CN113892518A - Solidified fermented milk without food additive - Google Patents
Solidified fermented milk without food additive Download PDFInfo
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- CN113892518A CN113892518A CN202111238658.2A CN202111238658A CN113892518A CN 113892518 A CN113892518 A CN 113892518A CN 202111238658 A CN202111238658 A CN 202111238658A CN 113892518 A CN113892518 A CN 113892518A
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- 235000015140 cultured milk Nutrition 0.000 title claims abstract description 38
- 235000013373 food additive Nutrition 0.000 title claims abstract description 18
- 239000002778 food additive Substances 0.000 title claims abstract description 18
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 41
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 41
- 239000000843 powder Substances 0.000 claims abstract description 38
- 235000021119 whey protein Nutrition 0.000 claims abstract description 38
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 15
- 230000008569 process Effects 0.000 claims abstract description 14
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000000265 homogenisation Methods 0.000 claims abstract description 5
- 239000013589 supplement Substances 0.000 claims abstract description 3
- 239000011259 mixed solution Substances 0.000 claims description 23
- 238000001816 cooling Methods 0.000 claims description 15
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 10
- 238000007872 degassing Methods 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 238000010008 shearing Methods 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 238000011081 inoculation Methods 0.000 claims description 5
- 235000020183 skimmed milk Nutrition 0.000 claims description 4
- 238000005238 degreasing Methods 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 230000000887 hydrating effect Effects 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 2
- 235000013618 yogurt Nutrition 0.000 abstract description 17
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 239000005862 Whey Substances 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 3
- 238000001556 precipitation Methods 0.000 abstract description 2
- 238000005457 optimization Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 9
- 238000002360 preparation method Methods 0.000 description 4
- 108010010803 Gelatin Proteins 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000008273 gelatin Substances 0.000 description 3
- 229920000159 gelatin Polymers 0.000 description 3
- 235000019322 gelatine Nutrition 0.000 description 3
- 235000011852 gelatine desserts Nutrition 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 230000006378 damage Effects 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 description 1
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 238000000844 transformation Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/18—Milk in dried and compressed or semi-solid form
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a set fermented milk without food additives, which comprises the following raw materials in parts by weight per 1000 parts of fermented milk: 850-930 parts of raw milk, 26-34 parts of whey protein powder, 40-80 parts of white granulated sugar, 50-200 DCU/ton of strain and the balance of water for supplement; wherein the whey protein powder comprises German Alpavit whey protein powder with the model number of WPC30/8 and Danish Ara Nutrilac whey protein powder with the model number of YO-5215. According to the invention, through optimization and process improvement of a formula, the selected whey protein powder is subjected to special pretreatment and the homogenization pressure is reduced, so that the problem of adding a large amount of additives during production of the set yogurt is avoided, the special tissue state requirement of the set yogurt is ensured, and the problems of whey precipitation, state crushing and the like caused by uncontrollable factors of subsequent processes (such as logistics transportation links and the like) are also avoided.
Description
Technical Field
The invention relates to a preparation process of fermented milk, in particular to solidified fermented milk without food additives.
Background
Set yoghurt as a special class in the yoghurt item has a group of faithful consumer groups in the market due to its smooth and fine curd state and smooth mouthfeel. Based on the requirements of consumers on the curdled state and the mouthfeel and the requirements on product production and circulation, the set yoghurt on the market at present needs to use food additives: for example, the popular plastic bowl-packed old yogurt in the market is added with a large amount of gelling agents and thickening agents such as gelatin and pectin on the basis of the set yogurt process to avoid damage caused by vibration during transportation, and the old yogurt cannot become liquid state no matter how the old yogurt vibrates. However, with the enhancement of health consciousness of consumers, higher requirements are put forward for products, the acceptance of the products with a large amount of food additives is reduced, the set yogurt market is always in a state of being not warm and not burning, even if new products are released by part of manufacturers in recent years, the new products are upgraded from the aspects of taste, mouthfeel and packaging form, and are not lasting after being burnt, and finally the set yogurt is annihilated in the market.
Health is a constant topic constantly pursued by consumers, some clean labels and no-additive products appear in the market in recent years, but the solidified yoghurt is blank in the market at present due to the barriers in formula and process.
Disclosure of Invention
The invention aims to provide a set fermented milk without food additives.
The technical scheme for realizing the purpose of the invention is as follows: a set fermented milk without food additive comprises the following raw materials per 1000 weight parts of fermented milk: 850-930 parts of raw milk, 26-34 parts of whey protein powder, 40-80 parts of white granulated sugar, 50-200 DCU/ton of strain and the balance of water for supplement; wherein the whey protein powder comprises German Alpavit whey protein powder with the model number of WPC30/8 and Danish Arara Nutrilac whey protein powder with the model number of YO-5215;
the solidified fermented milk without the food additive is prepared by the following steps:
(1) and (3) standardization: standardizing raw milk to obtain standardized raw milk, and performing degreasing process on part of the standardized raw milk to obtain degreased milk for dissolving whey protein powder;
(2) pretreating whey protein powder, heating the skim milk prepared in the step (1) to 70-75 ℃, adding the weighed whey protein powder, shearing at a high speed for 3-5 min, and standing and hydrating for 60-70 min to obtain a first mixed solution;
(3) adding white granulated sugar into the first mixed solution obtained in the step (2), shearing at a high speed for 3-5 min, and uniformly mixing to obtain a second mixed solution;
(4) degassing: degassing the second mixed solution uniformly mixed in the step (3) at a degassing pressure of-80 kPa to-50 kPa;
(5) homogenizing: homogenizing the second mixed solution degassed in the step (4), wherein the homogenizing temperature is controlled to be 60-65 ℃, the homogenizing pressure is controlled to be 2-3 Mpa in a second stage, and the homogenizing pressure is controlled to be 8-12 Mpa in a first stage;
(6) and (3) sterilization: sterilizing the second mixed solution after the homogenization treatment in the step (5), wherein the sterilization temperature is controlled to be 94-96 ℃, and the sterilization time is 290-310 s;
(7) primary cooling and temporary storage: cooling the second mixed solution sterilized in the step (6) to 2-6 ℃, and temporarily storing;
(8) inoculating strains to the second mixed solution cooled in the step (7) to obtain an inoculated feed liquid;
(9) preheating: preheating the inoculation feed liquid obtained in the step (8) to 41-43 ℃;
(10) filling;
(11) fermentation: maintaining the temperature of the inoculated material liquid filled in the step (10) in a heat preservation chamber at 41-43 ℃, fermenting for 4.5-5.5 h, and controlling the fermentation acidity at 80-85 DEG T to obtain fermented milk;
(12) secondary cooling: cooling the fermented milk obtained in the step (11) to a temperature of between 10 and 15 ℃ within 1 hour;
(13) warehousing: and (3) transferring the fermented milk subjected to secondary cooling in the step (12) into a cold storage at the temperature of 2-6 ℃ to obtain the solidified fermented milk without the food additive.
Furthermore, the content of the German Alpavit brand WPC30/8 whey protein powder is 20-25 parts per 1000 parts by weight of the fermented milk raw material, and the content of the Danish alaNutriglac brand YO-5215 whey protein powder is 6-9 parts per 1000 parts by weight of the fermented milk raw material.
Because the formula does not contain food additives and has requirements on the coagulation state of the product, the requirement on the gel state of the product is met by selecting the specially modified whey protein powder when the formula is designed. According to the invention, the protein structures of the selected German Alpavit whey protein powder with the model of WPC30/8 and the Danish AlraNutrilac whey protein powder with the model of YO-5215 are modified, so that the dissolving effect of the whey protein powder is ensured, the subsequent gel function of the whey protein powder is fully reflected, the fermented state of the product is in an ideal state, and therefore, 70-75 ℃ skim milk is selected, and the standing hydration time is controlled to be 60-70 min to improve the solubility of the solution for dissolving.
Meanwhile, in the whole production process, homogenization is the process which has the greatest influence on the state of a finished product, and in order to ensure that a stable system structure formed by the dissolved whey protein powder in the product is not damaged, the homogenization pressure of the invention is lower than that of the conventional process, wherein the second level is controlled to be 2-3 MPa, and the first level is controlled to be 8-12 MPa.
The invention has the beneficial effects that:
1. by optimizing the formula and improving the process, the problem of adding a large amount of additives during the production of the set yogurt is avoided, the unique taste of the set yogurt is maintained, the consumers can eat the set yogurt without psychological burden in the eating process, and a cup of healthy and additive-free set yogurt is provided for the consumers;
2. the step (2) of the preparation method ensures the special tissue state requirement of the set yogurt and avoids the problems of whey separation, state crushing and the like caused by uncontrollable factors of subsequent processes (such as logistics transportation links and the like) by special pretreatment and process innovation of whey protein powder.
Detailed Description
The following is a detailed description of the preferred embodiments of the invention.
Example 1
A set fermented milk without food additive comprises the following raw materials in 1000 parts by weight: 850 parts of raw milk, 80 parts of white granulated sugar, 25 parts of German Alpavit brand whey protein powder with the model of WPC30/8, 9 parts of Danish Alla Nutrilac brand whey protein powder with the model of YO-5215, 200 DCU/ton of strain and the balance of water.
The solidified fermented milk without the food additive is prepared by the following steps:
(1) and (3) standardization: standardizing raw milk to obtain standardized raw milk, and performing degreasing process on part of the standardized raw milk to obtain degreased milk for dissolving whey protein powder;
(2) pretreatment and addition of whey protein powder: heating the skim milk prepared in the step (1) to 70 ℃, adding weighed whey protein powder, shearing at a high speed for 3min, and standing and hydrating for 60min to obtain a first mixed solution;
(3) adding white granulated sugar into the first mixed solution obtained in the step (2), shearing at a high speed for 3min, and uniformly mixing to obtain a second mixed solution;
(4) degassing: degassing the second mixed solution uniformly mixed in the step (3) at the degassing pressure of-80 kPa;
(5) homogenizing: homogenizing the second mixed solution degassed in the step (4), wherein the homogenizing temperature is controlled at 60 ℃, the homogenizing pressure is controlled at 2Mpa in two stages and 8Mpa in one stage;
(6) and (3) sterilization: sterilizing the second mixed solution after homogenizing treatment in the step (5), wherein the sterilization temperature is controlled at 94 ℃, and the sterilization time is 290 s;
(7) primary cooling and temporary storage: cooling the second mixed solution sterilized in the step (6) to 2 ℃, and temporarily storing;
(8) inoculation: inoculating strains to the second mixed solution cooled in the step (7) to obtain an inoculated feed liquid;
(9) preheating: preheating the inoculation feed liquid obtained in the step (8) to 41 ℃;
(10) filling;
(11) fermentation: maintaining the temperature of the inoculation liquid filled in the step (10) in a heat preservation chamber at 41 ℃, fermenting for 5.5h, and controlling the fermentation acidity at 80 DEG T;
(12) secondary cooling: cooling the fermented milk obtained in the step (11) to 10-15 ℃ within 1 h;
(13) warehousing: and (3) transferring the fermented milk subjected to secondary cooling in the step (12) into a cold storage at the temperature of 2-6 ℃ to obtain the solidified fermented milk without the food additive.
Examples 2 to 8
Examples 2 to 8 were prepared in the same manner as in example 1, except that parameters of each step in the component design and the preparation method were different, and the specific component composition of each example and the parameters of each step are shown in table 1 and table 2, respectively.
Table 1 strain units: DCU/ton remaining units: portions are
TABLE 2
The invention provides three groups of comparative examples at the same time, and the process method of the four groups of comparative examples is the same as that of the embodiment of the invention, and the difference is that the components are different, and the specific components are as follows:
comparative example 1:
every 1000 weight parts of the formula comprises the following raw materials: 890 parts of raw milk, 60 parts of white granulated sugar, 40 parts of German Alpavit WPC30/8 whey protein powder, and the following strains: 100 DCU/ton, and the balance is supplemented by water.
Comparative example 2:
every 1000 weight parts of the formula comprises the following raw materials: 890 parts of raw milk, 60 parts of white granulated sugar, 20 parts of Danish Arala Nutrilac YO-5215 whey protein powder, and strains: 100 DCU/ton, and the balance is supplemented by water.
Comparative example 3:
every 1000 weight parts of the formula comprises the following raw materials: 850 parts of raw milk, 80 parts of white granulated sugar, 20 parts of constant natural WPC515 whey protein powder, 25 parts of cream, 3 parts of gelatin, 1 part of diacetyl tartaric acid monoglyceride and diglyceride, 1 part of pectin and a strain: 1250 DCU/ton, the balance is supplemented with water.
The invention simultaneously tests the texture, taste, aroma, sweetness and state performance of the samples 1-4 and the comparative examples 1-3, wherein the state performance is obtained by inclining the sample (100 g is poured into a plastic cup for fermentation finished product) for 5 hours at an angle of 5 degrees, observing the state destruction condition and weighing the whey precipitation weight for comprehensive evaluation, the texture and the taste are subjected to evaluation test by professional sensory evaluation personnel, the specific score condition is shown in table 3, and the specific score standard is shown in table 4:
TABLE 3
TABLE 4
As can be seen from Table 3, the solidified fermented milk obtained by the component design and preparation method of the invention can be kept for 5 hours, wherein the tissue state meets the solidified requirement when the fermented milk is scooped in examples 1-5, the state of the fermented milk is basically unchanged after the fermented milk is scooped in examples 6-8 and comparative example 3 added with gelatin/pectin, but the fermented milk is hard or soft when the fermented milk is scooped, and the fermented milk in comparative examples 1 and 2 is broken after 2-3.5 hours, so that the cup-off phenomenon occurs. Meanwhile, the mouth feel of the examples 1-8 of the invention is tender and smooth, and the fragrance is natural, which are obviously superior to those of the comparative examples 1-3.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all equivalent flow transformations made by the present specification, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.
Claims (2)
1. A set-style fermented milk containing no food additive, characterized in that: the fermented milk comprises the following raw materials in parts by weight per 1000 parts of fermented milk: 850-930 parts of raw milk, 26-34 parts of whey protein powder, 40-80 parts of white granulated sugar, 50-200 DCU/ton of strain and the balance of water for supplement; wherein the whey protein powder comprises German Alpavit whey protein powder with the model number of WPC30/8 and Danish Arara Nutrilac whey protein powder with the model number of YO-5215;
the solidified fermented milk without the food additive is prepared by the following steps:
(1) and (3) standardization: standardizing raw milk to obtain standardized raw milk, and performing degreasing process on part of the standardized raw milk to obtain degreased milk for dissolving whey protein powder;
(2) pretreating whey protein powder, heating the skim milk prepared in the step (1) to 70-75 ℃, adding the weighed whey protein powder, shearing at a high speed for 3-5 min, and standing and hydrating for 60-70 min to obtain a first mixed solution;
(3) adding white granulated sugar into the first mixed solution obtained in the step (2), shearing at a high speed for 3-5 min, and uniformly mixing to obtain a second mixed solution;
(4) degassing: degassing the second mixed solution uniformly mixed in the step (3) at a degassing pressure of-80 kPa to-50 kPa;
(5) homogenizing: homogenizing the second mixed solution degassed in the step (4), wherein the homogenizing temperature is controlled to be 60-65 ℃, the homogenizing pressure is controlled to be 2-3 Mpa in a second stage, and the homogenizing pressure is controlled to be 8-12 Mpa in a first stage;
(6) and (3) sterilization: sterilizing the second mixed solution after the homogenization treatment in the step (5), wherein the sterilization temperature is controlled to be 94-96 ℃, and the sterilization time is 290-310 s;
(7) primary cooling and temporary storage: cooling to 2-6 ℃, and temporarily storing;
(8) inoculating strains to the second mixed solution cooled in the step (7) to obtain an inoculated feed liquid;
(9) preheating: preheating the inoculation feed liquid obtained in the step (8) to 41-43 ℃;
(10) filling;
(11) fermentation: maintaining the temperature of the inoculated material liquid filled in the step (10) in a heat preservation chamber at 41-43 ℃, fermenting for 4.5-5.5 h, and controlling the fermentation acidity at 80-85 DEG T to obtain fermented milk;
(12) secondary cooling: cooling the fermented milk obtained in the step (11) to a temperature of between 10 and 15 ℃ within 1 hour;
(13) warehousing: and (3) transferring the fermented milk subjected to secondary cooling in the step (12) into a cold storage at the temperature of 2-6 ℃ to obtain the solidified fermented milk without the food additive.
2. The set fermented milk without food additive according to claim 1, characterized in that: the content of the German Alpavit-brand WPC30/8 whey protein powder is 20-25 parts per 1000 parts by weight of the fermented milk raw material, and the content of the Danish Alla Nutrilac-brand YO-5215 whey protein powder is 6-9 parts.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111238658.2A CN113892518A (en) | 2021-10-25 | 2021-10-25 | Solidified fermented milk without food additive |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111238658.2A CN113892518A (en) | 2021-10-25 | 2021-10-25 | Solidified fermented milk without food additive |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103651784A (en) * | 2013-12-24 | 2014-03-26 | 武汉光明乳品有限公司 | Fermented milk without food additive and preparation method for fermented milk |
| CN107047769A (en) * | 2017-06-20 | 2017-08-18 | 河南花花牛生物科技有限公司 | A kind of coagulating type cheese flavored fermented milk and preparation method thereof |
-
2021
- 2021-10-25 CN CN202111238658.2A patent/CN113892518A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103651784A (en) * | 2013-12-24 | 2014-03-26 | 武汉光明乳品有限公司 | Fermented milk without food additive and preparation method for fermented milk |
| CN107047769A (en) * | 2017-06-20 | 2017-08-18 | 河南花花牛生物科技有限公司 | A kind of coagulating type cheese flavored fermented milk and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 付丽等: "乳清蛋白粉对凝固型酸奶品质影响的研究", 《食品工业科技》, pages 1 - 13 * |
| 王飞等: "不同浓缩乳清蛋白80粉的特性分析及其对酸奶品质的影响", 《中国乳品工业》, pages 16 - 20 * |
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Application publication date: 20220107 |