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Acid Casein:
Casein is produced from pasteurized skimmed cows milk of approximately 9% total solids, in which the casein is precipitated by the action of heat and acid. About 80% of the protein in milk is casein. The acids used to precipitate casein can be mineral acid (hydrochloric or sulphuric) where the resulting product is generally termed as acid casein, or lactic acid producing lactic casein. Casein is separated and washed before drying. |
| Acid casein has a variety of end uses both in the food industry and in industrial (non-food) uses. Food products such as coffee whiteners, cream liqueurs, glazes, low fat spreads, whipped toppings, sausages and yoghurt all contain casein as a food ingredient. Technical applications include bottle label adhesives, plastics, fermentation media, synthetic fibres, leather finishes and paper coatings. | 
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Edible Casein:
Edible acid casein is the milk product obtained by separating, washing and drying the acid-precipitated coagulum of skimmed milk and/or of other products obtained from milk. Edible acid casein is highly nutritional, low in fat and cholesterol, and flavorful, making it ideal for medical and nutritional applications. It is used in coffee whiteners, infant formulas, processed cheese, and for use in pharmaceutical products.
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Essential Composition and Quality Factors:-
- Raw Materials
- Skimmed milk and/or other products obtained from milk.
- Permitted Ingredients
- Starter cultures of harmless lactic acid producing bacteria
- Rennet or other safe and suitable coagulating enzymes
- Potable water.
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Industrial Casein:
Industrial Grade Casein have good binding properties and are used for the manufacture of paper coatings, match box, adhesives, paints,
concrete, textile fabrics and cosmetics.
Lactic casein is used in pharmaceutical products, food ingredients, and as a binding agent in industrial products such as paint, glue, and paper. |
Rennet casein is used in the manufacturing of products. Because of its good dye binding ability and excellent extrusion properties, it is ideal for use in plastics such as buttons, beads, buckles, knitting needles, and high quality plastics for jewelry.
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Specification of Casein :
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Edible Casein |
Double Refined(C.D. Grade) |
Refined Grade |
Super Fine Grade |
CHEMICAL ANALYSIS |
Proteins, (dry basis) %, Min. |
90 |
84 |
80 |
60 |
| Fat %, Mix. |
2.85 |
3.25 |
4.0 |
11.0 |
| Moisture, %, Max. |
10 |
10 |
10 |
13 |
| Ash, %, Max. |
2.8 |
3.5 |
3.75 |
7 |
| Total Acidity (ml of 0.1 N NaOH) |
6.4 |
6.8 |
7.8 |
8.8 |
| Viscosity, Min |
50 Poise |
50 Poise |
40 Poise |
20 Poise |
MICROBIOLOGICAL STANDARDS |
Standard plate count in 1 g, Max. |
30000 |
30000 |
10000 |
30000 |
| Cloifores in 1 g , Max. |
10 |
- |
10 |
- |
| Yeast & Moulds in 1 g, Max. |
50 |
- |
80 |
- |
| E.Coli in 10 g, Max. |
- |
- |
- |
- |
| Salmonella in 100 g |
- |
- |
- |
- |
PHYSICAL CHARACTERISTICS |
Appearance |
White to cream coloured powder |
White to cream coloured powder |
White to cream coloured powder. |
Cream to pale coloured powder. |
| Texture |
Fine |
-Fine |
Fine |
Fine |
| Particle Size |
Available in
a range of mesh size according to customer requirements. Readily available in 30,60 & 80 mesh. |
Available in
a range of mesh size according to customer requirements. |
Available in
a range of mesh size according to customer requirements. |
Available in
a range of mesh size according to customer requirements. Normal size 30, 60 & 80 mesh. |
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