http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2011139693-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-12 |
| filingDate | 2011-09-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2013-04-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2011139693-A |
| titleOfInvention | COMPOSITION AND METHOD FOR PRODUCING A DAIRY PRODUCT ENRICHED WITH BIOLOGICALLY ACTIVE SUBSTANCES |
| abstract | 1. The composition of the fermented milk product with a fat content of 0.5-60%, enriched with biologically active substances, including sourdough, milk base, biologically active substances. 2. The composition of the fermented milk product with a fat content of 0.5-60% according to claim 1, characterized in that the product contains dry and liquid starter cultures, wt.% (1-5), selected from the series: kefir fungi; thermophilic lactic streptococcus; lactococci; propionic acid and acetic acid bacteria; Bulgarian wand; acidophilus bacillus; Swiss stick bifidobacteria of various strains and their mixtures. 3. The composition of the fermented milk product with a fat content of 0.5-60% according to claim 1, characterized in that the product contains a milk base (60-99 wt.%) Selected from the range: pasteurized, baked, sterilized milk, cream, milk whey, buttermilk and mixtures thereof, obtained from cows, sheep, goats, mares, camels. 4. The composition of the fermented milk product with a fat content of 0.5-60% according to claim 1, characterized in that the product contains vitamins in the following ratio of components, wt.%: 5. The composition of the fermented milk product with a fat content of 0.5-60% according to claim 1, characterized in that the product contains minerals in the following ratio of components, wt.%: 6. The composition of the fermented milk product with a fat content of 0.5-60% according to claim 1, characterized in that the product contains vitamins and minerals in the following ratio of components, wt.%: 7. The composition of the fermented milk product with a fat content of 0.5-60% according to claim 1, characterized in that the product contains vitamins and various microorganisms in the following ratio of components, wt.%: 8. The composition of the fermented milk product with a fat content of 0.5-60% according to claim 1, characterized in that the product contains minerals and various microorganisms at |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2646133-C2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103283836-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103651809-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103404590-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2549709-C1 |
| priorityDate | 2011-09-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 221.