Method of manufacture of natural cheese
CA 2365972 A1 · Owner: Kraft Foods Holdings, Inc. · Inventors: Trop, Sandra A.; Sadowsky, John Richard Iv; Ostergaard, Scott T.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A method for incorporating concentrated milkfat into milk to form a concentrated milkfat/milk blend is provided. The concentrated milkfat/milk blend can be used in the preparation of natural cheese. The method provides a cost effective procedure for blending concentrated milk fat and milk without the use of added stabilizers. Fat in the concentrated milkfat/milk, blend does not separate during additional processing required in producing a natural cheese from the concentrated milkfat/milk blend. In this process a, reduced-fat milk is blended with concentrated milkfat at a temperature sufficient to melt the concentrated milkfat to form a slurry. The slurry is homogenized, preferably using an …
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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 December 20, 2001. No grant is recorded for it in Canada; had it been granted, its 20-year term would have ended December 20, 2021.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by December 20, 2023.
- 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.