Acid Casein

Uses

Acid Casein is the principle milk protein which is prepared from skim milk by precipitation with an acid, such as lactic, sulfuric, or hydrochloric acid, to lower the ph of the milk to 4.4–4.7. caseins are identified according to the type of acid used, but in this form have little utility in foods, though they are used to some extent in cereal and bread fortification. neutralization of the caseins yields the salts of which sodium and calcium caseinates are the most com- mon. see casein.