Please see the following article:

https://scialert.net/fulltextmobile/?doi=biotech.2007.431.435

I think yes thats possible sir

with regards

Dear colleagues, thanks for your answers

Hi Ceruti

For practical purposes 50C will not denature whey proteins (e.g.for

Thanks again for your answers. I also searched for answers to the question and I found this article: Article Whey proteins solubility as function of temperature and pH

where it is suggested that for pH values around isoelectric point of a whey proteins mixture (pI=4,6), some degree of denaturation may occur in the temperature range 40-60°C, indirectly followed as a decrease in solubility at controlled pH values