Describe the method of preparation of acid and rennet casein and give

Question

Describe the method of preparation of acid and rennet casein and give the uses of casein and caseinates.

22 Dec 2020

Answer :

Word Count : 395

Method of Preparation of Acid and Rennet Casein:

Acid Casein:
1. Coagulation: Acid casein is prepared by coagulating milk proteins using an acid, typically lactic acid or citric acid. This lowers the pH of milk, causing the proteins to denature and precipitate.
2. Milk Heating: Milk is first heated to a moderate temperature, usually around 35-40°C (95-104°F).
3. Acid Addition: The chosen acid is slowly added to the heated milk while stirring continuously until the pH drops to around 4.6. This causes the casein proteins to curdle and form curds, leaving behind the liquid whey.
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