Calcium Caseinate

It is obtained from fresh and pasteurized skimmed milk by acid coagulation of the casein, neutralization with calcium hydroxide and drying in a spray-dryer. The manufacturing process brings to this product a very valuable organoleptic and microbiological quality.

Physical & Chemical Specifications:

Moisture                   6.5% max
Protein dry basis      92% min
Protein as is             88% min
Fat                            6.0% max
Lactose                     0.6% max
Ash                            4.50% max
pH (Solution 5%)    6.5 +/- 0.2
Iron                         20 ppm max
Copper                     5 ppm max
Lead                         2 ppm max
Arsenic                     1 ppm max
Bulk density             0.28-0.33 g/ml
Calcium                    1.25%+0.25%
Sodium                    0.1% + 0.05

Microbiological Specifications:

Standard Plate Count     50000 cfu/g max
Coliforms                        10 cfu/g max
Thermopiles                    500/g max
Yeast & Molds                 50 cfu/g max
Sulfite reducing              100/g max
clostridia at 46°C
Salmonella                       Negative
E. Coli                               Negative
Staphylococcus                Negative
Coagulase

Packaging:
25kg bags Kraft paper multi-wall
with inner polyethylene liner.
Shelf Life:
24 months. To ensure best preserving in storage, the following conditions are required:
Temperature: +5°C to +25°C; Moisture: <65° HR.