http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DE-2735689-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_87dec4a2ea2bc25b28760107e8727716 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-062 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-076 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-076 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-06 |
| filingDate | 1977-08-08^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6821433f78a906d69ff7b5248b7683c1 |
| publicationDate | 1978-03-16^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | DE-2735689-A1 |
| titleOfInvention | STREPTOCOCCUS DIACETILACTIS MUTANT FOR THE PRODUCTION OF CREAM CHEESE |
| abstract | Foodstuff (I) is produced by mixing with Streptococcus diacetilactis (II). (II) used is NRRL-8177 (a mutant of (II) 18-16T) which is first mixed with a nutrient before being added to (I) in an amt. sufficient to act prophylactically against (I)-spoiling bacteria. (I) is esp. cream curds, soft (i.e. (creamed) cottage cheese) or fresh cheese. (II) B-8177 gives the cheese and pleasant and desirable diacetyl taste/aromat. This mutant produces less acid (and therefore 'acid' taste) in the cheese than the parent (II) and allows easy growth of Leuconostoc cremoris while retaining the diacetyl-forming and inhibitory action of the parent. |
| priorityDate | 1976-08-09^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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