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:-
Essential Composition and Quality Factors :
Raw Materials
Permitted Ingredients
Edible Acid Casein | |
CHEMICAL ANALYSIS | |
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 |
MICROBIOLOGICAL STANDARDS | |
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 |
PHYSICAL CHARACTERISTICS | |
Appearance | White |
Texture | Free |
Particle Size | Available in 30 Mesh |
Packing | 25kgs & 50kgs |