http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2412604-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f163f0a40675024ed25dab7c5e79d726 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C21-00 |
| filingDate | 2009-06-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2011-02-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0f2a64e49b9c6097703a4d90c6203886 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b0c47fee912f0ad116403df633a7d88d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bf776dc0edb1354013f65bde5220a2cb |
| publicationDate | 2011-02-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2412604-C1 |
| titleOfInvention | Dairy whey enriched with lactates (versions) |
| abstract | FIELD: food industry. n SUBSTANCE: invention refers to food industry, medicine, veterinary and animal breeding. According to the first version dairy whey contains 7% of dry substances including 5% of dairy whey and 2% of sodium hydroxide of ammonium carbonate or calcium hydroxide produced by way of hydrolysis of dairy whey pasteurised at 53-57°C under Lactobacillus acidophilus and Lactobacillus bulgaricus cultivation conditions and the produced lactic acid neutralisation until weight percentage of lactose is no more than 0.2%. According to the second version dairy whey contains 44% of dry substances including 32% of dairy whey dry substances and 12% of dry substances of sodium hydroxide of ammonium carbonate or calcium hydroxide produced by way of condensing dairy whey produced in accordance with the first method. According to the third version dairy whey contains 95% of dry substances including 68% of dairy whey dry substances and 27% of dry substances of sodium hydroxide of ammonium carbonate or calcium hydroxide produced by way of condensing and drying dairy whey produced in accordance with the first method. n EFFECT: invention enables biological value enhancement as a result of a balanced ratio of vitamins, mineral substances and amino acids of whey, reduction of lactose weight percentage, improvement of the product technological properties, provision for extension of storage life and transportation and storage simplification. n 3 cl, 1 tbl, 1 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2494726-C2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2015069130-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2508117-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2614730-C1 |
| priorityDate | 2009-06-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 49.