3400 ⎘
Milk preparations; Milk powder or milk powder preparations; Fermented milk preparations; Treatment using microorganisms or enzymes; Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae Proteolytic or milk coagulating enzymes, e.g. trypsine
ENZYME-CONTAINING SOLUTION AND METHOD FOR PRODUCING DAIRY PRODUCTS
#2ENZYME-CONTAINING COMPOSITION, METHOD FOR PRODUCING MILK AND METHOD FOR PRODUCING FERMENTED MILK
#3Natural Cheese and Method for Making Natural Cheese with Specific Texture Attributes
#4DAIRY-BASED ZERO SUGAR FOOD PRODUCT AND ASSOCIATED METHOD
#5FROZEN ENZYME PELLETS
#6Flavor Ferment to Produce Natural Cheese with Specific Flavor Attributes
#7Process for Preparing an Acidified Milk Product
#8Method for Producing an Acidified Milk Product
#9Flavor Ferment to Produce Natural Cheese With Specific Flavor Attributes
#10Natural cheese and method for making natural cheese with specific texture attributes
#11Variants of chymosin with improved milk-clotting properties
#12FERMENTED MILK PRODUCT AND PREPARATION THEREOF USING PHOSPHOLIPASE
#13FROZEN ENZYME PELLETS
#14Variants of chymosin with improved milk-clotting properties
#15Variants of chymosin with improved milk-clotting properties
#16Composition containing amino acids and process for producing same
#17YOGURT PRODUCTION METHOD
#18Variants of chymosin with improved milk-clotting properties
#19METHOD FOR PRODUCING AN ACIDIFIED MILK PRODUCT
#20Proteases for high protein fermented milk products
#21METHOD
#22MILK CLOTTING ASPARTIC PROTEASE ENZYME COMPOSITION
#23LACTIC BACTERIUM FOR TEXTURIZING FOOD PRODUCTS SELECTED ON THE BASIS OF PHAGE RESISTANCE
#24Lactic bacterium for texturizing food products selected on the basis of phage resistance
#25Aspartic proteases
#26Variants of chymosin with improved milk-clotting properties
#27Method for Producing an Acidified Milk Drink
#28Chymosin for the Prevention and Treatment of Gastrointestinal Disorders
#29Non-settling hydrolyzed whey permeate concentrate and related methods and nutritional compositions
#30Milk product and preparation method
#31Method for enzymatically preparing peptides for use in improvement of brain function
#32Bacterium
#33PROCESS FOR PREPARING MILK PRODUCT ENHANCED WITH GALACTOOLIGOSACCHARIDE AND EASILY ABSORBABLE, AND FUNCTIONAL MILK PRODUCT PREPARED THEREWITH
#34METHOD FOR PRODUCING AN ACIDIFIED MILK PRODUCT
#35Hydrolysed Casein Product Comprising Tripeptides IPP and/or VPP
#36Taste and flavor modulation by biotransformation in milk products
#37Milk Protein Hydrolyzates with Reduced Immunogenic Potential
#38Non-Settling Galacto-Oligosaccharide-Rich Liquid Concentrate and Related Methods and Nutritional Compositions
#39NON-SETTLING HYDROLYZED WHEY PERMEATE CONCENTRATE AND RELATED METHODS AND NUTRITIONAL COMPOSITIONS
#40PROCESS FOR THE HYDROLYSIS OF MILK PROTEINS
#41Method For Producing An Acidified Milk Drink
#42PROCESS FOR PRODUCTION OF FERMENTED MILK AND FERMENTED MILK BEVERAGE/FOOD
#43Process for producing 1,4-dihydroxy-2-naphthoic acid
#44Method for making lactose removed milk
#45Non-fat dry milk production processes for cheesemaking
#46CHYMOSIN FOR THE PREVENTION AND TREATMENT OF GASTROINTESTINAL DISORDERS
#47VASODILATOR PHARMACEUTICAL PREPARATION AND HEALTH FOOD COMPOSITION
#48Process for producing 1, 4-dihydroxy-2-naphthoic acid
#49Hydrolysed casein product comprising tripeptides IPP and/or VPP
#50Milk improved by treatment with proteases and methods for its preparation
#51Novel method for the production of fermented milk products
#52Dairy-based zero sugar food product and associated method