Rennet Casein

High quality milk protein product, produced by rennet precipitation of the casein from fresh pasteurised skimmed milk. Available in a range of mesh sizes (30, 60, 90).

Physical & Chemical Specifications:

Moisture                      12.0% max
Protein (dry basis)      90.0% max
Lactose                        0.2% max
Fat                               1.0% max
Ash                              8.0% max
Scorched Particles      Disc  max B A
pH                                7.3 max
Colour                         White
Flavour                        Bland 

Microbiological Specifications:

Total Plate Count           30,000 cfu/ g max
Coliforms                        /0.1 cfu/ g max
E. coli                              0.1 cfu/ g max
Staphylococcus              0.1 cfu/ g max
(Coagulase Pos.)
Salmonella                      25/ g max
Yeast                               50 cfu/ g max
Mould                              50 cfu/ g max
Thermophiles                  5,000 cfu/ g max
Antimicrobial Residues   Negative

Shelf Life:
12 months under optimal storage conditions. 

Packaging:
20 or 25kg bags Kraft paper multi-wall with inner polyethylene liner.