http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2021274801-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_881b6feadc465c15728805da16a8dd35 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1307 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0455 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-076 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C3-03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-06 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-076 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C3-03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-045 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13 |
| filingDate | 2020-03-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0d9a89a4fba90d8b01a256f29563fddd |
| publicationDate | 2021-09-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-2021274801-A1 |
| titleOfInvention | Method of producing cheese curd and cheese products produced thereof |
| abstract | The invention involves a method of producing cheese curd. The method includes the step of providing a composition including a milkfat fluid. The method includes the step of pasteurizing the composition including the milkfat fluid. The method adjusts the temperature of the composition including the milkfat fluid to a predefined temperature allowing separation of cultures. The method includes the step of combining the composition including the milkfat fluid with diluted acetic acid. The method combines diluted acetic acid, or derivatives. The method adds the diluted acetic acid, or the derivatives to the milkfat fluid adjusted at the predefined temperature to separate whey, or milkfat. The method removes the separated milkfat from the whey and dry to isolate the cheese curd. The method stabilizes the cheese curd and combines the stabilized cheese curd with the milkfat fluid. The method combines yogurt in the stabilized cheese curd to add protein. The cheese curd remains stabilized after combining the yogurt. |
| priorityDate | 2020-03-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID176 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID406903350 |
Total number of triples: 21.