Acid Casein
Code: DICAS01
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High quality milk protein product produced by acid precipitation of the casein from fresh pasteurised skimmed milk. Available in a range of mesh sizes (30μ, 60μ, 90μ, attrition) |
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| Compositional Information |
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Specification |
Typical Value |
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| Moisture - % max |
10.0 |
9.5 |
| Protein (dry basis) - % min |
95.0 |
97.0 |
| Lactose - % max |
0.2 |
0.1 |
| Fat - % max |
1.5 |
0.80 |
| Ash - % max |
2.20 |
1.80 |
| Scorched Particles Disc |
B |
A |
| pH |
4.2 - 5.0 |
4.60 |
| Colour |
White |
White |
| Flavour |
Bland |
Bland |
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| Microbiological Data |
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| Total Plate Count - /g max |
30,000 |
5,000 |
| Coliforms - /0.1g |
Negative |
Negative |
| Yeast - /g max |
50 |
<10 |
| Mould - /g max |
50 |
<10 |
| Staphylococcus (Coagulase Pos.) - /g |
Negative |
Negative |
| Thermophiles - /g max |
5,000 |
500 |
| Antibiotics/Inhibitors |
Negative |
Negative |
| Salmonella - /25g |
Negative |
Negative |
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A more detailed specification can be agreed with the customer
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| Packaging |
Multi-ply paper sacks with polyethylene liners, net weight 25kg. Mini bulk bags, net weight 1000kg and 750kg |
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| Storage |
Store under cool, dry conditions |
| Transport |
Deliveries of 5 to 22 tonne, in 20 and 40 foot containers |
| Shelf Life |
Approximately 24 months from date of production when stored under appropriate conditions |
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| Applications |
Non-dairy creamers |
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Caseinate |
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Pharmaceutical |
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Sauces |
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Paper coatings and adhesives |
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