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:
Food supplements (baby food and sports nutrition), coffee creamers, drinks and dietetic products, meat industry, processed and hard cheese.

BENEFITS:
Improvement of nutrition features, high emulsification, gelling properties (good viscosity), enrich products with organic amino-acids, foaming capability, water and fat absorbability.

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) ≤ 1,0
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.

Google+