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Acid casein for food is obtained by separation, wash and coagulum dessiccation of skimmed milk precipitated with acid.
To obtain acid casein, pH of pasteurised skimmed milk is increased to reach isoelectric point in order to make the casein insoluble.
Caseins are mostly used for their nutritional and functional qualities.
Acid casein is also the raw material used to manufacture caseinates.