PRODUCT DESCRIPTION:
is obtained through performance of extrusion process of acid casein i.e. dissolving casein and processing in 135 °C for 15 sec.
CHARACTERISTIC:
White to yellowish colour, free flowing powder, typical milk taste and smell without foreign odour.
APPLICATIONS:
Bakery and confectionary industry, hard and processed cheese, food and pharmaceutical concentrates, drinks and dietetic products, ice creams and whipped toppings.
BENEFITS:
High nutritional properties, replacement for WPC, high protein efficiency ratio of 2.5, improve structure of products, emulsifies and stabilize fat, foaming capability.
| CHEMICAL PARAMETERS: | |
| Protein (as is %) | ≥ 87,0 (92,5% in dry matter) |
| Fat (%) | ≤ 2,0 |
| Moisture (%) | ≤ 6,0 |
| Ash (%) | ≤ 4,5 |
| pH | ≤ 7,0 |
| Insolubility (ml) | ≤ 1,2 |
| Lactose (%) | ≥ 0,5 |
| Purity (disc) | A, A/B |
| MICROBIOLOGICAL PARAMETERS: | |
| Total Plate Count /g | ≤2 000 |
| Coliforms /0,1g | absent |
| E- Coli /0,1 g | absent |
| Salmonella /25 g | absent |
| Antibiotics | absent |
| Yeast /g | ≤ 50 |
| Mould /g | ≤ 50 |
STORAGE:
Product must be stored in a cool, dry place, at temperature below 25°C and relative humidity below 65%, product has a 2 years shelf life in the original packaging.
PACKAGING:
Four-layer paper bag with polythene inner bag, 25 kg net.
CERTIFICATES:
Kosher certificate is available.