Methods for Manufacturing Acid-Precipitated Casein From Skim Milk (Classic Reprint) - Hardcover

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Excerpt from Methods for Manufacturing Acid-Precipitated Casein From Skim Milk

Except for relatively small quantities of edible or other Special caseins, practically all domestic casein is made with the aid of lactic, sulphuric, or hydrochloric acid, as the precipitating agent. Acid-precipitated casein is manufactured principally in New York and Vermont in the East, in Wisconsin and Illinois in the Middle West, and in California and Idaho in the West. During the last few years these 6 States have produced from 85 to 95 percent of the total annual output in this country. The quantity of casein made and the number of plants engaged in its manufacture have fluctuated from year to year as shown in table 1.

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