Rennet casein
Rennet casein
Description：This product is a casein with high protein content. It is made from defatted yak milk curd. It has a unique flavour of long-lasting frankincense and good melts, stretchability and gelation. It is the main source of protein for processed cheese. In addition, because chymosin casein also has the characteristics of good dyeing adhesion, ductility, extrusion resistance and high viscosity, it is mainly used in industrial synthetic casein plastics. Available mesh range: 30-60 mesh, 60-90 mesh, 90-110 mesh
-
Physical and chemical indicators
-
Moisture %
≤12.0
-
Protein %
≥88.0
-
Lactose%
≤0.5
-
Fat%
≤1.0
-
Ash%
≤8.0
-
Scorched Particles Disc
A
-
ph
6.5-7.0
-
Color
White or cream
-
Flour
Milk or no odor
-
Microbiological index
-
Total bacterial count/g
≤30，000
-
Coliform/0.1g
Negative
-
Yeast cuf/g
≤50
-
Mold cuf/g
≤50
-
Staphylococcus ( Yeast coagulin)/0.1g
Negative
-
Thermophiles organism/g
≤5,000
-
Antibiotics / Inhibitors
Negative
-
Salmonella/25g
Negative
Other information
Functional features:
Chymosin casein is a white or light yellow powder, with a creamy flavor and lasting. It is insoluble in water, hydrated and easy to absorb impurities.
Meltability:
The melting and stretching properties of chymosin casein are based on the interaction between casein molecules. The intermolecular interaction of casein was weakened and the melting property was enhanced. For example, when Na, CH, O and Ca2 * are chelated, part of the CCP is dissolved, which reduces the interaction between caseins and increases the melting performance.
Tensile property:
The stretching property (wire drawing property) of chymosin casein is that when pressure acts on chymosin casein, casein molecules interact to reduce the pressure and become flexible and maintain the connection. Only by giving chymosin casein a high shear force can tensile properties be obtained. The stronger the intermolecular interaction of casein, the greater the concentration of soluble Ca2 + and Po, and the better the stretching of rennet casein.
Hydration:
The hydration of chymosin casein is the process of destroying the calcium bridge between caseins with emulsifying salt. The hydration degree of chymosin casein depends on the type and concentration of emulsified salt and the damage of emulsified salt to calcium bridge.
Gelation:
The formation of chymase casein gel is divided into 3 stages. Protein molecules form colloidal particles and then form flocs, which form a three-dimensional structure. The processing temperature in the production process of chymosin casein, such as sterilization temperature of skimmed milk, curd temperature, whey discharge temperature, washing temperature, dehydration temperature, drying temperature and crushing temperature, may affect the hydration of chymosin casein and the functional characteristics of imitation Mazzarella cheese.
The package is a composite kraft paper bag with polyethylene inner membrane, with a net weight of 25 kg
Store in cool and dry conditions to prevent mildew and moisture
Transportation Highway and railway
Shelf life 12 months from the date of production under appropriate storage conditions
Range of application
Edible grade : Cheese and related products, pet food；
Industrial grade: Industrial Synthetic casein plastics, such as Casein Buttons, Piano Keys, premium seal, etc.
Hua an quality
Create future
Large casein series production base
service hotline: