| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f4c7e95240e63ba72de3f5a8e2df07f1 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-175
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-135
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-032 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-135
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-175
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-032 |
| filingDate |
2014-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6756cc65e92c4d5c50b7d35b0d594e68
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2f019b1ecdbdec89b5322c95d8ac76f4
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_285a6e168daa6554762b514c0824bfc8
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_05f9fc216f0e383ed4e780233c9d79d9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3a3db0e3e92bf37108d234254b62d619
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_992ee74f32dca85e9e1ea1aa93fd80ad
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d2150e54260ae3850cf314c3308ce5c0
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3203ae7d3e47264d6841cce8afaf23e6 |
| publicationDate |
2018-02-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
BR-102014007797-A2 |
| titleOfInvention |
PROCESS FOR PREPARING CHESES MINE FRESHED ADDED FROM Sodium-reduced PROBIOTIC BACTERIA AND ADDED ARGININE AND CHESES MINES FRESHED SODIUM AND ADDED ARGININE |
| abstract |
process for preparation of minas fresal cheese added with reduced sodium probiotic bacteria and added arginine and mined probiotic fresh mines cheese and added arginine. The present invention relates to a process for the preparation of reduced sodium probiotic fresh mines cheese in which pasteurized milk is added to probiotic bacteria of the genus lactobacillus and bifidobacterium, subjected to coagulation and subsequent removal of the whey and added to the salting step. of sodium chloride / potassium chloride and arginine mixture, formed and placed under refrigeration temperature. The present invention relates to the reduced sodium probiotic fresh cheese product added with airginine. |
| priorityDate |
2014-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |