http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2595393-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bab5a40e31a44102a49b9cebe3b2c31d |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-127 |
| filingDate | 2015-08-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-08-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3f494c676027544beb074cf8d5e81280 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_229c90ef3edadf04e4c0b8fedf0740f7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_29962676bb85cec4d199957973ec905f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d725e1756ca883489e6d60c5a276f7bf |
| publicationDate | 2016-08-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2595393-C1 |
| titleOfInvention | Method for production of yoghurt with reduced allergenicity of whey proteins |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to dairy industry. Method for production of yoghurt with reduced allergenicity of whey proteins is characterised by that milk is standardised on weight ratio of fat to 2.41 %, introduction of whey protein hydrolysate with hydrolysis degree 10.58±0.32 % and residual antigenicity of not more than 0.1 % in amount of 15 % to weight of standardised mixture, a Hamulsion stabiliser RUYFR 1 in an amount of 1.4 % of standardised mixture, granulated sugar and water is added in amount required to obtain 1,000 kg of standardised mixture then, homogenisation of produced mixture to a homogeneous state at temperature of 60±5 °C, R=15±5 MPa for 10 minutes, pasteurised at 95 °C for 5 minutes, cooled to fermentation temperature 40±2 °C, adding a starter F-DVS Yo-Flex Mild 1.0 in an amount of 0.02 % of standardised mixture, ripening to clot pH 4.5-4.7, then cooling with periodic stirring to 6±2 °C and delivered ready product for bottling and storage at temperature 4±2 °C. n EFFECT: invention enables to manufacture a product with low whey proteins allergenicity with high nutritive and biological value, intensify process of production. n 1 cl, 2 tbl |
| priorityDate | 2015-08-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 52.