| abstract |
1. A METHOD FOR MANUFACTURING MILK CURED COMPRISING ACIDIFYING WHEY IN A MANNER WHICH DOES NOT CAUSE DEGRADATION OF LACTOSE UNTIL THE PH VALUE OF SAID WHEY IS BETWEEN 0.5 AND 2.5 SUBJECTING SAID WHEY TO AN ACIDIFYING ELECTRODIALYSIS, MIXING SAID ACIDIFIED WHEY WITH MILK AT AMBIENT TEMPERATURE IN A PROPORTION SUFFICIENT TO BRING THE ACIDITY OF THE MIXTURE TO A PH VALUE LOWER THEN THAT WHICH CORRESPONDS TO THE ISOELECTRIC POINT OF THE CASEIN AND SEPARATING THE CURD OBTAINED FROM THE REMAINING LIQIUID, |