{"id":1171,"date":"2024-06-12T13:25:00","date_gmt":"2024-06-12T16:25:00","guid":{"rendered":"https:\/\/www.ufpb.br\/inova\/?post_type=patente&#038;p=1171"},"modified":"2026-01-12T13:29:41","modified_gmt":"2026-01-12T16:29:41","slug":"leite-fermentado-misto-de-leite-caprino-e-leite-asinino-com-potencial-funcional","status":"publish","type":"patente","link":"https:\/\/www.ufpb.br\/inova\/patente\/leite-fermentado-misto-de-leite-caprino-e-leite-asinino-com-potencial-funcional\/","title":{"rendered":"Leite fermentado misto de leite caprino e leite asinino com potencial funcional"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">A presente inven\u00e7\u00e3o trata de um processo de elabora\u00e7\u00e3o de um leite fermentado elaborado a partir da mistura de leite de asinino e leite de cabra em v\u00e1rias propor\u00e7\u00f5es, e fermentado com Streptococcus thermophilus, Lactobacillus acidophilus LA-5 e Bifidobacterium BB-12 O leite fermentado misto de leite asinino e caprino apresenta potencial probi\u00f3tico devido \u00e0s bact\u00e9rias l\u00e1ticas utilizadas para fermenta\u00e7\u00e3o, que podem contribuir para a sa\u00fade intestinal. Al\u00e9m disso, o leite fermentado misto \u00e9 um alimento com \u00e1cidos graxos, minerais e composi\u00e7\u00e3o f\u00edsico-qu\u00edmica que o torna um produto com alto valor nutritivo e funcional.<\/p>\n\n\n\n<ol start=\"12\" class=\"wp-block-list\"><\/ol>\n\n\n\n<details class=\"wp-block-details is-layout-flow wp-block-details-is-layout-flow\" open><summary>Modalidade:<\/summary>\n<p class=\"wp-block-paragraph\">Patente de inven\u00e7\u00e3o<\/p>\n<\/details>\n\n\n\n<details class=\"wp-block-details is-layout-flow wp-block-details-is-layout-flow\" open><summary>Dep\u00f3sito:<\/summary>\n<p class=\"wp-block-paragraph\">12\/06\/2024<\/p>\n<\/details>\n\n\n\n<details class=\"wp-block-details is-layout-flow wp-block-details-is-layout-flow\" open><summary>Carta-patente:<\/summary>\n<p class=\"wp-block-paragraph\"><\/p>\n<\/details>\n\n\n\n<details class=\"wp-block-details is-layout-flow wp-block-details-is-layout-flow\" open><summary>Transfer\u00eancia tecnol\u00f3gica:<\/summary>\n<p class=\"wp-block-paragraph\">inova@reitoria.ufpb.br<\/p>\n<\/details>\n\n\n\n<details class=\"wp-block-details is-layout-flow wp-block-details-is-layout-flow\" open><summary>Not\u00edcia relacionada:<\/summary>\n<p class=\"wp-block-paragraph\"><\/p>\n<\/details>\n","protected":false},"excerpt":{"rendered":"<p>A presente inven\u00e7\u00e3o trata de um processo de elabora\u00e7\u00e3o de um leite fermentado elaborado a [&hellip;]<\/p>\n","protected":false},"featured_media":50,"template":"","meta":{"footnotes":""},"patente_type":[15,16],"class_list":["post-1171","patente","type-patente","status-publish","has-post-thumbnail","hentry","patente_type-agronegocio","patente_type-alimentos-bebidas"],"_links":{"self":[{"href":"https:\/\/www.ufpb.br\/inova\/wp-json\/wp\/v2\/patente\/1171","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ufpb.br\/inova\/wp-json\/wp\/v2\/patente"}],"about":[{"href":"https:\/\/www.ufpb.br\/inova\/wp-json\/wp\/v2\/types\/patente"}],"version-history":[{"count":2,"href":"https:\/\/www.ufpb.br\/inova\/wp-json\/wp\/v2\/patente\/1171\/revisions"}],"predecessor-version":[{"id":1173,"href":"https:\/\/www.ufpb.br\/inova\/wp-json\/wp\/v2\/patente\/1171\/revisions\/1173"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ufpb.br\/inova\/wp-json\/wp\/v2\/media\/50"}],"wp:attachment":[{"href":"https:\/\/www.ufpb.br\/inova\/wp-json\/wp\/v2\/media?parent=1171"}],"wp:term":[{"taxonomy":"patente_type","embeddable":true,"href":"https:\/\/www.ufpb.br\/inova\/wp-json\/wp\/v2\/patente_type?post=1171"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}