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Casein
Identification
CAS
No.: 9000-71-9
Molecular Weight:
Molecular Formula:
C47-H48-N3-O7-S2-Na
Structural
Formula:
Application
Casein is used for
cheese-making, food additives; also for leather, paper-making, textiles,
coating, glue
Specification*
Paremeters
|
Specification
|
|
Technical
|
Food |
Rennet Casein |
Lactic Casein |
|
Protein
on dry basis, %, min.
|
90 |
90 |
86 |
85 |
|
Ash, %,
max. |
2.5 |
2.0 |
8.0 |
3.0 |
|
Fat,
%, max. |
2.5 |
1.50 |
1.50
|
1.50 |
|
Moisture,
%, max. |
12.0 |
12.0 |
12.0 |
12.0 |
|
pH |
acidity: 50ºT |
acidity: 45ºT |
6 to 7 |
acidity: 45ºT |
|
Heavy
metals as Pb,
ppm, max. |
~ |
20 |
~ |
~ |
|
Lead,ppm
, max. |
~ |
2 |
~ |
~ |
|
Arsenic,
%, max. |
~ |
2 |
~ |
~ |
|
Insolubles,
ml/g, max. |
1.0 |
~ |
~ |
~ |
|
Lactose
, %, max. |
|
~ |
0.5 |
0.1 |
|
total
plate count, ea/g,
max. |
~ |
10K |
30K |
9.5K |
|
Pathogenic bacteria |
~ |
negative |
~ |
~ |
|
Coli
bacillus |
~ |
negative |
negative |
negative |
|
Therapeutic
bacteria |
~ |
~ |
negative |
~ |
|
Granule
size (mesh) |
20 to 90 |
20,30,60,90
|
20,30,60,90
|
30, 60, 90 |
|
Appearance
|
cream white or light
yellow |
cream white or light
yellow |
cream white or light
yellow |
cream white or light
yellow |
Standard Packing
25kgs
net/paper bag
Risks and Safety Info
Caution: Hygroscopic!
Not regulated by UN, US DOT
|
