why do the casein needto incubate in 45 degree celcius in the extration of it?

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why do the casein needto incubate in 45 degree celcius in the extration of it?

2006-08-10 18:43:22 · 2 answers · asked by AlanMu 1 in Science & Mathematics ➔ Chemistry

2 answers

The heating of the milk speeds up the precipitation of the casein. It's a common tactic in chemistry (just like cooking at home - heating makes things happen faster)

2006-08-12 01:27:37 · answer #1 · answered by Bullwinkle Moose 6 · 0⤊ 0⤋

sorry your English is too bad to understand question

2006-08-10 19:52:55 · answer #2 · answered by brumteacher 1 · 0⤊ 0⤋