Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fa5f4f6db9955c480e7e9252cd7f4f47 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-061 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-068 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-063 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-032 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-068 |
filingDate |
2017-10-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b599d13612964ad0a9937ad6124293ab http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a0f62e4ded3a0b97348e7c7ea67b4c3f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_76460166da957a33beb3e6820c32b2b4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1aeb3ce60283af204b295755f62d89a5 |
publicationDate |
2017-12-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
JP-2017221231-A |
titleOfInvention |
Method for producing ripened natural cheese and method for promoting ripening of ripened natural cheese |
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 |