| 摘要 |
Proteins are removed from liquid acid cheese whey at a temperature of from about 10 DEG to about 25 DEG C. by adding to the acid cheese whey, which is at a pH of from about 6.0 to about 8.0, an effective amount of undissolved sodium lauryl sulfate for precipitation of the proteins and by thereafter adjusting the pH of the acid cheese whey to a value of from about 2.0 to about 5.0 to cause said precipitation.
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