| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_58bfc893c5bc8c0cd2a47d928d4a3afe
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_42d6da4b9dd0762a87d5de00bcc100ed
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6cd0f141ff2cdddea51e8c1b90feed86
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3dc146b35d8a2f3bafd0b0daf9ed1612
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b6f099c1d10a7e581e06147aa7d06325 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-084
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-062 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-084 |
| filingDate |
2006-12-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_49f68fe40db41b9418bdb4e3b0da3a10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c281782b1f46c512abff65fbf1e8650c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_32cf3561a2d89281b0f8344f98b2381e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_53f0b964d3dbf6524a354fc6ac5b25cd |
| publicationDate |
2007-06-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2007072901-A1 |
| titleOfInvention |
Processed cheese and method for production thereof |
| abstract |
[PROBLEMS] To provide a processed cheese which is adaptable to various packing forms through a hot-melt process and contains a lactic acid bacterium (which contributes to health) in a living state while maintaining its characteristic properties, and also provide a method for production of the processed cheese. [MEANS FOR SOLVING PROBLEMS] Disclosed is a processed cheese characterized in that a lactic acid bacterium added after a hot-melt processing of a cheese raw material for the processed cheese exists in a living state in the processed cheese. Also disclosed is a method for production of a processed cheese comprising a first step wherein a cheese raw material for the process cheese is subjected to hot-melt processing; and a second step wherein a lactic acid bacterium is added to the cheese raw material. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/FR-2936131-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2011087090-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-5837423-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-115039816-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012503474-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012530489-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2011109984-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2013125671-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2010034895-A2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2010034895-A3
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2011065501-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101020329-B1 |
| priorityDate |
2005-12-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |