| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9c47bb66bb5a15a1ab06a9d99dc79b95 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A01J25-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-45
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C11-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C20-025 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C20-02 |
| filingDate |
2017-06-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3a99b5552352a693d0f0482d342e6739
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5caa6a52b092d46b50933fb1f96472da |
| publicationDate |
2018-01-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2018000105-A1 |
| titleOfInvention |
Non-dairy cottage cheese and method of production |
| abstract |
The invention describes a non-dairy cottage cheese composition, having a curded texture, comprising about 1% to about 20% of nuts, seeds or soybeans; and about 60% to about 98% water. The invention additionally describes a method of production thereof. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3784059-A4
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2020352202-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2022117916-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2022053808-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108064970-A |
| priorityDate |
2016-06-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |