| 摘要 |
During blending of whey in the presence of heat there is added a metal gluconate solution, to give the whey a bland odor and taste, as well as a colloid enhancer component to impart a colloidal type condition to the whey. Thereafter, a floc initiator may be added to separate the whey into a solids fraction floc and a liquid fraction. Also disclosed is a gelatin containing a bland and colloidal type whey, a gel inducer and a bland soy protein liquid.
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