Technical aspects
Enzymatically coagulated casein is in the form of a free-flowing powder, which may form small, easily dispersible agglomerates. The product has a clean sensory profile free from foreign odors or tastes and stable physicochemical properties.
| Parameter | Value |
|---|---|
| Moisture | max 12.0% |
| Fat content | max 1.5% |
| Protein content | min 88.0% |
| Ash content | min 7.5% |
| pH | min 7.5 |
| Lactose content | max 1% |
| GMO | Does not contain |
| Allergens | Milk and dairy products (including lactose) |
