http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2595416-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7ba7555c8afe978e165b2bd4db6837e2 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-142 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-15 |
| filingDate | 2014-04-11-04:00^^<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_3a4a318f1b8b252bb2f138e68765ad84 |
| publicationDate | 2016-08-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2595416-C2 |
| titleOfInvention | Milk product and production method thereof |
| abstract | FIELD: food industry. n SUBSTANCE: for 3.5 % fat milk product production method is implemented as follows. While stirring mixture of water filtrate and defatted milk is added with dry defatted milk residue and stabiliser for joining dehydrated milk fats and dry milk substances. Milk fats are dissolved and added to mixture, which is stirred, homogenised, pasteurised and cooled. Preliminarily defatted milk is fed into heat exchanger by means of pump where milk is heated to 45-48 °C and delivered into bactofuge. Milk is supplied into the micro filtration unit by means of pump where 6.9-8.9″ ceramic filters are applied, which throughput capacity is 1.1-1.6 mcm at temperature of 48-53 °C. Filtrate is delivered into pasteuriser where at temperature of 56.5-58.5 °C it is held until alkaline phosphatase test shows negative result. Cooled in heat exchanger to temperature of 4-6 °C and stored in intermediate vessels. n EFFECT: group of inventions ensures preservation of natural composition and taste properties of product. n 4 cl, 2 dwg, 5 tbl |
| priorityDate | 2014-02-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.