| Predicate |
Object |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C2210-202 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0285
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-05
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-028
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C1-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C1-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-142
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1422
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-052
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-051 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-028
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-142
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C1-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-05 |
| filingDate |
2012-02-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2015-09-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate |
2015-09-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CN-103501621-B |
| titleOfInvention |
Cheese and preparation thereof |
| abstract |
The present invention relates to the method for the production of cheese, it comprises the following steps: provide dairy milk starting material, carries out micro-filtration and pre-acidified to produce the casein concentrate of acidifying, wherein before described pre-acidified or with it, implement described micro-filtration simultaneously to dairy milk starting material; The casein concentrate of concentrated acidifying is to produce completely concentrated pre-cheese; Processing described completely concentrated pre-cheese is cheese product.The invention still further relates to cheese, the ratio of the beta lactoglobulin of described cheese and the total content of alpha lactalbumin and PROVON 190 is maximum about 1.35. |
| priorityDate |
2011-02-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |