3594 ⎘
Use or particular additives or ingredients Inert gas treatment, using, e.g. noble gases or CO, including CO liberated by chemical reaction; Carbonation of milk products
CARBONATED YOGURT DRINK AND MANUFACTURING METHOD
#2PROCESS FOR PRODUCING A FERMENTED LIQUID
#3BEVERAGE POWDER COMPRISING POROUS PARTICLES AND PARTIALLY AGGREGATED PROTEIN
#4USE OF MICRO- AND NANO-BUBBLES IN LIQUID PROCESSING
#5Process for the preparation of lactose-free and reduced phosphorus skim milk
#6Process for the preparation of lactose-free and reduced phosphorus skim milk
#7Pressurized spray device containing a low fat fermented dairy product
#8Freeze-dried, dairy or dairy-substitute compositions and methods of making and using
#9Freeze-dried, aerated dairy or dairy-substitute compositions and methods of making thereof
#10Protein beverage and method of making same
#11Method and system for entrapping pressurized gas in powdered food or beverage products
#12CARBONATED DAIRY NUTRIENT BEVERAGE AND METHOD OF MAKING A CARBONATED DAIRY NUTRIENT BEVERAGE TO SUPPLY THE SAME QUALITATIVE NUTRITION CONTAINED IN SKIM MILK TO THE HUMAN DIET
#13METHOD AND DEVICE FOR PRODUCING A CHEESE OR A CHEESE PREPARATION AND CHEESE OR CHEESE PREPARATION
#14CARBONATED DRINK COMPRISING SOYBEAN FLOUR OR SOYBEAN MILK
#15FREEZE-DRIED, AERATED DAIRY OR DAIRY-SUBSTITUTE COMPOSITIONS AND METHODS OF MAKING THEREOF
#16FREEZE-DRIED, DAIRY OR DAIRY-SUBSTITUTE COMPOSITIONS AND METHODS OF MAKING AND USING
#17Fermented Milk With Low Lactose Content And A Method For Manufacturing The Same
#18DEVICE AND METHOD FOR PRODUCING FLAVOURED FOOD FOAMS, FOAMS THUS OBTAINED AND PACKAGES ADAPTED TO CONTAIN THE PRODUCTS FOR OBTAINING SUCH FOAMS
#19Extended shelf life and bulk transport of perishable organic liquids with low pressure carbon dioxide
#20REMOVING GAS ADDITIVES FROM RAW MILK
#21REMOVING GAS ADDITIVES FROM RAW MILK
#22FREEZE-DRIED, AERATED DAIRY OR DAIRY-SUBSTITUTE COMPOSITIONS AND METHODS OF MAKING THEREOF
#23High-Snf and/or Low-Fat Fermented Milk Excellent in Savor and Process for Production Thereof
#24Freeze-dried, dairy or dairy-substitute compositions and methods of making and using
#25SELF-FOAMING LIQUID CULINARY AIDS AND PROCESSES
#26METHOD FOR MODIFYING HYGIENIC, PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF CHEESE BY CONTROLLING THE REDOX POTENTIAL
#27Process for producing fermented milk
#28MILK MATERIAL WITH GOOD FLAVOR AND PHYSICO-CHEMICAL PROPERTIES AND PROCESS OF PRODUCING THE SAME
#29Method for Conditioning Liquid, Neutral Products, and the Products Obtained and Obtainable Therewith
#30Dairy Product and Process
#31Method Of Producing Milk Drink
#32Process for producing fermented milk and fermented milk
#33Process for producing a cheese with a natural moldy rind
#34Symbiotic food products comprising oats and methods for manufacturing the same
#35Method for producing good-flavor butter milk associated dairy product and dairy processed product
#36Method to increase the foaming capacity of spray-dried powders
#37Method for producing fermented milk and fermented milk
#38Foaming ingredient and powders containing it
#39Extended shelf life and bulk transport of perishable organic liquids with low pressure carbon dioxide
#40Method of making a sterile beverage of a roasted material