| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_326ebdf6404404ecbd6995d5f16d1e23 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-54252
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-507
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-506
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-206
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C2250-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-46
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-225
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C2220-206 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0323
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C21-026
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C21-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0326
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-053
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-032
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0765
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-076 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-076 |
| filingDate |
2019-11-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_02a8c12f56a364a191387bd6a8acd2bf
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dc01b0d09105a4ecff512de959173e38 |
| publicationDate |
2021-10-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-3897175-A1 |
| titleOfInvention |
Method for producing a simplified cheese spread and products therefrom |
| abstract |
Novel cheese products and methods of producing such cheese products that include a biogenerated exopolysaccharide (EPS) formed in-situ and separate from the main cream cheese fermentation. In some approaches, the methods and cheese products herein build a unique texture and/or microstructure that permits the cheese to utilize a simplified ingredient line while still mimicking the desired organoleptic characteristics of more-conventional, full- ingredient cheese. |
| priorityDate |
2018-12-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |