http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-7625589-B2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b3c2e77f8dfda692ca527454d23ecc03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7a8097cf60ced5e8240e71134f9cc4e0 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-072 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-064 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-072 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-064 |
| filingDate | 2005-08-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2009-12-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_66e49e91d25685f08da58e3ae87270a4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_67737f9d39f24728a8fbb2ccab6e72b0 |
| publicationDate | 2009-12-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-7625589-B2 |
| titleOfInvention | Cheese with sodium gluconate to inhibit calcium lactate crystal formation |
| abstract | Sodium gluconate is added to the typical cheese-making recipe to inhibit the growth of calcium lactate crystals as the cheese ages. The sodium gluconate is preferably added with sodium chloride or shortly after sodium chloride as part of the salting step. The amount of sodium gluconate is within the range of greater than zero to 10% of the weight of the curd, to result in a cheese having 0.26 to 2.8% gluconate in the cheese. The amount of sodium gluconate added for other cheeses can be based upon the lactate content and salt retention of the cheese. |
| priorityDate | 2005-08-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 68.