| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2493e3faf1802fb3cf19f36649b570f3 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-284
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C3-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-137
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-123
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-076
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-256
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-076
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-281
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-256
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C3-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-137
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-123 |
| filingDate |
2014-12-19^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2019-04-15^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aa95bdc2e2c8f880030d2821a227117a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1572e42f28df30774070b8a56b6f7095 |
| publicationDate |
2019-04-15^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
ES-2709225-T3 |
| titleOfInvention |
Method to lighten the texture of a fermented milk product |
| abstract |
Method for lightening the texture of a fermented milk product comprising the steps of: (a) providing a fermented milk product containing 0.001 to 8% by weight of a texturizing agent and having a solids content of between 9.5 and 42% by weight weight and a total protein content comprised between 2.5 and 25% by weight in a container; (b) freezing said fermented milk product at a temperature below 0 ° C to obtain a frozen fermented milk product; wherein the fermented milk product is: (i) first brought to a temperature of -2 to 2 ° C in less than 8 to 12 minutes, (ii) then brought to a temperature of -5 to -10 ° C in 15 to 30 minutes , and (iii) finally brought to a temperature of at least -20 ° C in less than 8 to 12 minutes, and (c) thawing said frozen fermented milk product at a temperature between 0 ° C and 10 ° C by placing the milk product fermented frozen in a chamber or refrigerated device / or in which the temperature is between 0 and 10 ° C for at least 10h to obtain a cooled fermented milk product with a lightened texture. |
| priorityDate |
2013-12-20^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |