MD528Z - Soft drink and process for its production - Google Patents
Soft drink and process for its production Download PDFInfo
- Publication number
- MD528Z MD528Z MDS20120010A MDS20120010A MD528Z MD 528 Z MD528 Z MD 528Z MD S20120010 A MDS20120010 A MD S20120010A MD S20120010 A MDS20120010 A MD S20120010A MD 528 Z MD528 Z MD 528Z
- Authority
- MD
- Moldova
- Prior art keywords
- water
- whey
- sugar
- soft drink
- ascorbic acid
- Prior art date
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- 235000014214 soft drink Nutrition 0.000 title claims abstract description 12
- 238000000034 method Methods 0.000 title claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 title abstract description 12
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 20
- 239000005862 Whey Substances 0.000 claims abstract description 20
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 20
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 10
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 10
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 10
- 235000013351 cheese Nutrition 0.000 claims abstract description 9
- 235000013311 vegetables Nutrition 0.000 claims abstract description 9
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 229920002261 Corn starch Polymers 0.000 claims description 8
- 239000008120 corn starch Substances 0.000 claims description 8
- 235000013361 beverage Nutrition 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- BJHIKXHVCXFQLS-UYFOZJQFSA-N keto-D-fructose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 claims description 3
- 244000144730 Amygdalus persica Species 0.000 claims description 2
- 235000000832 Ayote Nutrition 0.000 claims description 2
- 240000004244 Cucurbita moschata Species 0.000 claims description 2
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 2
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 2
- 244000000626 Daucus carota Species 0.000 claims description 2
- 235000002767 Daucus carota Nutrition 0.000 claims description 2
- 241000220225 Malus Species 0.000 claims description 2
- 235000011430 Malus pumila Nutrition 0.000 claims description 2
- 235000015103 Malus silvestris Nutrition 0.000 claims description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 2
- 235000014443 Pyrus communis Nutrition 0.000 claims description 2
- 240000001987 Pyrus communis Species 0.000 claims description 2
- 235000015136 pumpkin Nutrition 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 abstract description 6
- 235000019698 starch Nutrition 0.000 abstract description 6
- 239000008107 starch Substances 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000009928 pasteurization Methods 0.000 abstract description 2
- 238000003756 stirring Methods 0.000 abstract description 2
- 235000015067 sauces Nutrition 0.000 abstract 2
- 239000000047 product Substances 0.000 description 6
- 239000003381 stabilizer Substances 0.000 description 4
- 235000013365 dairy product Nutrition 0.000 description 3
- 238000005238 degreasing Methods 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 230000003544 deproteinization Effects 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000010199 sorbic acid Nutrition 0.000 description 2
- 239000004334 sorbic acid Substances 0.000 description 2
- 229940075582 sorbic acid Drugs 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 235000021446 Apple puree Nutrition 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000007966 viscous suspension Substances 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Dairy Products (AREA)
Abstract
Description
Invenţia se referă la industria alimentară, şi anume la o băutură răcoritoare şi la procedeul de obţinere a acesteia. The invention relates to the food industry, namely to a soft drink and to the process for obtaining it.
Este cunoscută băutura nealcoolică nefermentată, unde materia primă de bază o constituie zerul obţinut la fabricarea brânzei proaspete de vaci. Compoziţia băuturii cunoscute include zer obţinut la fabricarea brânzei proaspete de vaci 52,6%, apă 37,5%, zahăr 5,0%, stabilizator Hamulsion GDL 0,3%, suc concentrat de fructe şi pomuşoare 4,6%, acid sorbic 0,01% [1]. A non-fermented soft drink is known, where the basic raw material is whey obtained from the manufacture of fresh cottage cheese. The composition of the known drink includes whey obtained from the manufacture of fresh cottage cheese 52.6%, water 37.5%, sugar 5.0%, stabilizer Hamulsion GDL 0.3%, concentrated fruit and berry juice 4.6%, sorbic acid 0.01% [1].
Este cunoscut procedeul de fabricare a băuturilor nefermentate pe bază de zer, care prevede adăugarea diferitor tipuri de maiele, procesarea zerului înainte de utilizare (deproteinizare, degresare), adăugarea diferitor stabilizatori de origine sintetică, cu rol de emulgatori, în cazul fabricării băuturilor nefermentate. Procedeul include degresarea şi curăţarea de fulgii de cazeină prin separarea zerului la temperatura de 30…45°C, dizolvarea stabilizatorului Hamulsion GDL în apă la temperatura de 85°C cu agitare continuă timp de 10…20 min pentru dizolvarea completă. În masa pregătită se adaugă ingredientele conform reţetei, se ajustează pH-ul produsului până la 3,8…3,9 cu acid sorbic, după care se pasteurizează la 85…89°C timp de 5…10 min, se răceşte până la 15…20°C, se ambalează în recipiente şi se răceşte la temperatura de 6…8°C [1]. The process of manufacturing unfermented whey-based beverages is known, which involves adding different types of leavening agents, processing the whey before use (deproteinization, degreasing), adding different stabilizers of synthetic origin, which act as emulsifiers, in the case of manufacturing unfermented beverages. The process includes degreasing and cleaning of casein flakes by separating the whey at a temperature of 30…45°C, dissolving the stabilizer Hamulsion GDL in water at a temperature of 85°C with continuous stirring for 10…20 min for complete dissolution. The ingredients are added to the prepared mass according to the recipe, the pH of the product is adjusted to 3.8…3.9 with sorbic acid, after which it is pasteurized at 85…89°C for 5…10 min, cooled to 15…20°C, packaged in containers and cooled to a temperature of 6…8°C [1].
Dezavantajul procedeului de producere a acestor tipuri de băuturi este că necesită operaţiuni tehnologice suplimentare (deproteinizare, degresare), iar odată aplicate aceste etape tehnologice pot duce la scăderea valorii biologice a produsului finit. The disadvantage of the production process of these types of drinks is that it requires additional technological operations (deproteinization, degreasing), and once applied, these technological steps can lead to a decrease in the biological value of the finished product.
Problema pe care o rezolvă invenţia constă în simplificarea procesului tehnologic şi ameliorarea calităţii produsului prin adăugarea amidonului de soriz în calitate de emulgator şi agent de reglare a termenului de valabilitate. The problem solved by the invention consists in simplifying the technological process and improving the quality of the product by adding corn starch as an emulsifier and shelf life regulating agent.
Invenţia soluţionează problema prin aceea că băutura răcoritoare conţine zer de brânză de vaci, apă, zahăr, piure de fructe şi/sau de legume, amidon de soriz, acid ascorbic în următorul raport al componentelor, % mas.: The invention solves the problem in that the soft drink contains cottage cheese whey, water, sugar, fruit and/or vegetable puree, corn starch, ascorbic acid in the following ratio of components, % by weight:
zer de brânză de vaci 60…80 apă 10…20 zahăr 5…13 piure de fructe şi/sau de legume 3…7 amidon de soriz 0,2…0,4 acid ascorbic 0,005…0,015cottage cheese whey 60…80 water 10…20 sugar 5…13 fruit and/or vegetable puree 3…7 corn starch 0.2…0.4 ascorbic acid 0.005…0.015
Băutura include în calitate de piure de fructe şi/sau legume piure de mere, pere, piersici, bostan, morcov sau un amestec din acestea. The drink includes as fruit and/or vegetable puree apple, pear, peach, pumpkin, carrot or a mixture thereof.
Procedeul de obţinere a băuturii răcoritoare include amestecarea amidonului de soriz cu apă în raport de 1:30 respectiv, omogenizarea timp de 10…15 min la presiunea de 7,5 MPa, adăugarea zerului, restului de apă, zahărului şi piureului, adăugarea acidului ascorbic până la atingerea pH-ului de 3,8…4,2, pasteurizarea la temperatura de 78…82°C timp de 5 min şi răcirea până la 15…20°C. The process of obtaining the soft drink includes mixing the corn starch with water in a ratio of 1:30 respectively, homogenization for 10…15 min at a pressure of 7.5 MPa, adding whey, the rest of the water, sugar and puree, adding ascorbic acid until reaching a pH of 3.8…4.2, pasteurization at a temperature of 78…82°C for 5 min and cooling to 15…20°C.
Băutura se ambalează în recipiente şi se păstrează la temperatura de 2…6°C. The drink is packaged in containers and stored at a temperature of 2…6°C.
Rezultatul constă în ameliorarea proprietăţilor organoleptice ale produsului final, simplificarea procesului de producere a băuturii răcoritoare din zer, stabilizată cu amidon de soriz, valorificarea zerului - un subprodus obţinut la fabricarea brânzei proaspete, utilizat frecvent în Republica Moldova ca furaj. The result is the improvement of the organoleptic properties of the final product, the simplification of the production process of the whey soft drink, stabilized with soy starch, the valorization of whey - a by-product obtained in the manufacture of fresh cheese, frequently used in the Republic of Moldova as feed.
Utilizarea în calitate de produs lactat a zerului obţinut la fabricarea brânzei proaspete de vaci permite de a produce o băutură lactată cu un conţinut minim de grăsimi, destinată unui grup variat de consumatori. Zerul îmbogăţeşte băutura cu proteine şi alte substanţe biologic active, ameliorând calitatea băuturii. Using whey obtained from the production of fresh cottage cheese as a dairy product allows for the production of a dairy beverage with a minimum fat content, intended for a diverse group of consumers. Whey enriches the beverage with proteins and other biologically active substances, improving the quality of the beverage.
Introducerea zaharozei în masa amestecului contribuie la formarea calităţilor gustative ale băuturii. La acidifiere zaharoza se scindează până la acidul lactic şi substanţe aromatice, care îi conferă băuturii un gust şi o aromă specifice. The introduction of sucrose into the mixture contributes to the formation of the taste qualities of the drink. During acidification, sucrose is broken down into lactic acid and aromatic substances, which give the drink a specific taste and aroma.
Adăugarea piureului de fructe şi/sau legume influenţează pozitiv calităţile organoleptice ale băuturii, şi anume contribuie la formarea gustului şi a aromei mai bogate. Adding fruit and/or vegetable puree positively influences the organoleptic qualities of the drink, namely contributing to the formation of a richer taste and aroma.
Amidonul de soriz formează suspensii mai vâscoase la temperaturi de 80±2°C decât alte tipuri de amidon la aceeaşi concentraţie a gelului, de aceea utilizarea acestuia ca agent de stabilizare a băuturii permite obţinerea unei consistenţe ce are un ritm de digestibilitate mai redus, recomandat în alimentaţia dietetică. Soriz starch forms more viscous suspensions at temperatures of 80±2°C than other types of starch at the same gel concentration, therefore its use as a beverage stabilizing agent allows for obtaining a consistency that has a lower digestibility rate, recommended in dietary nutrition.
Exemplul 1 Băutură răcoritoare Example 1 Soft drink
Pentru 100 kg băutură se utilizează 300 g amidon de soriz, la care prin omogenizare se adaugă 70 kg zer, 9 kg zahăr, 5 kg piure de măr, 15 kg apă, 15 g acid ascorbic. For 100 kg of drink, 300 g of corn starch is used, to which 70 kg of whey, 9 kg of sugar, 5 kg of apple puree, 15 kg of water, 15 g of ascorbic acid are added through homogenization.
Exemplul 2 Procedeu de obţinere a băuturii răcoritoare Example 2 Process for obtaining a soft drink
Separat se pregăteşte soluţia de amidon de soriz cu apă în raport de 1:30. Amestecul se omogenizează timp de 10…15 min la presiunea de 7,5 MPa. Apoi se adaugă cantităţile menţionate necesare de zer, restul de apă, zahărul, piureul de fructe şi/sau legume, se ajustează pH-ul produsului cu acid ascorbic până la 4, după care se pasteurizează amestecul la 78…82°C timp de 5 min, se răceşte până la 15…20°C. Produsul obţinut se ambalează în recipiente şi se păstrează la temperatura de 2…6°C. Separately, prepare the solution of soriz starch with water in a ratio of 1:30. The mixture is homogenized for 10…15 min at a pressure of 7.5 MPa. Then add the required amounts of whey, the rest of the water, sugar, fruit and/or vegetable puree, adjust the pH of the product with ascorbic acid to 4, after which the mixture is pasteurized at 78…82°C for 5 min, cooled to 15…20°C. The obtained product is packaged in containers and stored at a temperature of 2…6°C.
1. Хромтзов А.Г., Василин С. В. Справочник технолога молочного производства. Технология и рецептуры. Том 5. Продукты из обезжиренного молока, пахты и молочной сыворотки. Санкт-Петербург, ГИОРД, 2004, c. 265-266 1. Khromtzov A.G., Vasilin S. В. Handbook of dairy production technology. Technology and recipes. Volume 5. Products from skimmed milk, buttermilk and whey. Санкт-Петербург, ГИОРД, 2004, c. 265-266
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MDS20120010A MD528Z (en) | 2012-01-16 | 2012-01-16 | Soft drink and process for its production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MDS20120010A MD528Z (en) | 2012-01-16 | 2012-01-16 | Soft drink and process for its production |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| MD528Y MD528Y (en) | 2012-07-31 |
| MD528Z true MD528Z (en) | 2013-02-28 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| MDS20120010A MD528Z (en) | 2012-01-16 | 2012-01-16 | Soft drink and process for its production |
Country Status (1)
| Country | Link |
|---|---|
| MD (1) | MD528Z (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MD814Z (en) * | 2013-12-16 | 2015-04-30 | Эфраим ГИТЕНШТЕЙН | Process for producing kvass |
| MD889Z (en) * | 2014-06-03 | 2015-11-30 | Общественное Учреждение Научно-Практический Институт Садоводства И Пищевых Технологий | Process for producing curds and beverage from sour whey (embodiments) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MD3022G2 (en) * | 2005-07-28 | 2007-01-31 | Григоре МОГЫЛДЯ | Process for producing the carbonated lactic beverage airan |
| MD3115G2 (en) * | 2005-12-16 | 2007-06-30 | Научно-Исследовательский Конструкторско-Технологический Институт Пищевой Промышленности Республики Молдова | Nonalcoholic beverage (variants) |
| UA46784U (en) * | 2009-06-12 | 2010-01-11 | Одесская Национальная Академия Пищевых Технологий | Method for making a healthful and dietary fermented milk drink |
| EA015248B1 (en) * | 2005-12-15 | 2011-06-30 | Арла Фудс Амба | Beverage based on milk and a process for manufacturing thereof |
| UA63876U (en) * | 2011-03-16 | 2011-10-25 | Национальный Университет Пищевых Технологий | Method for making protein drink based on milk whey |
| UA63877U (en) * | 2011-03-16 | 2011-10-25 | Национальный Университет Пищевых Технологий | Method for making drink based on whey |
-
2012
- 2012-01-16 MD MDS20120010A patent/MD528Z/en not_active IP Right Cessation
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MD3022G2 (en) * | 2005-07-28 | 2007-01-31 | Григоре МОГЫЛДЯ | Process for producing the carbonated lactic beverage airan |
| EA015248B1 (en) * | 2005-12-15 | 2011-06-30 | Арла Фудс Амба | Beverage based on milk and a process for manufacturing thereof |
| MD3115G2 (en) * | 2005-12-16 | 2007-06-30 | Научно-Исследовательский Конструкторско-Технологический Институт Пищевой Промышленности Республики Молдова | Nonalcoholic beverage (variants) |
| UA46784U (en) * | 2009-06-12 | 2010-01-11 | Одесская Национальная Академия Пищевых Технологий | Method for making a healthful and dietary fermented milk drink |
| UA63876U (en) * | 2011-03-16 | 2011-10-25 | Национальный Университет Пищевых Технологий | Method for making protein drink based on milk whey |
| UA63877U (en) * | 2011-03-16 | 2011-10-25 | Национальный Университет Пищевых Технологий | Method for making drink based on whey |
Non-Patent Citations (1)
| Title |
|---|
| Хромтзов А.Г., Василин С. В. Справочник технолога молочного производства. Технология и рецептуры. Том 5. Продукты из обезжиренного молока, пахты и молочной сыворотки. Санкт-Петербург, ГИОРД, 2004, c. 265-266 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MD814Z (en) * | 2013-12-16 | 2015-04-30 | Эфраим ГИТЕНШТЕЙН | Process for producing kvass |
| MD889Z (en) * | 2014-06-03 | 2015-11-30 | Общественное Учреждение Научно-Практический Институт Садоводства И Пищевых Технологий | Process for producing curds and beverage from sour whey (embodiments) |
Also Published As
| Publication number | Publication date |
|---|---|
| MD528Y (en) | 2012-07-31 |
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