Acid Casein

Hiroland Acid casein is a dairy protein derived from milk through a controlled acidification process. In this process, an acid such as hydrochloric acid or citric acid is added to pure, pasteurized skimmed milk, causing it to curdle and form curds. These curds are then separated from the liquid whey, washed, and dried to create acid casein, which is a dry and powdered form of milk protein. The final product is a white to yellowish powder with a typical milk taste and smell and without any foreign odor. It can be applied in the production of processed cheese, meat sauces, and also be used as a glazing material for bakery products.