Description

We are offering rennet casein.
High quality milk protein product, produced by rennet precipitation of the casein from fresh pasteurized skimmed milk. Available in a range of mesh sizes (*0, *0, *0).
Physical & chemical specifications:

moisture                      *2.0% max
protein (dry basis)      *0.0% 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           *0,**0 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                      *5 g max
yeast                               *0 cfu g max
mould                              *0 cfu g max
thermophiles                  5,**0 cfu g max
antimicrobial residues   negative
shelf life:
*2 months under optimal storage conditions.