| 摘要 |
<p>A method of processing colostral whey includes contacting the whey with one or more filters, at least one of which has an average pore size of no more than about 50 nm. During this contacting step, the whey encounters a pressure of no more than about 200 kPa. This contacting step can be preceded by contact with another filter which has an average pore size of no more than about 0.3 νm, with this step also being performed at a pressure of no more than about 200 kPa. The result is a filtrate of colostral whey that includes peptides, no more than 10 % of which are denatured.</p> |
