http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2021127697-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ced74dd95d4b3eafcece4b3ea6e669dd |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-053 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-19 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-281 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-05 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-19 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-281 |
| filingDate | 2021-01-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cd6e16defe92cbf00ee16d89948d4602 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_42865cfde1f91365a18aaafeb66af9ac |
| publicationDate | 2021-05-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-2021127697-A1 |
| titleOfInvention | Method for producing cheese |
| abstract | The invention relates to methods for making cheese, in particular to improving the productivity of the cheese making process by controlling the rate of coagulation of a cheese milk and/or the strength of the gel network formed. Provided is a method for providing a cheese curd, comprising the steps of (i) providing a starting cheese milk that has an increased micellar casein content as compared to natural bovine milk; (ii) adding non-micellar casein protein to the cheese milk to obtain a casein-supplemented cheese milk; (iii) subjecting the casein-supplemented cheese milk to a coagulation process to form a gel; and (iv) cutting the gel into a cheese curd. |
| priorityDate | 2018-07-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 96.