| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b6f57a8e7d7e2006cf1672554139cb82 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-086
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-043
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-082
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-05 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-086
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-05
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-082
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-04 |
| filingDate |
1998-04-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
1999-09-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d5e47b4518ede078502094f36d62262a |
| publicationDate |
1999-09-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-5952022-A |
| titleOfInvention |
Highly flavored cheese product and method for producing |
| abstract |
The present invention is directed to a process for producing a highly flavored cheese product in a short period of time. In the method, a mixture of cream, whole milk and non-fat dry milk is provided. The mixture has a solids content of from about 45% to about 55%. The mixture is pasteurized or heat treated and the temperature of the mixture is adjusted to between about 85° F. and about 95° F. A lactic acid producing culture, at least one enzyme and rennet is added to the mixture. The mixture is then fermented at a temperature of from about 85° F. to about 95° F. for a period of time sufficient to provide a highly flavored cheese coagulum. The cheese coagulum is then heated to a temperature of from about 160° F. to about 175° F. to inactivate the culture and enzymes and to provide a highly flavored cheese product. The cheese product is cut with agitation. Thereafter, the cheese product is cooled to a temperature of from about 40° F. to about 50° F. The highly flavored cheese product has a very fine curd and can be utilized immediately in the manufacture of process cheese. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6406724-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2005112238-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8399040-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2007231429-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2006251789-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-7556833-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2014087058-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8703217-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015536677-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2737803-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2018045124-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2006006876-A1 |
| priorityDate |
1998-04-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |