Milk albumin - a high quality protein semi-finished product

Abstract

Modern and traditional methods for extracting whey proteins and possibilities to apply them for food products manufacturing have been considered in the article. Developments of the All Russian Research Institute of Cheese and Butter Making (VNIIMS) in this field are given: recipes of the albumin products, national standard «Milk Albumin. Technical Regulation» and a typical technological instruction for milk albumin production.