| Predicate |
Object |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C15-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 |
| filingDate |
2001-06-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2004-01-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_50dcb807dca1cbb5cf5482a53b924451
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6f679fc1be5a204bbe2079c960513efb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a49a89344a1f8b7f68d3af170b2e5dc1
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4ae65eaf79d5bed6ee03baab4562af0c |
| publicationDate |
2004-01-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
RU-2221432-C2 |
| titleOfInvention |
Butter production method |
| abstract |
FIELD: milk industry. SUBSTANCE: method involves pasteurizing cream; cooling and providing maturation; heating to churnability temperature; churning until butter layer is formed; introducing into layer starter comprising active additive such as "Biovestin" or "Biovesting-lacto" in symbiosis with pure cultures of Lactobacillus Acidophilus and Streptococcus Diacetactis introduced in the ratio of 1:0.2:0.3, respectively. Vegetable oil such as linseed oil is introduced in an amount of 1.5-10% by receipt weight of mixture. EFFECT: increased nutritive and biological value, improved organoleptical, dietary and prophylactic properties of butter. 2 cl, 1 tbl |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2608498-C2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2570552-C1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2746374-C1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2007084019-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2603065-C1 |
| priorityDate |
2001-06-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |