IP Verse

Milk Product And Preparation Method - EP2632277

The patent EP2632277 was granted to Valio on Mar 21, 2018. The application was originally filed on Oct 26, 2011 under application number EP11785712A. The patent is currently recorded with a legal status of "Opposition Rejected".

EP2632277

VALIO
Application Number
EP11785712A
Filing Date
Oct 26, 2011
Status
Opposition Rejected
Jul 6, 2020
Grant Date
Mar 21, 2018
External Links
Slate, Register, Google Patents

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ARLA FOODS AMBADec 21, 2018PLOUGMANN VINGTOFT -

Patent Citations (27) New

Patent citations refer to prior patents cited during different phases such as opposition or international search.

Citation PhasePublication NumberPublication Link
DESCRIPTIONEP0226035
DESCRIPTIONJP2002000291
DESCRIPTIONUS2002192333
DESCRIPTIONUS2005244542
EXAMINATIONUS2005170044
EXAMINATIONUS2010055286
INTERNATIONAL-SEARCH-REPORTCN101185475
INTERNATIONAL-SEARCH-REPORTJP2002000291
INTERNATIONAL-SEARCH-REPORTRU2193327
INTERNATIONAL-SEARCH-REPORTUS2005214409
INTERNATIONAL-SEARCH-REPORTUS2009123602
OPPOSITIONCN101185475
OPPOSITIONJP2002000291
OPPOSITIONRU2193327
OPPOSITIONUS2002192333
OPPOSITIONUS2005214409
OPPOSITIONUS2009123602
OPPOSITIONUS6787168
OPPOSITIONWO2009043356
OTHERCN101185475
OTHERJP2002000291
OTHERRU2193327
OTHERUS2002192333
OTHERUS2005214409
OTHERUS2009123602
OTHERUS6787168
OTHERWO2009043356

Non-Patent Literature (NPL) Citations (22) New

NPL citations refer to non-patent references such as research papers, articles, or other publications cited during examination or opposition phases.

Citation PhaseReference TextLink
EXAMINATION- CAROLINA MORONI SILVA ET AL, "Comparing the hydrolysis degree of industrialization byproducts of Withemouth croaker (Micropogonias furnieri) using microbial enzymes", INTERNATIONAL FOOD RESEARCH JOURNAL, (20140101), vol. 21, no. 5, pages 1757 - 1761, XP055204146-
EXAMINATION- RUTHERFURD SHANE M, "Methodology for determining degree of hydrolysis of proteins in Hydrolysates: a review", JOURNAL OF AOAC INTERNATIONAL, AOAC INTERNATIONAL, ARLINGTON, VA, US, (20100901), vol. 93, no. 5, ISSN 1060-3271, pages 1515 - 1522, XP009169709-
EXAMINATION- MATSUBARA HIROSHI ET AL, "CRYSTALLINE BACTERIAL PROTEINASE: II. GENERAL PROPERTIES OF CRYSTALLINE PROTEINASE OF BACILLUS SUBTILIS N'", J BIOCHEM,, (19580101), vol. 45, no. 4, pages 251 - 258, XP009194900
OPPOSITION- ALICIA NOELLE JONES, "Density of milk", The Physics factbook, pages 1 - 2, URL: https://hypetextbook.com/facts/2002/ AliciaNoelleJones.shtm l, XP055548854-
OPPOSITION- Carolina Moroni Silva; Et Al, "Comparing the hydrolysis degree of industrialization by products of Withemouth croaker (Micropogonias furnieri) using microbial enzymes", International Food Research Journal, (20140000), vol. 21, no. 5, pages 1757 - 1761, XP055204146-
OPPOSITION- "Chapter 3 lactose content of milk and milk products", The American Journal of Clinical Nutrition, (19880000), vol. 48, pages 1099 - 1104, XP055548822-
OPPOSITION- "Composition of some milk products", Walstra Pieter, Et Al., Dairy Chemistry and Physics, (19840000), page 416, XP055548835-
OPPOSITION- HAGIHARA B. et al., "Crystalline Bacterial Proteinase", The Journal of Biochemistry, (19580000), vol. 45, no. 3, pages 185 - 195, XP055548870-
OPPOSITION- HANS SEJR, "Enzymes and food proteins", Food Technology, pages 245 - 250, XP003033552-
OPPOSITION- "Letmælk, konventionel (ikke økologisk", DTU Fodevareinstituttet, pages 1 - 4-
OPPOSITION- "Lowry protein assay", Wikipedia, URL: https://en.wikipedia.org/wiki/Lowry, XP055548875-
OPPOSITION- "Methodology for determining degree of hydrolysis of proteins in Hydrolysates: a review", Journal of AOAC International, Arlington, VA, US, (20100901), vol. 93, no. 5, pages 1515 - 1522, XP009169709-
OPPOSITION- Nutrient Content of Milk Varieties, pages 1 - 12, URL: https://www.milkfacts.info/Nutrition%20Facts/Nutrient%20Content.htm-
OPPOSITION- "Nutritive value of milks", Dairy Chemistry and Physics, (19840000), page 457, XP055548832-
OPPOSITION- Whey Protein Products, (20070000), URL: http://daviscofoods.com/HW P, XP002511773-
OPPOSITION- MATSUBARA H. et al., "Crystalline Bacterial Proteinase", The Journal of Biochemistry, (19580000), vol. 45, no. 4, pages 251 - 258, XP009194900
OPPOSITION- Nielson P. M., Et Al, "Improved method for determining food protein degree of hydrolysis", Food Chemistry and Toxilogy, (20010000), vol. 66, no. 5, pages 542 - 646, XP055548842
OTHER- CAROLINA MORONI SILVA, ET AL., "COMPARING THE HYDROLYSIS DEGREE OF INDUSTRIALIZATION BYPRODUCTS OF WITHEMOUTH CROAKER (MICROPOGONIAS FURNIERI) USING MICROBIAL ENZYMES", INTERNATIONAL FOOD RESEARCH JOURNAL, (2014), vol. 21, no. 5, pages 1757 - 1761, XP055204146-
OTHER- "CHAPTER 3 LACTOSE CONTENT OF MILK AND MILK PRODUCTS", AM J CLIN NUTR, (1988), vol. 48, pages 1099 - 1104, XP055204149-
OTHER- DR HANS SEJR OLSEN, "ENZYMES AND FOOD PROTEINS", DR HANS SEJR OLSEN, ALAN TURNER, FOOD TECHNOLOGY INTERNATIONAL EUROPE 1988, STERLING PUBLICATIONS LTD., (1988), page 3, 245, 247, 249, 250, ISSN 0950-4435, XP003033552-
OTHER- PIETER WALSTRA AND ROBERT JENNESS, DAIRY CHEMISTRY AND PHYSICS, JOHN WILEY & SONS, (1984), page 416, 457, ISBN 0-471-09779-9, XP003033551-
OTHER- P M NIELSEN, PETERSEN D AND DAMBMANN C, "IMPROVED METHOD FOR DETERMINING FOOD PROTEIN DEGREE OF HYDROLYSIS", JOURNAL OF FOOD SCIENCE, (2001), vol. 66, no. 5, pages 642 - 646, XP055204159

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