http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2009041210-A1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-061 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-068 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-032 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-063 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-06 |
| filingDate | 2008-08-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2011-01-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-WO2009041210-A1 |
| 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: 277.