| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bdae4e4d024ad1d984e0bf0a7a313680 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-123
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1307
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1422 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-142
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-123 |
| filingDate |
2017-12-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2022-10-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ac1962e8a6525cfff9ea68860dff2d81
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3e65c3f4334cb8d2b0c03b9b991a0d14 |
| publicationDate |
2022-10-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-11464237-B2 |
| titleOfInvention |
Product and process for its preparation |
| abstract |
The invention relates to a low-sugar acidified product, preferably yogurt or quark, and to a process for its preparation, wherein a milk raw material having a lactose content in the range from about 0.6 weight-% to 2.5 weight-% is used as a starting material. |
| priorityDate |
2016-12-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |