http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2295867-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_10efc646a4dd605c2f09c493718f5b81 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13 |
| filingDate | 2005-06-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2007-03-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ef9154057fcb54f80c2fbc192bb0f780 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_18dca113de9eb3bfe7022e0e0ef15544 |
| publicationDate | 2007-03-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2295867-C1 |
| titleOfInvention | Method for producing of whipped protein dessert "useful" |
| abstract | FIELD: milk industry. n SUBSTANCE: method involves preparing protein base, i.e., curdle obtained from cow milk or soya milk taken in the ratio of 1:(1-0.7) using thermal calcium coagulation process with partial dehydration until whey content in coagulum is 20-30% by weight of released whey; introducing bee honey and dried fat-free milk; cooling resultant mixture to fermentation temperature and fermenting it using starter of pure culture of acidophilous bacterium during 2.5-3.5 hours; introducing stabilizers prepared with the use of whey remained after partial dehydration of coagulum; cooling mixture; whipping and packaging. n EFFECT: improved quality, aeration extent and biological value of product, reduced process time, increased yield and prolonged shelf life of product. n 4 tbl, 2 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2477050-C2 |
| priorityDate | 2005-06-30-04:00^^<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/SID419559505 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID5460341 |
Total number of triples: 15.