Casein is the main protein found in milk and contains 21 amino acids. Acid casein is produced by controlled acid precipitation from skim milk. It is insoluble in water, completely soluble in alkali and heat stable. There are two varieties of casein.

Ediable is a low fat milk protein, free of the carbohydrate, has good flavor profile and excellent nutritional properties making it ideal for medical and nutritional applications.

Technical acid casein have good binding properties and are used for the manufacture of paper coatings, adhesives, paints, cocrete, textile fabrics and cosmetics.