New Zealand Global Dairy Calcium Caseinate

We have calcium caseinate. It is obtained from fresh and pasteurized skimmed milk by acid coagulation of the casein, neutralization with calcium hydroxide and drying in a spray-dryer. The manufacturing process brings to this product a very valuable organoleptic and microbiological quality.



physical & chemical specifications:

moisture 6.5% max
protein dry basis 92% min
protein as is 88% min
fat 6.0% max
lactose 0.6% max
ash 4.50% max
ph (solution 5%) 6.5 +- 0.2
iron 20 ppm max
copper 5 ppm max
lead 2 ppm max
arsenic 1 ppm max
bulk density 0.28-0.33 gml
calcium 1.25%+0.25%
sodium 0.1% + 0.05
microbiological specifications:

standard plate count 50000 cfug max
coliforms 10 cfug max
thermopiles 500g max
yeast & molds 50 cfug max
sulfite reducing 100g max
clostridia at 46°c
salmonella negative
e. Coli negative
staphylococcus negative
coagulase

packaging:
25kg bags kraft paper multi-wall
with inner polyethylene liner.
Shelf life:
24 months. To ensure best preserving in storage, the following conditions are required:
temperature: +5°c to +25°c; moisture: