Pronunciation: [ˈasɪd kˈe͡ɪsiːn] (IPA) 
The word "acid casein" is spelled as /ˈæsɪd ˈkeɪsiːn/. The first part, "acid," is pronounced as /ˈæsɪd/, with the "a" pronounced as in "cat," the "s" pronounced as in "sit," the "i" as in "bit," and the "d" as in "dog." The second part, "casein," is pronounced as /ˈkeɪsiːn/, with the "k" pronounced as in "kite," the "ay" as in "day," the "s" as in "sit," the "ee" as in "see," and the "n" as in "not."
Acid casein is a type of protein derived from milk by the process of acidification. It is produced when milk is coagulated using acid, such as citric acid or lactic acid. This chemical reaction causes the milk proteins, specifically the casein, to separate from the liquid whey. The resulting solid substance is then collected and further processed to obtain acid casein.
Acid casein is primarily used in the food industry as an additive and functional ingredient. It has several desirable properties, including excellent binding and emulsifying capabilities. These properties make acid casein a valuable ingredient in processed meats, cheese products, desserts, and bakery items. It is often added to improve texture, enhance flavor, and increase the nutritional value of these food products. Acid casein can also serve as a source of protein for individuals with dietary restrictions or seeking alternative protein sources.
In addition to its uses in the food industry, acid casein also finds applications in various non-food industries. It is often utilized in the manufacturing of adhesives, paints, coatings, and textile finishes. The adhesive properties of acid casein, along with its ability to form strong films, make it an excellent choice for these applications.
Overall, acid casein is a versatile protein derived from milk, having multiple applications in both the food and non-food industries due to its exceptional binding, emulsifying, and adhesive properties.
The word "acid casein" is composed of two terms: "acid" and "casein".
The term "acid" comes from the Latin word "acidus", which means "sour". It is related to the Latin word "acētum", meaning "vinegar". In English, "acid" refers to a chemical compound that has a sour taste and can react with other substances.
The term "casein" originated from the Latin word "caseus", meaning "cheese". Casein is a protein found in milk and is the primary component of cheese. It forms a coagulate when milk is acidified or coagulated with rennet.
Therefore, "acid casein" refers to the product formed when acid is used to coagulate milk, resulting in the separation of casein protein from the liquid component of milk.
