http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0592304-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8346df0aa59e530803409c29b3680682 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2400-173 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0321 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-163 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-032 |
| filingDate | 1993-10-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1997-04-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_700acac24dd8af069c11b7907e1c6865 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bd0dc5a13a263caff0d70c7c1e4705d8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9e853afef1981e3785924d2471fe549d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1245b07ccfde82028376ba596f626b1c |
| publicationDate | 1997-04-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-0592304-B1 |
| titleOfInvention | Process for preparing cheese and cheese obtained therefrom |
| abstract | The subject of the invention is a process for preparing a cheese of small size with a pressed cheese body having, in the cheese body, openings obtained by propionic fermentation, in which a milk standardised in fat is pasteurised, it is innoculated with lactic ferments and at least one strain of propionic bacteria, rennet is added to it to obtain a curd and lactoserum (whey), the curd obtained is cut and stirred, the lactoserum is drawn off, the curd is moulded and pressed into moulds, and the cheese is taken out of the moulds, salted and ripened, characterised in that, before ripening, the said cheese is surrounded with a film which is essentially permeable to the gases and the ripening is carried out successively in a cold cellar at a temperature of 8 to 14 DEG C and then in a warm cellar at a temperature of 18 to 23 DEG C. Advantageously, before adding rennet, an amount of lactobacilli of the species Lactobacillus reuteri, especially a strain of Lactobacillus reuteri deposited in the Collection Nationale de Culture de Microorganisme on 24 September 1992 under number I.1269, which amount is effective for obtaining fermentation, is added to the manufacturing milk. |
| priorityDate | 1992-10-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.