| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_27a5be700abfa8832719ce4e65e9a5c7 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-062 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-06 |
| filingDate |
1973-07-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
1975-04-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cfc9aba62faa80a71dbcae195a2f455c |
| publicationDate |
1975-04-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-3875305-A |
| titleOfInvention |
Production of cheddar cheese |
| abstract |
Cheddar cheese having improved body and flavor characteristics is produced by adding a small amount of either an active or inactivated culture of Streptococcus diacetilactis to the cheese curd prior to hooping. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2008230966-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2009140013-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-4976975-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0092183-A2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2004023361-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0092183-A3
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-4690826-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-4415594-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AU-621668-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6579711-B1 |
| priorityDate |
1973-07-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |