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There is a caseinogen enzyme present in the milk, which has four types of molecules.
The fourth molecule in the caseinogen enzyme, called kappa casein is not precipitated by calcium.
Add cautiously dilute acetic acid until there is a copious, granular-looking precipitate of the chief proteid of milk (caseinogen), formerly regarded as a derived albumen.— A Practical Physiology
Precipitate the caseinogen by the addition of acetic acid and filter.— The Elements of Bacteriological Technique A Laboratory Guide for Medical, Dental, and Technical Students. Second Edition Rewritten and Enlarged.
The curdling of milk by the rennet ferment present in the gastric juice, is quite different from that produced by the "souring of milk," or by the precipitation of caseinogen by acids.— A Practical Physiology
Century Dictionary (1)
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