Why should the temperature not exceed from 55 degrees in isolation of casein from milk?

Answer 1

The temperature should not exceed 55 degrees Celsius during the isolation of casein from milk to prevent the denaturation of proteins and ensure optimal casein precipitation. Higher temperatures can cause whey proteins to denature and interact with casein, leading to lower yield and purity of the desired casein. Additionally, elevated temperatures can negatively affect the flavor and nutritional quality of the final product. Maintaining the temperature below this threshold helps achieve a more efficient and effective isolation process.