http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-585586-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_443a05960ae0a512f133ec8065df74d0 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C21-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C21-08 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C21-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C21-10 |
| filingDate | 1944-03-17^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1947-02-12^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | GB-585586-A |
| titleOfInvention | Improvements relating to the production of whey concentrates |
| abstract | To whey are added a sugar, e.g., sucose, lactose or dextrose, and the substances present in the ash of cow's milk and comprising at least sodium oxide, calcium oxide and magnesium oxide, these substances being present in the relative proportions in which they are present in a typical milk ash, i.e., of analysis (in parts per 100): potassium oxide 25.02; sodium oxide 10.01; calcium oxide 20.01; magnesium oxide 2.42; iron oxide 0.13; sulphur trioxide 3.84; phosphorus pentoxide 24.29; chlorine 14.28; the amount of these substances added being preferably sufficient to render the whey neutral or slightly alkaline, the mixture is pasteurized and is then concentrated, e.g., in a vacuum pan, or evaporated to dryness. The product may be incorporated in candy, ice cream, chocolate, baked goods, homogenized cultured milk, buttermilk, chocolate malted milk, babies' foods, condensed milk and milk powder. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0605219-B1 |
| priorityDate | 1943-02-19^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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