Edible Casein

Details of Edible Casein

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Edible acid casein is the milk product obtained by separating, washing, and drying the acid-precipitated coagulum of skimmed milk and/or of other products obtained from milk. Edible acid casein is highly nutritional, low in fat and cholesterol, and flavorful, making it ideal for medical and nutritional applications. It is used in coffee whiteners, infant formulas, processed cheese, and for use in pharmaceutical products.


Major Uses:-

  • Coffee Whitners
  • Protein for Infants
  • Processed Cheese
  • Cereals
  • Ice cream
  • Bread
  • Pharmaceutical


Essential Composition and Quality Factors :

Raw Materials

  • Skimmed milk and/or other products obtained from milk.

Permitted Ingredients

  • Starter cultures of harmless lactic acid-producing bacteria
  • Rennet or other safe and suitable coagulating enzymes
  • Potable water.

Specification of Edible Acid Casein :

Edible Acid Casein
Proteins, (dry basis) %, Min. 91
Fat %, Mix. 1.5
Moisture, %, Max. 9.5
Ash, %, Max. 2
Total Acidity (ml of 0.1 N NaOH) 8.7
Viscosity, Min 45 Poise
Standard plate count in 1 g, Max. 9000
Cloifores in 1 g, Max. Absent
Yeast & Moulds in 1 g, Max. 8.9
E.Coli in 10 g, Max. -
Salmonella in 100 g Absent
Appearance White
Texture Free
Particle Size Available in 30 Mesh
Packing   25kgs & 50kgs

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