Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...
Reexamination Certificate
2007-03-20
2007-03-20
Wong, Leslie (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient lacteal derived other than butter...
C426S491000, C426S582000, C426S657000
Reexamination Certificate
active
10122702
ABSTRACT:
The method of the invention produces modified milk protein concentrates using cation exchange to replace divalent ions with monovalent ions. The modified milk protein concentrate produced may be converted into a gel which may be a cheese-like product itself, or used to make end products such as cheeses, cheese-like products, savory products, desserts, confectionary products and intermediate food products.
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Bhaskar Ganugapati Vijaya
Dunlop Francis Patrick
Dybing Stephen Thomas
Fayerman Anthony Michael
Whitton Michael John
Knobbe Martens Olson & Bear LLP
New Zealand Dairy Board
Wong Leslie
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