Accelerated maturation of cheddar cheese by the addition of live and heat-shocked lactobacilliand neutrase
CA 2072159 A1 · Owner: Lee, Byong H. · Inventors: Simard, Ronald E.; Trepanier, Genevieve; Lee, Byong H.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
Live and heat-shocked Lactobacillus casei subsp case; (L2A) cultures supplemented with the, proteolytic enzyme Neutrase have been developed by means of biotechnology which accelerate, Cheddar cheese ripening by up to 60% in flavor intensity as compared to control cheese. The, present invention studied Cheddar cheese evolution in detail over a 9-month ripening period by evaluating microbiological, physico-chemical sensory and rheological parameters. This novel integrated process comprises the addition of (1) live Lactobacillus casei subsp casei L2A to control the undesirable microflora (2) heat-shocked cells of the same culture at a level of 1% (v/v), and (3) Neutrase at a level of 1.0 x …
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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
- Filed May 19, 1992. No grant is recorded for it in Canada; had it been granted, its 20-year term would have ended May 19, 2012.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by May 19, 2014.
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Everything on this page comes from the CIPO record linked above. Contains information licensed under the Open Government Licence – Canada.