Native, from bovine milk, Protein (Dry Basis) ≥89%, Fat ≤1.5%, Lactose ≤0.2% Native for sensitive chromatographic and analytical workflows requiring minimal baseline interference.
Store at 2-8°C,Desiccated Ships Wet ice Check lot-specific COA for exact specifications.
SDS, COA, datasheet, and spec sheet available for download. Lot-specific COA accessible via lot number lookup.
Cited in 2 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.
Rennet Casein is produced by controlled precipitation of casein from pure, pasteurised skim milk by the action of microbial rennet enzymes. Using a continuous and hygienic process, the curd is extensively washed, then dried and ground to a consistent particle size.
FEATURES
- Very good nutritive value
- Excellent flavour stability
- Low fat and cholesterol levels
- Insoluble in water
SUGGESTED USES
- Imitation cheeses
- Processed cheeses
NUTRITIONAL INFORMATION
Unit: (per 100g of product)
| Item | TYPICAL |
|---|---|
| Energy (kJ) | 1410 |
| Protein (N x 6.38) (g) as is | 81.6 |
| Protein (N x 6.38) (g) dry basis | 91.2 |
| Fat (g) | 0.6 |
| Carbohydrate (g) | 0.1 |
| Moisture (g) | 10.5 |
INGREDIENTS (ALLERGENS IN BOLD) Pasteurised Skim Cows' milk
STORAGE AND HANDLING
Caseins are hygroscopic and can absorb odours. Therefore adequate protection is essential. It is recommended that product is stored at temperatures below 25°C, relative humidity below 65% and in an odour free environment. Stocks should be used in rotation preferably within 24 months of manufacture.
NUTRITIONAL ANALYSIS
Unit: (per 100g of product)
| Item | TYPICAL |
|---|---|
| Energy | 1410 kJ |
| Calories | 340 kcal |
| Fat | 0.6 g |
| Energy from fat | 22 kJ |
| Calories from fat | 5 kcal |
| Saturated fatty acids | 0.4 g |
| Trans fatty acids | 0.03 g |
| Cholesterol | 20 mg |
| Total Carbohydrate | 0.1 g |
| Added sugars | 0 g |
| Lactose | 0.1 g |
| Dietary Fibre | 0 g |
| Ash | 8.3 g |
TYPICAL PHYSICAL PROPERTIES
| Item | Typical |
|---|---|
| Bulk Density | 0.68 g/ml |
| Colour | Cream |
| Flavour | Clean |
| Particle size | 90 mesh |
CHEMICAL
| Item | UNITS | TYPICAL | MIN | MAX | REFERENCE METHOD |
|---|---|---|---|---|---|
| Protein (N x 6.38) Dry Basis | % m/m | 91.2 | 89.0 | Calculation | |
| Moisture | % m/m | 10.5 | 12.0 | ISO 5550 | |
| Fat | % m/m | 0.6 | 1.5 | ISO 5543 | |
| Ash | % m/m | 8.3 | 7.5 | 8.5 | Gravimetric 825°C |
| Lactose | % m/m | 0.1 | 0.2 | ISO 5548 | |
| pH (5% at 20°C) | pH | 6.9 | 7.5 | Fonterra |
MICROBIOLOGICAL
| Item | UNITS | TYPICAL | MIN | MAX | REFERENCE METHOD |
|---|---|---|---|---|---|
| Aerobic Plate Count | cfu/g | <5,000 | — | 30,000 | ISO 4833‑1 |
| Escherichia coli | /g | Not Detected | — | Not Detected | ISO 11866‑1 |
| Yeast and Mould | cfu/g | <10 | — | 100 | ISO 6611 |
| Coagulase Positive Staphylococci | cfu/g | Not Detected | — | 10 | ISO 6888‑1 |
| Listeria | /125g | Not Detected | — | Not Detected | AOAC 051603/ISO 11290‑1 |
| Salmonella | /750g | Not Detected | — | Not Detected | AOAC 061504/ISO 6579 |
PHYSICAL
| Item | UNITS | TYPICAL | MIN | MAX | REFERENCE METHOD |
|---|---|---|---|---|---|
| Foreign matter | /50g | — | B | Pass | Fonterra |
| Scorched particles | /50g | A | — | — | ADPI |
| Appearance | Score | — | — | Accept | — |
SENSORY
| Item | UNITS | TYPICAL | MIN | MAX | REFERENCE METHOD |
|---|---|---|---|---|---|
| Flavour and odour | Typical/ATypical | Typical | Typical | — | Sensory Analysis |
CONTAMINANTS
| Item | UNITS | TYPICAL | MIN | MAX | REFERENCE METHOD |
|---|---|---|---|---|---|
| Inhibitory Substances | /ml | Not Detected | — | Not Detected | DELVO SP‑NT |
Comprehensive hazard, handling, storage, and regulatory compliance document.
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