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Acid Casein

Irish Dairy Board Inc.
High quality milk protein product, produced by acid precipitation of the casein from fresh pasteurised skimmed milk.
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Details
High quality milk protein product, produced by acid precipitation of the casein from fresh pasteurised skimmed milk.

Available in a range of mesh sizes (30M, 60M, 90M, Attrition)

Applications

  • Non-dairy creamers
  • Caseinate
  • Pharmaceutical
  • Sauces
  • Paper coatings/glues



Compositional
Information
 
Specification		 Typical
Value
Moisture % max. 10.0 9.5
Protein (dry basis) % min. 95.0 97.0
Lactose % max. 0.2 0.1
Fat % max. 1.5 0.8
Ash % max. 2.2 1.8
Scorched Particles Disc B A
pH   4.2 - 5.0 4.6
Colour   White White
Flavour   Bland Bland



Microbiological
Data
 
Specification		 Typical
Value
Total Plate Count /g max. 30,000 5,000
Coliforms /0.1g Negative Negative
Yeast /g max. 50 <10
Mould /g max. 50 <10
Staphylococcus (Coagulase Pos.) /0.1g Negative Negative
Thermophiles /g max. 5,000 500
Antibiotics/Inhibitors   Negative Negative
Salmonella /25g Negative Negative

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