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Edible high-acid powder made from skim milk and cottage cheese whey

Edible high-acid powder made from skim milk and cottage cheese whey

Milk Prod Jour 52(4): 8-34

Methods of manufacture and the characteristics of a powder made from skim milk and cottage cheese whey are described. The liquid products are concentrated in an evaporator, inoculated with Lactobacillus bulgaricus. incubated to develop high acidity and spray dried. Experimental batches of the powder were as follows: good texture, hygroscopic, white to very slightly brown, of clean acid flavor, acidity 5.6-11.6% , moisture 1.38-3.42%, and solubility index 1.4-6.5 ml. The product is used in the home and commercially in bakery products and processed meats.

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