Rennet Casein

Rennet Casein

2500 USD ($)/Metric Ton

Product Details:

  • Product Type Rennet Casein
  • Milk Type Cow Milk
  • Milk Powder Type Casein
  • Processing Type Dried/Powdered
  • Flavor Neutral, Slight Dairy Flavor
  • Fat Content (%) 1.5% max
  • Shelf Life 12 months
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Rennet Casein Price And Quantity

  • 2500 USD ($)/Metric Ton
  • 20 Metric Ton

Rennet Casein Product Specifications

  • As required
  • 1.5% max
  • Rennet Casein
  • 12 months
  • Neutral, Slight Dairy Flavor
  • 25 kg (per bag)
  • White to Pale Cream
  • 25 kg multi-wall paper bags with polyethylene liner
  • Cow Milk
  • Adults
  • Casein
  • Dried/Powdered
  • 90% min
  • 4.6-4.8
  • Store in cool, dry place, away from sunlight
  • 2.5% max
  • 10% max
  • Insoluble in water, dispersible in alkaline solutions
  • Cheese, Processed Cheese, Food Industry, Pharmaceuticals
  • 0.15 max

Rennet Casein Trade Information

  • Cash in Advance (CID)
  • 5000 Metric Ton Per Month
  • 7 Days
  • All India

Product Description

MF
/

EINECS No.
/


Model Number
LC-Rennet Casein

Product name
Rennet Casein

Appearance
White or light yellow powder

Specification
99%

Grade
Food Grade

Application
Food Inducstry

MOQ
1 Kg

Sample
Avaliable

Package
1kg/bag 25kg/drum

Storage
Cool Dry Place

Shelf Life
2 Years

Premium Quality Rennet Casein

Produced from carefully selected cow's milk, our rennet casein offers exceptional purity and a minimum of 90% protein content. Favored by the cheese, processed cheese, and food industries, it delivers a neutral, slightly dairy flavor, and comes dried or powdered for ultimate convenience. Its stable composition ensures reliable results in various formulations and manufacturing processes.


Versatile Application Across Industries

Rennet casein is a key ingredient in the manufacture of cheese, processed cheese products, and numerous food industry applications. Its high protein content and functional properties make it equally valuable in certain pharmaceutical formulations. Its easy dispersibility in alkaline solutions enhances its usability in both mass and specialized production.


Safe, Long-Lasting, Convenient Packaging

Our product is packaged in sturdy 25 kg multi-wall paper bags with a polyethylene liner, protecting it from moisture and sunlight. The recommended storage in cool, dry places extends shelf life up to 12 months, maintaining product integrity and quality for distributors, manufacturers, and suppliers.

FAQ's of Rennet Casein:


Q: How is rennet casein produced from cow's milk?

A: Rennet casein is derived by precipitating casein from pasteurized cow's milk using rennet enzymes. The curd is then washed, dried, and milled into a fine powder, resulting in a product with high protein content and low fat and ash levels.

Q: What are the main uses of rennet casein in the food and pharmaceutical industries?

A: Primarily, rennet casein serves as a key ingredient in cheese and processed cheese production. Additionally, its functional properties make it valuable in a variety of food products as a protein fortifier and stabilizer, and it's also incorporated into some pharmaceutical formulations.

Q: When should rennet casein be used in recipes or manufacturing processes?

A: Rennet casein is typically added during the formulation stage of cheese, processed cheese, or appropriate food products, whenever a boost in protein content or specific textural properties is desired.

Q: Where should rennet casein be stored to ensure maximum shelf life and quality?

A: To maintain its quality and extend shelf life, rennet casein should be stored in a cool, dry place, away from direct sunlight and sources of moisture.

Q: What is the process for dispersing rennet casein in formulations?

A: Since rennet casein is insoluble in water, it should be dispersed in alkaline solutions to integrate smoothly into recipes and mixtures, ensuring even distribution and optimal functionality.

Q: What are the benefits of using rennet casein with high protein content?

A: With a minimum of 90% protein, rennet casein supports nutritional enrichment, improves texture in cheese, and enhances the stability and structure of processed foods and pharmaceuticals.

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