What is the effect of autoclaving Casein?

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Abdel Moneim Elhadi Sulieman

As a protein, this high temperature will denature it hence reduce its biological value (reduce the nutritive value). The attached paper might be useful for you.

Jasim Ahmed

Well, Abdel is correct. Since autoclaving occurs at 121C at 15 psi where a complete protein denaturation happens with significantly lowering the biological activity.