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Casein is the principal milk protein and is widely used in the dairy and food industries because of its excellent nutritional and functional properties. It can be obtained from skim milk mainly in two forms, acid casein and rennet casein, depending on the method used for precipitation. Acid casein is prepared by precipitating casein from skim milk through acidification. In this method, fresh skim milk is first pasteurized to destroy harmful microorganisms and then cooled to about 30–35°C. An acid such as hydrochloric acid, sulfuric acid, or lactic acid produced by bacterial fermentation is added slowly with continuous stirring until the pH reaches about 4.6, which is the isoelectric point of casein. At this pH, casein coagulates and separates from the whey as a curd. The coagulated casein is allowed to settle and the whey is drained off. The curd is then washed several times with clean water to remove residual lactose, minerals, and acids. _______ ________ ___ _________ __________ ___ _______ ____ ________ __________ ___ _______.
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