Process for preparing a spread having a reduced fat content
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Method for preparing a fermented milk product
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Lantibiotics similar to nisin a, lactic acid bacteria which produce such lantibiotics, method for constructing such lactic acid bacteria and method for preserving foodstuffs with the aid of these lantibiotics and these lactic acid bacteria producing lantibiotics
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Optimising contamination formation in milk heating appts. - by calculating location of greatest contamination and incorporating heat holding section
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Process for preparing proteins using host organisms, in particular lactic acid bacteria, which recombinant dna plasmides with high replicon activity, and a high promoter activity in respect of the related activity. plasmids provided host organisms, the recombinant dna plasmids itself, the replicon activity and promoter activity coding dna fragments, and the proteins obtained.
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Salty flavoured milk prod. for foods etc. - is obtd. by concentrating milk prod. free of protein, heating and cooling concentrate, sepg. lactose crystals and opt. drying remaining liq.
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Method for batchwise preparation of yogurt.
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Method for preparing a product suitable as food or for processing in foodstuffs containing caseine and whey protein
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Unit to produce cheese from milk sample to find process conditions - has heatable whey drain and curd pressing vessel swivelable between heated curd-line vessel with lowerable stirrer-cutter and pressing unit
NL8302065A
Reducing the gas content of liq. dairy prods. - e.g. milk, by flowing over a large surface at normal pressure
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Process for preparing a precipitate of caseine and whey protein and prepared preparation.
DE3040473A1
Continuous prodn. of soluble milk protein(s) - by shearing with water and solubilising agent
DK433080A
Process for continuously dissolving milk proteins containing water-insoluble casing, appliance for implementing the process, and water-soluble milk protein which is prepared thereby
NZ195241A
Continuous method for dissolving milk proteins containing water-insoluble casein and apparatus therefor
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Method and apparatus for the continuous dissolution of caseine containing milk proteins and a new type of water-soluble milk proteins.
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Process for the preparation of aromatic, acidized butter, from sweet cream, without aciding cream.
