http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-2407249-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_754e4db6638b1c8e42985a8071317897 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-137 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-137 |
| filingDate | 2003-10-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c70e1e7c79b8c691ed8997d2d69b40b6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_36d88a59fa11b16707083806e87423a0 |
| publicationDate | 2005-04-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | GB-2407249-A |
| titleOfInvention | Preparation of yoghurt |
| abstract | Yogurt is prepared from raw organic milk to which a rice starch powder is added in an amount of from 0.01% to 0.07% by weight of the milk. In addition to rice starch powder, skim milk powder may also be added. The standardised milk is then pre-heated and homogenised to a temperature of from 55{C to 65{C, generally about 60{C. The homogenised milk is then pasteurised. The pasteurisation involves heating the milk to about 97{C and holding the temperature of the milk at that level for about 3 minutes. The pasteurised milk is then cooled to a temperature of 30 to 35{C and the pasteurised milk is then delivered into an inoculation vessel to which appropriate yoghurt forming cultures are added. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111567622-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113194732-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3504979-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/BE-1025848-B1 |
| priorityDate | 2003-10-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 22.