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The technical acid casein is manufactured of skimmed milk by continuous coagulation of its casein, due to lactic acid formed as a result of the whey souring, with the curd processing.
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The technical acid casein is manufactured of skimmed milk by continuous coagulation of its casein, due to lactic acid formed as a result of the whey souring, with the curd processing.
225210, Republic of Belarus, Brest region, town Bereza, Swerdlova st., 28.
Ph.:+375-1643-22321,fax: +375-1643-45050 E-mail: plant@cheese.by |
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