| Product description : |
CASEIN
CAS no.: 9000-71-9
General information of casein: Casein , group of proteins precipitated when milk is mildly acidified. Casein constitutes about 80% of the total proteins in cow’s milk and about 3% of its weight. It is the chief ingredient in cheese. When dried, it is a white, amorphous powder without taste or odor. Casein dissolves slightly in water, extensively in alkali or strong acids.
Use of casein: Casein is used as a food supplement and as an adhesive, a constituent of water paints, and a finishing material for paper and textiles. A variety of casein, known by the modified name paracasein , is preferred for making a plastic, through the reaction of the casein with formaldehyde, that goes into the manufacture of buttons and other small objects.
Quality standard:
1,EDIBLE CASEIN
Index name Specification
Protein(on dry basis) ≥93.00%
Moisture ≤12.00%
Tat ≤1.50%
Ash ≤1.80
Acidity ≤35°T
Lactose ≤1.00%
Yeasts ＆ mould ≤50/g
Coli bacterium ≤40/100g
Total bacterium ≤30000/g
Salmonella NO
2,INDUSTRIAL CASEIN GRADE A
Index name Specification
Protein(on dry basis) ≥92.00%
Moisture ≤12.00%
Fat ≤1.00%
Ash ≤1.50%
Acidity ≤60°T
|
