| 摘要 |
A process for preparing a high protein whey soybean product is disclosed which comprises cooking previously uncooked dry soybeans until they are of a firm texture, comminuting the cooked soybeans in the presence of sufficient water to form a uniformly dispersed paste without free water, mixing said soy paste with sufficient whey solids so as to cause the constituents of the whey to react with the comminuted constituents in the paste and form a paste without free water. |
