http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2015050385-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c0689a977285005ea7500fc8bd0ba7c3 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2400-215 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2400-249 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2400-231 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2400-219 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2400-31 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-127 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-076 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0323 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-127 |
| filingDate | 2014-08-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a5e2cd259c752e4020ea0b8cbc61cf8d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0c622a32ffe5660f99e7702889a7fc8c |
| publicationDate | 2015-02-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-2015050385-A1 |
| titleOfInvention | Quark base mix having enhanced taste properties ii |
| abstract | A quark base mix is proposed having enhanced taste properties, which is obtainable in thatn (a) raw milk is subjected to a temperature treatment and the cream is separated off in such a manner that a non-acidified quark base mix is formed, (b) the resultant mixture is subjected to a temperature treatment until denaturation occurs, (c) the denatured product is admixed with starter cultures and rennet and optionally (d) the quark base mix obtained after completion of fermentation is adjusted to a defined dry matter content and protein content,n nand, as starter culture,n (i) a first mixture of five microorganisms comprising (i-1) Streptococcus thermophilus, (i-2) Leuconostoc species, (i-3) Lactococcus lactis subsp. lactis biovar diacetylactis, (i-4) Lactococcus lactis subsp. lactis and (i-5) Lactococcus lactis subsp. cremoris, and (ii) a second mixture of three microorganisms comprising (ii-1) Streptococcus thermophilus, (ii-2) Lactococcus lactis subsp. lactis and (ii-3) Lactococcus lactis subsp. cremoris n nare used. |
| priorityDate | 2013-08-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.