Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_adb0e564374fedf34b36103d36e6455a |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-076 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0765 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-11 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0684 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-054 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-068 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-076 |
filingDate |
2015-09-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8cdf97203403f42409cb8ddfdfc6d7e0 |
publicationDate |
2017-09-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
US-2017251687-A1 |
titleOfInvention |
Process to produce a microbiologically stable cheese |
abstract |
The invention relates to a process to produce a fresh cheese said process comprising the step of adding natamycin, characterized in that at least part of the natamycin is added to milk before curd formation. Adding natamycin before curd formation results in a cheese wherein the natamycin is distributed throughout the cheese, without substantial loss of natamycin. |
priorityDate |
2014-09-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |