Nestec S.a.

Societe Des Produits Nestle S.a.

Claude Parmantier

Jean-Richard Neeser

Bernhard Guggenheim

Praveen Upreti

Elodie Audrey Soussan

Christian Dupas

Alain Verney

Jean-Claude Ingouf

The present invention relates to a process for preparing a liquid cheese composition comprising a blue cheese, a fresh cheese and a vegetable oil, wherein the liquid cheese composition does not comprise a food additive added beyond the food additives present in the cheeses. A further aspect of the present invention is the resulting blue cheese composition.

Physically stable liquefied blue cheese composition and process for making it

The invention relates to a food composition containing an effective quantity of rennetted milk for preventing or treating dental caries or dental plaque. The invention also relates to a method of preparing the composition.

Anticariogenic dairy product and its use

Composite fresh or semi-hard cheeses are made from predrained lactic or rennet curds by co-extrusion and cutting into portions of various shapes. In the case of semi-hard cheeses, the portions are vacuum-wrapped in a plastic film and then ripened. The products obtained may be used as such.

Process for the manufacture of composite cheese and product thereof

Pressed curd opened-body cheeses are prepared with lactic ferments including lactobacilli of the species Lactobacillus fermentum which are utilized for producing openings in the body of the cheeses. Small wheels of the cheeses may be prepared by, prior to ripening, coating the cheeses with a plastic film which is substantially impermeable to gases, alone or together with a coating layer of paraffin, or the small wheels may be prepared by ripening the cheeses in a chamber having a pressure in excess of atmospheric pressure for preventing gas loss from the cheeses.

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Glos, France

Claude Parmantier