MILK CURING PROCESSING

Brand Owner (click to sort) Address Description
SERVI DORYL SERVI DORYL Zone Industrielle Sud rue Lavoisier LANGEAIS F37130 France Milk curing and processing, namely, cheese production;The mark consists of the color blue in the wording SERVI DORYL and in the circular design element to the left of the wording. The color red appears in the triangular design element inside the circular design element.;[ Machines for the manufacture of milk products, namely, moulding and draining lines for cheeses; machines for coagulating, moulding, draining, unmoulding, aging and salting milk products, namely, cheese making machines; machines for salting fish and fish fillets ];[ Metal vats and metal moulds for milk and cheeses for use in manufacturing cheese ];The color(s) red and blue is/are claimed as a feature of the mark.;Plastic vats and plastic moulds for milk and cheeses, for use in manufacturing cheese;
SERVI DORYL ADC GROUPE 27-29 rue Raffet F-75016 PARIS France Milk curing and processing, namely, cheese production;The mark consists of the color blue in the wording SERVI DORYL and in the circular design element to the left of the wording. The color red appears in the triangular design element inside the circular design element.;[ Machines for the manufacture of milk products, namely, moulding and draining lines for cheeses; machines for coagulating, moulding, draining, unmoulding, aging and salting milk products, namely, cheese making machines; machines for salting fish and fish fillets ];[ Metal vats and metal moulds for milk and cheeses for use in manufacturing cheese ];The color(s) red and blue is/are claimed as a feature of the mark.;Plastic vats and plastic moulds for milk and cheeses, for use in manufacturing cheese;
 

Where the owner name is not linked, that owner no longer owns the brand

   
Technical Examples
  1. The present invention refers to a method of separating casein from animal milk, especially, after defatting the animal milk as the pretreatment, the processing of the defatted milk aforesaid through a ceramic filtration membrane to remove the casein in the milk. The pretreatment process of separating the casein from the milk is then complemented by other processes of purification, so as to obtain the target protein of higher purity.