3406 ⎘
Milk preparations; Milk powder or milk powder preparations; Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
Sub-classes:BEVERAGE, AND METHOD FOR PRODUCING SAME
#2STERILIZED FERMENTED MILK AND PRODUCTION METHOD THEREFOR
#3BACTERIUM WITH REDUCED SENSITIVITY TO BACTERIOPHAGE
#4FOOD MATERIALS COMPRISING FILAMENTOUS FUNGAL PARTICLES AND MEMBRANE BIOREACTOR DESIGN
#5SWEETENED DAIRY PRODUCTS WITH STEVIOL GLYCOSIDES AND LACTASE ENZYME
#6PROCESS FOR PREPARING STRAINED FERMENTED DAIRY PRODUCT
#7Probiotic Formulations for Improving Athletic Performance
#8YOGURT COMPOSITION
#9FERMENTATION COMPOSITION AND METHOD FOR PRODUCING SAME
#10BIFIDOBACTERIA FOR TREATING DIABETES AND RELATED CONDITIONS
#11HEME-CONTAINING CELL CULTURE MEDIA AND USES THEREOF
#12PROBIOTIC PLASMIDS AND USE OF SAME
#13Method for preparing concentrated high-protein yogurt before fermentation
#14A METHOD AND SYSTEM FOR DETERMINING A QUANTITATIVE COMPOSITION RATIO OF A MICROBIAL STRAIN MIXTURE FOR USE IN A FERMENTATION PROCESS
#15USE OF LACTASE IN THE PREPARATION OF A STRAINED FERMENTED DAIRY PRODUCT
#16PROCESS FOR PRODUCTION OF A FERMENTED MILK PRODUCT USING GLUCOSE-FRUCTOSE OXIDOREDUCTASE
#17Food Materials Comprising Filamentous Fungal Particles and Membrane Bioreactor Design
#18Food Materials Comprising Filamentous Fungal Particles and Membrane Bioreactor Design
#19PROCESS TO PRODUCE A LONG-LIFE, HIGH-PROTEIN, FERMENTED DAIRY PRODUCT AND THE RESULTING PRODUCT
#20METHOD AND APPARATUS FOR MAKING YOGURT
#21AGENT FOR INDUCING INTERFERON PRODUCTION CONTAINING LACTIC ACID BACTERIA
#22METHOD FOR DETECTING EXOPOLYSACCHARIDE
#23METHODS FOR MAKING A YOGURT PRODUCT
#24METHOD FOR PRODUCING YOGURT, AND YOGURT PRODUCED THEREBY
#25Food Materials Comprising Filamentous Fungal Particles and Membrane Bioreactor Design
#26DAIRY-BASED PRODUCT, FOOD PRODUCT, METHOD OF PRODUCING AND USE OF THEREOF
#27METHOD FOR PRODUCING FERMENTED FOOD OR BEVERAGE, AND ANAEROBIC FERMENTATION METHOD
#28Food materials comprising filamentous fungal particles and membrane bioreactor design
#29MICROORGANISMS CONVERTING INOSITOL TO BUTYRATE
#30MICROORGANISMS SYNTHESIZING ANTI-INFLAMMATORY MOLECULES
#31Food materials comprising filamentous fungal particles and membrane bioreactor design
#32Food materials comprising filamentous fungal particles and membrane bioreactor design
#33Food materials comprising filamentous fungal particles and membrane bioreactor design
#34Zero-Sugar and Zero-Net Carb Dairy Product and Preparation Thereof
#35Food Materials Comprising Filamentous Fungal Particles and Membrane Bioreactor Design
#36COMPOSITIONS COMPRISING A CASEIN AND METHODS OF PRODUCING THE SAME
#37PROTEIN HAVING EFFECT OF IMPROVING IMMUNOSTIMULATORY ACTIVITY OF EXOPOLYSACCHARIDE OF LACTIC ACID BACTERIA, FERMENTED MILK USING THE SAME, AND METHOD FOR PRODUCING THE SAME
#38A METHOD FOR DETERMINING AN ORDER IN WHICH A FOOD PRODUCT IS CULTURED
#39Food Materials Comprising Filamentous Fungal Particles and Membrane Bioreactor Design
#40Probiotic Formulations for Improving Athletic Performance
#41COMPOSITION FOR PROMOTING PRODUCTION OF INTERLEUKIN-10
#42BIFIDOBACTERIA FOR TREATING DIABETES AND RELATED CONDITIONS
#43Methods for making pulse protein concentrates
#44Method for producing a dairy product
#45COMPOSITION FOR REDUCING HEPATIC TRIGLYCERIDES AND/OR IMPROVING GLUCOSE METABOLISM
#46PERMEABILIZED MICROBIAL CELL CATALYSTS
#47Products having high efficacy omega-6/omega-3 balanced polyunsaturated fatty acids
#48FERMENTED MILK COMPOSITIONS FOR USE IN METHODS OF NUTRITIONAL SUPPLEMENTATION
#49FERMENTED MILK AND METHOD FOR PRODUCING SAME
#50COMPOSITION FOR REDUCING HEART RATE
#51Sweetened dairy products with steviol glycosides and lactase enzyme
#52ELECTROSTATIC SPRAY DRIED MILK PRODUCT AND PRODUCTION METHOD THEREOF
#53Yogurt Composition
#54NOVEL LACTOBACILLUS PLANTARUM STRAIN USEFUL FOR INTESTINAL CALCIUM ABSORPTION
#55Food materials comprising filamentous fungal particles and membrane bioreactor design
#56Shelf-Stable High-Protein Yogurt Products
#57FOOD MATERIALS COMPRISING FILAMENTOUS FUNGAL PARTICLES AND MEMBRANE BIOREACTOR DESIGN
#58METHOD FOR PRODUCING FERMENTED MILK CONTAINING OLIGOSACCHARIDES
#59METHOD FOR PROMOTING GROWTH OF BACTERIA OF GENUS BIFIDOBACTERIUM
#60Products having high efficacy omega-6/omega-3 balanced polyunsaturated fatty acids
#61IDEAL WHEY PROTEIN CONCENTRATE, AND A SPOONABLE ACIDIFIED MILK PRODUCT
#62Yogurt maker and method for using the same
#63METHOD AND APPARATUS FOR MAKING YOGURT
#64COMPOSITION FOR MAINTENANCE AND/OR IMPROVEMENT OF MEMORY/LEARNING ABILITY, AND FOOD, MEDICINE AND FEED EACH CONTAINING SAID COMPOSITION
#65CULTURED PLANT-BASED DAIRY ALTERNATIVE
#66Probiotic formulations for improving athletic performance
#67YOGHURT BASE COMPOSITION COMPRISING WHEY PROTEIN PARTICLES
#68Food materials comprising filamentous fungal particles and membrane bioreactor design
#69DAIRY PRODUCT AND PROCESS
#70HEME-CONTAINING CELL CULTURE MEDIA AND USES THEREOF
#71Compositions comprising a casein and methods of producing the same
#72Agent for inducing interferon production containing lactic acid bacteria
#73FERMENTATION MANAGEMENT METHOD
#74Method for making liquid or semi-liquid fermented milk products
#75Prepared foods having high efficacy omega-6/omega-3 balanced polyunsaturated fatty acids
#76CHOLINE ESTER-CONTAINING COMPOSITION FOR ORAL INGESTION
#77Probiotic formulations for improving athletic performance
#78Fermented formula with non-digestible oligosaccharides for use in rotavirus induced infection
#79BIFIDOBACTERIA FOR TREATING DIABETES AND RELATED CONDITIONS
#80Compositions and methods for treating Crohn's Disease and related conditions and infections
#81METAL MATERIAL, METHOD OF CONTROLLING RESPONSE OF FERMENTATIVE MICROORGANISM, AND METHOD OF PRODUCING FERMENTED FOOD PRODUCT
#82Methods for making high-protein greek yogurt using membrane systems before and after fermentation
#83Method for producing liquid fermented milk
#84STRUCTURAL ARRANGEMENT FOR A THERMAL CHAMBER FOR MANUFACTURING HOME-MADE YOGURT
#85Food Materials Comprising Filamentous Fungal Particles and Membrane Bioreactor Design
#86Food materials comprising filamentous fungal particles and membrane bioreactor design
#87Methods for making shelf-stable cultured dairy products
#88Liquid flavouring ingredient produced by fermentation
#89Heteropolysaccharides
#90PREPARED FOODS HAVING HIGH EFFICACY OMEGA-6/OMEGA-3 BALANCED POLYUNSATURATED FATTY ACIDS
#91Automated yogurt maker
#92HYALURONIC ACID PRODUCTION PROMOTING AGENT
#93Methods for making plant protein concentrates
#94ENZYMATIC IN-SITU FORTIFICATION OF FOOD WITH FUNCTIONAL CARBOHYDRATES
#95COMPOSITIONS COMPRISING A CASEIN AND METHODS OF PRODUCING THE SAME
#96COMPOSITIONS COMPRISING A CASEIN AND METHODS OF PRODUCING THE SAME
#97METHOD FOR PRODUCING A DAIRY PRODUCT
#98USE OF LACTASE IN THE PREPARATION OF A STRAINED FERMENTED DAIRY PRODUCT
#99HETEROPOLYSACCHARIDES
#100subsp. CCFM1018 and application thereof in preparation of food and medicine for excreting plasticizer
#101Acid whey with stable lactose content
#102Concentrating fermented dairy products
#103PROBIOTIC RECOLONISATION THERAPY
#104METHODS FOR PRODUCING FERMENTED MILK AND LACTIC ACID BACTERIA STARTER
#105Deodorized goat/sheep milk, method for producing the same and goat/sheep milk products
#106GLUCOSYLATED STEVIOL GLYCOSIDE COMPOSITION AS A FLAVOR MODIFIER
#107BIFIDOBACTERIA FOR TREATING DIABETES AND RELATED CONDITIONS
#108Fermented milk and polysaccharide with cancerous cachexia inhibitory effect
#109METHODS OF PREPARING ANTI-AGGLOMERATION YOGURT-BASED PRODUCTS FOR USE AS AEROSOL FOOD PRODUCTS
#110METHODS FOR MAKING PULSE PROTEIN COMPOSITIONS
#111Product and process for its preparation
#112Prepared foods having high efficacy omega-6/omega-3 balanced polyunsaturated fatty acids
#113Food materials comprising filamentous fungal particles and membrane bioreactor design
#114Food materials comprising filamentous fungal particles
#115Sweetened dairy products with steviol glycosides and lactase enzyme
#116Sweetened strained fermented dairy product comprising steviol glycosides and further additives
#117FERMENTED DAIRY PRODUCT COMPRISING A STEVIOL GLYCOSIDE COMPOSITION AND SPECIFIC STEVIOL GLYCOSIDES COMPOSITIONS
#118Probiotic Fortified Food Products and Methods of Manufacture
#119SWEETENED DAIRY PRODUCT COMPRISING STEVIOL GLYCOSIDES AND FURTHER ADDITIVES
#120Plant phenols and their use in the treatment or prevention of eosinophilic esophagitis
#121Method for Producing a Dairy Product
#122CHOLINE ESTER-CONTAINING COMPOSITION FOR ORAL INGESTION
#123Fermented milk for promoting elevation of amino acid concentration in blood
#124Vegetable-fruit pulp crisp
#125Compositions and methods using Cas9 with enhanced spacer acquisition function
#126Methods for making shelf-stable cultured dairy products
#127BIFIDOBACTERIA FOR TREATING DIABETES AND RELATED CONDITIONS
#128LACTIC ACID BACTERIAL FERMENTATION PROMOTING AGENT
#129Method for lowering low density lipoproteins
#130Probiotic recolonisation therapy
#131Method for lowering triglyceride
#132Compositions and methods for treating Crohn's disease and related conditions and infections
#133Method for producing a dairy product
#134Methods for making plant protein concentrates
#135Agent for inducing interferon production containing lactic acid bacteria
#136Probiotic formulations for improving athletic performance
#137COMPOSITION FOR CONTROLLING ACQUIRED IMMUNE FUNCTION SUPPRESSION DUE TO ANTI-INFLUENZA DRUG, AND PRODUCTION METHOD FOR SAME
#138Methods for making high-protein Greek yogurt using membrane systems before and after fermentation
#139EQUOL-PRODUCING LACTIC ACID BACTERIA-CONTAINING COMPOSITION
#140YOGURT PRODUCTION METHOD
#141FLAVOURED MILK PRODUCT
#142Compositions and methods for increasing or maintaining populations
#143Modification of mineral composition of milk for the production of an acidified milk product
#144Probiotic recolonisation therapy
#145Cultured Dairy Products Having Excellent Freeze/Thaw Properties
#146MANUFACTURE OF STRAINED FERMENTED DAIRY PRODUCTS
#147Method for producing a dairy product
#148Compositions comprising a casein and methods of producing the same
#149PROBIOTIC BEVERAGES CONTAINING CANNABINODIOL
#150Beverage and food production using Greek yogurt acid whey
#151Proteases for high protein fermented milk products
#152Mutant strain of and its application
#153Hyaluronic acid production promoting agent
#154BIFIDOBACTERIA FOR TREATING DIABETES AND RELATED CONDITIONS
#155Nisin Resistant Strains of Lactobacilli and Methods for Reducing the Post Acidification in Food Products
#156Strains of with antifungal properties
#157Method for preparing concentrated fermented milk products and fresh cheeses
#158PROCESS FOR PRODUCTION OF FERMENTED MILK, AND FERMENTED MILK
#159Compositions and methods for promoting growth of beneficial microbes to treat or prevent disease or prolong life
#160SYSTEMS, METHODS, AND DEVICES FOR CREATING A YOGURT CULTURE
#161SOLID STATE, FRESH JOGURT CHEESE WITH LIVE AND ACTIVE CULTURES AND CHOCOLATE COVERED YOGURT DESSERT MADE OF IT, AND PROCESS FOR THEIR PREPARATION
#162Whey protein concentrate, acidified milk products comprising the concentrate and methods therefor
#163strains for producing bioactive peptides having anti-hypertensive and cholesterol-lowering effects
#164Method for producing pasta with yogurt
#165Cavitated fermented dairy product
#166Compositions and methods for treating Crohn's disease and related conditions and infections
#167Compositions comprising a casein and methods of producing the same
#168AERATED STRAINED FERMENTED DAIRY COMPOSITIONS AND METHODS FOR PREPARATION
#169Greek yogurt making device
#170METHOD FOR MAKING YOGURT OR ANOTHER FERMENTED MILK-BASED PRODUCT
#171Pressurized spray device containing a low fat fermented dairy product
#172Self-aligned source and drain regions for semiconductor devices
#173ENZYMATIC SYNTHESIS OF SOLUBLE GLUCAN FIBER
#174GLUCOSYLATED STEVIOL GLYCOSIDES AS A FLAVOR MODIFIER
#175GLUCOSYLATED STEVIOL GLYCOSIDE COMPOSITION AS A FLAVOR MODIFIER
#176Enzymatic synthesis of soluble glucan fiber
#177Food compositions comprising one or both of recombinant beta-lactoglobulin protein and recombinant alpha-lactalbumin protein
#178Method for producing a dairy product
#179Method of producing a fermented milk product with improved control of post acidification
#180Method for inducing satiety
#181Agent for inducing interferon production containing lactic acid bacteria
#182LACTIC BACTERIUM FOR TEXTURIZING FOOD PRODUCTS SELECTED ON THE BASIS OF PHAGE RESISTANCE
#183Process for direct inoculation from concentrated ferments and associated device
#184Composition comprising peptides made by strains
#185Composition comprising peptides made by strains
#186Flavor system for non-animal derived protein containing consumables
#187Low protein yogurts containing modified starches
#188Probiotic recolonisation therapy
#189Probiotic recolonisation therapy
#190Probiotic recolonisation therapy
#191Yogurt topping
#192Methods for making shelf-stable cultured dairy products
#193FOOD COMPOSITION COMPRISING FERROUS PICOLINATE
#194Method to lighten the texture of a fermented dairy product
#195HEAT-TREATED FORMULATION OF BIFIDOBACTERIUM LACTIS NCC 2818 REDUCES ALLERGIC MANIFESTATIONS
#196Biscuit filling
#197Probiotic recolonisation therapy
#198Probiotic recolonisation therapy
#199High protein, fruit flavoured beverage; high protein, fruit and vegetable preparation; and related methods and food products
#200Heteropolysaccharides
#201Lactic bacterium for texturizing food products selected on the basis of phage resistance
#202Lactococcus lactis strains for producing bioactive peptides having anti-hypertensive and cholesterol-lowering effects
#203PROCESS FOR PREPARING A FERMENTED DAIRY PRODUCT WITH REDUCED AMOUNT OF LACTOSE AND IMPROVED NUTRITIONAL AND ORGANOLEPTIC PROPERTIES
#204Probiotic recolonisation therapy
#205Probiotic recolonisation therapy
#206Probiotic recolonisation therapy
#207Probiotic recolonisation therapy
#208System for the production of multi-strained yogurt
#209Reduced water activity yogurt
#210Reduced water activity yogurt
#211METHODS FOR MANIPULATING IMMUNE RESPONSES BY ALTERING MICROBIOTA
#212Prophylactic, ameliorating or therapeutic agent for oral diseases
#213Prepared foods having high efficacy omega 6/omega 3 balanced polyunsaturated fatty acids
#214Use of glycosidase in preparation of a milk product
#215NUTRITIONAL COMPOSITIONS COMPRISING CHITIN MICROPARTICLES
#216High-protein food product and process for making
#217High-protein food product and process for making
#218Nisin production process
#219POWDERY YOGHURT MATERIAL AND YOGHURT MAKING METHOD
#220HIGH PROTEIN YOGURTS
#221Process of producing a lactate ferment
#222Use of Bifidobacterium Animalis for Treating or Preventing Body Weight Gain and Insulin Resistance
#223Lactic bacterium for texturizing food products selected on basis of phage resistance
#224Process for making high-protein dairy product
#225Probiotic recolonisation therapy
#226DAIRY PRODUCTS COMPRISING VITAMIN D AND PROCESS FOR MAKING THE SAME
#227MILK-BASED PRODUCTS AND METHODS FOR PRODUCING THE SAME
#228Frozen yogurt process
#229METHOD OF PRODUCING FROZEN CONFECTION PRODUCT
#230FERMENTED MILK PRODUCT
#231Probiotic recolonisation therapy
#232Plant phenols and their use in the treatment or prevention of eosinophilic esophagitis
#233Storage stable frozen lactic acid bacteria culture
#234Yogurt fermenter for home use
#235ACIDIFIED MILK PRODUCT
#236FERMENTED DAIRY PRODUCTS CONTAINING SWEETENER AND FLAVOR MODIFIER DERIVED FROM STEVIA AND METHODS OF PRODUCING SAME
#237Method for making a high-protein dairy product
#238Therapeutic combinations for treating Johne's disease
#239Bacterium
#240Cultures with improved phage resistance
#241strains for the production of bioactive peptides having anti-hypertensive and cholesterol-lowering effects
#242FOOD COMPOSITIONS FOR STIMULATING THE FORMATION OF BONE TISSUE
#243Lactococcus lactis strains
#244Lactococcus lactis strains
#245Strains of Lactobacillus Rhamnosus GG Capable of Growth on Lactose and the Uses Thereof
#246Nutritional Product Comprising a Biguanide
#247METHODS FOR USING REBAUDIOSIDE C AS A FLAVOR ENHANCER
#248BIFIDOBACTERIA FOR TREATING DIABETES AND RELATED CONDITIONS
#249Package Including A Tray Which Contains a Group of Flanged Containers
#250MILK-BASED COMPOSITIONS AND PROCESS OF MAKING THE SAME
#251Composition Comprising a Calcium Salt, Preparation Process and Use in Food Products
#252BITE SIZED REFRIGERATED YOGURT PRODUCTS
#253Agent for inducing interferon production containing lactic acid bacteria
#254CRUNCHY GRANOLA CLUSTERS AND PRODUCTS PREPARED THEREFROM
#255Use of Nisin Resistant Mutant Strains of Lactobacilli for Reducing the Post Acidification in Food Products
#256Strain of capable of inhibiting the adhesion of strains to epithelial cells
#257BEVERAGE COMPOSITIONS COMPRISING SOY WHEY PROTEINS THAT HAVE BEEN ISOLATED FROM PROCESSING STREAMS
#258CULTURED DAIRY PRODUCTS HAVING EXCELLENT FREEZE/THAW PROPERTIES
#259Equol-producing lactic acid bacteria-containing composition
#260Set fermented dairy composition in a circular container
#261Starter culture compositions
#262Porphyrin containing lactic acid bacterial cells and use therof
#263PACKAGED FOOD PRODUCTS AND RELATED METHODS
#264AGENT FOR INDUCING INTERFERON PRODUCTION CONTAINING LACTIC ACID BACTERIA
#265SPOONABLE YOGURT PREPARATIONS CONTAINING NON-REPLICATING PROBIOTIC MICRO-ORGANISMS
#266Method for manufacturing liquid fermented milk
#267DRINKING YOGHURT PREPARATIONS CONTAINING NON-REPLICATING PROBIOTIC MICRO-ORGANISMS
#268Lactic acid bacteria for yoghurt
#269Use of manganese for enhancing the growth of L.casei in mixed cultures.
#270Yogurt topping
#271Use of for treatment of virus infections
#272Bacterium
#273PARTICULATE FROZEN YOGURT-BASED PRODUCT
#274Methods for using rebaudioside C as a flavor enhancer
#275Protecting bioactive food ingredients using microorganisms having reduced metabolizing capacity
#276LACTOBACILLUS ACIDOPHILUS NUCLEIC ACID SEQUENCES ENCODING CELL SURFACE PROTEIN HOMOLOGUES AND USES THEREFORE
#277METHOD OF PRODUCING A YOGHURT-BASED PRODUCT
#278PROPHYLACTIC, AMELIORATING OR THERAPEUTIC AGENT FOR ORAL DISEASES
#279AERATED FOOD PRODUCTS AND METHODS OF MAKING SAME
#280Bifidobacteria for treating diabetes and related conditions
#281Cold-active beta-galactosidase, a method of producing same and use of such enzyme
#282METHOD FOR PRODUCING AN ACIDIFIED MILK PRODUCT
#283Fermented Milk With Low Lactose Content And A Method For Manufacturing The Same
#284Bite sized refrigerated yogurt products
#285Process and system for delivering fresh yogurt or kefir
#286METHOD OF TREATMENT USING ANTIMICROBIAL COMPOSITION
#287Growth inhibition and elimination of methicillin-resistant by lactic acid bacteria
#288Method for crosslinking beta-cyclodextrin for cholesterol trapping and regeneration thereof
#289Yogurt topping
#290Process For Producing Fermented Milk And Fermented Milk
#291Cultures with Improved Phage Resistance
#292Method and device for processing fermented milk products
#293Method for making a dairy composition
#294Method for Producing a Dairy Product
#295PROBOTIC COMPOSITIONS AND USES THEREOF
#296Method for making a food or biotechnological product using redox potential regulation
#297Dairy Product and Process
#298Delicious Fermented Milk with Low Fat Content and Process for Producing the Same
#299PROCESS FOR PRODUCTION OF FERMENTED MILK, AND FERMENTED MILK
#300Culture method favorising the production of K2 vitamin by lactic bacteria and applications thereof in the preparation of food products