The Sodium caseinate produced by fresh lasteurized skimmed milk through acid precipitation of the casein followed by neutralization and drying.
Microbiological Data:
Total Plate Count: 30, 000/gMAX
Coliforms: 40/100gMAX
Mould: 50/gMAX
Heavy metal(as Pb): 20ppmMAX
Arsenic: 2ppmMAX
Pathogenic Bacteria: Negative
Compositional Information:
Colour: White or Cream white
Flavour: Bland
Protein(dry basis): 90.0%MIN
Moisture: 6.0%MAX
Fat: 2.0%MAX
Ash: 6.0%MAX
Viscosity: 200-3000mpa.s
Lactose: 1.0%MAX
PH: 6.0-7.5
Solubility(60-70 ℃) 99.5%MIN
