Description
Calcium Caseinate is manufactured from fresh skim milk by
precipitation of the casein through acidification.
After separation, the fresh casein curd is washed, converted into
calcium caseinate, and dried.
Protein (N x 6.38)
90.5%
Moisture
5.0%
Ash (825°C)
3.5%
Calcium
1.2%
Fat
0.8%
pH (10% solution @ 20°C)
6.8
Standard Plate Count
500 / g
Yeast
< 10 / g
Mold
< 10 / g
Salmonella (in 50 g)
Negative
Scorched Particles
7.5 mg / 25 g maximum
Color
Light cream
Flavor / Odor
Clean / Bland
Bulk Density (tapped)
0.48 g / ml
Particle Size
100% through 20 mesh
Packaging
Packed in 25 Kg net weight Kraft paper bags with a polyethylene liner.
Storage and Shelf Life
Two years at less than 77°F (25°C) and less than 70% relative
humidity in original, sealed bags. Storage in a cool, dry
environment is recommended for maximum shelf life.
