Rennet casein   
     

Description of the rennet casein

Rennet casein is produced by the controlled precipitation of casein from pure, pasteurized skim milk through the action of rennet.

The casein curd is drained, washed and dried in order to get the following products:

• Ground rennet casein (30-60 and 90 mesh)
• Attrition rennet casein (100-110 mesh)

Product characteristics

Our range of rennet casein is characterised by:

• A stable protein composition
• A low-lactose content
• A low-fat content
• A good solubility after addition of melting salts
• An adapted calibration

Functional properties

• Good emulsifying properties
• Optimization of texture properties
• Stable color after cooking
• Improvement of stretching properties
• Good cutting

Applications

Our products are primarily used in such applications as:

• Processed Cheese
• Dietary Specialities