| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1689484cac9c114bf2709f5b39118822 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-1634
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-54246
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-54252
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-1578
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-548 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-105
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0684
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-082
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-055
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-093
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-054
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0921 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-093
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-082
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-055
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-05
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-10 |
| filingDate |
2018-02-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_781a366ed907ec977942908ab59a7238
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6330a508911408b9d3b69509d7d0345f |
| publicationDate |
2018-09-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2018255800-A1 |
| titleOfInvention |
Compositions and methods for improving cheese performance |
| abstract |
A method for stabilizing cheese proteins includes preparing a cheese mass comprising cheese curds and whey; adding a stabilizing additive to the cheese mass; straining the cheese mass to separate a cheese curd and whey; and forming the cheese curd into a cheese comprising about 18 to about 35% protein. In some embodiments, the method is modified to allow for a gentler cheese manufacturing process. A cheese composition may include cheese; about 18 to about 35% protein comprising about 0.01 to about 25% of intact protein segments by weight of the protein; and about 0.001 to about 5% of a stabilizing additive. |
| priorityDate |
2017-02-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |