http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2554461-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cf16bdb8373778adcf14825d35c6cd83 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C23-00 |
| filingDate | 2014-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-06-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ca050da294970844969d2409b9fe559b |
| publicationDate | 2015-06-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2554461-C1 |
| titleOfInvention | Curd cream production method |
| abstract | FIELD: food industry. n SUBSTANCE: method envisages pasteurisation of 1.5%-fat milk whereto, after cooling to 34-35°C, one adds "Maxilact" enzyme and performs fermentation during 3 hours. Then one introduces honey extract of sprouted pumpkin seeds and mulberry water extract are introduced into fermented milk. One performs the produced mixture pasteurisation, cooling to the ripening temperature, the starter introduction and the mixture ripening; the starter is represented by mesophilic lactic streptococci pure cultures, bifidobacteria, lactic bacillus and streptococcus thermophilus. After pressing one introduces "Ioddilactin-R" and "Lactumin" biologically active additives into the produced clot, performs stirring and thermisation; after cooling the curd mass is whipped and packaged. n EFFECT: invention allows to manufacture a product with high accessibility and biological value, good taste properties and extended preventive effect. n 2 cl, 2 tbl, 2 ex |
| priorityDate | 2014-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 30.