| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bdae4e4d024ad1d984e0bf0a7a313680 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1216
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C21-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1422
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J1-205
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C21-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1512
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1524
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1307 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-142
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C21-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P30-40 |
| filingDate |
2015-05-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ab1257c548ad4f7cb0b9e07bc5c90865
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ed36fec53ed1c5fffea316fe519817ba
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_00a3ba8d59b881ee38f49453601ef490 |
| publicationDate |
2017-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2017202232-A1 |
| titleOfInvention |
Dairy products and methods for producing them |
| abstract |
The present invention relates to a method of producing a protein containing dairy mousse, such as a quark mousse or a yogurt mousse. In particular, the present invention relates to a method of producing whipped dairy products involving the use of an ideal whey protein solution and protein modifying enzyme in the production of dairy mousses. The invention enables the production of dairy whipped products with relatively high protein content simultaneously with relatively low carbohydrate and fat contents in which the bubbles improve the mouth feel and rheological performance of the product. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11523621-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2018084796-A1 |
| priorityDate |
2014-05-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |