| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cda51b09cdba4de733eea34ef2521b6b |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C2250-054 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-082
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0973 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-09
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-068
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-00 |
| filingDate |
2007-06-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_27362e2b8ffaae71d411a87873675999
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b4f80324f59dba626802d34d3dfe45b8 |
| publicationDate |
2008-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-2005834-A1 |
| titleOfInvention |
Method of making cheese |
| abstract |
The present invention relates to a method of making cheese comprising the following steps: n(a) supplying water, fat and powders containing whey protein and lactose-reduced dairy protein concentrates into a solid-liquid mixer, n(b) emulsifying and homogenising the content of the solid-liquid mixer, n(c) applying low-pressure or vacuum to the inner space of the mixer, n nwherein step (b) and/or step (c) are performed until a paste-like emulsified homogenous pre-cheese mixture is obtained, and step (b) and/or step (c) are performed at a maximum temperature between 60°C and 85°C. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9661863-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9968108-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2011070114-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2332422-A1 |
| priorityDate |
2007-06-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |