GB2031259A - Milk substitute - Google Patents
Milk substitute Download PDFInfo
- Publication number
- GB2031259A GB2031259A GB7929099A GB7929099A GB2031259A GB 2031259 A GB2031259 A GB 2031259A GB 7929099 A GB7929099 A GB 7929099A GB 7929099 A GB7929099 A GB 7929099A GB 2031259 A GB2031259 A GB 2031259A
- Authority
- GB
- United Kingdom
- Prior art keywords
- milk substitute
- milk
- substitute according
- acidifying
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013384 milk substitute Nutrition 0.000 title claims abstract description 59
- 239000000843 powder Substances 0.000 claims abstract description 21
- 239000003755 preservative agent Substances 0.000 claims abstract description 16
- 230000002335 preservative effect Effects 0.000 claims abstract description 14
- 239000005018 casein Substances 0.000 claims abstract description 8
- 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 claims abstract description 8
- 235000021240 caseins Nutrition 0.000 claims abstract description 8
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims abstract description 5
- 235000012209 glucono delta-lactone Nutrition 0.000 claims abstract description 5
- 239000000182 glucono-delta-lactone Substances 0.000 claims abstract description 5
- 229960003681 gluconolactone Drugs 0.000 claims abstract description 5
- XBDQKXXYIPTUBI-UHFFFAOYSA-M Propionate Chemical compound CCC([O-])=O XBDQKXXYIPTUBI-UHFFFAOYSA-M 0.000 claims abstract 3
- 150000001875 compounds Chemical class 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 241001465754 Metazoa Species 0.000 claims description 12
- 239000002253 acid Substances 0.000 claims description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 235000020183 skimmed milk Nutrition 0.000 claims description 6
- 108010046377 Whey Proteins Proteins 0.000 claims description 5
- 102000007544 Whey Proteins Human genes 0.000 claims description 5
- 244000309466 calf Species 0.000 claims description 5
- 239000005862 Whey Substances 0.000 claims description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 4
- 150000002596 lactones Chemical class 0.000 claims description 4
- 239000011707 mineral Substances 0.000 claims description 4
- 150000007524 organic acids Chemical class 0.000 claims description 4
- 235000020122 reconstituted milk Nutrition 0.000 claims description 4
- 239000011782 vitamin Substances 0.000 claims description 4
- 229940088594 vitamin Drugs 0.000 claims description 4
- 229930003231 vitamin Natural products 0.000 claims description 4
- 235000013343 vitamin Nutrition 0.000 claims description 4
- 239000000654 additive Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 2
- 102000014171 Milk Proteins Human genes 0.000 claims description 2
- 108010011756 Milk Proteins Proteins 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- 159000000007 calcium salts Chemical class 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 235000021239 milk protein Nutrition 0.000 claims description 2
- 230000000384 rearing effect Effects 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims 1
- 230000003301 hydrolyzing effect Effects 0.000 claims 1
- 235000002906 tartaric acid Nutrition 0.000 claims 1
- 239000011975 tartaric acid Substances 0.000 claims 1
- 238000003860 storage Methods 0.000 abstract description 5
- 239000000203 mixture Substances 0.000 description 6
- 230000015271 coagulation Effects 0.000 description 5
- 238000005345 coagulation Methods 0.000 description 5
- 235000013336 milk Nutrition 0.000 description 5
- 239000008267 milk Substances 0.000 description 5
- 210000004080 milk Anatomy 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 4
- 238000009472 formulation Methods 0.000 description 3
- JXKPEJDQGNYQSM-UHFFFAOYSA-M sodium propionate Chemical compound [Na+].CCC([O-])=O JXKPEJDQGNYQSM-UHFFFAOYSA-M 0.000 description 3
- 239000004324 sodium propionate Substances 0.000 description 3
- 229960003212 sodium propionate Drugs 0.000 description 3
- 235000010334 sodium propionate Nutrition 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- XQCFHQBGMWUEMY-ZPUQHVIOSA-N Nitrovin Chemical compound C=1C=C([N+]([O-])=O)OC=1\C=C\C(=NNC(=N)N)\C=C\C1=CC=C([N+]([O-])=O)O1 XQCFHQBGMWUEMY-ZPUQHVIOSA-N 0.000 description 2
- 235000020167 acidified milk Nutrition 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000007580 dry-mixing Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- 108010028690 Fish Proteins Proteins 0.000 description 1
- 235000019733 Fish meal Nutrition 0.000 description 1
- 206010017964 Gastrointestinal infection Diseases 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 241000283903 Ovis aries Species 0.000 description 1
- XBDQKXXYIPTUBI-UHFFFAOYSA-N Propionic acid Chemical class CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 1
- 150000001242 acetic acid derivatives Chemical class 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 235000021050 feed intake Nutrition 0.000 description 1
- 239000004467 fishmeal Substances 0.000 description 1
- 150000004675 formic acid derivatives Chemical class 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 210000002445 nipple Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000009991 scouring Methods 0.000 description 1
- 108010027322 single cell proteins Proteins 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 235000021119 whey protein Nutrition 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 OR TREATMENT THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Feed For Specific Animals (AREA)
- Fodder In General (AREA)
Abstract
A milk substitute in the form of an unreconstituted powder, containing more than 10% casein, is given an extended storage life following reconstitution by the presence of a pH-responsive preservative, such as propionate, and an edible acidifying system, for example one containing glucono delta lactone, which will gradually within a few hours following reconstitution reduce the pH of the milk substitute to a value in the range 6.2 to 5.2.
Description
SPECIFICATION
Milk substitutes
The present invention relates to milk substitutes in powder form which when mixed with an appropriate quantity of water provide a milk-like liquid suitable for feeding to young mammalian animals such as calves, lambs and piglets.
Conventional milk substitutes are generally based on skimmed milk powder and fat, fortified with added minerals, vitamins, growth pro motor and other minor ingredients. Whey powder, and non-milk proteins such as soya protein, can be included. These conventional milk substitutes have excellent nutritional properties, but in practice suffer from the defect that following reconstitution with water they acidify through bacterial action and this leads to undesirable coagulation. The maximum time that such a milk substitute can be left unconsumed after reconstitution during the summer is 36 hours, and if a residue of this unconsumed material is allowed to remain in a storage vessel which is topped up with freshly reconstituted milk substitute, the mixture will be unusable within a further 24 hours.
In farming situations this problem of spoilage increases labour costs because the stockman must clean out his storage vessels and replenish them with freshly reconstituted milk substitute on a daily basis, in order to ensure that his animals are receiving uncoagulated feed. The consequences of not maintaining such a strict regime are poor feed intakes and poor feed conversions, and a constant risk of serious gastrointestinal infections (scouring) which can further retard growth or even lead to death. Further, coagulation of the feed can cause blockage of teats and other feeding mechanisms. Also, the unattractive appearance of the coagulated feed may cause the careful stockman to discard the feed prematurely even though bacteriologically it could still be fed safely to the animals.
A recent development has been the marketing of milk substitutes which incorporate mixtures of edible organic acids and salts of such acids which appear to impart longer storage life after reconstitution. These acidified milk substitutes are all based principally on whey powder, and contain only minor amounts of skimmed milk powder or caseinates.
Clearly it would be beneficial to enhance similarly the storage life of milk substitutes that contain substantial amounts of milk powder or caseinates. Advantage could thus be taken of the ready availability of skimmed milk powder, of which there is currently an embarassing surplus.
However, the addition of acids to milk substitutes containing milk powder could cause immediate coagulation of casein on reconstitution.
Coagulation of casein is known to occur at pH 4.7 and below, but even where the nominal pH of the reconstituted product is higher than 4.7 it is possible that localised concentrations of high acidity could occur during reconstitution, leading to the development of curds. In the formulation of an acidified milk substitute containing substantial amounts of casein it is essential therefore to ensure that the occurence of any such local concentrations is minimised.
The invention provides a milk substitute in the form of an unreconstituted powder containing, by weight, more than 1 0% casein, and acidresponsive edible preservative, and an edible acidifying system which will gradually within a few hours reduce the pH of the milk substitute to a value in the range 6.2 to 5.2, preferably not lower than 5.5, after the milk substitutes has been reconstituted.
A further embodiment of the invention is a method of rearing young mammalian animals, such as calves, wherein the animals are provided on an individual or group basis with a quantity of liquid feed reconstituted from a milk substitute oF the invention, the liquid feed being presented in a manner such that the animals can drink ad lib thereof and the quantity being sufficient to sustain the animals for a period of more than 36 hours, preferably from 3 to 4 days.
By an acid-responsive preservative we mean a preservative the effectiveness of which increases as pH decreases. Preferred preservatives are water-soluble propionates, ideally as sodium or calcium salts. Acetates and formates represent alternatives. Preferably the preservative comprises at least 0.5% and ideally at least 1%, by weight of the milk substitute. In general, the preservative will not comprise more than 5%, and typically not more than 3% by weight of the milk substitute.
Mixtures of two or more preservatives can be used if desired, the above percentages then being taken as indicating the total preservative content of the milk substitute.
The acidifying system must include at least one constituent which, on admixture with water, releases acidity slowly rather than immediately.
A preferred embodiment of the invention is the use of an acidifying compound, such as a lactone, which is readily soluble in water but which gradually hydrolyses to an organic acid once in solution. A preferred example of such a compound is glucono delta lactone.
The acidifying system can comprise solely one or more compounds which release their acidity slowly, or in addition it can include one or more other compounds which are both readily watersoluble and which release all of their acidity immediately on being dissolved in water. One embodiment of the acidifying system of the invention is one or more rapidly water-soluble edible organic acids, such as citric acid, malic acid ortartaric acid, in combination with one or more compounds which release their acidity slowly, the former being present in the milk substitute in an amount sufficient to lower the pH of the reconstituted milk substitute rapidly to a value in the range 6.2 to 5.8 and the latter being present in an amount sufficient to maintain that reduced pH or gradually to lower the pH further to a value in the required range of 6.2 to 5.2.
The total amount of slowly-acidifying compounds present in the milk substitute should be at least 0.1% by weight, and preferably at least 0.2% by weight. Preferably the upper level does not exceed 5% by weight. Where the acidifying system comprises slowly-acidifying compounds and rapidly-acidifying compounds, the total level of the slowly-acidifying compounds will generally not exceed 1% by weight of the milk substitute.
The total level of the rapidly-acidifying compounds present will be determined by the relative acid strength of the compounds chosen, and the contribution to the pH drop that they are intended to provide. Typically the total level of such rapidlyacidifying compounds present will not exceed 2% by weight of the milk substitute.
In addition to the acid-responsive edible preservative and the edible acidifying system, a milk substitute in accordance with the invention can contain any of the standard ingredients used in conventional milk substitutes. Typically these are 50 to 80% skimmed milk powder, 10 to 25% fat,
O to 30% of spray-dried whey powder and/or nonmilk proteins such as soya protein, fish meal, single-cell protein and legume meal, and a total of up to 10% minerals, vitamins and other minor additives.
All percentages given throughout this specification are expressed by weight of the milk substitute in the form of an unreconstituted powder because this is the physical form in which milk substitutes are sold commercially.
Reconstitution of the milk substitute into a drinkable product for feeding to mammalian young will entail mixing the dry powder with an appropriate quantity of water in the conventional manner. As a precaution against casein coagulation, it is sensible to avoid the use of hot water in the reconstitution of the milk substitute, and therefore water at a temperature below 500C is recommended. Cold water can be used.
Typically, the quantity of the dry powder used will be 80 to 200 g per litre of water.
Manufacture of a milk substitute of the invention can be accomplished by simply dry mixing of the individual ingredients. Alternatively, the ingredients can be added to liquid milk prior to the conventional spray-drying of such milk to yield milk powder.
The invention is illustrated by the following
Examples.
EXAMPLE 1
A calf milk substitute, based on fat-filled skimmed milk powder, was prepared by dry mixing and contained, by weight, 1 5.5% casein, 6.1% whey protein, 45% lactose, 16.7% fat, 2.37% sodium propionate, 2.84% glucono delta lactone, 0.05% "Payzone" (a commerciallyavailable growth promoting additive containing by weight thereof 5% nitrovin, which may have some beneficial enhancing effect on the preservation system of invention) and sundry conventional minerals, vitamins and moisture. The milk substitute was reconstituted in tap water at 400 C, at a level of 100 g per litre of water. After
thorough mixing, the reconstituted product had a
normal un-coagulated milk-like appearance. By the time the reconstituted product had cooled to
ambient temperature (about 200C) its pH was
6.04.After standing at ambient temperature over
the weekend, the pH had dropped to 5.85. After a total of 4 days the pH was 5.21. Throughout the 4
days the reconstituted product remained un
coagulated and had a fresh milk-like smell.
COMPARATIVE EXAMPLE
In contrast, a milk substitute of essentially
similar formulation but containing no sodium
propionate or lactone, reconstituted in exactly
the same manner and at the same time, curdled
during the weekend and had the appearance and smell of a product obviously spoiled by
microbiological activity.
EXAMPLE 2
A calf milk substitute of formulation similar to that of Example 1 , but containing, by weight, 2.5% sodium propionate and 2.8% glucono delta
lactone, was reconstituted in tap water at 40 C at a level of 1 00g dry powder per litre of water. The
reconstituted product was still unspoiled after three days at ambient temperature ( 8--200 C).
Claims (21)
1. A milk substitute in the form of an unreconstituted powder, containing by weight more than 10% casein, an acid responsive edible preservative and an edible acidifying system which system will gradually within a few hours reduce the pH of the milk substitute to a value in the range 6.2 to 5.2 after the milk substitute has been reconstituted.
2. A milk substitute according to claim 1, wherein the edible acidifying system will gradually within a few hours reduce the pH of the milk substitute to a value not lower that 5.5 after the milk substitute has been reconstituted.
3. A milk substitute according to claim 1 or claim 2, wherein the preservative is a watersoluble propionate.
4. A milk substitute according to claim 3, wherein the propionate is present as its sodium or calcium salt.
5. A milk substitute according to any one of the preceding claims, wherein the total preservative content of the milk substitute is at least 0.5% by weight
6. A milk substitute according to claim 5, wherein the total preservative content is at least 1% by weight.
7. A milk substitute according to any one of the preceding claims, wherein the total preservative content is not more than 5% by weight.
8. A milk substitute according to claim 7, wherein the total preservative content is not more than 3% by weight.
9. A milk substitute according to any one of the preceding claims, wherein the acidifying system comprises at least one compound which is readily soluble in water but which gradually hydrolyses to an organic acid once in solution.
10. A milk substitute according to claim 9, wherein the gradually hydrolysing compound is a lactone.
11. A milk substitute according to claim 10, wherein the lactone is glucono delta lactone.
12. A milk substitute according to any one of claims 8 to 10, wherein in addition the acidifying system includes one or more compounds which are readily water-soluble and which release all their acidity immediately on being dissolved in water.
13. A milk substitute according to claim 12, wherein the readily water-soluble component of the acidifying system includes citric acid, malic acid or tartaric acid.
14. A milk substitute according to claim 12 or claim 13, wherein the rapidly acidifying component of the acidifying system is present in the milk substitute in an amount sufficient to lower the pH of the reconstituted milk substitute rapidly to a value in the range 6.2 to 5.8, and the slowly acidifying component is present in an amount sufficient to maintain that reduced pH or gradually to lower the pH further to a value in the range 6.2 to 5.2.
1 5. A milk substitute according to any one of the preceding claims, wherein the total amount of slowly acidifying compounds present is at least 0.1% by weight.
1 6. A milk substitute according to claim 1 5, wherein the total amount of slowly acidifying compounds is at least 0.2% by weight.
1 7. A milk substitute according to any one of the preceding claims, wherein the total amount of slowly acidifying compound present does not exceed 5% by weight.
18. A milk substitute according to any one of the preceding claims, which contains 50 to 80% skimmed milk powder, 10 to 25% fat, 0 to 30% of spray-dried whey powder and/or non-milk proteins, and a total of up to 10% minerals, vitamins and other minor additives.
19. A milk substitute according to claim 1 and substantiaily as hereinbefore described in Example 1 or Example 2.
20. A method of rearing young mammalian animals, such as calves, wherein the animals are provided on an individual or group basis with a quantity of liquid feed reconstituted from a milk substitute according to any one of the preceding claims, the liquid feed being presented in a manner such that the animals can drink ad lib thereof and the quantity being sufficient to sustain the animals for a period of more than 36 hours.
21. A method according to claim 20, wherein the quantity is sufficient to sustain each animal involved for a period of 3 to 4 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB7929099A GB2031259B (en) | 1978-08-25 | 1979-08-21 | Milk substitutes |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB7834722 | 1978-08-25 | ||
| GB7929099A GB2031259B (en) | 1978-08-25 | 1979-08-21 | Milk substitutes |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| GB2031259A true GB2031259A (en) | 1980-04-23 |
| GB2031259B GB2031259B (en) | 1983-06-15 |
Family
ID=26268674
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB7929099A Expired GB2031259B (en) | 1978-08-25 | 1979-08-21 | Milk substitutes |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB2031259B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0439597A4 (en) * | 1989-08-24 | 1992-04-08 | American National Can Company | Method of enhancing microbial stability of partially prepared refrigerated foods |
-
1979
- 1979-08-21 GB GB7929099A patent/GB2031259B/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0439597A4 (en) * | 1989-08-24 | 1992-04-08 | American National Can Company | Method of enhancing microbial stability of partially prepared refrigerated foods |
Also Published As
| Publication number | Publication date |
|---|---|
| GB2031259B (en) | 1983-06-15 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PCNP | Patent ceased through non-payment of renewal fee |