Casein is obtained from skimmed milk, by precipitation to acid pH.
Free flowing powder white to yellowish colour, typical milk taste and smell without foreign odour.
Processed and hard cheese, emulsifying agent for bakery products, sauces, meat products, industrial applications such as labels, glue and flooring, paints, plastics.
High protein, emulsifier properties, replacement for MPC and WPC.
|Protein (% In DM)||≥ 95,0|
|Fat (%)||≤ 1,5|
|Moisture (%)||≤ 10,0|
|Ash (%)||≤ 2,5|
|Acidity (%)||≤ 0,7|
|Lactose (%)||≤ 0,15|
|Total Plate Count /g||≤ 10.000|
|E- Coli /0,1 g||absent|
|Salmonella /25 g||absent|
|Moulds and yeasts/g||≤ 50|
PACKAGING AND STORAGE:
Four-layer paper bag with polythene inner bag, 25 kg net. Product must be stored in a cool, dry place, at temperature below 25°C and relative humidity below 65%. Product has a 2 years shelf life in the original packaging.