| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fe25c31e9562d29be1eca7fb53516cd2 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C2260-102
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C2250-05 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1322
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1422
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1427
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C1-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C3-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-043
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-05
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-123
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-137
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-08 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-142
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-137
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C3-02 |
| filingDate |
2019-05-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2022-03-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_98a6aebeef9e69f595a8a8bf6b4bc35c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9c2faf73de4d51c35672051ee56ca287 |
| publicationDate |
2022-03-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-11259535-B2 |
| titleOfInvention |
Food products and systems and methods of making same |
| abstract |
Food products and systems and methods for their production involve subjecting pasteurized milk to a concentration process thereby forming liquid concentrated milk, then fermenting the liquid concentrated milk to form a fermented concentrated milk product. The fermented concentrated milk product is combined with a liquid emulsifying agent, thereby forming a food product. The food product is formed without the fermented concentrated milk product and the food product reaching a temperature of 145° F. |
| priorityDate |
2019-05-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |