Casein is produced by controlled acidification of pure, pasteurized skim milk resulting in the precipitation of casein curd. The curd is washed to remove other milk solids prior to drying & grinding.

Product Specification

Physical

Color : Creamish/Dull white

Flavor : Neutral

Taste : Bland

Chemical

Moisture : 11.0 % max

pH : 4.0-5.0 - 10% Soln. at 20º C

Free Acidity : 0.2 % max

Protein : 95.0 % min ODB

Fat : 2.0 % max

Ash : 2.0 % max ODB

Lactose : 0.2 % max

Sediments : Disc A per 25 gm

Microbiological

Total plate count : 10,000 max per gm

Coliforms : Absent max per gm

E. Coli : Absent max per gm

Salmonella : Absent max per 375 gm

Yeast & Mould : 50 max per gm

Staphylococcus Aureus : Absent per gm

Listeria Monocytogenes : Absent per 25 gm

Shigella : Absent per 25 gm

Packaging

25 kg Multi-wall Kraft paper bags with inner polyethylene liner.

Storage & handling

Product can be stored for 12 months from date of manufacture. It should be stored and shipped in a cool, dry environment, below 25 ºC. It should not be exposed to direct sunlight and should not be in contact with walls or floor, so as to enhance shelf life.

Transportation

Container loads are transported with inner plastic liner for protection, without pallets. The usual capacity of a 20’ container is 17 MT and 40’ container is 25 MT.

Recommended Usage

Casein is mainly used as an ingredient in the manufacture of pharmaceutical products, dietetic and other specialized foods, cheese products, ice cream, infant formulae, coffee whitener and other processed food. It is also used for conversion to caseinates.

Industrial 'C' Grade Casein

Analytical Test Report

Physico-Chemical Characteristics

Appearance Whitish / Creamy Powder

Texture Fine

Moisture 12.00 % Max.

Protein % ODB 61.00 % Min.

pH (10% 2/v Solution) 5.50

Fat Content 12.50 % Max.

Total Ash Content 5.75 % Max.

Total Acidity (ml of 0.1N NaOH) 12.50 ml.

Total Minerals % as such 1.72 % Max

We are a well-known Manufacturer & Supplier of Rennet Casein. Rennet Casein is obtained from pasteurized skim milk by precipitation with microbial rennet enzyme. The curd is washed to remove other milk solids prior to drying & grinding.

Product Specification

Physical

Color : Creamy white

Flavor : Neutral

Taste : Bland

Chemical

Moisture :10.0 % max

pH : 6.5-7.5 10% Soln. at 20º C

Protein minimum : ( As is basis ) 81.0 %

Fat : 1.5 % max

Ash : 8.0-10 % max ODB

Lactose : 0.5 % max

Sediments : Disc A per 25 gm

We are a well-known Manufacturer & Supplier of Rennet Casein. Rennet Casein is obtained from pasteurized skim milk by precipitation with microbial rennet enzyme. The curd is washed to remove other milk solids prior to drying & grinding.

Product Specification

Physical

Color : Creamy white

Flavor : Neutral

Taste : Bland

Chemical

Moisture :10.0 % max

pH : 6.5-7.5 10% Soln. at 20º C

Protein minimum : ( As is basis ) 81.0 %

Fat : 1.5 % max

Ash : 8.0-10 % max ODB

Lactose : 0.5 % max

Sediments : Disc A per 25 gm

Microbiological

Total plate count : 10,000 max per gm

Coliforms : Absent max per gm

E. Coli : Absent max per gm

Salmonella : Absent max per 375 gm

Yeast & Mould : 50 max per gm

Staphylococcus Aureus : Absent per gm

Listeria Monocytogenes : Absent per 25 gm

Shigella : Absent per 25 gm

Packaging

25 kg Multi-wall Kraft paper bags with inner polyethylene liner.

Storage & handling

Product can be stored for 12 months from date of manufacture. It should be stored and shipped in a cool, dry environment, below 25 ºC. It should not be exposed to direct sunlight and should not be in contact with walls or floor, so as to enhance shelf life.

Transportation

Container loads are transported with inner plastic liner for protection, without pallets. The usual capacity of a 20’ container is 17 MT and 40’ container is 25 MT.

Recommended Usage

Rennet Casein is mainly used as an ingredient in the manufacture of cheese analogs, for nutritional fortification and in pet food.

Rennet grade

MITTAL whole milk powder is a homogeneous, free following powder manufactured from pasteurized fresh whole milk and spray dried to provide an excellent source of all natural dairy protein and butter fat. It is off white in colour with a clean milky flavor Low or medium heat grades can be provided as per requirement. MITTAL Acid casein is free flowing dairy ingredient from fresh pasteurized skim milk manufactured by precipitation of casein curd.

Product Characteristics

High nutritional value

Good bland flavor

Low ash level

Raw material for Caseinates

Raw material for variety of cheeses

Sodium Caseinate is used as source of protein & sodium in health foods, baby foods, bacteriological media, milk whitener, nutraceutical preparations, meat & food industries as an extender in meat products. Sodium Caseinate is a spray dried, free flowing, slightly hygroscopic white to off white colored powder obtained from high-grade purified casein. Sodium Caseinate is also used as a additive in weaving products as a binder.

Calcium Caseinate is used in nutraceuticals, tonics, protein biscuits, health care & therapeutic products. The Calcium Caseinate is a spray dried, free flowing, slightly hygroscopic white to off white colored powder. This Calcium Caseinate is easily dispersible in water & forms uniform dispersion. Calcium Caseinate is also used as a whitener instead of milk & milk products & substitute for whole milk diet in lactose intolerance.