| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f0a27c9a6a00a9a2a3bbb20376592abc |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C2270-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C2210-30 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A01J11-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1512
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1526
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-156 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-152
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-15
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-156
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A01J11-04 |
| filingDate |
2003-01-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e2e655f81da8c15f6717a6246b862051
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_43edb271863e1314e5d235d362b58f14 |
| publicationDate |
2003-07-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-1329162-A1 |
| titleOfInvention |
Foamable dairy product |
| abstract |
A dairy product is described that is suitable for frothing by mechanical treatment and that, in addition to the customary milk components, contains 0.3 - 2.0 % (m/m) hydrolysed milk protein. The hydrolysed milk protein is, in particular, an enzymatically hydrolysed casein with a degree of hydrolysis of 2 - 20 %. The dairy product can be beaten by mechanical means or using a propellant gas to give a froth that is very suitable as milk froth for cappuccino and similar drinks. <IMAGE> |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110973554-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2181603-A2 |
| priorityDate |
2002-01-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |