Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2c9cd9998822b37f1c44f5a63eaa1da5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9ffbb0212bce11a06c9536136a818526 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-123 |
filingDate |
2004-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
grantDate |
2006-08-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a94c703a5ccc94d43f57464ed528f472 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0cef1e853fa32992649a17f81960edbc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_71ba808be7a336188964f8de0eca2e91 |
publicationDate |
2006-08-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
RU-2280991-C2 |
titleOfInvention |
Method for yogurt production |
abstract |
FIELD: dairy industry. n SUBSTANCE: claimed method includes hydrocolloid and sweetener introducing into mixture of pasteurized and cooled non-defatted milk with desiccated defatted milk, wherein as hydrocolloids complex stabilizing system is used. Obtained mixture is pasteurized at 94-98°C for 2-10 min and cooled$ then ferment is introduced from culture combination for direct introduction, mixture is fermented for 4-7 h and reserved. Filler is introduced in stream with simultaneous addition of mineral or vitamin additive, followed by heat treatment at 65-84°C for 10-30 s and cooling. n EFFECT: yogurt if improve nutrient value and prolonged storage time. |
isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2477050-C2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2467583-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2574208-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2634410-C2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2535877-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2595393-C1 |
priorityDate |
2004-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |