Acid whey texture system
CA 2465095 C · Owner: Kraft Foods Group Brands Llc · Inventors: Nellenback, Timothy; Loh, Jimbay; Cha, Alice S.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
The present invention relates to a method for directly using acid cheese whey and/or its by-products from conventional cheese production to make additional food products. More particularly the present method provides an economical way to profitably utilize a traditional waste or by-product in the manufacture of cream cheese or other high-value added products without re-culturing without combining with cheese curd, without neutralizing and without the disposal or recycling costs common in the industry.
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 April 20, 2004 and granted August 13, 2013. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended April 20, 2024.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by April 20, 2026.
- 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.