Process for making cream cheese products without whey separation
CA 2375703 C · Owner: Kraft Foods Group Brands Llc · Inventors: Han, Xiao-Qing
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
This invention is directed to a cream cheese product prepared in a process which does not involve whey separation and does not require fermentation The wheyless process of the invention permits the production of cream cheese products containing more than about 65 percent moisture with a high whey protein/casein ratio (e g about 60/40 or higher) and with desirable firmness even without the addition of gum.
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 March 7, 2002 and granted August 7, 2012. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended March 7, 2022.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by March 7, 2024.
- 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.