Product Information

Casein refers to phosphoglycoproteins that precipitate from skim milk at pH 4.6 and 20°C. By precipitating at pH 4.6 , which corresponds to its isoelectric point, it can be deduced that its stability within the milk is due to a strong negative electrical charge which, when neutralized, makes it unstable.


  • Physical-Chemical Characteristics:

Parameters

Normal values

Humidity

10% Max.

Fat

2% Max.

Protein (N X 6.28):

85,5% Min.

Protein (dry basis):

95,0% Min.

Ash

2.5% Max

pH  

4.5%

Lactose

1% Max

  • Microbiological Characteristics:

Parameters

Normal values

Coliforms  

Negative

Coli  

Negative

SPC  

Negative

Salmonella  

Negative


  • Applications:

    - As moisture retainers in fresh cheeses


      - Beverages for sportsmen and women


        - Caseinates elaboration


          - Milk spread for cheese


            - Sausages



            • Presentation:

            25 Kg net, in multi-layer paper bags with inner polyethylene bag.


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