 | Casein Series: Milk casein ≥94.0% Edible casein ≥92.0% Industrial casein ≥80.0% Rennet casein ≥88.0% Lactic casein ≥90.0% |
Casein, about 80% of the total protein in milk, about 3% of its quality, but also the main component of cheese. This product has a wide range of uses, can be used as food additives, casein glue, watercolor, paper, textiles and leather; and its derivatives through reaction with formaldehyde, can be used for plastic products, such as: buttons and other small volume of plastic products . Casein processing principle is the use of skim milk as raw material, in the role of acid production of casein aggregates, by washing, dehydration, crushing, drying made. Casein sensory status is white or yellowish, odorless powder or granular, insoluble in water, not soluble in alcohol, ether and other organic solvents, soluble in alkaline solution, carbonate water solution.