Milk casein
Classification: casein series
Milk casein was purified by high and new biotechnology made of pure natural yak cheese protein, is a kind of high protein, high nutrition food additives, are widely used in various types of food and drink; can also be used for casein glue, medical latex industry and building industry.
Product specification: 25kg/ bag
Product introduction:
Milk casein was purified by high and new biotechnology made of pure natural yak cheese protein, is a kind of high protein, high nutrition food additives, are widely used in various types of food and drink; can also be used for casein glue, medical latex industry and building industry.
Properties: This product is non crystalline, hygroscopic material at room temperature, dissolved 0.8-1.2% in water, slightly soluble in water of 25 DEG C and organic solvents, soluble in dilute alkali and acid, can absorb moisture, when immersed in water is rapidly expanding, but not with particle.
Color: milky white
Packing: in plastic woven bags of 25 kg or white kraft paper bag (neutral packing)
Mesh:30 mesh, 60 mesh, 90 mesh
Storage: stored in a dry, clean, ventilation in warehouse
Warranty period: one year warranty period
Names of index standard
Protein (dry basis)... More than 94%
Water. Less than 12%...
Fatty... Less than or equal to 1.50%.
Ash... Less than or equal to 1.80%.
Acidity... Less than or equal to 40 DEG T
PH... 4.2-4.6..
Lactose... Less than or equal to 1%
Insoluble... 0.50mL/g
Coke... Disc A.
The total number of bacteria... Less than or equal to 30000 /g.
Coliform... Less than or equal to 40 /100g.
Pathogen... Not to be detected.