Containing at least one non-milk component as source of fats or proteins

Official title: containing at least one non-milk component as source of fats or proteins (addition of non-milk fats or non-milk proteins in making cheese curd A23C19/055; whey or whey preparations containing non-milk components as source of fats or proteins A23C21/04)

A23C11/02 (Containing at least one non-milk component as source of fats or proteins) appears on 697 US grants and 1,148 published applications in this corpus.