http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-940006475-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-064 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-072 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-043 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-032 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-072 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A01J25-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-076 |
| filingDate | 1993-09-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1994-04-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-940006475-A |
| titleOfInvention | Method for producing skim milk cheese |
| abstract | The present invention relates to a method for producing a high moisture low fat cheese product from skim milk. The moisture content of skim milk cheddar cheese products is from 54% to about 58% and the fat content is less than about 1%. The processing parameters of the process of the present invention are set to provide skim milk cheese products with uniform moisture and pH. In the process of the present invention skim milk is cut, fermented and washed with fermentation, coagulation, curd and whey and infected at specific times and pH. The curdled particles having about 60% moisture are placed in a 208 L (55 gallon) drum and pressed in a cheddar cheese pressing apparatus to squeeze the moisture to provide about 60% moisture to the curd. The porous plate is placed on the drum inlet. Turn the curd over and drain the whey out of the curd by cineresis for about 10 to about 24 hours until the pH of the curd is between about 4.9 and about 5.4. |
| priorityDate | 1992-09-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 21.