| Predicate |
Object |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C2210-206
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1512
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61P3-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-152
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-273
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-142
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1422
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K20-147
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C21-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J1-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K35-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-19
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C21-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C21-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J1-205
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1206
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1425
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-28 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C21-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-156 |
| filingDate |
2012-02-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2016-08-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate |
2016-08-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CN-103491790-B |
| titleOfInvention |
Milk-based products and preparation method thereof |
| abstract |
The present invention relates to a kind of whey protein product, it has an about 25:75 lactalbumin to below about 50:50: casein ratio, calculates the total protein content of at least 20% based on dry and calculates the protein content of about 2.5 to about 8% weight based on product weight.This product has favourable aminoacid composition and is particularly suitable for athlete.The method that the invention still further relates to use microfiltration and ultrafiltration to prepare whey protein product.Described whey protein product by the material of ultrafiltration retention and casein containing protein with the lactalbumin of about 20:80 to below about 50:50: casein ratio and calculate the total protein content of at least about 20% based on dry and form. |
| priorityDate |
2011-02-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |