http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-1183714-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_eb8e41034ba93cfb2e75bc24df530fc9 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-072 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0323 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-072 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-032 |
| filingDate | 1981-12-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1985-03-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_543c4bae05669f8ecc6397e44709c58c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a993aa08b9bc81e3cecf7c858a207998 |
| publicationDate | 1985-03-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CA-1183714-A |
| titleOfInvention | Process for the manufacture of cheddar |
| abstract | ABSTRACT OF THE DISCLOSURE In a traditional process of making Cheddar and similar varieties of cheeses comprising adding a starter to milk, cutting the curd, stirring the curd and whey, cooking the curd and they, draining off some of the whey and effecting a second cook-ing, draining off the residual whey, cutting into pieces, salting, stirring and forming into blocks; an improvement is disclosed wherein the time for which the curd-whey mixture is maintained at a constant temperature following the first cooking is extended from 10 to 25 minutes and the time for which the curd-whey mixture is maintained at a constant temp-erature following the second cooking is extended from 10-20 minutes to 25 minutes. The process enables one to obtain the optimal level of lactose, lactic acid, calcium, phosphorus and pH in the curd at the critical point (separation) and the desired pH and buffering capacity in the finished cheese. |
| priorityDate | 1981-02-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 47.