3546 ⎘
Cheese substitutes
Sub-classes:DAIRY-LIKE COMPOSITIONS AND RELATED METHODS
#2COMPOSITIONS
#3PLANTS EXPRESSING PROTEINS OF ANIMAL ORIGIN AND ASSOCIATED PROCESSES AND METHODS
#4COMPOSITION OF RECOMBINANT CASEINS AND PLANT MATERIAL
#5ANIMAL-FREE SUBSTITUTE DAIRY FOOD PRODUCTS AND METHODS
#6ANALOGUE CHEESE WITH WHEY PROTEIN CREAM
#7FOOD COMPOSITIONS COMPRISING RECOMBINANT MILK PROTEINS
#8CHEESE-LIKE FOOD AND METHOD FOR MANUFACTURING SAME
#9COMPOSITIONS COMPRISING AN UNMODIFIED SPECIALTY CORN STARCH
#10FOODS THAT MEET PRESCRIBED NUTRITIONAL STANDARDS
#11DAIRY-LIKE COMPOSITIONS AND RELATED METHODS
#12Host cells comprising a recombinant casein protein and a recombinant kinase protein
#13A NON-CASEIN CHEESE ANALOGUE COMPOSITION
#14Dry-Powdered Cheese Compositions with Naturally-Derived Color Blends, Method of Making and Cheese Product
#15METHOD FOR PRODUCING CASEIN AND USES THEREOF
#16DAIRY ANALOGUES COMPRISING BETA-LACTOGLOBULIN
#17DAIRY-LIKE COMPOSITIONS AND RELATED METHODS
#18Food compositions comprising recombinant milk proteins
#19MICELLE AND MICELLE-LIKE COMPOSITIONS AND RELATED METHODS
#20Cheese Compositions and Related Methods
#21Host cells comprising a recombinant casein protein and a recombinant kinase protein
#22DAIRY-LIKE COMPOSITIONS AND RELATED METHODS
#23FOOD PRODUCTS COMPRISING MILK PROTEINS AND NON-ANIMAL PROTEINS, AND METHODS OF PRODUCING THE SAME
#24Food compositions comprising recombinant milk proteins
#25Cheese-like product, use thereof and method for preparing same
#26LIPASES, COMPOSITIONS, METHODS AND USES THEREOF
#27Dairy-like compositions and related methods
#28LOW PROTEIN CHEESE HAVING IMPROVED STRETCH
#29Imitation cheese with improved melt
#30ANALOGUE CHEESE WITH WHEY PROTEIN CREAM
#31Cheese compositions and related methods
#32CONVERTED STARCH AND FOOD COMPRISING SAID CONVERTED STARCH
#33ANALOGUE PIZZA CHEESE WITH IMPROVED FREEZE/THAW STABILITY
#34CHEESE POWDER, METHODS FOR MANUFACTURING SAID CHEESE POWDER AND A CHEESE-BASED FOOD PRODUCT MADE FROM THE LATTER
#35DRY BLEND FOR MAKING EXTENDED CHEESE PRODUCT
#36METHOD FOR MANUFACTURING AN ACIDIFIED PROTEIN PRODUCT FROM CASEIN AND A PRODUCT OBTAINED THEREBY
#37DRY BLEND FOR MAKING ANALOGUE CHEESE
#38Starch-based texturizers for low protein yogurt, yogurt composiiton and method of making the yogurt composition
#39Dry blend for making extended cheese product
#40Cheese compositions and related methods
#41Method for producing cheese-flavored substance
#42Sulfite-free, rapid setting, thermal-reversible modified potato starch gelling agent and products made therefrom
#43Dry blend for making analogue cheese
#44Method for producing vegetable cheese-like food product
#45Process for manufacturing a cheese product and cheese product with reduced fat content
#46Food products comprising milk proteins and non-animal proteins, and methods of producing the same
#47Methods of separating fat from non-soy plant materials and compositions produced therefrom
#48CHEESE PRODUCT WITH MODIFIED STARCHES
#49Vegan cheese analogue
#50Imitation cheese with improved melt
#51Method for manufacturing an acidified protein product from casein and a product obtained thereby
#52Dry blend for making extended cheese product
#53Dry-powdered cheese compositions with naturally-derived color blends, method of making and cheese product
#54Milk-based alternative product and method for producing the same
#55SOLID PROTEIN PREPARATIONS
#56Whole soybean curd production system having heating device and cooling device, and method for producing whole soybean curd
#57Cheese compositions and related methods
#58PROTEIN COMPOSITION FOR USE AS A CHEESE SUBSTITUTE
#59Amylose and amylopectin derivatives
#60Continuous cheese production process
#61Milk-based alternative product and method for producing the same
#62DRY BLEND FOR MAKING EXTENDED CHEESE PRODUCT
#63Dry blend for making analogue cheese
#64Dry blend for making extended cheese product
#65METHOD FOR PRODUCING A CHEESE PRODUCT CONTAINING MILK SOLIDS LOWER THAN OR EQUAL TO 50% AND COMPRISING AT LEAST ONE CEREAL
#66Methods of separating fat from non-soy plant materials and compositions produced therefrom
#67EMULSION-LIKE COMPOSITIONS
#68Milk-based alternative product and method for producing the same
#69Methods of Separating Fat From Non-Soy Plant Materials and Compositions Produced Therefrom
#70Blended cheeses and methods for making such cheeses
#71PROCESSED FOOD COMPOSITION CONTAINING DEXTRIN
#72Yogurt-cheese compositions
#73Cheese products with form stability and deep-frying stability
#74Amylose and Amylopectin Derivatives
#75Increasing the Firmness of Process Cheese by Utilizing Ingredient Synergism
#76Protein containing composition produced by cold extrusion
#77METHODS OF SEPARATING FAT FROM NON-SOY PLANT MATERIALS AND COMPOSITIONS PRODUCED THEREFROM
#78High moisture, low fat cream cheese with maintained product quality and method for making same
#79Yogurt-cheese compositions
#80Method for preparing a gellable starch product
#81Pre-mix formulations comprising ingredients for dairy products
#82High beta-conglycinin products and their use
#83Ingredient systems comprising trehalose, food products containing trehalose, and methods of making same
#84Blended cheeses and methods for making such cheeses
#85Imitation cheese compositions for use in the manufacture of cheese loaves, slices, and the like, and method of producing such compositions
#86Method of deflavoring whey protein using membrane electrodialysis
#87Blended cheeses and methods for making such cheeses
#88Process for manufacturing cheeses and other dairy products and products thereof
#89Bagel topping
#90Method of making high solids, high protein dairy-based food
#91Shelf-stable foodstuffs and methods for their preparation
#92Cream cheese made from whey protein polymers
#93Amylose and amylopectin derivatives
#94Oleogel having a protein microstructure with optimized oil release properties for replacing structured fats and saturated oils in food and cosmetic products