| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f0a27c9a6a00a9a2a3bbb20376592abc |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C2210-15 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-05 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-05
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-06 |
| filingDate |
2011-12-22^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f1e04d7bd25903d9e241833ff6a0c263
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d4edf05f68266be571411e5ea8d9f8f4 |
| publicationDate |
2013-11-06^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-2658382-A1 |
| titleOfInvention |
Method of making cheese |
| abstract |
Described is a method of making cheese wherein a cheese intermediate is subjected to a high isostatic pressure (HP) treatment. The cheese intermediate is preferably concentrated milk or curd. As a result, a cheese can be obtained having a higher moisture content, without the undesired softer texture normally associated therewith. This is of particular benefit in improving the organoleptic characteristics of medium fat or low fat cheese. |
| priorityDate |
2010-12-29^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |