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Stabilisierte Proteinpulver, Verfahren zu ihrer ...

1994-1-13 · The invention concerns the use, in the production of process cheese and cheese preparations, of stabilized milk protein, or casein, in the form of a dry powder containing 0.5 to 20 % of phosphate and/or citrate and with a protein content of over 30 % relative to the dry product.

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