Acid Casein

Casein is the most prominent protein found in bovine milk. This protein group accounts for 80% of total protein found in milk, the rest about 20% is whey. Casein is usually further processed into different types of which one is, Acid Casein. It is made by direct acidification of skim milk. The method causes the casein in the milk to coagulate and separate from the whey, producing a solid, yellowish substance that can be processed further for use as a food ingredient.