Харківська Державна Академія Технології Та Організації Харчування
Харьковская государственная академия технологии и организации питания
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A process for preparation of a milk protein concentrate of whey proteins and casein consists in heating initial curd whey and skim milk, aging, mixing, cooling and separation of proteins. Separate heating of initial curd whey and skim milk up to 92... 93°C is carried out, with aging for 30 minutes, cooling to 60°C and mixing.
UA97073468A1997-07-011997-07-01Process for preparation of milk protein concentrate of whey proteins and casein
UA28568A
(en)