The casein in fermented milk is coagulated (curdled) by lactic acid. Using rennet to make curd attaches the lactose to the solid coagulated proteins. Sardo is traditionally coagulated by animal rennet. The coagulated substance is then washed and dried into crumb rubber. Unlike many proteins, casein is not coagulated by heat. The coagulated lumps are collected and processed into dry forms for marketing. When coagulated with chymosin, casein is sometimes called paracasein. Tofu is a food made from coagulated soy milk. Tissue proteins that are stabilized by OsO are not coagulated by alcohols during dehydration. Many craft brewers simply remove the coagulated and settled solids and forgo active filtration. They were likely fresh cheeses coagulated with acid or a combination of acid and heat. The eruptions after the collapse were primarily andesitic, or blocky, coagulated lava flow. It can be coagulated with the cautery. These can be coagulated with acid using sources such as vinegar or lemon juice. The lack of lysosomal enzymes allows it to maintain a "coagulated" morphology for some time.