http://rdf.ncbi.nlm.nih.gov/pubchem/patent/PL-168574-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_48f0ac719fe2ea56ddd7d268f34d6fc0 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-068 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-00 |
| filingDate | 1992-04-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c9a615cf84f337d2f059fbae55eb98d4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d0e93641dbbc4427e5dba3dd98d4b27b |
| publicationDate | 1996-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | PL-168574-B1 |
| titleOfInvention | A method of making mozzarella cheese |
| abstract | The method of producing mozzarella cheese, consisting of:na) pasteurizing cow's milk with a fat content in the range of about 1.5 to 3.5 by weight;nb) converting the milk into cheese milk by lowering the pH of the milk, preferably bynfermentation using one or more lactic acid-producing bacteria;nc) coagulating the cheese milk to form a coagulum composed of curd and whey;n(d) cutting the coagulum and extracting the whey therefrom, leaving the curd;ne) heating, kneading and stretching of the curd until a homogeneous fibrous massnheated, unripe mozzarella cheese with a moisture content in the range of about 45 ton60 wt.% And a milk fat content of about 30 wt.% (Relative to driednsolid substance);nf) cooling the heated cheese in cold brine; andng) removing the cooled cheese from the brine;ncharacterized in that (i) the cooled cheese is removed from the brine when it has a total moisture content andna milk fat of at least about 70% by weight, and (ii) further the aforementioned cheesenfrozen for about 48 hours after removal from brine. |
| priorityDate | 1992-04-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 54.