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Eleven samples of acid and sweet whey powders from a wide geographical area were analyzed for general and amino acid composition. Acid whey powders from standard cottage cheese processes averaged ll.4g total protein. One acid whey powder from high heated cottage cheese milk and another from lactic acid casein manufacture contained only 8.8 and 9.3% total protein. The ]),sine in commercial acid whey proteins was slightly higher than in whole casein.
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Mavropoulou et al. (1973) studied this question.
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