Casein & Caseinates
Description
Casein is the major protein in cows’ milk. It comprises about 80% of the total protein content of which the rest are either whey or serum proteins. Casein is the basic component of ordinary cheese. In the cheese-making process, casein is precipitated by the action of rennet enzymes, and a coagulum is formed consisting of casein, whey proteins, fat, lactose and the minerals of the milk. Commercial casein is made from skim milk by one of two general methods: precipitation by acid or coagulation by rennet.
We offer following types of Casein & Caseinates
Acid Casein
Rennet Casein
Sodium Caseinate
Calcium Caseinate
Acid Casein – milk protein is obtained from skimmed milk by acid precipitation. It is high in protein, low in fat and lactose. A functional ingredient mostly used for protein enrichment in food applications.
Rennet Casein – obtained by means of rennet coagulations of skimmed milk and subsequently separated from the whey. It is an essential ingredient in analogue cheese, sliced processed cheeses and pizza cheeses
Packaging
20-25kg multilayer Kraft paper bags and 500-1,000 kg Big Bags.
Shelf life
18-24 months from the date of production.
Storage
Casein & Caseinates should be stored and shipped in a cool, dry environment with temperatures below 20°C and relative humidity below 75%.
Additional information
| Allergen Declaration | with reference to Directive 2000/13/WE |
|---|---|
| GMO Declaration | With reference to the following legal acts: 1. Act on 22 June 2001 about genetically modified organisms, Corpus Nr 76 item 811 with later changes 2. European Parliament Directive and Council of Europe 2001/18/EC on 12 March 2001 annulling Council 3. European Parliament Regulation and Council Nr 1829/2003 on 15 July 2003 about genetically modified food and feed. 4. European Parliament Regulation and Council Nr 1830/2003 on 22 September 2003 about identification and labeling genetically modified organisms and identification of food and feed products manufactured from genetically modified organisms, changing Directive 2001/18/WE |
