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Casein was precipitated by calcium chloride and heat. It dissolved again at lower temperatures in the presence of sodium chloride and citrate but not in phosphate. Heat precipitation of casein by calcium chloride was prevented by excess citrate or phosphate and much less precipitation occurred with sodium chloride. Sodium phosphate was more effective in preventing casein precipitation at pH 6.6 than at 6.1, as more calcium phosphate was formed at the higher pH. Editor.
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Zittle et al. (1957) studied this question.
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