http://rdf.ncbi.nlm.nih.gov/pubchem/patent/NZ-587484-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8346df0aa59e530803409c29b3680682 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0973 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-076 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-082 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-076 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-082 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-097 |
| filingDate | 2009-02-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_496121c7a8447df588c80a8acfdd82ae |
| publicationDate | 2012-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | NZ-587484-A |
| titleOfInvention | Method of producing a thermized unripened cheese and cheese obtained |
| abstract | Disclosed is a method of producing a cheese, according to which an intermediate cheese body is prepared, the intermediate cheese body comprising; - a drained cheese curd, or - a cheese curd reconstituted by mixing and hydrating animal or vegetable protein and fat concentrates; - a first treatment at a temperature of from 40 to 90°C is carried out on the cheese body; - a texturizing treatment is carried out at the temperature of the first treatment in order to obtain a textured body; - the textured body is subjected to a second heat treatment by ohmic heating at a temperature of from 90 to 140°C for from 10 seconds to 5 minutes; - the body obtained is cooled to a temperature below 100°C in order to obtain a cheese; and - the cheese is packaged. |
| priorityDate | 2008-02-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 47.