http://rdf.ncbi.nlm.nih.gov/pubchem/patent/PL-229819-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_597bd22e339a74e379c3b95b10604375 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N9-64 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-068 |
| filingDate | 2014-06-06^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7796a09137ece608189d8a37cfb49590 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b72040c2831e231ab14499cf37b1231e |
| publicationDate | 2018-08-31^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | PL-229819-B1 |
| titleOfInvention | A method for producing soft unripened rennet cheese |
| abstract | The subject of the invention is a method of producing unripened soft rennet cheese intended for direct consumption up to 14 days from the date of production by the final consumer, characterized in that simultaneously with the addition of rennet, added in such an amount to obtain a curd after 2 hours, a preparation containing the enzyme transglutaminase in the amount of 2 U / g of protein, previously dissolved in a smaller amount of milk, which addition increases the clotting time by 0.5 hour, i.e. up to 2.5 hours, then proceed as in the known production method, i.e. after cutting the curd into 2 cm x 2 cm x 2 cm cubes, it is left standing for 30 minutes, with gentle stirring every 5 minutes, it is transferred to a self-pressing mold at a temperature of initially 28 ° C, then 22 ° C and inversion every 4 hours, followed by salting in 16% brine at a pH of 4.8 - 5.0 at a temperature of 12 to 14 ° C, packaging and refrigerated storage. |
| priorityDate | 2014-06-06^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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