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: