http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1174039-A2

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filingDate 2001-07-17-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_89cf55fc9fb93da2101e7e31d28554a0
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publicationDate 2002-01-23-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber EP-1174039-A2
titleOfInvention Improved shredded cheese
abstract A method of making flavorful, organolepticallynpleasing, non-agglomerating, shredded natural cheesencontaining one or more nutritional supplements is provided.nThe method includes the steps of: (1) shredding a naturalncheese to form pieces; (2) adding a nutritional supplementncomprising calcium sulfate dihydrate to the shredded cheesento form a mixture; (3) blending the mixture to achieve annessentially homogenous shredded cheese; and (4) packagingnthe essentially homogenous shredded cheese; wherein thencalcium sulfate dihydrate is added in an amount sufficientnto provide nutritional supplementation and to providennon-agglomerating properties. The nutritional supplement ofnthis invention allows preparation of shredded cheesesncontaining significantly reduced levels of conventionalnanti-caking agents while still maintaining the desirednnon-agglomerating properties. In some cases, conventionalnanti-caking agents are essentially eliminated.
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http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2008152472-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2013151429-A1
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http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EA-029446-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2005120260-A1
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