Non-fat cream cheese product and method for manufacture thereof
CA 2073782 C · Owner: Kraft General Foods, Inc. · Inventors: Guth, Jules H.; Hynes, John T.; Crane, Lori A.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
In the method of the present invention for making a non-fat cream cheese product, a fermented skim milk retentate is introduced into a mixing tank provided with agitation means. The skim milk retentate is agitated and transferred through a recirculating loop as dry cottage cheese curd and an emulsifying salt are added to the mixing tank. Agitation and recirculation are continued for a period of time sufficient to provide a dispersion of the dry cottage cheese curd and emulsifying salt homogeneously throughout the retentate. Heating of the dispersion is then started by injecting steam into the dispersion as it passes through the recirculating loop. While the temperature of the dispersion is …
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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 July 14, 1992 and granted April 23, 2002. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended July 14, 2012.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by July 14, 2014.
- 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.