PRODUCT DESCRIPTION:
is obtained through performance of extrusion process of acid casein  i.e. dissolving casein and processing in 135 °C for 15 sec.

CHARACTERISTIC:
White to yellowish colour, free flowing powder, typical milk taste and smell without foreign odour.

APPLICATIONS:
Bakery and confectionary industry, hard and processed cheese, food and pharmaceutical concentrates, drinks and dietetic products, ice creams and whipped toppings.

BENEFITS:
High nutritional properties, replacement for WPC, high protein efficiency ratio of 2.5, improve structure of products, emulsifies and stabilize fat, foaming capability.

CHEMICAL PARAMETERS:
Protein (as is %) ≥ 87,0 (92,5% in dry matter)
Fat (%) ≤ 2,0
Moisture (%) ≤ 6,0
Ash (%) ≤ 4,5
pH ≤ 7,0
Insolubility (ml) ≤ 1,2
Lactose (%) ≥ 0,5
Purity (disc) A, A/B

MICROBIOLOGICAL PARAMETERS:
Total Plate Count /g ≤2 000
Coliforms /0,1g absent
E- Coli /0,1 g absent
Salmonella /25 g absent
Antibiotics absent
Yeast /g ≤ 50
Mould /g ≤ 50

STORAGE:
Product must be stored in a cool, dry place, at temperature below 25°C and relative humidity below 65%, product has a 2 years shelf life in the original packaging.

PACKAGING:
Four-layer paper bag with polythene inner bag, 25 kg net.

CERTIFICATES:
Kosher certificate is available.

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