Acid Casein

Acid casein is a type of casein protein that is produced by acidifying milk with an acid such as hydrochloric acid or sulfuric acid. This process causes the casein proteins in the milk to coagulate and form a solid curd. The curd is then washed and dried to form acid casein.
Acid casein has a high protein content, typically around 90%, making it an excellent source of protein for food products. It is also low in fat and lactose, which makes it a suitable ingredient for use in products that are targeted toward consumers with dietary restrictions. It is a water-insoluble, white to pale-yellow powder with a bland taste and odor.
Acid casein has a variety of applications in the food industry. It is commonly used as a protein source in processed cheese, as it helps to improve texture, increase yield, and enhance flavor. Acid casein is also used as a protein fortifier in a range of food products, including soups, sauces, and bakery goods. In addition, it can be used as an emulsifier, stabilizer, and thickening agent in a variety of food products such as ice cream, whipped toppings, and dressings.