Acid technical casein

Product description:
High quality milk protein produced by acid precipitation of casein from fresh pasteurised skimmed milk.
Application:
Food Industry: as high-quality protein casein is suitable for making nutritional foods, hard and processed cheese, glazing agent for bakery products, meat sauces.
Industrial sectors: The It also has great importance as a binder for paints, for gluing plywood, as a photoresist in etching and for the manufacture of adhesives, putty, textile finishes and block stains for leather.
Casein also has a long history of industrial applications such as labels, paper, glue and flooring, paints, plastics, aluminum foil, adhesives, leather tanning and plastics.
Name
Acid Casein
Casein milled
(30, 60, or 90 mesh)
Premier
grade
Standard Grade
Premier grade
Standard Grade
Organoleptic characteristics
Appearance
Dry granules or free flowing powder
Dry powder
Color
From white to slight yellow
Taste and smell
Typical milk taste and smell without foreign odor
Physical and Chemical Characteristics
Protein dry basis, % min
92
90
92
90
Moisture, % max
11
12
11
12
Fat, % max
2,0
2,5
2,0
2,5
Acidity, Т° max
50
90
50
90
Ash, % max
2,2
3,0
2,2
3,0
Purity (disc), max
B
В/C
B
В/C
Packaging
Multi-ply paper bags with/without heat-sealed polyethylene liner. Net weight 25 kg.
Storage and shelf life
To store product in the cool, dry, well-ventilated rooms. If stored under optimal conditions the shelf life can be (the quality is stable) up to 12 months.
Origin: Ukraine
ALL SPECIFICATIONS ARE THE SUBJECT TO FINAL CONFIRMATION ON AGREEMENT.