US3232768A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method of making soft unripened curd cheeses
Assignee: Hexion Inc
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Filing: 1961-05-05
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Granted: 1966-02-01
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Expires: 1981-05-05
Abstract
No abstract record available.
Inventors
- 👤 Wilhelmine H Van Wieren
- 👤 Joseph C Langberg
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-31 19:15
CPC Classifications
A; A23; A23C; A23C19/00; A23C19/06; A23C19/068; A23C19/076; A23C19/0765
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
80 words
THE METHOD OF IMPROVING THE KEEPING QUALITY OF CREAMED COTTAGE CHEESE COMPRISING WASHING THE CURDS WITH AN AQUEOUS SOLUTION CONTAINING 10-1,000 P.P.M. OF A SOURCE OF CHLORINE DIOXIDE, DRAINING SAID CURDS, AND MIXING SAID CURDS WITH A CREAMING MIX CONTAINING UP TO 300 P.P.M., BASED ON 100 PARTS BY WEIGHT OF THE CREAMING MIX, OF A FOOD GRADE ANTIOXIDANT, AND 0.05-0.075 PART BY WEIGHT OF A YEAST AND MOLD INHIBITOR FOR EVERY 100 PARTS BY WEIGHT OF THE CREAMED CURD.
Claim 2
Independent Claim
80 words
THE METHOD OF IMPROVING THE KEEPING QUALITY OF CREAMED COTTAGE CHEESE COMPRISING WASHING THE CURDS WITH AN AQUEOUS SOLUTION CONTAINING 10-1,000 P.P.M. OF A SOURCE OF CHLORINE DIOXIDE, DRAINING SAID CURDS, AND MIXING SAID CURDS WITH A CREAMING MIX CONTAINING UP TO 300 P.P.M., BASED ON 100 PARTS BY WEIGHT OF THE CREAMING MIX, OF A FOOD GRADE ANTIOXIDANT, AND 0.05-0.075 PART BY WEIGHT OF A YEAST AND MOLD INHIBITOR FOR EVERY 100 PARTS BY WEIGHT OF THE CREAMED CURD.
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) | 1969-01-31 | 1969-08-02 | 1970-02-01 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1973-01-31 | 1973-08-02 | 1974-02-01 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1977-01-31 | 1977-08-02 | 1978-02-01 | $7700.00 | Window Closed / Lapsed |