3551 ⎘
Whey; Whey preparations containing, or treated with, microorganisms or enzymes
Sub-classes:WHEY PROTEIN-BASED, HIGH PROTEIN, YOGHURT-LIKE PRODUCT, INGREDIENT SUITABLE FOR ITS PRODUCTION, AND METHOD OF PRODUCTION
#2DEAMIDATED WHEY PROTEIN POWDER WITH ENHANCED THERMAL STABILITY
#3DAIRY PRODUCT AND PROCESS
#4PROCESS FOR TREATING PROTEIN-CONTAINING COMPOSITIONS
#5Extensive whey protein hydrolysate with tolerogenic peptides
#6PROCESS TO PRODUCE A LONG-LIFE, HIGH-PROTEIN, FERMENTED DAIRY PRODUCT AND THE RESULTING PRODUCT
#7DENATURED MILK PROTEINS, METHODS OF MAKING, AND PROTEIN FORTIFIED FOODS
#8Nutritional Composition for Infants and/or Children and Methods for Making Same
#9METHOD FOR MAKING A FERMENTED WHEY PROTEIN PRODUCT
#10Cheese-like product, use thereof and method for preparing same
#11High-protein, acidified, liquid dairy product having a reduced viscosity, method of producing it, and related ingredients
#12Protein Hydrolysate, Method for Making, and Use
#13USE OF A COMBINATION OF TET EXOPROTEASES OBTAINED FROM EXTREMOPHILIC MICROORGANISMS FOR HYDROLYZING POLYPEPTIDES
#14DAIRY PRODUCTS AND METHODS FOR PRODUCING THEM
#15High-protein, acidified, liquid dairy product having a reduced viscosity, method of producing it, and related ingredients
#16Casein glycomacropeptide (CGMP) oligomers
#17High purity alpha lactalbumin and methods of making
#18USE OF PHOSPHOLIPASE C
#19Method for Making a Fermented Whey Protein Product
#20Milk-based protein hydrolysates and compositions made thereof
#21Method and compositions for reducing immunorecognition of dietary protein
#22WHEY PROTEIN-BASED, HIGH PROTEIN, YOGHURT-LIKE PRODUCT, INGREDIENT SUITABLE FOR ITS PRODUCTION, AND METHOD OF PRODUCTION
#23Methods for producing dairy products
#24strains
#25FERMENTATION PROCESS OF A SUBSTRATE USING A MIXED CULTURE FOR THE PRODUCTION OF AN EDIBLE BIOMASS FOR ANIMAL AND/OR HUMAN CONSUMPTION
#26FOOD PRODUCTS WITH YOGURT WHEY
#27Alpha-lactalbumin enriched whey protein compositions and methods of making and using them
#28Non-settling hydrolyzed whey permeate concentrate and related methods and nutritional compositions
#29ALLERGEN-FREE FOOD COMPOSITIONS
#30FERMENTATION PROCESS OF A SUBSTRATE USING A MIXED CULTURE FOR THE PRODUCTION OF AN EDIBLE BIOMASS FOR ANIMAL AND/OR HUMAN CONSUMPTION
#31NOVEL PREBIOTICS
#32FOOD PRODUCTS HAVING IMPROVED HEAT STABILITY
#33COMPOSITIONS AND METHODS FOR TREATMENT OF BODY WEIGHT CONDITIONS
#34MUSCLE-BUILDING AGENT
#35Milk Protein Hydrolyzates with Reduced Immunogenic Potential
#36Non-Settling Galacto-Oligosaccharide-Rich Liquid Concentrate and Related Methods and Nutritional Compositions
#37NON-SETTLING HYDROLYZED WHEY PERMEATE CONCENTRATE AND RELATED METHODS AND NUTRITIONAL COMPOSITIONS
#38PROCESS FOR THE HYDROLYSIS OF MILK PROTEINS
#39NOVEL PREBIOTICS
#40FERMENTED WHEY PREPRATION AND METHOD FOR PRODUCING THE SAME
#41ACE-INHIBITORY PEPTIDES FROM WHEY AND METHODS FOR PROVIDING THE SAME
#42Food ingredients and food products treated with an oxidoreductase and methods for preparing such food ingredients and food products
#43Nutritional compositions
#44Process for producing whey protein-enriched fermented milk of agitated type
#45Transfer of Active Compounds to Curd During Cheese Making
#46ENZYMATIC PROCESS FOR OBTAINING INCREASED YIELD OF LACTOBIONIC ACID
#47Enzymatic process for obtaining increased yield of lactobionic acid
#48Heat-stable flavoring components and cheese flavoring systems incorporating them
#49Peptides having an ace inhibiting effect
#50Bleaching of dairy products
#51Nutritional compositions for nutritional management of patients with liver disease
#52Compositions and methods for treatment of body weight conditions
#53Food ingredients and food products treated with an oxidoreductase and methods for preparing such food ingredients and food products
#54Process for manufacturing cheeses and other dairy products and products thereof
#55Distillers solubles as a constituent for nisin and lactic acid production from dairy cheese by products