| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bdae4e4d024ad1d984e0bf0a7a313680 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1427
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-054
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-072
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0921
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-064
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-053 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-09
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-068
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-304
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-05 |
| filingDate |
2010-09-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2015-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_746800501b0e0ad37a6953eb2ab5bd8d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_69d2e5947490bf5002f85dc632289590 |
| publicationDate |
2015-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
AU-2010302546-B2 |
| titleOfInvention |
Cheese and method for its manufacturing |
| abstract |
A method for manufacturing a ripened cheese and cheese-like product having a sodium content of at most 0.3% (w/w) and/or fat content of at most 30% (w/w), the method improving organoleptic properties by using a milk- and/or whey-based mineral product and/or a biologically active peptide. |
| priorityDate |
2009-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |