Patents by Inventor Marie-Claude Bezenger

Marie-Claude Bezenger has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Method for making cheese
    Patent number: 10822665
    Abstract: The present invention relates to a method for making cheese of the continental type or the cheddar type, especially reduced-fat or low-fat cheese.
    Type: Grant
    Filed: April 17, 2008
    Date of Patent: November 3, 2020
    Assignee: CHR. HANSEN A/S
    Inventors: Marie-Claude Bezenger, Ilka Eppert, Niels Kristian Soerensen, Erik Hoeier, Anne-Gaelle Le Tual, Mikkel Laust Broe, Fergal P. Rattray
  • Process for manufacturing of a fermented dairy product
    Patent number: 9648891
    Abstract: The present invention relates to a process for manufacturing fermented dairy products, in particular stirred milk products. The invention concerns a process for the manufacture of a fermented dairy product without any cooling step for stopping fermentation due to the use of a weakly post-acidifying lactic bacterium culture as a starter.
    Type: Grant
    Filed: June 3, 2010
    Date of Patent: May 16, 2017
    Assignees: YOPLAIT FRANCE, CHR. HANSEN A/S
    Inventors: Florence Robichon, Bruno Lecanu, Marie-Claude Bezenger, Laurence Peyraud, Hassina Ait Abderrahim, Jean-Marie Odinot
  • Growth of bifidobacteria in fermented milk products
    Patent number: 8449932
    Abstract: A method for the preparation of a fermented milk product comprising Bifidobacteria and Streptococcus thermophilus bacteria, wherein the Streptococcus thermophilus bacteria improve the growth of the Bifidobacteria during the fermentation.
    Type: Grant
    Filed: June 6, 2008
    Date of Patent: May 28, 2013
    Assignee: Chr. Hansen A/S
    Inventors: Marie-Claude Bezenger, Jean-Marie Odinot, Cécile Seimandi
  • PROCESS FOR MANUFACTURING OF A FERMENTED DAIRY PRODUCT
    Publication number: 20120156327
    Abstract: The present invention relates to a process for manufacturing fermented dairy products, in particular stirred milk products. The invention concerns a process for the manufacture of a fermented dairy product without any cooling step for stopping fermentation due to the use of a weakly post-acidifying lactic bacterium culture as a starter.
    Type: Application
    Filed: June 3, 2010
    Publication date: June 21, 2012
    Applicants: CHR. HANSEN A/S, YOPLAIT FRANCE
    Inventors: Florence Robichon, Bruno Lecanu, Marie-Claude Bezenger, Laurence Peyraud, Hassina Ait Abderrahim, Jean-Marie Odinot
  • GROWTH OF BIFIDOBACTERIA IN FERMENTED MILK PRODUCTS
    Publication number: 20100189841
    Abstract: A method for the preparation of a fermented milk product comprising Bifidobacteria and Streptococcus thermophilus bacteria, wherein the Streptococcus thermophilus bacteria improve the growth of the Bifidobacteria during the fermentation.
    Type: Application
    Filed: June 6, 2008
    Publication date: July 29, 2010
    Inventors: Marie-Claude Bezenger, Jean-Marie Odinot, Cécile Seimandi
  • METHOD FOR MAKING CHEESE
    Publication number: 20100178387
    Abstract: The present invention relates to a method for making cheese of the continental type or the cheddar type, especially reduced-fat or low-fat cheese.
    Type: Application
    Filed: April 17, 2008
    Publication date: July 15, 2010
    Applicant: CHR. HANSEN A/S
    Inventors: Marie-Claude Bezenger, Ilka Eppert, Niels Kristian Soerensen, Erik Hoeier, Anne-Gaelle Le Tual, Mikkel Laust Broe