http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H08191662-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_00917934d795f482373b966aff370972 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-045 |
| filingDate | 1995-01-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_93766a704c4709fed4778e8c0493ea02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dd9fe2c06af83fa8fcf7ed49547501f1 |
| publicationDate | 1996-07-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H08191662-A |
| titleOfInvention | Cheese making method |
| abstract | (57) [Summary] [Purpose] To provide a method for producing cheese that does not require the addition of starter lactic acid bacteria and rennet. [Structure] A method for producing cheese using cheese curd as a raw material, which is obtained by adding ε-poly-L-lysine to raw milk. [Effect] The process is simplified and culture is no longer required. |
| priorityDate | 1995-01-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 20.