http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-2260673-A1
Outgoing Links
Predicate | Object |
---|---|
assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8f7e8f9f06153392a0a4a9d790d46eaf |
classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1422 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1512 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1206 |
classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-142 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-15 |
filingDate | 1999-02-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_13555d653892d60a9b7cd4480db44633 |
publicationDate | 2000-08-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | CA-2260673-A1 |
titleOfInvention | A process for making a lactose-free milk without negatively affecting the organoleptic properties thereof; and milk so processed |
abstract | This invention relates to a process for producing a lactose-free milk which does not confer a sweet taste to the milk normally resulting from the hydrolysis of lactose into monosaccharides. The process comprises the step of reducing the lactose content of the milk to about 3% prior to hydrolysis with lactase. When the milk is skimmed milk, the protein content may be increased to about 3.8-4.0% or greater, which further improves the organoleptic properties of the milk. Milk so processed and dairy products derived therefrom are also disclosed and claimed. |
isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2005074693-A1 |
priorityDate | 1999-02-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 131.