Casein
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CAS no.: 9000-71-9
General information of casein: Casein , group of proteins precipitated when milk is mildly acidified. Casein constitutes about 80% of the total proteins in cow’s milk and about 3% of its weight. It is the chief ingredient in cheese. When dried, it is a white, amorphous powder without taste or odor. Casein dissolves slightly in water, extensively in alkali or strong acids.
Use of casein: Casein is used as a food supplement and as an adhesive, a constituent of water paints, and a finishing material for paper and textiles. A variety of casein, known by the modified name paracasein , is preferred for making a plastic, through the reaction of the casein with formaldehyde, that goes into the manufacture of buttons and other small objects.
Quality standard:
1,EDIBLE CASEIN
| Index name | Specification |
| Protein(on dry basis) | ≥93.00% |
| Moisture | ≤12.00% |
| Tat | ≤1.50% |
| Ash | ≤1.80 |
| Acidity | ≤35°T |
| Lactose | ≤1.00% |
| Yeasts ＆ mould | ≤50/g |
| Coli bacterium | ≤40/100g |
| Total bacterium | ≤30000/g |
| Salmonella | NO |
2,INDUSTRIAL CASEIN GRADE A
| Index name | Specification |
| Protein(on dry basis) | ≥92.00% |
| Moisture | ≤12.00% |
| Fat | ≤1.00% |
| Ash | ≤1.50% |
| Acidity | ≤60°T |