http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1278426-A2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d7eae9e8030cad8714806bc2cfbfb32c |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-061 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-062 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-052 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-06 |
| filingDate | 2001-04-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_95f01b36cd4e609a14d817d3a3996262 |
| publicationDate | 2003-01-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-1278426-A2 |
| titleOfInvention | Method for providing a cheese by adding a lactic acid bacterial starter culture to the cheese curd |
| abstract | The present invention relates to the field of cheese manufacturing. In particular, there is provided a novel method for making cheese involving the preparation of a cheese curd using a curdling agent and wherein a lactic acid bacterial starter culture is introduced into the resulting cheese curd. The advantage of the present method is that is possible to produce a large amount of cheese curd which may subsequently be divided into smaller portions each of which can be inoculated with specific and designed lactic acid bacterial starter culture to obtain different types of cheese or different ripening profile (storage time) for the same cheese type. Thus, this method is useful in the manufacturing of a variety of cheese types originating from a single curd. |
| priorityDate | 2000-04-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 254.