Process cheese containing increased levels of whey protein
CA 2390823 C · Owner: Dolande, Jordan · Inventors: Lowry, Leslie; Rueda, Vladimir; Havlik, Steven
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
The present invention provides process cheeses comprising casein and whey protein with a ratio of casein to whey protein of from about 50:50 to about 75:25. Typically, the process cheese further comprises an emulsifier milkfat, and may contain one or more other ingredients such as but not , limited to, whole whey, cheese and lactic acid. The present invention provides methods for producing the process cheese of the current invention using a pre-cook or post-cook homogenization step and/or a modified dairy , protein source. The modified dairy protein source includes hing viscosity whey protein, emulsified high fat whey protein powder low calcium whey , protein, and/or high solubility …
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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 June 17, 2002 and granted August 13, 2013. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended June 17, 2022.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by June 17, 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.