http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102221338-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-082 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-084 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-08 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-082 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-084 |
| filingDate | 2013-12-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-03-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-03-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102221338-B1 |
| titleOfInvention | Cheese and production method therefor |
| abstract | The present invention provides cheeses having good stretchability not only at the time of heating but also at the time of low temperature, and a method for producing the same. Tapioca processed starch containing 2.0 to 10.0% by weight, raw cheese 16 to 24% by weight, pH 4.0 or more, moisture 53 to 63%, and milk fat/milk protein ratio of 2.0 or less, processed in a wide range of temperature ranges. It is possible to provide cheeses having excellent stringiness even after heating and cooling by giving them the same stretchability and flavor as cheese. |
| priorityDate | 2012-12-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.