coagulated protein

A thick yellowish layer of fat and coagulated proteins forms on the surface, which is skimmed off.

British terminology, on the other hand, uses the term caseinogen for the uncoagulated protein and casein for the coagulated protein.

The coagulated protein from soy milk can be made into tofu, just as dairy milk can be made into cheese.

The so-called tea leaf paradox forces the denser solids (coagulated proteins, vegetable matter from hops) into a cone in the center of the whirlpool tank.