Description
Precipitation of whey proteins from dairy whey by acidification to pH ≈ 4.6 and/or heating to 60–80 °C.
Technical
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.
Science
Primary Reaction
Isoelectric precipitation of casein micelles and heat‑induced denaturation/aggregation of whey proteins
Sensory Profile
Aroma ()
milkyslightly tangycleanwhey-likesubtle sweetness
Origin & History
Civilization
Indian
Era
Ancient