http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0951833-A2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b6f57a8e7d7e2006cf1672554139cb82 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-082 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-043 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-086 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-082 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-086 |
| filingDate | 1999-04-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d5e47b4518ede078502094f36d62262a |
| publicationDate | 1999-10-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-0951833-A2 |
| titleOfInvention | Highly flavored cheese product and method for producing |
| abstract | The present invention is directed to a process fornproducing a highly flavored cheese product in a shortnperiod of time. In the method, a mixture of cream, wholenmilk and non-fat dry milk is provided. The mixture has ansolids content of from 45% to 55%. The mixture isnpasteurized or heat treated and the temperature of thenmixture is adjusted to between 85° F. (29.4° C) and 95° F.n(35.0° C). A lactic acid producing culture, at least onenenzyme and rennet is added to the mixture. The mixture isnthen fermented at a temperature of from 85° F. (29.4° C) ton95° F. for a period of time sufficient to provide a highlynflavored cheese coagulum. The cheese coagulum is thennheated to a temperature of from 160° F. (71.1° C) to 175° F.n(79.4° C) to inactivate the culture and enzymes and tonprovide a highly flavored cheese product. The cheesenproduct is cut with agitation. Thereafter, the cheesenproduct is cooled to a temperature of from 40° F. (4.4° C)nto 50° F. (10.0° C). The highly flavored cheese productnhas a very fine curd and can be utilized immediately innthe manufacture of process cheese. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11510416-B1 |
| priorityDate | 1998-04-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 91.