Characteristic Casein, ready for use in food production and adhesives, paints and other products. Perfect for creating molded cheese, curds and fermented products. Use it to add unique flavor and characteristics to your product.
Acid Casein is in the form of a fine, free-flowing powder with a light color and a neutral odor and taste. It is made from pasteurized and skimmed milk coagulated with hydrochloric acid. Once the curd is coagulated and formed, it is separated from the whey proteins and washed to purify the final product. The raw material is then concentrated, ground and dried.
The product has a high nutritional value due to its amino acid and protein content. It also has emulsifying and water-binding properties. Due to its thermostability, it is often used for the production of processed cheese.
Swiss Milks supplies natural and fresh Casein with 30 to 90 mesh.
| Physical and chemical properties | Value |
|---|---|
| Taste and smell | Bland flavor and clean odor, no foreign flavor |
| Appearance | Small-grained, free-flowing powder of light color, with a neutral odor and taste |
| Color | White |
| Protein content | Min. 95% |
| pH | 4.1 – 4.6 |
| Fat content | Max 1.5% |
| Water content | Max 10% |
| Allergens | Milk and products thereof (including lactose) |
| GMO | The product does not contain and has not been produced from genetically modified organisms |
