| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_91c6ed74163ce13890badb53e3cf9af7
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_adb0e564374fedf34b36103d36e6455a |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2400-245
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23Y2240-65 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1238
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1236 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-123 |
| filingDate |
2012-05-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2017-11-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c0e8f8fc1d63948af6c462805663701c |
| publicationDate |
2017-11-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-9808022-B2 |
| titleOfInvention |
Process for manufacturing of a fermented dairy product |
| abstract |
A process for the manufacture of a fermented dairy product comprising (a) subjecting a milk base to fermentation with a starter comprising of a weakly post-acidifying bacterial culture, until a desired pH value in the range of 4.0 and 5.0 is reached (end of fermentation), (b) optionally cooling the fermented milk base obtained in step (a); and (c) packaging the fermented dairy product. |
| priorityDate |
2011-05-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |