http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DE-10224251-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9ed2ca82df2a353ae694d0248a5258eb |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0684 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0976 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-097 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-068 |
| filingDate | 2002-05-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_087cffd0ee50812fc8762b12bb9056ab |
| publicationDate | 2003-03-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | DE-10224251-A1 |
| titleOfInvention | Process for making mozzarella cream cheese and curd therefor |
| abstract | The invention relates to a method for producing mozzarella cream cheese, in which a cheese curd is obtained from cow's milk or water buffalo milk by fermentation and ingestion in a first process step, the cheese curd is shock-frozen in a second process step, the cheesing process being interrupted and a transportable intermediate product being obtained is, and in a third process step at the desired time at a desired location the cheesing process is continued and the intermediate product is immediately converted into the state of mozzarella cream cheese by thawing and melting in hot water, kneading, drawing and shaping. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/IT-201600109797-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/IT-UB20159432-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2017109745-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2015150549-A1 |
| priorityDate | 2001-08-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 33.