http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H06327401-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_078c7586e19837ed70fd6839096de077 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_382ccfc2ebebcaee15aa7cda4cee86bc |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-123 |
| filingDate | 1993-05-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d3235960f19ff0104fbcf62d28455946 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d2049fa3b04df258c20a234dfea0cc52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_66db59837eebce185131176ba2791f95 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_439fa7804db5f0656731832825bb42db |
| publicationDate | 1994-11-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H06327401-A |
| titleOfInvention | Fermented milk and its manufacturing method |
| abstract | (57) [Summary] [Structure] The present invention relates to sexually fermented milk having a lactic acid acidity of 0.4 to 1.2 and L-lactic acid of 85% or more of the total lactic acid, and Lactococcus lactis ssp. Lactis and Lactobacillus confusus are used for lactic acid fermentation of raw material milk to obtain fermented milk having a lactic acid acidity of 0.4 to 1.2 and L-lactic acid of 85% or more of the total lactic acid. I will provide a. [Effect] According to the present invention, a fermented dairy product having a high ratio of L-lactic acid, which is particularly safe for ingestion by infants, suits Japanese tastes, and has a mild acidity and a refreshing and mild flavor can be provided. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9161552-B2 |
| priorityDate | 1993-05-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 33.