| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ef73bf08d5e3022698ead84265aec55a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_083d59968742928ca256afb8fc1325f8
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ec8401b35451abb545802cfb4c91f98c |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J1-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-084
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-082
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1522 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-08 |
| filingDate |
2004-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fa0ce3473dd42312ef210b9c9dbc2e29
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_df2669b01490feb3d35464ed9fccf57d |
| publicationDate |
2006-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2006068505-A1 |
| titleOfInvention |
Dairy ingredient - preparation and use |
| abstract |
The invention provides a method for producing a dairy powder or a dairy concentrate. The pH of a liquid dairy starting material comprising casein and whey proteins is adjusted if necessary by addition of acid or alkali to a pH in the range 5.0-8.0. The pH adjusted material is then heat-treated to denature whey protein in the presence of casein. This treated material is either retained or dried to form a powder or as a dairy concentrate. The product may be used in a method for forming a product such as a processed cheese, a processed cheese-like product, a spread, a yoghurt or a dairy dessert. In this method, the product is dissolved/suspended (if necessary) and undergoes pH adjustment to a pH in the range 4.5-6.5. The material may be cooked to form a molten mass which is subsequently cooled to form a milk protein gel. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2013004644-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2011512816-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2262375-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2016102500-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2016102774-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2016102501-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2008101449-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AU-2011292508-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2262375-A4
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8192780-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11406110-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2007108708-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2012023863-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2007108709-A1 |
| priorityDate |
2004-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |