ABSTRACT: 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, and then heat treated at 90ºC for 15 min. The protein was precipitated at pH 4.6. Salt (NaCl) was added at ... إقراء المزيد