US PATENT SUBCLASS 426 / 40
.~.~.~ Including addition to, or treatment of milk prior to fermentation

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}
40.~.~.~ Including addition to, or treatment of milk prior to fermentation

DEFINITION

Classification: 426/40

(under subclass 36) Processes which involve a physical treatment of the starting milk or the addition of a material to the milk prior to the onset of fermentation.

(1) Note. Milk for purposes of this subclass includes whole milk, skim milk and buttermilk.