casein series products

6 RENNET CASEIN

Coli bacterium:           negative/0.1g

Salmonella:                negative/750g

Yeasts and mould:      max 50/g

Total Plate Count:        max50000/g

Lactose:                     max 0.5%

PH:                           4.2-1.8

Acidity:                      max 40T

Ash:                          max 3%

Moisture:                   max12%

Fat:                           max1.5%

Potein(on dry basis):  min84%

The quality index

5 LACTIC CASEIN

Viscosity:                   max 3000mpa.s

Insolubility:                 max 1.5ml/g

Acidity:                      max 180T

Ash:                          max 4%

Moisture:                   max 12%

Fat:                           max 5%

Potein(on dry basis):  min 80%

The quality index

4 INDUSTRIAL CASEIN GRADE B

Viscosity:                   500-3000mpa.s

Insolubility:                 max 1.0ml/g

Acidity:                      max 60T

Ash:                          max 2.5%

Moisture:                   max 12%

Fat:                           max 2.5%

Potein(on dry basis):  min 86%

The quality index

3 INDUSTIRAL CASEIN GRADE A

Pathogenic bacteria:    negative

Total Plate Count:        max 30000/g

Coli bacterium:            max 40/100g

Viscosity:                   700-2000mpa.s

Insolubility:                 max 0.5ml/g

Lactose:                     max 1

PH:                            4.2-4.6

Acidity:                      max 50T

Ash:                          max 2%

Moisture:                   max 12%

Fat:                           max 1.5%

Potein(on dry basis):  min 92%

The quality index

2 EDIBLE CASEIN

Pathogenic bacteria:    negative

Total Plate Count:        max 30000/g

Coli bacterium:            max 40/100g

Viscosity:                   700-2000mpa.s

Insolubility:                 max 0.5ml/g

Lactose:                     max 1

Scorched Particles:     Disc A

PH:                            4.2-4.6

Acidity:                      max 40T

Ash:                          max 1.8%

Moisture:                   max 12%

Fat:                           max 1.5%

Potein(on dry basis):  min 94%

The quality index

1 FRESH MILK CASEIN

casein series products: is produced from fresh milk by new biotechnoligy,it is a kind of food additive.