PROCESS FOR LOWERING THE CONCENTRATION OF .beta.-LACTOGLOBULIN IN CHEESE WHEY
CA 1297721 C · Owner: University Of British Columbia (The) · Inventors: Nakai, Shuryo; Al-Mashiki, Shalan A.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A process for lowering the concentration of .beta.-lactoglobulin in cheese whey while retaining the immunoglobulins in said cheese whey which comprises treating said cheese whey with a polyphosphate such, as sodium hexametaphosphate, within a pH range of from about 3.8 to about 4.7.
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 March 24, 1992. A Canadian patent filed before October 1, 1989 lasted 17 years from grant, so its term ended March 24, 2009.
- 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.