http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2583873-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b7767937f120ea409d5b4bb860f663fd |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-158 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-076 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-12 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-076 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-158 |
| filingDate | 2014-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f77ff3f4b9bb8668f2f8b8981eba7179 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9a37bbb66c2c40b64e0d88feaa2ba9c6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_251548f05991ab2356b5c8e15c2569fd |
| publicationDate | 2016-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2583873-C1 |
| titleOfInvention | Method for production of fermented milk product with natural vitamin k2 (versions) and cultured milk product obtained using said method |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to food industry and can be used in producing fermented milk products enriched with natural vitamin K2. Method of producing fermented milk product involves preparing a mixture by successive normalisation on protein and fat, homogenising and pasteurising. Milk mixture cooled to souring temperature is mixed with leaven to the mixture, consisting of a mixture of Lactococcus Cremoris bacteria and Lactococcus Lactis or additionally probiotic cultures. Milk mixture is soured to pH 4.4-4.8, cooled to 10-12°C, soured mixture is saturated with air, maintained at least for 1 hour and fermented milk product is cooled to storage temperature. Also disclosed is a fermented milk product produced using said method. For production of curd soured milk mixture after holding is subjected to ultrafiltration. n EFFECT: method enables to produce a fermented milk product with at least 1 5/10 times more vitamin K2 content with high stability of quality and organoleptic properties. n 7 cl, 3 dwg, 10 ex |
| priorityDate | 2014-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 192.