Process for the production of a cheese curd containing whey protein and cheeses prepared therefrom
CA 2017170 C · Owner: Sagara, Kazuhiko · Inventors: Ueda, Kunio; Sagara, Kazuhiko; Sueyasu, Ryoichi
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
Efficient utilization of a whey protein for the production of cheese, which is resulted from the cheese production as a by-product. The whey is concentrated by an ultrafiltration added to the concentrated milk. A milk coagulating enzyme and a lactic acid bacteria starter were added to the, resultant mixture together with warm or hot water with stirring to instantaneously elevate the temperature of the reaction mixture to coagulate and give the cheese curd.
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
- Filed May 18, 1990 and granted January 25, 2000. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended May 18, 2010.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by May 18, 2012.
- 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.