http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-2540369-A

Outgoing Links

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assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ac73d7581273fd3092c7ccc63b97af40
classificationCPCAdditional http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C2250-10
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http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0686
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-086
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-09
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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-068
filingDate 2015-07-14-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fb233fb4459e179a5f187a33b7185374
publicationDate 2017-01-18-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber GB-2540369-A
titleOfInvention A novel process for making and moulding dog / pet food
abstract A method for producing a hard cheese suitable for use as a chew for dogs is claimed. It may comprise producing and working cheese curds in hot whey or water. The mass of plastic curds may then be immediately moulded, extruded, shaped or cut into shapes (such as bones, sticks, dumbbells or paws). The moulded cheese may be treated in salt or brine to expel moisture from the cheese. The cheese may then be dried gradually for days or weeks under chilled or ambient conditions, and then moved to warmer temperatures for the final drying and hardening. The cheese may be freeze dried instead. The humidity conditions during the drying process may be such that it does not encourage mould growth. The process is similar to the production of traditional hard Churpi cheese, but the cheese is dried under special conditions rather than dried in the sun or over fires.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2022183319-A1
priorityDate 2015-07-14-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962

Total number of triples: 22.