http://rdf.ncbi.nlm.nih.gov/pubchem/patent/BG-112883-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a74ba4870173dcc05e9bc89dd15b8eac http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7692cbb195493f56038b45686c2a60e4 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-02 |
| filingDate | 2019-02-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7d4ad328909eb7256798dede44f4130f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_680c295c1f799ba542b7d234b139b65c |
| publicationDate | 2020-01-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | BG-112883-A |
| titleOfInvention | METHOD FOR PRODUCTION OF YELLOW FROM DAUGHTER'S MILK |
| abstract | The invention relates to a method for the production of yellow cheese from donkey's milk and finds application in the food industry, in particular the dairy industry and the food trade. The use of the method can stimulate the development of mountainous and semi-mountainous areas, far from large urban centers. The organization of small local farms for animal husbandry, for the production of donkey's milk, is a prerequisite for the revitalization of these areas. The method consists of heat treatment of milk, cooling, fermentation with starter culture, coagulation, "baking", "evaporation", blowing, technological operations carried out under specific conditions, and in the course of the process is added rennet enzyme - chymosin in an amount 150-200 ml per 100 l of milk, the finished product maturing for 40-50 days at a temperature of 10 degrees C-12 degrees C and stored for up to 10 months at a temperature of 4 degrees C-6 degrees C. |
| priorityDate | 2019-02-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.