Rennet Casein, Color : White

Caseins are highly purified proteins, these functional ingredients have many properties. Caseins represent 80% of milk proteins. Caseins are phosphorylated, this particularity confers, at pH above 5.5, a high affinity for some minerals, namely calcium. Caseins are proteins with low molecular weight, they have a relaxed structure that is heat-resistant (they can undergo heating above 100°C) For rennet casein, the manufacturing technique derives from hard cheese manufacturing. Skimmed milk is coagulated with 20 mL of rennet at 35°C for 100 litres of milk. After coagulation and hardening, coagulum is cut and then warmed at a temperature of 60°C for 30 minutes Applications Melted cheese (for example for pizza’s), Processed cheese or analogue cheese, Delicatessen