| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e196e6756811f8253de731dbea0b7789
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0b0b2337fbe6e5a47da40f565adb26ad
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2b5d4b144105be0a828e197b000b05d0 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02P60-87 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C11-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K10-28 |
| filingDate |
1987-04-13^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
1989-04-15^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b3f2228c9e65e662e03cb7d99199474c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_907238c7680fa162dacf254ab3d5669c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e0b4f56fdc9a78a84b2b1863eaa1909f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8bf17704a29ea01a5646c8cfe8ec08ec
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ff2ccd862a7cb0bbaff3a55a366f438b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_269f78c6fad16699f18c6224929d3541
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f49e5d5353b344d4352dfdf827807966
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a4d4abf256672763c162f38f938f1db0
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_29d26b04836d427e9ad8248bd4c75353
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b777e0faee6630dc93e666e699c11c44
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d06c7d9e87512e7997da099cc8ce281d |
| publicationDate |
1989-04-15^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
SU-1472030-A1 |
| titleOfInvention |
Method of producing whole milk substitute for young farm animals |
| abstract |
The invention relates to dairy prom. The purpose of the invention is to increase the nutritional and biological value of the product and improve its dispersion characteristics. The method involves using the composition for the preparation of ZOOM as one of the fatty components and at the same time the emulsifier, a heat-treated suspension of the lipid-forming CANDIDA HUNEICOLA yeast strains 6, VKPM U-223 in an amount from 2.9 to 3.1% by weight of dry matter from the mixture components of the target product. The fermentation process ends with a residual lactose content of 0.3-0.5%, heat treatment is carried out at 80-85 ° C with a holding time of 5-10 minutes. The product has a high content of essential fatty acids and essential amino acids. 5 tab. 2 Il. |
| priorityDate |
1987-04-13^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |