3370 ⎘
Preservation of milk or milk preparations by heating
Sub-classes:METHOD FOR PRODUCING A DAIRY PRODUCT
#2METHOD FOR MANUFACTURING SEMI-HARD CHEESE
#3FOOD PRODUCTS AND SYSTEMS AND METHODS OF MAKING SAME
#4HUMAN MILK PRODUCTS USEFUL IN PRE- AND POST-OPERATIVE CARE
#5DAIRY ANALOGUES COMPRISING BETA-LACTOGLOBULIN
#6DAIRY-BASED ZERO SUGAR FOOD PRODUCT AND ASSOCIATED METHOD
#7METHOD FOR PRODUCING A MILK PRODUCT AND A MILK PRODUCT
#8INFANT FORMULA MILK POWDER RICH IN MILK FAT GLOBULE MEMBRANE PROTEIN, PHOSPHOLIPIDS AND OLIGOSACCHARIDES AND PREPARATION METHOD THEREFOR
#9HUMAN MILK PERMEATE COMPOSITIONS AND METHODS OF MAKING AND USING SAME
#10MATERNAL MILK POWDER CONTAINING PROBIOTICS AND PREBIOTICS AND PREPARATION METHOD THEREOF
#11Method for producing a heat-treated concentrated dairy product
#12PREPARATION OF HIGH SOLIDS AND HIGH PROTEIN LACTOSE-FREE ASEPTIC MILK CONCENTRATES AND MILK POWDERS WITH FORWARD OSMOSIS
#13Bioactive Dairy Products and Processes for Their Manufacture
#14HIGH PROTEIN, MICELLAR CASEIN-CONTAINING NUTRITIONAL LIQUIDS ENRICHED WITH CATECHIN-COMPOUNDS AND METHOD OF PRODUCTION
#15HIGH PROTEIN, MICELLAR CASEIN-CONTAINING NUTRITIONAL LIQUIDS ENRICHED WITH POLYPHENOLS AND METHOD OF PRODUCTION
#16High-Protein Yogurt Products and Methods
#17LACTIC ACID BACTERIA FOR A HEAT-TREATED FOOD PRODUCT FOR STORAGE AT AMBIENT TEMPERATURE
#18METHOD AND APPARATUS FOR MAKING YOGURT
#19METHODS FOR OBTAINING STERILE MILK AND COMPOSITIONS THEREOF
#20Human milk products useful in pre- and post-operative care
#21Food products and systems and methods of making same
#22Process for producing milk and milk-related products with extended shelf life
#23CHOLINE ESTER-CONTAINING COMPOSITION FOR ORAL INGESTION
#24METHOD FOR PRODUCING A COLD MIXED MILK DRINK
#25Native whey protein for treating and/or preventing intestinal infection
#26METHOD FOR PRODUCING HIGH-PROTEIN MILK RAW MATERIAL
#27METHOD FOR PRODUCING HIGH-PROTEIN MILK RAW MATERIAL
#28Native whey protein for reducing allergy
#29LOW-BACTERIA MILK POWDERS WITH A HIGH WHEY PROTEIN NITROGEN INDEX (IV)
#30LACTASE ENZYMES WITH IMPROVED PROPERTIES AT ACIDIC PH
#31MILK-BASED PRODUCT
#32DEVICE AND METHOD FOR DEACTIVATING PATHOGENS IN BLOOD PLASMA, BLOOD PRODUCT AND BIOLOGICAL PRODUCT
#33Methods for making high-protein greek yogurt using membrane systems before and after fermentation
#34METHOD FOR PRODUCING FERMENTED MILK USING RAW MATERIAL MIX CONTAINING MATERIAL STERILIZED AT ULTRA-HIGH TEMPERATURE
#35Method of concentration of fluid milk using renewable energy
#36Methods for making shelf-stable cultured dairy products
#37FERMENTED WHEY BEVERAGE AND METHOD OF MAKING THE SAME
#38MILKING SYSTEM
#39Food products and systems and methods of making same
#40Preventing physical instability of heat treated dairy based products
#41Cultured Dairy Products and Method of Preparation
#42Bioactive Dairy Products and Processes for Their Manufacture
#43LONG SHELF LIFE MILK AND MILK-RELATED PRODUCTS
#44Process for fast and homogeneously heating a liquid product and apparatus for such process
#45CHOLINE ESTER-CONTAINING COMPOSITION FOR ORAL INGESTION
#46Cultured dairy products and method of preparation
#47METHODS FOR OBTAINING STERILE MILK AND COMPOSITIONS THEREOF
#48Methods for making shelf-stable cultured dairy products
#49Pure Collagen Milk Powder and Preparation Method Thereof
#50PROCESS FOR THE PRODUCTION OF CHEESE
#51A PASTEURIZED READY-TO-DRINK REFRIGERATED FRESH MILK BASED ON EVAPORATION OF RAW MILK AND PREPARATION METHOD THEREOF
#52METHODS FOR OBTAINING STERILE MILK AND COMPOSITIONS THEREOF
#53METHODS OF OBTAINING STERILE MILK AND COMPOSITIONS THEREOF
#54Methods for making high-protein Greek yogurt using membrane systems before and after fermentation
#55Human milk products useful in pre- and post-operative care
#56METHOD FOR THE TREATMENT, IN PARTICULAR TEMPERATURE CONTROL, HEATING AND/OR COOLING, OF LIQUID FOOD FOR ANIMALS
#57Method for producing a milk-based product with reduced plasmin-activity
#58Thermometer
#59Processes for the Enzymatic Treatment of UHT Sterilized Milks to Reduce Cooked Flavor, Sulfur Odor, and Brown Color
#60HUMAN MILK PERMEATE COMPOSITIONS AND METHODS OF MAKING AND USING SAME
#61PASTEURIZATION FOR SMALL CONTAINERS USING A PHASE CHANGE MATERIAL
#62Low-bacteria milk powders with a high whey protein nitrogen index (IV)
#63Method for producing a milk-based product
#64METHODS OF OBTAINING STERILE MILK AND COMPOSITIONS THEREOF
#65Fractionating milk and UHT sterilization of milk fractions
#66Method of treating protozoal gastrointestinal disorders in immunocompromised patients
#67Process for the production of near sterile whey protein concentrates
#68Methods for making shelf-stable cultured dairy products
#69STERILE CHEESE BASE MASS
#70Antimicrobial Compositions and Use Thereof in Food Preservation
#71METHODS OF OBTAINING STERILE MILK AND COMPOSITIONS THEREOF
#72High-protein food product and process for making
#73Process for producing low microbial count milk products
#74High-protein food product and process for making
#75A PROCESS FOR PREPARING A MILK PRODUCT
#76METHOD FOR DISPENSING A MILK-CONTAINING COMPOSITION AND DISPOSABLE HEAT EXCHANGER FOR USE IN THE METHOD
#77HOLDING TANK, A DISTRIBUTION DEVICE, AND A HOLDING TANK SYSTEM
#78HUMAN MILK PERMEATE COMPOSITIONS AND METHODS OF MAKING AND USING SAME
#79Method for making a high-protein dairy product
#80Process for fast and homogeneously heating a liquid product and apparatus for such process
#81METHOD FOR PRODUCING MILK OR MILK RELATED PRODUCTS
#82HEAT-TREATMENT OF MILK
#83MILK AND DAIRY PRODUCTS CONTAINING OMEGA-3 AND OMEGA-6 HUFAS AND PASTEURIZATION PROCESSES THEREOF
#84NUTRITIONAL COMPOSITIONS CONTAINING HUMAN MILK OLIGOSACCHARIDES AND METHODS FOR USING THE SAME
#85METHOD OF PRODUCING A YOGHURT-BASED PRODUCT
#86PROCESS FOR PREPARING MILK PRODUCT ENHANCED WITH GALACTOOLIGOSACCHARIDE AND EASILY ABSORBABLE, AND FUNCTIONAL MILK PRODUCT PREPARED THEREWITH
#87Methods of obtaining sterile milk and compositions thereof
#88Human milk permeate compositions and methods of making and using same
#89METHOD FOR PRODUCING CHEESE
#90METHOD FOR PRODUCING CHEESE
#91METHOD OF IMPROVING THE TEXTURE OF FERMENTED MILK
#92Method for Producing Cheese Using Heat Treated Milk and a Protein Hydrolysate
#93MILK MATERIAL WITH GOOD FLAVOR AND PHYSICO-CHEMICAL PROPERTIES AND PROCESS OF PRODUCING THE SAME
#94Method For Conditioning Milk, and the Products Obtained and Obtainable Therewith
#95Treatment of mother's milk
#96Methods for heat treatment of milk
#97Process for flavor improvement of foodstuffs
#98Dairy-based zero sugar food product and associated method