http://rdf.ncbi.nlm.nih.gov/pubchem/patent/SK-4042000-A3
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a7c2a11f3480d4eed3d5f5f63b069505 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A01J25-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-068 |
| filingDate | 2000-03-17^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1d136e1751d37beb3067f8cbdac87db4 |
| publicationDate | 2000-10-09^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | SK-4042000-A3 |
| titleOfInvention | Process for the production of steam cooked cheese |
| abstract | The process for production of the steam cooked cheese consists in that the mixture of diary processed milk, calcium chloride, the pure cream culture and rennet shall be, after mixing, settled and precipitated to the cheese grain. When it is put into the cloth, drained and skimmed, the cake shall be matured to reach at least 50 % of dry matter, cca 80° SH and pH 5 of acidity. Of such produced cake the stripes are cut, which are steamed in the water bath. Then the loaves of the cheese dough are made, which are through the filling device impressed into the food netting, in which its shape and taste is modified. |
| priorityDate | 2000-03-17^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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