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Acid Casein
Skim milk is acidified, while stirred, with hydrochloric acid
Caseinates
Acid-precipitated casein can be dissolved in alkali (NaOH,
substances.
The micelles obtained appear to have properties close to
cheese made.
The whey may have been diluted with water and/or
macropeptide.
The pH is about 4.6, and it contains increased amounts of