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)
A23C
Technology
Stats
- 2,333 US PATENTS IN FORCE
- 1,894 US APPLICATIONS PENDING
- 1,911 Total Patent Owners
- 12,229 TOTAL INVENTORS
Subclasses
| Subclass | Title |
|---|---|
| 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 |
Recent Patents
Not Available
Recent Publications
| Publication # | Title | Filing Date | Pub Date | Patent Owner |
|---|---|---|---|---|
| 2024/0358,033 | POWDERIZATION OF HUMAN MILK | Jul 02, 24 | Oct 31, 24 | Not available |
| 2024/0358,034 | USE OF LACTASE IN THE PREPARATION OF A STRAINED FERMENTED DAIRY PRODUCT | May 03, 24 | Oct 31, 24 | Not available |
| 2024/0358,040 | SYSTEMS AND METHODS FOR MODIFYING DAIRY PROTEIN FUNCTIONALITY | Apr 29, 24 | Oct 31, 24 | Not available |
| 2024/0360,190 | RECOMBINANT VECTORS FOR EXPRESSION OF ANIMAL FREE MILK PROTEIN AND PROCESS FOR PREPARING THE ANIMAL FREE MILK PROTEIN | Apr 17, 24 | Oct 31, 24 | Not available |
| 2024/0349,744 | COMPOSITIONS AND METHODS FOR PRODUCING FERMENTED PLANT-BASED COMPOSITIONS HAVING CREAM FLAVOR | Jul 28, 22 | Oct 24, 24 | Not available |
| 2024/0349,745 | WEIGHT LOSS SUPPLEMENT COMPOSITION AND METHOD OF PREPARING THE SAME | Mar 22, 24 | Oct 24, 24 | Not available |
| 2024/0341,317 | PROCESS FOR PRODUCTION OF A FERMENTED MILK PRODUCT USING GLUCOSE-FRUCTOSE OXIDOREDUCTASE | Jul 26, 22 | Oct 17, 24 | Not available |
| 2024/0341,318 | FOOD PRODUCTS AND SYSTEMS AND METHODS OF MAKING SAME | Jun 26, 24 | Oct 17, 24 | Not available |
| 2024/0341,339 | FRESH CACAO POD HUSK DERIVED PECTIN, METHOD OF ITS PREPARATION AND ITS USE IN FOOD, PHARMACEUTICAL AND COSMETIC COMPOSITIONS | Oct 17, 22 | Oct 17, 24 | Not available |
| 2024/0341,341 | FOOD COMPONENTS HAVING HIGH PROTEIN CONTENT | May 01, 24 | Oct 17, 24 | Not available |
| 2024/0343,837 | STABILIZED STARCH | Aug 23, 23 | Oct 17, 24 | Not available |
| 2024/0334,944 | PREPARATION METHOD OF LOW-LACTOSE DAIRY PRODUCT RICH IN HONEY POMELO FIBER | Mar 31, 22 | Oct 10, 24 | JIMEI UNIVERSITY |
| 2024/0334,945 | FLAXSEED PLANT MILK WITH GOOD FLAVOR, SELF-STABILIZATION AND FUNCTIONAL ACTIVITY BASED ON INTERFACE CONTROL AND PREPARATION METHOD AND APPLICATION THEREOF | Jun 15, 24 | Oct 10, 24 | Not available |
| 2024/0334,946 | BUTTER PRODUCTS AND SYSTEMS AND METHODS FOR MAKING BUTTER PRODUCTS | Apr 02, 24 | Oct 10, 24 | Not available |
| 2024/0334,947 | YARROWIA LIPOLYTICA AND ITS USE FOR PRODUCING LIPASES SPECIFICALLY LIBERATING SHORT CHAIN FATTY ACIDS | Aug 31, 22 | Oct 10, 24 | CHR. HANSEN A/S |
| 2024/0334,948 | PUFFING METHOD OF NATURAL CHEESE AND A PUFFED PRODUCT USING THE SAME | Feb 20, 24 | Oct 10, 24 | Not available |
| 2024/0334,949 | PRODUCTION METHOD FOR OBTAINING CHEESE FROM HAZELNUT MILK | Aug 04, 22 | Oct 10, 24 | BALSU GIDA SANAYI VE TICARET ANONIM SIRKETI |
| 2024/0334,950 | Plant-Based Cheese Product Comprising Low Solubility Protein | Apr 05, 23 | Oct 10, 24 | University of Guelph |
| 2024/0334,952 | USE OF LACTIC ACID BACTERIA TO IMPROVE FEED EFFICIENCY | Dec 22, 22 | Oct 10, 24 | Not available |
| 2024/0334,959 | PRODUCTION METHOD FOR OBTAINING HAZELNUT YOGHURT | Aug 04, 22 | Oct 10, 24 | BALSU GIDA SANAYI VE TICARET ANONIM SIRKETI |
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Applications Filed in This Class - By Year
Patents Issued To Date - By Filing Year
Average Time to Issuance
- 43 Months (last 2 years Issuances)
- 43 Months (last 5 years Issuances)