3522 ⎘
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 Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl or KCl; Foamed fresh cheese products
Shelf Stable Natural Cheese Product
#2LOW-CALORIE DESSERTS
#3Cheese product with carrageenan casing
#4Starch-based texturizers for low protein yogurt, yogurt composiiton and method of making the yogurt composition
#5STARCH-BASED TEXTURIZERS FOR FOOD COMPOSITIONS
#6Cheesecake filling
#7Food and Beverage Products Comprising Low Calorie, Low Glycemic Index (GI), and Sustained Energy Release Sugar Composition
#8FAT SPREAD CONTAINING MILKFAT AND VEGETABLE OILS
#9AROMA MILK COMPOSITION COMPRISING DIACETYL AND USES THEREOF
#10A METHOD OF MAKING A FERMENTED DAIRY PRODUCT
#11PROCESS TO PRODUCE A MICROBIOLOGICALLY STABLE CHEESE
#12METHOD 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
#13Non-aqueous liquid and semi-solid formulations of amorphous calcium carbonate
#14Encapsulated amorphous calcium carbonate compositions
#15SMOOTH COTTAGE CHEESE AND COTTAGE CHEESE PRODUCT, PROCESS AND METHOD
#16Processes for the preparation of phospholipid-enriched dairy products as neutraceuticals for the formulation of functional foods
#17Method of making probiotic dairy products with date syrup additive
#18Filled cheese product
#19AN AROMA MILK COMPOSITION COMPRISING DIACETYL AND USES THEREOF
#20Multiple texture food
#21FAT SUBSTITUTE COMPOSITIONS
#22EDIBLE COMPOSITION COMPRISING CELLULOSE ETHER AND ITS USE AS FAT SUBSTITUTE IN DAIRY PRODUCTS
#23PLANT-DERIVED POWDER FOR FOOD AND PLANT PROTECTION, AND METHODS FOR PREPARATION
#24Dairy composition with high-potency sweetener
#25Intermediate moisture bar using a dairy-based binder
#26FRESH DAIRY PRODUCTS WITH SATIETOGENIC POWER AND METHODS FOR PREPARING SAME
#27METHOD FOR PRODUCING PASTEURIZED FRESH CHEESE
#28CONCENTRATED, CREAMY TO SOLID AND DRY COMPOSITIONS OF AN OIL-IN-WATER EMULSION, METHOD FOR THE PRODUCTION THEREOF AND USE THEREOF FOR PRODUCING IMPROVED FOODS IN TERMS OF SENSORY ASPECTS AND NUTRITION PHYSIOLOGY
#29Protein hydrolysate and plant sterol containing composition for improving serum lipid profile and preventing atherosclerosis
#30TEMPERATURE-INDUCED DELIVERY OF NUTRIENTS BY MICRO-ORGANISMS IN THE GASTROINTESTINAL TRACT
#31Intermediate moisture bar using a dairy-based binder
#32Cream substitute
#33Multiple Texture Food
#34Food composition comprising gas bubbles and process for preparing it
#35Cream substitute
#36PROTEIN HYDROLYSATE AND PLANT STEROL CONTAINING COMPOSITION FOR IMPROVING SERUM LIPID PROFILE AND PREVENTING ATHEROSCLERORIS
#37PROCESS FOR PREPARING A FUNCTIONAL DAIRY DESSERT
#38Hot Temperature Aerated Dairy Product Having Shelf Stable Properties
#39Acidified dairy food
#40COMPOSITION FOR IMPROVING SKIN QUALITY AND A PROCESS FOR PREPARING THE SAME
#41REDUCED-SALT DAIRY PRODUCT WITH IMPROVED TASTE
#42Lactic acid bacteria providing improved texture of fermented dairy products
#43Salt Enhancing Compounds and Use
#44Fresh Dairy Products With Satietogenic Power Based on Water-Soluble Fibers and Methods for Preparing Same
#45Cultured Dairy Products and Methods of Manufacture
#46Fresh Dairy Products with Satietogenic Power and Methods for Preparing Same
#47Fresh Dairy Products with Improved Microbial Stability
#48Method of Making Fresh Cheese with Enhanced Microbiological Safety
#49Dairy composition with high-potency sweetener
#50Semi-finished food product and a process for preparing it
#51Method for preparing a gelled food product and semi-finished product for use in the method
#52FERMENTED MILK PRODUCT AND PROCESS
#53Semi-finished food product
#54Cultured dairy products and methods of manufacture
#55Method for preparing a gelled food product
#56Protein hydrolysate and plant sterol containing composition for improving serum lipid profile and preventing atherosclerosis
#57Method and system for controlling product density
#58Yogurt-cheese compositions
#59Milk improved by treatment with proteases and methods for its preparation
#60Low protein cream cheese
#61Synergistic effects of tagatose and oligosaccharides on mouthfeel and creaminess in dairy products
#62Cheese having reintroduced fine particles of cheese
#63Dairy product comprising texturizers
#64Gum application in wheyless cream cheese systems
#65Dairy product with stripes or coating