http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2011305796-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_94464c8d99a3e2c9640f4eeab032fa79 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bf87a75249a88adc1d2945f60538f2e9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6262ef49b154c9407d32a3e982e8ba3c |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-062 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-082 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A01J25-004 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A01J25-00 |
| filingDate | 2009-09-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5d6e63dc27cbf74ec7a5b05afc5d1127 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0597bd2d8e4b7b95cdcd44a2e8701f15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f315c108794b921266fd8d2b64fa9674 |
| publicationDate | 2011-12-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-2011305796-A1 |
| titleOfInvention | Method and Equipment for Preparing Cheese or a Cheese Product |
| abstract | The present invention relates to a method and to equipment for preparing cheese or a cheese product containing at least one heat-sensitive compound having a positive nutritional effect such as a probiotic bacterium. The preparation method of the invention comprises: hot mixing a cheese paste and at least one compound having a positive nutritional effect, such as a probiotic bacterium, a seric protein, a vitamin or a micronutrient; and hot-metering the mixture thus obtained into a container ( 10 ) that is the subsequent packaging of the cheese or cheese product. According to the invention, the mixing is carried out immediately before the metering for a duration lower than 10 seconds and at a temperature higher than or equal to 60° C. in order to achieve a minimized thermal spoilage rate of the compound or each compound in said container for the entire product shelf life. |
| priorityDate | 2008-09-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 24.