to increase calcium content and decrease sodium levels in their products.

Caseins for food additive use are produced by adding an acid to milk, which causes the casein to precipitate out as acid casein. By adding a base such as sodium hydroxide or calcium hydroxide to acid casein, a pure caseinate or casein salt is produced. "Co-precipate" refers to a mixture of casein and possibly other milk components that went out of the solution with casein. The precipitation can happen either through proteolysis (rennet) or through acid.

The

1.Previous
3.Next