Pressure treating food to reduce spoilage
US7854950B2 · kind B2 · utility
6Cited by
3References
37Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Oct 8, 2003 |
| Grant date | Dec 21, 2010 |
| Priority date | — |
| Expiry date | May 8, 2027 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C2210/15
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention broadly describes a method of pressure treating foods containing cultures, wherein the pressure treatments are performed under such conditions such that cultures survive while the growth of spoilage microflora is reduced, delayed, prevented or eliminated. Foods treated according to the invention include cultural dairy foods (such as yoghurts), fruit and vegetable juices and other dairy foods (such as cheese).
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.