http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2766587-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6c3e9e77464eb5d863c11268e8fa33cc |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C2260-05 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-076 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0285 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-051 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-043 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-068 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-068 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-076 |
| filingDate | 2018-02-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-03-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c0577d15848b614edd25c6409b10834d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_96b483568c4ddc3cf3d3bb9bad3b15b3 |
| publicationDate | 2022-03-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2766587-C2 |
| titleOfInvention | Method for producing white cheese suzma uf using transglutaminase enzyme |
| abstract | FIELD: dairy industry.SUBSTANCE: described is a method for producing white cheese suzma UF, including the stages of adding a starter culture and calcium to the milk ultraconcentrate, filling a container with the mixture, storing the container in a coagulation-providing environment, storing the container in an incubation medium, and storing the container in a cooling-providing environment, characterised by including a stage of adding a secondary solution containing water with a pH in the range from 4.5 to 6.5, the transglutaminase enzyme, and a coagulant in certain amounts.EFFECT: invention provides a possibility of eliminating problems with coagulation, producing protein-rich suzma cheese with a solid, non-dispersed and denser structure, providing a simpler process for cheese production, allowing simultaneous addition of a coagulant and transglutaminase to the ultraconcentrate, and forming a sufficient amount of brine for producing cheese with suitable taste, aroma, and texture.21 cl |
| priorityDate | 2017-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 51.