Instant yogurt and process for its manufacture
CA 1113300 A · Owner: Robern, Haskel · Inventors: Robern, Haskel
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
Processes are provided for preparing powders which can be instantly reconstituted to a true natural yogurt. The process includes the following three steps, namely: (1) innoculating a liquid milk product with sufficient bacterial mixture of Lactobacillus bulgaricus and Streptococcus thermophilus in a ratio of between 0.5:1 and 1.5:1 e.g. 1:1 and optionally, also containing a minor amount of Lactobacillus acidophilus and incubating the innoculum at a controlled temperature of 41 - 46°C. for a sufficient amount of time to provide a solution having a pH of 4.3 - 4.4 and further optionally in a two stage/two temperature incubating procedure; (2) subjecting the yogurt so prepared to sub-zero …
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Listed from its CIPO record in Patent Yard's archive of Canadian patents past their term. Its claims, description and drawings are in the CIPO record and on Google Patents, and the Claude kit works from them.
Why it's free to use
- Granted December 1, 1981. A Canadian patent filed before October 1, 1989 lasted 17 years from grant, so its term ended December 1, 1998.
- We check Canadian rights only. A patent in its family in another country could still be in force: check its family on Google Patents.
Timeline
Timeline From CIPO dates
Sources & verification
Official CIPO records
Everything on this page comes from the CIPO record linked above. Contains information licensed under the Open Government Licence – Canada.