Abstract: Wheat protein is conditioned for solubilization by first dispersing it in water at a temperature of about 5.degree.-35.degree. C. and a concentration of about 2-20% and then by acidifying the dispersion to a pH of 0.5-3.0. The acidified dispersion is then solubilized by effectively heating it to from about 70.degree. C. for from about 65 minutes to about 4 hours to about 120.degree. C. for from about 30 seconds to about 5 minutes.Acid-solubilized wheat proteinate in solution is precipitated by adjustment of the pH of the solution to its isoelectric point. The acid condition of the wheat proteinate solution is employed to acidulate fluid skim milk and form a caseinate-wheat proteinate co-precipitate.

Abstract: Proteins lacking isoelectric points are precipitated out of solution by combining with the solution a protein (i.e. one or more proteins) having an isoelectric point, alkalizing the mixture to a pH of about 9-11, acidifying the mixture to a pH of about 2-4, and adjusting the pH of the mixture to the isoelectric point of the protein to precipitate novel protein complexes.A novel protein-free, undenatured dairy whey valuable for lactose crystallization and alcohol production is also obtainable.