| 摘要 |
A method of purifying natural whey designed in particular for the lactose production process consisting in removing proteins by heating the whey to a temperature between 94 and 96 degrees C, and in removing the precipitated protein sediment after the whey is cooled to a temperature between 40 and 50 degrees C, characteristic in that the whey from which the protein has been removed is subject to skimming centrifugation.
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