Process for making cheese using transglutaminase and a non-rennet protease
CA 2306597 C · Owner: Kraft Foods, Inc. · Inventors: Spradlin, Joseph Edgar; Han, Xiao-Qing
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
The present invention provides a cheese curd that contains protein products originating from a dairy liquid containing casein and whey protein. In order to obtain the cheese curd the dairy liquid is, acted upon by a transglutaminase and a non-rennet protease resulting in a substantial proportion of whey protein products being retained in the cheese curd. The invention also discloses a method of making the cheese curd that retains a substantial proportion of whey protein products. This invention further provides a cheese product such as a soft cheese, a semi-soft cheese or a hard cheese, that, contains protein products originating from a dairy liquid containing casein and whey protein, and 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 April 26, 2000 and granted February 18, 2003. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended April 26, 2020.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by April 26, 2022.
- 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.