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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Precipitation of whey proteins from dairy whey by acidification to pH ≈ 4.6 and/or heating to 60–80 °C.
Origin: Indian (Ancient) — South Asia
See full technique reference →At the isoelectric point of casein (~pH 4.6) casein micelles aggregate and precipitate, while whey proteins remain soluble. Heating denatures whey proteins, lowering their isoelectric point and promoting aggregation. The combined heat‑acid treatment maximizes whey protein recovery as concentrate or isolate.
Primary Reaction
Isoelectric precipitation of casein micelles and heat‑induced denaturation/aggregation of whey proteins
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