FIELD: dairy industry for producing processed cheeses. SUBSTANCE: cheese composition contains protein component, fat component, carbohydrate component, salts and/or mineral substances and whey protein treated by phosphates and/or citrates in amount of 1-20 mas.% in conversion to dry mass. EFFECT: new tastiness. 2 cl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PREPARING THE WHEY PROTEIN HYDROLYZATE | 1992 |
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