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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
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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.
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