| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_90dc34afe2fb64602d495703fc3c5a9d |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-028
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-093
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-055
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1307
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1315
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-054
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C13-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0455 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-055
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-093
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C13-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-05
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-00 |
| filingDate |
2005-06-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2011-08-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7e3f6f1de721108b7e7e7ac7462e8edc
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1fc190163134b8baaa601293aab654b8 |
| publicationDate |
2011-08-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-7998519-B2 |
| titleOfInvention |
Yogurt-cheese products, and methods of making the same |
| abstract |
Techniques for making a yogurt-cheese-oil product, comprising steps of: providing a milkfat-oil fluid comprising butterfat and an oil; pasteurizing the milkfat-oil fluid to produce a cheese-oil precursor; combining yogurt with the cheese-oil precursor to produce a combined yogurt-cheese-oil precursor; and homogenizing and acidifying the combined yogurt-cheese-oil precursor; producing a yogurt-cheese-oil product. Yogurt-cheese-oil products: comprising between about 10% by weight and about 80% by weight of total butterfat; comprising between about 2% by weight and about 52.5% by weight of an oil; comprising between about 10% by weight and about 50% by weight of yogurt; and yielding less than about 1% syneresis by weight after 15 hours at about 74° F. to about 75° F. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8486476-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9462817-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9635870-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2010092608-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9113653-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2011117242-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8518463-B2 |
| priorityDate |
2003-02-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |