Patent US2796351A successfully refreshed from Google Patents.
US2796351A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method of manufacturing cheese
Assignee: Individual
•
Filing: 1953-06-11
•
Granted: 1957-06-18
•
Expires: 1973-06-11
Abstract
No abstract record available.
Inventors
- 👤 Homer E Walter
- 👤 Arthur M Sadler
- 👤 James P Malkames
- 👤 Clair D Mitchell
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-08 14:54
CPC Classifications
A; A23; A23C; A23C19/00; A23C19/06; A23C19/068; A23C19/072; A23C19/02; A23C19/032; A23C19/0323
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
122 words
A PROCESS OF MANUFACTURING CHEDDER CHEESE WHICH COMPRISES ADDING TO PASTEURIZING MILK A CULTURE OF LACTICACID-PRODUCING STREPTOCOCCI WHICH DO NOT GROW AND WHICH DO NOT PRODUCE LACTIC ACID AT TEMPERATURES ABOVE 105*F. IN SALT CONCENTRATIONS OF 4% AND A CULTURE OF S. DURANS, PERMITTING THE INOCULATED MILK TO RIPEN, ADDING RENNET TO COAGULATE THE MILK, CUTTING THE COAGULATED MILK, HEATING THE CURD AND WHEY TO ABOUT FROM 95* TO 105*F., STIRRING THE CURD IN THE HEATED WHEY, SEPARATING THE WHEY FROM THE CURD, REMIXING THE CURD WITH A SMALL PORTION OF THE WHEY, HEATING THE RESULTING MIXTURE TO ABOUT FROM 115* TO 118* F., ADDING 4% SALT TO THE HEATED MIXTURE, PRESSING OUT THE DRAINING EXCESS WHEY, AND FINALLY CURING THE CHEESE.
Claim 2
Dependent Claim
122 words
A PROCESS OF MANUFACTURING CHEDDER CHEESE WHICH COMPRISES ADDING TO PASTEURIZING MILK A CULTURE OF LACTICACID-PRODUCING STREPTOCOCCI WHICH DO NOT GROW AND WHICH DO NOT PRODUCE LACTIC ACID AT TEMPERATURES ABOVE 105*F. IN SALT CONCENTRATIONS OF 4% AND A CULTURE OF S. DURANS, PERMITTING THE INOCULATED MILK TO RIPEN, ADDING RENNET TO COAGULATE THE MILK, CUTTING THE COAGULATED MILK, HEATING THE CURD AND WHEY TO ABOUT FROM 95* TO 105*F., STIRRING THE CURD IN THE HEATED WHEY, SEPARATING THE WHEY FROM THE CURD, REMIXING THE CURD WITH A SMALL PORTION OF THE WHEY, HEATING THE RESULTING MIXTURE TO ABOUT FROM 115* TO 118* F., ADDING 4% SALT TO THE HEATED MIXTURE, PRESSING OUT THE DRAINING EXCESS WHEY, AND FINALLY CURING THE CHEESE.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1960-06-17 | 1960-12-17 | 1961-06-18 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1964-06-17 | 1964-12-17 | 1965-06-18 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1968-06-17 | 1968-12-17 | 1969-06-18 | $7700.00 | Window Closed / Lapsed |