| 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 |
| 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/A23C9-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C17-00 |
| filingDate |
2012-05-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_522d4d011f8454e99bd2b2375c65d34f |
| publicationDate |
2012-11-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2012159922-A1 |
| 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. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11325986-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2015067559-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2017068017-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3178329-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113755398-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113755398-B |
| priorityDate |
2011-05-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |