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Dairy Product And Processes - EP3393264

The patent EP3393264 was granted to Fonterra Operative Group on Dec 1, 2021. The application was originally filed on Dec 23, 2016 under application number EP16879453A. The patent is currently recorded with a legal status of "Granted And Under Opposition".

EP3393264

FONTERRA OPERATIVE GROUP
Application Number
EP16879453A
Filing Date
Dec 23, 2016
Status
Granted And Under Opposition
Oct 29, 2021
Grant Date
Dec 1, 2021
External Links
Slate, Register, Google Patents

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ARLA FOODS AMBASep 1, 2022POTTER CLARKSONADMISSIBLE

Patent Citations (10) New

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

Citation PhasePublication Number
DESCRIPTIONAU8809482
DESCRIPTIONNZ517293
INTERNATIONAL-SEARCH-REPORTUS2003054068
INTERNATIONAL-SEARCH-REPORTWO2007027926
INTERNATIONAL-SEARCH-REPORTWO2008131016
INTERNATIONAL-SEARCH-REPORTWO9921430
OPPOSITIONWO03069982
OPPOSITIONWO2017111621
SEARCHAU8809482
SEARCHNZ517293

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 Text
EXAMINATION- Anonymous, "CODEX STANDARD FOR MOZZARELLA", CODEX STANDARD 262-2006, (20060101), pages 1 - 6, XP055720935
EXAMINATION- Anonymus, "Information of the food composition of "Mozzarella cheese, cow''", (20080101), pages 1 - 3, URL: http://www.bda-ieo.it/wordpress/en/?page id=23, (20200921), XP055732607
EXAMINATION- Timothy P. Guinee ET AL, "Effect of ripening temperature on low moisture Mozzarella cheese: 2. Texture and functionality", Lait, doi:10.1051/lait:2001146, (20010701), pages 475 - 485, URL: https://hal.archives-ouvertes.fr/hal-00895350/document, (20200807), XP055720931
OPPOSITION- Anonymous, "1718 MOZZARELLA CHEESE, COW", BDA, (20080101), pages 1 - 3, URL: http://www.bda-ieo.it/wordpress/en/?page_id=23, XP055720921
OPPOSITION- Hamzah M Abu-Tarboush, "Prediction of Mozzarella Cheese Yield from Milk Composition", Thesis Utah State University, (19820101), pages 1 - 48, URL: https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6341&context=etd, XP055720925
OPPOSITION- PAULSON et al., "Influence of Sodium Chloride in Appeance, Functionality, and Protein Arrangements in Nonfat Mozzarella Cheese", J. Dairy Sci., (19980000), vol. 81, pages 2053 - 2064, XP027045870
OPPOSITION- Timothy P. Guinee, Feeney Esther P., Fox Patrick F., "Effect of ripening temperature on low moisture Mozzarella cheese: 2. Texture and functionality", Lait, doi:10.1051/lait:2001146, (20010701), pages 475 - 485, URL: https://hal.archives-ouvertes.fr/hal-00895350/document, XP055720931
OPPOSITION- METZGER et al., "Effect of Milk Preacidification on Low Fat Mozzarella Cheese: II. Chemical and Functional Properties During Storage", J. Dairy Sci., (20010000), vol. 84, doi:10.3168/jds.S0022-0302(01)70165-8, pages 1348 - 1356, XP001043658

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Dossier Documents

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