| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bce247b4387a2a3a4df151d493296960 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C21-00 |
| filingDate |
1989-12-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
1992-02-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_de6f8d9750eb841b450572a77bdbca33
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a19a4d9fd4606370caa0d47860757bdf
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5c1058a40d8cf5062a73a4c260ca11df
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b819000c8be4d88fa9b7e812363d2414
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bfea79d10bc432f5c2222453a58eebfc
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aab366519e97e09751b89ec9d9ab59ae |
| publicationDate |
1992-02-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
SU-1711781-A1 |
| titleOfInvention |
Method of production of milk jelly |
| abstract |
The invention relates to the dairy industry and is intended for the production of jelly directly consumed in food. The aim of the invention is to improve the organoleptic characteristics and the type of product. For the production of milk jelly, the curd whey and skimmed milk are pasteurized separately, the amount of skimmed milk is 40-45% by weight of the mixture. Citric acid in the amount of 0.1-2% is added to the mixture of whey and skimmed milk, pasteurized food colors and flavors are added before bottling. 1 hp f-ly. |
| priorityDate |
1989-12-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |