| 摘要 |
Invention relates to milk product whey protein, especially to a cottage cheese whey protein, concentrate. Cottage cheese whey protein concentrate contains 6.0 to 10.0 weight% of protein and pH level of the concentrate is in the range of 4.0 to 5.0, preferably from 4.2 to 4.7, more preferably from 4.3 to 4.6. |
