http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2004073409-A2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2ab68762eafd9ba8c1e93b7a5cfc4663 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_90dc34afe2fb64602d495703fc3c5a9d http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5b46d10813f1fa227bd217f7a54e2c77 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9fb3e2da325389d82acf0659a6c77d00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1307 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/A23C19-045 |
| filingDate | 2004-01-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ab5a12beac540a8803a4ba34d04d5928 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fe217551b3625b486f5ebda0264115c4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e16fba445116d423316fcca39a771932 |
| publicationDate | 2004-09-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2004073409-A2 |
| titleOfInvention | Process for making yogurt cream cheese, and the resulting products |
| abstract | A process for making a yogurt cream cheese product comprising steps of: providing a milkfat fluid having an initial butterfat content level; pasteurizing the milkfat fluid to yield a cream cheese precursor; providing a yogurt, and combining the yogurt with the cream cheese precursor to yield a combined precursor; and homogenizing and acidifying the combined precursor; yielding a yogurt cream cheese product. A yogurt cream cheese product comprising between about 8 % by weight and about 35 % by weight of total butterfat; the yogurt cream cheese product comprising between about 10 % by weight and about 40 % by weight of yogurt, having a viscosity between about 1,000,000 centipoises and about 3,000,000 centipoises at a temperature of about 74 °F; 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-10004555-B2 |
| priorityDate | 2003-02-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 96.