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A method for the large-scale isolation of β-casein from renneted skim milk was developed. The curd from renneted skim milk was dispersed in hot (⩾70°C) water to inactivate residual chymosin. The heated curd was subsequently recovered by centrifugation, resuspended in water and incubated at 5°C, during which β-casein dissociated from the curd; the suspension was centrifuged and the aqueous phase lyophilised...
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