PRODUCT DESCRIPTION:
is obtained in the process of continued casein coagulation from accurately skimmed milk under the influence of sour whey.

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

APPLICATIONS:
Processed and hard cheese, glazing agent for bakery products, meat sauces, industrial applications such as labels, paper, glue and flooring, paints, plastics, aluminum foil.

BENEFITS:
High protein, emulsifier properties, replacement for MPC and WPC.

CHEMICAL PARAMETERS:
Protein (as is %) ≥ 83,0
Fat (%) ≤ 2,0
Moisture (%) ≤ 12,0
Ash (%) ≤ 2,5
Acidity (%) ≤ 0,7
Insolubility (%) ≤ 0,2
Lactose (%) ≤ 0,6
Purity (disc) A, A/B

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.

REMARKS:
Acid Casein Mesh (30,60,100) is available.

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