US3078169A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method for making cheese
Assignee: Ched-O-Matic Corp
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Filing: 1957-02-27
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Granted: 1963-02-19
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Expires: 1977-02-27
Abstract
No abstract record available.
Inventors
- 👤 William W Mccadam
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-05 08:40
CPC Classifications
A; A23; A23C; A23C19/00; A23C19/06; A23C19/068; A23C19/072; A01; A01J; A01J25/00; A01J25/11; A01J25/111; A01J25/114; A01J25/118
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
133 words
METHOD OF MAKING CHEESE WHICH COMPRISES FORMING A PRESSED CURD MASS BY APPLYING EXTERNAL PRESSURE TO, AND INCREASING EXTERNAL PRESSURE UPON, A SUSPENSION OF CURDS IN WHEY WHILE REMOVING WHEY FROM THE SUSPENSION, SAID WHEY INITIALLY HAVING AN ACID CONTENT OF BETWEEN ABOUT 0.16 AND ABOUT 0.25% AND A TEMPERATURE FAVORABLE TO ACID DEVELOPMENT, CORRELATING THE AMOUNT AND RATE OF INCREASE IN EXTERNAL PRESSURE OT THE RATE OF ACID DEVELOPMENT SO AS TO ACHIEVE A REDUCTION IN MOISTURE CONTENT TO BETWEEN ABOUT 35 AND 40% AND AN INCREASE IN ACID CONTENT TO BETWEEN ABOUT 0.50 AND 0.80% IN AT LEAST ABOUT ONE HUNDRED MINUTES, MILLING THE BLOCKS FOR FORMING CHEESE CURD, AND THEREAFTER WASHING AND SALTING THE CHEESE WITH BRINE SOLUTION TO GIVE THE CURD A SALT CONTENT BETWEEN ABOUT 1.5 AND 2%.
Claim 2
Dependent Claim
133 words
METHOD OF MAKING CHEESE WHICH COMPRISES FORMING A PRESSED CURD MASS BY APPLYING EXTERNAL PRESSURE TO, AND INCREASING EXTERNAL PRESSURE UPON, A SUSPENSION OF CURDS IN WHEY WHILE REMOVING WHEY FROM THE SUSPENSION, SAID WHEY INITIALLY HAVING AN ACID CONTENT OF BETWEEN ABOUT 0.16 AND ABOUT 0.25% AND A TEMPERATURE FAVORABLE TO ACID DEVELOPMENT, CORRELATING THE AMOUNT AND RATE OF INCREASE IN EXTERNAL PRESSURE OT THE RATE OF ACID DEVELOPMENT SO AS TO ACHIEVE A REDUCTION IN MOISTURE CONTENT TO BETWEEN ABOUT 35 AND 40% AND AN INCREASE IN ACID CONTENT TO BETWEEN ABOUT 0.50 AND 0.80% IN AT LEAST ABOUT ONE HUNDRED MINUTES, MILLING THE BLOCKS FOR FORMING CHEESE CURD, AND THEREAFTER WASHING AND SALTING THE CHEESE WITH BRINE SOLUTION TO GIVE THE CURD A SALT CONTENT BETWEEN ABOUT 1.5 AND 2%.
References Cited (Backward Citations)
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US2325217A
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US2272954A
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1966-02-18 | 1966-08-20 | 1967-02-19 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1970-02-18 | 1970-08-20 | 1971-02-19 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1974-02-18 | 1974-08-20 | 1975-02-19 | $7700.00 | Window Closed / Lapsed |