http://rdf.ncbi.nlm.nih.gov/pubchem/patent/BR-102019010658-A2

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assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9e21d9f27207904d54852ca4082604ae
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filingDate 2019-05-24-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8174d87612b47cfb402e4d216c103fac
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_94103d574942e1067a0b9b8cc628b9b4
publicationDate 2020-12-01-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber BR-102019010658-A2
titleOfInvention BUBBLE MILK PLATE CHEESE MATURED WITH BROMELINE ENZYME AND ITS PREPARATION PROCESS
abstract buffalo milk plate cheese matured with bromelain enzyme and its process of preparation the present invention is the preparation of a buffalo milk plate cheese, matured with the bromelain enzyme extracted from pineapple. Cheese maturation is the phase in which the physical, biochemical and microbiological transformations that take place inside the pasta, under the action of lipolytic and proteolytic enzymes, are a very complex phenomenon that varies from cheese to cheese. the use of proteolytic enzymes can lead to improvements in the physical-chemical and sensory characteristics of the cheese type plate. in addition to reducing its maturation period, it causes them to be marketed, with the expected characteristics, in a shorter interval of time, causing a decrease in the costs involved in the process.
priorityDate 2019-05-24-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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Total number of triples: 22.