| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3274b77b1fc737696d1f1ba89db8ded8 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C20-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-093 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C20-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-093 |
| filingDate |
1974-03-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
1975-11-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fd3d4dd498122b57309112fe5ab327e1
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_508586f864e953af4a5f22f151c33e0f |
| publicationDate |
1975-11-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-3917854-A |
| titleOfInvention |
Cheese extender |
| abstract |
A cheese extender comprised of a congealed mixture of a particular neutralized casein, fat and water. The weight ratios of neutralized casein to fat are from 1:2 to 2:1 and the weight ratios of water to the combination of neutralized casein and fat are from 1:2 to 3:1. The ingredients are heated to at least partially solvate the neutralized casein and then cooled to form the congealed mixture which closely resembles mozarella cheese in texture, mouth-feel and blandness. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5061504-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-4031254-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5061503-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-4552774-A |
| priorityDate |
1974-03-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |