FIELD: food industry.
SUBSTANCE: method for production of milk whey is characterised by the fact that pasteurised milk is heated, added an enzyme preparation (represented by transglutaminase) to, in an amount of 1.0 wt %, fermented with mesophilic lactococci culture Lactococcus lactis in an amount of 5 wt %, ripened during 6-8 hours till a clot formation. The whey is separated by centrifugation; soluble protein content is determined so that to enable to control residual protein.
EFFECT: invention allows to reduce residual protein concentration in whey by 15% as well as to simplify the method.
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