Fuente: WIPO "milk" There is described a method for removing ss-lactoglobulin from bovine milk whey, in which bovine milk whey is treated so as to have a pH value of from 4.3 to 4.6, a demineralization rate of from 60 to 90% by weight (ash content) and a protein concentration of from 0.5 to 1.5% by weight, and then brought into contact with a cation exchange cellulose.