MILK + - Trademark Details
Status: 602 - Abandoned-Failure To Respond Or Late Response
Serial Number
76678423
Word Mark
MILK +
Status
602 - Abandoned-Failure To Respond Or Late Response
Status Date
2009-06-16
Filing Date
2007-06-19
Mark Drawing
4000 - Standard character mark
Typeset
Attorney Name
Law Office Assigned Location Code
L40
Employee Name
BLAIR, JASON PAUL
Statements
Disclaimer with Predetermined Text
"MILK"
Goods and Services
Milk beverages, namely, milk, flavored milk drinks and vitamin enriched milk
Pseudo Mark
MILK PLUS
Classification Information
International Class
29 - Meat, fish, poultry and game; meat extracts; preserved, dried and cooked fruits and vegetables; jellies, jams, fruit sauces; eggs, milk and milk products; edible oils and fats. - Meat, fish, poultry and game; meat extracts; preserved, dried and cooked fruits and vegetables; jellies, jams, fruit sauces; eggs, milk and milk products; edible oils and fats.
US Class Codes
046
Class Status Code
6 - Active
Class Status Date
2007-06-26
Primary Code
029
Correspondences
Name
CAROL WITSCHEL
Address
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Prior Registrations
| Relationship Type | Reel Number |
| Prior Registration | 3071600 |
Trademark Events
| Event Date | Event Description |
| 2007-06-26 | NEW APPLICATION ENTERED IN TRAM |
| 2007-06-30 | APPLICATION FILING RECEIPT MAILED |
| 2007-09-22 | ASSIGNED TO EXAMINER |
| 2007-09-26 | EXAMINERS AMENDMENT -WRITTEN |
| 2007-09-26 | EXAMINER'S AMENDMENT ENTERED |
| 2007-09-26 | SUSPENSION LETTER WRITTEN |
| 2007-09-27 | LETTER OF SUSPENSION MAILED |
| 2008-04-01 | ASSIGNED TO LIE |
| 2008-04-01 | LIE CHECKED SUSP - TO ATTY FOR ACTION |
| 2008-04-30 | NON-FINAL ACTION WRITTEN |
| 2008-04-30 | NON-FINAL ACTION MAILED |
| 2008-10-31 | PAPER RECEIVED |
| 2008-11-04 | CORRESPONDENCE RECEIVED IN LAW OFFICE |
| 2008-11-04 | AMENDMENT FROM APPLICANT ENTERED |
| 2008-11-22 | FINAL REFUSAL WRITTEN |
| 2008-11-24 | FINAL REFUSAL MAILED |
| 2009-06-16 | ABANDONMENT - FAILURE TO RESPOND OR LATE RESPONSE |
| 2009-06-16 | ABANDONMENT NOTICE MAILED - FAILURE TO RESPOND |
