Based in Madhya Pradesh (India), we are actively functioning as the prominent Manufacturer, Exporter and Supplier of Buttermilk Casein. Prepared using quality-tested Buttermilk a byproduct of curd made out of fresh milk, our Buttermilk Casein is fresh, pure and has a rich taste and longer shelf life. To retain its freshness and nutritional content, our Buttermilk Casein is stored and packaged under favorable temperature and conditions. For reasonable price, contact us.  
More About The Product

• The casein is traditionally made by the farmers or milkmen at household level in the villages.
• The dairy farmers, who are engaged in making ghee by traditional method, also manufacture Buttermilk Casein as its by-product.

The Process

• For making Buttermilk Casein, Buttermilk (Mattha) is first heated or it is mixed with Phitkari (Potash Alum) or Tatri (Tartaric Acid) after that entire mattha is coagulated and converted into solid particles of smaller size floating in the water.
• Then it puts into muslin cloth for draining the water from coagulum.
• Now the remaining material is put under sun light for drying on cloth or polythene sheets.
• Dried product is called Buttermilk Casein.
• The Buttermilk Casein produced in this method is relatively smaller in granules size and of white or light brown in color.

Product Applications

• It is widely used in Animal Feed formulation to meet out the demand of protein in their growth.
• It is also used for the preparation of some low quality leather finishing chemicals, Paper Chemicals, Paints and other products.

Packaging

• We offer two types of packages
• 25 kg. (Paper Bag with LDPE Liner)
• 50 kg. (Gunny Bag with HDPE Liner)

Based in Madhya Pradesh (India), we are actively functioning as the prominent Manufacturer, Exporter and Supplier of Buttermilk Casein. Prepared using quality-tested Buttermilk a byproduct of curd made out of fresh milk, our Buttermilk Casein is fresh, pure and has a rich taste and longer shelf life. To retain its freshness and nutritional content, our Buttermilk Casein is stored and packaged under favorable temperature and conditions. For reasonable price, contact us.  
More About The Product

• The casein is traditionally made by the farmers or milkmen at household level in the villages.
• The dairy farmers, who are engaged in making ghee by traditional method, also manufacture Buttermilk Casein as its by-product.

The Process

• For making Buttermilk Casein, Buttermilk (Mattha) is first heated or it is mixed with Phitkari (Potash Alum) or Tatri (Tartaric Acid) after that entire mattha is coagulated and converted into solid particles of smaller size floating in the water.
• Then it puts into muslin cloth for draining the water from coagulum.
• Now the remaining material is put under sun light for drying on cloth or polythene sheets.
• Dried product is called Buttermilk Casein.
• The Buttermilk Casein produced in this method is relatively smaller in granules size and of white or light brown in color.

Product Applications

• It is widely used in Animal Feed formulation to meet out the demand of protein in their growth.
• It is also used for the preparation of some low quality leather finishing chemicals, Paper Chemicals, Paints and other products.

Packaging

• We offer two types of packages
• 25 kg. (Paper Bag with LDPE Liner)
• 50 kg. (Gunny Bag with HDPE Liner)