FIELD: dairy industry. SUBSTANCE: method includes heating of fat-free whey up to temperature of 50-55 C. Then it is cleaned from proteins by means of ultrafiltration at said temperature. Obtained ultrafiltrate is thickened at 50-65 C and crystallized in cooling at rate of 4-6 C/min to 10 C. The prepared product is in the form of syrup enriched with vitamins and amino acids. EFFECT: stability at storage. 3 tbl
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Authors
Dates
1999-04-10—Published
1997-02-03—Filed