Acid casein is prepared by a Continuous Coagulation from cooking skimmed milk under the influence of sour whey or technical acid. The next step is rinsing the clots under the stream and further processing takes place in compression, grinding and...
Rennet Casein is a natural milk protein produced from pasteurized skimmed milk coagulated with rennet (enzyme). Once coagulated, the caseins are divided from whey, filtered, and dried. Variations • Unmilled 30 mesh • 60 mesh • 90 mesh...