Method for manufacture of pre-cheese and natural cheese
CA 2087243 C · Owner: Kraft Foods, Inc. · Inventors: Kostak, Barbara; Nauth, Kaiser R.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
The present invention is directed to a process for manufacture of pre-cheese that is capable of being converted into natural cheese having total solids in excess of 55%. The process includes the steps of removing moisture, salts and lactose from skim milk by a membrane process to provide a retentate having between about 70% and about 83% moisture, between about 0.7% and about 2.5% salts and less than about 1.8% lactose. Cultures capable of metabolizing lactose to lactic acid are added to the retentate and the retentate is fermented until the lactose of the retentate has bean substantially converted to lactic acid. Sufficient lactose is provided to reduce the pH of the retentate to within …
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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 January 13, 1993 and granted June 17, 2003. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended January 13, 2013.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by January 13, 2015.
- 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.