We are a well-known Manufacturer & Supplier of Rennet Casein. Rennet Casein is obtained from pasteurized skim milk by precipitation with microbial rennet enzyme. The curd is washed to remove other milk solids prior to drying & grinding. Product Specification Physical

• Color : Creamy white
• Flavor : Neutral
• Taste : Bland

Chemical

• Moisture :10.0 % max
• pH : 6.5-7.5 10% Soln. at 20 C
• Protein minimum : ( As is basis ) 81.0 %
• Fat : 1.5 % max
• Ash : 8.0-10 % max ODB
• Lactose : 0.5 % max
• Sediments : Disc A per 25 gm

Microbiological

• Total plate count : 10, 000 max per gm
• Coliforms : Absent max per gm
• E. Coli : Absent max per gm
• Salmonella : Absent max per 375 gm
• Yeast & Mould : 50 max per gm
• Staphylococcus Aureus : Absent per gm
• Listeria Monocytogenes : Absent per 25 gm
• Shigella : Absent per 25 gm

Packaging25 kg Multi-wall Kraft paper bags with inner polyethylene liner. Storage & handlingProduct can be stored for 12 months from date of manufacture. It should be stored and shipped in a cool, dry environment, below 25 C. It should not be exposed to direct sunlight and should not be in contact with walls or floor, so as to enhance shelf life. TransportationContainer loads are transported with inner plastic liner for protection, without pallets. The usual capacity of a 20 container is 17 MT and 40 container is 25 MT. Recommended UsageRennet Casein is mainly used as an ingredient in the manufacture of cheese analogs, for nutritional fortification and in pet food. Rennet gradeMITTAL whole milk powder is a homogeneous, free following powder manufactured from pasteurized fresh whole milk and spray dried to provide an excellent source of all natural dairy protein and butter fat. It is off white in colour with a clean milky flavor Low or medium heat grades can be provided as per requirement. MITTAL Acid casein is free flowing dairy ingredient from fresh pasteurized skim milk manufactured by precipitation of casein curd. Product Characteristics

• High nutritional value
• Good bland flavor
• Low ash level
• Raw material for Caseinates
• Raw material for variety of cheeses

Casein is produced by controlled acidification of pure, pasteurized skim milk resulting in the precipitation of casein curd. The curd is washed to remove other milk solids prior to drying & grinding. Product Specification Physical

• Color : Creamish/Dull white
• Flavor : Neutral
• Taste : Bland

Chemical

• Moisture : 11.0 % max
• pH : 4.0-5.0 - 10% Soln. at 20 C
• Free Acidity : 0.2 % max
• Protein : 95.0 % min ODB
• Fat : 2.0 % max
• Ash : 2.0 % max ODB
• Lactose : 0.2 % max
• Sediments : Disc A per 25 gm

Microbiological

• Total plate count : 10, 000 max per gm
• Coliforms : Absent max per gm
• E. Coli : Absent max per gm
• Salmonella : Absent max per 375 gm
• Yeast & Mould : 50 max per gm
• Staphylococcus Aureus : Absent per gm
• Listeria Monocytogenes : Absent per 25 gm
• Shigella : Absent per 25 gm

Packaging25 kg Multi-wall Kraft paper bags with inner polyethylene liner. Storage & handlingProduct can be stored for 12 months from date of manufacture. It should be stored and shipped in a cool, dry environment, below 25 C. It should not be exposed to direct sunlight and should not be in contact with walls or floor, so as to enhance shelf life. TransportationContainer loads are transported with inner plastic liner for protection, without pallets. The usual capacity of a 20 container is 17 MT and 40 container is 25 MT. Recommended UsageCasein is mainly used as an ingredient in the manufacture of pharmaceutical products, dietetic and other specialized foods, cheese products, ice cream, infant formulae, coffee whitener and other processed food. It is also used for conversion to caseinates.

Industrial 'C' Grade Casein Analytical Test Report Physico-Chemical Characteristics

• Appearance : Whitish / Creamy Powder
• Texture : Fine
• Moisture : 12.00 % Max.
• Protein % ODB : 61.00 % Min.
• pH (10% 2/v Solution) : 5.50
• Fat Content : 12.50 % Max.
• Total Ash Content : 5.75 % Max.
• Total Acidity (ml of 0.1N NaOH) : 12.50 ml.
• Total Minerals % as such : 1.72 % Max

We are into producing & exporting of 'A+' grade casein. Our A grade casein is used across industry verticals like leather industry, chemical industry, paper making, emulsion industry, medicine industry and plant. These A grade casein is also used as an additive for polishing, dyeing & coloring. Available in color and luster of milk white or light yellow, with a mesh size of 40M, 60M, 90M. These casein is packed in multiple oven plastic liner bags with inner liner up to 50kg weight net. Can be stored under cool, dry, clean ware house conditions until the valid date expires. Analytical Test ReportPHYSICO-CHEMICAL CHARACTERISTICSAppearance : Whitish / Creamy PowderTexture : FineMoisture : 9.50 % MaxProtein % ODB : 80-82.75 % Min.pH (10% 2/v Solution) : 4.40Fat Content : 3-4 % Max.Total Ash Content : 3.25 % Max.Total Acidity (ml of 0.1N NaOH) : 9.60 ml.Total Minerals % as such : 1.71 % Max. MICROBIOLOGICAL CHARACTERISTICSTotal Plate Count per gm : 25, 800Yeast & Mould / gm : 9 gm.Coliform / 0.1 gm : AbsentSalmonella / 375 gm : AbsentParticle Mesh Size : 100 % Pass To 60 Mesh Sieve

INDUSTRIAL 'A' GRADE CASEINOffering superior quality 'A' grade casein and casein mlik protein, which is available in a luster of white k milk white or light yellow & comes in a mesh size of 40M, 60M, 90M. Our A grade casein is packed in oven plastic liner bags. It can be stored under cool, dry, clean ware house conditions until the valid date expires. This B grade casein is also used as an additive for polishing, dyeing & coloring. Our B grade casein is used across industry verticals like leather industry, chemical industry, emulsion industry, medicine industry and many more. Analytical Test ReportPHYSICO-CHEMICAL CHARACTERISTICSAppearance : Whitish / Creamy PowderTexture : FineMoisture : 10.0 % MaxProtein % ODB : 74-75.75 % MinpH (10% 2/v Solution) : 4.60Fat Content : 6-7.30 % MaxTotal Ash Content : 4.00 % MaxTotal Acidity (ml of 0.1N NaOH) : 10.40 mlTotal Minerals % as such : 1.69 % Max MICROBIOLOGICAL CHARACTERISTICSTotal Plate Count per gm : 50, 000 MaxYeast & Mould / gm : 10 gmsColiform / 0.1 gm : AbsentSalmonella / 375 gm : AbsentParticle Mesh Size : 100 % Pass To 60 Mesh Sieve

INDUSTRIAL 'B' GRADE CASEINWe are specialized in manufacturing premium quality 'B' grade casein, which is used in various industrial applications like leather industry, chemical industry, emulsion industry, medicine industry and many more. Our B grade casein is packed in multiple oven plastic liner bags and can be stored under cool, dry, clean ware house conditions until the valid date expire. Available in color and luster of milk white or light yellow, with a mesh size of 40M, 60M, 90M Analytical Test ReportPHYSICO-CHEMICAL CHARACTERISTICSAppearance : Whitish / Creamy PowderTexture : FineMoisture : 10.0 % MaxProtein % ODB : 69-70.50 % MinpH (10% 2/v Solution) : 4.50Fat Content : 7-9.50 % MaxTotal Ash Content : 4.75 % MaxTotal Acidity (ml of 0.1N NaOH) : 10.50 ml.Total Minerals % as such : 1.69 % Max MICROBIOLOGICAL CHARACTERISTICSTotal Plate Count per gm : 50, 000 MaxYeast & Mould / gm : 10 gm.Coliform / 0.1 gm :/B> AbsentSalmonella / 375 gm : AbsentParticle Mesh Size : 100 % Pass To 60 Mesh Sieve

INDUSTRIAL 'C' GRADE CASEINAnalytical Test ReportPHYSICO-CHEMICAL CHARACTERISTICSAppearance : Whitish / Creamy PowderTexture : FineMoisture : 12.00 % Max.Protein % ODB : 61.00 % Min.pH (10% 2/v Solution) : 5.50Fat Content : 12.50 % Max.Total Ash Content : 5.75 % Max.Total Acidity (ml of 0.1N NaOH) : 12.50 ml.Total Minerals % as such : 1.72 % Max.