| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_326ebdf6404404ecbd6995d5f16d1e23 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23Y2240-41
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-46
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2400-231
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
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/A23C19-11
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-34635
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0323
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-205
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-123 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-11
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-032 |
| filingDate |
2014-12-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4d353071b371de6a82853996465f5c67
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d23fd7b69075fe031487bec6d1456582
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e596e51b14592ead90f14179663c04a0 |
| publicationDate |
2015-06-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2015157036-A1 |
| titleOfInvention |
Processed Cheese With Natural Antibacterial And Antimycotic Components And Method Of Manufacturing |
| abstract |
A processed cheese composition and methods of making the processed cheese composition are provided. The processed cheese composition includes natural cheese, dairy materials, as well as natural antibacterial and natural antimycotic components. In one aspect, the natural antibacterial component comprises raisin and the antimycotic component comprises natamycin. The combination of the natural antibacterial and natural antimycotic components provides significantly longer shelf life even at low concentrations of the natural antibacterial and natural antimycotic components. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11464238-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10383338-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11291209-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10375972-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2019200633-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11540528-B2 |
| priorityDate |
2013-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |