3528 ⎘
Cheese; Cheese preparations; Making thereof; Treating cheese curd after whey separation; Products obtained thereby Other cheese preparations; Mixtures of cheese with other foodstuffs
Sub-classes:METHODS AND SYSTEMS OF MAKING CHEESE FORMS
#2COOLING MOLD UNIT AND COOLING DEVICE
#3COMPOSITIONS COMPRISING AN UNMODIFIED SPECIALTY CORN STARCH
#4YOGURT COMPOSITION
#5Cheese Compositions and Related Methods
#6PROCESS FOR THE PREPARATION OF A FIBROUS PRODUCT
#7PROCESS FOR THE PREPARATION OF A FIBROUS PRODUCT
#8Cheese product with carrageenan casing
#9BITTER-BLOCKING AGENT AND PROCESS FOR MAKING SAME
#10Cheese compositions and related methods
#11Yogurt Composition
#12FRESH-CHEESE-BASED SPREAD FOR A SNACK PRODUCT
#13Machinery and method of production of pasta filata cheeses
#14METHOD AND DEVICE FOR FORMING COMPOSITE PASTA FILATA CHEESE
#15Heteropolysaccharides
#16HETEROPOLYSACCHARIDES
#17Method and device for producing herb cheese
#18Starch-based texturizers for low protein yogurt, yogurt composiiton and method of making the yogurt composition
#19Cheese compositions and related methods
#20USE OF CELLOBIOSE OXIDASE FOR REDUCTION OF MAILLARD REACTION
#21Cheesecake filling
#22Bitter-blocking agent and process for making same
#23CHEESE PRODUCTS WITH ADDED MODIFIED PYRODEXTRINS
#24Starch for pulpy textures
#25METHOD FOR MANUFACTURING PULVERULENT FLAVORING AGENT
#26METHOD FOR PRODUCING DAIRY PRODUCTS WITH THE ADDITION OF FRUIT, PLANT AND VEGETABLE EXTRACTS
#27METHODS OF TREATING LACTOSE INTOLERANCE
#28METHOD FOR PRODUCING A FOOD PRODUCT BASED ON VINEGAR CREAM AND CHEESE CREAM AND A PRODUCT OBTAINED USING SUCH METHOD
#29METHODS AND SYSTEMS OF MAKING CHEESE FORMS
#30SPREADABLE CHEESE FROM CURD
#31NOVEL CHEESE AND METHOD FOR PRODUCING THE SAME
#32CHEESE COMPOSITION AND PROCESS FOR MAKING IT
#33Method for forming and cooling an initially hot and therefore flowable melted cheese
#34Reducing microbiological contamination during cheese manufacturing process
#35METHOD AND DEVICE FOR FORMING ARTISANAL STYLE CHEESE
#36Food based on popcorn and cheese, and respective production method
#37Heteropolysaccharides
#38REDUCED SODIUM CHEESES AND METHODS FOR MAKING SAME
#39FOODSTUFFS PREPARATION (II)
#40Forming device and method
#41Method and apparatus for smoke-infusing proteinaceous foods and smoked-infused such proteinaceous food product so-obtained
#42Whole grain composition comprising hydrolyzed starch
#43Cheese compositions and related methods
#44Edible product and method of manufacture
#45NOVEL CHEESE AND METHOD FOR PRODUCING THE SAME
#46Food products and systems and methods of making same
#47Snack-type dry cheese or dairy foodstuff and its process of manufacture
#48Methods of treating lactose intolerance
#49SLICED, GRATED OR SHREDDED CHEESE AND METHOD FOR THE PRODUCTION THEREOF
#50Restructured natural protein matrices
#51Food products prepared with soluble whole grain oat flour
#52Method for shaping and cooling melted cheese which is initially hot and therefore flowable
#53Curd containing slurry compositions for making soft or firm/semi-hard ripened and unripened cheese
#54Intermediate moisture bar using a dairy-based binder
#55Method for producing cheese without fermentation and ripening steps
#56Shaping and cooling device
#57METHOD FOR PRODUCING A CHEESE PRODUCT CONTAINING MILK SOLIDS LOWER THAN OR EQUAL TO 50% AND COMPRISING AT LEAST ONE CEREAL
#58METHOD AND DEVICE FOR FORMING A FLEXIBLE EDIBLE LAYER
#59FREE-FLOWING PARTICULATE HONEY PRODUCT COMPRISING CRYSTALLISED NATURAL HONEY AND PROCESS FOR PRODUCING THEREOF
#60Intermediate moisture bar using a dairy-based binder
#61Food Comprising Alkalized Cocoa Shells And Method Therefor
#62Gluten-free food compositions comprising cheese, starch, and gluten-free flour and methods for making the same
#63Curd containing slurry compositions for making soft or firm/semi-hard ripened and unripened cheese
#64METHOD AND DEVICE FOR FORMING A FLEXIBLE EDIBLE LAYER
#65PORTION CONTROL CHEESE DISC FOR TOTAL PRODUCT UTILIZATION
#66Yogurt-cheese compositions
#67CAPSULES FROM SEPARATED POLYMER SOLUTIONS
#68METHOD FOR MANUFACTURING MELT BODIES FOR FOOD ARTICLES AND MELT BODIES FOR FOOD ARTICLES
#69Method for Producing Sterol Formulations
#70NOVEL STARTER MEDIUM
#71Cultured Dairy Products and Methods of Manufacture
#72CHEESE BLOCK DESIGN
#73Microfoamed fruit or vegetable puree and method for preparing same
#74Seasoning and method for enhancing and potentiating food flavor utilizing microencapsulation while reducing dietary sodium intake
#75Blendable cheese snack
#76Method of producing concentrated flour from wine grape pomace
#77Condiment Composition Based on Grated Cheese
#78Pine needle extract
#79Moulding and cooling device
#80Semi-finished food product and a process for preparing it
#81Cheese products provided with a soft extruded cheese texture and fermented milk product taste and method for producing said cheese products
#82Method for preparing a gelled food product and semi-finished product for use in the method
#83Yogurt-cheese compositions
#84Semi-finished food product
#85Cultured dairy products and methods of manufacture
#86Method for preparing a gelled food product
#87Process for mozzarella-type cheese
#88Pre-mix formulations comprising ingredients for dairy products
#89Methods for making soft or firm/semi-hard ripened and unripened cheese and cheeses prepared by such methods
#90Shredded cheese product and method of making the same
#91Composition for preparing a food product that is at least partially gelled
#92Methods for making soft or firm/semi-hard ripened and unripened cheese and cheeses prepared by such methods
#93Cheese for cooking in the microwave
#94Transesterification reaction for production of dairy flavour enhancing esters
#95Butter and cream cheese composition
#96Vaccenic acid
#97Fabrication of probiotics nanowhiskers using cheese