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1. (WO2017136156) METHOD FOR MAKING A PARTIALLY COOKED CHEESE PRODUCT AND USES THEREOF
Latest bibliographic data on file with the International Bureau

Pub. No.: WO/2017/136156 International Application No.: PCT/US2017/014293
Publication Date: 10.08.2017 International Filing Date: 20.01.2017
IPC:
A23C 19/09 (2006.01) ,A23C 19/097 (2006.01) ,A23C 19/14 (2006.01)
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
C
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
19
Cheese; Cheese preparations; Making thereof
06
Treating cheese curd after whey separation; Products obtained thereby
09
Other cheese preparations; Mixtures of cheese with other foodstuffs
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
C
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
19
Cheese; Cheese preparations; Making thereof
097
Preservation
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
C
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
19
Cheese; Cheese preparations; Making thereof
14
Treating cheese after having reached its definite form, e.g. ripening, smoking
Applicants:
LOTITO FOODS HOLDING, LLC [US/US]; 240 Carter Drive Edison, NJ 08817, US
LOTITO, Christopher, L. [US/US]; US (US)
Inventors:
LOTITO, Christopher, L.; US
Agent:
HANSON, Norman, D.; US
Priority Data:
62/290,68503.02.2016US
62/291,14504.02.2016US
62/306,91711.03.2016US
Title (EN) METHOD FOR MAKING A PARTIALLY COOKED CHEESE PRODUCT AND USES THEREOF
(FR) PROCÉDÉ DE FABRICATION D'UN PRODUIT FROMAGER PARTIELLEMENT CUIT ET UTILISATIONS CORRESPONDANTES
Abstract:
(EN) The invention relates to a method for preparing a partially cooked cheese product, as well as the partially cooked cheese product itself. The method appears applies specific times and temperatures to produce a pliable, carbohydrate free cheese product, which is tree of carbohydrates. The product can be used, for example, as a carbohydrate free all cheese bread substitute in "sandwich wraps" or other applications.
(FR) L'invention concerne un procédé de préparation d'un produit fromager partiellement cuit, ainsi que le produit fromager partiellement cuit lui-même. Le procédé applique des temps et des températures spécifiques afin de produire un produit fromager souple, exempt d'hydrates de carbone, qui est exempt d'hydrates de carbone. Le produit peut être utilisé, par exemple, comme substitut de pain entièrement à base de fromage exempt d'hydrates de carbone dans des sandwichs de type wrap ou d'autres applications.
Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JP, KE, KG, KH, KN, KP, KR, KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, KM, ML, MR, NE, SN, TD, TG)
Publication Language: English (EN)
Filing Language: English (EN)
Also published as:
CA3012126EP3426053