Acid Casein

Casein is produced from pasteurized skimmed cows milk of approximately 9% total solids, in which the casein is precipitated by the action of heat and acid. About 80% of the protein in milk is casein. The acids used to precipitate casein can be mineral acid (hydrochloric or sulphuric) where the resulting product is generally termed as acid casein, or lactic acid producing lactic casein. Casein is separated and washed before drying.