http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1072194-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/A23C19-086 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0285 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y301-01003 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-028 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-086 |
| filingDate | 2000-07-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fac97024fc1b7b6245146cce6098a7f9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3b1ccfa1071517bcf1e760df10548ebb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0332c7767b81fe7bf79950faa143096a |
| publicationDate | 2001-01-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-1072194-A2 |
| titleOfInvention | Rapid method for manufacture of grated parmesan cheese |
| abstract | In accordance with the method of the present invention, dried grated Parmesanncheese particles are manufactured from milk. The fat level of the milk is standardizednto about 2.0 percent. The milk is subjected to membrane processing by ultrafiltrationnand diafiltration to provide a retentate. The retentate is then fermented with ancombination of lactic acid cultures, a flavor culture, and a lipase enzyme. Thenfermentation is carried out at a temperature between about 90 and about 120°F. Thenfermented retentate is then evaporated to a solids level desired in the finished dryngrated Parmesan cheese, which is generally in the range of from about 18 to about 24npercent moisture. A clotting agent is added to the fermented retentate immediatelynbefore the initiation of the evaporation step. Evaporation is preferably carried out in andrum drier under quiescent conditions. The Parmesan cheese is removed from thendrum drier and is transferred to a disintegrator, such as a Fitz mill, to provide a gratednParmesan cheese product. The grated Parmesan cheese may be then blended with annanticaking material and an antimycotic material prior to packaging for consumer usenwithout further aging or curing. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1668990-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2012060723-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1356737-A2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1356737-A3 |
| priorityDate | 1999-07-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 97.