http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5006348-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_97de4a48171c5f2bfaeb1e094f6151ab |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0321 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0285 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-062 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-032 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-028 |
| filingDate | 1990-05-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1991-04-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_73986f9c43280837bcf9abde9ce3eac1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0a2f7d641675469da893dad2605f4b33 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8b860b6a901dfd458a236a07521db6e1 |
| publicationDate | 1991-04-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-5006348-A |
| titleOfInvention | Method for manufacture of swiss cheese |
| abstract | In accordance with the method of the present invention for manufacture of Swiss cheese from milk, the fat level of milk is standardized to about 3.5%. The milk is subjected to membrane processing by ultrafiltration and diafiltration to provide a retentate with particular characteristics. The retentate is then fermented with a particular blend of a coccus culture and a high level of a rod culture. The usual propionic acid-forming micro-organism, such as Propionibacterium shermanii, is used. The fermentation is desirably carried out at high temperatures to achieve the results of the invention. The fermented retentate is then evaporated to a solids level desired in the finished Swiss cheese, which is generally in the range of 35% to 41% moisture. The fermented and evaporated product is suitable for packing into containers to be cured and to provide Swiss cheese without further manipulation or treatment. The particular conditions are necessary to provide the desired Swiss cheese. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10721940-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0524151-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3053446-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2011123674-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2003185882-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10595542-B2 |
| priorityDate | 1990-05-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.