http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102325460-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fa5f4f6db9955c480e7e9252cd7f4f47 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-082 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-082 |
| filingDate | 2010-02-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-04-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_302f77556501119cbfc9a137dde26979 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5148cc99d9d864380a799e0dbd43c44a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1aeb3ce60283af204b295755f62d89a5 |
| publicationDate | 2014-04-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102325460-B |
| titleOfInvention | Low fat processed cheese and manufacturing method therefor |
| abstract | A low fat processed cheese rich with cheese-like body and flavor and which melts well in the mouth is obtained using a manufacturing method for low fat processed cheese with a fat content of 22 wt% or less and a fat/protein ratio of 1.0 or less. The method is characterized in that a starting material cheese with a weight ratio of water-soluble nitrogen and total nitrogen (water-soluble N/total N) that is 24.0% or more is used in the total quantity of a cheese mixture used as the starting material (the starting material cheese mixture), a molten salt is added, and the method comprises a heat-melting process. |
| priorityDate | 2009-02-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 53.