Description
Acid Casein is manufactured by acid precipitation of fresh,
pasteurized skim milk under extremely sanitary
conditions to insure a pure and wholesome product. All product
shipments fully comply with all USDA voluntary standards for extra
edible acid casein. This pure, low fat milk protein, free of the
carbohydrate found in skim milk, can be used in a wide variety of food
products to provide increased nutritive value.
Protein (N x 6.38) dry basis
97.4%
Fat
0.8%
Moisture
9.0%
pH (5% solution)
4.5
Lactose
0.1%
Scorched Particles/Sediment, max 25g
7.5 mg (Disc A)
Ash
1.9%
Color
White
Flavor
Bland
Odor
No off odors
Particle Size/Granulation
To Order
Solubility
(Soluble Alkaline Solution Near pH 6.4)
Standard Plate Count
2,000/g
Coliform
Negative in 0.1 g
E. Coli
Negative
Salmonella
Negative
Staphylococcus (coagulase positive)
Negative
Yeast/Mold
< 10/g
Thermophilic Spores
170/g
Packaging
25kg multiwall bags with polyethylene inner liner
Storage
Caseins can absorb moisture and odors.
We therefore recommend storage of Acid Casein at temperatures below 77°F (25°C)
and relative humidity below 65% to maintain the high quality of this product.
