Entries |
Document | Title | Date |
20080292750 | Method of Preparing a Food Ingredient and Food Product Having Angiotensin-I-Converting
Enzyme Inhibiting Properties and Products Thus Obtained - The invention relates to a method of preparing a food ingredient conferring angiotensin-I-converting enzyme inhibiting properties to the food product comprising the ingredient, which method comprises providing a preparation of one or more protein hydrolysates having angiotensin-I-converting enzyme inhibiting properties, optionally together with one or more other constituents; adding one or more microorganism species to the preparation thus provided; and fermenting the preparation. The ingredient thus obtained has ACE-inhibiting properties and is no longer bitter tasting. The de-bittering can also take place directly in the food product for which the ingredient is intended. | 11-27-2008 |
20080292751 | Lactic Acid Bacteria Fermented Substance and Fermented Milk Food Product Containing the Same - An object of the invention is to provide a lactic acid bacteria fermentation product, which has been obtained by culturing lactic acid bacteria on a medium containing an extract of at least one food material selected from the group consisting of rice bran, persimmon leaves, | 11-27-2008 |
20080299253 | Frozen Composition Based On Yoghurt And Fruit - A frozen composition based on yoghurt and fruit, containing: one or more fruits in pureed and/or juice form, representing from 30 to 49% or from 49.1 to 220% of the total weight of the composition, as fruit equivalent, from 51 to 70% by weight of yoghurt, and optionally one or more added sugars and/or other ingredients. A process for the manufacture of this composition, its use for the manufacture of a frozen dessert, and a process for the manufacture of the dessert, by grinding and optionally aerating the composition are also disclosed. | 12-04-2008 |
20090011081 | PROCESS FOR PRODUCING NATTO YOGURT - The present invention provides a process for producing a yogurt, comprising: (1) providing a protein liquid selected from the group consisting of milk, reconstituted milk and soymilk; (2) adding to the protein liquid a | 01-08-2009 |
20090035416 | METHOD FOR PRODUCING FERMENTED MILK USING NOVEL LACTIC ACID BACTERIA - The present invention relates to a method for producing a fermented milk, including: performing fermentation using both bacteria belonging to the genus | 02-05-2009 |
20090061046 | METHOD FOR PRODUCING AN ACIDIFIED MILK DRINK - The present invention relates to a method for producing an acidified milk drink using an enzyme having transglutaminase activity. | 03-05-2009 |
20090061047 | HIGH-FIBER DAIRY PRODUCT - A process for producing a fermented dairy product supplemented with fiber, especially a purified digestion resistant fiber such as maltodextrin, inulin or oligofructose. This process takes advantage of the naturally acidic nature and enzymatic properties of fermented milk products such as yogurt and specific mixing and blending steps which produce a product having a superior organoleptic and textural properties. A fermented dairy product supplemented with at least 1-5% fiber, especially, a purified digestion-resistant fiber such as maltodextrin, inulin or oligofructose. | 03-05-2009 |
20090130258 | Fresh Dairy Products With Satietogenic Power Based on Water-Soluble Fibers and Methods for Preparing Same - The invention concerns a fresh dairy product with low fat and sugar content and low energy density, comprising one or several satietogenic ingredients, as well as a method for making such a product. Said satietogenic ingredient(s) comprise viscosifying water-soluble dietary fibers among which at least one guar gum at least partly hydrolyzed. | 05-21-2009 |
20090238921 | MUTANT STRAINS OF LACTIC ACID BACTERIA HAVING A NON-PHOSPHORYLABLE LACTOSE PERMEASE - The invention concerns lactic acid bacteria strains wherein the phosphorylable histidine of the IIA domain of lactose permease is replaced by a non-phosphorylable amino acid. Said strains have a reduced post-acidification and are useful in particular for preparing fermented dairy products. | 09-24-2009 |
20090291167 | Composition and Process for Flavouring Dairy Products, Strain of Lactic Acid Bacterium, Use of Said Composition or Strain - Composition for flavouring dairy products, in particular cheeses, comprising at least one combination of microorganisms, said combination comprising at least one microorganism of lytic type and at least one ripening agent, flavouring process, use of said compositions or strains. | 11-26-2009 |
20090304864 | POWDER OF FERMENTED MILK OR OF YOGURT WITH A HIGH DENSITY OF LACTIC FERMENTS - The present application relates to a fermented milk or yoghurt powder which contains very high contents of | 12-10-2009 |
20090311378 | METHOD FOR CONTINUOUS PRODUCTION OF FERMENTED DAIRY PRODUCTS - The invention provides continuous methods for preparing a fermented dairy product, the methods including steps of fermenting a dairy base with agitation while measuring the viscosity change of the fermentation mixture until an initial fermented dairy base having a target viscosity is achieved. The initial fermented dairy base is then preferably further fermented to a final fermented dairy base without agitation. | 12-17-2009 |
20100009034 | PROCESS OF PREPARING FERMENTED MILK BEVERAGE KEEPING HIGH VIABLE CELL COUNT AT AMBIENT TEMPERATURE - The invention provides a process of preparing fermented milk beverage keeping high viable cell count at ambient temperature. The process includes the steps of adding regular yoghurt | 01-14-2010 |
20100015281 | FERMENTED FOOD CONTAINING BIFIDOBACTERIUM BACTERIA AND METHOD FOR PRODUCING THE SAME - Provided is a fermented food containing an extract of at least one plant material selected from the group consisting of turmeric, | 01-21-2010 |
20100028492 | METHOD FOR PREPARING A MILK FOR MILK-DAIRY APPLICATIONS, THE MILK OBTAINED BY SAID METHOD AND THE USES THEREOF - The present invention relates to a method, called Mofinazione process, for preparing a milk intended for milk-dairy applications, the milk obtained with said method and the uses thereof. Said method includes an opportune heat treatment of the milk, followed by a pre-maturation concerning the addition and the development within said milk of opportune bacterial strains selected for this purpose, in particular strains with a probiotic valence. | 02-04-2010 |
20100034924 | Bacterium - The present invention relates in one aspect to a fast acidifying lactic acid bacterium that generates a viscosity in fermented milk greater than about 62 Pa·s after 14 days of storage at 6° C. | 02-11-2010 |
20100080866 | METHOD OF PREPARING DAIRY PRODUCTS CONTAINING NO GLUCIDE - These dairy products such as ice creams and cream puffs even if made of milk ingredient contain no glucide, preferably with no fat, so that it is an effective dairy products to prevent fatness, high blood sugar level and hypercholesterolemia. The inventive method comprises a step of decomposing milk sugar in the milk ingredient solution and a step of removing monosaccharide came from milk sugar by fermentation. In the fermentation, addition of organic acid can avoid flocculating of monosaccharide with milk protein in order to promote the fermentation. | 04-01-2010 |
20100143538 | Dairy Product and Process - A method for preparing a yoghurt is provided. The method comprises (a) preparing a calcium-depleted milk composition comprising either (i) calcium-depleting a starting milk composition, or (ii) including within a starting milk composition a calcium-depleted milk ingredient selected from milk, fat standardised milk, skim milk, or milk concentrate; and (b) acidifying the calcium-depleted milk composition with chemical acidification or lactic acid producing bacteria, to prepare a yoghurt, wherein the calcium depletion is by contacting the milk composition or ingredient with a cation exchanger to replace calcium in the composition or ingredient with sodium or potassium. | 06-10-2010 |
20100151080 | PROCESS FOR PRODUCTION OF FERMENTED MILK AND FERMENTED MILK BEVERAGE/FOOD - The invention provides a method for producing a fermented milk that conveniently gives excellent taste and flavor or functionalities, such as antihypertensive effect, to fermented food and beverages. The method enables effective production of particular peptides having useful functions, such as antihypertensive effect, in the resulting fermented milk. The invention also provides fermented milk food and beverages utilizing the fermented milk, which have excellent taste and flavor and even functionality. The present method includes the steps of (A) enzymatically digesting animal milk casein with protease (1) containing particular proteases such as papain, and (B) fermenting animal milk casein or the like with lactic acid bacteria, to thereby produce VPP, IPP, and YP in the resulting fermented milk. The fermented milk food and beverages of the present invention contain the fermented milk obtained by the present method or a concentrate thereof, and VPP, IPP, and YP at or over particular contents. | 06-17-2010 |
20100151081 | Method For Producing An Acidified Milk Drink - The present invention relates to a method for producing an acidified milk drink using an enzyme which reduces the isoelectric point of the milk proteins. The invention also relates to a novel enzyme having deamidase activity and its use in production of an acidified milk drink. | 06-17-2010 |
20100189841 | GROWTH OF BIFIDOBACTERIA IN FERMENTED MILK PRODUCTS - A method for the preparation of a fermented milk product comprising Bifidobacteria and | 07-29-2010 |
20100196534 | DAIRY PRODUCT AND PROCESS - The present invention relates to methods of making flavour concentrates, in particular lipid, condensed and solids flavour concentrates, together with the flavour concentrates produced thereby. The flavour concentrates produced by the methods of the present invention have improved flavour and other characteristics and have wide application in the production of foods and beverages. | 08-05-2010 |
20100209555 | PHAGE RESISTANCE - The present invention relates to the field of dairy science. In particular, the present invention relates to methods for improving dairy starter culture quality as well as food products that can be obtained using such methods. | 08-19-2010 |
20100215803 | PROCESS - The use of a lipid acyltransferase in the manufacture of UHT milk for improving the stability, particularly the long term stability, and/or improving the perceptible sensory difference and/or improving smell and/or taste and/or for reducing the cholesterol content and/or for eliminating or reducing creaming of the UHT milk for reducing the cholesterol content in the UHT milk. A method of producing UHT milk, wherein method comprises admixing a lipid acyltransferase and milk (including a step of processing the milk to make it a UHT milk). Preferably said lipid acyltranferase is a polypeptide having lipid acyltransferase activity which polypeptide is obtained by expression of the nucleotide sequence shown as SEQ ID No. 49 or a nucleotide sequence which as has 70% or more identity therewith; and/or is obtained by expression of a nucleic acid which hybridises under medium stringency conditions to a nucleic probe comprising the nucleotide sequence shown as SEQ ID No. 49; and/or is a polypeptide having lipid acyltranferase activity which polypeptide comprises the amino acid sequence shown as SEQ ID No. 68 or an amino acid sequence which as has 70% or more identity therewith. | 08-26-2010 |
20100247711 | Acidic Lactic Acid Bacteria Beverage And Method Of Producing Acidic Lactic Acid Bacteria Beverage - An acidic lactic acid bacteria beverage having a favorable flavor and an improved survival rate for bifidobacteria. The acidic lactic acid bacteria beverage of the present invention includes bifidobacteria and inulin, wherein the inulin is not fermented by the bifidobacteria. The inulin content is preferably within a range from 1 to 10% by mass, and the pH of the acidic lactic acid bacteria beverage is preferably within a range from 4.1 to 4.8. | 09-30-2010 |
20100266725 | Method For Producing Fermented Milk - The present invention provides a method for producing fermented milk, the method employing a lactic acid bacterium capable of improving proliferative properties of | 10-21-2010 |
20100310718 | LIQUID STARTER CULTURES HAVING AN IMPROVED STORAGE STABILITY AND USE THEREOF - Liquid microbial starter culture that retains its initial metabolic activity during storage for extended periods of time. Such liquid starter cultures are useful in the manufacturing of food and feed products. Starter cultures of the invention include culture of lactic acid bacteria, e.g. | 12-09-2010 |
20110003032 | DAIRY PRODUCT AND PROCESS - A yoghurt or a yoghurt drink is prepared by a method comprising: (a) providing a casein source that has been treated to remove a proportion of its divalent cations including at least a proportion of its calcium ions; (b) mixing the calcium-depleted casein source with one or more other ingredients to form a yoghurt milk, if required; (c) dispersing a substantially insoluble calcium source in the yoghurt milk; (d) heat treating the yoghurt milk; and (e) acidifying the mixture to a pH that causes gelling of the yoghurt milk. Step (c) is carried out at any time before gelling for set yoghurt and stirred yoghurt and the final packaging of drinking yoghurts. | 01-06-2011 |
20110045134 | Use of L. Casei Ssp. Paracasei as Antifungal Agent - The invention relates to the use of | 02-24-2011 |
20110064848 | USE OF ELECTRICITY TO INCREASE THE TRANSFER OF MOLECULES ACROSS BIOLOGICAL MEMBRANES FOR THE ACCELERATION OF DAIRY FERMENTATION - A process for preparing a dairy fermentation product comprises inoculating lactic acid bacteria into a dairy base composition and initiating fermentation. Electrodes are placed in direct contact to the inoculated dairy base composition, and electric pulses are created, whereby pores are formed in the lactic acid bacteria so that molecules in the dairy base composition gain entry into the lactic acid bacteria. | 03-17-2011 |
20110129568 | Process For Producing Fermented Milk And Fermented Milk - Provided is a process for producing fermented milk which makes it possible to effectively prevent increases in acidity in the fermented milk during transportation and storage, and also makes it possible to produce fermented milk with a good flavour. Bacteriocin-producing lactic acid bacteria and/or a culture or fermentation product thereof are/is added to a yoghurt mix. The bacteriocin-producing lactic acid bacteria are then killed. Lactic acid bacteria different from the bacteriocin-producing lactic acid bacteria are then added as a starter. It is thus possible to incorporate bacteriocin in yoghurt without directly adding bacteriocin. Since the bacteriocin-producing lactic acid bacteria are killed, intensification of the flavour of cheese, for example, can be prevented, and it is possible to produce fermented milk with a good flavour. | 06-02-2011 |
20110200709 | GROWTH BIFIDOBACTERIA IN FERMENTED MILK PRODUCTS - The present invention relates to a method for the preparation of a fermented milk product comprising Bifidobacteria in combination with lactic acid bacteria of the species | 08-18-2011 |
20110206807 | Marinades for Meat and Seafood Containing Natural Metabolites - This invention is directed to a composition and application of marinades that contain, as key active ingredients, a combination of organic salts derived by fermentation of sugars. The resulting all natural marinades substantially improve cook yield, juiciness, flavor, and color in meat and in seafood, in a surprisingly effective way. | 08-25-2011 |
20110212223 | MUTANTS OF LACTOBACILLUS CASEI DEFECTIVE IN CARBON CATABOLISM REGULATION - The invention relates to the use of mutants of | 09-01-2011 |
20110236530 | Genetic Cluster of Strains of Streptococcus Thermophilus Having Unique Rheological Properties for Dairy Fermentation - The invention relates to a genetic cluster of strains of | 09-29-2011 |
20110244077 | Process and system for delivering fresh yogurt or kefir - A process for delivering to a retail location freshly prepared ‘Grade A’ yogurt or kefir with full undiminished concentration of probiotic microorganisms provides health benefits to customers. The yogurt manufacturing facility mixes cooled sterilized milk with a yogurt culture with low growth at 4° C. to 10° C. forming yogurt mixture fills and seals yogurt containers. Alternatively, the cold milk is separated from any yogurt or kefir culture in the yogurt container by a separation portion. The yogurt containers are then shipped cold to retail locations. The retail location stores yogurt containers at low temperature prior to incubation. When needed, the yogurt container is shaken to mix milk and separated yogurt or kefir culture. The yogurt containers are transferred to incubation oven for appropriate time to set yogurt or kefir, which is then refrigerated for sale to customers. | 10-06-2011 |
20110268842 | BIFIDOBACTERIA THAT PRODUCES FOLIC ACID, FOOD COMPOSITION AND USE OF SAID BIFIDOBACTERIA - A bacterial strain of human origin belonging to the species | 11-03-2011 |
20110293780 | SYSTEM AND METHOD OF MANUFACTURING A FOOD PRODUCT - A system and method for manufacturing low and non-fat sour cream products is provided. The system may utilize a separation technique to separate liquid whey in cultured milk or fat free milk from the solid matter resulting in light or fat free sour cream. The resulting sour cream has the consistency of sour cream without utilizing additional thickening and emulsifying ingredients. The separation can be accomplished with a plurality of separation techniques including centrifuge, reverse osmosis, ceramic centrifuge and the like. | 12-01-2011 |
20110293781 | CRUMB, E.G., CHOCOLATE CRUMB, HAVING ENHANCED CARAMEL FLAVOR - The present disclosure provides crumb of the type used in making milk and white chocolates with enhanced flavor and/or aroma. It has been found that adding alpha-dicarbonyls, e.g., 2- or 3-carbon alpha-dicarbonyls, can add noticeable caramel and/or toffee notes to the flavor and/or the aroma of the crumb without a concomitant increase in less desirable flavors and aromas, such as burnt or earthy notes. | 12-01-2011 |
20110305797 | Fermented Milk With Low Lactose Content And A Method For Manufacturing The Same - [Object] An object of the present invention is to provide a method for manufacturing fermented milk that can keep good taste and quality regardless of the condition of lactobacillus and enzymes. | 12-15-2011 |
20120015073 | METHOD FOR CULTURING LACTIC ACID BACTERIUM AND METHOD FOR PRODUCING FERMENTED MILK - First, prepared is a whey degradation medium to which a protease, yeast extract, and the like are added. Further, polyoxyethylene sorbitan monooleate or propylene glycol monooleate is added to the whey degradation medium. The whey degradation medium is inoculated with bacteriocin-producing lactic acid bacterium and the lactic acid bacterium is cultured while the whey degradation medium is maintained at pH of 4 to 5. After the completion of the culture, the whey degradation medium (culture solution) is centrifuged to thereby separate therefrom a concentrated cell suspension containing the lactic acid bacterium in a concentrated form. The concentrated cell suspension has very low antibacterial activity (several tens AU or less). Then, by adding the concentrated cell suspension to a yogurt mix and fermenting the same, it is possible to produce yogurt containing the bacteriocin-producing lactic acid bacterium without any delay in the fermentation. | 01-19-2012 |
20120021093 | METHOD FOR PRODUCING AN ACIDIFIED MILK PRODUCT - The present invention relates to a method for producing an acidified milk product using an enzyme having transglutammase activity. | 01-26-2012 |
20120040053 | METHOD FOR PRODUCING AN ACIDIFIED MILK PRODUCT - The present invention relates to a method for producing an acidified product using an enzyme having transglutaminase activity. | 02-16-2012 |
20120040054 | METHOD FOR CULTURING LACTIC ACID BACTERIA, AND A FOOD AND DRINK PRODUCT - The object of the present invention is to provide a method of culturing lactic acid bacteria to obtain a lactic acid bacteria culture in which the number of lactic acid bacteria can be stably maintained, and to obtain food and drink products comprising a lactic acid bacteria culture excellent in product stability. | 02-16-2012 |
20120045546 | METHOD FOR PRODUCING AN ACIDIFIED MILK PRODUCT - The present, invention relates to a method for producing an acidified milk product using an enzyme having transglutaminase activity, and fermenting the milk substrate with a microorganism which produces a polysaccharide, such as an exopolysaccharide (EPS). The present invention also relates to decreasing the ropyness of an acidified milk product and improving its texture. | 02-23-2012 |
20120107450 | METHOD FOR PRODUCING A FERMENTED MILK PRODUCT - The present invention relates to a method for producing a fermented milk product with enhanced gel stiffness, wherein a polysaccharide producing | 05-03-2012 |
20120107451 | METHOD FOR PRODUCING A FERMENTED MILK PRODUCT - The present invention relates to a method for producing a fermented milk product with eithanced gel stiffness, wherein a polysaccharide producing Lactobacillus, in particular | 05-03-2012 |
20120128822 | METHOD OF PRODUCING A YOGHURT-BASED PRODUCT - A method of producing a yoghurt-based product involves pre-treating milk raw material normally by pasteurization, de-aeration, homogenization and possible dry matter adjustment. A stabilizer and possible flavourings are also added. A first bacteria culture is added to the milk raw material and the milk raw material is held at a temperature of 37-45° C. during an incubation period. Thereafter, the product is heat treated at a temperature of 75-110° C. during a predetermined period of time. Thereafter, a second bacteria culture is added to the heat treated, yoghurt-based product. The second bacteria culture must be of the type which is not active below a given pH. The finished product is packed aseptically. | 05-24-2012 |
20120156327 | PROCESS FOR MANUFACTURING OF A FERMENTED DAIRY PRODUCT - The present invention relates to a process for manufacturing fermented dairy products, in particular stirred milk products. The invention concerns a process for the manufacture of a fermented dairy product without any cooling step for stopping fermentation due to the use of a weakly post-acidifying lactic bacterium culture as a starter. | 06-21-2012 |
20120164274 | FERMENTED DAIRY PRODUCT - The present invention provides a fermented dairy product wherein the acidification rate of a yogurt starter culture and the survival rate of an optionally further present probiotic bacteria are enhanced by the presence of a helper strain. The helper strain is a bacterial strain capable of reducing the redox potential (Eh) of sterilized skim milk to −50 mV or lower (more negative) values upon incubation of sterilized skim milk with said helper strain for 5-24 hours at 25-45° C,. Further advantageously, the inoculation rate of an optional probiotic culture needed for producing the fermented dairy product and comprising desirable levels of viable bifidobacteria—even at the end of its shelf life—is significantly reduced. The fermented dairy product especially relates to a yoghurt-type product. | 06-28-2012 |
20120164275 | LACTIC BACTERIUM WITH MODIFIED GALACTOKINASE EXPRESSION FOR TEXTURIZING FOOD PRODUCTS BY OVEREXPRESSION OF EXOPOLYSACCHARIDE - The present invention relates to a bacterial cell with texturizing property, starter cultures comprising the cell, and dairy products fermented with the starter culture. | 06-28-2012 |
20120207878 | LOW-FAT OR FAT-FREE YOGHURT, AND PROCESS FOR PRODUCTION THEREOF - A fat-free or low-fat yoghurt having a rich and creamy texture like yoghurts produced using whole-fat milk may be produced by adding a proper amount of a milk protein, such as a defatted milk powder, that has been deamidated with a protein deamidating enzyme to a fat-free or low-fat raw material milk. Alternatively, a proper amount of a milk protein, such as a defatted milk powder, is added to a fat-free or low-fat raw material milk, and the resulting mixture is subjected to a deamidation treatment with a protein deamidating enzyme so that the deamidation ratio reaches a proper level. In this manner, a fat-free or low-fat milk raw material having a milk protein mass and a deamidation ratio both falling within proper ranges can be prepared, and yoghurt may be produced using the milk raw material. | 08-16-2012 |
20120258199 | Method for Producing an Acidified Milk Drink - The present invention relates to a method for producing an acidified milk drink using an enzyme having transglutaminase activity. | 10-11-2012 |
20120301575 | BACTERIUM - The present invention relates to a bacterial cell with texturizing property, starter cultures comprising the cell, and dairy products fermented with the starter culture. | 11-29-2012 |
20120301576 | USE OF SIALIDASE IN DAIRY TECHNOLOGY - This invention relates to a method of manufacturing sour milk preparations, such as soured fresh dairy products with the use of a sialidase enzyme. The method enables the modification of the texture of sour dairy products more advantageously and easily than known methods. In addition, the method enables a significant reduction in the added protein content of sour dairy products without any damage to or adverse effect to the texture of the preparation. | 11-29-2012 |
20120328735 | PROCESS FOR PREPARING CASEIN-DERIVED PEPTIDES BY FERMENTATION OF LACTIC ACID BACTERIA - The present invention relates to a method for preparing a casein-derived peptide by fermentation of a lactic acid bacterium. The present invention also relates to a composition containing the peptide, and a method for preparing a functional food. | 12-27-2012 |
20130011517 | DRIED FERMENTED DAIRY PRODUCT CONTAINING A HIGH DENSITY OF LIVING BIFIDOBACTERIA - The present invention concerns a dried fermented dairy product containing living bifidobacteria at a minimal concentration of about 8·10 | 01-10-2013 |
20130095208 | FERMENTED FOOD PRODUCTS CONTAINING PROBIOTIC STRAINS, AND THEIR PREPARATION PROCESS - The invention concerns mainly a non-solid fermented food product containing ferments comprising about 5·10 | 04-18-2013 |
20130149415 | Use of manganese for enhancing the growth of L.casei in mixed cultures. - The invention relates to a method for selectively enhancing the growth of bacteria from the | 06-13-2013 |
20130164408 | LACTIC ACID BACTERIA FOR YOGHURT - The present invention relates to a method for obtaining a lactic acid bacteria strain which results in a high mechanical shear resistance of the products fermented with the strain and to bacteria strains obtainable by such a method. Furthermore, the present invention relates to lactic acid bacteria strains which results in a high resistance towards mechanical shear treatment of the products fermented with the strains or mutants and variants thereof. The improved stability of the texture can be measured as reduced sedimentation in drinking yoghurt applications and reduced syneresis in set-type yoghurt applications. Thus, the present invention also relates to methods for preparation of a fermented milk product, such as a yoghurt, with such lactic acid bacteria strains and to such fermented milk products. | 06-27-2013 |
20130189396 | METHOD FOR PRODUCING A FERMENTED FOOD CONTAINING BIFIDOBACTERIA - A milk raw material is fermented by using | 07-25-2013 |
20130202738 | Synergistic Fermentation of Lactobacillus Rhamnosus and Lactobacillus Paracasei Subsp Paracasei - The present invention relates to a process for preparing a fermented product by synergistic co-fermentation of | 08-08-2013 |
20130236600 | PROBIOTICS FOR DIETARY DAIRY PRODUCT - The present invention relates to compositions containing probiotic microorganisms and methods of making and using probiotic associations containing these microorganisms. More particularly, the invention relates to an association of probiotic lactic acid microorganisms including newly identified strains of microorganisms and their use in dietary products. These microorganisms are cultured to produce a protective shell that enhances shelf-stability of compositions and products of the invention. The isolated microorganisms include new strains of | 09-12-2013 |
20130251852 | REDUCED-FAT NATURAL BUTTER PRODUCT AND METHODS OF MANUFACTURING THE SAME - A method of forming a reduced-fat butter product. The method includes churning cream to create buttermilk and concentrated milkfat. The buttermilk is concentrated to increase solids in the buttermilk by about three times to form a concentrated buttermilk. The concentrated buttermilk is blended with the concentrated milkfat to form a final reduced-fat butter product comprising no more than 60 percent fat. | 09-26-2013 |
20130259977 | FERMENTED MILK WITH REDUCED SOURNESS AND METHOD FOR PRODUCING SAME - [Problem] The purpose of the present invention is to provide: fermented milk which is reduced in the sourness coming from lactic acid and has a refreshing taste; and a method for producing the fermented milk. | 10-03-2013 |
20130266692 | METHOD FOR MANUFACTURING LIQUID FERMENTED MILK - A method is directed to producing liquid fermented milk, suppressing an increase in acidity and a decrease in pH over time during refrigerated storage, keeping a refreshing flavor (sour taste) originating from yogurt lactic acid bacteria for a long time, and suppressing production of an acid during storage to maintain good quality, without requiring heating after a fermentation step, use of a particular additive, and the like. The method for producing liquid fermented milk which uses a rod-shaped lactic acid bacteria and a coccus-shaped lactic acid bacteria as lactic acid bacteria to be added to a raw material for fermented milk, and which includes a homogenization step of obtaining the liquid fermented milk at a homogenization pressure of from 50 MPa to 100 MPa. | 10-10-2013 |
20130344199 | TEXTURIZING LACTIC ACID BACTERIA STRAINS - The present invention relates to mutants of lactic acid bacteria which are resistant towards the antibiotic D-cycloserine and/or functionally equivalent antibiotics and which were found to give an increased texture when grown in milk while maintaining the other growth properties of the parent strain. The present invention, furthermore, relates to compositions comprising such mutants, and to dairy products fermented with the lactic acid bacteria resistant towards D-cycloserine and/or functionally equivalent antibiotics. | 12-26-2013 |
20140023749 | FLAVOR-ENHANCING LACTOBACILLUS RHAMNOSUS - The present invention relates to a composition suitable for preparing a dairy product comprising at least one starter culture and a | 01-23-2014 |
20140093612 | METHOD FOR OBTAINING A FERMENTED DAIRY PRODUCT - The invention defines a method for obtaining a fermented dairy product characterized by a heat treatment step followed or preceded by a high pressure homogenization step at a pressure above 100 MPa and up to 350 MPa of a dairy starting material, wherein the total fat composition of the dairy starting material lies between 0.05% and 10% by weight, wherein the total quantity of protein lies between 3 and 10% by weight, and wherein the fat and protein come exclusively from the dairy starting material. This method allows obtaining fermented dairy products with improved rheological properties avoiding the use of additives such as thickeners or stabilizers. Also, it allows obtaining fermented dairy products with improved mouth-feel. | 04-03-2014 |
20140113028 | PROCESS FOR MANUFACTURING OF A FERMENTED DAIRY PRODUCT - A process for the manufacture of a fermented dairy product comprising (a) subjecting a milk base to fermentation with a starter comprising of a weakly post-acidifying bacterial culture, until a desired pH value in the range of 4.0 and 5.0 is reached (end of fermentation), (b) optionally cooling the fermented milk base obtained in step (a); and (c) packaging the fermented dairy product. | 04-24-2014 |
20140248394 | Composition Comprising a Calcium Salt, Preparation Process and Use in Food Products - The invention concerns a composition comprising a calcium salt and its preparation process. The calcium salt is a salt of Ca | 09-04-2014 |
20140255548 | LOW-FAT FERMENTED MILK EXCELLENT IN SAVOR AND PROCESS FOR PRODUCTION THEREOF - The invention aims to provide a process for producing a fermented milk capable of effectively preventing deterioration of the smooth mouth feel and milk flavor originated from the milk fat (hereinafter, the smooth mouth feel and milk flavor are put together referred to as “milk-fat characteristic”) which are lost when the milk fat content of fermented milk is intentionally reduced, without using milk fat substitutes, milk-flavor providing agents or the like but based on an ingenuity on the production process, and the fermented milk obtained as the result in which the milk-fat characteristic is improved and the milk fat content is reduced. | 09-11-2014 |
20140271987 | Genetic Cluster of Strains of Streptococcus Thermophilus Having Unique Rheological Properties for Dairy Fermentation - The invention relates to a genetic cluster of strains of | 09-18-2014 |
20140308397 | MILK-BASED COMPOSITIONS AND PROCESS OF MAKING THE SAME - Milk based compositions especially fermented and non-fermented milk products such as yogurt, beverages, and desserts, including a significant percentage of real milk are disclosed herein. The disclosed milk compositions particularly include wheat and rice flour and are substantially free of gelling agent(s) and modifies starch. A process for making such milk based compositions is also disclosed. The milk based compositions disclosed herein may contain other ingredients. | 10-16-2014 |
20140308398 | PROTEIN FORTIFIED YOGURTS AND METHODS OF MAKING - Methods of making protein-fortified yogurt products are described. The methods may include mixing a casein-containing ingredient with starting milk to make a yogurt milk, where the casein-containing ingredient has a casein-to-whey protein ratio of 82:18 or greater. The yogurt milk may be fermented after adding yogurt culture to make a yogurt mixture. The yogurt mixture may then be formed into the protein-fortified yogurt product. The total protein concentration in the protein-fortified yogurt product may be 10 wt. % or more. One variety of the protein-fortified yogurt product is a spreadable yogurt product having the total protein concentration of 11 wt. % or more. | 10-16-2014 |
20140348980 | METHOD FOR PRODUCING A FERMENTED MILK PRODUCT - The present invention relates to a method for producing a fermented milk product with enhanced gel stiffness. | 11-27-2014 |
20150030722 | METHOD FOR PRODUCING AN ACIDIFIED MILK PRODUCT - The present invention relates to a method for producing an acidified milk product using an enzyme having transglutaminase activity. | 01-29-2015 |
20150030723 | Method for Producing an Acidified Milk Drink - The present invention relates to a method for producing an acidified milk drink using an enzyme which reduces the isoelectric point of the milk proteins. The invention also relates to a novel enzyme having deamidase activity and its use in production of an acidified milk drink. | 01-29-2015 |
20150030724 | PROCESS FOR MAKING A SHELF-STABLE MILK BASED BEVERAGE CONCENTRATE - A concentrate, system and low-temperature process for preparing a shelf-stable milk concentrate that does not require ultra-high temperature thermal processing for control of the microbiology of the product is disclosed herein. The method preferably incorporates aseptic technology and the enzymatic reduction of lactose to control water activity. The method preferably includes the enzymatic conversion of the lactose in the milk to its component sugars glucose and galactose, which preferably changes the colligative properties of the concentrate, decreases the amount of free water, and reduces the osmolarity. | 01-29-2015 |
20150044330 | Strains of Lactobacillus Rhamnosus GG Capable of Growth on Lactose and the Uses Thereof - The invention provides compositions and methods utilizing an improved strain of bacteria, a Lac+ | 02-12-2015 |
20150050385 | QUARK BASE MIX HAVING ENHANCED TASTE PROPERTIES II - A quark base mix is proposed having enhanced taste properties, which is obtainable in that
| 02-19-2015 |
20150050386 | QUARK BASE MIX HAVING ENHANCED TASTE PROPERTIES III - A quark base mix is proposed having enhanced taste properties which is obtainable in that
| 02-19-2015 |
20150050387 | STARTER CULTURES FOR THE PRODUCTION OF FERMENTED MILK PRODUCTS - Suggested are starter cultures for the production of fermented milk products, containing
| 02-19-2015 |
20150079232 | AMPICILLIN RESISTANT TEXTURIZING LACTIC ACID BACTERIA STRAINS - The present invention relates to mutants of lactic acid bacteria which are resistant to the antibiotic ampicillin and which were found to give an increased texture when grown in milk while maintaining the other growth properties of the parent strain. The present invention, furthermore, relates to compositions comprising such mutants, and to dairy products fermented with the lactic acid bacteria resistant to ampicillin. | 03-19-2015 |
20150086675 | USE OF LACTIC ACID BACTERIA FOR PREPARING FERMENTED FOOD PRODUCTS WITH INCREASED NATURAL SWEETNESS - The dairy industry today faces a problem of providing an alternative to adding sweeteners to fermented milk products in order to achieve the desired sweet taste without the added calories. Furthermore, it would be highly advantageous to establish a method for reducing lactose in fermented milk products to a level which is acceptable for lactose-intolerant consumers. The above problems have been solved by providing mutant | 03-26-2015 |
20150093473 | CULTURES WITH IMPROVED PHAGE RESISTANCE - The present invention provides methods and compositions related to modulating the resistance of a cell against a target nucleic acid or a transcription product thereof. In some preferred embodiments, the present invention provides compositions and methods for the use of one or more cas genes or proteins for modulating the resistance of a cell against a target nucleic acid or a transcription product thereof. In some embodiments, the present invention provides methods and compositions that find use in the development and use of strain combinations and starter culture rotations. In additional embodiments, the present invention provides methods for labelling and/or identifying bacteria. In some preferred embodiments, the present invention provides methods for the use of CRISPR loci to determine the potential virulence of a phage against a cell and the use of CRISPR-cas to modulate the genetic sequence of a phage for increased virulence level. In still further embodiments, the present invention provides means and compositions for the development and use of phages as biocontrol agents. | 04-02-2015 |
20150118358 | HIGH-PROTEIN DAIRY PRODUCT AND PROCESS FOR MAKING - A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins. | 04-30-2015 |
20150140170 | ACIDIFIED MILK PRODUCT - An acidified milk product is proposed, comprising
| 05-21-2015 |
20150289531 | AN AROMA MILK COMPOSITION COMPRISING DIACETYL AND USES THEREOF - The present invention relates to an aroma milk composition comprising diacetyl and diacetyl producing strains and a method of producing it. Further, the present invention relates to use of the aroma milk composition in the manufacture of a dairy product, in particular butter product. Finally, the present invention relates to a new bacterial strain of | 10-15-2015 |
20150289538 | METHOD OF PRODUCING FROZEN CONFECTION PRODUCT - The present invention relates to a method of producing a frozen confection product with improved freeze-thaw stability. In particular, the invention relates to a method comprising a post pasteurization acidification step. The present invention also relates to products obtainable by such a method. | 10-15-2015 |
20150289540 | YOGURT THAT IS FROZEN - The present invention relates to a yogurt product that is frozen wherein the yogurt product comprising 50-100% fermented yogurt mix, preferably 80-100%, more preferably 90-100% fermented yogurt mix, and the degree of overrun of the mix is between 20 to 150% by volume, preferably 30-60%. The present invention also relates to a method of preparing such a product. | 10-15-2015 |
20150296820 | METHOD FOR MAKING LIQUID OR SEMI-LIQUID FERMENTED MILK PRODUCTS - A method for making liquid and semi-liquid fermented milk products, including the following steps:
| 10-22-2015 |
20150296821 | Fermented Dairy Product Comprising Microcapsules And Process For Preparing The Same - The invention concerns a fermented dairy product including microcapsules of oxidizable active, and a fermented milk composition. | 10-22-2015 |
20150320061 | PROCESS FOR PREPARING STRAINED FERMENTED DAIRY PRODUCT - The present invention relates to a process for the manufacture of a strained fermented dairy product, comprising a heat treatment step, a high pressure homogenization step, a fermentation step, a separation step and a smoothing step. | 11-12-2015 |
20150320062 | PROCESS FOR MAKING HIGH-PROTEIN DAIRY PRODUCT - A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins. | 11-12-2015 |
20150322415 | LACTIC BACTERIUM FOR TEXTURIZING FOOD PRODUCTS SELECTED ON BASIS OF PHAGE RESISTANCE - The present invention relates to a bacterial cell with texturizing property, starter cultures comprising the cell, and dairy products fermented with the starter culture. | 11-12-2015 |
20150329884 | PROCESS OF PRODUCING A LACTATE FERMENT - The present invention relates to fermentation processes. The objective of the invention was to provide methods for producing ferments and formulating such ferments into preservatives. It was in particular an object of the present invention to provide improved processes for producing lactic acid containing ferments by simple and efficient (batch) culturing and allowing for simple down-stream processing either into a liquid, semi-liquid or a dry powder product, having sufficient stability, good handling properties and satisfactory organoleptic properties. Such processes are provided, as well as the products that can be obtained with it and their use as food preservative. | 11-19-2015 |
20150342208 | HIGH PROTEIN YOGURTS - Yogurts, such as Greek frozen yogurts, and methods of making such yogurts are provided. The yogurts can contain fermented lactose-reduced skim milk such that the protein content of the yogurt is from 5% to 14% by weight of the yogurt, the total solids content is less than 38% by weight of the yogurt, and the amount of lactose is 7% or less by weight of the yogurt. The lactose-reduced skim milk can be the primary protein source in the yogurt, and the yogurt can have no added whey protein, milk protein concentrate (MPC), protein isolates or protein powders. The yogurt can be made without straining. The yogurt has a fat content from 0%-6% by weight of the yogurt, preferably below 5% and most preferably below 3%. | 12-03-2015 |
20150359238 | POWDERY YOGHURT MATERIAL AND YOGHURT MAKING METHOD - Provided are a yoghurt material for making a homemade yoghurt at home and a yoghurt making method using the yoghurt material. The powdery yoghurt material comprises: a milk powder and a lactic acid bacterium fermented at an ordinary temperature, wherein the powdery yoghurt material is converted into a yoghurt when the material to which water was added is fermented. The powdery yoghurt material further comprises a casein powder, an oligosaccharide and a propionic acid bacterium. The milk powder includes a whey as a main ingredient. Additionally, provided is a yoghurt making method using such a powdery yoghurt material. | 12-17-2015 |
20150359255 | IMPROVED NISIN PRODUCTION PROCESS - The present invention relates to fermentation processes. The objective of the invention was to provide methods for producing nisin containing ferments and formulating such ferments into preservatives. It was in particular an object of the present invention to provide improved processes for producing nisin containing ferments by simple and efficient (batch) culturing and allowing for simple down-stream processing either into a liquid, semi-liquid or a dry powder product, having sufficient nisin content and stability, good handling properties and satisfactory organoleptic properties. Such processes are provided, as well as the products that can be obtained with it and their use as food preservative. | 12-17-2015 |
20160000102 | HIGH-PROTEIN DAIRY PRODUCT AND PROCESS FOR MAKING - A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins. | 01-07-2016 |
20160066590 | FERMENTED DAIRY PRODUCTS SUITABLE FOR FRUIT TASTE ENHANCEMENT - The invention concerns fermented dairy products, such as yogurts, suitable for fruit taste enhancement, preferably in fruit containing fermented dairy products. The products comprise specific bacterial strains. | 03-10-2016 |
20160100599 | USE OF GLYCOSIDASE IN PREPARATION OF A MILK PRODUCT - A method for making a milk product (e.g. a yogurt) comprising adding an effective amount of an N-linked glycosidase and/or an O-linked glycosidase to milk. | 04-14-2016 |
20160143305 | Reduced Water Activity Yogurt - A composition and method for a high solids yogurt with reduced water activity. The yogurt can be formed, for example, by adding solutes to a cultured high solids milk until the yogurt has a water activity of about 0.86 or less. Lactose present in the high solids milk can be hydrolyzed to glucose and galactose. The composition can be used in food products, either in isolation or in combination with other components, for example, grain-based components. | 05-26-2016 |
20160150801 | LACTIC ACID BACTERIA | 06-02-2016 |
20160165910 | STREPTOCOCCUS THERMOPHILUS STRAINS | 06-16-2016 |
20160192670 | Freeze-Dried, Aerated Dairy or Dairy-Substitute Compositions and Methods of Making Thereof | 07-07-2016 |
20190142022 | FERMENTED MILK PRODUCT WITH A REDUCED CONTENT OF LACTOSE | 05-16-2019 |