http://rdf.ncbi.nlm.nih.gov/pubchem/patent/NZ-530422-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C2210-15 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-0155 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0973 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-015 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-097 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C3-00 |
| filingDate | 2002-07-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5aaadcd8d61f70fc2650536a62b78bd4 |
| publicationDate | 2005-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | NZ-530422-A |
| titleOfInvention | Process for pasteurizing cheese products, and cheese products formed thereby |
| abstract | A process for pasteurizing cheese products which uses the high hydrostatic pressure method is disclosed, wherein the process for pasteurizing cheese products, comprises the following stages of operation: (a) placing the cheese product, in its existing state or packaged in a suitable packaging, in the compression chamber of a machine for high hydrostatic pressure treatment, the chamber being filled with incompressible fluid, and then sealing the compression chamber, (b) raising the pressure within the said compression chamber for a period of approximately 1-10 minutes, until a pressure in the range from 4000 bars to 6000 bars is reached, (c) maintaining the pressure within the said compression chamber for a period of approximately 2-10 minutes at a temperature in the range from 0 DEG C to 25 DEG C, (d) decompressing to atmospheric pressure, opening the compression chamber and removing the cheese product. The cheese product made by this process has improved characteristics by comparison with the identical untreated product; in particular, it is more digestible and has better keeping quality. |
| priorityDate | 2001-07-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 22.