Casein

The milk protein is composed of casein (80%) and whey protein (20%).

Casein is produced by acidification of skim milk by either a culture of lactic bacteria or food grade acids such as hydrochloric acid. The casein will precipitate and is separated from the remaining liquid.

Depending on the precipitant, the product is Rennet Casein or Acid Casein.

Acid Casein

Prod.-Code Product
Fat
Protein
Lactose
Ash
Water
(values in %)
320 40-

Acid Casein edible
30/60 mesh

 <1.3
 >86.5
 <0.15
 <2.0
 <10.0
320 80-

Acid Casein edible
90/110 mesh

 

Colour: white yellowish
Taste/Odour:
typic
Characteristics:

insoluble at pH 4.7, fully soluble in alkaline medium,
low Calcium and Phosphate content,
fine stability for flavours, excellent sensory profile,
heat stable,
excellent nutritional value
Applications:

Chemical Industry,
Food Industry (e. g. coffee whitener, processed cheese),
Pet Food Industry
Packaging:

paperbags á 25 kg, BB
Further qualities
offered by BMI:


kosher

 

Rennet Casein

Prod.-Code Product
Fat
Protein
Lactose
Ash
Water
(values in %)
323 10-

Rennet Casein edible
30/60 mesh

 <1.0
 >82.0
 <0.2
 >7.5
 <8.0
323 20-

Rennet Casein edible
90/110 mesh

 

Colour: white yellowish
Taste/Odour:
typic
Characteristics:

insoluble at pH 7.1,
high Calcium and Phosphate content,
soluble when calcium in bond,
fine flavour stability, excellent sensory profile,
fine functionality,
heat stable,
high nutritional value
Applications:

Food Industry (e. g. cereals, cheese sauces)
Chemical Industry (e.g. Lanital)
Packaging:
 paperbags á 25 kg, BB
Further qualities
offered by BMI:


kosher