Patent application number | Description | Published |
20080220124 | Transfer of Active Compounds to Curd During Cheese Making - The present invention relates to a composition comprising a whey protein and an active compound, wherein the composition releases at most 30 wt % of the active compound when hydrated in Jennes-Koops buffer at room temperature during a period of 30 minutes. The invention also relates to a production method for the composition. During the cheese making process this composition can be added to milk. The enzymes are then mainly released from the particle after the separation of curd from the whey has taken place. | 09-11-2008 |
20080286412 | Enzyme Preparations Yielding a Clean Taste - The present invention describes a intracellular produced lactase, which comprises less than 40 units arylsulfatase activity per NLU of lactase activity. The invention also provides a process comprising treating a substrate with an enzyme preparation, wherein the enzyme preparation is substantially free from arylsulfatase. | 11-20-2008 |
20090081329 | Method for Producing Cheese Using Heat Treated Milk and a Protein Hydrolysate - The present invention describes a method of producing curd or cheese from a milk composition consisting of the following steps:—heating the milk, —adding to the heat treated milk a protein hydrolysate, —adding to the heat treated milk a coagulant to form a gel, and—processing the formed gel into a cheese curd and separating the whey from the curd. | 03-26-2009 |
20090175989 | Novel process for enzymatic bleaching of food products - The present invention relates to a process for the production of a food product whereby an intermediate form of said food product comprises a pigment, which process comprises adding at least one enzyme that is effective in directly converting said pigment into a form which results in increasing the whiteness of at least part of the food product compared to the food product for which said enzyme is not added during its production. The invention also relates to food products obtained from the process of the invention. | 07-09-2009 |
20100055240 | METHOD FOR PRODUCING CHEESE - The present invention relates to a method of producing curd or cheese from a milk composition comprising the following steps: • adding to milk composition a protein hydrolysate, and/or a peptide and/or a mixture of peptides; • heat-treating the milk composition after that the protein hydrolysate is added; • coagulating the heat treated milk to form a gel; and • processing the formed gel into a cheese curd and separating the whey from the curd; and • optionally making cheese from the curd. | 03-04-2010 |
20100074991 | NOVEL OXIDOREDUCTASES AND USES THEREOF - The invention relates to newly identified polynucleotide sequences comprising a gene that encodes a novel oxidoreductase isolated from | 03-25-2010 |
20100092609 | METHOD FOR PRODUCING CHEESE - A method of producing curd or cheese from a milk composition comprising the following steps:—heat-treating the milk composition;—adding yeast extract to the heat-treated milk composition before or after the heat treatment;—coagulating the heat treated milk to form a gel;—processing the formed gel into a curd and separating the whey from the curd; and—optionally making cheese from the curd. | 04-15-2010 |
20100167344 | NOVEL SIALIDASES - The present invention relates to an isolated polypeptide which has sialidase activity, selected from the group consisting of: (a) a polypeptide which has an amino acid sequence which has at least 60% amino acid sequence identity with amino acids 1 to 407 of SEQ ID NO: 3; (b) a polypeptide which is encoded by a polynucleotide which hybridizes under low stringency conditions with (i) the nucleic acid sequence of SEQ ID NO: 1 or 2 which is at least 80% or 90% identical over 60, preferably over 100 nucleotides, more preferably at least 90% identical over 200 nucleotides, or (ii) a nucleic acid sequence complementary to the nucleic acid sequence of SEQ ID NO: 1 or 2. | 07-01-2010 |
20100196539 | NOVEL PREBIOTICS - The present invention relates to a composition which comprises: an oligosaccharide which is free of sialyloligosaccharide, and free sialic acid. | 08-05-2010 |
20110052757 | NOVEL SIALIDASE - The present invention relates to a process for the preparation of fermented food wherein a carboxypeptidase preparation is used to obtain accelerated fungal growth. | 03-03-2011 |
20110104332 | METHOD FOR PRODUCING CHEESE - A method of producing curd or cheese from a milk composition comprising the following steps: ( | 05-05-2011 |
20110262591 | LIPASES WITH HIGH SPECIFICITY TOWARDS SHORT CHAIN FATTY ACIDS AND USES THEREOF - The present invention relates to novel polynucleotide sequences comprising genes that encode novel lipolytic enzymes, as well asfunctional equivalents of the gene or the amino acid sequences with high homology thereto. The invention also relates to methods of using these lipolytic enzymes in industrial processes, for example in the dairy or baking industry. | 10-27-2011 |
20120288919 | NOVEL PROCESS FOR ENZYMATIC BLEACHING OF FOOD PRODUCTS - The present invention relates to a process for the production of a food product whereby an intermediate form of said food product comprises a pigment, which process comprises adding at least one enzyme that is effective in directly converting said pigment into a form which results in increasing the whiteness of at least part of the food product compared to the food product for which said enzyme is not added during its production. The invention also relates to food products obtained from the process of the invention. | 11-15-2012 |
20120294980 | NOVEL PREBIOTICS - The present invention relates to a composition which comprises:
| 11-22-2012 |
20140205717 | CARBOXYPEPTIDASE FOR CHEESE RIPENING - The present invention relates to a process for the flavour development in a fermented food whereby a carboxypeptidase is used. | 07-24-2014 |
20140342037 | NOVEL PREBIOTICS - The present invention relates to a composition which comprises:
| 11-20-2014 |