| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ced74dd95d4b3eafcece4b3ea6e669dd |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y305-01002
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1216
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-66
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-68
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1307
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-80 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N9-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-68
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-66
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-32 |
| filingDate |
2015-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2018-12-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f41a0ee96f4751792bca1caada8cf90a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_924b7850f3b6416f1abc88e507245a2d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6309da8c4d68bd3ac484f3cdee1e980d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a3288c2d23d91ef17196a1de23d40b26 |
| publicationDate |
2018-12-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
AU-2015262094-B2 |
| titleOfInvention |
Method for the preparation of an acid dairy drink and said acid dairy drink |
| abstract |
The present invention relates to a method for the preparation of an acid dairy drink comprising the steps of: a) providing an aqueous dairy protein composition comprising: - at least 1% by weight casein and/or caseinate; - at least 60% by weight water; - a pH in the range of 5.5 to 8; b) adding a deamidating enzyme to the aqueous dairy protein composition in order to deamidate the casein and/or caseinate to a deamidation ratio of the deamidated casein and/or caseinate of 50% or more is achieved; and c) adjusting the pH of the composition between 4.8 and 5.4. Preferably, the aqueous dairy protein composition is incubated for such a period of time that the iso-electrical point of the deamidated casein or caseinate formed is at least 0.5 lower than native casein or non-deamidated caseinate, respectively. The so obtained drinks are also claimed. |
| priorityDate |
2014-05-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |