Use
Acid Casein is the principle milk protein which is prepared from
skim milk by precipitation with an acid, such as lactic, sulfuric, or
hydrochloric acid, to lower the ph of the milk to 4.4–4.7. caseins
are identified according to the type of acid used, but in this form
have little utility in foods, though they are used to some extent in
cereal and bread fortification. neutralization of the caseins yields
the salts of which sodium and calcium caseinates are the most com-
mon. see casein.