rennet casein

High quality milk protein product is produced by rennet precipitation of the casein from fresh pasteurised skimmed milk
Available in a range of mesh sizes: 30 - 60m, 60 - 90m, as well as 90 - 110m

1) Protein (dry base): 90% min.
2) Fat: 2.0% max.
3) Moisture: 12% max.
4) Laclose: 1.0% max.
5) Ash: 8% max.
6) PH: 4.1 - 4.6; 6-7
7) Acid value: 80T max.
8) Total count: 30, 000cfu/g max.
9) Coliform: 40 / 100g max.
10) It can be used for paper making, dyestuff, bonding agent, and food additives

Packing: 25kg/craft paper bag