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Serwatka, produkt uboczny przetwarzania mleka na sery i kazeinę, w zależności od technologii, zawiera ponad 50 proc. składników jego suchej masy. Z mleka przetwarzanego klasycznymi metodami przechodzą do niej znaczne ilości białka, kazeiny, laktozy, składników mineralnych i witamin. Ten skład uzasadnia poszukiwanie możliwości jej wykorzystania nie tylko na paszę, ale i na cele spożywcze. Napoje produkowane...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.