Abstract: A method for removing excess salts, sulfites, sulfates and fatty components from liquid protein hydrolysate is described. Purified liquid protein products having reduced concentrations of salts, sulfites, sulfates and fatty material are also described. The purified liquid protein hydrolysate product can be characterized as having lower than about 0.5% sulfites or sulfates and can also be enhanced with nutrients such as phosphate, potassium, manganese, copper, calcium, magnesium, iron, cobalt, zinc or amino acid such as methionine or lysine.