| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426038000 | Treatment of curd with ferment material | 10 |
| 20090186123 | METHOD FOR FLAVORING CHEESE PRODUCTS - The present invention relates to a method for flavouring a cheese product by processing at least one initial cheese base, including a stage for the heat and mechanical kneading type treatment of the initial cheese base, after it has been split up, at a temperature T | 07-23-2009 |
| 20090232937 | NOVEL STARTER MEDIUM - The present invention relates to the use of a bulk starter medium for incorporating starch, preferably potato starch, into the cheese curd matrix. A process is provided for growing a starter culture in a liquid medium, wherein the liquid medium comprises starch. Cheese having a firmer texture can be obtained by the process according to the invention. | 09-17-2009 |
| 20100119649 | PROCESS FOR PREPARING A FUNCTIONAL DAIRY DESSERT - The object of the invention is a process for preparing a functional dairy dessert characterized in that cooked cereal grist prepared with fermented milk is added to fresh fermented cheese, and if desired, the obtained mass is coated. | 05-13-2010 |
| 20100330232 | Method of Making Cheese - A method of making cheese is provided, comprising the following steps: supplying water, fat and powders containing whey protein and lactose-reduced dairy protein concentrates into a solid-liquid mixer, emulsifying and homogenising the content of the solid-liquid mixer, applying low-pressure or vacuum to the inner space of the mixer, wherein step (b) and/or step (c) are performed until a paste-like emulsified homogenous pre-cheese mixture is obtained, and step (b) and/or step (c) are performed at a temperature between 60° C. and 85° C. | 12-30-2010 |
| 20110151054 | Reduced Sodium Natural Cheese And Method Of Manufacturing - A reduced sodium natural cheese product and a method of manufacturing a reduced sodium natural cheese product having a mixture of raw milk, fermentation cultures, and a quantity of curdling agent. The reduced sodium natural cheese product has a predetermined amount of sodium chloride and a reduced moisture content, wherein the reduced sodium natural cheese product has a sodium chloride-to-moisture ratio that is at least about twenty percent less than the sodium chloride-to-moisture ratio of a corresponding conventional natural cheese. The process of manufacturing a reduced sodium natural cheese product includes controlling the salt-to-moisture contents ratio to maintain the highest possible salt-to-moisture ratio in a reduced sodium cheese by deliberately reducing the moisture content in the finished cheese. | 06-23-2011 |
| 20110256265 | Targeting of active compounds to curd during cheese making - The present invention describes a hydrocolloid matrix in which an enzyme is entrapped. During the cheese making process this matrix can be added to milk. The enzymes are then mainly released from the matrix after that the separation of curd from the whey has taken place. | 10-20-2011 |
| 20110300259 | BLUE CHEESE PRODUCT AND PROCESS FOR PREPARING SAME - The present invention is directed to a cheese product having a blue cheese flavor and appearance a method of making the same. The method includes generating a coagulum comprising whey and curd from a pasteurized milk product, cutting and stirring the coagulum to release the whey from the curd, draining the whey from the curd, forming an emulsifier, adding the emulsifier to the curd, and pressing the curd into blocks. The emulsifier is preferably formed by blending oil and a paste and heating the oil and the paste. The paste preferably includes, among other ingredients, inert | 12-08-2011 |
| 20120100252 | PRODUCTION OF COTTAGE CHEESE BY USING STREPTOCOCCUS THERMOPHILUS - A method for producing cottage cheese by using | 04-26-2012 |
| 20120183644 | CHEESE AND METHOD FOR ITS MANUFACTURING - A method for manufacturing a ripened cheese and cheese-like product having a sodium content of at most 0.3% (w/w) and/or fat content of at most 30% (w/w), the method improving organoleptic properties by using a milk- and/or whey-based mineral product and/or a biologically active peptide. | 07-19-2012 |
| 20140017357 | CHEESE AND PREPARING THE SAME - The invention relates to a method for producing cheese, comprising the steps of: providing a milk raw material, subjecting the milk raw material to microfiltration and pre-acidification to produce an acidified casein concentrate, where the microfiltration is performed prior to orsimultaneously with the pre-acidification, concentrating the acidified casein concentrate to produce full concentrated pre-cheese, processing the full concentrated pre-cheese to a cheese product. The invention also relates to cheese having a ratio of total content of β-lactoglobulin and α-lactalbumin to glycomacropeptide of at most about 1.35. | 01-16-2014 |
