Milk material with good flavor and physico-chemical properties and process of producing the same
CA 2620997 C · Owner: Sugawara, Takashi · Inventors: Komatsu, Yoshinori; Shiokawa, Masashi; Kubota, Yasushi
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
The invention relates to a process of producing fermented milk or milk powder, including removing ions from milk, and reducing the dissolved oxygen concentration in the milk, followed by subjecting the milk to a heat treatment, as well as concentrated milk and milk powder with good flavor and an effect of improving physicochemical properties as a raw food material which have , never been found in conventional concentrated milk and milk powder.
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 August 29, 2006 and granted October 9, 2012. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended August 29, 2026.
- Certificates of supplementary protection extend only drug patents, and it isn't classified as one.
- 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.