http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2605322-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f4530e8cfacd609b9a8d09c30fa96f2f |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0325 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-054 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-064 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-09 |
| filingDate | 2015-10-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-12-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f1d16d6534e585463ff66133f8c5ae70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b3c93f6709c1025ca48dbff2f1ad2df9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_faee3179634dd54950c1bc3517c0931f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c637b6d6a3f8a7afbfec0a1cbc442b5f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6472937b3265f1e4bd788245b7d1a533 |
| publicationDate | 2016-12-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2605322-C1 |
| titleOfInvention | Method of producing cheese product for elderly nutrition |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to dairy industry, in particular, to production of cheese products for nutrition of elderly people. Standardised milk with fat content of 2.5 % is pasteurised at 73±1 °C with holding at 22±3 °C and cooled to 35±2 °C. With constant stirring, "Protamin" yeast hydrolysate is added in an amount of 0.73-0.75 % of weight of standardised milk. Obtained mixture is pasteurised and cooled to fermentation temperature 33±1 °C. Direct addition starter is introduced - multi-type concentrate BK-Uglich-No. 4 or BK-Uglich-5A, or BK-Uglich-MST. Holding for an hour while stirring constantly. Method includes adding calcium chloride, a milk-clotting enzyme and coagulation. Clot is treated, cheese grains are salted with salt in an amount of 0.5-0.8 % of its weight. Cheese grains are kneaded, followed by self-pressing and cooling cheese product. Before stirring dill can be added to cheese grains in amount of 0.3-0.5 % of weight of cheese grains. n EFFECT: invention is aimed at obtaining a product with increased biological and nutritive value, improved assimilability, functional and preventive properties. n 1 cl, 1 tbl, 8 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2770463-C1 |
| priorityDate | 2015-10-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 41.