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Table 3 Typical Values for Distribution of Nitrogen Compounds (Protein Nitrogen and Nonprotein Nitrogen) of Whole Milk in the Nonsoluble versus Soluble (Whey) Components After Precipitation of Casein by Acid at pH 4.6 or by Rennet at pH 6.6

Percent of total nitrogen

After precipitation at pH 4.6 After precipitation by rennet at pH 6.6

Table 3 Typical Values for Distribution of Nitrogen Compounds (Protein Nitrogen and Nonprotein Nitrogen) of Whole Milk in the Nonsoluble versus Soluble (Whey) Components After Precipitation of Casein by Acid at pH 4.6 or by Rennet at pH 6.6

After precipitation at pH 4.6 After precipitation by rennet at pH 6.6

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