| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0d924ed0d0f48bbfc0817add647f568e |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2400-245
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23Y2220-15
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2400-113
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23Y2240-65
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23Y2220-03
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23Y2240-75
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2400-249
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2400-137
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23Y2220-29
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2400-123 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-382
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0326
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-054
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C21-026 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-032
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C21-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-05 |
| filingDate |
2018-05-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8fa62f5bccb80ced1baf2c454e9b8722 |
| publicationDate |
2019-11-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2019350228-A1 |
| titleOfInvention |
Probiotic fermented whey based beverage, and method for producing same |
| abstract |
The present invention discloses a novel probiotic fermented beverage based on whey, comprising whey and a high probiotic microorganism concentration in the range of 107-108 CFU/mL, and a method for producing said beverage. The probiotic microorganism is a commercial yogurt culture of Streptococcus salivarus subsp. thermophilus and Lactobacillus delbruecki subsp. bulgaricus and a commercial culture of Lactobacillus acidophilus. The method for producing the probiotic fermented whey based beverage comprises recovering whey by an enzymatic coagulation process, percolation, enriching and pasteurizing whey, fermentation, sweeting and flavoring. The beverage comprises the following physico-chemical characteristics: pH 5.0±0.00; titratable acidity 68.0±1.4 mL NaOH 0.1N/100 mL; total solids 12.4±0.1% w/v; fat 0.8±0.1% w/v; protein 1±0.1% w/v; cinder 0.55±0.02% w/v; Total sugar 10.0±0.2% w/v; Reducing sugar 4.20±0.15% w/v; and Energic value 87.2±0.00 cal/100 g sample. The beverage comprises the following physico-chemical characteristics and probiotics count at 4° C. and 8° C.: 1-21 day shelf-life; pH 4.77-4.85; titratable acidity 72-73 mL NaOH 0.1N/100 mL; and probiotic count of about 31×107-39×107 CFU/mL. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112973817-A |
| priorityDate |
2018-05-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |