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Biology 22 Online
OpenStudy (anonymous):

why is it at 4.6 casein tends toprecipitate

OpenStudy (anonymous):

normally the pH of cow's milk ranges from 6.4 to 6.8 which very slightly acidic but when the pH drops to 4.6 which is more acidic and at this stage the protein get precipitated (note:a strong acidic or basic pH denature proteins quickly)

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