| 摘要 |
A method for making albuminous mass of cheese whey, which provides for accepting whey, cooling, reserving, heating, applying acid whey, heat treatment of the mixture, cooling, self-pressing the curd, prepacking, storing. Prior to the heat treatment the food additive "Collagen pro 4402" is added into the whey in an amount of 0.40…0.49 % of the raw material mass. The additive is preliminary dissolved in a part of the whey at an additive:whey ratio of 1:12-1:13, mixed and heated up to a certain temperature (60…65)°C. |
