Rennet Casein Is Obtained By Curdling The Milk With Rennet. In This Process, The Calcium Remains Bonded To The Casein. Thanks To Its Micellar Structure And Its Calcium Composition, Rennet Casein Has A Very High Texturizing Capacity. It Is Ideal For Functional Finished Products Such As Analogous Cheeses And Sliced Process Cheeses Where Stretch And Melting Capacity Are Sought
| Items | Standards | ||
| Appearance | Cream Powder | ||
| Protein(Dry Basis) | 88% Min | ||
| Moisture | 12.0% Max | ||
| PH | 6.5-7.5 | ||
| Ash | 8.0% Max | ||
| Fat | 1.0% Max | ||
| Salmonella | Absent/25g | ||
| E.Coliforms | Negative/15G |
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