http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-S63129951-A

Outgoing Links

Predicate Object
assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fc3e5cb7a2da33ea01dae32f31bef542
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-08
filingDate 1986-11-20-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6f1c8b2c70b4309f382e0d12aa39fd4a
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publicationDate 1988-06-02-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-S63129951-A
titleOfInvention Production of processed cheese having excellent functionality for emulsification under low shearing force
abstract PURPOSE: To make emulsification possible under low shearing force and produce hard-type processed cheese having excellent tissues and functionality without using melted salt, by regulating pH and moisture content of raw material natural cheese within specific ranges. n CONSTITUTION: A raw material natural cheese is pulverized and a pH adjuster and water are added thereto or two or more kinds of cheese having different pH and moisture content are blended to regulate the H and moisture content of the raw material natural cheese within specific ranges. The resultant cheese is then heated at about 70W100°C temperature, stirred and emulsified under low shearing force using a low-speed emulsifier at about 60W200r.p.m. number of revolutions. n COPYRIGHT: (C)1988,JPO&Japio
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012130288-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9532584-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104968207-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9232808-B2
priorityDate 1986-11-20-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

Incoming Links

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Total number of triples: 23.