http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TW-200847930-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_493a62249bdb7488afc75e10c5ed91fc |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-12 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-12 |
| filingDate | 2007-06-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_82ff6fede8a36bada8cd9e77f54bceb7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fd2e97baf9dbca9571c8635df2ac8610 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d133a44438707e8c121dd67df28c65be |
| publicationDate | 2008-12-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | TW-200847930-A |
| titleOfInvention | Method of manufacturing fermented milk |
| abstract | The present invention relates to a method of manufacturing fermented milk, which comprises the following steps: (1) providing bacillus natto; (2) providing protein liquid, wherein the protein liquid is selected from the group consisting of (a) fresh milk, (b) liquid from milk powder, and (c) soybean milk; (3) putting the bacillus natto in the protein liquid, while the content of the bacillus natto in the protein liquid is ranged from 8.33X105CFU/ml to 2X109CFU/ml; (4) putting the protein liquid with the bacillus natto for 2 to 24 hours between 37 DEG C and 60 DEG C; and (5) obtaining a fermented milk from the bacillus natto. The present invention further relates to the fermented milk manufactured by the aforementioned method. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111031801-A |
| priorityDate | 2007-06-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 30.