Patents-Review.com
ClassID:

3527 ⎘

A23C19/086 - CPC Classification

Classification description:

Cheese; Cheese preparations; Making thereof; Treating cheese curd after whey separation; Products obtained thereby Cheese powder; Dried cheese preparations

Recent Application in this class:
#1
20240251814
2024-08-01

Dry-Powdered Cheese Compositions with Naturally-Derived Color Blends, Method of Making and Cheese Product

 #2
20240122195
2024-04-18

METHODS FOR TREATING A DIVIDED CHEESE PRODUCT AND COMPOSITIONS THEREOF

 #3
20240108041
2024-04-04

BAKE-STABLE FILLING COMPOSITION

 #4
20220354144
2022-11-10

CHEESE POWDER, METHODS FOR MANUFACTURING SAID CHEESE POWDER AND A CHEESE-BASED FOOD PRODUCT MADE FROM THE LATTER

 #5
20220071223
2022-03-10

Puffed Cheese Product and Method

 #6
20210337820
2021-11-04

DRY BLEND FOR MAKING ANALOGUE CHEESE

 #7
20210337819
2021-11-04

Methods for treating a divided cheese product and compositions thereof

 #8
20210084923
2021-03-25

Methods for treating a food product and compositions thereof

 #9
20200404937
2020-12-31

Cheese toppings for baked snacks suitable for prebake application

 #10
20200100517
2020-04-02

Dry blend for making analogue cheese

 #11
20190159477
2019-05-30

DRY EXPANDED FOOD PRODUCT MADE FROM PROTEIN, AND METHOD FOR THE PRODUCTION THEREOF

 #12
20190021358
2019-01-24

CHEESE PRODUCTS WITH ADDED MODIFIED PYRODEXTRINS

 #13
20180153186
2018-06-07

Powdered Cheese Method and Product

 #14
20180098551
2018-04-12

Dry-powdered cheese compositions with naturally-derived color blends, method of making and cheese product

 #15
20170020155
2017-01-26

Method to produce cheese chips and raised cheese chips

 #16
20150173384
2015-06-25

Snack-type dry cheese or dairy foodstuff and its process of manufacture

 #17
20150128442
2015-05-14

Microwave vacuum-drying of organic materials

 #18
20150024091
2015-01-22

Cheese with improved organoleptic and melting properties

 #19
20140370107
2014-12-18

Multilayer microencapsulated probiotic bacteria

 #20
20130243926
2013-09-19

Dry blend for making analogue cheese

 #21
20130236621
2013-09-12

Composition and method to suppress whey flavor

 #22
20120121792
2012-05-17

Ready to Cook Instant Cooking Indian Curry Masala Preparation

 #23
20120121778
2012-05-17

Process for the Preparation of a Ready to Cook Lentil/Cereal/Vegetable Preparation

 #24
20110244105
2011-10-06

Method for preparing cheese with improved organoleptic and melting properties

 #25
20100159094
2010-06-24

Process for the Preparation of Ready to Cook Food Products

 #26
20100104726
2010-04-29

SHELF STABLE BUBBLED CHEESE PRODUCT AND PROCESS FOR MAKING SAME

 #27
20100092647
2010-04-15

Liquefaction of cheese

 #28
20100075909
2010-03-25

Peptide

 #29
20100068350
2010-03-18

Pullulan Films and Their Use in Edible Packaging

 #30
20090191324
2009-07-30

FOOD SEASONING

 #31
20080299279
2008-12-04

Calcium fortification of food powders

 #32
20080260905
2008-10-23

Dairy Product and Process

 #33
20080152761
2008-06-26

Packaging of Food Products with Pullulan Films

 #34
20070292481
2007-12-20

Packaging of Food Products with Pullulan Films

 #35
20070281063
2007-12-06

Instant sauces for food use

 #36
20060110518
2006-05-25

Unique method of baking Parmesan cheese and creating a variety of resulting products

 #37
20060040027
2006-02-23

Process for manufacture of grated cheese and uses thereof

 #38
20050255211
2005-11-17

Soy flour in a sauce for starched based products

 #39
20050129826
2005-06-16

Method for the treatment of shredded cheese with a polyene antifungal compound

 #40
20050031758
2005-02-10

Dried cheese snack and methods of making the same

 #41
16577530
2020-04-21

Methods for treating a divided cheese product and compositions thereof

 #42
16127470
2019-12-31

Fabrication of probiotics nanowhiskers using cheese