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High quality milk protein product produced by rennet precipitation of the casein from fresh pasteurized skimmed milk. Available in a range of mesh sizes (30μ, 60μ, 90μ, attrition). Excellent flavor. |
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CHEMICAL ANALYSIS | Proteins, (dry basis) %, | 85 | Fat %, Mix. | 2 | Moisture, %, Max. | 11 | Ash, %, Max. | 4.2 | Free acid, %, Max. | 0.4 | Lactose, %, Max. | 1.6 |
MICROBIOLOGICAL STANDARDS
| Standard plate count in 1 g, Max. | < 30000 | Cloifores in 1 g , Max. | 10 | Yeast & Moulds in 1 g, Max. | 50 | E.Coli in 10 g, Max. | absent | Salmonella in 100 g | absent |
PHYSICAL CHARACTERISTICS
| Appearance | White to cream colored powder | Flavor | Bland with slightly milky | Scorched Particles, Disc A | ADPI (/A) | pH, (5% col.) | 4.6 - 5.1 | Particle Size | Available in a range of mesh size according to customer requirements. Readily available in 30,60 & 90 mesh. |
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Packaging & Storage
25 kg paper bags with a polyethylene liner. The product has one-year shelf life when stored at < 80 0F (26 0C) and < 65% relative humidity in original, sealed bags. Storage in a cool, dry environment recommended for maximum shelf life. |
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