US PATENT SUBCLASS 426 / 36
.~.~ Preparation or treatment of cheese curd or cheese

Current as of: June, 1999
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426 /   HD   FOOD OR EDIBLE MATERIAL: PROCESSES, COMPOSITIONS, AND PRODUCTS

7  DF  FERMENTATION PROCESSES {15}
34  DF  .~ Of milk or milk product {4}
36.~.~ Preparation or treatment of cheese curd or cheese {4}
37  DF  .~.~.~> With fungi or yeast
38  DF  .~.~.~> Treatment of curd with ferment material
39  DF  .~.~.~> Including addition of acid or acidic material
40  DF  .~.~.~> Including addition to, or treatment of milk prior to fermentation

DEFINITION

Classification: 426/36

(under subclass 34) Processes involving the preparation or treatment of a cheese curd, or cheese.

(1) Note. Processes wherein curd formation occurs as an intermediate step and is subsequently destroyed, or where curd is treated so that the final product contains substantially no curd formation, are excluded herefrom and will be found under subclasses 34+ on some other basis.