IP Verse

Method For Preparing A Concentrated Fermented Dairy Base - EP2938199

The patent EP2938199 was granted to CSK Food Enrichment on Nov 2, 2022. The application was originally filed on Dec 24, 2013 under application number EP13818522A. The patent is currently recorded with a legal status of "Patent Maintained As Amended".

EP2938199

CSK FOOD ENRICHMENT
Application Number
EP13818522A
Filing Date
Dec 24, 2013
Status
Patent Maintained As Amended
Sep 30, 2022
Grant Date
Nov 2, 2022
External Links
Slate, Register, Google Patents

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CHR HANSENApr 3, 2020WITHDRAWN

Patent Citations (9) New

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

Citation PhasePublication NumberPublication Link
INTERNATIONAL-SEARCH-REPORTUS2009304864
INTERNATIONAL-SEARCH-REPORTUS5656268
INTERNATIONAL-SEARCH-REPORTUS6156353
INTERNATIONAL-SEARCH-REPORTWO03071883
OPPOSITIONAR046214
OPPOSITIONUS6156353
OPPOSITIONUS6689402
OPPOSITIONWO2012076665
OPPOSITIONWO9203059

Non-Patent Literature (NPL) Citations (8) 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
OPPOSITION- Anonymous, "FD-DVS CO-03", CHR HANSEN - Product Information, (200310), pages 1 - 3, XP055722587-
OPPOSITION- Anonymous, "FD-DVS LH-B02", CHR HANSEN - Product Information, (20111100), pages 1 - 4, URL: https://hjemmeriet.com/da/ChrHansen/Products/LH-B02/PI_EU_LH-B02_100116_EN.pdf, XP055722580-
OPPOSITION- Anonymous, "F-DVS Grana-series", CHR HANSEN - Product Information, (20031000), pages 1 - 3, XP055722583-
OPPOSITION- CHR. HANSEN A/S, "F-DVS Grana-102", Composition of Dairy Cultures, (20090402), XP055722600-
OPPOSITION- CHR. HANSEN A/S, "Product Range: Dairy Cultures and Enzymes", CHR HANSEN - Brochure, (20070000), pages 1 - 28, URL: https://de.scribd.com/document/349736846/Dairy-Range-Brochure-en-2007, XP055722590-
OPPOSITION- ISO, "Fermented milk products — Bacterial starter cultures — Standard of identity", ISO 27205:2010 IDF 149, (20100215), XP055722602-
OPPOSITION- CHARLET et al., "Multiple interactions between Streptococcus thermophilus, Lactobacillus helveticus and Lactobacillus delbrueckii strongly affect their growth kinetics during the making of hard cooked cheeses", Int J Food Microbiol., (20090430), vol. 131, no. 1, pages 10 - 19, XP026052660
OPPOSITION- "8 - Preservation and production of starter cultures", A.Y. Tamime and R.K. Robinson, Tamime and Robinson's Yoghurt: Science and Technology, Woodhead, (20070000), pages 608 - 645, ISBN 978-1-84569-213-1, XP055722578

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