“…Among the methods frequently used to separate it from whey are precipitation at low pH (Konrad et al, 2000), peptic hydrolysis followed by selective membrane filtration (Konrad et al, 2000), gel filtration chromatography (Neyestani et al, 2003), other chromatographic methods (Schlatterer, Baeker, & Schlatterer, 2004;Ye et al, 2000), salting out and selective solubility (Neyestani et al, 2003). However, some of these methods induce b-lactoglobulin denaturation or produce low yields with other proteins or salts as contaminants, making them useless in some cases and expensive and time consuming in others.…”