patent/WO-03051130-A3

http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-03051130-A3

Outgoing Links

Predicate	Object
assignee	http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_71ff5ea17ee82339742b0124e8b17a8d http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_dbac0e8d1d17554b6caad0ab3da14425 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bfd8d5c0b037e7096253cde7a92b9a99 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fae94c80ba6a60e85bf0184d786aaf1a http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fd5deefc9a3483f048fb74085a37a089 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c8306ce8e5ec4183a976122bbbc6dfb1
classificationCPCInventive	http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C20-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1504 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-028 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-045 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-08
classificationIPCInventive	http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C21-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C20-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-15
filingDate	2002-12-17-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor	http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b6357ecfc4b13062aa53ddb6e84c030c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_195089ff98132ce04b14a6facf05a4d3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_32a8a3dde42462afd90e4a25a655ecbf http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4a65ff0650de01a0a994a9098c976f7a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6ab5d8b7076bc3b5570b5edc64b7dadc
publicationDate	2004-02-26-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber	WO-03051130-A3
titleOfInvention	Method of making high solids, high protein dairy-based food
abstract	The present invention provides a process for producing a high solids/high protein dairy product wherein an MPC is first mixed with molten fat to produce a mixture of protein particles coated in fat and the mixture hydrated, acidified and heated under low shear to produce a dairy product, preferably a cheese or cheese-like product having a protein to water ratio of between 0.6 and 3.0.
priorityDate	2001-12-17-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type	http://data.epo.org/linked-data/def/patent/Publication

Incoming Links

Predicate	Subject
isCitedBy	http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-0027214-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-02080691-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0997073-A2
isDiscussedBy	http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962

Total number of triples: 32.