http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2010136623-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1d4df3002ebd3af81260e2372d2d0e80 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-46 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-01 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0323 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-205 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-01 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-25 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-032 |
| filingDate | 2010-05-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_408c6ca1517d3c150de3e8996c07e0b1 |
| publicationDate | 2010-12-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2010136623-A1 |
| titleOfInvention | Starter culture for producing cheese formed by three strains of autochthonous lactic acid bacteria of tenerife craftsman-made cheese |
| abstract | Starter culture for producing cheese formed by three strains of autochthonous lactic acid bacteria of Tenerife craftsman-made cheese: Lactococcus lactis ssp. lactis TF 53 (CECT 7513); Lactobacillus plantarum TF 191 (CECT 7514); and Leuconostoc mesenteroides ssp. mesenteroides TF 756 (CECT 7515). With the incorporation of these three strains of lactic acid bacteria it will be possible to produce, in standardized form, industrial cheeses with hygiene/health guarantees as the cheeses will be made with pasteurized milk although said cheeses will at the same time retain the sensory properties specific to craftsman-made cheeses, being matured by autochthonous lactic acid bacteria of Tenerife cheese. The cheeses thus obtained have a light texture that is creamier than that of Tenerife craftsman-made cheeses and an agreeable slightly sour/bitter flavour upon tasting. |
| priorityDate | 2009-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 43.