Rennet Casein

We are offering rennet casein.
High quality milk protein product, produced by rennet precipitation of the casein from fresh pasteurized 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 25 kg bags kraft paper multi-wall with inner polyethylene liner.