Stabilization of fermented dairy compositions using whey from nisin producing cultures
CA 2281052 A1 · Owner: Kraft Foods, Inc. · Inventors: Nauth, Kaiser Rajinder; Brooks, Scott David
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
This invention provides stabilized fermented dairy compositions such as yogurt in which the development of excessive acidity and bitter tastes during storage is, essentially eliminated. The stabilized compositions are attained by the incorporation of, raisin-containing whey derived from a raisin-producing culture. The invention also, relates to a method of preparing a fermented dairy product stabilized against the, development of excessive acidity, to a method for stabilizing fermented dairy products, and to a method for stabilizing a fermented dairy product against depletion of lactose, during storage. The methods comprise adding raisin-containing whey derived from a, …
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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 August 27, 1999. No grant is recorded for it in Canada; had it been granted, its 20-year term would have ended August 27, 2019.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by August 27, 2021.
- 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
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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.