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 |