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Co-precipitates consist of caseinProtein in milk that precipitates at pH 4.6. and whey proteinProtein in milk that remains in water phase after casein precipitates. complexes. Heat is used to cause the wheyLiquid obtained from cheese manufacture. proteins and caseinProtein in milk that precipitates at pH 4.6. to interact. Acid or calcium salts then are used to precipitate the protein complexes.