http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-2350127-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1d4df3002ebd3af81260e2372d2d0e80 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-01 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-46 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-205 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0323 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-01 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-032 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-20 |
| filingDate | 2009-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2011-11-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_408c6ca1517d3c150de3e8996c07e0b1 |
| publicationDate | 2011-11-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | ES-2350127-B1 |
| titleOfInvention | INITIATING CULTURE FOR THE MANUFACTURE OF CHEESE FORMED BY THREE CEPASDE BACTERIAS LACTICAS AUTOCTONAS OF THE HANDCRAFTED CHEESE OF TENERIFE. |
| abstract | Starter culture for the manufacture of cheese formed by three strains of native lactic bacteria of the artisanal cheese of Tenerife: Lactococcus lactis ssp. lactis TF 53 (CECT 7513); Lactobacillus plantarum TF 191 (CECT 7514); and Leuconostoc mesenteroides ssp. TF 756 mesenteroids (CECT 7515).n n n With the incorporation of these three strains ofnlactic bacteria can be obtained in a standardized way cheesesnwith industrial hygienic and sanitary guarantees,nbeing made with pasteurized milk, while maintainingnthe sensory characteristics of artisanal cheeses, atnbe matured by native lactic bacteria of cheesenTenerife The cheeses thus obtained have a slightly textured texturenmore creamy than artisanal cheeses from Tenerife and a tastenSlightly acid-bitter pleasant to the tasting. |
| priorityDate | 2009-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 118.