Calcium Caseinate
Code: DICAS03
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High quality milk protein product manufactured from fresh pasteurised skimmed milk through acid precipitation of the casein followed by neutralisation and drying |
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| Compositional Information |
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Specification |
Typical Value |
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| Moisture - % max |
5.5 |
<5.0 |
| Protein (dry basis) - % min |
90.0 |
94.0 |
| Lactose - % max |
0.2 |
0.1 |
| Fat - % max |
1.5 |
1.00 |
| Ash - % max |
4.00 |
3.50 |
| Scorched Particles Disc |
B |
A |
| pH |
6.3 - 7.0 |
6.60 |
| Colour |
White |
White |
| Flavour |
Bland |
Bland |
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| Microbiological Data |
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| Total Plate Count - /g max |
20,000 |
5,000 |
| Coliforms - /0.1g |
Negative |
Negative |
| Yeast - /g max |
50 |
<10 |
| Mould - /g max |
50 |
<10 |
| Staphylococcus (Coagulase Pos.) - /0.1g |
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. |
| 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 |
Nutritional drinks |
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Processed cheese and spreads |
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Cheese analogue |
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Yoghurt |
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