Process for preparing soy protein extended fresh cheese
CA 2385483 A1 · Owner: Archer-Daniels-Midland Company · Inventors: Gottemoller, Thomas; True, Lewis
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 process for the production of fresh cheese comprising the following steps: (a) mixing milk and isolated soy protein (b) , heating the mixture resulting from (a) to a temperature in the range of from about 70 ~C to about 100 ~C, (c) adding food grade acid to the mixture resulting from (b), and (d) separating the whey and the curd in the mixture resulting from (c).
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 September 11, 2000. No grant is recorded for it in Canada; had it been granted, its 20-year term would have ended September 11, 2020.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by September 11, 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.