http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1576885-A3
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bae1a68f7fc60fe5e6aa97c910ed37dc |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0688 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0323 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-068 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-032 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-06 |
| filingDate | 2005-03-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dcfeb1c34933ec8f2e48b5fe2e1ac5eb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3c3458fd6f6302e0f5401eafc84bd410 |
| publicationDate | 2006-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-1576885-A3 |
| titleOfInvention | Method for the preparation of goat cheese and goat cheese obtained thereby |
| abstract | The invention relates to a method for making goat cheese of the semi-hard type in which goat cheese milk is mixed with a usual starter containing mesophilic bacteria and is coagulated to obtain a curd/whey mixture, the curd is cut, whey is separated off, the curd is brought to a suitable scalding temperature with washing water and is scalded, the washing water is removed and the curd is put into a desired mould and pressed, after which the moulded goat cheese is brined and left to ripen, which is characterized in that an additional starter containing thermophilic bacteria is used to improve the flavour and the scalding temperature and ripening temperature are increased relative to the usual scalding and ripening temperature. In an attractive embodiment use is made of goat milk which is pasteurized at higher than usual temperature. n Cheese obtainable with the method is also described. |
| priorityDate | 2004-03-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 23.