| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f85b929be91a05f4459f6bdaadeec2f5 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C2210-202 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-076
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-052
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0455
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1422 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-076 |
| filingDate |
2007-07-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2013-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c4914ea72c6078413748eca0e98a7e98
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_43a8c27a65a1d97bb474668fbf5e5794
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_59f079111f58bf7f2dcbdb83a0a12451
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2eca7c4f579c90b2c433b145a0a34a4c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d43158e41c0c5d182410affc9c2b781c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_75051b8c6f25e5394679d5d20674cead
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9ed7198160c155c7d4c44c7a76e0af9e |
| publicationDate |
2013-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CN-101489401-B |
| titleOfInvention |
Fresh cheese and process for producing the same |
| abstract |
The invention provides a fresh cheese, which is highly prevented from degradation in the taste and deterioration in the texture and has excellent keeping qualities, and a process for producing the same. A fresh cheese which contains 15 mg or less of whey protein per g of solid matters and from 25 to 500 mg of acetic acid per 100 g of cheese. This fresh cheese is produced by concentrating defattedmilk with the use of a microfiltration membrane, adjusting the microfiltered and concentrated milk thus obtained to pH4.8 to 5.8 by adding acetic acid and then heating and kneading the mixture. |
| priorityDate |
2006-07-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |