Method for producing albumin and globulin cheese from the cheese-making leftover whey

摘要

process for the production of cheese albuminowo - globulinowego whey after serowarskiej, characterised by the fact that whey after serowarskiej about acidity above ph 6, defatted or nieodtu0142uszczonej, chilled to a temperature 8 degrees.c immediately after her in the production of hard, after the introduction of common salt of 2 kg per 1000 litres of whey, whey is heated to a temperature of 85 degrees.c through the direct action of microwaves emitted by the microwave radiation generator during intensive mixing and movement of the wu0119u017cownicu0119, after which the whey is subjected to sedimentation tank by continuous flow or in the tank periodycznie fill monitoring and opru00f3u017cnianym with separation of solid phase from liquid, with laktoalbuminowe protein.the remaining fraction of whey is heated to temperature 88 st.c passing by wu0119u017cownicu0119 and dosage of acetic acid in quantities adequate to obtain precipitate laktoglobuliny at ph 5.7 and subsequently precipitated protein is subjected to sedimentation and he's drying out on the press or dryer odwadniaju0105cej and obtained cheese flavoring smako enriches and with different properties:,like bees honey in quantities of 5 - 7% parts by weight of tomatoes or lycopene in quantities of 5 - 7% parts by weight or horseradish grated of 2 - 3% parts by weight and packing in the inert gases.