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 20̢۪ container is 17 MT and 40̢۪ 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.