Acid Casein

Description

Acid casein is a milk protein with various functional properties. Acid Casein is obtained by separation, wash and coagulum desiccation of skimmed milk precipitated with acid. To obtain acid casein, pH of pasteurized skimmed milk is increased to reach isoelectric point in order to make the casein insoluble.

Applications:

• creamers
• cream liqueurs
• processed or analogue cheeses

It is also used in a huge range of industrial processes, ranging from paper and paint manufacturing to the cosmetic industry.

Packaging Acid Casein

• Packaging: 25 kg multi-ply paper bags with heat-sealed polyethylene liner.
• Shelf life: up to 24 months.
• Minimum order: one full container load.