Some properties of co-precipitates prepared from a mix of skim milk and unsalted or salted rennet whey [electronic resource].

Includes reference.

Protein co-precipitates were prepared by mixing skim milk with unsalted or salted whey in different ratios; 4:1,3:1,2:1, 1:1, and 1:2 (v/v). The pH of skim milk or the mixes with whey was adjusted to pH 7.5, then heated at 90°C for 15 min. The protein was precipitated at pH 4.6. Salt (NaCI) was added at different levels (2, 4, 6, and 8%) to unsalted whey before mixing with skim milk.

Summary in Arabic.

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