PRODUCT DESCRIPTION:
is obtained in the process of continued casein coagulation from accurately skimmed milk under the influence of sour whey.
CHARACTERISTIC:
White to yellowish colour, free flowing powder, typical milk taste and smell without foreign odour.
APPLICATIONS:
Processed and hard cheese, glazing agent for bakery products, meat sauces, industrial applications such as labels, paper, glue and flooring, paints, plastics, aluminum foil.
BENEFITS:
High protein, emulsifier properties, replacement for MPC and WPC.
| CHEMICAL PARAMETERS: | |
| Protein (as is %) | ≥ 83,0 |
| Fat (%) | ≤ 2,0 |
| Moisture (%) | ≤ 12,0 |
| Ash (%) | ≤ 2,5 |
| Acidity (%) | ≤ 0,7 |
| Insolubility (%) | ≤ 0,2 |
| Lactose (%) | ≤ 0,6 |
| Purity (disc) | A, A/B |
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.
REMARKS:
Acid Casein Mesh (30,60,100) is available.