A23C

Technology

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Description

DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF (obtaining protein compositions for foodstuffs A23J 1/00; preparation of peptides, e.g. of proteins, in general C07K 1/00)

Subclasses

SubclassTitle
1/00 Concentration, evaporation or drying (A23C 3/00 takes precedence; products obtained thereby A23C 9/00; making butter powder A23C 15/14, cheese powder A23C 19/086; evaporating in general B01D 1/00)
1/01 Concentration, evaporation or drying (A23C 3/00 takes precedence; products obtained thereby A23C 9/00; making butter powder A23C 15/14, cheese powder A23C 19/086; evaporating in general B01D 1/00) Drying in thin layers
1/03 Concentration, evaporation or drying (A23C 3/00 takes precedence; products obtained thereby A23C 9/00; making butter powder A23C 15/14, cheese powder A23C 19/086; evaporating in general B01D 1/00) Drying in thin layers on drums or rollers
1/04 Concentration, evaporation or drying (A23C 3/00 takes precedence; products obtained thereby A23C 9/00; making butter powder A23C 15/14, cheese powder A23C 19/086; evaporating in general B01D 1/00) by spraying into a gas stream
1/05 Concentration, evaporation or drying (A23C 3/00 takes precedence; products obtained thereby A23C 9/00; making butter powder A23C 15/14, cheese powder A23C 19/086; evaporating in general B01D 1/00) by spraying into a gas stream combined with agglomeration
1/06 Concentration, evaporation or drying (A23C 3/00 takes precedence; products obtained thereby A23C 9/00; making butter powder A23C 15/14, cheese powder A23C 19/086; evaporating in general B01D 1/00) Concentration by freezing out the water
1/08 Concentration, evaporation or drying (A23C 3/00 takes precedence; products obtained thereby A23C 9/00; making butter powder A23C 15/14, cheese powder A23C 19/086; evaporating in general B01D 1/00) Concentration by freezing out the water Freeze drying
1/10 Concentration, evaporation or drying (A23C 3/00 takes precedence; products obtained thereby A23C 9/00; making butter powder A23C 15/14, cheese powder A23C 19/086; evaporating in general B01D 1/00) Foam drying (A23C 1/04, A23C 1/08 take precedence)
1/12 Concentration, evaporation or drying (A23C 3/00 takes precedence; products obtained thereby A23C 9/00; making butter powder A23C 15/14, cheese powder A23C 19/086; evaporating in general B01D 1/00) Concentration by evaporation
1/14 Concentration, evaporation or drying (A23C 3/00 takes precedence; products obtained thereby A23C 9/00; making butter powder A23C 15/14, cheese powder A23C 19/086; evaporating in general B01D 1/00) combined with other treatment
1/16 Concentration, evaporation or drying (A23C 3/00 takes precedence; products obtained thereby A23C 9/00; making butter powder A23C 15/14, cheese powder A23C 19/086; evaporating in general B01D 1/00) combined with other treatment using additives
3/00 Preservation of milk or milk preparations (of cream A23C 13/08; of butter A23C 15/18; of cheese A23C 19/097)
3/02 Preservation of milk or milk preparations (of cream A23C 13/08; of butter A23C 15/18; of cheese A23C 19/097) by heating (A23C 3/07 takes precedence)
3/023 Preservation of milk or milk preparations (of cream A23C 13/08; of butter A23C 15/18; of cheese A23C 19/097) by heating (A23C 3/07 takes precedence) in packages
3/027 Preservation of milk or milk preparations (of cream A23C 13/08; of butter A23C 15/18; of cheese A23C 19/097) by heating (A23C 3/07 takes precedence) in packages progressively transported through the apparatus
3/03 Preservation of milk or milk preparations (of cream A23C 13/08; of butter A23C 15/18; of cheese A23C 19/097) by heating (A23C 3/07 takes precedence) the materials being loose unpacked
3/033 Preservation of milk or milk preparations (of cream A23C 13/08; of butter A23C 15/18; of cheese A23C 19/097) by heating (A23C 3/07 takes precedence) the materials being loose unpacked and progressively transported through the apparatus
3/037 Preservation of milk or milk preparations (of cream A23C 13/08; of butter A23C 15/18; of cheese A23C 19/097) by heating (A23C 3/07 takes precedence) the materials being loose unpacked and progressively transported through the apparatus in direct contact with the heating medium, e.g. steam
3/04 Preservation of milk or milk preparations (of cream A23C 13/08; of butter A23C 15/18; of cheese A23C 19/097) by freezing or cooling
3/05 Preservation of milk or milk preparations (of cream A23C 13/08; of butter A23C 15/18; of cheese A23C 19/097) by freezing or cooling in packages

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Recent Patents

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Recent Publications

Publication #TitleFiling DatePub DatePatent Owner
2024/0358,033 POWDERIZATION OF HUMAN MILKJul 02, 24Oct 31, 24Not available
2024/0358,034 USE OF LACTASE IN THE PREPARATION OF A STRAINED FERMENTED DAIRY PRODUCTMay 03, 24Oct 31, 24Not available
2024/0358,040 SYSTEMS AND METHODS FOR MODIFYING DAIRY PROTEIN FUNCTIONALITYApr 29, 24Oct 31, 24Not available
2024/0360,190 RECOMBINANT VECTORS FOR EXPRESSION OF ANIMAL FREE MILK PROTEIN AND PROCESS FOR PREPARING THE ANIMAL FREE MILK PROTEINApr 17, 24Oct 31, 24Not available
2024/0349,744 COMPOSITIONS AND METHODS FOR PRODUCING FERMENTED PLANT-BASED COMPOSITIONS HAVING CREAM FLAVORJul 28, 22Oct 24, 24Not available
2024/0349,745 WEIGHT LOSS SUPPLEMENT COMPOSITION AND METHOD OF PREPARING THE SAMEMar 22, 24Oct 24, 24Not available
2024/0341,317 PROCESS FOR PRODUCTION OF A FERMENTED MILK PRODUCT USING GLUCOSE-FRUCTOSE OXIDOREDUCTASEJul 26, 22Oct 17, 24Not available
2024/0341,318 FOOD PRODUCTS AND SYSTEMS AND METHODS OF MAKING SAMEJun 26, 24Oct 17, 24Not available
2024/0341,339 FRESH CACAO POD HUSK DERIVED PECTIN, METHOD OF ITS PREPARATION AND ITS USE IN FOOD, PHARMACEUTICAL AND COSMETIC COMPOSITIONSOct 17, 22Oct 17, 24Not available
2024/0341,341 FOOD COMPONENTS HAVING HIGH PROTEIN CONTENTMay 01, 24Oct 17, 24Not available
2024/0343,837 STABILIZED STARCHAug 23, 23Oct 17, 24Not available
2024/0334,944 PREPARATION METHOD OF LOW-LACTOSE DAIRY PRODUCT RICH IN HONEY POMELO FIBERMar 31, 22Oct 10, 24JIMEI UNIVERSITY
2024/0334,945 FLAXSEED PLANT MILK WITH GOOD FLAVOR, SELF-STABILIZATION AND FUNCTIONAL ACTIVITY BASED ON INTERFACE CONTROL AND PREPARATION METHOD AND APPLICATION THEREOFJun 15, 24Oct 10, 24Not available
2024/0334,946 BUTTER PRODUCTS AND SYSTEMS AND METHODS FOR MAKING BUTTER PRODUCTSApr 02, 24Oct 10, 24Not available
2024/0334,947 YARROWIA LIPOLYTICA AND ITS USE FOR PRODUCING LIPASES SPECIFICALLY LIBERATING SHORT CHAIN FATTY ACIDSAug 31, 22Oct 10, 24CHR. HANSEN A/S
2024/0334,948 PUFFING METHOD OF NATURAL CHEESE AND A PUFFED PRODUCT USING THE SAMEFeb 20, 24Oct 10, 24Not available
2024/0334,949 PRODUCTION METHOD FOR OBTAINING CHEESE FROM HAZELNUT MILKAug 04, 22Oct 10, 24BALSU GIDA SANAYI VE TICARET ANONIM SIRKETI
2024/0334,950 Plant-Based Cheese Product Comprising Low Solubility ProteinApr 05, 23Oct 10, 24University of Guelph
2024/0334,952 USE OF LACTIC ACID BACTERIA TO IMPROVE FEED EFFICIENCYDec 22, 22Oct 10, 24Not available
2024/0334,959 PRODUCTION METHOD FOR OBTAINING HAZELNUT YOGHURTAug 04, 22Oct 10, 24BALSU GIDA SANAYI VE TICARET ANONIM SIRKETI

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