http://rdf.ncbi.nlm.nih.gov/pubchem/patent/UA-31804-C2
Outgoing Links
| Predicate | Object |
|---|---|
| filingDate | 1998-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dcf21836904f457f4342fd758358ec0f |
| publicationDate | 2002-08-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | UA-31804-C2 |
| titleOfInvention | Translated By PlajCHEESE PRODUCTION METHOD, CHEESE COMPOSITION |
| abstract | The invention relates to the dairy industry, namely to the production of hard rennet cheeses with a low temperature of the second heating. The method of cheese production involves the introduction into normalized pasteurized milk of working bacterial yeast mixture of cultures of Streptococcus cremoris or Streptococcus lactis with Bacterium linens, introduction of calcium chloride solution into milk, introduction of 25% aqueous solution of glutamic acid and 10% aqueous solution. to the formation of monocalcium paracaseinate, melting of the cheese mass at temperature, the formation of cheese by pulling pieces of cheese mass into bundles and the formation of individual pigtails. The method provides acceleration of operations of milk coagulation, cheddarization and cheese maturation, which reduces the time of the technological process of cheese preparation. The method of cheese production and cheese composition provide a cheese with a strong, pronounced filamentous structure throughout the mass, high content of monocalcium paracaseinate, lactose, lactic acid, protein, minerals, free amino acids and vitamins. |
| priorityDate | 1998-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.