Method for the manufacture of cheese with a substantially reduced fat content
CA 1198625 A · Owner: Lavery (David) & Son Proprietary Limited · Inventors: Spieler, Richard; Czulak, Jozef
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
The disclosure describes a method of manufacturing cheese with a substantially reduced fat content including the steps of inoculating a batch of milk of a fat content of 0.3 to 1.5% with a normal cheese starter culture together with a culture of Lactobacillus bulgaricus and Streptococcus thermophilus. This produces the required flavour and gives rapid fermentation of lactose. A culture of Lactobacillus casei assists in hydrolysis of protein.
Read the whole patent
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 31, 1985. A Canadian patent filed before October 1, 1989 lasted 17 years from grant, so its term ended December 31, 2002.
- 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.