US PATENT SUBCLASS 426 / 38
.~.~.~ Treatment of curd with ferment material

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  DF  .~.~ Preparation or treatment of cheese curd or cheese {4}
38.~.~.~ Treatment of curd with ferment material

DEFINITION

Classification: 426/38

(under subclass 36) Processes which involve the fermentation of a formed cheese or cheese curd by an added active bio-chemical agent.

(1) Note. Processes which involve curing or aging of a cheese or cheese by ferments which are in the cheese or curd or which have been added prior to cheese curdling are not proper herein and will be found under subclasses 36+ on some other basis.