FIELD: food industry.
SUBSTANCE: invention relates to food industry and can be used for isolating protein from protein-containing liquids. Coagulation of protein-containing liquids is carried out by heating them in the closed space up to the temperature of 130°C and the pressure corresponding to this temperature. Then the liquid temperature is lowered in stages by releasing pressure in the closed space and regulating the liquid temperature at each stage according to the stage pressure.
EFFECT: ensuring reduction of protein losses when heating.
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