| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c50e148afc4d4f9214cbde1e017219bd |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07K14-76
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07K1-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C21-00 |
| filingDate |
1994-03-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4f7876bcb0c00257435419707b819e33
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5964a005ba31cc1826e42c2470e6f653
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6010976b5114cfb2b6d84ee661b59b7c |
| publicationDate |
1994-10-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-H06292514-A |
| titleOfInvention |
Process for producing processed whey protein products |
| abstract |
(57) [Abstract] [Purpose] To provide a method for producing a processed whey protein product, which can be kept in a substantially transparent state even by heating or addition of salt. [Structure] After purification of whey protein, the whey protein-containing liquid is heated to 55 ° C or higher at a pH of 4 or lower or 6 or higher in a substantially salt-free state. The whey protein content of the whey protein-containing liquid is preferably 5 to 20% by weight. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2009291150-A |
| priorityDate |
1990-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |