Products and Services

A high quality milk protein product, manufactured from fresh pasteurised skimmed milk through acid precipitation of the casein followed by neutralisation and drying.

Applications

• Nutritional drinks
• Processed cheese and spreads
• Cheese analogue
• Yoghurt

Compositional Information	Specification Typical Value Moisture % max. 5.5 <5.0 Protein (dry basis) % min. 90.0 94.0 Lactose % max. 0.2 0.1 Fat % max. 1.5 1.0 Ash % max. 4.0 3.5 Scorched Particles Disc B A pH   6.3 - 7.0 6.6 Colour   White White Flavour   Bland Bland
Microbiological Data	Specification Typical Value Total Plate Count /g max. 20,000 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