http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019505233-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1422 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-146 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0684 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-064 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-053 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-051 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-024 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-076 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-028 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-032 |
| filingDate | 2016-12-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2019-02-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2019505233-A |
| titleOfInvention | Dairy products and processing |
| abstract | The present invention provides a moisture content of at least about 55% by weight, a non-fat solid content of up to about 45% by weight, a total divalent cation content of about 25 to about 75 mmol divalent cations / 100 g casein, and about 100 to about 250 mMol monovalent cation / 100 g casein total monovalent cation content, and about 150 to about 300 mMol total cation / 100 g casein total cation content mineral content, Relates to the manufacture of pasta filata cheese, wherein said protein comprises at least about 70% by weight protein, said protein comprising at least about 65% by weight casein. |
| priorityDate | 2015-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 86.