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Casein. The principal protein (q.v.) component of milk (q.v.) in which it is present at an average level of some 3%. It is precipitated from skim milk (q.v.) by acidification to a pH (q.v.) value of 4.6 to 4.7, or by the coagulating enzyme rennin (q.v.), and forms an essential component of cheese (q.v.).