Technical aspects
Acid-precipitated casein has a light color, clean composition, and stable powder form. Its odor and taste are neutral, typical for milk protein. The product is free from phosphatase, antibiotics, and pathogenic microorganisms.
| Parameter | Value |
|---|---|
| Moisture | max 10% |
| Fat content | max 1.5% |
| Protein content (dry matter) | min 95% |
| Titratable acidity | max 0.2 |
| pH | max 4.9 |
| Phosphatase | Absent |
| Allergens | Cow’s milk proteins |
