| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426037000 | With fungi or yeast | 6 |
| 20100047391 | REDUCED-SALT DAIRY PRODUCT WITH IMPROVED TASTE - The present invention relates to a method for preparing a dairy product with reduced sodium, wherein a yeast extract comprising at least 30% w/w 5′-ribonucleotides, on the basis of sodium chloride free dry matter, is added to a dairy composition used in the production of dairy product with reduced sodium. Preferably, a yeast extract is used wherein the total amount of 5′-GMP plus 5′-IMP is at least 15% w/w on the basis of sodium chloride free dry matter. The method of the invention may advantageously be used since off-tastes are masked and salt perception is enhanced. | 02-25-2010 |
| 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 |
| 20110104332 | METHOD FOR PRODUCING CHEESE - A method of producing curd or cheese from a milk composition comprising the following steps: ( | 05-05-2011 |
| 20130243907 | SYSTEM AND METHOD FOR MAKING ORGANIC COTTAGE CHEESE - A process is disclosed for the manufacture of cottage cheese from milk using citric acid to precipitate the curd. The citric acid is supplied by fermentation of the lactose contained in the byproduct whey. | 09-19-2013 |
| 20130266690 | METHOD FOR PRODUCING A BLUE CHEESE - A blue cheese and a process for producing blue cheese from a liquid pre-cheese obtained by complete ultrafiltration of milk, and of which the blue mold develops only in the needling holes. | 10-10-2013 |
| 20140113026 | Novel process for producing a cheese with a natural moldy rind - Process for producing a soft cheese with a natural moldy rind, the starting material being a milk, this process comprising the steps of preparing a cheese slurry, inoculation with microorganisms, ripening, heat treatment by immersing in an atmosphere saturated with steam or in a water bath. This process makes it possible to obtain a cheese which may be packaged and preserved in the form of slices. | 04-24-2014 |
