http://rdf.ncbi.nlm.nih.gov/pubchem/patent/LT-5909-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_023848c0d813550770e8502c0039da6b |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C1-00 |
| filingDate | 2011-05-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d086e3081a0eb5927b393c528ef5a7ea http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a71d872f3bdec65a97a60032439c8784 |
| publicationDate | 2013-03-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | LT-5909-B |
| titleOfInvention | METHOD OF MANUFACTURING MILK PRODUCTS WITH REDUCED FATTY ACIDS \ t |
| abstract | The invention relates to dairy products (curd and curd cheese products, sour cream and vegetable fat mixtures, lubricated fats, yoghurt products) with a reduced production of saturated fatty acids. The raw milk used in the proposed method is separated and cleaned. Milk separates the whole cream. Plant fats are inserted into the milk flow by means of an emulsion pump. The emulsification process is completed in the container. Homogenize using a two-stage homogenizer: at a pressure of 50 to 150 bar and a pressure of 10 to 30 bar. 1 to 3 percent of Omega 3 and 5 to 10 percent of Omega 6 polyunsaturated fatty acids can be added to vegetable fats. |
| priorityDate | 2011-05-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 16.