FIELD: dairy industry, particularly, processing of milk and milk products. SUBSTANCE: method may be used for preparation of food protein from waste of milk processing, particularly, whey. Method involves treatment of whey in succession by cultures Lactobacillus casei and Propionibacterium freudanreichii. The treatment by the second culture is conducted not earlier of beginning of acidity reduction of whey for not more than 0.8 pH. At the moment of seeding the second culture, ratio of cultures is kept from 0.4 to 5.0. Summary concentration of cultures is from 1 to 5 g/l of medium. Upon completion of fermentation, protein product is separated. It contains the whole complex of indispensable amino acids, vitamins of B group and microelements. EFFECT: higher efficiency. 8 cl, 1 tbl, 3 ex
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