Casein is made from natural yak dry milk curd by hi-tech bioengineering. It is a sort of protein powder without crystallinity and hygroscopicity. It can be dissolved about 0.8-1.2% in water under normal temperature and it dissolves slightly in water at 250C and organic solvents. It dissolves in diluted alkali solution easily
Specification:| Test Item | Unit | The Standard | |
| Appearance | --- | Cream white | |
| Protein | % | 92.0Min. | |
| Moisture | % | 12Max. | |
| Ash | % | 2.0Max | |
| Fat | % | 1.8Max | |
| Acid | 0T | 40Max | |
| Viscosity | mpa/s | 2000Max. | |
| Lactose | % | 1.0Max. | |
| Total Plate Count | cfu/g | 30000Max. | |
| Coli Group | MPN/100g | 40Max. | |
In food:
Casein is mainly used as nutrition enhancers in solid foods and at the same time, it is used as thickener and emulsifier, sometimes as agglomerate, filler or carrier in food processing. Casein is specially suitable for cheese, ice-cream, meat, aquatic products, etc. Used biscuits and bread, it can intensify protein content. Together with grain products, casein can make grain products, olderly food, infant food with high protein.
In industry:
Casein is mainly used as filler for coating and agglomerate for wood, paper and cloth. As the filler for coating, it consumes about half of the total quantity. With perfect waterproof features, in pigments, it can disperse well, and improve homogeneity of coating.
Packed in 25kg kraft paper bag.
