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Precipitate the caseinogen by the addition of acetic acid and filter.

By the rennet ferment caseinogen is converted into casein, a substance resembling caseinogen in being soluble in water, but differing in having an insoluble calcium salt.

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.