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Including Addition To, Or Treatment Of Milk Prior To Fermentation

Including Addition To, Or Treatment Of Milk Prior To Fermentation patent applications listed include Date, Patent Application Number, Patent Title, Patent Abstract summary and are linked to the corresponding patent application page.

Related Categories:

Food Or Edible Material: Processes, Compositions, And Products


Fermentation Processes > Of Milk Or Milk Product > Preparation Or Treatment Of Cheese Curd Or Cheese > Including Addition To, Or Treatment Of Milk Prior To Fermentation



Manufacture of cheese
05/22/14 - 20140141121 - The present invention relates to the manufacture of cheese, especially cottage cheese, by fermenting milk with lactic acid bacteria....

Carotenoid coloring composition
04/24/14 - 20140113027 - The present invention relates to a composition for coloring foods, beverages, animal feeds, cosmetics or drugs comprising 1) dissolved carotenoid emulsified as an oil-in-water emulsion using a suitable emulsifier and 2) crystalline carotenoid encapsulated in a suitable hydrocolloid, making it water-dispersible and thereby miscible with the oil-in-water emulsified carotenoid fraction,...

Method for producing non-bovine chymosin and use hereof
03/13/14 - 20140072670 - A method of recombinantly producing a non-bovine pre-prochymosin, prochymosin or chymosin derived from ruminant species including deer species, buffalo species, antelope species, giraffe species, ovine species and caprine species; Camefidae species such as Came/us dromedarius; porcine species; or Equ;dae species. The recombinant enzymes are used in milk coagulating compositions in...

Process for the manufacture of cheese
11/28/13 - 20130316045 - The present invention relates to an improved process for the manufacture of cheese, in particular hard and semi-hard cheese types. There is provided a process for the manufacture of a natural cheese comprising the steps of inoculating milk with a bacterial starter culture, adding rennet to form a curd, and...

Milk-based alternative product and method for producing the same
11/28/13 - 20130316046 - The present invention concerns the production of a milk-based alternative product, using edible oil to substitute at least part of the milk fat. In particular, the present invention concerns the production of a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen...

Method for curd production
09/12/13 - 20130236599 - The invention claimed is the method of production of curd, which is a protein product designed both for instant use and for further processing by food industry. This technology can be applied in large dairy plants as well as in small processing plants run by the farmers. According to the...

Methods and composition for eps-fortified ingredients in cheese
08/08/13 - 20130202737 - The present disclosure relates to methods and compositions for preparing cheese products with exopolysaccharide (EPS). In particular, an EPS-producing culture is deactivated either before or shortly after combination of the EPS-fortified ingredient with a base milk ingredient, i.e. cheese milk. In many cases, the base milk ingredient is a low...

Method of obtaining fresh spun cheese
03/07/13 - 20130059033 - The invention refers to a cheese type food product and the method of production. The product, according to the invention, has a content of 61,32% water, 1,5% fats, 39% proteins, 7,67% sodium chloride, 41, 58% fat in dry substance, a pH value of 5,43. The method, according to the invention,...

Method of producing non-bovine chymosin and use hereof
11/24/11 - 20110287137 - A method of recombinantly producing a non-bovine pre-prochymosin, prochymosin or chymosin derived from ruminant species including deer species, buffalo species, antelope species, giraffe species, ovine species and caprine species; Camelidae species such as Camelus dromedarius; porcine species; or Equidae species. The recombinant enzymes are used in milk coagulating compositions in...

Cream cheese products and methods of making the same
05/19/11 - 20110117242 - Technique for making a cream cheese product comprising steps of: providing a milkfat fluid comprising butterfat; pasteurizing the milkfat fluid; homogenizing the milkfat fluid; and culturing bacteria in the milkfat fluid; producing a cream cheese product comprising live probiotic bacteria cultures. Cream cheese product comprising: between about 10% by weight...

Method for substituting saturated milk fats with non-hydrogenated vegetable oils
06/10/10 - 20100143537 - The invention relates to a method for substituting saturated milk fats with unsaturated fats, mainly from olive oil. The invention is suitable for use in all types of curd and cheese production. The invention can be used to obtain very healthy products that do not have the high saturated fat...

Use of high lactose, high ph whey in the preparation of milk products
12/17/09 - 20090311377 - The present invention relates to the use of liquid stabilized, high lactose, high pH whey as an ingredient in the standardization of a dairy product; and a process for the manufacture of a dairy product comprising the steps: a) obtaining liquid stabilized, high lactose, high pH whey, in particular from...

Method for modifying hygienic, physico-chemical and sensory properties of cheese by controlling the redox potential
08/27/09 - 20090214705 - The invention concerns a method for making ripened cheese having enhanced organoleptic properties, which consists, during one of the steps of the manufacturing method, in inoculating a dairy mixture with one or more lactic acid bacterial strains, and in a step of ripening the manufactured cheese. Said method is characterized...

Non-fat dry milk production processes for cheesemaking
05/07/09 - 20090117228 - Methods of making a powdered dairy composition are disclosed. The methods may include the steps of adding a sequestrant for calcium and rennet to a milk composition to make treated milk, and forming the treated milk into a milk powder. Powdered non-fat dry milk products are also disclosed. The products...

Method for producing cheese using heat treated milk and a protein hydrolysate
03/26/09 - 20090081329 - 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...