| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0f4629ed02a7abc32bc37764846b39fc |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C2220-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C2260-05 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1234 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-123 |
| filingDate |
2020-08-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6b885f989791534cdb954221c62b7e34 |
| publicationDate |
2021-03-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20210027107-A |
| titleOfInvention |
Manufacturing method of greek yogurt |
| abstract |
The present invention relates to a Greek yogurt manufacturing method and a Greek yogurt prepared according to the method of the present invention, and the Greek yogurt prepared according to the method of the present invention has a significantly higher lactic acid bacteria content than conventional yogurt, and maintains a relatively high number of lactic acid bacteria even when stored for 2 weeks or longer. It can be applied as a food for health improvement. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102376293-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102399175-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20230026601-A |
| priorityDate |
2019-08-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |