Product/Service

Rennet Casein

Source: Irish Dairy Board Inc.
High quality milk protein product, produced by rennet precipitation of the casein from fresh pasteurised skimmed milk.
High quality milk protein product, produced by rennet precipitation of the casein from fresh pasteurised skimmed milk. Available in a range of mesh sizes (30M, 60M, 90M, Attrition).

Applications

  • Cheese analogue
  • Processed cheese & spreads
  • Pet food




Compositional
Information
 
Specification		 Typical
Value
Moisture % max. 12.0 11.0
Protein (dry basis) % min. 88.0 90.0
Lactose % max. 0.2 0.1
Fat % max. 1.0 0.8
Ash % min. 7.5 8.0
Scorched Particles Disc B A
pH min. 7.0 7.3
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