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As a way of utilizing cheese whey to fortify sulfur-bearing amino acids to soybean protein, whey-soybean coagulum was made from whey-soy milk mixture and optimum conditions for coprecipitation of the two proteins were determined. Mixture of whey and soymilk in 1 : 1 volume ratio was coagulated at 0.005∼0.5M of CaCl₂ concentration, pH 1.5∼8.0, and at 60∼100℃, and absorbance at 500nm of filtrate from the coagulum was measured. Optimum conditions for the coprecipitation were 0.0125M of CaCl₂ concentration, pH 6.5∼7.5, and 70∼80℃ which resulted in the minimum absorbance and also good physical properties of the curd.
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