| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c1ca027a3e539bd297af8b16236f20e1 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C2220-202 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-032
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N15-74
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0323 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N15-74
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-032 |
| filingDate |
2001-12-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1aab2636f959fcc9f5d506a5de2d8ebf |
| publicationDate |
2002-06-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-1216619-A2 |
| titleOfInvention |
Method for the preparation of a cheese product |
| abstract |
Described is a method for the preparation of cheese and cheesenbased products comprising the step of adding cystathionine-β-lyasen(CBL) overproducing bacteria, such as recombinant CBL overproducingnbacteria, to material from which the cheese product is formed and ancheese product, obtainable by the said method. The cheese productnhas an enhanced sulphur, sweet, brothy and fruity taste compared tona corresponding conventionally produced cheese product. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2759208-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1535519-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8703217-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2165608-A2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2165608-A3 |
| priorityDate |
2000-12-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |