Acid Casein is a milk protein with different functional properties. Fresh whole milk is skimmed and pasteurized. Than the product gets an acidification at a pH-level of 4.6 (this is the so called isoelectric point of casein).
After that the caseins aggregate to form an acid coagulum of casein (curd). In the next step it is separated via centrifugation process of the whey. Then it is washed in order to obtain a casein which has less than 1% fat, less than 1% minerals and about 0.1% lactose. This curd (which is insoluble in water) is then ground and dried in dryer. The result is an acid casein.
Caseins are often applied for their functional and nutritional qualities in food applications.
Product’s advantages and benefits
Numidia offers you
Acid Casein, spray dried, packed in 25 kg-bags
25 kg multilayer paper bag with PE-lining