http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DD-212894-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_62b563909ed77d94afc3c237e0fbd935 |
| filingDate | 1983-01-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_50b9517510037b76b967ad51cabc163d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9b1aee5a99f556e1dbd1ed75bfc81399 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9c106fef9018c29f851006295603892a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2c67dd1eb23c62dd8bb12908ae674d64 |
| publicationDate | 1984-08-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | DD-212894-A1 |
| titleOfInvention | PROCESS FOR THE PRODUCTION OF ICE CREAM |
| abstract | The present invention relates to a process for producing an ice cream product which can be produced as soft ice cream and also as ice cream. The object of the invention is to produce a product which is similar in chemical composition to thermic quark preparations. In contrast to known ice cream products, the product has a mild, lactic acid taste and contains live lactic acid bacteria. The product is made from cottage cheese, fresh cheese or boiled fresh cheese of known dry matter and is calorie-reduced due to the reduced sugar and fat content. It is with the conventional equipment of milk u. Ice industry manufacturable. |
| priorityDate | 1983-01-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 181.