US PATENT SUBCLASS 426 / 583
.~.~ Buttermilk, yogurt, sour cream, whey


Current as of: June, 1999
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426 /   HD   FOOD OR EDIBLE MATERIAL: PROCESSES, COMPOSITIONS, AND PRODUCTS

531  DF  PRODUCTS PER SE, OR PROCESSES OF PREPARING OR TREATING COMPOSITIONS INVOLVING CHEMICAL REACTION BY ADDITION, COMBINING DIVERSE FOOD MATERIAL, OR PERMANENT ADDITIVE {29}
580  DF  .~ Basic ingredient lacteal derived other than butter substitute in emulsion form {8}
583.~.~ Buttermilk, yogurt, sour cream, whey


DEFINITION

Classification: 426/583

(under subclass 580) Subject matter wherein the lacteal derived material is in the form of usually fluid fractions, i.e., buttermilk, yogurt, sour-cream, whey, etc.. However, they may be in a semisolid state or dry.