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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C20-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C20-00
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filingDate 2002-06-25-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2007-11-20-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_329007fd2f179e957a77c1f41ffb658b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_53f8c25353735c428a022686a015f463
publicationDate 2007-11-20-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CA-2450445-C
titleOfInvention Imitation cheese compositions and method of producing such compositions
abstract An imitation cheese composition containing moisture, preferably in an amount that is as least 60 % by weight, a hydrocolloid, a cheese-derived component in an amount less than about 15 % by weight of the composition, cheese flavorin g that is natural or artificial and an acidulents in an amount that causes a p H of the composition to be not greater than 4.6. The composition is sufficient ly firm such that it can be at least one of sliced, cut, shredded or grated. Preferably, no more than 1 % protein is present, and/or the acidulent is in a total titrateable amount of less than 1.5 % by weight of the composition, resulting in an imitation cheese having a flavor, texture and consistency th at was only previously attainable in a pasturized process cheese product.</SDOA B>
priorityDate 2001-06-25-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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