Casein-whey protein co-precipitates

Following denaturation, the whey proteins coprecipitate with the caseins on acidification to pH 4.6 or addition of CaCl2 at 90°C, to yield a range of products known as casein-whey protein co-precipitates (Figure 4.43). The main attraction of such products is an increase in yield of about 15%, but the products also have interesting functional properties. However, they have not been commercially successful. 

Figure 4.43 Protocols for the manufacture of conventional casein-whey protein co-precipitates...

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