What is the coagulated protein of cooked milk from which cheese made called?

The coagulated protein of cooked milk from which cheese is made is called casein.

Casein is the main protein found in milk and is responsible for its white color and its ability to coagulate when heated.

Here's the breakdown:

* Milk: Contains casein and whey proteins.

* Cooking: Heat causes the casein to coagulate (clump together).

* Cheesemaking: Rennet (an enzyme) or acid is added to the milk, further coagulating the casein.

* Curds: The coagulated casein forms curds, which are separated from the whey.

* Cheese: Curds are pressed and aged to create cheese.

So, while the coagulated protein itself is called casein, the specific product formed during cheesemaking is referred to as curds.