Rennet Casein

We are offering rennet casein
high quality milk protein product, produced by rennet precipitation of the casein from fresh pasteurised skimmed milk. Available in a range of mesh sizes (30, 60, 90).
physical & chemical specifications:
moisture : 12.0% max
protein (dry basis) : 90.0% max
lactose : 0.2% max
fat : 1.0% max
ash : 8.0% max
scorched particles : disc max b a
ph : 7.3 max
colour : white
flavour : bland
microbiological specifications:
total plate count : 30,000 cfu g max
coliforms : 0.1 cfu g max
e. Coli : 0.1 cfu g max
staphylococcus : 0.1 cfu g max
(coagulase pos.)
salmonella : 25 g max
yeast : 50 cfu g max
mould : 50 cfu g max
thermophiles : 5,000 cfu g max
antimicrobial residues : negative
shelf life:
12 months under optimal storage conditions.
packaging:
20 or 25kg bags kraft paper multi-wall with inner polyethylene liner.