Why did the casein was coagulated with rennet weigh more than the casein that was precipitated with the acid?

The casein coagulated with rennet typically weighs more than the casein precipitated with acid because rennet specifically targets casein proteins, causing them to form a gel-like structure that retains more moisture and fat. In contrast, acid precipitation can lead to the loss of some soluble proteins and water, resulting in a drier curd. Additionally, the enzymatic action of rennet promotes a more efficient and complete coagulation of casein, leading to a higher yield in weight.