http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017079803-A
Outgoing Links
Predicate | Object |
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assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fa5f4f6db9955c480e7e9252cd7f4f47 |
classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-063 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-061 |
classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-068 |
filingDate | 2017-02-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a0f62e4ded3a0b97348e7c7ea67b4c3f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1aeb3ce60283af204b295755f62d89a5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_76460166da957a33beb3e6820c32b2b4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b599d13612964ad0a9937ad6124293ab |
publicationDate | 2017-05-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | JP-2017079803-A |
titleOfInvention | Natural cheese manufacturing method |
abstract | [PROBLEMS] To provide a natural cheese production method capable of efficiently controlling and adjusting a ripening period and flavor (especially umami) by a simple operation. In a natural cheese manufacturing process, lactic acid bacteria and lactic acid bacteria cells are produced with respect to cheese curd after draining whey (that is, cheese curd before ripening) and / or cheese (that is, cheese at the beginning of ripening). Aging is carried out after adding any of the crushed material, microbial proteolytic enzyme, or any combination thereof. [Selection figure] None |
priorityDate | 2007-09-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 267.