PRODUCT DESCRIPTION:
is obtained in the process of continued casein coagulation from accurately skimmed milk under the influence of sour whey.
CHARACTERISTIC: APPLICATIONS: BENEFITS:
STORAGE: PACKAGING: CERTIFICATES: REMARKS:
White to yellowish colour, free flowing powder, typical milk taste and smell without foreign odour.
Processed and hard cheese, glazing agent for bakery products, meat sauces, industrial applications such as labels, paper, glue and flooring, paints, plastics, aluminum foil.
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
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.
Four-layer paper bag with polythene inner bag, 25 kg net.
Kosher certificate is available.
Acid Casein Mesh (30,60,100) is available.