http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2473228-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_14222f7860e7db1159eaf8610b748b5c |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-055 |
| filingDate | 2011-03-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-01-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_88ab7dd5f9311ffab3d47dd926f83509 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_124a9934c58a96b3c32ab06cbd656b9a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fc4d93caf6d2a9116f63fc0a9e0ea21f |
| publicationDate | 2013-01-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2473228-C2 |
| titleOfInvention | "suvenirny" cheese product with nut component and cheese product manufacture method |
| abstract | FIELD: food industry. n SUBSTANCE: cheese product manufacture method envisages pasteurisation and standardisation of a milk mixture, introduction of a bacterial starter and an enzyme preparation of combined composition, ripening, clot cutting, cheese grains formation, heating, cheese mass cheddaring in a stratum, crushing, salting, introduction of a nut component represented by raw or thermally treated walnut cake in an amount of 1.5-2% of the cheese mass volume, moulding, pressing, packing and ageing. n EFFECT: invention allows to enhance functional properties of the product, improve its organoleptic indices, increase nutritive value and storage life. n 4 cl, 1 dwg, 1 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2792093-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2791553-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2776300-C1 |
| priorityDate | 2011-03-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 24.