http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-2650328-C
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8346df0aa59e530803409c29b3680682 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C2250-052 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-062 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-082 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-082 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-00 |
| filingDate | 2007-04-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-12-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bd0dc5a13a263caff0d70c7c1e4705d8 |
| publicationDate | 2014-12-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CA-2650328-C |
| titleOfInvention | Method for flavouring cheese products |
| abstract | The present invention relates to a process for the aromatization of a cheese product by treating at least one starting cheese base, comprising a step of thermal and mechanical processing of the kneading type of the starting cheese base, after fractionation thereof. , at a temperature T1 of at most 80 ° C, to obtain a limited destructuring of the protein network of the starting cheese base, characterized in that at least one aroma agent selected from the group consisting of aroma ferments having an increased enzymatic activity and embrittlement of their cell wall, lysates of aroma ferments, and amine group accepting compounds, is added to the starting cheese base and / or in the above step. |
| priorityDate | 2006-04-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 113.