Rennet casein

Description：This product is made from defatted fresh milk curd precipitated, and it is a high quality milk protein product. It is the main source of protein of processed cheese, which has long-lasting frankincense flavor and unique functional properties such as good melting , stretchability, gelability, In addition, because Rennet Casein also has excellent dye adhesion, ductility, anti-extrusion ability and high viscosity, etc. it is mainly used in industrial synthetic casein plastics. The range of available mesh size: 30-60 Mesh, 60-90 Mesh, 90-110 Mesh.

• Physical and chemical indicators 

• Moisture %  ≤12.0

• Protein %  ≥88.0

• Lactose%  ≤0.5

• Fat%  ≤1.0

• Ash%  ≤8.0

• Scorched Particles Disc  A

• ph 6.5-7.0

• Color  White or cream

• Flour  Milk or no odor

• Microbiological index 

• Total bacterial count/g  ≤30，000

• Coliform/0.1g  Negative

• Yeast cuf/g  ≤50

• Mold cuf/g  ≤50

• Staphylococcus ( Yeast coagulin)/0.1g  Negative

• Thermophiles organism/g  ≤5,000

• Antibiotics / Inhibitors  Negative

• Salmonella/25g  Negative