| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2689e8c1b3e5a8a4b63f2b4aa4854388 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0684
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-06 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-068
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-06 |
| filingDate |
2020-01-17^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7701bf5c0d64aa74b2a6d578aef8b024
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_77d39a5c5ff8f406889a487fb21f45f0
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5e4e2bb29b7d1a0e274091ca552d404c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2a5460d08ac916cdd73c7e002592831c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_08b1c1f59c59a186de44c0ce33f1b938 |
| publicationDate |
2020-07-22^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-3682741-A1 |
| titleOfInvention |
Mozzarella cheese |
| abstract |
The invention relates to Mozzarella cheese, characterized in that a raw material thereof is a cheese curd having a water retention property with water output of 8 ml per 100g or less and having a degree of protein decomposition of 1.1 or more. The invention further relates to a method for reducing a hardness of mozzarella cheese, comprising the step of rendering a hardness of mozzarella cheese cooled after heating 0.6 kgf or less by using a cheese curd having a water retention property with water output of 8 ml or less per 100g, and having a degree of protein decomposition of 1.1 or more. |
| priorityDate |
2019-01-18^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |