| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a2dec612009c6b84a5ef6a8232bafb8b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4417a9c5c509e5f7a4ba1a114aea780e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_21328edaa44d73bc2aa599f2ed7e87c7
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f94f7a8c4b1451a5e2c95986651dc1c7 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-02 |
| filingDate |
1999-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2001-07-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_221e386d42db770900a0c758adabc83b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5297d681600cf3fb37a617bb68561bb2
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f92aeb78acbbd86ef1bd4d119407dac3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b14939ddad39b257d89d4d6bf9b8bfbc |
| publicationDate |
2001-07-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
RU-2170025-C1 |
| titleOfInvention |
Composition for protecting cheese surface and a method for protection thereof |
| abstract |
FIELD: dairy industry. SUBSTANCE: composition for prevention of damaging surface of unripe cheeses by undesired flora consists of antimicrobial substance and water. The former is dehydracetic acid sodium salt in amounts 1 to 3 wt % or its mixture with dehydracetic acid rock salt at their summary concentration 2-3 wt %, or mixture of sodium salt with sodium benzoate, sodium sorbate, or sodium propionate, concentration of each mixture ranging from 2 to 5 wt %. This composition is placed on unripe cheese after salting or additionally on 8-15 dayage cheeses. Composition is applied at temperatures from 25 to 60 C. EFFECT: increased ecological and hygienic safety with no risk of contamination by undesired ripening cheese microflora. 6 cl, 7 ex |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2765493-C2 |
| priorityDate |
1999-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |