| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c4012d612270db3dc43d9a770e89bc0b |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-123
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-133 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-133
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-123 |
| filingDate |
2011-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2017-07-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c96f70e923c1a4dba99dc88f6fc14edb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1accb49678be78e58dc6dd538e44d3f8
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1d97e3202718a144689ec90691e45053
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7211c2a24156aaa1c8daaba6da2910ea
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_489a820f1a0fdfaf4e1f255dcbda12cb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9463d2f16eb562854c1e8135053d9e67
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b22b4cc70f6257ebc96dc5332d194e1a |
| publicationDate |
2017-07-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
RU-2626538-C2 |
| titleOfInvention |
Fermented milk product containing fruit preparation, and method for its production |
| abstract |
FIELD: food industry. n SUBSTANCE: fermented milk product contains a fruit preparation in an amount from 20 to 90% by weight of the product, and the fermented milk composition in an amount from 10 to 80% by weight of the product, containing a Lactobacillus bulgaricus strain in an amount of at least 1.10 7 CFU/ml, a Streptococcus thermophilus strain in an amount of at least 1.10 7 CFU/ml, and a Lactobacillus casei strain of a paracasei CNCM I-1518 subspecies in an amount from 1.10 5 to 1.10 9 CFU/ml. The method for producing a fermented milk product comprises the stage of mixing the fruit preparation with the fermented milk composition. n EFFECT: obtaining a product with high nutritional characteristics, with good organoleptic properties. n 17 cl, 2 tbl |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2802075-C1 |
| priorityDate |
2011-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |