Food grade Casein

Food grade casein was defined as the product derived from the coagulation of proteins from
pasteurized skimmed milk due to the action of milk coagulating agents either of biological
(enzymes and lactic bacteria cultures), or chemical(acids) origin. The obtained curd is subjected to
washing process with drinking water, pasteurization and dehydration.
Protein (dry basis) 92.00% Min
Moisture 12.00% Max
Fat 1.50% Max
Ash 2.00% Max
Acidity 50.00

Protein (dry basis) 92.00% Min
Moisture 12.00% Max
Fat 1.50% Max
Ash 2.00% Max

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