Casein is a phosphorus-calcium binding protein that is sensitive to acids and precipitates at low pH.
Casein is the main protein in the milk of mammals, including cows, sheep and humans.
Casein is the main protein in mammals, there is no casein in human milk, casein casein is the main form of casein.Casein is a source of both amino acids and calcium and phosphorus in young children, forming curds in the stomach for digestion.
Casein is mainly used in the food industry as a nutrient fortifier for solid food, as a thickening and emulsifying stabilizer in
food processing, and sometimes as a binder, filler and carrier.Casein is especially suitable for cheese, ice cream (0.3%~0.7%), meat products (such as ham, sausage, 1%~3%) and meat products.Fortify the protein in bread and biscuits with 5% added;Use 3% in mayonnaise.Because casein is the most complete protein, it can also be combined with cereal products to make high-protein cereal products, foods for the elderly, foods for infants and children, and foods for diabetes.
| Test Items | Test Standard | Results | ||
| Color | Slight Yellow | Slight Yellow | ||
| Ash(%) | ≤2.00% | 1.5 | ||
| Protein(%) | ≥92.00 | 93.30% | ||
| Lactose | ≤2.00% | 94.05 | ||
| Fat(%) | ≤1.00 | 0.10% | ||
| Moisture(%) | ≤12 | 11.2 | ||
| Acidity(°T) | ≤40 | 38 | ||
| Viscosity(Mpa.s) | 1200mpa.s | 1800mpa.s | ||
| Solubility(%) | 99.80% | 99.90% | ||
| Heavy Metal(pb) (%) | ≤0.002 | 0.0001 | ||
| Total plate count(Cfu/g) | ≤30000 | 200 | ||
| Coli bacterium/100g | ≤40MPN | <30MPN | ||
| COMMENT | THE RESULT OF ANALYSIS MEET REQUIREMENTS UNDER THE STANDARD | |||