FIELD: food products.
SUBSTANCE: method includes adding of floe to the milk whey - base polyacrylamide (BP) or polyacrylamide, modified with glycine with further mixing of the mixture and separation of sediment. The amount of floe added - 0.2-0.4% of whey weight.
EFFECT: improvement of isolating of proteins, decrease of the charge of added reagent and reducing of process duration.
2 tbl, 2 ex
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