| # | Country | Total Patents | |
|---|---|---|---|
| #1 | Australia | 3 | |
| #2 | Canada | 2 | |
| #3 | EPO (European Patent Office) | 2 | |
| #4 | New Zealand | 2 | |
| #5 | United States | 2 | |
| #6 | WIPO (World Intellectual Property Organization) | 2 | |
| #7 | Argentina | 1 | |
| #8 | Brazil | 1 | |
| #9 | Chile | 1 | |
| #10 | China | 1 | |
| #11 | EAPO (Eurasian Patent Organization) | 1 | |
| #12 | Croatia | 1 | |
| #13 | Mexico | 1 | |
| #14 | Norway | 1 | |
| #15 | Peru | 1 | |
| #16 | Poland | 1 | |
| #17 | Serbia | 1 |
| # | Industry | |
|---|---|---|
| #1 | Foods and drinks |
| # | Technology | |
|---|---|---|
| #1 | Dairy products |
| # | Name | Total Patents |
|---|---|---|
| #1 | Andersen Kim Toft | 21 |
| #2 | Toft Andersen Kim | 1 |
| #3 | Andersen Kim Tuft | 1 |
| #4 | Kim Toft Andersen | 1 |
| Publication | Filing date | Title |
|---|---|---|
| EP1894470A1 | Use of high lactose, high pH whey in the preparation of milk products | |
| US7041323B2 | Method for providing a cheese by adding a lactic acid bacterial starter culture to the cheese curd | |
| PL359418A1 | Method for providing a cheese by adding a lactic acid bacterial starter culture to the cheese curd | |
| NZ522678A | Method for cheese production in which a lactic acid bacterial starter culture is added to the cheese curd after its preparing |