| 摘要 |
Clogging of membranes during whey processing is avoided by pretreating raw acid cheese whey by adjusting the pH to above about 6.5 and separating insoluble solids therefrom. The separated insoluble solids are treated by adding calcium ion, holding at a temperature above about 125 DEG F for at least 1 hour and drying. The resultant dry treated insoluble solids are useful as a substitute for nonfat dried milk in bakery products.
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