http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-950030818-A
Outgoing Links
| Predicate | Object |
|---|---|
| filingDate | 1994-05-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1995-12-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-950030818-A |
| titleOfInvention | Manufacturing method of milk syrup, a health supplement |
| abstract | A standardized milk to adjust the fat content of the finished product at a constant rate from the raw material attracted milk at 72 ℃ for 12 seconds sterilization was then rims culture (starter) and calcium chloride was added to (Cacl 2) lactic acid for 2 hours at the culture temperature 36 ℃ The cultured milk is concentrated under reduced pressure, evaporation, expansion, or ultrafiltration at 55 ° C or below, and then added with honey or herbal extracts, and then cured at a low temperature of 2-8 ° C. Milk syrup formed from curd in the solid state by adding) is soluble in the oral cavity, so it is not only suitable for Korean taste, but also nutritionally suitable for health supplements, dietary supplements, and patient foods. It is a new invention with excellent effect. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20030017091-A |
| priorityDate | 1994-05-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 14.