FIELD: dairy industry. SUBSTANCE: protein clot is isolated from nonpausterized nonhomogeneous buttermilk with methylcellulose at 8-10 C at ratio by dry matters 100: 1 at exposition for 6 hr. Protein clot is solubilized with 1M NaCl solution at ratio by mass 3:1; protein complex is desalted out with ammonium sulfate at ratio by mass 2:1, obtained mixture is settled for 10-20 min at 16-22 C. Protein product is separated by centrifugation and purified by eletrodialysis. Product is dried by sublimation, treated with ethanol at ratio 1:1 and milled to the thin-dispersed state after ethanol removal. Method is used for buttermilk processing. EFFECT: improved method of protein product preparing. 2 cl
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