Interfood Ingredients Rennet Casein (Fresh Curd)

Identification & Functionality

Ingredient Name

Rennet Casein

Ingredient Origin

Dairy Origin

Ingredients

Caseins, Rennet

Technologies

Food Ingredients

Product Families

Food Ingredients — Whole Foods, Extracts & Premixes

Dairy Products

Features & Benefits

Food Ingredients Features

Stabilizing

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Beverage

Energy Drinks

Food & Nutrition — Food

Dairy,

Meat, Poultry & Seafood

Food & Nutrition — Nutrition & Well Being

Functional Foods,

Nutraceuticals & Supplements

Food & Nutrition Applications

Cheese,

Dietary Supplements,

Energy Bars,

Energy Drinks,

Functional Beverages,

Yogurt

Properties

Taste

Clean and bland

Physical Properties

	Value	Units	Test Method / Conditions
Scorched particles (ADPI)	max. B	-	-
Mesh Size	30, 60 and 90	-	-
pH Value (10% Solution 20°C)	6.9 - 7.5	-	-

Typical Properties

	Value	Units	Test Method / Conditions
Fat	max. 0,1	%	-
Protein (N x 6.38) as is	min. 81.0	%	-
Lactose (by calculation)	0.1	-	-
Ash	min. 7.5	%	-
Moisture	max. 12	%	-

Microbiological Values

	Value	Units	Test Method / Conditions
Standard plate count	max. 30000	g	-
Yeast & Moulds	max. 50	g	-
Coliforms	max. 10	g	-
Coag.Positive Staph.	max. 10	g	-
E-Coli	negative	-	-
Salmonella	negative / 125	g	-

Nutritional Information

	Value	Units	Test Method / Conditions
Energy	2050	KJ/100g	-

Packaging & Availability

Packaging

Bag: moreply with innerliner	25 kg
Semi bulk: big bag	abt. 1,000 kg

Packaging

Bag: moreply with innerliner	25 kg
Semi bulk: big bag	500 / 900 kg
Bulk: truck / silo	20 – 22 mt

Storage & Handling

Storage & Shelflife

Relative Humidity	65 % max.
Temperature	25 °C max
Shelflife	24 months

 

 

 

Storage & Shelflife

Relative Humidity	65 % max.
Temperature	25 °C max
Shelflife	12 months	6 months min