Rennet Casein

We are a well-known Manufacturer & Supplier of Rennet Casein. Rennet Casein is obtained from pasteurized skim milk by precipitation with microbial rennet enzyme. The curd is washed to remove other milk solids prior to drying & grinding.
Product Specification
Physical

• Color : Creamy white
• Flavor : Neutral
• Taste : Bland

Chemical

• Moisture :10.0 % max
• pH : 6.5-7.5 10% Soln. at 20º C
• Protein minimum : ( As is basis ) 81.0 %
• Fat : 1.5 % max
• Ash : 8.0-10 % max ODB
• Lactose : 0.5 % max
• Sediments : Disc A per 25 gm

Microbiological

• Total plate count : 10,000 max per gm
• Coliforms : Absent max per gm
• E. Coli : Absent max per gm
• Salmonella : Absent max per 375 gm
• Yeast & Mould : 50 max per gm
• Staphylococcus Aureus : Absent per gm
• Listeria Monocytogenes : Absent per 25 gm
• Shigella : Absent per 25 gm

Packaging
25 kg Multi-wall Kraft paper bags with inner polyethylene liner.
Storage & handling
Product can be stored for 12 months from date of manufacture. It should be stored and shipped in a cool, dry environment, below 25 ºC. It should not be exposed to direct sunlight and should not be in contact with walls or floor, so as to enhance shelf life.
Transportation
Container loads are transported with inner plastic liner for protection, without pallets. The usual capacity of a 20̢۪ container is 17 MT and 40̢۪ container is 25 MT.
Recommended Usage
Rennet Casein is mainly used as an ingredient in the manufacture of cheese analogs, for nutritional fortification and in pet food.
Rennet grade
MITTAL whole milk powder is a homogeneous, free following powder manufactured from pasteurized fresh whole milk and spray dried to provide an excellent source of all natural dairy protein and butter fat. It is off white in colour with a clean milky flavor Low or medium heat grades can be provided as per requirement. MITTAL Acid casein is free flowing dairy ingredient from fresh pasteurized skim milk manufactured by precipitation of casein curd.
Product Characteristics

• High nutritional value
• Good bland flavor
• Low ash level
• Raw material for Caseinates
• Raw material for variety of cheeses