Question

casein is precipitated at its isoelectric Ph whereas other protein present in milk require More heating. What is the reason behind that?​

Answer 1

Answer:

Because, milk is required more heating, and casein is precipitated at it's isoelectric Ph

Answer 2

Answer:

At the normal pH of milk, the net negative charge of the micelle(or the casein) will help in solubilizing. At isoelectric point (pI), the net charge of a protein is zero, so at a pH of 4.6 (i.e lowering the pH , by adding acid) will bring it closer to pI, thereby precipitating the protein.