http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2749740-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_536ec552944b3fd71c02a7c27468cdfa |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-076 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-045 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-055 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-045 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-055 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-076 |
| filingDate | 2020-07-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-06-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_73984c3f106523dd22f6a6c7cf4c0e50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_54a4a7009baf4ff9ad0d8c72fa6d7184 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7bb43fed0986f5b5cb6fe7da29b46075 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_22a0ca54b17b1d52841d5b7906f331bd http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d2a01e989be71d6b5168435b7e5139a3 |
| publicationDate | 2021-06-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2749740-C1 |
| titleOfInvention | Method for producing soft cheese |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to the field of cheese making. Dairy raw materials are mixed with filler, which is used as a hydrolyzate from antlers in an amount of 1.5-2.5% of the mass of dairy raw materials. The hydrolyzate is obtained by water extraction of antlers, crushed to a degree of grinding of at least 100 microns, with subsequent soaking of antler flour with water at a ratio of raw material to water of 1:125-1:160 for 2-3 hours. Raw materials are extracted under the influence of ultrasonic vibrations with a frequency of 20 24 kHz and an intensity of 13-15 W/cm 2 for 1.5-2.0 hours at a temperature of 45-50°C. The resulting mixture is heated and kept at a temperature of 93-95°C for 20-30 minutes. A coagulant is introduced, which is used as gluconic acid in the form of a 20% aqueous solution in an amount of 3.5% of the milk volume. The mixture is reheated, the curd is precipitated, the released whey is separated and the curd is formed. The cheese is salted, dried, cooled, kept at a temperature of 8-12°C for 10-16 hours and packed. n EFFECT: invention provides an expansion of the range of soft cheeses with high biological nutritional value. n 1 cl, 6 tbl |
| priorityDate | 2020-07-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.