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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-127
filingDate 2000-08-01-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8d8993ed563b52f8347378e18d00bcc8
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b37d36564b88dc60ab5702f395888347
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publicationDate 2002-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber EP-1206192-A1
titleOfInvention Fermented product treated with enzyme, and method for the preparation thereof
abstract The invention relates to a method for the preparation of a fermented product, for instance a yoghurt, wherein before the fermentation step a heating step is carried out, wherein a step is carried out in which proteins are mutually crosslinked under the influence of a suitable enzyme, characterized in that the enzyme is added after the heating step and preferably after the fermentation of a protein-containing starting product. Besides, the invention relates to products obtainable by this method. Finally, the invention relates to the use of a protein-crosslinking enzyme in the preparation of a stirred yoghurt, wherein the enzyme is added after the fermentation step, to obtain a yoghurt with increased viscosity and/or a smooth appearance.
priorityDate 1999-08-04-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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