NON ALCOHOLIC EGGNOG

Brand Owner (click to sort) Address Description
BROTHER'S BOND Ian Somerhalder Third Floor, North Tower 2000 Avenue of the Stars Los Angeles CA 90067 Non-alcoholic Eggnog; non-dairy nonalcoholic eggnog;
CASA GARIBAY Javier Godinez 718 5th Avenue Redwood City CA 94063 Non-alcoholic eggnog; non-alcoholic eggnog, namely, non-alcoholic rompope;The English translation of CASA in the mark is HOUSE.;Alcoholic eggnog; alcoholic eggnog, namely, alcoholic rompope;
CHRISTMAS MILK CHRISTMAS MILK BRANDS 23032 N 38th Place Phoenix, Az 85050 5700 Tennyson Parkway, Suite 300 Plano TX 75024 Non-alcoholic eggnog;MILK;
CHUG DFA DAIRY BRANDS IP 1405 North 98th Street Kansas City KS 66111 Non-alcoholic eggnog;
EXTRAORDINARY COWS EXTRAORDINARY MILK PROMISED LAND DAIRY Suite 80-300 5301 Alpha Road Dallas TX 75240 non-alcoholic eggnog; milk; and flavored milk;
MIMI'S MILKNOG ANDERSON ERICKSON DAIRY CO. 2420 E. University Avenue Des Moines IA 50317 Non-alcoholic Eggnog;MIMI'S MILK NOG;as to Milknog;
NELLIE'S PETE AND GERRY'S ORGANICS 140 Buffum Road Monroe NH 03771 non-alcoholic eggnog, egg bites, and butter;
 

Where the owner name is not linked, that owner no longer owns the brand

    
Technical Examples
  1. The present invention provides alcoholic beverages which are stabilized against the growth of microorganisms whose growth may cause deterioration of the characteristics of the alcoholic beverages. The stabilized beverages are attained by utilization of a composition which includes a nisin-producing culture and a nutritional supplement in the process of making the alcoholic beverage. The composition of this invention includes nisin at a level effective for inhibiting growth of the spoilage-causing microorganisms, particularly, hardier strains of such microorganisms that may exhibit resistance to lower levels of nisin. The composition is prepared by adding to an aqueous medium, such as wort obtained in the process of making the alcoholic beverage, a nutritional supplement of a type and in an amount that is effective for increasing the yield of nisin, adjusting the pH of the wort to about 6.5, pasteurizing and cooling, inoculating the medium with a culture of nisin-producing microorganism, and fermenting the medium with a nisin-producing culture.