Abstract

The invention relates to new methods for producing casein compositions by increasing casein ratio in compositions through heating of the composition for a short time through a pipe, and uses thereof, in particular for producing cheese substitute.

IPC Classes  ?

• C07K 14/47 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from animalsPeptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from humans from vertebrates from mammals
• A23C 20/02 - Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
• A23J 1/00 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites
• C12N 1/06 - Lysis of microorganisms
• C12R 1/19 - Escherichia coli

Abstract

The invention pertains to the food industry and relates to new methods for producing casein compositions by culturing transgenic microorganisms in presence of lactoserum, and limiting the environmental impact.

IPC Classes  ?

• A23C 20/00 - Cheese substitutes
• A23J 1/00 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites
• C07K 14/47 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from animalsPeptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from humans from vertebrates from mammals
• C12N 1/20 - BacteriaCulture media therefor
• C12N 15/00 - Mutation or genetic engineeringDNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purificationUse of hosts therefor
• C12N 15/03 - Bacteria

Goods & Services

Cultures of microorganisms other than for medical or veterinary use; preparations of microorganisms other than for medical or veterinary use; protein (raw material); proteins for the food industry; proteins for use in manufacturing processes; proteins for the manufacture of food supplements; acids; lactic acid; casein for industrial use; casein for the food industry; filtering preparations for the beverages industry; bacteriological culture mediums other than for medical or veterinary use; enzymes for the food industry; albumen (raw material); plant extracts, other than essential oils, for the food industry; milk ferments for the food industry; lecithin for the food industry; pectin for the food industry; bacterial and bacteriological preparations other than for medical or veterinary use; biological preparations other than for medical or veterinary use; chemical products for preserving foodstuffs; salts for industrial use. Food supplements based on fermented casein; protein food supplements; food supplements for animals based on fermented casein; food supplements for humans based on fermented casein; dietetic foods for medical use based on fermented casein; dietetic beverages for medical use based on fermented casein; dietetic substances and products for medical use based on fermented casein. Dairy products and dairy product substitutes; dairy products based on milk substitutes; fermented milk substitutes; beverages and desserts primarily based on milk substitutes; liquid meal replacements based on milk substitutes in the nature of beverages, liquids or creams; cheese substitutes; artificial cream and butter (milk product substitutes); albumin milk; milk substitutes and dairy substitutes based on ferments; milk products based on fermentative caseins; drinks and powdered creams based predominantly on milk substitutes and dairy substitutes; milk-free cheese substitutes based on fermentative caseins; cheese-based snack foods and dairy product substitutes based on fermentative caseins; yogurt based on fermentative caseins; desserts based on fermentative caseins; milk curd and whey; milk curd and fermentative casein-based whey. Confectionery, candy based on milk substitutes and fermented casein; biscuits and cereal bars based on milk substitutes and fermented casein; ice cream based on milk substitutes and fermented casein; edible ices based on milk substitutes and fermented casein; pastries based on milk substitutes and fermented casein; puddings based on milk substitutes and fermented casein; powders for the preparation of ice cream based on milk substitutes and fermented casein; frozen yogurt (confectionery ices) based on milk substitutes and fermented casein; food flavorings for ices based on milk substitutes and fermented casein, other than essential oils; flavorings for beverages based on milk substitutes and fermented casein, other than essential oils. Soft drinks based on fermented casein; non-alcoholic beverages based on fermented casein; preparations for making non-alcoholic beverages based on fermented casein; powders for making soft drinks based on casein; rice-based beverages; soy-based beverages; non-alcoholic fruit juice beverages; energy drinks based on fermented casein; isotonic drinks based on fermented casein; protein-enriched sports beverages based on fermented casein; fruit juices; vegetable juices (beverages); pastilles for effervescing beverages; powders for effervescing beverages; syrups for beverages. Cell culture for scientific research purposes, particularly in the field of food; research and development of new products for third parties, particularly in the field of food; biological research, particularly in the field of food; bacteriological research, particularly in the field of food; scientific research, particularly in the field of food; scientific services as well as research and design services relating thereto, particularly in the field of food.

Goods & Services

(1) Cultures de micro-organismes autres qu'à usage médical ou vétérinaire; préparations de micro-organismes autres qu'à usage médical ou vétérinaire; protéine (matière première); protéines pour l'industrie alimentaire; protéines utilisées au cours d'opérations de fabrication; protéines pour la fabrication de compléments alimentaires; acides; acide lactique; caséine à usage industriel; caséine pour l'industrie alimentaire; agents de filtrage pour l'industrie des boissons; bouillons de culture pour la bactériologie autres qu'à usage médical ou vétérinaire; enzymes pour l'industrie alimentaire; albumine (matière première); extraits de plantes, autres qu'huiles essentielles, pour l'industrie alimentaire; ferments lactiques pour l'industrie alimentaire; lécithine pour l'industrie alimentaire; pectine pour l'industrie alimentaire; préparations bactériennes et bactériologique autres qu'à usage médical ou vétérinaire; préparations biologiques autres qu'à usage médical ou vétérinaire; produits chimiques pour la conservation des aliments; sels à usage industriel. (1) Culture de cellules à des fins de recherche scientifique, notamment dans le domaine alimentaire; recherche et développement de nouveaux produits pour des tiers, notamment dans le domaine alimentaire; recherches biologiques, notamment dans le domaine alimentaire; recherches en bactériologie, notamment dans le domaine alimentaire; recherches scientifiques, notamment dans le domaine alimentaire; services scientifiques ainsi que services de recherches et de conception y relatif, notamment dans le domaine alimentaire.

Goods & Services

Dairy products and dairy product substitutes; dairy products based on milk substitutes; fermented milk substitutes; beverages and desserts primarily based on milk substitutes; liquid meal replacements based on milk substitutes in the nature of beverages, liquids or creams; cheese substitutes; artificial cream and butter (milk product substitutes); albumin milk; milk substitutes and dairy substitutes based on ferments; milk products based on fermentative caseins; drinks and powdered creams based predominantly on milk substitutes and dairy substitutes; milk-free cheese substitutes based on fermentative caseins; cheese-based snack foods and dairy product substitutes based on fermentative caseins; yogurt based on fermentative caseins; desserts based on fermentative caseins; milk curd and whey; milk curd and fermentative casein-based whey. Confectionery, candy based on milk substitutes and fermented casein; biscuits and cereal bars based on milk substitutes and fermented casein; ice cream based on milk substitutes and fermented casein; edible ices based on milk substitutes and fermented casein; pastries based on milk substitutes and fermented casein; puddings based on milk substitutes and fermented casein; powders for the preparation of ice cream based on milk substitutes and fermented casein; frozen yogurt (confectionery ices) based on milk substitutes and fermented casein; food flavorings for ices based on milk substitutes and fermented casein, other than essential oils; flavorings for beverages based on milk substitutes and fermented casein, other than essential oils. Soft drinks based on fermented casein; non-alcoholic beverages based on fermented casein; preparations for making non-alcoholic beverages based on fermented casein; powders for making soft drinks based on casein; rice-based beverages; soy-based beverages; non-alcoholic fruit juice beverages; energy drinks based on fermented casein; isotonic drinks based on fermented casein; protein-enriched sports beverages based on fermented casein; fruit juices; vegetable juices (beverages); pastilles for effervescing beverages; powders for effervescing beverages; syrups for beverages. Cultures of microorganisms other than for medical or veterinary use; preparations of microorganisms other than for medical or veterinary use; protein (raw material); proteins for the food industry; proteins for use in manufacturing processes; proteins for the manufacture of food supplements; acids; lactic acid; casein for industrial use; casein for the food industry; filtering preparations for the beverages industry; bacteriological culture mediums other than for medical or veterinary use; enzymes for the food industry; albumen (raw material); plant extracts, other than essential oils, for the food industry; milk ferments for the food industry; lecithin for the food industry; pectin for the food industry; bacterial and bacteriological preparations other than for medical or veterinary use; biological preparations other than for medical or veterinary use; chemical products for preserving foodstuffs; salts for industrial use. Food supplements based on fermented casein; protein food supplements; food supplements for animals based on fermented casein; food supplements for humans based on fermented casein; dietetic foods for medical use based on fermented casein; dietetic beverages for medical use based on fermented casein; dietetic substances and products for medical use based on fermented casein. Cell culture for scientific research purposes, particularly in the field of food; research and development of new products for third parties, particularly in the field of food; biological research, particularly in the field of food; bacteriological research, particularly in the field of food; scientific research, particularly in the field of food; scientific services as well as research and design services relating thereto, particularly in the field of food.

Abstract

The invention relates to new methods for producing casein compositions by increasing casein ratio in compositions through heating of the composition, and uses thereof, in particular for producing cheese substitute.

IPC Classes  ?

• A23C 19/02 - Making cheese curd
• A23C 20/00 - Cheese substitutes
• A23J 3/10 - Casein
• C07K 14/47 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from animalsPeptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from humans from vertebrates from mammals
• C12P 21/02 - Preparation of peptides or proteins having a known sequence of two or more amino acids, e.g. glutathione

Goods & Services

Cultures of microorganisms other than for medical or veterinary use; preparations of microorganisms other than for medical or veterinary use; protein (raw material); protein for the food industry; proteins for use in manufacturing processes; proteins for the manufacture of food supplements; acids; lactic acid; casein for industrial use; casein for the food industry; filtering preparations for the beverages industry; bacteriological culture mediums other than for medical or veterinary use; enzymes for the food industry; albumen (raw material); plant extracts, other than essential oils, for the food industry; milk ferments for the food industry; lecithin for the food industry; pectin for the food industry; bacterial and bacteriological preparations other than for medical or veterinary use; biological preparations other than for medical or veterinary use; chemical products for preserving foodstuffs; salts for industrial use. Food supplements based on fermented casein; protein food supplements; food supplements for animals based on fermented casein; food supplements for humans based on fermented casein; dietetic foods for medical use based on fermented casein; dietetic beverages for medical use based on fermented casein; dietetic substances and products for medical use based on fermented casein. Milk products and dairy substitutes; milk products based on milk substitutes; fermented milk substitutes; drinks and desserts primarily based on milk substitutes; liquid meal replacements based on milk substitutes in the nature of beverages, liquids or creams; cheese substitutes; artificial cream and butter (milk product substitutes); albumin milk; milk substitutes and dairy substitutes based on ferments; milk products based on fermentative caseins; drinks and powdered creams based predominantly on milk substitutes and dairy substitutes; milk-free cheese substitutes based on fermentative caseins; cheese-based snack foods and dairy product substitutes based on fermentative caseins; yogurt based on fermentative caseins; desserts based on fermentative caseins; milk curd and whey; milk curd and fermentative casein-based whey; milk substitutes and dairy substitutes based on ferments. Confectionery, candy based on milk substitutes and fermented casein; biscuits and cereal bars based on milk substitutes and fermented casein; ice cream based on milk substitutes and fermented casein; edible ices based on milk substitutes and fermented casein; pastries based on milk substitutes and fermented casein; puddings based on milk substitutes and fermented casein; powders for the preparation of ice cream based on milk substitutes and fermented casein; frozen yogurt (confectionery ices) based on milk substitutes and fermented casein; food flavorings for ices based on milk substitutes and fermented casein, other than essential oils; flavorings for beverages based on milk substitutes and fermented casein, other than essential oils. Soft drinks based on fermented casein; non-alcoholic beverages based on fermented casein; preparations for making non-alcoholic beverages based on fermented casein; powders for making soft drinks based on casein; rice-based beverages; soy-based beverages; non-alcoholic fruit juice beverages; energy drinks based on fermented casein; isotonic drinks based on fermented casein; protein-enriched sports beverages based on fermented casein; fruit juices; vegetable juices (beverages); pastilles for effervescing beverages; powders for effervescing beverages; syrups for beverages. Cell culture for scientific research purposes, particularly in the field of food; research and development of new products for third parties, paticularly in the field of food; biological research, particularly in the field of food; bacteriological research, particularly in the field of food; scientific research, particularly in the field of food; scientific services as well as research and design services relating thereto, particularly in the field of food. Food and beverage services in the field of products based on milk substitutes and fermented casein; catering services in the field of products based on milk substitutes and fermented casein; take-away food and drink services in the field of products based on milk substitutes and fermented casein; catering services particularly providing food and beverages via a mobile van; fast-food restaurants and standing restaurants; café services in the field of products based on milk substitutes and fermented casein; bar services in the field of products based on milk substitutes and fermented casein; snack bar services in the field of products based on milk substitutes and fermented casein.

Goods & Services

Cultures of microorganisms other than for medical or veterinary use; preparations of microorganisms other than for medical or veterinary use; protein (raw material); protein for the food industry; proteins for use in manufacturing processes; proteins for the manufacture of food supplements; acids; lactic acid; casein for industrial use; casein for the food industry; filtering preparations for the beverages industry; bacteriological culture mediums other than for medical or veterinary use; enzymes for the food industry; albumen (raw material); plant extracts, other than essential oils, for the food industry; milk ferments for the food industry; lecithin for the food industry; pectin for the food industry; bacterial and bacteriological preparations other than for medical or veterinary use; biological preparations other than for medical or veterinary use; chemical products for preserving foodstuffs; salts for industrial use. Food supplements based on fermented casein; protein food supplements; food supplements for animals based on fermented casein; food supplements for humans based on fermented casein; dietetic foods for medical use based on fermented casein; dietetic beverages for medical use based on fermented casein; dietetic substances and products for medical use based on fermented casein. Confectionery, candy based on milk substitutes and fermented casein; biscuits and cereal bars based on milk substitutes and fermented casein; ice cream based on milk substitutes and fermented casein; edible ices based on milk substitutes and fermented casein; pastries based on milk substitutes and fermented casein; puddings based on milk substitutes and fermented casein; powders for the preparation of ice cream based on milk substitutes and fermented casein; frozen yogurt (confectionery ices) based on milk substitutes and fermented casein; food flavorings for ices based on milk substitutes and fermented casein, other than essential oils; flavorings for beverages based on milk substitutes and fermented casein, other than essential oils. Soft drinks based on fermented casein; non-alcoholic beverages based on fermented casein; preparations for making non-alcoholic beverages based on fermented casein; powders for making soft drinks based on casein; rice-based beverages; soy-based beverages; non-alcoholic fruit juice beverages; energy drinks based on fermented casein; isotonic drinks based on fermented casein; protein-enriched sports beverages based on fermented casein; fruit juices; vegetable juices (beverages); pastilles for effervescing beverages; powders for effervescing beverages; syrups for beverages. Cell culture for scientific research purposes, particularly in the field of food; research and development of new products for third parties, paticularly in the field of food; biological research, particularly in the field of food; bacteriological research, particularly in the field of food; scientific research, particularly in the field of food; scientific services as well as research and design services relating thereto, particularly in the field of food. Food and beverage services in the field of products based on milk substitutes and fermented casein; catering services in the field of products based on milk substitutes and fermented casein; take-away food and drink services in the field of products based on milk substitutes and fermented casein; catering services particularly providing food and beverages via a mobile van; fast-food restaurants and standing restaurants; café services in the field of products based on milk substitutes and fermented casein; bar services in the field of products based on milk substitutes and fermented casein; snack bar services in the field of products based on milk substitutes and fermented casein.

Goods & Services

(1) Cultures de micro-organismes autres qu'à usage médical ou vétérinaire; préparations de micro-organismes autres qu'à usage médical ou vétérinaire; protéine (matière première); protéine pour l'industrie alimentaire; protéines utilisées au cours d'opérations de fabrication; protéines pour la fabrication de compléments alimentaires; acides; acide lactique; caséine à usage industriel; caséine pour l'industrie alimentaire; agents de filtrage pour l'industrie des boissons; bouillons de culture pour la bactériologie autres qu'à usage médical ou vétérinaire; enzymes pour l'industrie alimentaire; albumine (matière première); extraits de plantes, autres qu'huiles essentielles, pour l'industrie alimentaire; ferments lactiques pour l'industrie alimentaire; lécithine pour l'industrie alimentaire; pectine pour l'industrie alimentaire; préparations bactériennes et bactériologiques autres qu'à usage médical ou vétérinaire; préparations biologiques autres qu'à usage médical ou vétérinaire; produits chimiques pour la conservation des aliments; sels à usage industriel.

Abstract

The invention relates to a method for the production of cheese substitutes comprising mixing a casein composition comprising only casein of non animal origin with other ingredients comprising at least one ingredient among water, calcium, lipids, and carbohydrates, so as to obtain a liquid composition, transforming the liquid composition into a curd by the addition of at least one curdling agent and further processing the curd to obtain a cheese substitute.

IPC Classes  ?

• A23C 20/02 - Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates

Goods & Services

Cultures of microorganisms, other than for medical and veterinary use; Preparations of microorganisms, other than for medical and veterinary use; Protein [raw material]; Proteins for the food industry; Proteins for use in manufacture; Proteins for use in the manufacture of food supplements; Acids; Lactic acid; Casein for industrial purposes; Casein for the food industry; Filtering preparations for the beverages industry; Bouillons for bacteriological cultures, other than for medical or veterinary purposes; Enzymes for the food industry; Raw materials, namely: Albumin; Plant extracts, other than essential oils, for the food industry; Milk ferments for the food industry; Lecithin for the food industry; Pectin for the food industry; Bacterial and bacteriological preparations except for medical or veterinary use; Biological preparations, other than for medical or veterinary purposes; Chemical substances for preserving foodstuffs; Salts for industrial purposes. Food supplements, based on the following products: Fermentation casein; Protein dietary supplements; Dietary supplements for animals, based on the following products: Fermentation casein; Dietary supplements for human beings, based on the following products: Fermentation casein; Dietetic foods adapted for medical purposes, based on the following products: Fermentation casein; Dietetic beverages adapted for medical purposes, based on the following products: Fermentation casein; Dietetic substances and preparations for medical use, based on the following products: Fermentation casein. Confectionery, Confectionery made from the following products: milk alternatives and Fermentation casein; Biscuits and cereal bars made from the following products: milk alternatives and Fermentation casein; Ice cream made from the following products: milk alternatives and Fermentation casein; Edible ices made from the following products: milk alternatives and Fermentation casein; Pastries made from the following products: milk alternatives and Fermentation casein; Puddings made from the following products: milk alternatives and Fermentation casein; Powders for making ice cream made from the following products: milk alternatives and Fermentation casein; Frozen yoghurt [confectionery ices] made from the following products: milk alternatives and Fermentation casein; Food flavourings for ice cream other than essential oils, made from the following products: milk alternatives and Fermentation casein; Flavourings, other than essential oils, for beverages, made from the following products: milk alternatives and Fermentation casein. Soft drinks, based on the following products: Fermentation casein; Soft drinks, based on the following products: Fermentation casein; Preparations for making non-alcoholic beverages, based on the following products: Fermentation casein; Powders for making soft drinks, based on the following products: Casein; Rice-based beverages; Soya-based beverages; Non-alcoholic fruit juice beverages; Energy drinks, based on the following products: Fermentation casein; Isotonic beverages, based on the following products: Fermentation casein; Protein-enriched sports beverages, based on the following products: Fermentation casein; Juices; Vegetable juices [beverages]; Pastilles for effervescing beverages; Powders for effervescing beverages; Syrups for beverages. Culturing of cells for scientific research purposes, Especially In the food sector; Research and development of new products for others, Especially In the food sector; Biological research, Especially In the food sector; Bacteriological research, Especially, In the food sector; Scientific research, Especially In the food sector; Scientific services and research and design relating thereto, Especially In the food sector. Food and drink catering, in relation to the following fields: Milk and fermentation casein substitutes; Food and drink catering, in relation to the following fields: Milk and fermentation casein substitutes; Take-away restaurant services, in relation to the following goods: Milk and fermentation casein substitutes; Food and drink catering in particular Providing foods and beverages, Via a mobile van; Snack-bars and Standing restaurants; Café services, in relation to the following fields: Milk and fermentation casein substitutes; Bar services, in relation to the following fields: Milk and fermentation casein substitutes; Snack-bar services, in relation to the following fields: Milk and fermentation casein substitutes.

Abstract

The invention relates to new methods for producing casein compositions by increasing casein ratio in compositions through heating of the composition, and uses thereof, in particular for producing cheese substitute.

IPC Classes  ?

• A23C 19/02 - Making cheese curd
• A23J 3/10 - Casein
• C07K 14/47 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from animalsPeptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from humans from vertebrates from mammals
• C12N 1/06 - Lysis of microorganisms
• C12P 21/00 - Preparation of peptides or proteins

Abstract

The invention relates to new methods for producing casein compositions by increasing casein ratio in compositions through heating of the composition, and uses thereof, in particular for producing cheese substitute.

IPC Classes  ?

• A23C 19/02 - Making cheese curd
• A23J 3/10 - Casein
• C07K 14/47 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from animalsPeptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from humans from vertebrates from mammals
• C12N 1/06 - Lysis of microorganisms
• C12P 21/00 - Preparation of peptides or proteins

Goods & Services

dairy products and substitutes for dairy products; Dairy products based on milk substitutes; Fermented milk substitutes; beverages consisting primarily of milk substitutes and desserts made primarily from milk substitutes; Liquid meal substitutes based on milk substitutes in the form of beverages, liquids or creams; Cheese substitutes; diary substitutes, in particular Synthetic cream and artificial butter; Albumin milk; Ferment-based milk and dairy product replacements and substitutes; Dairy products based on fermentative caseins; Powdered beverages and creams mainly based on milk substitutes and dairy product substitutes; Milk-free cheese substitutes based on fermentative caseins; Cheese-based snack foods and Dairy product substitutes based on fermentative caseins; Yoghurts based on fermentative caseins; Desserts based on fermentative caseins; Curd and Whey; Curd and whey based on fermentative caseins.

Abstract

The invention relates to a method for the production of cheese substitutes comprising mixing a casein composition comprising only casein of non animal origin with other ingredients comprising at least one ingredient among water, calcium, lipids, and carbohydrates, so as to obtain a liquid composition, transforming the liquid composition into a curd by the addition of at least one curdling agent and further processing the curd to obtain a cheese substitute.

IPC Classes  ?

• A23C 9/13 - Fermented milk preparationsTreatment using microorganisms or enzymes using additives
• A23C 9/15 - Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
• A23C 19/05 - Treating milk before coagulationSeparating whey from curd
• A23C 19/14 - Treating cheese after having reached its definite form, e.g. ripening, smoking
• C07K 14/47 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from animalsPeptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from humans from vertebrates from mammals

Abstract

The invention relates to a method for the production of cheese substitutes comprising mixing a casein composition comprising only casein of non animal origin with other ingredients comprising at least one ingredient among water, calcium, lipids, and carbohydrates, so as to obtain a liquid composition, transforming the liquid composition into a curd by the addition of at least one curdling agent and further processing the curd to obtain a cheese substitute.

IPC Classes  ?

• A23C 9/13 - Fermented milk preparationsTreatment using microorganisms or enzymes using additives
• A23C 9/15 - Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
• A23C 19/05 - Treating milk before coagulationSeparating whey from curd
• C07K 14/47 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from animalsPeptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from humans from vertebrates from mammals
• A23C 19/14 - Treating cheese after having reached its definite form, e.g. ripening, smoking

Goods & Services

Milk products and dairy substitutes; milk products based on milk substitutes; fermented milk substitutes; drinks and desserts primarily based on milk substitutes; liquid meal replacements based on milk substitutes in the nature of beverages, liquids or creams; cheese substitutes; artificial cream and butter (milk product substitutes); albumin milk; milk and dairy substitutes based on fermented products; milk products based on fermentative caseins; drinks and powdered creams based predominantly on milk substitutes and dairy substitutes; milk-free cheese substitutes based on fermentative caseins; cheese-based snack foods and dairy product substitutes based on fermentative caseins; yogurt based on fermentative caseins; desserts based on fermentative caseins; milk curd and whey; milk curd and fermentative casein-based whey; milk substitutes and dairy substitutes based on ferments.

Goods & Services

Milk products excluding ice cream, ice milk and frozen yogurt and dairy substitutes, namely, plant-based milk and cheese substitutes and fermented caseins-based milk and cheese substitutes; milk products based on milk substitutes, namely, plant-based milk substitutes and fermented caseins-based milk substitutes; fermented milk substitutes; drinks and desserts primarily based on milk substitutes, namely, plant-based and fermented caseins-based milk substitutes and shakes; liquid meal replacements based on milk substitutes in the nature of beverages, liquids or creams, namely, plant-based and fermented caseins-based milk substitutes and shakes; cheese substitutes; artificial cream and butter being milk product substitutes; albumin milk; milk and dairy substitutes based on fermented products, namely, non-dairy cheese and non-dairy yogurts made from fermented caseins mixed with plant-based and mineral ingredients; milk products excluding ice cream, ice milk and frozen yogurt based on fermentative caseins; drinks and powdered creams based predominantly on milk substitutes and dairy substitutes, namely, plant-based milk and cheese substitutes and fermented caseins-based milk and cheese substitutes; milk-free cheese substitutes based on fermentative caseins; cheese-based snack foods and dairy product substitutes based on fermentative caseins, namely, plant-based milk and cheese substitutes and fermented caseins-based milk and cheese substitutes; yogurt based on fermentative caseins; desserts based on fermentative caseins, namely, shakes; milk curd and whey; milk curd and fermentative casein-based whey; milk substitutes and dairy substitutes based on ferments, namely, namely, plant-based milk and cheese substitutes and fermented caseins-based milk and cheese substitutes

Goods & Services

(1) Substituts de produits laitiers; succédanés du lait fermenté; succédanés du fromage; succédanés et substituts du lait et des produits laitiers à base de ferments; substituts de fromages sans lait à base de caséines fermentaires; lait caillé et petit-lait à base de caséines fermentaires.

Goods & Services

dairy products and substitutes for dairy products; Dairy products based on milk substitutes; fermented milk substitutes; beverages consisting primarily of milk substitutes and desserts made primarily from milk substitutes; Liquid meal substitutes based on milk substitutes in the form of beverages, liquids or creams; Cheese substitutes; diary substitutes, in particular Synthetic cream and artificial butter; Albumin milk; Ferment-based milk and dairy product replacements and substitutes; Dairy products based on fermentative caseins; Powdered beverages and creams mainly based on milk substitutes and dairy product substitutes; Milk-free cheese substitutes based on fermentative caseins; Cheese-based snack foods and Dairy product substitutes based on fermentative caseins; Yoghurts based on fermentative caseins; Desserts based on fermentative caseins; Curd and Whey; Curd and whey based on fermentative caseins.