http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104115941-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-02 |
| filingDate | 2013-04-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104115941-B |
| titleOfInvention | The preparation method of a kind of low fat cheese and a kind of low fat cheese |
| abstract | The invention discloses the preparation method of a kind of low fat cheese, wherein, the method includes: is added simultaneously to Chymosin in fermentation milk with glutamine transaminage contact with fermentation milk, obtains grumeleuse；Described fermentation milk is obtained by raw milk fermentation；On the basis of 100mL raw milk, the fat content in described raw milk is not higher than 0.15 weight %；On the basis of every gram of raw material protein of milk, the addition of described glutamine transaminage is 0.5 2.5U, present invention also offers low fat cheese prepared by method as above.Use technical scheme, significantly reducing the hardness of low fat cheese, improve in maturation process on the basis of Proteolytic enzyme degree, also considerably improve its yield；And the method is easy and simple to handle, the glutamine transaminage of use has the advantages that safety is high, thereby it is ensured that the quality safety of final cheese product. |
| priorityDate | 2013-04-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 44.