Fermentation process
CA 1201005 A · Owner: Stauffer Chemical Company · Inventors: Pyne, Charles H.; Schwartz, Robert D.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
Abstract of the Disclosure An improved process for manufacture of fermented whey having a high concentration of propionic acid is disclosed in which the whey medium having a solids content ranging from about 0.5% to about 18% by weight is subjected to a sterilization step of direct steam injection for a period of about 4 to about 12 seconds. The sterilized whey medium is then inoculated with a propionic acid-producing bacterium and incubated for a sufficient period of time to maximize the fermentation.
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 February 25, 1986. A Canadian patent filed before October 1, 1989 lasted 17 years from grant, so its term ended February 25, 2003.
- 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.