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

CHARACTERISTIC: APPLICATIONS: BENEFITS:
STORAGE: PACKAGING: CERTIFICATES:
is obtained through performance of extrusion process of acid casein i.e. dissolving casein and processing in 135 °C for 15 sec.
White to yellowish colour, free flowing powder, typical milk taste and smell without foreign odour.
Food supplements (baby food and sports nutrition), coffee creamers, drinks and dietetic products, meat industry, processed and hard cheese.
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
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.