Assertion: protein's acid | /r/CapableOf | develop by present bacterium
Facets:
value: from fermentation of milk sugar
type: CAUSE
Source sentences:
text: Casein is usually made from skim milk (rarely from buttermilk ), by one of three methods: (1) naturally soured casein curdles when enough lactic acid develops from fermentation of milk sugar by the ever present bacterium Streptococcus lactisi ; (2) acid casein is precipitated by adding dilute hydrochloric acid or sulfuric acid ; (3) for rennet casein, warm skim milk is set with rennet extract until the calcium paracaseinate clots, after which the clot is cut into small pieces to allow the whey to drain.