A23C 19/052
Acidifying only by chemical or physical means
Official title: {Acidifying only by chemical or physical means}
A23C19/052 (Acidifying only by chemical or physical means) appears on 38 US grants and 35 published applications in this corpus.
Search patents in A23C- Granted patents
- 38
- Published applications
- 35
- Assignees
- 40
- Inventors
- 107
- Latest grant
- 18 Jun 2024
Filings by year
| Year | Granted patents | Published applications |
|---|---|---|
| 1976 | 1 | 0 |
| 1977 | 1 | 0 |
| 1978 | 2 | 0 |
| 1979 | 0 | 0 |
| 1980 | 0 | 0 |
| 1981 | 0 | 0 |
| 1982 | 2 | 0 |
| 1983 | 2 | 0 |
| 1984 | 0 | 0 |
| 1985 | 0 | 0 |
| 1986 | 1 | 0 |
| 1987 | 3 | 0 |
| 1988 | 1 | 0 |
| 1989 | 2 | 0 |
| 1990 | 4 | 0 |
| 1991 | 2 | 0 |
| 1992 | 0 | 0 |
| 1993 | 0 | 0 |
| 1994 | 0 | 0 |
| 1995 | 0 | 0 |
| 1996 | 0 | 0 |
| 1997 | 2 | 0 |
| 1998 | 1 | 0 |
| 1999 | 1 | 0 |
| 2000 | 2 | 0 |
| 2001 | 2 | 0 |
| 2002 | 0 | 1 |
| 2003 | 1 | 1 |
| 2004 | 0 | 2 |
| 2005 | 1 | 3 |
| 2006 | 0 | 1 |
| 2007 | 0 | 0 |
| 2008 | 1 | 4 |
| 2009 | 0 | 0 |
| 2010 | 1 | 3 |
| 2011 | 0 | 0 |
| 2012 | 0 | 2 |
| 2013 | 2 | 2 |
| 2014 | 1 | 3 |
| 2015 | 0 | 3 |
| 2016 | 0 | 2 |
| 2017 | 0 | 2 |
| 2018 | 0 | 0 |
| 2019 | 0 | 1 |
| 2020 | 0 | 0 |
| 2021 | 1 | 0 |
| 2022 | 0 | 2 |
| 2023 | 0 | 1 |
| 2024 | 1 | 1 |
| 2025 | 0 | 0 |
| 2026 | 0 | 1 |
By publication year. Applications have been published since 2001. 2026 runs to 8 Oct.
Recent patents
- Natural cheese and method for making natural cheese with specific texture attributes18 Jun 2024US 12,011,011 B2Sargento Cheese Inc.
- Method for the manufacture of a cream cheese13 Jul 2021US 11,058,126 B2Intercontinental Great Brands LLC
- Simple mozzarella cheese-making methods14 Jan 2014US 8,628,810 B2Cornell University
- Uniformly moist cheese17 Dec 2013US 8,609,164 B2Cornell University
- Controlled acidification of food products using lactic- or glycolic acid oligomers/derivatives16 Jul 2013US 8,486,480 B2Purac Biochem B. V.
- Dephosphorylation of skim milk, ultra-filtered milk or micellar casein isolate26 Feb 2026US 2026/0053157 A1N. V. Nutricia
- Natural Cheese and Method for Making Natural Cheese with Specific Texture Attributes29 Aug 2024US 2024/0284928 A1Sargento Foods Inc.
- Flavor Ferment to Produce Natural Cheese with Specific Flavor Attributes5 Jan 2023US 2023/0000098 A1Sargento Foods Inc.
- Natural Cheese And Method For Making Natural Cheese With Specific Texture Attributes27 Jan 2022US 2022/0022477 A1Sargento Foods Inc.
- Flavor Ferment to Produce Natural Cheese With Specific Flavor Attributes27 Jan 2022US 2022/0022478 A1Sargento Foods Inc.
Most cited
By later US patents
- Process for making cheese using transglutaminase and a non-rennet protease41US 6,093,424 AKraft Foods, Inc. · 2000
- Pasta filata-type cheese process30US 4,919,943 ASchreiber Foods, Inc. · 1990
- Sonic process for converting proteinaceous raw materials in situ into semi-solid food products25US 4,675,194 AReaction Technology, Inc. · 1987
- Cheese curd made using transglutaminase and a non-rennet protease25US 6,242,036 B1Kraft Foods, Inc. · 2001
- Melt-controlled cheese and process of making19US 5,766,657 ACalifornia Polytechnic State University · 1998