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Heat stability of 0.2% a-lactalbumin (or-la) was studied up to pH 5.0 in normal and pH 7.0 in decalcified permeates. Heating 0.4% plactoglobulin (p-lg) resulted in rapid flocculation before reaching 93 "C at all pH levels, except 6.5-7.0, for permeates with varying Ca content. When both isolated whey protein fractions were heated together (0.2% a-la and 0.4% p-lg) in regular or decalcified permeates, precipitation characteristics of p-lg did not change. However, some a-la appeared to co-precipitate with p-lg at pH 6.0 and below regardless of Ca.