FIELD: agriculture, used as a fodder additive. SUBSTANCE: whey is pasteurized, fermented by Streptococcus thermophilus, changing pH in the process of fermentation from 4.5 to 8.0, neutralized by ammonia in amount of 1 to 8.5 kg for 1 t of fermented whey, and after that, whey is concentrated. EFFECT: higher efficiency. 4 cl
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