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Leading Manufacturer, Supplier & Retailer of Rennet Casein, Edible Acid Casein, grade c casein, Grade 'a+' Casein and Grade 'b+' Casein.

Rennet Casein

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 20º 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 Packaging 25 kg Multi-wall Kraft paper bags with inner polyethylene liner. Storage & handling Product can be stored for 12 months from date of manufacture. It should be stored and shipped in a cool, dry environment, below 25 ºC. It should not be exposed to direct sunlight and should not be in contact with walls or floor, so as to enhance shelf life. Transportation Container loads are transported with inner plastic liner for protection, without pallets. The usual capacity of a 20â container is 17 MT and 40â container is 25 MT. Recommended Usage Rennet Casein is mainly used as an ingredient in the manufacture of cheese analogs, for nutritional fortification and in pet food. Rennet grade MITTAL 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

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Edible Acid Casein

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 º 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 Packaging 25 kg Multi-wall Kraft paper bags with inner polyethylene liner. Storage & handling Product can be stored for 12 months from date of manufacture. It should be stored and shipped in a cool, dry environment, below 25 ºC. It should not be exposed to direct sunlight and should not be in contact with walls or floor, so as to enhance shelf life. Transportation Container loads are transported with inner plastic liner for protection, without pallets. The usual capacity of a 20â container is 17 MT and 40â container is 25 MT. Recommended Usage Casein 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.

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Grade C Casein

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

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Grade 'a+' Casein

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 Report PHYSICO-CHEMICAL CHARACTERISTICS Appearance : Whitish / Creamy Powder Texture : Fine Moisture : 9.50 % Max Protein % ODB : 80-82.75 % Min. pH (10% 2/v Solution) : 4.40 Fat 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 CHARACTERISTICS Total Plate Count per gm : 25, 800 Yeast & Mould / gm : 9 gm. Coliform / 0.1 gm : Absent Salmonella / 375 gm : Absent Particle Mesh Size : 100 % Pass To 60 Mesh Sieve

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Grade 'a+' Casein

INDUSTRIAL 'A' GRADE CASEIN Offering 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 Report PHYSICO-CHEMICAL CHARACTERISTICS Appearance : Whitish / Creamy Powder Texture : Fine Moisture : 10.0 % Max Protein % ODB : 74-75.75 % Min pH (10% 2/v Solution) : 4.60 Fat Content : 6-7.30 % Max Total Ash Content : 4.00 % Max Total Acidity (ml of 0.1N NaOH) : 10.40 ml Total Minerals % as such : 1.69 % Max MICROBIOLOGICAL CHARACTERISTICS Total Plate Count per gm : 50, 000 Max Yeast & Mould / gm : 10 gms Coliform / 0.1 gm : Absent Salmonella / 375 gm : Absent Particle Mesh Size : 100 % Pass To 60 Mesh Sieve

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Grade 'b+' Casein

INDUSTRIAL 'B' GRADE CASEIN We 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 Report PHYSICO-CHEMICAL CHARACTERISTICS Appearance : Whitish / Creamy Powder Texture : Fine Moisture : 10.0 % Max Protein % ODB : 69-70.50 % Min pH (10% 2/v Solution) : 4.50 Fat Content : 7-9.50 % Max Total Ash Content : 4.75 % Max Total Acidity (ml of 0.1N NaOH) : 10.50 ml. Total Minerals % as such : 1.69 % Max MICROBIOLOGICAL CHARACTERISTICS Total Plate Count per gm : 50, 000 Max Yeast & Mould / gm : 10 gm. Coliform / 0.1 gm :/B> Absent Salmonella / 375 gm : Absent Particle Mesh Size : 100 % Pass To 60 Mesh Sieve

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Grade 'c+' Casein

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.

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