Rennet Casein

rennet casein

Rennet casein is available with us in various range and specifications. These are the calcium remains bonded to the casein. Our products are processed by controlling precipitation of casein from pasteurized skim milk. Owing to its high texturizing capacity these are also used as an important an ingredient to add in processed cheese and dietary specialities, then rennet casein is the best option, one can opt. Our products are widely acclaimed for its purity and high effectiveness. These are extensively used in block cheese analogues and in processed cheese (slice portions). Caseins are used : In block cheese analogues In processed cheese (slice portions) Properties of Casein : Brings texture to the cheese analogues Promotes melting and stretchability Good water absorbing ability Availability of Rennet Casein : Rennet Caseins are available in 30 mesh 60 mesh 60/90 mesh 90 mesh Packaging options available with us : 25 kg bags 1000 kg bags

We have marked a distinct and dynamic position in the market by providing a high quality array of Rennet Casein. It is obtained by curdling milk with rennet and widely used in block cheese analogues, in processed cheese. Moreover, this powder contain fat, vitamin, protein and minerals that are beneficial for health. The offered powder is processed using advanced technology as per the set industrial norms. Features: Promotes melting and stretch abilityWater absorptionEmulsifying ability Specifications: Sr.Sr. ParticularValue / Specification1Name of ProductRennet Casein2Important Product CharacteristicsEdible2.1Physical ColourCreamy WhiteTasteNeutralOdourNon Objectionable2.2Chemical Protein (N x 6.38) % by massMin. 80Moisture % by massMax 11Ash % by massMax. 10.0Scorched ParticlesDisc ApH (10 % solution)6.5 - 7.5Fat % by massMax. 1.52.3Microbiology Standard Plate Count (Per gm)Yeast & Mold (Per gm)Coliforms (Per gm)AbsentE.Coli (Per gm)AbsentStaphylococcus aureus (Per gm, Coag. +ve)AbsentSalmonella (Per 25 gm)AbsentListeria (Per 25 gm)Absent3Shelf lifeTwo year from the date of manufacturing.

Rennet Casein is a by product of regulated precipitation of pasteurized skim milk with Rennet . Rennet Casein finds its uses in processed cheese and nutritional foods. Providing you with a remarkable selection of milk derivates, Bhole Baba Milk Food Industries Ltd. produces Casein as one of its byproducts in various compositions i.e. Rennet Casein 30 , Rennet Casein 60 and Rennet Casein 90 with its uses both in Edible and technical applications . Its technical applications includes usage in plastics in the form of buttons, imitation ivory, imitation tortoiseshell. Its edible applications includes usage in block cheese analogue, Mozzarella cheese analogue and processes cheese. FORMATS: Kraft Paper Bag: 25 kg

We are a well-known Manufacturer & Supplier of Rennet Casein. Rennet Casein is obtained from pasteurized skim milk by precipitation with microbial rennet enzyme. The curd is washed to remove other milk solids prior to drying & grinding. Product SpecificationPhysicalColor : Creamy whiteFlavor : NeutralTaste : Bland ChemicalMoisture :10.0 % maxpH : 6.5-7.5 10% Soln. at 20 CProtein minimum : ( As is basis ) 81.0 %Fat : 1.5 % maxAsh : 8.0-10 % max ODBLactose : 0.5 % maxSediments : Disc A per 25 gm MicrobiologicalTotal plate count : 10,000 max per gmColiforms : Absent max per gmE. Coli : Absent max per gmSalmonella : Absent max per 375 gmYeast & Mould : 50 max per gmStaphylococcus Aureus : Absent per gmListeria Monocytogenes : Absent per 25 gmShigella : Absent per 25 gm Packaging25 kg Multi-wall Kraft paper bags with inner polyethylene liner. Storage & handlingProduct can be stored for 12 months from date of manufacture. It should be stored and shipped in a cool, dry environment, below 25 C. It should not be exposed to direct sunlight and should not be in contact with walls or floor, so as to enhance shelf life. TransportationContainer loads are transported with inner plastic liner for protection, without pallets. The usual capacity of a 20 container is 17 MT and 40 container is 25 MT. Recommended UsageRennet Casein is mainly used as an ingredient in the manufacture of cheese analogs, for nutritional fortification and in pet food. Rennet gradeMITTAL whole milk powder is a homogeneous, free following powder manufactured from pasteurized fresh whole milk and spray dried to provide an excellent source of all natural dairy protein and butter fat. It is off white in colour with a clean milky flavor Low or medium heat grades can be provided as per requirement. MITTAL Acid casein is free flowing dairy ingredient from fresh pasteurized skim milk manufactured by precipitation of casein curd. Product CharacteristicsHigh nutritional valueGood bland flavorLow ash levelRaw material for CaseinatesRaw material for variety of cheeses

High in calcium and phosphatesSolubilized by sequestering the calciumExcellent flavour stabilityHigh nutritive value

Rennet Casein

Rennet Casein

Rennet Casein Powder

Rennet Casein

Rennet Casein

A high quality milk protein product, produced by rennet precipitation of the casein from fresh pasteurised skimmed milk.High protein ring dried milk powder, which gives it high emulsification properties Physical Chemical Color White Protein (N X 6.38) Dry Basis Min. 88.0 % As is Min. 80.0 % Moisture Max. 12.0 % Ash Max. 8.0 % Fat Max. 2.0 % Lactose Max. 0.2 % pH Max. 7.5 % Microbiological Standard plate count/gm Max. 10000 Yeast Mould / gm Max. 50 Coliforms / gm Negative E. Coli / gm Absent Coag. Positive Staph. / gm Absent Termophiles / gm Max. 2000 Salmonella / 375 gm Absent

Renet Casein

Rennet Casein

Rennet Casein

Rennet Casein

Rennet Casein

Rennet Casein

Rennet Casein

Microbial Rennet