http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101248863-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 |
| filingDate | 2010-01-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2013-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101248863-B1 |
| titleOfInvention | Manufacturing method of butter using anhydrous fat |
| abstract | The present invention relates to a method for producing butter using anhydrous fat, characterized in that the milk cream separated from the milk is aged, kneaded and rolled into a butter. By using anhydrous fat in the manufacture of butter, it is possible to produce butter regardless of the amount of milk cream separated from the milk, and to control the melting point and malleability of butter using only milk fat, without using vegetable fat, The hardness of butter is so high that it can solve the problem of not being easily applied to bread. [Index] Butter, milk cream, nonfat, melting point, malleable |
| priorityDate | 2010-01-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 51.