Acid casein is a dried milk protein. Due to its functional properties acid casein is suitable for a variety of applications.
The precipitation of casein is caused by controlled acidification of pure, pasteurized skimmed milk. In a continuous and hygienic process the curd is washed, dried and sieved/ milled to a standardized particle size.
Characteristics and Benefits:
- Suitable for a wide range of applications
- Heat stable
- Nutritionally high-quality protein
- Solvable when using alkaline solution
- Useable for the production of caseinate