http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2014017368-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_676aa78d7f0d4d931400835b7d379245 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_886a6eed19ee9de30a2640e774181b7f http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d75a313fbbd1ae843966b83cf129f723 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5c071ec637a8e089ba4a7feea55feab6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b6feb4819ebcbadd455491496b342569 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-18 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-18 |
| filingDate | 2012-01-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c81393a204d6ed040d0a6a068e23ee0d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d22de50a75f1a641776cdc5b38c35e6c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0e1c3386b1ce053d6412e965c02db106 |
| publicationDate | 2014-01-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-2014017368-A1 |
| titleOfInvention | Solid milks and method for producing solid milks |
| abstract | The invention relates to a method for producing solid milks and to the products obtained with the aid of this method. The method comprises a compression step, then a moistening step, then a drying step. The compression step is carried out with a compaction ratio comprised between 50% and 80%. In the moistening step, water is sprayed on the outside surface of the said compressed and solid milk unit with an amount comprised between 0. mg and 8 mg per cm 2 of the area of the said outside surface, the duration of the moistening step being less than 1 s, to obtain a moistened solid unit having a moistened outside layer of at least two rows of milk particles. The drying step follows the moistening step less than 10 10 s, the duration of the drying step being less than 30 s. The solid milk has a core/crust structure, the average thickness of the crust being at least the thickness of two rows of milk particles. |
| priorityDate | 2011-01-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.