Description
Calcium Sodium Caseinate is manufactured from freshskim 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) as is
88.5% min
Moisture
5.5% max
Ash
4.5% max
Calcium
0.6% max
Fat
1.5% ± 0.5%
Lactose
0.3% max
pH (5% solution)
6.6 - 7.0
Scorched Particles (10g)
Disc A/B
Color
Creamy white
Odor
Neutral, clean
Total Plate Count
< 5000/g
Coliforms/0.1g
Negative
Yeast and molds
< 50/g
Salmonella/50g
Negative
Enterobacteriaceae
< 10/g
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 recommended for maximum shelf life.
