| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_adb0e564374fedf34b36103d36e6455a |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1234
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y304-23004
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1275
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-6483 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N9-64
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-127 |
| filingDate |
2015-09-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6bcf1efaff376e2f12f2c8f107f064ab |
| publicationDate |
2017-03-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-3143879-A1 |
| titleOfInvention |
Yogurt with reduced ripening |
| abstract |
The present invention relates to a process for the production of a fermented milk product, preferably yogurt, comprising fermenting milk with lactic acid bacteria and contacting the milk with a polypeptide having chymosin activity having a C/P ratio higher than the C/P ratio of bovine chymosin. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-115011533-A |
| priorityDate |
2015-09-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |