- US11981890utility2024Method for Preparing Cultures of Lactic Acid Bacteria0 cites
- US11896022utility2024Interactions Between Cultures, Coagulants and Technology to Increase Cheese Yields0 cites
- US11856970utility2024Bacillus Subtilis for Animal Feed0 cites
- US11827913utility2023Variants of Chymosin with Improved Milk-clotting Properties0 cites
- US11758914utility2023Method of Producing Streptococcus Thermophilus Mutant Strains0 cites
- US11744259utility2023Method of Producing a Fermented Mil K Product Using Lactobacillus Casei0 cites
- US11723378utility2023Lactobacillus Rhamnosus with Increased Diacetyl Production0 cites
- US11707070utility2023Inhibition of Fungal Growth by Manganese Depletion0 cites
- US11690384utility2023Streptococcus Thermophtlus (ST) Cell to Make E.g. Mozzarella Cheese0 cites
- US11684073utility2023Fermented Milk Inoculated with Both Lactic Acid Bacteria (LAB) and Bacillus0 cites
- US11653659utility2023Fermented Milk Product with a Reduced Content of Lactose0 cites
- US11653689utility2023Probiotic Bifidobacterium Breve Strain and Compositions Comprising Said Strain0 cites
- US11629343utility2023Variants of Chymosin with Improved Milk-clotting Properties0 cites
- US11622566utility2023Glycerin- and Protein-based Foam Candy Products with Probiotic Bacteria0 cites
- US11606965utility2023Lactic Acid Bacteria for a Heat-treated Food Product for Storage at Ambient Temperature0 cites
- US11571449utility2023Pharmaceutical Composition Comprising a Combination of Probiotic and Prebiotic to Treat Stunting0 cites
- US11564399utility2023Method of Producing Streptococcus Thermophilus Mutant Strains0 cites
- US11555182utility2023Variants of Chymosin with Improved Milk-clotting Properties0 cites
- US11540527utility2023Lactic Acid Bacteria for Preparing Fermented Food Products with Increased Natural Sweetness and High Texture0 cites
← PreviousPage 2 of 2