MILK PRODUCT AND PROCESS
Spreadable homogeneous milk prod. is prepd. by freezing concd. milk contg. >=19 wt.% of a non-fatty milk solids and at least 3.5 wt.% of edible fatty solids, and keeping it for at least 24 hrs. at a temp between the freezing pt. and -3 degrees C (pref. between -15 and 16 degrees C). The prod. has...
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| creator | BOHREN H GROUX M |
| description | Spreadable homogeneous milk prod. is prepd. by freezing concd. milk contg. >=19 wt.% of a non-fatty milk solids and at least 3.5 wt.% of edible fatty solids, and keeping it for at least 24 hrs. at a temp between the freezing pt. and -3 degrees C (pref. between -15 and 16 degrees C). The prod. has high storage stability; there is no sepn. of phases. |
| format | Patent |
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The prod. has high storage stability; there is no sepn. of phases.</description><language>eng</language><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; MAKING THEREOF ; MILK OR CHEESE SUBSTITUTES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>1974</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=19740424&DB=EPODOC&CC=ZA&NR=733662B$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19740424&DB=EPODOC&CC=ZA&NR=733662B$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>BOHREN H</creatorcontrib><creatorcontrib>GROUX M</creatorcontrib><title>MILK PRODUCT AND PROCESS</title><description>Spreadable homogeneous milk prod. is prepd. by freezing concd. milk contg. >=19 wt.% of a non-fatty milk solids and at least 3.5 wt.% of edible fatty solids, and keeping it for at least 24 hrs. at a temp between the freezing pt. and -3 degrees C (pref. between -15 and 16 degrees C). The prod. has high storage stability; there is no sepn. of phases.</description><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>MAKING THEREOF</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1974</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZJDw9fTxVggI8ncJdQ5RcPRzAbGdXYODeRhY0xJzilN5oTQ3g5yba4izh25qQX58anFBYnJqXmpJfJSjubGxmZmRkzFBBQA8tx6F</recordid><startdate>19740424</startdate><enddate>19740424</enddate><creator>BOHREN H</creator><creator>GROUX M</creator><scope>EVB</scope></search><sort><creationdate>19740424</creationdate><title>MILK PRODUCT AND PROCESS</title><author>BOHREN H ; GROUX M</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_ZA733662B3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1974</creationdate><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>MAKING THEREOF</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>BOHREN H</creatorcontrib><creatorcontrib>GROUX M</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>BOHREN H</au><au>GROUX M</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>MILK PRODUCT AND PROCESS</title><date>1974-04-24</date><risdate>1974</risdate><abstract>Spreadable homogeneous milk prod. is prepd. by freezing concd. milk contg. >=19 wt.% of a non-fatty milk solids and at least 3.5 wt.% of edible fatty solids, and keeping it for at least 24 hrs. at a temp between the freezing pt. and -3 degrees C (pref. between -15 and 16 degrees C). The prod. has high storage stability; there is no sepn. of phases.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | MILK PRODUCT AND PROCESS |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-06T04%3A10%3A46IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=BOHREN%20H&rft.date=1974-04-24&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EZA733662B%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |