http://rdf.ncbi.nlm.nih.gov/pubchem/patent/NZ-566552-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3dc146b35d8a2f3bafd0b0daf9ed1612 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1307 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C3-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-123 |
| filingDate | 2006-09-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_32571aa77062c3705f09a3cf3847fa82 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5e147192b09ecd3408d416d18b8a092d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_21618317e9da6b32297603fc24794e9d |
| publicationDate | 2011-08-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | NZ-566552-A |
| titleOfInvention | Method of improving the texture of fermented milk |
| abstract | Disclosed is a method for producing set type yogurt, the method comprising the steps of: sterilizing yogurt mix in ultra high temperature sterilization process, the yogurt mix containing 0.3 % by weight or more á-lactalbumin based on total weight of the yogurt mix; cooling the sterilized yogurt mix; and fermenting the cooled yogurt mix, wherein the ultra high temperature sterilization process is a process for heating at the temperature between 120 and 140 degree of Celsius for the holding time between 10 seconds and 2 minutes. Also disclosed is a method for producing set type yogurt, the method comprising the steps of: sterilizing yogurt mix in ultra high temperature sterilization process, the yogurt mix containing á-lactalbumin and milk solid not fat, the weight ratio between the á-lactalbumin and the milk solid not fat (á-La/SNF) being 0.035 or more; cooling the sterilized yogurt mix; and fermenting the yogurt mix wherein the ultra high temperature sterilization process is a process for heating at the temperature between 120 and 140 degree of Celsius for the holding time between 10 second and 2 minutes. Also disclosed is set type yogurt produced by the said methods. |
| priorityDate | 2005-09-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419480933 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID4764 |
Total number of triples: 19.