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 SpecificationPhysicalColor : Creamish/Dull whiteFlavor : NeutralTaste : BlandChemicalMoisture : 11.0 % maxpH : 4.0-5.0 - 10% Soln. at 20 CFree Acidity : 0.2 % maxProtein : 95.0 % min ODBFat : 2.0 % maxAsh : 2.0 % max ODBLactose : 0.2 % maxSediments : Disc A per 25 gmMicrobiologicalTotal plate count : 10,000 max per gmColiforms : Absent max per gmE. Coli : Absent max per gmSalmonella : Absent max per 375 gmYeast & Mould : 50 max per gmStaphylococcus Aureus : Absent per gmListeria Monocytogenes : Absent per 25 gmShigella : Absent per 25 gm Packaging25 kg Multi-wall Kraft paper bags with inner polyethylene liner.Storage & handlingProduct can be stored for 12 months from date of manufacture. It should be stored and shipped in a cool, dry environment, below 25 C. It should not be exposed to direct sunlight and should not be in contact with walls or floor, so as to enhance shelf life.TransportationContainer loads are transported with inner plastic liner for protection, without pallets. The usual capacity of a 20 container is 17 MT and 40 container is 25 MT. Recommended UsageCasein 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.
