Process for making shelf stable dairy products
CA 2205650 C · Owner: Brigl, Lawrence Paul · Inventors: Young, Robert Yao Jou; El-Hmamsi, Mounir Mohamed; Cicha, Douglas Ray
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
The invention is directed toward a shelf stable dairy product and improved process for making the same. The shelf stable dairy products contains a substantial amount of real cream cheese at least 55 % by weight of the shelf , stable dairy product water binder, preserving agent and acidulant. The shelf stable dairy product is prepared by heating the real cream cheese to a temperature of at least about 90 ~F and not greater than about 110 ~F; mixing real cream cheese with water binder and preserving agent in a mixing vessel; pumping this cream cheese mixture through a recycle loop which includes a multiple blade blender while adding additional ingredients such as an , acidulant, …
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 January 22, 1996 and granted March 27, 2001. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended January 22, 2016.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by January 22, 2018.
- 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.