US3128192A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Process for producing a dry cheese product
Assignee: Kraft Inc
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Filing: 1961-09-11
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Granted: 1964-04-07
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Expires: 1981-09-11
Abstract
No abstract record available.
Inventors
- 👤 Demetrius G Vakaleris
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-01 16:45
CPC Classifications
A; A23; A23C; A23C19/00; A23C19/02; A23C19/05; A23C19/06; A23C19/086
Claims Analysis
Total Claims: 4
Claim 1
Independent Claim
41 words
IN A PROCESS FOR PREPARING A DRY PRODUCT RECONSTITUTABLE AS A BAKER''S-TYPE CHEESE, THE IMPROVEMENT WHICH COMPRISES INCLUDING IN THE PRODUCT BETWEEN ABOUT 10 PERCENT AND ABOUT 20 PERCENT OF HEAT-DENATURED SERUM PROTEIN, BASED ON THE MILK PROTEIN IN THE PRODUCT.
Claim 2
Dependent Claim
41 words
IN A PROCESS FOR PREPARING A DRY PRODUCT RECONSTITUTABLE AS A BAKER''S-TYPE CHEESE, THE IMPROVEMENT WHICH COMPRISES INCLUDING IN THE PRODUCT BETWEEN ABOUT 10 PERCENT AND ABOUT 20 PERCENT OF HEAT-DENATURED SERUM PROTEIN, BASED ON THE MILK PROTEIN IN THE PRODUCT.
Claim 3
Dependent Claim
113 words
A PROCESS FOR PRODUCING A DRY PRODUCT RECONSTITUTABLE AS A BAKER''S-TYPE CHEESE, WHICH PROCESS COMPRISES THE STEPS OF HEAT TREATING SKIM MILK AT AN ELEVATED TEMPERATURE ABOVE THE PASTEURIZATION TEMPERATURE OF THE MILK FOR A LENGTH OF TIME SUFFICIENT TO EFFECT AT LEAST ABOUT TWOTHIRDS DENATURATION OF THE SERUM PROTEIN THEREIN, COAGULATING SAID MILK TO FORM A CURD, CUTTING THE CURD, FORMING A SLURRY FROM SAID CURD AND DRYING SAID SLURRY TO PROVIDE A PRODUCT WHICH INCLUDES BETWEEN ABOUT 10 PERCENT TO ABOUT 20 PERCENT BY WEIGHT OF THE MILK PROTEIN IN THE PRODUCT OF HEAT DENATURED SERUM PROTEIN, WHEREBY A DRY RECONSTITUTABLE BAKER''S-TYPE CHEESE PRODUCT HAVING IMPROVED WATER ABSORBING PROPERTIES IS OBTAINED.
Claim 4
Dependent Claim
113 words
A PROCESS FOR PRODUCING A DRY PRODUCT RECONSTITUTABLE AS A BAKER''S-TYPE CHEESE, WHICH PROCESS COMPRISES THE STEPS OF HEAT TREATING SKIM MILK AT AN ELEVATED TEMPERATURE ABOVE THE PASTEURIZATION TEMPERATURE OF THE MILK FOR A LENGTH OF TIME SUFFICIENT TO EFFECT AT LEAST ABOUT TWOTHIRDS DENATURATION OF THE SERUM PROTEIN THEREIN, COAGULATING SAID MILK TO FORM A CURD, CUTTING THE CURD, FORMING A SLURRY FROM SAID CURD AND DRYING SAID SLURRY TO PROVIDE A PRODUCT WHICH INCLUDES BETWEEN ABOUT 10 PERCENT TO ABOUT 20 PERCENT BY WEIGHT OF THE MILK PROTEIN IN THE PRODUCT OF HEAT DENATURED SERUM PROTEIN, WHEREBY A DRY RECONSTITUTABLE BAKER''S-TYPE CHEESE PRODUCT HAVING IMPROVED WATER ABSORBING PROPERTIES IS OBTAINED.
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) | 1967-04-07 | 1967-10-07 | 1968-04-07 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1971-04-07 | 1971-10-07 | 1972-04-07 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1975-04-07 | 1975-10-07 | 1976-04-07 | $7700.00 | Window Closed / Lapsed |