A23C 2250/30
Blue veined cheeses
Official title: Blue veined cheeses, e.g. Roquefort, Gorgonzola, Stilton
A23C2250/30 (Blue veined cheeses) appears on 12 US grants and 9 published applications in this corpus.
Search patents in A23C- Granted patents
- 12
- Published applications
- 9
- Assignees
- 15
- Inventors
- 40
- Latest grant
- 29 Nov 2022
Filings by year
| Year | Granted patents | Published applications |
|---|---|---|
| 1976 | 1 | 0 |
| 1977 | 0 | 0 |
| 1978 | 0 | 0 |
| 1979 | 1 | 0 |
| 1980 | 0 | 0 |
| 1981 | 1 | 0 |
| 1982 | 0 | 0 |
| 1983 | 0 | 0 |
| 1984 | 0 | 0 |
| 1985 | 0 | 0 |
| 1986 | 1 | 0 |
| 1987 | 0 | 0 |
| 1988 | 0 | 0 |
| 1989 | 1 | 0 |
| 1990 | 1 | 0 |
| 1991 | 0 | 0 |
| 1992 | 1 | 0 |
| 1993 | 0 | 0 |
| 1994 | 0 | 0 |
| 1995 | 1 | 0 |
| 1996 | 0 | 0 |
| 1997 | 0 | 0 |
| 1998 | 0 | 0 |
| 1999 | 0 | 0 |
| 2000 | 0 | 0 |
| 2001 | 0 | 0 |
| 2002 | 0 | 0 |
| 2003 | 0 | 0 |
| 2004 | 0 | 0 |
| 2005 | 0 | 0 |
| 2006 | 0 | 0 |
| 2007 | 0 | 1 |
| 2008 | 0 | 0 |
| 2009 | 0 | 0 |
| 2010 | 1 | 0 |
| 2011 | 0 | 1 |
| 2012 | 0 | 1 |
| 2013 | 0 | 1 |
| 2014 | 0 | 0 |
| 2015 | 1 | 0 |
| 2016 | 0 | 1 |
| 2017 | 1 | 0 |
| 2018 | 0 | 0 |
| 2019 | 0 | 2 |
| 2020 | 0 | 0 |
| 2021 | 0 | 0 |
| 2022 | 1 | 1 |
| 2023 | 0 | 0 |
| 2024 | 0 | 1 |
By publication year. Applications have been published since 2001.
Recent patents
- Physically stable liquefied blue cheese composition and process for making it29 Nov 2022US 11,510,417 B2Societe des Produits Nestle S. A.
- Mold ripened cheese and preparation method thereof30 May 2017US 9,661,862 B2Bright Dairy & Food Co., Ltd
- Cheese product having a veined appearance3 Feb 2015US 8,945,654 B1Purina Animal Nutrition LLC
- Method of making a food product having a veined appearance and products therefrom31 Aug 2010US 7,785,644 B1Land O' Lakes, Inc.
- Process for preparing a blue cheese flavorant3 Oct 1995US 5,455,051 ANestec S. A.
- Method for producing cheese or cheese-like foodstuff12 Dec 2024US 2024/0407382 A1Fuji Oil Holdings Inc.
- Fungal strains, production and uses thereof7 Jul 2022US 2022/0211063 A1The University of Nottingham
- Method Of Producing Pierced Cheese5 Dec 2019US 2019/0364920 A1Sargento Foods Inc.
- Physically stable liquefied blue cheese composition and process for making it2 May 2019US 2019/0124941 A1Nestec S. A.
- Mold Ripened Cheese and Preparation Method Thereof11 Aug 2016US 2016/0227805 A1Bright Dairy & Food Co., Ltd
Most cited
By later US patents
- Flavor development by microbial lipases in pasteurized milk blue cheese40US 3,973,042 ACornell Research Foundation, Inc. · 1976
- Process for preparing low fat cheese28US 5,080,913 AAlpine Lace Brands, Inc. · 1992
- Preparation of blue cheese flavor12US 4,133,895 ACornell Research Foundation, Inc. · 1979
- Cheese spreads9US 4,568,548 ACPC International Inc. · 1986
- Process for manufacturing marbled cheeses9US 4,906,481 ARoquette Freres · 1990