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ABSTRACT

An integrated study was conducted on the effects of temperature, pH, salt type and concentration on the functionality of sodium caseinate, calcium caseinate and rennet casein. At 5.6 ≤ pH ≤ 6.2, all proteins exhibited greatest solubility when sodium phosphate was added. Viscosities under these conditions were one to two orders of magnitude greater than solutions at pH < 4.6. Protein solutions and viscosities with added sodium phosphate were not temperature dependent.