http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DE-3925131-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_39712ec224b16a3ffab53b0a3b9dc83b |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1516 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1425 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1422 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C21-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C7-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C7-04 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C7-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-142 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C7-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C21-00 |
| filingDate | 1989-07-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_472c30a4f97b206aee3ef286f741b63c |
| publicationDate | 1991-01-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | DE-3925131-A1 |
| titleOfInvention | METHOD FOR THE PRODUCTION OF MILK AND DAIRY PRODUCTS OF A CALORIE-REDUCED, CHOLESTERIN-REDUCED AND / OR HIGH-FLAVORED TYPE |
| abstract | In prodn. of calorie-reduced, cholesterol-reduced and/or highly flavoured milk or milk prods., the amt. of non-emulsified fat and/or of free fatty acids and/or the ion strength in the initial material (e.g. raw milk, milk for drinking, skimmed milk, cream, whey, whey-like substrates, buttermilk, or concentrates of these), is measured, and manipulations, e.g. change in energy, sepn., concn., mixing or homogensising, are carried out in dependence on the value measured, so that free hydrophobic substances (e.g. free fat and hydrophobised protein) and/or interfering hydrophilic substances (e.g. short-chain free fatty acids), are emulsified, encapsulated and/or brought into mycelle form. USE/ADVANTAGE - The sensory, microbiological and structure properties are better. The process can be applied to milk from cows, sheep, goats and mares. |
| priorityDate | 1989-07-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.