3523 ⎘
Cheese; Cheese preparations; Making thereof; Treating cheese curd after whey separation; Products obtained thereby; Particular types of cheese Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
Sub-classes:EMULSIFYING SALT-FREE AND STARCH STABILIZED CHEESE
#2METHODS AND SYSTEMS OF MAKING CHEESE FORMS
#3FOOD PRODUCTS AND SYSTEMS AND METHODS OF MAKING SAME
#4PRODUCT AND METHOD OF PRODUCING DAIRY PRODUCTS COMPRISING DAIRY-DERIVED EMULSIFYING SALTS
#5APPARATUSES AND METHODS FOR EXTRUDING A VISCOUS FOOD PRODUCT
#6DEVICE AND SYSTEM FOR CONTROLLED MIXING OF FLUID TEXTURED MATERIAL ALONG A LINEAR PATH BY MEANS OF VARIABLE OHMIC CONTROL
#7MUTANT TRANSGLUTAMINASE
#8Method for manufacturing a food product comprising matter of dairy origin and matter of plant origin, and hybrid food product containing matter of dairy origin and matter of plant origin
#9Product and method of producing dairy products comprising dairy-derived emulsifying salts
#10Food products and systems and methods of making same
#11High esters producing strain of and its application in production of ester flavor fermented cheese
#12PROCESS FOR USING THERMAL TREATMENT TO MODIFY AND CONTROL THE MELT PROPERTIES OF NATURAL CHEESE
#13Method and device for producing herb cheese
#14EMULSIFYING SALT-FREE AND STARCH STABILIZED CHEESE
#15Food products and systems and methods of making same
#16Methods for making heat-treated cheeses
#17Product and method of producing dairy products comprising dairy-derived emulsifying salts
#18Process for Manufacture of Process Cheese Without Emulsifying Salt
#19Method for Forming Freeze-Dried Cheese Products
#20METHOD FOR PRODUCING A CHEESE STRING
#21Physically stable liquefied blue cheese composition and process for making it
#22System and kit for processing a flowable food mass
#23PROCESS FOR USING THERMAL TREATMENT TO MODIFY AND CONTROL THE MELT PROPERTIES OF NATURAL CHEESE
#24All-natural, heat and freeze-thaw stable mayonnaise food product
#25METHODS AND SYSTEMS OF MAKING CHEESE FORMS
#26METHOD AND SYSTEM FOR PRODUCING PANELA CHEESE, RESULTING AS BY-PRODUCT WHEY WITHOUT SALT OR WITH MINIMAL AMOUNT OF SALT
#27METHOD FOR SEPARATING PORTIONS OF A FOOD MASS
#28ASSEMBLY OF AT LEAST ONE PLANT PROTEIN AND AT LEAST ONE MILK PROTEIN, PRODUCTION THEREOF AND USES OF SAME
#29Emulsifying salt-free cheese and method of making thereof having a blend of sheared and non-sheared fat
#30CHEESE PORTION AND RELATED PRODUCTION METHOD
#31Whole grain composition comprising hydrolyzed starch
#32Processed cheese without emulsifying salts
#33METHOD FOR SEPARATING PORTIONS OF A FOOD MASS
#34Use of electromagnetic energy for making pasta filata cheese
#35METHOD FOR PRODUCING PROCESSED CHEESE
#36Snack-type dry cheese or dairy foodstuff and its process of manufacture
#37Cheese-making methods and apparatuses
#38CHEESE-LIKE FOOD ARTICLE
#39Method for processing a pourable food substance
#40CRUMBLE PROCESS CHEESE PRODUCTS AND METHODS OF PRODUCTION
#41Continuous cheese production process
#42Process for producing cream cheese
#43Method for manufacturing a whole milk cheese
#44CHEESE-CONTAINING FOOD AND METHOD FOR PRODUCING SAME
#45METHOD FOR IMPROVING SALTY TASTE OF FOOD OR BEVERAGE AND SALTY TASTE IMPROVING AGENT
#46DAIRY PROTEIN GEL
#47Method And Apparatus For Making Aerated Food Product And Product Obtainable Thereby
#48Methods for improving curd yield of coagulated milk products
#49METHOD OF PRODUCING A CHEESE, AND CHEESE OBTAINED
#50Liquefaction of cheese
#51Continuous emulsification process for process cheese type and equipment therefor, and continuous production method for process cheese type and equipment therefor
#52Cheese Products Containing Galacto-Oligosaccharides And Having Reduced Lactose Levels
#53Sodium-potassium hexametaphosphate and potassium metaphosphate with a low insolubles content
#54Increasing the Firmness of Process Cheese by Utilizing Ingredient Synergism
#55Processed cheese without emulsifying salts
#56Dairy Product and Process
#57REDUCED FAT CHEESE HAVING ENHANCED ORGANOLEPTIC PROPERTIES
#58Modified Whey Protein For Low Casein Processed Cheese
#59Process for preparing concentrated milk protein ingredient and processed cheese made therefrom
#60Compositions and methods for improving curd yield of coagulated milk products
#61Process for producing cheese
#62Compositions and methods for improving curd yield of coagulated milk products
#63Curds for processed and imitation cheese, cheese products produced therefrom, novel intermediate products and methods of making same
#64Method for fast production of cheese curds and cheese products produced therefrom
#65Processed cheeses comprising dietary fiber gel
#66Continuous emulsification process for process cheese type and equipment therefor, and continuous production method for process cheese type and equipment therefor
#67Processed cheeses comprising dietary fiber gel
#68Functional foods and process for producing functional food
#69Processed cheese products and process for producing processed cheese
#70Mozzarella-type string cheese product
#71Compositions and methods for improving curd yield of coagulated milk products
#72Processed cheeses comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid
#73Particulate cheese curd product