| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_eb0eaaffdf709d730a22d78dd85c0e67 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-123 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-123 |
| filingDate |
2018-03-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2019-01-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a81c0cc8b0674d7fc31fedebfb5ce6fa
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d4f0a8f3f26af934064b33da72e7bde7
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e3431f9353ca63bf58d64afe2fea55fe
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_829e503ccc9550e9994dba23131c07c7
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_791f88bd798b7fb52b1e528a0a8d81ea
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_548ac972d061b931f96d24152864e2f2 |
| publicationDate |
2019-01-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
RU-2678753-C1 |
| titleOfInvention |
Yogurt composition |
| abstract |
FIELD: food industry. n SUBSTANCE: invention relates to the food industry, in particular the production of yogurt. Composition includes goat milk of 3–4.5 % fat content, oat bran, lactobacillus bulgaricus and Streptococcus thermophilus microorganisms in a ratio of 1:1 and melon fruitade used as ferment. Components used in the following ratio, wt.%: oat bran 5–25; yeast 5–10; melon fruitade 5–20; goat milk of fat content of 3–4.5 % – the rest. n EFFECT: product has a high energy value while improving the organoleptic characteristics of the product with a pronounced milky taste and aroma. n 1 cl, 2 ex |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2780862-C1 |
| priorityDate |
2018-03-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |