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EP0190521
European procedure
Extract from the Register of European Patents
EP About this file: EP0190521
| EP0190521 - Process for preparing a low sodium cheese, particularly a low sodium gruyère cheese [Right-click to bookmark this link] | Status | No opposition filed within time limit Status updated on 27.06.1989 Database last updated on 24.08.2024 | Most recent event Tooltip | 27.06.1989 | No opposition filed within time limit | published on 16.08.1989 [1989/33] | Applicant(s) | For all designated states Etablissements Paul Grillot et Brevet Frères Route de Besançon F-39800 Poligny / FR | [1988/39] |
| Former [1986/33] | For all designated states Curtat, Gilbert Edouard 17, rue Sauria F-39800 Poligny / FR | Inventor(s) | 01 /
Curtat, Gilbert Edouard 17, rue Sauria F-39800 Poligny / FR | [1988/39] |
| Former [1986/33] | 01 /
see applicant ... | Representative(s) | Bratel, Gérard, et al Cabinet Germain & Maureau 12, rue Boileau BP 6153 69466 Lyon Cedex 06 / FR | [N/P] |
| Former [1988/39] | Bratel, Gérard, et al Cabinet GERMAIN & MAUREAU B.P. 3011 F-69392 Lyon Cédex 03 / FR | ||
| Former [1986/33] | Bezault, Jean Cabinet Netter 40, rue Vignon F-75009 Paris / FR | Application number, filing date | 85402468.4 | 11.12.1985 | [1986/33] | Priority number, date | FR19840019382 | 18.12.1984 Original published format: FR 8419382 | [1986/33] | Filing language | FR | Procedural language | FR | Publication | Type: | A1 Application with search report | No.: | EP0190521 | Date: | 13.08.1986 | Language: | FR | [1986/33] | Type: | B1 Patent specification | No.: | EP0190521 | Date: | 24.08.1988 | Language: | FR | [1988/34] | Search report(s) | (Supplementary) European search report - dispatched on: | EP | 19.06.1986 | Classification | IPC: | A23C19/064 | [1986/33] | CPC: |
A23C19/064 (EP)
| Designated contracting states | BE, CH, DE, GB, LI, NL [1986/33] | Title | German: | Verfahren zur Herstellung eines natriumarmen Käses, nämlich natriumarmen Schweizerkäses | [1986/33] | English: | Process for preparing a low sodium cheese, particularly a low sodium gruyère cheese | [1986/33] | French: | Procédé de fabrication d'un fromage hyposodé, notamment fromage de gruyère hyposodé | [1986/33] | File destroyed: | 03.03.2001 | Examination procedure | 16.10.1986 | Examination requested [1986/50] | 05.08.1987 | Despatch of a communication from the examining division (Time limit: M02) | 05.10.1987 | Reply to a communication from the examining division | 06.11.1987 | Despatch of communication of intention to grant (Approval: Yes) | 24.02.1988 | Communication of intention to grant the patent | 27.04.1988 | Fee for grant paid | 27.04.1988 | Fee for publishing/printing paid | Opposition(s) | 25.05.1989 | No opposition filed within time limit [1989/33] | Fees paid | Renewal fee | 25.01.1988 | Renewal fee patent year 03 | Penalty fee | Additional fee for renewal fee | 04.01.1988 | 03 M06 Fee paid on 08.02.1988 |
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| Responsibility for the accuracy, completeness or quality of the data displayed under the link provided lies entirely with the Unified Patent Court. | Documents cited: | Search | [Y]FR2493681 ; | [A]FR2520206 ; | [A]FR2422342 ; | [A]GB2015863 | [Y] - PROCEEDINGS OF THE 6TH INTERNATIONAL CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 1983, vol. 1, pages 145-146; J. BUCKLEY et al.: "Effect of total and partial substitution of sodium on the quality of cheddar cheese" |