneration thereof
#109High moisture, low fat cream cheese with maintained product quality and method for making same
#110Fresh cheese products containing biogenerated flavor components and methods for producing
#111Bagel toppings
#112Process for producing a cheese with a natural moldy rind
#113FERMENTED MILK PRODUCT AND PROCESS
#114Compositions and methods for improving curd yield of coagulated milk products
#115Egg-based powder
#116Food composition based on a substance derived from milk comprising conjugate linoleic acid glycerides
#117Compositions and methods for improving curd yield of coagulated milk products
#118Nutritional compositions for nutritional management of patients with liver disease
#119Stabilized non-sour dairy base materials and methods for preparation
#120Preparation of pumpable, edible composition using electrodialysis
#121Shelf-stable acidified food compositions and methods for their preparation
#122Bagel topping
#123Shelf-stable foodstuffs and methods for their preparation
#124Stabilisers useful in low fat spread production
#125Compositions and methods for improving curd yield of coagulated milk products
#126Amylose and amylopectin derivatives
#127Whey protein emulsion
#128Food composition based on a substance derived from milk comprising conjugate linoleic acid glycerides