http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2011117241-A1

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filingDate 2009-11-13-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_44fbaccd8a78d0f64c1101fd711c0980
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publicationDate 2011-05-19-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber US-2011117241-A1
titleOfInvention Method of Making Fresh Cheese with Enhanced Microbiological Safety
abstract Described herein is a high moisture, preserved cheese product having enhanced microbial food safety and methods of making the high moisture, preserved cheese product. Enhanced microbial food safety is achieved by using a combination of organic food preserving acids, a nisin component and an enzyme.
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