US PATENT SUBCLASS 426 / 41
.~.~ Treatment of whey

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}
41.~.~ Treatment of whey

DEFINITION

Classification: 426/41

(under subclass 34) Processes wherein whey (i.e., the remainder of milk after the fat and casein have been removed) is subjected to a fermentation reaction.