PROCESS FOR PRODUCUNG SOURED MILK PRODUCT "NARINEN"
Process for producing soured milk product "Narinen", comprising heat-treating the milk, cooling it to fermentation temperature, introducing microorganisms of the species Lactobacillus acidophilus, souring of the milk and cooling, characterized in that the fermentation is performed at a tem...
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| creator | MADOJAN, ROZA, ANUSHAVAVOVNA |
| description | Process for producing soured milk product "Narinen", comprising heat-treating the milk, cooling it to fermentation temperature, introducing microorganisms of the species Lactobacillus acidophilus, souring of the milk and cooling, characterized in that the fermentation is performed at a temperature of 32-38 degree C, and further souring at a temperature of 30-37 degree C to the acidity of the product being 40-60 degree T. |
| format | Patent |
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rus</language><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; MAKING THEREOF ; MILK OR CHEESE SUBSTITUTES ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>1999</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19990624&DB=EPODOC&CC=EA&NR=000401B1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76419</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19990624&DB=EPODOC&CC=EA&NR=000401B1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>MADOJAN, ROZA, ANUSHAVAVOVNA</creatorcontrib><title>PROCESS FOR PRODUCUNG SOURED MILK PRODUCT "NARINEN"</title><description>Process for producing soured milk product "Narinen", comprising heat-treating the milk, cooling it to fermentation temperature, introducing microorganisms of the species Lactobacillus acidophilus, souring of the milk and cooling, characterized in that the fermentation is performed at a temperature of 32-38 degree C, and further souring at a temperature of 30-37 degree C to the acidity of the product being 40-60 degree T.</description><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>MAKING THEREOF</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1999</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDAOCPJ3dg0OVnDzD1IAsl1CnUP93BWC_UODXF0UfD19vKGiIQpKfo5Bnn6ufko8DKxpiTnFqbxQmptB3s01xNlDN7UgPz61uCAxOTUvtSTe1dHAwMDEwNDJ0JiwCgAEuyX6</recordid><startdate>19990624</startdate><enddate>19990624</enddate><creator>MADOJAN, ROZA, ANUSHAVAVOVNA</creator><scope>EVB</scope></search><sort><creationdate>19990624</creationdate><title>PROCESS FOR PRODUCUNG SOURED MILK PRODUCT "NARINEN"</title><author>MADOJAN, ROZA, ANUSHAVAVOVNA</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EA000401B13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; rus</language><creationdate>1999</creationdate><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>MAKING THEREOF</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>MADOJAN, ROZA, ANUSHAVAVOVNA</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>MADOJAN, ROZA, ANUSHAVAVOVNA</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>PROCESS FOR PRODUCUNG SOURED MILK PRODUCT "NARINEN"</title><date>1999-06-24</date><risdate>1999</risdate><abstract>Process for producing soured milk product "Narinen", comprising heat-treating the milk, cooling it to fermentation temperature, introducing microorganisms of the species Lactobacillus acidophilus, souring of the milk and cooling, characterized in that the fermentation is performed at a temperature of 32-38 degree C, and further souring at a temperature of 30-37 degree C to the acidity of the product being 40-60 degree T.</abstract><edition>6</edition><oa>free_for_read</oa></addata></record> |
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| language | eng ; rus |
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| subjects | DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | PROCESS FOR PRODUCUNG SOURED MILK PRODUCT "NARINEN" |
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