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.
Protein (N X 6.28):
Protein (dry basis):
- As moisture retainers in fresh cheeses
- Beverages for sportsmen and women
- Caseinates elaboration
- Milk spread for cheese
25 Kg net, in multi-layer paper bags with inner polyethylene bag.