METODO PARA EXTRAER FACTORES NUTRITIVOS DE MATERIALES VEGETALES CRUDOS USANDO SUBPRODUCTOS FLUIDOS DE LECHE

摘要

Stable, edible protein-lipid food products are prepared by the comminution of raw vegetable material with fluid by-products of milk, such as cheese whey. Fluid by-products of milk have been found to be superior solvent systems for the extraction of stable protein-lipid complexes, in comparison with aqueous and alkaline extractants.