Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b6f57a8e7d7e2006cf1672554139cb82 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-063 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-25 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-24 |
filingDate |
1999-08-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e360ea0c7dbd01117e3bb6edf042dfda http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fec5c180232550a4c2465d22195e8dba http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dfaa365d62b94875bdabf2282a017864 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_69bca86e71d67c4127aacedb26e259a5 |
publicationDate |
2001-04-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
NZ-337408-A |
titleOfInvention |
Method of manufacturing a cheese flavoured product by fermenting a mixture of a dried protein source, a fat source, an acid source and water |
abstract |
A method for producing a cheese-flavored component for use in the manufacture of process cheese comprising: 1. Combining a dried protein source, a fat source, an acid source and water to provide a substrate; 2. Adding an enzyme system comprising a source of protease, a source of peptidase and a source of esterase to the substrate; 3. Treating the substrate with the enzyme system to develop a cheese flavor in the substrate; and 4. Inactivating the enzyme system by heating. |
priorityDate |
1998-08-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |