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Manufacture of high-acid powder from cottage cheese whey and skim-milk


Manufacture of high-acid powder from cottage cheese whey and skim-milk



J. Dairy Sci 43(6): 843-44



Liquid skim-milk was inoculated with L. bulgaricus and held approx. 15 hr. until an acidity of 1.75% developed, and condensed to 30% total solids. Whey concentrated to 30% was blended with the skim-milk and the product spray-dried.

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